Monday, May 7, 2018

Fall Cleaning

I have a stack of probably 200 recipes that is floating around our kitchen (not really, but the stack keeps migrating from one place to another). It's a mix of things I intend to make, things I aspire to make, things we've made a million times, and things we made once but didn't really like. I'm cleaning it up! (This morning we tried to find the recipe for buttermilk waffles there, and it was a delay to breakfast we just didn't need.) So.

Recipes in our regular rotation:

Roasted Chicken Thighs with Winter Squash: Melissa Clark is my go-to, and this recipe is a perfect example of why - it hits every flavor note for me.

Warm Kale, Coconut, and Tomato Salad: I could eat this forever, loads of umami

Joan's on Third's Curried Chickpeas: great thing to make on the weekends to throw into salads during the week

Things we tried:

Indian Roasted Broccoli and Sri Lankan Dal: both were incredibly rich, but good

Eggs in Spicy Tomato Sauce: I loved this; Victor felt the cardamom pods were too much

Masoor Dal: very meh

Sunday, July 9, 2017

A Few Spring/Early Summer Recipes; A Menu for Summer Entertaining

Warm Kale, Coconut, and Tomato Salad: requires heating up the oven, but I suspect could also be done well in a grill basket. And it's sooo worth it.

Jamie Oliver's "Eggplant Parmesan": better not to think of it as Eggplant Parm, because it's not really very like it, but it's delicious.

Tender and Easy Buttermilk Waffles: true to their name, and they freeze and reheat (in a toaster oven) very very well.

ALSO: we had folks over for a grown-up dinner party and had this as the menu:

  • Chicken Shawarma
  • oven-roasted cubed eggplant (I didn't pre-treat with salt/drain and it was totally fine)
  • pitas
  • hummus
  • feta
  • chopped tomatoes and cucumbers (I used a "burpless" variety)
  • olives
Just served all of the above separately and let people assemble their own. We had drinks and for dessert ice cream. I didn't come up with a good appetizer-type thing, but it worked out anyway.

Saturday, February 18, 2017

some recipes to remember

Roasted Cabbage with Mustard Vinaigrette (so good, and also convinced me that I should roast cabbage more often)
Roasted Carrot and Red Lentil Ragout (we've been roasting a lot of veggies on the weekend for eating during the week, which makes this into a super-fast pre-prepped weeknight dinner. also it will make your house smell amazing.)
Seitan Porcini Stew (delicious, you won't miss the beef)
Marinated Tempeh (ended up tasting oddly cheesy when added to a salad, but in a way I enjoyed)
Pasta with Tomatoes, Corn, Squash, and Ricotta (yep, this is a summer recipe - it's been a long time since I've posted here)
Yotam Ottolenghi's Legume (Noodle) Soup (amazing, but best eaten the first or second day)
Balsamic Grilled Potatoes (another summer recipe, this was basic but is a technique I want to remember)
Farro Salad with Cranberries (a delicious and healthy make-ahead lunch)
Squash and Chickpea Salad with Tahini (both great on its own and mixed into a bunch of greens)
Paloma (for summer parties)
Pan-fried Chicken with Asparagus and Lemon (and Potatoes) (simple, and springy - will probably make this again soon)

Saturday, July 2, 2016

early summer misc recipes

Initially didn't think this was very flavorful, but apparently it just needed an extra day for the flavors to meld - it was a fantastic lunch: Farro Salad

This was delicious, and the potatoes were basically bliss itself: pan-fried lemon chicken with asparagus and skillet potatoes

Although it was (very) tasty, this butter chicken was kind of a pain to make, and super duper rich.

This spring-time carbonara was kind of meh (and also Victor thought it had too much egg).

We made this soup back when it was actually appropriate, seasonally speaking, but I don't think I noted it at the time: white bean and kale soup.

Sunday, June 12, 2016

some late spring recipes and miscellany

Loving this chickpea salad right now. (Note: I always end up cooking the onions for closer to 15 minutes than 8.)

Liked - but did not love - this farro salad.

Attempted this approach to having pre-prepared shredded beef on hand, with only moderate success (there may have been a truly disgusting attempt at making beef-barley soup in the pressure cooker).

Trying to take more of a 'make-ahead' approach in general, I made carrot-coconut soup, which we both liked a lot.

I currently have a big batch of farro cooling, as suggested in this post.

Wednesday, June 17, 2015

unbelievable rice pudding

It doesn't seem possible that this is enough rice - but it is! <-- almond="" also="" and="" br="" coconut="" full-fat="" great="" in="" light="" milk="" of="" place="" whole="" with="">

Tuesday, April 21, 2015

healthy loaded baked potato soup - ymmv

I *loved* this soup, but Victor wasn't so positive - I ended up eating it all myself. Which was a huge win for me.