April 2017 Hits & Misses (941 views)
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Post by erin elizabeth on May 1, 2017 11:40:12 GMT -5
I feel really off my game, but my tally isn't so bad and no clunkers. Make Again 4/29 Beef Tamale Pie (Best Make Ahead) M&D loved this and requested recipe. Cornbread topper baked up beautifully. Used pork instead of beef. 2 days in fridge before baking. 4/29 Vegetarian Tamale Pie (Best Make Ahead) Tasty. Left out chipotle for Mary. 2 days in fridge before baking. 4/18 Gluten-Free Chocolate Tea Cake (BA 11/15) Very good. Was a bit crumbly when cut, esp. the top part of the loaf. I would put this in the Excellent category, but the last two slices totally crumbled And someone commented about this, too. Refrigerate? Took 65 minutes. Loved salt/almonds/chocolate together. 4/15 King Arthur Cake Pan Cake Good. Better than old cake pan cake?? Used coffee. 4/15 Portobello “Philly Cheese Steak” Sandwich (EW 4/11) Chop veggies instead of slices. Good 4/29 Blackberry Walnut Buckles (Best Make Ahead) Made with 12ozs berries. Liked balance with cake. Loved toasted walnut flavor (toasted all). 2 days in fridge before baking. 4/20 Butterscotch Meringue Pie with Pecan Crust (SL 11/14) Very tasty, but needs longer than 6 hours to set. Made in 10-inch. Crust stuck. 4/16 Cream Puffs with Lemon-Cream Filling (BA 4/10) Good flavor counterpoints—tart lemon and sweet white chocolate. Very light dessert. 4/3 General Tso’s Chickpeas (wellplated.com/applecrisp) Good flavor—try with broth instead of water. More than ½ tbsp sriracha for heat for half recipe. 4/24 with broth and 1tbsp hoisin 1tbsp oyster 1 tbsp sambal = into recipe box!
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Post by Catbatty on May 1, 2017 12:55:37 GMT -5
Oh my gosh, Erin! There isn't one thing on your list that I wouldn't LOVE to have in front of me RIGHT NOW!!! Ohhhhhhhhhhhhh!!! Thank you so much! xxxxxxoooooo
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applecrisp1
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Post by applecrisp1 on May 1, 2017 16:13:04 GMT -5
erin -- Thx for starting. I'm with catbatty, great list!
Off the top of my head, here's a few. I'll leave out the overcooked chicken, the pasta with jarred sauce ....
Good Chickpea Vegetable Bowl with Peanut Dressing/food52/Leanne Brown -- a different flavor combo for me (chickpeas/PB,lime, sriracha..)
Simple Mushroom Broccoli Stir Fry Noodles/budgetbytes -- a bit dry perhaps from the sub of red pepper instead of mushrooms, the brown rice noodles I used stuck/got bit gloppy, but a good recipe to use up those frozen broccoli florets before it turns to a brick.
Blender Banana Bread (mindovermunch YT) -- I think I baked a bit too long, uses just baking soda, cinnamon, eggs, maple syrup, oats.
Excellent Tex Mex Chicken with Chiles and Cheese (thanks to sallyt/FineCooking), upped chili powder from sallyt's suggestions. Really good!
T&T Mediterranean Farro Salad with Spiced Chickpeas (budgetbytes.com) -- LOVE this! Great to add chicken in too.
Cabbage ans Corn Slaw with CIlantro and Orange Dressing (BonAppetit)
Fried Rice with leftover slaw
Summer Tomato Pasta (elisabeth13/CLBB)
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peachesncream
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Post by peachesncream on May 1, 2017 16:40:11 GMT -5
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Post by karenw on May 1, 2017 19:05:11 GMT -5
I have not been keeping track of recipes again, but do recall a few from this past month: Lentil Meatballs-Naturally Ella. Had these tonight and they were good but need some tweaking IMHO. They baked up beautifully but do not warm in the sauce. Some fell apart in the sauce so I took them out of the sauce and just served them on top of pasta and sauce. I think they needed a bit more S & P, herbs, and maybe a bit of Parm. or Pecorino into the lentil mixture would push these over the top for me.I will try again. I am on a quest to find a good vegetarian meatball. ANYONE? ? Hominy, Black Bean, and Tomatillo Stew- older Cooking Light recipe and a surprise hit. Far more than I expected. My only change was to simmer the stew with a half of a chicken breast and a leg quarter that I had defrosted, then shred the meat back into the stew. This would be excellent with or without the chicken. Bean and Bacon Soup-Skinnytaste-excellent but as usual I made some modifications. I made it in my instant pot and I love how creamy the beans become in it. Red Beans and Rice-Rancho Gordo website-also made these in my instant pot and decided to make it more of a soup than a bean dish over rice since I love soups so much. Made a few changes based on my personal tastes but good base. Lemony Chicken Soup with Quinoa-Cooking Light. Turned out excellent but I amped up the lemon a bit. Added some juice along with the zest. Instead of sugar snap peas, I used frozen peas and fresh spinach. Also added carrots. Tomato Vegetable Casserole-Giada DeLaurentiis-this one is a tried and true for me. Unfortunately, I bought a true sweet potato instead of a yam this time and I prefer the latter but it was still good. Chicken Enchiladas Verde-Cook's Illustrated-good solid chicken enchilada recipe. Ugly but Good Cookies-internet somewhere but can't find now. A nut filled meringue like Italian cookie made for Passover. Good but I overbaked by a few minutes. Used hazelnuts, almonds, and chopped chocolate. Cinnamon Crumb Coffeecake-fabulous but again lost the source (internet blog). Sorry!! Passover recipe reviews:Chicken stuffed with leeks and mushrooms in pan sauce-Cook's I.-solid dish Cauliflower Kugel-good but may search for better next year Spinach Matzo pie aka matzo spanokapita-tried and true Matzo Lasagna-excellent. used zucchini and red bell peppers Chewy chocolate meringues-excellent Mock chopped liver-tried and true. My aunt's recipe with a lentil base 2 different kinds of haroseth-traditional and Persian with dates and banana-both very good Well for not keeping track, I remembered quite a few. Now I just have to go back and find the sources. Karen
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sugarbetty
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Post by sugarbetty on May 2, 2017 4:39:47 GMT -5
Hominy, Black Bean, and Tomatillo Stew- older Cooking Light recipe and a surprise hit. Far more than I expected. My only change was to simmer the stew with a half of a chicken breast and a leg quarter that I had defrosted, then shred the meat back into the stew. This would be excellent with or without the chicken. Karen
Is this stew the one with kale on the website? It looks really good!
