May 2018 Hits & Misses (1,008 views)
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Post by erin elizabeth on May 31, 2018 7:11:10 GMT -5
I held off thinking I might make something new today, but it looks like that isn't going to happen. Actually, since I have the milk and rice, I'll probably make another batch of the rice pudding. It is hot and humid here and it tastes so good cold from the fridge!
Excellent
5/4 Pork with Rice Noodles, Scallions, and Chile (Fine Cooking June/July 2013) Just came together so well as a dish—used yellow onion instead of red and basil instead of mint.
Make Again
5/27 Old-Fashioned Rice Pudding (CC Apr/May 14)) I don’t even like rice pudding and I liked this. Lots of pudding, less rice.
Good
5/27 Chocolate Eclair Cake (CC June/July 11) Tasty, but I don’t need it again. Good pudding, not sure I liked the whipped cream folded in. Delicious ganache. This must stay very cold to cut into squares.
5/26 Rice Noodles with Shrimp and Cilantro (Fine Cooking issue 104) Tasty, but simple. Leftovers need a spritz of lime and a bit more soy.
5/13 Sparkling Sour Cherry Aperitivo (BA 6/13) All my measurements were off for this so I shouldn’t really claim to have tried it...more like just the idea of it! I wanted a touch more sweetness from the cherries.
5/9 Strawberry Shortcake Cookies (MSL 6/09) These turned out OK, but were strange—how wet are they supposed to be? Is this a mini scone? Couldn’t tell. But they did taste like shortcake.
Eh
5/13 Berry Tiramisu (KA) Actually my error because I thought the cake didn’t rise, but, really, cake layers were VERY thin and one must have been tilted to back of oven—threw out and made vanilla cupcakes. Soaked them in syrup (but not enough) and topped with cream (which had only a slight citrus flavor) and berries. Was fine and tasty, but didn’t work like intended.
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applecrisp1
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Post by applecrisp1 on May 31, 2018 15:49:08 GMT -5
erin --- As usual, lots of great cooking going on in your kitchen, thanks for posting. That shrimp recipe caught my eye, I'm going to check that one out. I've used rice noodles before but I think they came out kind of gloppy. I'm thinking the fact that they were brown rice noodles didn't help. I have to say, I got distracted after reading "delicious ganache". Here's a few ..... Spinach Chickpea & Quinoa Salad/budgetbytes -- very good, subbed with farro www.budgetbytes.com/spinach-chickpea-and-quinoa-salad/Italian Baked Eggs/budgetbytes -- overcooked a bit but good for quick meal Coffee-Balsamic Marinade -- I just made the marinade, friends grilled --- probably why the meat wasn't overcooked. Greek Salad with Seasoned Flatbread/Everyday Food www.marthastewart.com/336554/greek-saladGreek Chicken Pasta Salad/budgetbytes -- made a few changes, used ch breast, upped the veggies, marinade would be good just if making chicken too. www.budgetbytes.com/greek-chicken-pasta-salad/Italian Style Meatloaf -- CL? it has been months since I've had meat so this and baked potato was a nice change! Mexican Chopped Salad with Honey-Lime Dressing/Self Mag -- as usual left out jicama and radish, I've made this recipe many times, love the bright flavor of the dressing, super flexible recipe, I don't really follow other than the dressing part Garbanzo Tomato and Cilantro Salad with Lime and Chili Dressing/kalynskitchen --- love this one! marinating the beans really gives them more flavor. |
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Post by karenw on May 31, 2018 18:27:02 GMT -5
Erin-Looks like lots of sweets in your kitchen this past month. Mmmmm  Applecrisp-I will have to look up some of those Mediterranean (Greek) recipes. I love that cuisine. Anyway....not as much cooking as usual this past month since we had a whole week with no power but I can still play. Excellent:-Rao's Lemon Chicken copycat-C.I. I used b/s breasts instead of bone in pieces because in spite of being more juicy(bone-in), my family just has no interest in chicken if they have to deal with a bone and I like breasts best anyway. I did modify the cooking technique a bit so the meat would not get overcooked/dry and it turned out very tasty and moist. -Spicy Beans and Greens-BA/epicurious. I made A LOT of changes here and actually turned it into a soup  . Made it in my I.P. Briefly, used 3/4# royal corona beans(my absolute favorite variety), added 2 slices bacon in addition to the anchovies, some carrots and leeks, tomatoes and tomato paste, homemade stock, Parmesan rind, lots of fresh herbs (rosemary, thyme, parsley, bay), ~1 1/2# assorted greens (kale, chard, spinach), and finished with lemon juice/zest. It was dee-licious but not sure I will ever be able to duplicate it again!!  Very Good:
-Cauliflower Risi e Bisi-E.W. added a bit of lemon zest and some extra fresh herbs -Turkey taco Chili Soup-Skinnytaste -Roasted Red Pepper Hummus with Pomegranate Molasses -Spanish Scallop Saute-BHG Mediterranean special feature mag.-served over ww linguine. Also called for shrimp but I am allergic so doubled the scallops instead. -Mediterranean Roasted Vegetables-Moosewood. Loved the veggies and method but will alter the flavor of the marinade next time. The fennel/rosemary in it was a bit overwhelming. I like those flavors so may just dial it down. I used cauliflower, sweet and red potatoes, onion, red bell pepper, and zucchini -Sicilian Chicken Soup-Carrabba copycat. never been to this place nor heard of it (none by me) but it looked like a tasty pot of comforting chicken soup. Added the leftover 1/2# greens from the bag that was used for the spicy Beans and Greens dish above (Costco sized bag!). Will repeat but just needed a bit more salt at the table. Basil might be nice in it too. Tried and True:
