sallyt
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Post by sallyt on Oct 30, 2016 17:52:37 GMT -5
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Post by erin elizabeth on Oct 31, 2016 10:29:55 GMT -5
Make Again 10/30 Berries and Bubbles (SL 3/14) I don’t really like gelatin, but I would not hesitate to make this for a shower or special occasion. Grown-up Jello shots! 10/22 Maple Mascarpone Cheesecake (BH&G) Very creamy. Good, subtle maple flavor. Used grade B instead of extract. 10/16 Roasted Broccoli Melt (Ladies’ Home Journal 9/12) Tasty—olives and lemon make it shine. 10/14 Morning Steel Oatmeal (Alton Brown) Excellent oatmeal. Would be great for savory oatmeal. Good 10/16 Mozzarella-Provolone Sausage Grinders (BH&G) Fancy sloppy joe. Liked peppers and onions mixed in. Would prefer a little higher sauce to diced ratio. 10/11 Chocolate Chip Oatmeal Muffins (applecrisp/pilgrim719) Use a little less salt. Used cappuccino chips. Really stuck to liners—good taste. 10/1 Southern Pimento Cheese (allrecipes) A fine cheeseball. 10/1 Buttermilk Mashed Potatoes (SL 12/11) I thought these needed more butter (and I never think that)! OK 10/25 Carraba’s Lentil Sausage Soup (CLBB) OK. Might be that I am not a huge fan of soup or lentils. Tasted fine, but I didn’t want to eat all the leftovers  10/16 Applelicious Sheet Cake (BH&G 11/15) Other people liked this more than me—dark cake, lots of apples, not too sweet. Watch at end—I baked a bit too long. Need more maple in frosting. 10/1 Frozen Peach Pie (AB) Made w/o crust as cobbler. Too gelatinous. 10/1 Benne-Maple Pecans (SL 12/14) OK taste, but are they supposed to be served cold? Didn’t crisp as roasted pecans do. |
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gobluem82
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Post by gobluem82 on Oct 31, 2016 12:48:09 GMT -5
Excellent • Whole Grain Apple Crumb Muffins – Ellie Kreiger (posted by Cafelatte in "healthy muffin" thread – I doubled the ingredients for the topping. • Pork, Bean, and Sausage Soup – Bon Appetit November 1995 (sorry, can't find link) - excellent recipe using ingredients generally found on-hand. • Bread Rolls (yes, that's really the name!) – Bake from Scratch magazine "Bread Collection" – basic white rolls, but oh so good with the soup listed above! Very good • Pear-Arugula Soup – A Year in A Vegetarian Kitchen – yummy and such a pretty color! You must use a real blender for this soup; an immersion blender won't cut it • Pumpkin-Maple Polenta – Hudson Valley Mediterranean - Tasted delicious but the recipe did not state to cut back on the liquid when spreading the polenta out, cooling, and then broiling. It became too soft and then fell apart in places. Served with: • Wild Mushroom Ragu – Hudson Valley Mediterranean • Praline-Pumpkin Cheesecake - Bon Appetit November 1991 (sorry, can't find link for this one either) - great taste but butter from the crust oozed out of the bottom of the springform pan. Jury's still out/Cook's error • Herbed Faux-Tisserie Chicken and Potatoes - Bon Appetit March 2014 (posted by testkitchen45) - tasted great, but I made way too many changes to the recipe to give this a fair assessment. link |
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Post by mcgee on Oct 31, 2016 16:33:43 GMT -5
Make Again 10/16 Roasted Broccoli Melt (Ladies’ Home Journal 9/12) Tasty—olives and lemon make it shine. Hi Erin - can you post the recipe for this? I did a Google search and it came up with a recipe from Smitten Kitchen but I don't think it's the same one. Would love to see it if it's not too much of a pain. Thanks. |
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Post by erin elizabeth on Nov 1, 2016 8:29:43 GMT -5
mcgee, here is a link: Roasted Broccoli Melt. We made it as an open-faced sandwich, dividing broccoli and cheese evenly between both halves of the ciabatta, and I would definitely do that again. |
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Post by mcgee on Nov 1, 2016 11:46:38 GMT -5