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Post by erin elizabeth on May 2, 2017 9:14:41 GMT -5
Karen, this lentil meatball recipe from the NYT caught my eye. They served drizzled with a pesto (something different from regular--arugula? spinach?). It is a tentative lunch for this month. If I make them I will report back.
Veggie Balls (NYT The Meatball Shop) 2doz 1.5 in 2 cups lentils ¼ cup plus 2 tablespoons olive oil 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 garlic clove, minced 1 tablespoon chopped fresh thyme 2 teaspoons salt 3 tablespoons tomato paste 8 ounces button mushrooms, wiped clean and sliced 3 large eggs ½ cup grated rennet-free Parmesan cheese ½ cup bread crumbs ½ cup chopped fresh parsley ¼ cup finely chopped walnuts Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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Post by karenw on May 2, 2017 19:05:45 GMT -5
Sugar betty-Yes that is the recipe....the one with the kale. I used some dino kale. I highly recommend the recipe.
Erin elizabeth-That was one of the veggie meatball recipes I was looking at last week when I was choosing which to make. The main reasons that I went with the recipe from Naturally Ella was because the meatball shop recipe made so much and looked a bit more challenging to downsize with 3 eggs and 8 oz. mushrooms (but do-able I am sure). Also I had everything on hand already for Naturally ella recipe and did not want to run out for the mushrooms. I know some reviewers supposedly subbed dried porcini for the fresh mushrooms which I may consider trying if I play with that recipe. I did notice that the meatball shop recipe has cheese and fewer nuts vs. Naturally ella which has more nuts and no cheese. After having more for dinner tonight, I think the recipe that I made has real potential (they are tastier tonight) but if/when I try them again, I may swap some cheese in for some of the nuts. If you do try the Meatball shop recipe, please report back. Meanwhile I found a few more that have intrigued me, one with white beans, eggplant, and cheese and a zucchini meatball from skinnytaste's blog.
Karen
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pesarita
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Post by pesarita on May 4, 2017 9:01:52 GMT -5
I've made the zucchini ones from Skinnytaste; is is a good basic meatball and I usually have everything I need to make them in the house ( except for the zuchini!). They also hold together pretty well and I've frozen them to use later.
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Varaile
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Post by Varaile on May 13, 2017 7:59:07 GMT -5
I've been fuggly busy between work and yoga classes and just now catching up on the little odds and ends. April was pretty good recipe wise; I actually baked a couple items, which is unusual for me. I've been holding a fair number of meetings and I'm so tired of donuts and store-bought cookies. Would make again: Sloe Cooked Pea Soup (America's Test Kitchen, Slow Cooker Revolution) Broccoli Cheddar Rice Cakes (Ckng Lght, Apr 2017) Moroccan Chicken Stew (ATK, Slow Cooker Revolution) Slow Cooked Baked Ziti (ATK, Slow Cooker Revolution) Shrimp Paella (Ckng Lght, May 2015) Pan Roasted Pork Chops and Cabbage (Ckgn Lght, March 2017) Tangy Mustard Coleslaw (Ckng Lght, June 2008) Husband admitted he thought this was better than the brats... Creamy Corn and Shrimp Chowder (ATK, Slow Cooker Revolution) keep this one in mind for corn season!Vegetarian Paella (Whole Foods Co-op flyer) Raspberry Cream Scones (Whole Foods Co-op Flyer) Mmm, not bad, but not a favorite: Mexican Squash Soup Food Lab Ckbk flavors weren't quite what I thought they'd be, didn't grab my fancy Banana Chocolate Chip Brunch Cake (Ckgh Lght May 2005) a bit dense, I'd totally do the ganache frosting on a difference banana cake recipe Full reviews, links, and commentary can be found here: Scifi with a Dash of Paprika No adds, no videos.
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