Varaile
>100 posts
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Post by Varaile on Jul 1, 2018 10:38:21 GMT -5
It's raining out (again), saw there wasn't a thread started, so here it is!
It was a quiet June for new recipes, plus a couple dishes made significant leftovers, so not much to report on. I don't even have the reviews on my blog yet - Ckng Lght hasn't posted the July recipes yet, and I'm hoping to get the last two posted for tomorrow (Monday).
Ckng Light June 2018 Vegetable Tofu Scramble
Part of the Gut Health Make-over from May. Took longer to boil down the veggie mix than the recipe called for, but once plated, the Husband was pleasantly surprised.
Valeries Kitchen Blog Slow Cooker Drip Beef Sandwiches
Husband found this recipe on Facebook. I'm not a fan of beef, but this was very good. I would make this for casual company.
Ckng Lght July 18 Black Bean Tostadas
July's Staff Favorite, I skipped several of the ingredients (like the plantains), was messy but good.
Ckng Lght July 18 Buffalo Chicken Tacos
Fun variation on tacos. Wasn't as spicy as I thought it would be. I'd make again.
Favorite Family Recipe Blog Cajun Shrimp Foil Packets
Fast assembly, 40 minutes to grill (which meant 40 minutes with a beverage on the porch), eat, and clean-up was a breeze. I'd make this again.
Oh Sweet Basil Blog Greek Pasta Salad
Made for lunches during the week. A basic pasta salad with veggies.
Not new but in my summer rotation:
Salmon pasta salad made with leftover grilled salmon. Shell pasta, salmon, carrots, celery, kalmata olives in a vinaigrette and tossed with a bit of parmesan.
Cooks Illustrated Caesar Salad with grilled chicken (chicken was my addition)
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Post by erin elizabeth on Jul 1, 2018 17:30:54 GMT -5
We'd like a little of that rain here! Our 3rd day of 90 degree weather. High 80s for next week--yuck. I just hope one of the forecasted pop-up thunderstorms hits my area so that my plants can have a drink.
Those shrimp packets sound perfect, Varaile! A G&T while you wait for dinner to be done.
Lots of sweets again. I'm eating whatever (scrambled eggs, antipasto, burgers) and cooking when I go somewhere. We had strawberries in the garden this year so I made a few treats in the past couple of weeks and started a couple of other strawberry dessert recipes and then froze them to see how they hold up. 3 strawberry desserts this month and 3 to go!
Excellent
6/29 Steak and Soba Stir-Fry (BA 4/13) Used regular onion, used more bok choy, used less soba. Really good.
Make Again
6/24 Strawberry Chiffon Pie (CC 8&9/14) Creamy, smooth, good. Used GF cookies to make crust. In freezer for 1 hr then fridge. Used pasteurized whites from carton and even though they really didn’t whip to stiff peaks, still worked fine.
6/10 Sour Cream Ice Cream with Strawberries and Brown Sugar (Saveur 7/13) Delish. Very creamy. Sour cream and strawberries are equal. Lasted a long time in the freezer without ice crystals.
Good
6/12 Blueberry Streusel Muffins (CC) Tasty, but ordinary. Streusel really stuck to top which was nice—probably all the butter! Also made too much streusel. Got 14 muffins.
Eh
6/13 Strawberry-Almond Cornmeal Cake (BA 5/15) After 20 min, the topping was burnt. Also, at end of baking when center was done, edges were burnt (strawberries and topping next to pan) and there was an overdone layer on the bottom. I pulled off burnt topping, cut off burnt edges, and topped with powdered sugar and it was a decent coffee cake, but nothing I need to make again.
6/6 Beef Satay Noodles (FNMagazine 3/16) Not a lot of flavor. SO MUCH FOOD.