mcgee, here is a link: Roasted Broccoli Melt. We made it as an open-faced sandwich, dividing broccoli and cheese evenly between both halves of the ciabatta, and I would definitely do that again. Thanks Erin. I would have to leave out the olives as DH hates them but this is going on my "to try" list. It reminds me of a recipe I made years ago from the old CLBB where you hollowed out a loaf of french or sourdough bread and added broccoli and cheese and then baked. It was yummy but I pretty much forgot about it until now. I'll have to see if I can find the recipe and compare. |
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peachesncream
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Post by peachesncream on Nov 1, 2016 12:59:43 GMT -5
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charley
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Post by charley on Nov 1, 2016 16:29:17 GMT -5
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charley
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Post by charley on Nov 1, 2016 17:29:03 GMT -5
We loved Ina's Eggplant Gratin too. I made it twice last month and may make it again soon since eggplant are still in season here. |
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sallyt
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Post by sallyt on Nov 1, 2016 18:10:39 GMT -5
we're having gf friends over for dinner on Sunday - would you recommend the EGGPLANT GRATIN? Thanks!
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Post by swedishcook on Nov 1, 2016 20:52:30 GMT -5
peachesncream, do you use the "original" version of Kellogg's All Bran or the little "buds"? |
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peachesncream
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Post by peachesncream on Nov 1, 2016 22:33:56 GMT -5
Swedishcook, I used the Original All Bran. They look like little sticks.
(DH says they look like dog food, but he did love the muffins.)
The recipe makes 12 large muffins. They don't rise much in the oven, so you can fill the muffin cups to the top.
These muffins are moist and rich, a bit more dense than some. We eat a lot of Bran muffins - I have moved these to the top of the list of favorites.
I did a calorie calculation and came up with 219 per muffin; for me, one is enough, as they are very filling.
I chilled the batter for about 8 hours. I didn't want to bake them fresh throughout the week. I baked the whole batch, and popped the extra ones into the freezer.
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charley
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Post by charley on Nov 2, 2016 9:45:28 GMT -5
we're having gf friends over for dinner on Sunday - would you recommend the EGGPLANT GRATIN? Thanks! I would. The first time I served it with a Caesar salad and roasted green beans. It was equally good heated up as leftovers. Second time I served it with Aidell's Spicy Mango & Jalapeno meatballs and a salad. |
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sallyt
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Post by sallyt on Nov 2, 2016 10:31:58 GMT -5
Charley - can you walk me through it? how did you roast the eggplant? And did you make it one big dish? THANKS!
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Post by swedishcook on Nov 2, 2016 12:40:31 GMT -5
Swedishcook, I used the Original All Bran. They look like little sticks.
(DH says they look like dog food, but he did love the muffins.)
The recipe makes 12 large muffins. They don't rise much in the oven, so you can fill the muffin cups to the top.
These muffins are moist and rich, a bit more dense than some. We eat a lot of Bran muffins - I have moved these to the top of the list of favorites.
I did a calorie calculation and came up with 219 per muffin; for me, one is enough, as they are very filling.
I chilled the batter for about 8 hours. I didn't want to bake them fresh throughout the week. I baked the whole batch, and popped the extra ones into the freezer.
