Monday, July 29, 2013

Julienned Zucchini "Spaghetti" with Sausage, Tomato, and Basil Sauce

Pretty much followed the recipe again.  We used fresh tomatoes, so adding the water was unnecessary.  We also more or less doubled the recipe.  And used fresh herbs.  Didn't do the garlic oil fancy pants.  Added some mushrooms this time for the fun of it.  We haven't eaten yet (thanks Julia) but it will be delicious once we do.

Sunday, July 28, 2013

Kale Frittata

The standard kale frittata with sun-dried tomatoes.  Julia seemed to like it.  Salad and good sourdough bread.

Friday, July 26, 2013

Chicken Fajita Tacos with Fancy Guac

The post pretty much sums it up.  The Do-sters made their fancy guacamole.  We made the fajita rub from the grill book, and grill-panned that with some sauteed peppers and onions, plus some frijoles negros refritos.  It hit the spot big-time.

Tuesday, July 23, 2013

Chimichurri Kebabs

Used the three-herb chimichurri recipe from the grill book (pg 457).  Sirloin, mutnoons, peppers, onions, cherry tomatoes.  Served with a salad and bread.  Yum.

Monday, July 22, 2013

Pesto Pasta

Yum pesto pasta.  This one had a bit more garlicy kick to it, which was delicious but Julia didn't like it as much.  Grilled veggies.  Yum-o.

Sunday, July 21, 2013

Green Lentils and Spinach with hard-boiled Eggs

Deborah, pg 302.  Yum.  Caramelized onions in butter, lentils, spinach, hard-boiled eggs.  What's not to like?

Friday, July 19, 2013

Warm Chorizo Spinach Salad

We've made this before, but it must not have made it in here.  Thank you Mr. Rick Bayless.

Serves 4 (he says):

8 ounces (1 packed cup) fresh Mexican chorizo, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat.  Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.   Create the dressing, finish the salad.   To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve. 

This time we made it with 4 chorizo links, a big red onion, doubled the vinegar, 1 tbs sugar, smidge oil.

Thursday, July 18, 2013

Big Salad

That's what my notes say we had last night.  Probably pretty good one too.

Tuesday, July 16, 2013

Curried Chicken Salad

I think this is the right one.  It's from a south beach cookbook, but we won't hold that against it.

1.5 c yoghurt
1 T curry powder
1/2 t ground ginger
1.5 lb chicken breast, cooked and cut into 1/2 inch cubes
3 celery stalks, diced
1/2 small red onion, diced
1/4 c chopped fresh cilantro

Whist together yoghurt, curry powder, ginger in large bowl.  Stir in chicken, celery, onion, and cilantro.  Season with salt and pepper.  Serve at room temp or refrigerate for an hour.

4 servings.

Monday, July 15, 2013

Turkey-Spinach not-Sliders

Again from Bon Appetit, July 2013, pg 38.

More or less followed the recipe.  Scallions, spinach, garlic, etc.  Did burgers on the grill.  They were gigantic patties (I used a lot of spinach), so 4 burgers would have been better than 3.

Sunday, July 14, 2013

Sambal Chicken not-skewers

Bon appetit, July 2013, pg 69.  Also epicurious.

These were supposed to be skewers, but we baked them instead.  And we used chili garlic paste instead of sambal oelek.  It had a good heat but wasn't super spicy.  Served with a salad.  This was a long time ago so I don't remember much else.  But it was pretty tasty.

Friday, July 12, 2013

Carne Asada Tacos

Mmm tacos.  Got the carne from the carniceria, guacamole from Steven and Laura.  Delicious tortillas and salsas.  Mmm tequila.

Thursday, July 11, 2013

Salad with Fava Beans and Smoked Salmon

Followed the Fava Bean Ragout recipe in Chez Panisse Vegetables (pg 142).  Used those to top a big salad along with smoked salmon.

Tuesday, July 2, 2013

More Salads

Don't remember what we put on these salads anymore.  Whatever rando veg we had.  Pepitas.  Hard-boiled eggs.  Ate them Tues and Weds this week, then off we went to Hotchkiss/Telluride.

Monday, July 1, 2013

Salmon Burgers

Salmon burgers with grilled veggies. Asparagus, sweet potatoes, zucchini, peppers.  That might have been all.  Tasty.