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Post by erin elizabeth on Sept 30, 2018 15:56:43 GMT -5
Feeling better this month. Not back 100%, but glad to be somewhat interested in eating and cooking again. The brownies and the muffins were SO GOOD.
Excellent
9/21 Vegan Brownies (ATK) Maybe my new fave brownie??? Fudgey without being gross. So good! Fair entry?
9/16 Apple-Cinnamon Muffins (CC Dec/Jan 16) Possible fair entry next year? Excellent!
Make Again
9/19 Sesame Honey Eggplant (Rachael Ray/applecrisp) Drizzled over grilled bok choy and flank steak. Good, easy sauce for anything. Maybe even salad dressing?
Good
9/24 Roasted Red Peppers and Cherry Tomatoes with Ricotta (BA 7/16) Yummy and easy, but didn’t quite work or taste as I thought it would. But there was something about the combo--even good the next day. Basil oil discolored so quickly. Try warm?
9/21 Chinese Beef with Eggplant (CC Jan&Feb/17) A little too oily even with reduced oil. A little too brown. Try with pork?
9/9 Zucchini Bread (CI) Good, uses a lot of zucchini! Not as good as my regular recipe. Use bigger loaf pan.
9/9 Almond Flour Zucchini Bread (KAF) Nice texture. Would easily make this again if need a GF zucchini bread.
Eh
9/17 Brownies II (Aunt Helen/Canfield Fair) These were good, just not my thing. Gooey and very marshmallow-y. They got eaten up at the block party.
9/12 Applesauce Bread (NYT Martha Rose Shulman) This was fine—a little dry, but I probably overbaked it a smidge. I guess I don’t really like all the spices.
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Post by karenw on Sept 30, 2018 18:58:15 GMT -5
Glad you are on the mend, Erin. I have sadly not been keeping track of my recipes still, but did cook a bit this past month and here's what I can remember:
Very Good:
-Stuffed Eggplant Parmesan-https://www.delish.com/cooking/recipe-ideas/recipes/a55046/stuffed-eggplant-parm-recipe/. Very mild tasting, but good. I do have one that I made last year that I like a bit better, though. This one is vegetarian; my previous one has some turkey Italian sausage in the mix. Both good enough to repeat though.
-Tomato Caprese Stuffed Spaghetti Squash with balsamic reduction drizzle
-Giant Cinnamon Roll Cake-turned out good but I may have baked a bit too long. DH likes them "gooier." I am going to try a different recipe for this next time. I really had to adjust the flour and I think the recipe measurements were off when compared to other similar ones.
-Chocolate Crinkle Cookies-C.I. very rich and decadent tasting even though not really a lot of butter for the number of cookies I made. Cut back on espresso next time. Too much for my tastes, but I was making to take for an event
-Southern Collard Greens and Black Eyed Peas-saw on Trisha Yearwood show made by vegan guest. I cut back on sugar in this a bit and it was still sweet but very good. Did not miss the pork/meat/bacon flavoring at all. Used RG Vaquero beans.
Tried and True:
-Traditional Eggplant Parm.-C.I. froze most, but love this one
-Lasagna Stuffed Spaghetti squash
-Caramelized Roasted Root vegetable Soup with mini turkey meatballs-a fav. I make every fall during squash season
-Spinach Artichoke Chicken Soup with Tortellini-my creation. Love it!
-Rainy Season Chicken Soup-Diane Mott Davidson from one of her murder mystery books. Have not made this in a long time and just got a taste for it. Added some Chicken of the Woods mushrooms to it!! Turns out we have a ton of these growing up some trees in our back woods. Yesterday, I got a big bag and braised them in oven; then you can do whatever you want with them including freezing or sauteing up as you would chicken, use in soups, stews etc. I tried a few last night on my salad (and I am still alive!!). Tasted a bit like a lemony chicken or maybe crab?? Either way, nice tasting. I froze some and used some in this soup. May try on pizza next weekend.
-Chickpea "Tuna"-love this stuff. A combo of C.I. and my changes
-Caponata-C.I. used eggplant and tomatoes from my garden
Time will Tell:
-Butternut Squash Lasagna-C.L. just made for this week's dinners so the judgement is still out
-Smoked Gouda Broccoli Soup-E.W. Also just made for my lunches this week so judgement still out
I'm loving the fall vegetables/squash and cooler temps. now, but wish it would stop raining all the time already!
