|
|
Post by erin elizabeth on Aug 3, 2023 19:30:00 GMT -5
Can't believe we are halfway through 2023 and summer! Making a peach dessert this week.
7/9 Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream (BA 6/06) Good. A meal in one. I added some onions to the grill. Used chipotle powder and a bit of lime juice in the sour cream.
7/9 Caramel Rice Pudding with Brown Butter and Crème Fraiche (Food52) This needed something. Maybe just a bit of whipped cream or caramel drizzled on top. I liked texture. A little thinner than pudding.
7/17 Zucchini, Corn, and Red Pepper Casserole (Zucchini Love) I used hot cheese instead of the pepper and it was too hot to really enjoy. It was a solid recipe though so I may try again. |
|
|
|
Post by wallycat on Aug 3, 2023 20:53:06 GMT -5
Not a lot of great cooking here; just trying to get through some of the days. DH's initial treatment went great; second one is OK but results are just so-so. Sigh.
YUm on that rice pudding!
I am elated summer may finally be over. I can't imagine living in Texas...those poor folks with the heat.
|
|
|
|
Post by erin elizabeth on Aug 4, 2023 6:36:12 GMT -5
I agree, wallycat: summer can be over any time now! Thinking of you and DH. Get through as best you can--that's enough.
|
|
|
|
Post by Catbatty on Aug 10, 2023 2:29:59 GMT -5
GARLIC PARMESAN ROASTED CARROTS - I'm not a carrot fan...but I inhaled these! cafedelites.com/garlic-parmesan-roasted-carrots/IMPOSSIBLY EASY VEGETABLE PIE - Super easy. Only 2 eggs needed. FROM: Betty Crocker Bisquick II Cookbook. (I think the recipe can be easily modified to use whatever veggies you have on hand. I plan to experiment and perhaps make spicy. Can't go wrong, I suspect.) SCRAMBLED EGGS/OMELET - MY OWN RECIPE - Fresh roasted.broiled, seeded and skinned, large chop Ancho chiles, thin slivers white onion, medium pieces of bell pepper (if avail). Saute veggies first, add to lightly whipped eggs while they cook in butter. Dobs sour cream after, plus Trader Joe's Jalapeno Sauce. SO good. (I usually use 3 eggs, milk, s&p, if cooking for myself. (I know...too much...but I can't resist.) I way overdo the Anchos because I love them much better than Anaheims -- meatier, more flavor. Careful to not get hot ones, which is usually hit or miss at stores. Easy to grow at home. Way.) IF cilantro or tomatoes are on-hand...Yes, yes, yes. (I chop toms...throw in eggs while they cook...Cilantro for garnish once finished. Chopped pickled yellow chile peppers are nice to add while cooking also.) But lately, haven't had these additions and the eggs didn't really miss them. SO SO good and not terribly unhealthy! Additional note: I broil Anchos and prep, keep in fridge and use right away. Great with beans/burritos, tacos, etc. Good for you and tasty. Once again, beware when buying...once in awhile you may purchase innocent looking Ancho Chile Pepper that normally is sweet and not hot. But you never know and the workers at markets don't usually know either. Anchos don't cost much, are easy to broil and take a quick taste test. These are the BEST chiles for making Chiles Rellonos (stuff chiles). You can always BUY canned whole green chiles (Anaheims - roasted, skinned, seeded) but not as good as dark green thick skinned Anchos, in my humble. However, I've used them for years. They're ok and reliably NOT hot. |
|
|
|
Post by erin elizabeth on Aug 10, 2023 9:33:10 GMT -5
Catbatty, I always save recipes for carrots and then never make them! My dad plants ALL the peppers. He fire roasts them, cleans them, then freezes for later use. Agree about the peppers--never can tell!
|
|