Thanks peachesncream. Always keep the original variety in our pantry. I happen to like them with plain (!) lowfat yogurt and fresh berries or dried cranberries. My friends think I'm crazy. |
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charley
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Post by charley on Nov 2, 2016 15:52:22 GMT -5
Charley - can you walk me through it? how did you roast the eggplant? And did you make it one big dish? THANKS! Yes, I made it in a casserole dish. Eggplant Gratin (adapted from Ina Garten) 2 large eggplants, peeled (or not), sliced 1/2 inch thick olive oil 1 cup ricotta cheese 2 large eggs @ 1/4 cup half & half 1 cup Pecorino Romano or Parmesan, freshly grated fresh basil, chiffonade salt & pepper 1 cup marinara or any bottled sauce Fresh mozzarella, sliced Brush eggplant slices with oil and roast for 20-30 minutes at 400 degrees until soft. In a medium bowl combine the ricotta, eggs, half & half, 3/4 cup cheese, salt, pepper, and basil. In casserole dish place a little sauce, then layer eggplant, grated cheese, marinara, sliced fresh mozzarella ... repeat eggplant, grated cheese, marinara, sliced fresh mozzarella. Top with ricotta mixture. Sprinkle remaining grated cheese on top. Bake at 400 degrees for 30-35 minutes or until the custard is set and the top is browned. Serve warm. |
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sallyt
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Post by sallyt on Nov 2, 2016 15:59:47 GMT -5
Charley - can you walk me through it? how did you roast the eggplant? And did you make it one big dish? THANKS! Yes, I made it in a casserole dish THANKS! How did you roast the eggplant? |
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charley
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Post by charley on Nov 2, 2016 16:29:00 GMT -5
Yes, I made it in a casserole dish THANKS! How did you roast the eggplant? First line in the instructions: Brush eggplant slices with oil and roast for 20-30 minutes at 400 degrees until soft.  I placed them on a parchment lined baking sheet. |
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sallyt
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Post by sallyt on Nov 3, 2016 6:39:34 GMT -5
THANKS! How did you roast the eggplant? First line in the instructions: Brush eggplant slices with oil and roast for 20-30 minutes at 400 degrees until soft. I placed them on a parchment lined baking sheet. OY, thanks! in a 9x13 dish? |
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charley
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Post by charley on Nov 3, 2016 12:58:27 GMT -5
I used an oval dish, approx. 10x7. An 8x8 would be better unless you increase ingredient amounts.
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Post by Catbatty on Nov 3, 2016 16:16:28 GMT -5
Charlie: the half and half -- is that @ sign just a typo or is it supposed to be a 1 ? just checking. looks like a keeper.
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applecrisp1
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Post by applecrisp1 on Nov 3, 2016 20:03:13 GMT -5
Always a fun thread -- sallyt thanks for starting, and to all that posted! Here are a few off the top of my head: very good Spanish Chicken & Rice/budgetbytes.com, easy, one pot meal, cooked onions bit longer might have been dice, I think chicken would be a good add too. www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/Grilled Veggies Pasta Salad/laurainthekitchen, made a few small changes, nothing real different but good! www.laurainthekitchen.com/recipes/grilled-veggie-pasta-salad/ Roasted Arctic Chair & Asparagus with Pistachio Gremolata, Sheet Pan Suppers cookbook, made changes based on what I had/liked, so didn't really follow that closely. excellent French Apple Cake, once upon a chef/tried after reading sallyt's' review on this board -- thanks, so good! www.onceuponachef.com/2011/09/french-apple-cake.htmlt&t Garbanzo Bean Tuna and Onion Salad with Creamy Lemon Dressing/Bon Appetit --Karenw on CLBB, said a favorite of hers, great and so easy, thx! www.epicurious.com/recipes/food/views/garbanzo-bean-tuna-and-onion-salad-with-creamy-lemon-dressing-101961Hearty Black Bean Quesadillas (budgetbytes.com) -- tanks to alicerh mentioning it on CLBB, it is an all time favorite, best fresh but super convenient to have in the freezer! www.budgetbytes.com/2012/02/hearty-black-bean-quesadillas/ |
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charley
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Post by charley on Nov 3, 2016 20:17:05 GMT -5
Charlie: the half and half -- is that @ sign just a typo or is it supposed to be a 1 ? just checking. looks like a keeper. Sorry, that's how I denote "about", so that would read ... about 1/4 cup. I typically don't measure, just eyeball. |
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Post by Catbatty on Nov 3, 2016 21:37:55 GMT -5
Thanks!!
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