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Post by erin elizabeth on Jul 31, 2017 10:16:25 GMT -5
No cooking for me today, but I ended the month last night with a really good recipe.
Make Again
7/30 Cheesesteaks with Peppers (EF 11/12) Excellent. Serves 3 instead of 4? Watch salt!
7/15 Blueberry Sour Cream Waffles (Over Easy Joy Wilson) Delicious with maple syrup and good on their own, too. Not too sweet. Did not try glaze.
7/4 Hot Mexican Spinach Dip (Sara/Allrecipes?) Dad loved. Good: could eliminate half and half. Chop spinach smaller.
Good
7/24 Tandoori (marinade) (Family Circle 7/17) Meat was juicy and tender, but no strong flavor came through.
7/4 Corn Bread with Green Onions and Parmesan Cheese (BA 10/03) Reduced sugar to 2tbsp and Mom said she would have preferred sweeter! It was true. Moist, good texture, good flavor, but no need to make again.
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peachesncream
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Post by peachesncream on Jul 31, 2017 22:41:42 GMT -5
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Post by erin elizabeth on Aug 1, 2017 8:11:43 GMT -5
I am looking for ways to use up a jar of capers and that shrimp recipe looks great! Thanks for posting, peachesncream.
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peachesncream
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Post by peachesncream on Aug 1, 2017 9:51:02 GMT -5
I am looking for ways to use up a jar of capers and that shrimp recipe looks great! Thanks for posting, peachesncream. I've made that recipe twice, because DH loved it. We really like capers. But for those that don't, the dish is good even without them. (I know this because the first time I made it, I got distracted and forgot to add them!) It's even better with them. |
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applecrisp1
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Post by applecrisp1 on Aug 1, 2017 11:29:14 GMT -5
erin -- Thanks so much for starting. I'll be certainly checking out both your and peachesncream recipes. That shrimp one caught my eye and ....
I clearly didn't track, here's a few for me.
Corn, Avocado and Tomato Salad
Tomato Crostini with Whipped Feta (Ina Garten) -- less oil, leave out dreaded pine nuts
Farro Chickpeas and Greens (BHG/sallyt) -- used spinach this time
Mediterranean Farro Salad with Spiced Chickpeas (budgetbytes)
Roasted Shrimp Cocktail (Ina Garten)
Chicken Fajitas (sans most of the sides but still really good, a t&t) -- (iowagirileats.com/from Sallyt) -- worth heating up the kitchen
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sallyt
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Post by sallyt on Aug 1, 2017 12:20:11 GMT -5
can't wait to make that shrimp recipe, peaches! Excellent• Cherry slab pie - smittenkitchen.com/2009/07/sour-cherry-slab-pie/ used regular cherries and 1/2 cup of sugar. I could have used 1/3… Also, my cherries were large, so I did a rough chop. Baked for about 48 minutes. • Rice gratin from SK smittenkitchen.com/2012/07/zucchini-tomato-and-rice-gratin/I upped all the amounts to make it 6 dinner-sized portions. I used 1 cup of uncooked rice, sauteed the onion in a 12″ cast iron pan that I later used to bake the whole gratin (so only 2 pots plus the sheet pans), about 2.5 lbs. zucchini, enough tomatoes to cover the top, 1 cup of parmesan gouda (so good), and 3 x lg eggs. It was definitely eggy-enough. I roasted the zucchini on a tin-foil lined pan, and some zucchini and the tomatoes on one with parchment – it was was easier to get the veggies off the parchment lined one, so I’ll use that in the future. • Blueberry almond cake cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake – LOVED baked for 45 minutes - 50 or 52 next time? Tossed berries w 1 T of dry mix before adding to batter. • zucchini bread – smittenkitchen.com/2007/07/zucchini-bread • blueberry mini muffins – half white whole wheat, 1 t vanilla, 1.5 cups blueberries www.babble.com/best-recipes/blueberry-mini-muffins/• Chocolate zucchini cake - sallysbakingaddiction.com/2017/07/10/chocolate-zucchini-cake - made in bundt cake, baked for 50 minutes, used chocolate ganache on top – next time buttermilk topping from Eating well died and gone to heaven chocolate cake Very good• bitesofbri.com/2014/05/watermelon-feta-mint-skewers/• iowagirleats.com/2012/02/02/caprese-skewers-with-balsamic-drizzle/• tomato gratin lasagna – CL Good• Zucchini eggplant from Food and wine • Vanilla ice cream DL Tried and true• Lemon zucchini bread – Two peas – ½ dermera sugar, ½ whole milk yogurt, ½ glaze • indecision grilled chicken - Small Victories • maple granola – SK cookbook |
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Varaile
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Post by Varaile on Aug 2, 2017 8:27:56 GMT -5