-Chickpea fatet-M.R. Schulman. Mediterranean Vegetarian Cooking. -Pizza Beans-smitten K. used Christmas Limas and added a crumb topping -Salmon with Tomatoes and Tarragon-C.L. -Pasta Fagioli-Olive G. copycat using hot italian turkey sausage instead of ground beef -Ratatouille-Cook's Ill. Karen |
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Varaile
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Post by Varaile on Jun 2, 2018 7:25:49 GMT -5
So many tasty and inspiring recipes! Some good inspiration for summer dishes I'll have to come back to when it warms up above 45*. Good month for recipes in my world - only one "meh" dish and I suspect it was because I didn't cook the chickpea pasta correctly and it came out a gloppy mess. I decided to give Cooking Lights (June issue) "3-day Gut Makeover" menu a try, which is the recipes from Smokey Roasted Chickpeas down. All these recipes were 1 serving, which I doubled for two of us. Ckng Lght May 2018 Refried Bean Tostadas with Cabbage Slaw Ckng Light June 2018 Mini Pizzas Ckng Light June 2018 Grilled Beef-Mushroom Burgers Pinterest Egg and Sausage Breakfast Taquitos Pinterest Black Bean Taco Salad AllRecipes One Bowl Chocolate Cake Ckng Light June 2018 Smokey Roasted Chickpeas Ckng Light June 2018 Basic Bulgur Ckng Light June 2018 Tabbouleh with Avocado Ckng Light June 2018 Green Pea Fritters with avocado Ckng Light June 2018 Chickpea pasta with Green Peas (meh) Ckng Light June 2018 Kale and Spiced Chickpea salad with berries Full recipes, reviews, and commentary can be found here (add-free): Scifi with Paprika |
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peachesncream
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Post by peachesncream on Jun 5, 2018 0:33:35 GMT -5
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peachesncream
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Post by peachesncream on Jun 7, 2018 12:08:38 GMT -5
5/27 Old-Fashioned Rice Pudding (CC Apr/May 14)) I don’t even like rice pudding and I liked this. Lots of pudding, less rice.
Erin, is that Cooks Country? And could you post the recipe? I'm always interested in trying a rice pudding recipe, as DH loves the stuff.
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Post by erin elizabeth on Jun 8, 2018 9:52:33 GMT -5
Yep, Cook's Country. Really easy! I've not stirred in the extra 1/2 c milk at the end because I have only saved a bit for myself and given the majority away. I just made this again last night and added 2 1/2 tsp vanilla, but haven't tried it yet.
Old-Fashioned Rice Pudding (Cook's Country April/May 2014)
6 c whole milk
1/2 c sugar
1/2 tsp salt
2 tsp. vanilla
In a large saucepan, combine 5 1/2 c milk, sugar, and salt and bring to a boil over medium-high heat. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching, until rice is soft and pudding has thickened to the consistency of yogurt, 50 to 60 minutes. Stir in vanilla. Transfer pudding to large bowl and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining 1/2 c milk.
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Post by emma on Jun 8, 2018 15:18:58 GMT -5
I "invented" my version of Creamy Rice Pudding to use leftover, or planned over, rice.
Mix the cooked rice, sugar and about a cup of milk. Simmer, while stirring, over low heat. Add a little milk at a time ("risotto-style"), until the rice is thick and very creamy. Stir in the vanilla, and *maybe* a tablespoon of butter. Sprinkle with freshly grated nutmeg. Serve warm, or at room temperature.
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peachesncream
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Post by peachesncream on Jun 15, 2018 12:46:15 GMT -5
Yep, Cook's Country. Really easy! I've not stirred in the extra 1/2 c milk at the end because I have only saved a bit for myself and given the majority away. I just made this again last night and added 2 1/2 tsp vanilla, but haven't tried it yet. Old-Fashioned Rice Pudding (Cook's Country April/May 2014) 6 c whole milk 1/2 c sugar 1/2 tsp salt 2 tsp. vanilla In a large saucepan, combine 5 1/2 c milk, sugar, and salt and bring to a boil over medium-high heat. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching, until rice is soft and pudding has thickened to the consistency of yogurt, 50 to 60 minutes. Stir in vanilla. Transfer pudding to large bowl and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining 1/2 c milk. Thanks for posting this!! |
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peachesncream
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Post by peachesncream on Jun 15, 2018 12:47:30 GMT -5
I "invented" my version of Creamy Rice Pudding to use leftover, or planned over, rice. Mix the cooked rice, sugar and about a cup of milk. Simmer, while stirring, over low heat. Add a little milk at a time ("risotto-style"), until the rice is thick and very creamy. Stir in the vanilla, and *maybe* a tablespoon of butter. Sprinkle with freshly grated nutmeg. Serve warm, or at room temperature. We used to eat leftover rice this way for breakfast, when I was growing up. It was sooo good! |
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. Made it in my I.P. Briefly, used 3/4# royal corona beans(my absolute favorite variety), added 2 slices bacon in addition to the anchovies, some carrots and leeks, tomatoes and tomato paste, homemade stock, Parmesan rind, lots of fresh herbs (rosemary, thyme, parsley, bay), ~1 1/2# assorted greens (kale, chard, spinach), and finished with lemon juice/zest. It was dee-licious but not sure I will ever be able to duplicate it again!! 