Karen
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peachesncream
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Post by peachesncream on Sept 30, 2018 20:26:06 GMT -5
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peachesncream
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Post by peachesncream on Sept 30, 2018 20:34:08 GMT -5
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Post by erin elizabeth on Oct 1, 2018 7:45:55 GMT -5
peachesncream, yes, that is the recipe. How does she get away with that? I had to search for the attribution to Cook's Country! Anyway, really good. I am going to have to give them another go this fall to see if it was a fluke (hahaha!).
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Post by erin elizabeth on Oct 1, 2018 7:49:00 GMT -5
Karen, your eggplant parm recipe reminded me of this one. I LOVED it in 2016, might have to pull it out again this year. |
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Post by karenw on Oct 1, 2018 18:08:32 GMT -5
That looks good, Erin. I may have to try that next time.
Verdict is in on a couple of my new recipes mentioned above and those funky chicken mushrooms from my back yard. Mushrooms....I tried to like but I just could not get past their texture. They are meaty but not like a portobello mushroom which to me is more juicy/meaty/fleshy. They are more firm/spongy. I just felt like I was eating a chickeny kitchen sponge so tossed them. They did not cost me anything so no loss. DH is upset though.....he hates wasting stuff, but I just could not stand looking at them as they kept conjuring up that kitchen sponge taste in my brain everytime I opened the fridge!!!!
C.L.'s Butternut Squash Lasagna-very good although I think it needed more salt for my tastes. A bit of nutmeg in it would also be nice. And perhaps a bit more cheese.
E.W.'s Smoked Gouda Broccoli Soup-Also very good but I have other broccoli soups that I like better so not sure I would make again. If you like smoked gouda a lot, I'd say go for it. It is not my most favorite cheese. I am more a traditionalist with my broccoli cheese soup.
Karen
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Post by mrswaz on Oct 2, 2018 13:56:11 GMT -5
That looks good, Erin. I may have to try that next time. Verdict is in on a couple of my new recipes mentioned above and those funky chicken mushrooms from my back yard. Mushrooms....I tried to like but I just could not get past their texture. They are meaty but not like a portobello mushroom which to me is more juicy/meaty/fleshy. They are more firm/spongy. I just felt like I was eating a chickeny kitchen sponge so tossed them. They did not cost me anything so no loss. DH is upset though.....he hates wasting stuff, but I just could not stand looking at them as they kept conjuring up that kitchen sponge taste in my brain everytime I opened the fridge!!!! C.L.'s Butternut Squash Lasagna-very good although I think it needed more salt for my tastes. A bit of nutmeg in it would also be nice. And perhaps a bit more cheese. E.W.'s Smoked Gouda Broccoli Soup-Also very good but I have other broccoli soups that I like better so not sure I would make again. If you like smoked gouda a lot, I'd say go for it. It is not my most favorite cheese. I am more a traditionalist with my broccoli cheese soup. Karen Apparently it's a really unsual bumper year for Chicken of The Woods- at least around here. I've been curious to try some, but your mention of the spongy texture is super off-putting to me. |
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Post by karenw on Oct 2, 2018 18:16:53 GMT -5
mrswaz-I would say try the mushrooms since it is not like you have to shell out any money for them so nothing ventured, nothing gained, so to speak. I braised mine in oven for an hour or so before cooking. You have to cook them. You can't eat them raw. Another person suggested to me, boiling/simmering in water with garlic on the stove for an hour. Maybe that would yield a different texture than what I got. I just can't try that because I already have that mental taste of them imprinted in my brain. And some people get a bad reaction to them as I suspect was my case....a bit nauseous. But DH did not have any problems. After simmering, drain and use as you would chicken in any recipe or you can freeze. Let me know if you try them and what you think!!
