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Post by erin elizabeth on Mar 31, 2019 13:45:09 GMT -5
Made my last recipe for this month this morning! Using up the blueberries in the freezer 
Excellent
3/23 Blueberry-Sour Cream Muffins (CL 5/16) Excellent—used regular flour, reg sc, and made in loaf pan.
3/3 Banana Cake VI (allrecipes magazine) Even without frosting, excellent. Moist, good banana flavor. Added about ¾ c walnuts.
Good
3/31 Very Blueberry Bars (Plain Dealer/The Farm Home Cookbook) Good, but more of a cake. Blueberries did not give off a lot of liquid so didn’t turn out how I thought. Just a tasty, very normal blueberry cake.
OK
3/3 BBQ Chicken Thighs (Country Living 5/14) A little too salty and cooking directions were a little unclear and then didn’t quite work. Still on the hunt for a good oven BBQ chicken recipe.
Eh
3/17 Buttermilk Pie with Pecan Crust (Country Living 10/13) Eh. Better cold? Crust hard to roll, hard to hold together, burnt on edges. Filling OK—nutmeg tasted off.
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Post by karenw on Mar 31, 2019 18:00:37 GMT -5
I'll play, too, with what I can remember....
Excellent:
-Toasted Pearl Couscous with Chicken and Chickpeas-Milk Street Kitchen. Loved the bright flavor from the lemon, mint, and sumac.
-Giant Cinnamon Roll Cake-Sally's Baking Addiction
-Chocolate Almond Cookies-King Arthur Flour. Flourless "brownie" cookie. Very rich and tasty. Freezing them for Passover.
Very Good:
-Oaxacan Green Mole with Chicken-Milk Street Kitchen-flavor was excellent but needs a bit of tweeking in terms if texture IMHO. To be fair, it is billed as a stew but I thought it was better thinned out with some water. The stew was thickened with pureed corn tortillas instead of masa (harder to find) and called for 7 (6") tortillas. Maybe mine were "heartier" tortillas (bought at T.J.'s) but I thought it was too thick. Next time I will cut back on the tortillas. O/W perfect!
-Harira-Moroccan chickpea lentil soup with orzo-this was a combination of recipes from King Solomon's Table (Joan Nathan) and Cook's Illustrated. I might try adding a bit of chicken to it next time but it was a very tasty vegetarian soup.
-Chicken Enchilada Casserole with Sweet Potatoes-No tortillas here. The casserole was layers of sweet potatoes sliced thinly in lengthwise direction with roasted/shredded/seasoned chicken, beans, corn, red peppers, cheese, and tomatillo salsa. Light and very tasty.
Tried and True:
Various breads-Simit; Seeded English Muffins; Wheat Bran English muffins; Peter Reinhert's multigrain whole wheat bagels; and bialy's
Karen
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peachesncream
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Post by peachesncream on Apr 1, 2019 22:43:56 GMT -5
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Post by Catbatty on Apr 2, 2019 3:32:41 GMT -5
Oh YUM YUM YUM!!! Thank you all so much! I *LOVE* it when you do this!
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applecrisp1
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Post by applecrisp1 on Apr 4, 2019 20:09:28 GMT -5
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peachesncream
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Post by peachesncream on Apr 6, 2019 8:32:15 GMT -5
Lots of tempting recipes, folks! This one jumped out at me. I love avocados and I'm always looking for new ways to use them. I'll be trying this one soon. |
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Post by PattiA on Apr 6, 2019 11:09:15 GMT -5
These are some of the new recipes I tried in March that will go on the "Keepers" list: Greek Meatloaf with Spinach and Feta -- This recipe uses ground beef but it would be equally good or maybe even better with ground lamb. I love the way it uses pomegranate molasses in the glaze. I also added a bit of the pom molasses to the meatloaf mixture. Sheet Pan Chicken Puttanesca -- Simple and delicious. I used boneless, skinless chicken thighs. Thai Lemon Shrimp -- Quick and delicious. I took the shrimp out of the marinade and seared them before adding the sauce to the pan to finish cooking them. Korean Ribs -- Korean BBQ ribs! Served with Kimchi Fried Rice and Korean Spinach Char Sui Chicken -- I roasted the chicken thighs until almost done, then broiled them to finish. Pork Bulgogi Meatballs with Carrots and Zucchini - One of my friends who uses Hello Fresh recommended this. I baked the meatballs and used House of Tsang Korean BBQ Sauce for the Bulgogi sauce. I used snap peas instead of Zucchini. Ukrainian Herb Roasted Pork Tenderloin -- super simple and tasty. I made this for us and as part of a meal I brought to a friend who is recovering from surgery. We all loved it. Carrot Cake Muffins -- We had carrot cake muffins at a diner and both loved them. I found this recipe and DH made them. They were a hit. My grocery store doesn't have regular pastry flour let alone whole wheat pastry flour. Made them with 1.5 cups all-purpose flour, 1 cup whole wheat flour. They were light. I don't know enough about pastry flour to know what the difference would have been with the pastry flour. Trdelniks -- Czech Cinnamon Walnut Pastry. Made these for an Eastern European Supper Club. We had Trdelniks on the street in Prague a few years ago. This recipe required some engineering. Rather than using rolled magazines as described in the recipe, we used fashioned our Trdlo from a 2" closet dowel. It was a fun and delicious project. I also found some recipes that used 1/2 pint mason jars but I didn't have enough of that size to make enough for the supper club. I have since made a batch on mason jars. These aren't something I will make often. DH's mother's family roots are Czech/Hungarian so it is nice to have some heritage foods. The dough is a lightly sweetened yeast dough. Once the dough is wrapped on the Trdlo, it is rolled in a walnut, cinnamon, and sugar mixture. I ended up doubling the amount of cinnamon used in the recipe. These are best served hot, but my contraption was too big for our supper club hosts' oven so we baked them ahead then heated them in a preheated 300 degree oven for a few minutes just til warm. Zurek Polish Sour Rye Soup -- Another recipe for the Eastern European Supper Club. This one was a science experiment. You start by making a sour rye starter that ferments for 5 days. The resulting soup was delicious and thoroughly enjoyed by the members of our supper club. |
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Post by mcgee on Apr 7, 2019 19:22:17 GMT -5
Do you cook the quesadillas first and then freeze or just assemble and cook from frozen? Thx. |
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applecrisp1
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Post by applecrisp1 on Apr 7, 2019 22:04:10 GMT -5
mcgee --- I don't cook the quesadillas before freezing them. And I use the heating info that she gives (basically cook on really low heat). I do wrap them separately before freezing.
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