Post by erin elizabeth on Feb 1, 2019 14:37:34 GMT -5
Cannot believe the first month of 2019 is over!
1/26 Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas (BA 1/07) Made some changes, but this was really good. Doubled vinegar and garlic, but still 1 stick butter. Dusted filets with flour. Just steamed regular peas.
1/9 Maple Pecan Oatmeal Bars (Karen Schubert/adapted from Quaker) So chewy, good. Not too sweet. I think the line of done/underdone is probably to taste. I baked on long end.
1/16 Basic Buttermilk Quick Bread (thekitchn) This was just what I wanted it to be—used up buttermilk and good. I added coconut, 1 tsp almond extract, and chopped almonds on top.
1/26 Lemon Drizzle Cake (NYT) I think I overbaked a bit. Crunchy sugar and nice lemon flavor.
1/18 Pork Ragu over Creamy Polenta (BA 3/15) This was really pretty good, but it wasn’t a shiny dish, if that makes any sense. Still, delicious.
1/7 Peanut Butter Crinkles (FNM 12/16) Crispy rather than chewy. Maybe overbaked a bit. Baked 2nd batch at low end and still crispy/sandy, but with some chew. Better texture.
1/3 Brown-Sugar Chicken Wings with Roasted Red Pepper Cream Sauce (damndelicious.net) Sauce was really good, but the wings were just OK and the 30 minutes at 400 was not long enough. Try rub on chicken parts with sauce?
Roasted vegetable Lasagna with "tofu ricotta"-Love and Lemons blog. I was going to make this with a regular ricotta filling but DH wanted me to try it as written and we were pleasantly surprised how rich/tasty it turned out. It does have a real cheese topping but if you wanted to make it vegan, it could be eliminated/modified and not missed. I ended up cutting the pieces a bit smaller and only having with a salad (not my usual garlic bread, too) since it was so filling. I am sure you could alter the vegetables to your own taste but I liked her combination.
Milk Street Kitchen Pasta Fagioli-thought it had a tad too much lemon initially but it mellowed as it sat and was an excellent vegetarian/hearty pasta and bean soup
Triple Almond Cake-me (adapted from M. Bittman How to Cook Everything Vegetarian). Made for DH for his b-day since he loves almond. I used part almond flour, almond extract, an amaretti topping and amaretto in it!!! Since it was his b-day, had to top with a almond flavored confectioners' sugar drizzle and colored sprinkles!! He loved it!
Pasta with Sausage and Beans-adapted from epicurious (recipe was part of letter by editor which I adapted to my own tastes)-simple, easy, and tasty
Baked (Eye of Goat) Beans with Mushroom Carnitas-Rancho Gordo Vegetarian Cookbook. Loved this and the mushroom cooking technique but I love most things "beany"
TRIED AND TRUE:
Italian Wedding Soup-my creation adapted from a bunch of different recipes that I have tried/liked parts of over years Acquacotta-Cook's Illustrated Italian Passatelli Soup with Chicken-Cook's Ill. Giant Chicken Meatball and Vegetable Calzones-adapted from C.I.
January just flew by! It was a good month for new recipes.
Very good: Cooks Illustrated North Carolina Fish Stew Ckng Lght Kimchi Soup Cooks Country Sheet Pan Salmon, Potatoes and Broccoli
Good: Ckng Lght Oct 18 [Salmon] Noodle Casserole Well Plated Blog Instant Pot Butter Chicken (I did burn it slightly...) ATK TV Ckbk Skillet Jambalaya (tich bland) ATK TV Ckbk Chicken Pot Pie with Biscuits ATK TV Ckbk Skillet Lasagna (use spicy Italian Sausage – otherwise a bit bland) ATK TV Ckbk Skillet Chicken with Broccoli and Rice (good comfort food for cold weather) Taste of Home? Southwestern Soup
Tried and True: Cranberry Meatballs (North American Hunt Club ckbk) Quiche (Moosewood ckbk)
Varaile The only failure that counts is not trying in the first place.
Post by applecrisp1 on Feb 2, 2019 17:46:46 GMT -5
Thx all for posting. This is always a favorite thread. I'll be reading thru later for new ideas.
Here's a few .....
Chickpea Tomato Soup with Rosemary (skinnytaste) --- very good, left out the rosemary/used other seasoning since not a fan of rosemary.
T&T Cavatappi with Spinach, Garbanzo Beans and Feta/CL 1998 ---- makes lots so I cut back on the amounts, beyond super easy, cook pasta/drain/add to bowl then add the other ingredients to bowl. Done. The garlic was a bit strong, perhaps a bit heavy handed on that too. Good hot or cold. Leftover grilled chicken would be a good add too. I forgot all about this recipe, but finally made it again after a few years, www.myrecipes.com/recipe/cavatappi-with-spinach-garbanzo-beans-feta#add-your-reviews
Crispy Chickpeas with Ground Meat/Mark Bittman. Very good/comfort type food. I do play around with the spices, added the last of the onion in the fridge,and have over rice. I always halve recipe and just use 1 14 ounce can of beans and toward the lesser amount of meat. cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef
Five Minute Tomato Sauce --- very good, IMO lemon zest is key
Super Fresh Cucumber Salad/budgetbytes - Sooo good. I don't know what it is since nothing unique at all -- cucumbers/tomato/red onion/feta with a dressing of red wine vinegar, olive oil etc. Maybe the combo, or just a super bright flavored salad. Dressing would be good in any salad. I did have parsley which really gives that israeli salad flavor. I could eat this ALL the time. www.budgetbytes.com/super-fresh-cucmber-salad/
Post by peachesncream on Feb 3, 2019 11:01:10 GMT -5
HOLIDAY HIT: Bourbon Whipped Cream – allrecipes.com. Served with pumpkin and pecan pies. I’ve made this with Gentleman Jack Whiskey (smooth) and Jack Daniels #7 (traditional); both were excellent. www.allrecipes.com/recipe/16284/bourbon-whipped-cream/ *Use between 1 and 2 Tablespoons of bourbon, depending on the bourbon and your tastes.
Tortilla Pie – Martha Stewart/Everyday Food. I added 1/4 cup water to thin the sauce; used half cheddar, half Monterey Jack cheese; 1 cup corn; and 3 flour tortillas to have a meatier pie. Very tasty. I used a 9 inch cake pan. www.marthastewart.com/343451/tortilla-pie
Tanya’s Hot Artichoke Dip – my granddaughter’s version, adapted from Instagram.
Tanya’s Hot Artichoke Dip
1 (8 ounce) package cream cheese, at room temperature 1/2 cup freshly grated Parmesan cheese 1/2 cup mayonnaise Garlic powder to taste Red pepper flakes, a pinch (or more if you’re Tanya) 1 can water packed artichoke hearts, drained and cut up
Garnish: Chopped fresh chives or sliced green onions
Spray a baking dish with PAM. Combine dip ingredients and spread in dish. Bake at 350 for 30-40 minutes till starting to brown on top. Garnish with chives or green onion. Serve with thinly sliced baguette, pita chips, or crackers.