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Post by erin elizabeth on Sept 1, 2021 9:39:58 GMT -5
Not a bad month. Y'all still out there?
Excellent
8/22 Barbecued Country-Style Ribs (CC) Just what you want in a bbq’d chop. Delish.
8/5 Calabrian Shrimp with Orzo and Zucchini (Blue Apron) Party in your mouth. Used 1.5lbs shrimp, 1 lg zucchini, 9oz fresh pasta, splash of lemon juice, no capers for a double recipe.
Make Again
8/30 White Coffee Chip Ice Cream (CI 7&8/20) Was skeptical of coffee taste, but it was great. A little less chocolate? It really shattered into ice cream.
8/22 Vegan Peach Crumble Coffeecake (Food52) Used canola in cake, melted butter in crumble, regular milk.
8/15 Molly Yeh’s No-Bake Cookies and Cream Cheesecake (People 7/20) Creamy and delicious. Kinda softer set, but still held slice. Easy and fast. I wanted more cookies in it, but I would definitely do the cheesecake part again.
8/7 Zucchini Crumb Cake (Sally’s Baking Addiction) Made 1.5x in 9x13. Good cake. Try crumbs from rhubarb bars instead? These were a little small. Tastes like an excellent coffee cake.
Good
8/30 Caramel Chocolate Nut Ice Cream (BC Parties) The flavors of this didn’t come together for me—just wasn’t what I was expecting. Also, must have chosen wrong truffles because they shattered more than chunked. It’s tasty, just not something I need again.
8/1 Peach Cobbler (BA June/July 20) Maybe better warm? Good, but IDK, missing something?
Fine
8/8 Sheet-Pan Chicken with Zucchini and Basil (NYT) Eh. No basil. Liked spice blend. Should have gone with my gut and used two pans.
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emptynestmom
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Post by emptynestmom on Sept 2, 2021 9:26:07 GMT -5
Erin Elizabeth...I admire you (and anyone else) for keeping track of your recipes and providing a good description!! The only one I can remember, and it will be a repeat, is Overflowing Stuffed Portobello Mushrooms.
Do you think you could share a link, or the recipe, to the coffee ice cream? It sounds delicious...
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Post by karenw on Sept 2, 2021 18:10:10 GMT -5
I'm having a hard time remembering much of what I made this past month but here's what I can conjure up from the recesses of my brain!  Very Good:-Ultimate Veggie Burgers-Food and Wine-https://www.foodandwine.com/recipes/ultimate-veggie-burgers -Eggplant Pickle Dip-Bon Appetit -Halvah with pistachio, Lemon, and vanilla-Bon Appetit with my flavor additions -Enchiladas Verde casserole with zucchini, black beans, and chicken-took a C.I. veggie burrito recipe and modified it a bit to make into a casserole and added some leftover shredded chicken from making a batch of stock -Soy sauce marinated grilled Flank steak-Claire Saffitz (Bon Appetit) -Romanian Bean Soup-Milk Street Kitchen -Moqueca-Milk Street-Excellent!! Tried and True:-Lasagna Soup-https://sweetcayenne.com/gluten-free-lasagna-soup/ -Lebanese Maghmour-https://www.masalaherb.com/lebanese-moussaka/ -Chicken Cacciatore Soup-Pioneer Woman-doubled recipe and made quite a few of my own modifications -Hearty Chicken Burritos-C.I. -Chicken Quesadilla Pie-C.I. -Zucchini Pizza Casserole-Eating Well |
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Post by Catbatty on Sept 2, 2021 18:42:20 GMT -5
I bought a file with labels in place...with each month in big letters. Pretty thing, too. Or at least, nice.
My plan when I bought: print out recipes I want to make or I want hubby to make (or share making). File the desired recipes for the month. Keep notes on it. REPORT TO YOU ALL!!
I need to set that plan into action!!
Trying to make a list of things we made August. Will post if I can get it together.
I know that I made our favorite CRUSTLESS QUICHE aka Sunshine Casserole...eggs, cottage cheese, flour, sour cream, butter, roasted poblano chiles, cheese. (Heart attack on a plate but we LOVE it so.)
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Post by erin elizabeth on Sept 4, 2021 16:17:32 GMT -5
Hi, y'all! Good to see you.
emptynestmom, is that recipe from Clean Eating? If so, looks good! I am moving that ice cream to the Excellent category--it is really good, even now at 5 days old. Recipe below.
karenw, your list always looks good! I could go for some enchiladas. And I had to look up the eggplant dip--hmmm. I'm skeptical!
catbatty, too funny! The best-laid plans.
White Coffee Chip Ice Cream (Cook's Illustrated) Whisk together in a large saucepan: ½ cup plus ⅓ cup nonfat dry milk powder
½ cup (3½ ounces) sugar
¼ teaspoon kosher salt Add:
1¼ cups whole milk
1½ cups heavy cream
¼ cup corn syrup Cook over med-high until small bubbles form around the edge and mixture measures 190 degrees, 5-7 minutes. Whisk frequently to break up any lumps. Remove from heat. Add:
2 cups whole dark roast coffee beans Cover and steep for one hour. In a small bowl or measuring cup, mix together: 1/4 c whole milk
1 tablespoon plus 2 teaspoons cornstarch Set aside. Remove beans from milk mixture. Return base to 190 over med-high. Reduce heat to medium. Whisk in cornstarch/milk and continue to whisk until thickened, about 30 seconds. Pour into a large bowl and cool until no longer steaming. Cover and chill until 40 degrees, 6 hours or overnight.
In microwave, melt 4 ounces bittersweet chocolate, chopped fine Set aside. Churn base until mixture is the consistency of soft serve and/or temp is 21 degrees. With maker running, drizzle in chocolate and allow to mix until incorporated, 1-2 min. Freeze until hard, at least 2 hours.
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Post by karenw on Sept 4, 2021 18:39:43 GMT -5
Erin-I was skeptical too but I had all the ingredients and I love pickles so I was brave and gave it a go. While I think I like baba ghanoush better, it really did work. I did not have the cilantro called for in the house but lots of fresh dill, scallions, chives, mint, etc... in my garden. I figured at the very least the dill would work well with the pickles and chives complement everything.
Your ice cream sounds delicious!!
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emptynestmom
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Post by emptynestmom on Sept 5, 2021 9:53:09 GMT -5
Erin the Overflowing Stuffed Portobello recipe was from Clean Eating. I had most of the vegetables called for from my backyard and thought it was a great summertime dish...five of my friends agreed with me...
Thanks for the ice cream recipe, it looks delicious!
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peachesncream
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Post by peachesncream on Sept 5, 2021 23:14:55 GMT -5
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