Old CLBB Recipes - Any Favorites? (894 views)

I remember this one and always intended to try it, but at the time, the boys were pretty picky about veggies and I never got around to it. Thanks for reminding me. This is the perfect time of year to make it with garden fresh veggies.

I got the Moomie's bun recipe off the BB, though I later found it on the King Arthur website.

This salad was posted in CLBB, but I don't think I made it until later. We really liked it, but I have to make sure DH doesn't overdo the herbs or put them in too large. Great flavor though. Posted by Greek Salad

Charred Squash Salad - CL July 2016
We all liked this recipe, nothing too different but still good. I think the leftovers would be good tossed with some kind of grain too.

We added feta the very end.



Charred Squash Salad

I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char.

Yield: serves 6 (serving size: about 2/3 cup)

2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
1 large Vidalia onion, halved
Cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves (omitted)
1/2 cup fresh flat-leaf parsley leaves

Preparation
1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.

3. Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss.

Nutritional Information

Amount per serving
Calories 128 Fat 9.5 g Satfat 1.3 g Monofat 6.6 g Polyfat 1.1 g Protein 3 g Carbohydrate 10 g Fiber 3 g Cholesterol 0.0 mg Iron 1 mg Sodium 171 mg Calcium 53 mg Sugars 6 g Est. Added Sugars 0 g

Ashley Christensen
Cooking Light

JULY 2016

I will do some more looking.

I liked emptynestmom's -

Eggplant Italiano ~

2 medium onions, thinly sliced
2 celery ribs, sliced
2 tablespoon olive oil
1 1/4 pounds eggplant, 1" cubes
1/2 cup black olives, halved
1 can petite diced tomatoes, drained (or use fresh)
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers, drained
1 teaspoon dried basil
salt and pepper

Stir-fry the onions and celery in 1 tablespoon oil, 2 minutes, until tender, set aside. Stir-fry the eggplant until tender, about 4 minutes. Add tomatoes; cover, simmer 10 minutes. Stir in the onions and celery, olives, balsamic vinegar, sugar, capers, basil, salt and pepper.

Emma, I watch a Japanese cooking show on PBS and on the Japanese channel on cable; one of the chefs did the microwave bechamel...I too thought it was genius. I wish I could take credit, but I just retold the info.

CLBB recipes I still make are the Asian chicken thighs. I'll have to dig the recipe out if anyone still needs it.
The peanut noodles were drool worthy too; several versions of that recipe floated around. I still make that.

Asian Barbecue Chicken (cooking light magazine)

8 (6-ounce) chicken thighs, skinned Cooking spray

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.
Prepare grill (or you can broil/bake).
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan.
Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.
Yield: 4 servings (serving size: 2 thighs)

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peanut noodles: (originally from Cook's Illustrated, tweaked)
Spicy Sichuan Noodles/cook's illustrated--modified

8 oz ground pork -- I've subbed ground turkey or chicken cubed up.
12 ounces dry linguine 3 scallions-sliced thin(about 1/3 cup)

1. Combine pork, 1 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
2. Bring 4 quarts water to boil in large stockpot over high heat.
3. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in red bell pepper and spinach. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
4. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately.

emma -- thanks for reminding me about that pancake recipe. I haven't made it in years, but I thought it was very good.


So many great recipes from the CLBB. Off top of my head the CL Salsa Chili (KarenW), Alton Browns Veggie Cream Cheese (name ?), that Easy Layered Rice and Beans, KAF Applesauce Loaf Cake (name ?), Giada's Balsamic Chicken, Ina's Whipped Feta Dip, I think it was Bon Appetit Roast Chicken and Garbanzo Beans, BudgetBytes website in general (a favorite of mine), Chicken Fajita (SallyT), that Orzo and Veggie (Ina) and on and on.

Chicken Breasts Stuffed with Artichokes, Lemon & Goat Cheese from April 2003

www.myrecipes.com/recipe/chicken-breasts-stuffed-with-artichokes-lemon-goat-cheese

My husband had to travel often back when this recipe was published, and since he doesn't like artichokes or goat cheese, this became my favorite thing to make when dining alone. I think that I'll resurrect this one, stuff his portion with herbed cream cheese and spinach...

I am honored.
Even if I'm not around much, I think of you fondly. (and I'm still in touch with Deanna!)