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Post by erin elizabeth on May 30, 2019 10:05:07 GMT -5
Hi, all! Is it spring where you are yet? We are barely there here in NE OH. Seems we are only getting one nice day at a time. Looking forward to some grilling next month--I hope!
Excellent
5/11 Chunky Peanut Butter Clouds (Alice Medrich) Excellent merignues. Used almonds, milk chocolate, and no peanuts on top. Moved these from Make Again to Excellent—really a great meringue.
5/8 Chocolate Banana Bundt Cake (CLBB/Middydd) I used tube pan due to notation on recipe--not sure if mine or Middydd's. Less chocolate next time? Also swirled it in once I realized how much there is. Used parchment on bottom of pan. Just delicious. Slightly crispy outside. Good banana flavor.
Make Again
5/20 Braised Country-Style Pork Ribs with Chipotle (NYT 1/3/18) Very tasty, nice heat, nice citrus/beer flavor—eager to try leftovers as tacos (with some kind of slaw). Maybe ¼ tsp cayenne (mine is HOT) and scant 2 tsp chipotle. Used up the last of the frozen OJ!
5/11 Kung Pao Noodles with Peanuts and Wok-Fried Vegetables (CLBB/Rebar) Had to make adjustments, but good—used a scant tsp five spice since I didn’t have any star anise. Also, no sriracha for a guest.
Good
5/29 Rhubarb-Almond Cake (BA 4/15) Good, but it needed something. Maybe a touch of almond extract? Maybe the vanilla bean instead of vanilla extract would have made a difference? Or increase the extract—I only used an overflowing ½ tsp. Good rhubarb flavor.
5/27 S’mores Cupcakes (Real Simple 7/14) Actually better than I thought. Marshmallow was hard to eat—better warm? Cupcake was lighter than I thought. Used half and half for cake and ganache (last of the frozen half and half!).
5/5 Grilled Celery with Pecans and Cheddar Spread (Carla Hall’s Soul Food) Made variation with raw celery. Tasty—need to taste for cayenne. Toasted pecans in skillet with a little oil and salt.
OK
5/5 Versatile Vanilla Cake with Whipped Frosting [Lemon Version] (EF 5/09) Varying opinions on this—a decent cake. Some loved the frosting, but some did not. The candied lemons did not work. Good, but I don’t need again. |
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Post by karenw on May 30, 2019 18:08:37 GMT -5
Erin, I have made Alice Medrich's Peanut Butter Meringues many times. They are one of my favorites, too. And I never top them with the nuts either. I usually use chopped almonds and/or peanuts in the meringue along with a combo. of milk chocolate and semisweet or dark chips or chunks. So good! I may have to make some this weekend....we may actually have a full weekend without rain!!  I really can't remember that much from this month but I will try to recall the past week or so of my meals: Excellent:-Spicy Black Beans-Epicurious. Had this over brown rice with some fresh corn on cob and roasted chili lime sweet potatoes. Really yummy vegetarian meal. -Zucchini Rollatini-Eating Well. Served this over homemade fettuccine which I made using some new flours I ordered from King Arthur when they suckered me with a coupon from doing a survey! It was good pasta anyway with a multigrain flour.  -Chewy Peanut Butter Cookies-Cook's Illustrated Very Good:-Enchalasagna-Mostly me inspired by a recipe by Damaris Phillips. Problem I had was the plantain I bought was dried out and gross so omitted, then substituted some of my chili lime roasted sweet potatoes from above for a "sweet" element instead of the caramelized plantain. Also added a bit of chicken and a cilantro yogurt lime sauce in between some of the layers. Turned out very good but I will likely never be able to exactly duplicate it again!!  -Chicken Minestrone-Me loosely based on a few other minestrone recipes. -Sephardic Egg Spinach casserole-Moosewood. This was for Mother's day brunch and turned out very nice. Almost like a spanakopita but without the phyllo and not as much feta. -Creamy Turkey Sausage Orzo Soup -Copycat Costco Chicken Bake-I used turkey bacon though. Tried and true:-Broccoli Chicken Noodle Soup-CL with my changes -Mini Turkey Meatball Vegetable Soup-Skinnytaste. I always add pasta though. -Assorted flavored homemade bagels (mother's day brunch)-Zoe Nathan recipe but part whole wheat -Homemade lox-my aunt -Chocolate chip crumb coffee cake -Pasta Fagioli -Noodle Kugel-Eating Well (It may be light but it has always been the family favorite sweet kugels!) -Mini Frittatta Muffins with sun-dried tomatoes and boursin-Cook's illustrated -Chickpea Tuna Salad-one of my favorites but I left out the diced cukes and tomatoes this time so it would not get watered down the next day and this did the trick. |
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applecrisp1
Politicos
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Post by applecrisp1 on May 31, 2019 12:52:57 GMT -5
All I can say is yum. You two always have such great food coming out of your kitchen! I will be adding to my to try list ... as usual! Thx! Karen --- is that chickpea tuna the BA recipe with the creamy lemon dressing or a different one? I LOVE that one after you suggested it years back. Thx for the tip for keeping the veggies separate. Erin --- I've never heard of grilling celery. And that Chocolate Banana Bundt cake --- that wouldn't last in my house. Clearly I didn't keep track. Here's a few... BBQ Chickpea Sliders with Pineapple Slaw ---- good, would have been much better but I didn't really like my barbecue sauce. I didn't use their recipe for the sauce or slaw. Loved how this dinner would take minutes to make if you had sauce on hand. Throw on a toasted bun, add some slaw, some veggies on the side and dinner is done. Also would be good stuffed in a sweet potato/potato or over rice. Will make again. I think the slaw is key for a different texture. Thai Peanut Pasta Salad (Honeysuckle YT channel) --- didn't follow that closely, very good. T&T Roast Chicken Breasts with Garbanzo Beans, Tomato and Paprika/BA 2008 --- a fav that should make more often. I usually up the amounts of tomatoes/beans. www.bonappetit.com/recipe/roast-chicken-breasts-with-garbanzo-beans-tomatoes-and-paprikaOrzo, Tomato, Spinach, Feta Black Bean and Corn Salad/old CL And wanted to finish off the farro, so made two favorites: broccoli rubble farro/SmittenKitchen smittenkitchen.com/2017/05/broccoli-rubble-farro-salad/Mediterranean Farro Salad with Spiced Chickpeas/Budgetbytes www.budgetbytes.com/mediterranean-farro-salad-with-spiced-chickpeas/ |
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Post by karenw on May 31, 2019 18:20:57 GMT -5
Applecrisp-I believe the recipe that you are referring to is the one. This is the link: www.epicurious.com/recipes/food/views/garbanzo-bean-tuna-and-onion-salad-with-creamy-lemon-dressing-101961. I left the tomatoes out though so it would not get watery and I used shallots just because that is what I had. Leftovers stayed nice for a few days and did not get watered down. Thought of 2 others that I made this month: Chicken Shawarma wraps-? blog Provencal Fish/seafood stew-I made this up to use odds and ends of leftover fish and scallops in the freezer. It was like a bouillabaisse and very good. Karen |
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Post by soupandstew on Jun 2, 2019 12:52:57 GMT -5
Eating Well's Caprese Stuffed Portobello Mushrooms. Perfect way to use up the "other half" of the fresh mozzarella my husband buys AND our garden bounty of cherry tomatoes. We each had one large mushroom for our dinner. Would also be great on a bed of fresh or sautéed spinach.
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Post by Catbatty on Jun 5, 2019 14:32:21 GMT -5
This thread always makes me so happy.  I have big grin on my face. Thanks so much everybody! |
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I have big grin on my face. Thanks so much everybody!