we’re having a heat wave in seattle! which is awesome in almost every way…except for the whole trying-to-figure-out-what-to-make-for-dinner-without-turning-the-oven-on thing.
friends, i have a full-blown fritter obsession. since i started this food blog, we’ve made beet fritters, chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters – and we’ve enjoyed all of them. but we’ve never made any fritters with millet. so when i saw this recipe, i knew we had to make it asap.
about a month ago, mike and i hosted a movie club night at our place. we decided to make tamales and black beans for our friends (i know, i know: where’s the tamale recipe? it’s coming soon, i promise). after our friends had eaten their fill, we had a lot of black beans left over from the feast. i mean A LOT. plus, we had some extra salsa, corn, zucchini, and avocado. and we had a ton of quinoa left from making these quinoa cakes the week before. so what are two people who hate to throw food away going to do with that situation? make hippie bowls!
i love ratatouille. and i have the blog posts (here, here, and here) to prove it! ratatouille is one of my favorite flavor combinations of vegetables – i love the eggplant, zucchini, and tomato combination! in this month’s vegetarian times, mark bittman (!) offered a series of vegetable-laden recipes, including this roasted ratatouille, and i knew i had to try this out right away.
mike and i have two cardinal rules for grocery shopping: 1. make a list before going to the store, and 2. never shop hungry. since i’ve discussed my meal planning and grocery list methods recently, i thought i would focus on the latter rule. you see, when we shop hungry it’s astounding what makes it into the cart: lots of sugar-laden food (read: cookies and chocolate), tons of salty snacks (read: pretzels, chips, popcorn, etc), oh yeah, and someone always gets cranky (read: me). does this sound familiar to any of you?