Karen
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applecrisp1
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Post by applecrisp1 on Oct 2, 2018 18:56:00 GMT -5
One of my favorite threads! Thx all. Off the top of my head... Roasted Vegetables with Couscous/BB -- up veggies, a bit bland, nothing really that different but a quick way to use up lots of veggies. www.budgetbytes.com/roasted-vegetable-couscous/Apple Dijon Kale Salad/BB -- I didn't use kale, I had a salad mix in the fridge. I really liked dressing and will make that again. www.budgetbytes.com/apple-dijon-kale-salad/Sticky Ginger Soy Glazed Chicken/BB -- I halved recipe and my perhaps cooked sauce too much since not much left, used cut up ch breasts and cut up pieces too small/overcooked it a bit. www.budgetbytes.com/sticky-ginger-soy-glazed-chicken/comment-page-4/#commentsQuinoa Salad with Roasted Tomatoes and Feta/dinner a love story --- a different way to use up some grape tomatoes, never tossed roasted tomatoes in a grain salad before. www.dinneralovestory.com/quinoa-roasted-tomatoes/Black Bean and Salsa Noodle Soup/bettycrocker -- found in google search, beyond easy/nothing fancy and super quick, handy when low on groceries, I took the suggestion and subbed a small pasta instead of spaghetti. Just an easy black bean soup of beans, broth, salsa, spices, cilantro etc. I think CL has a similar recipe sans pasta. It did say top with parm --- which just seemed weird to me. I did top with some leftover avocado. Will make again for quick meal. Super Fresh Cucumber Salad/BB --- love these flavors so just great! Just like my favorite Israeli salad but with the addition of feta. So simple and a favorite of the month. Lemony Farro Salad with Basil and Tomatoes -- basically, farro and corn, tomatoes and basil, flavored with lemon and olive oil." sarahscucinabella.com/2012/07/27/lemony-farro-salad-with-basil-and-tomatoes/ I had it with some leftover grilled chicken and a great way to use great tomatoes and basil from the farmers market. I didn't follow that closely and upped the veggies. t&t Falafel Salad./BB -- one of my favorite recipes, in fact made it again tonight. Garb beans, tom, cuc, parsley etc, couscous (my sub) --- with a tahini lemon dressing. Dressing was thick and a bit strong from garlic. Would be great with some grilled chicken too. Meatloaf/old CL recipe Broccoli rubble farro salad/SK smittenkitchen.com/2017/05/broccoli-rubble-farro-salad/Ok now I want eggplant parm. I haven't made or had this in over 10 years -- you bet I will be looking for some eggplant at the farmers market. And just copied down the greek salad pita and taquito recipe -- thx! And off to look the other posts! erin -- Glad you liked the sesame honey eggplant recipe. |
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Post by Varaile on Oct 7, 2018 6:24:02 GMT -5
I love this thread! September was a good month cooking-wise, and the Sept issue of Cooking Light really resonated with me. There are a couple more recipes I'm making from Sept this week, but those will go on Oct's review. The Greek Chickpea Salad, Curried Chicken and Rice and Glaze Meatballs with Soba Noodles were all from the "make-ahead" article. Spend 30 minutes making lunch, assemble, and grab-n-go during the week. I already do something similar, but I appreciated having a serving specific lunch plan. The only thing I thought was odd was four servings for a five day work week. And my baking came to a halt last Monday when my oven stopped working. The range-top works fine, but nothing from the oven. So we're debating pro's/con's of repair vs replace. Ckng Light Sept 2018 Southwest Stuffed Sweet Potatoes Ckng Light Sept 2018 Skillet Eggplant Ckng Light Sept 2018 Creamy Corn and Mushroom Risotto Ckng Light Sept 2018 Greek Chickpea Salad (lunch thing) Ckng Light Sept 2018 Mushroom Meatloaf Ckng Light Sept 2018 Curried Chicken and Rice (lunch thing) Paul Hollywood Basic White Bread Ckng Light Sept 2018 Bacon and Avocado Quinoa with Buttermilk dressing Two Peas/Pod Homemade chicken pot pie Ckng Lght Sept 2018 Glazed Meatballs with Soba Noodles (lunch thing) Ckng Lght Sept 2018 Coconut Cashew Pancakes Two Peas/Pod Zucchini Bread Full reviews can be found on my blog: Scifi with a Dash of Paprika (no adverts!) I post recipes reviews on Mondays. |
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