Tuesday, April 30, 2013

Asian Chicken and Cabbage Salad

Bon Appetit, May 2013, pg 31.  Also on epicurious:


This was delicious.  We used a whole small head of cabbage, and maybe 1/8 cup peanut oil (plus a drizzle of peanut oil).  Maybe 1/3 cup lime juice plus extra ginger.  Singapore rub on the grill pan chicken.  Spinach, carrots, scallions. cilantro.

Make more next time.  And don't let Rachel stir the bowl.  Disaster-o-rama!

Friday, April 26, 2013

Sweet Potato Chorizo Tacos

The standard not-fasty tacos.  They were especially delicious this time.

Thursday, April 25, 2013

Kale and Cannellini Beans

The usual deliciousness of kale and cannellini beans.  Deborah madison, pg 381.  Yum.

Friday, April 19, 2013

Fish Tacos

Yum.  Followed the recipe in this blog.  We added 1/4-1/3 cup water to the sauce and it was a pretty good consistency.  We doubled the fish rub that the recipe called for since we used the full 2.5 lb fish.  Used cod this time instead of tilapia, which was still quite good.

Thursday, April 18, 2013


Mosewood low-fat, pg 105.  Pretty standard delicious.  We more or less doubled it.  And it made a whole bunch, not surprisingly, so we had to use the big all-clad pot.  Made some corn bread to go with it.  Yum.

Sunday, April 14, 2013

Salmon Fish Cakes

Jamie Oliver, pg 280.  These were good, although the consistency was too much potato.  We did make the tomato/basil/chile sauce, which was quite god.

Tuesday, April 9, 2013


Standard beef chili.  Peppers, shrooms, beans, that sort of thing.

Sunday, April 7, 2013

Spaghetti Squash Pasta

Using a bag of our marinara, with some spaghetti squash, italian sausage, veggies, caesar salad.  You know, the good stuff.  It'll be delicious.  Really.

Friday, April 5, 2013

Carne Tacos

Alana and co. got the carne from the carniceria.  Fired up the grill.  Made some tasty guac.  Rock it.

Tuesday, April 2, 2013

Pumpkin Polenta with Spinach and White Beans

Rachel Ray, recipe #211.  Made it differently than last time, in that we followed the directions instead of making it more like kale and cannellini (bigger onions, no wine).  The onions were a bit undercooked.  It's definitely better to make the onion smaller and add some wine after the onions are ready.

One day we'll find quick-cooking polenta.  Mark my words.