A handful of new recipes for July - I did one week of freezer reduction/leftovers, and I've been making some simple summer meals like brats that don't really need a recipe.  I would make any of these again, but a couple did stand out. Notable: Ckng Lght June 2017 BBQ Chicken and Black Bean Tacos Ckng Lght Aug 2017 Quinoa Bowls with Avocado and Egg Ckng Lght July 2017 Grilled Caponata Sandwiches Ckng Lght July 2017 Farro Burrito Bowls Good: Ckng Lght June 2017 Seared Pork Chops with Poblano Peperonata Moosewood Lentil Bulger Salad Ckng Lght Aug 2017 Caesar Bagels Ckng Lght July 2017 Eggs in a Nest sandwiches Ckng Lght July 2017 Slow cooked bourbon baked beans Full reviews, comments and the recipes can also be found here (Ad free!) scifiwithpaprika.blogspot.com/ |
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Post by karenw on Aug 2, 2017 18:42:27 GMT -5
I have not been keeping track of my recipes lately, but these are what I can recall: GOOD:
Smoky Carrot "hotdogs" with Nacho "cheese" sauce-C.L. Salsa Black Bean Burgers-Eating Well Fridge Cleaning Lentil Soup-The Kitchn Dill Pickle Hummus-http://whatjewwannaeat.com/spicy-dill-pickle-hummus/ Smoky cauliflower Hummus-http://www.myrecipes.com/recipe/smoky-cauliflower-hummus TRIED AND TRUE:Legume noodle soup-Y. Ottolenghi Salmon Lasagna-Robert Irvine Spaghetti Pie-C.L. Italian Vegetable Tortellini Soup-me Tomato braised escarole and beans-me + D. Madison Lasagna Soup-had to try out some fun new noodles: www.sfoglini.com/products/reginettiCan't recall more now, but I know there were others  Karen |
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peachesncream
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Post by peachesncream on Aug 3, 2017 19:00:23 GMT -5
Karen, can you steer us to the recipe you use for Lasagna Soup? That sounds good! (I also like those cute noodles.) TKS |
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Post by karenw on Aug 3, 2017 20:03:15 GMT -5
Peachesncream-I can steer you to something close, but I really improvise when I make soups and make it my own. I make A LOT of soup!! It is my lunch everyday. This recipe is pretty close to what I do: www.cookingclassy.com/lasagna-soup/This last time I made it, I used 4 c. stock, a 28 oz. can Italian diced tomatoes, and 1 jar good quality tomato basil sauce for liquids/tomato products. I add a Parmesan rind for more flavor. I also added some diced zucchini and yellow squash since I had it to use up and always wilt in spinach. Mushrooms are a nice addition, too. I use hot Italian turkey sausage (usually only 1/2# since I usually only use meat of any kind for flavor and not the bulk of any recipe). I do not use the ground beef. And the noodles were good, but maybe because they were so cute!!!! Normally, I use broken up lasagna noodle. Rotini works too. Karen |
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peachesncream
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Post by peachesncream on Aug 3, 2017 20:15:55 GMT -5
Peachesncream-I can steer you to something close, but I really improvise when I make soups and make it my own. I make A LOT of soup!! It is my lunch everyday. This recipe is pretty close to what I do: www.cookingclassy.com/lasagna-soup/This last time I made it, I used 4 c. stock, a 28 oz. can Italian diced tomatoes, and 1 jar good quality tomato basil sauce for liquids/tomato products. I add a Parmesan rind for more flavor. I also added some diced zucchini and yellow squash since I had it to use up and always wilt in spinach. Mushrooms are a nice addition, too. I use hot Italian turkey sausage (usually only 1/2# since I usually only use meat of any kind for flavor and not the bulk of any recipe). I do not use the ground beef. And the noodles were good, but maybe because they were so cute!!!! Normally, I use broken up lasagna noodle. Rotini works too. Karen Thanks! The recipe you linked to looks delicious. I can do that. I think I'd also prefer hot Italian turkey sausage, and mushrooms which DH loves. We have soup at least once a week, and I get tired of making the same old recipes. |
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Post by karenw on Aug 4, 2017 18:28:58 GMT -5
Peachesncream-I forgot to add to the soup details, that I put in about 2-3 c. cooked white beans (Rancho Gordo Cassoulet beans). That is the first time I added beans to this soup and it made a nice addition. It was a bit heartier for lunch. I could not decide whether I wanted to do a veggie lasagna soup or add the sausage. In the end I added the veggies and beans since I use less meat and I decreased the amt. of noodles a bit as well. Either way, it is good with or without the beans. I just like beans!!!
Karen
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