Post by erin elizabeth on Feb 29, 2020 12:19:08 GMT -5
Anyone taking advantage of this extra day to cook? Not me! But I am making a new recipe tomorrow to start March off right.
2/17 Tiramisu Sandwich Cookies (FNM 12/16) Delicious. Try to keep cookies small--.5 oz. Flatten a bit. Be a little more generous with filling.
2/20 German Chocolate Mini Cakes (KA) Really good cake with ganache on sides. But topping is topping, not frosting. Still—double pecans and no coconut? Might be FABULOUS. Used extra ganache for hot chocolate--yum.
2/17 Iceberg Salad with Italian Dressing (BA 10/17) I really only made dressing—very much old-school creamy Italian. Good. Iceberg, mozz, shredded carrot, black olives. Spicy oil-packed peppers on side.
2/17 Classic Spaghetti and Meatballs (BA 10/17) Exactally what it is: classic. Very tasty. Too fussy? Maybe don’t try to brown meatballs. JUST enough sauce for pasta and meatballs. Messed up and bought pancetta instead of prosciuttio. But this might be my new spaghetti and meatballs.
2/14 Tiger Salad (AR Sum 16) Really fresh and good with the Chinese food. Bright. I did mess with veggie ratio—only one large red pepper and a medium cuke that I did not salt.
2/9 Maple Walnut Quick Bread (CL 5/09) Wasn’t sure maple would come through, but it did. Upped nuts to probably ½ c. Definitely more of a tea bread than a dessert, but a maple syrup/powdered sugar glaze with some extra nuts on top would change that.
2/8 Pork Chops Italiano (allrecipes) So I did adjust to what I had on hand (crushed tom, 2 chops), but I’d make this again. A good sauce.
2/20 Spinach and Cheddar Slab Quiche (MSL 12/17) Good, but took forever to bake—guess I didn’t make it thin enough. It would be hard to have the right pan.
So happy!! Mouth watering as we speak! Thank you so much Erin!! I love our Hits & Misses threads and it is my dream to contribute to it. I have been gearing up...have my husband all prepped to participate...it's just a matter of beginning. I do so much appreciate you and the others who do this for us. What a thrill for us foodies!!!!!!! Your lists are so darned special!! I copy each one of them and save them. I love to even just browse through them now and then. Dream land for me! haha Please keep them coming. THEY ARE SO APPRECIATED!! EVERYBODY SEEMS TO LOVE THEM TOO, NOT JUST ME.
Post by soupandstew on Feb 29, 2020 18:26:46 GMT -5
I rarely get to play because I don't remember when I cooked what but this one was really memorable.
2/24 Baked Tilapia with Tomatoes and Potatoes (Food Network online) I didn't cook the potatoes because we wanted quinoa instead but made the rest exactly as written. The flavor was fabulous, reminding me of the sweet/salty/tangy of caponata. The cherry tomatoes just melt into a tomato jam consistency. And it's so easy b/c you can prep the tomato mixture and the fish marinade ahead. It delivered a lot of flavor for the # of ingredients and effort involved.
"Being bitter is just the ego clinging on to the past." Brendon Burchard
Soupsandstew-that fish recipe looks good. Copying that to make some time soon (I hope!).
I did not do much cooking this month since DH and I were in Hawaii for 2 weeks (25th anniversary trip!). When we came home I relied on what I had stashed in the freezer for the next week plus got a head cold now which I am just trying to get over. Here's what I can remember though:
Tried and true:
-made 2 chilis on a quest to use up all of the peppers that I had frozen from our garden this past summer and succeeded plus have some amazing chili in the freezer now. Both recipes came from Cook's Illustrated and have always been my favorite white chilis. The first was their stove top variation; the second was a slow cooker recipe but I modify it a bit in terms of ingredients and do it on the stovetop as well. Both turned out much tastier than usual this time....must have been those peppers from the garden!! I used poblanos, anaheims, jalapenos, and serranos. 1. White Chicken Chili-Cook's Illustrated 2. White Chicken Chili with Hominy and beans-also Cook's Illustrated
-Chicken matzo ball soup-a classic! With a few new twists that I add including some freshly squeezed lemon juice to finish and while simmering I add a touch of curry powder, turmeric, and chili powder. It really gives it a special savory flavor but you can't readily identify that there is curry or chili powder in it. Turmeric is more for color. I also sometimes add some dry mustard powder or ginger.