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applecrisp1
Politicos
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Post by applecrisp1 on Jul 1, 2018 17:43:26 GMT -5
Varaile -- thx for starting. And erin, I was slow typing this up, so didn't see your post until I hit submit. I will check out both your posts later. Not much cooking going on -- lots of throw together meals but have had some really good, super easy meals too (bonus points for quick and little cleanup). It is going to be in the low to mid 90's this week -- so I'm planning lots of salads (which I do all year anyway) and a great way to use up some odds and ends .... roasted veggies in the fridge, have farro in the freezer and.... And if I call it a grain bowl or buddha bowl (what's up with that, why do I see that all over the place, will google know : ) ) and put it a white square shaped bowl I'm trendy vs simply making a salad. Ha. Off the top of head, here's a few.... “Pizza Salad” with Focaccia Croutons--- The recipe is from dinneralovestory.com. I did make lots of changes since you can really use whatever you want. Basically a salad with tomatoes, greens, little bocconcini balls tossed in a vinaigrette, topped with some pizza dough baked and cut into little croutons. Not a foccacia crouton left! www.dinneralovestory.com/pizza-salad-with-focaccia-croutons/Smoky Quinoa and Black Bean Salad -- www.budgetbytes.com/smoky-quinoa-black-bean-salad/ super flexible, I upped the veggies the second time I made, added corn, subbed whole wheat couscous too. I think cilantro would be a great add. Asian Turkey Meatballs with Lime Sesame Dipping Sauce Skinnytaste --- So good. I haven't cooked any meat or poultry (other than boneless chicken a handful of times in the last few months) so nice to have something different. Many thanks to soupandstew for suggesting this recipe awhile back in a thread about, you guessed it, meatballs. www.skinnytaste.com/asian-turkey-meatballs-with-lime-sesame/Ok not a recipe but a favorite this month, I saw this grain bowl online and made something like it.... basically, a big bowl with some quinoa, sauteed shrimp, cuc/tomato in a greek dressing, a bit of hummus, topped with feta, parsley. ETA -- Erin, I got a laugh at your comment :Lasted a long time in the freezer without ice crystals. Lasted a long time and ice cream --- not in my house! |
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peachesncream
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Post by peachesncream on Jul 3, 2018 0:12:46 GMT -5
VERY GOOD Fettuccini Alfredo – Cuisine at Home Perfect Pasta Cookbook (mag.) *See recipe below (I couldn’t find it on the Internet). Two-Cheese Veggie Nachos – Cooking Light. I used more cheese. www.myrecipes.com/recipe/two-cheese-veggie-nachosCajun Baked Salmon Cakes – angieskitchen.com. I sautéed the onions and (red) pepper first. aggieskitchen.com/cajun-baked-salmon-cakes/Vegetarian Chipotle Chili – CLBB and Genius Kitchen. I used canned crushed tomatoes, and added 2 cups water. www.geniuskitchen.com/recipe/vegetarian-chipotle-chili-157362GOOD Pineapple Fried Rice – Alicia Ross column, Dallas Morning News. Good veggie dinner or side. I used more rice, 1-1/2 - 2 cups. recipes.oregonlive.com/recipes/pineapple-fried-riceFettuccine Alfredo
Cuisine at Home 4 servings 12 ounces dry fettuccine 2 Tablespoons unsalted butter 1 cup heavy cream 1/3 cup low-sodium chicken broth 1 egg yolk 1/2 cup freshly grated Parmesan cheese (recipe called for 1/3 cup) Kosher salt and fresh ground black pepper to taste Cook fettuccini according to package directions, in boiling salted water; drain and set aside. Melt butter in a large sauté pan over medium heat. Add fettuccini to the skillet; tossing to coat pasta. Whisk together cream, broth and egg yolk; stir cream mixture into fettuccini. Increase heat to medium high and bring pasta mixture to a simmer, stirring often. Cook until sauce is thickened, about 3 minutes. Remove fettuccini from heat. Stir in Parmesan cheese. Season with Kosher salt and fresh ground pepper. Lighter Options: *Use 2/3 cup Half & Half in place of cream; increase chicken broth to 1/2 cup. *Reduce butter to 1 Tablespoon. My notes: Garnish with chopped flat-leaf parsley. Or, sprinkle with more Parmesan. |
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