-Pizza beans-Smitten Kitchen. Another favorite. Used Christmas Limas. Added some chicken sausage. -Cook's Illustrated Giant Family size Meatball Calzone-also a fav. that I have modified by using chicken basil meatballs and cutting back a bit on the meat, then filling in with veggies (marinated artichokes, oven dried garden tomatoes, and grilled onions). I make 2 and freeze one.
-Cioppino style Fish Stew-Fine Cooking
-Creamy Fennel Bean Soup-Milk Street Kitchen-used RG Royal Corona beans (Hmmm....just noticed the name of these! They are still my favorite beans!!!) Anyway, made just a few slight modifications to the recipe and also may have added a tad too much rosemary but overall a very good repeatable bowl of soup.
-Creamy Chicken and Wild Rice Soup with Roasted Mushrooms-Half Baked Harvest blog
-Lemon Poppyseed Hamantashen -O & H Kringle recipe with Almond Butterscotch filling-treat for DH!-Food Network
Also made 2 new recipes today but they will be frozen for Passover dessert so verdict out on these but they look/smell good: -Milk Street Kitchen Chocolate Meringues -Cook's Illustrated Torta Caprese Cake
Chicken Tagine with apricots Eating Well, Jan/Feb 2020 (very good!) Soft Rye Pretzels Eating Well, Jan/Feb 2020 (good but made too much for two of us) Fish Tacos with blood orange salsa Eating Well, Jan/Feb 2020 (too much salsa to fish and I cut the salsa in half!) Turkey BBQ Chili Slow Cook Revolution 2 - ATK Spicy Butnut soup Eating Well Soups (meh - better spicy butnut soups floating around) Ragu with Red Pepper Slow Cook Revolution 1 - ATK (very good!) Antipasta Smothered Chicken Eating Well, Jan/Feb 2020 (good! easy) Spaetzle Eating Well, Nov/Dec 2014 (good, butI need to work on my spaetzle cooking technique) Farl Bread Paul Hollywood's Book of Bread (very similar to his Cob Bread) Bulger pilaf with green pepper and eggplant Eating Well, March 2020 (mmm...had some issues with liquid to bulger ratio) Chickpeas with butternut squash Eating Well, March 2020 (had some issues with the overall cooking time)
Post by applecrisp1 on Mar 8, 2020 13:04:48 GMT -5
A bit late. This is always a favorite thread -- I'll definitely be checking out the posts later. Thx Erin for starting. And for those that posted. Happy 25th anniversary Karen -- hope you had a great time celebrating!
And Catbatty (and any others) --- no need to get ready. Just post away. It doesn't have to be a big list. Just list one, two, fifteen. It doesn't matter.
Here;s a few. t&t Lemon Chicken Soup with Spaghetti (Giada) -- I love lemon and had a parm rind to toss in (like in the recipe). Spicy three bean and corn chili (KarenW -- recipe by Joanne Chang)
I've been eating lots of "buddha bowls" and sometimes even on a plate (ha) ----a go to for me. It is a great way to use up what I have on hand, prep beforehand .... One of my favorites this month was whole wheat couscous, lots of salad greens/spinach mix, roasted sweet potato, golden raisins, chopped pear, nuts, roasted garbanzo beans and .....
very good Chipotle Butternut Squash and Qunoa Salad (Budgetbytes) --- made lots of changes, added some more veggies etc etc