Thursday, October 31, 2013

Lentil Sweet Potato Stew

We made this in December of last year also. Again, doubled the recipe and made it in the crock-pot for after trick or treating with two 2 year olds (Juju-giraffe and Amelia-lion) and a one year old (Felix-lion). Fun night and yummy soup. Those of us who aren't vegan topped it with some sour cream and that was pretty tasty.

Tuesday, October 29, 2013

Cremini Mushroom Pasta with wilted Arugula and (No) Goat Cheese

This pasta is a sad story. But still ended up tasting good. Followed the recipe linked below, but added shallots while cooking the mushrooms and spinach with the arugula. This was all looking and smelling sooooooo delicious. Then I got the goat cheese out and realized it was super fuzzy. Thinking I could just remove the fuzzy end, I opened the package further to find a big green moldy spot. So, thinking quickly, I just added a jar of Newman's pasta sauce left over from camping this summer (ok, but a little sweet).

Saturday, October 26, 2013

Pumpking Acorn Squash Soup

Baked the squash cut side down like normal.  A little heavy on the thyme (used 1+ tsp dried).  Could have used a bit more flavor or something.  Gorgonzola was delicious.

Friday, October 25, 2013

Fish Tacos

Made fish tacos tonight.  Had about 2 lb Tilapia.  Doubled the spices.  Added maybe 1/6 cup water to the mix.  Yum.

Thursday, October 24, 2013

Salmon Burgers

Had salmon burgers tonight, with baked acorn squash and (gasp!) a simple salad.  Pretty tasty.  Way overcooked the acorn squash seeds though.

Sunday, October 20, 2013


Colorado Cache, pg 158.  Basically followed the recipe:

- Quick-boiled the black beans instead of soaking overnight
- Used about 2 lbs sausage (mix of smoked sausage and mild brats) and no salt pork.

Of course, had the rice with it (pg 218).  We also made the spicy red onion habanero salsa from Moosewood (pg 359).

We haven't eaten it yet, but it sure smells delicious!

Friday, October 18, 2013

Shredded Chicken and Green Chile Tacos

Sliced a small onion and a few small poblanos and put them in the bottom of the crock pot. Placed 2 large half-chicken breasts (a little over a pound total) on top of that. Poured a jar of medium 505 green chile sauce over the chicken and added just a little water around the edges. Cooked on high for a few hours, then switched to low for the last couple. Shredded chicken, which was amazingly easy and put back in the sauce. This was so simple and easy it should have been a crime. Haven't eaten yet but Nacho enjoyed his little chicken bit.

Tuesday, October 15, 2013

Good Old Chili Con Carne

Jamie oliver party this week.  This is on pg 172.  Browned the beef first, then sauteed the veggies.  Did yoghurt and cilantro again.  And regular corn bread.  Yum.

Sunday, October 13, 2013

Tomato Soup

Jamie Oliver, pg 133.  Pretty much followed the recipe, except we put in just a smidge too much broth.  Served with grilled cheese and yum.

Friday, October 11, 2013

Carne Asada Tacos

For just the two of us.  But still yummy.

Sunday, October 6, 2013

French Toast

Big day today.  Made challah french toast this morning for breakfast.  Using the standard Joy recipe.  Plus sprinkling a bit of cinnamon.

The Proper Sunday Feast Redux

Ah, the Jamie Oliver proper Sunday Feast.  Went with the roast chicken one (pg 196) this time.  Used a 4 1/2 lb chicken from sprouts and just rosemary for herbs (with an H, mind you).  Basted around 40 minutes in, then somehow shut the oven off for 20 or so minutes before realizing what happened.  So all told, the chicken was in for probably 1:45 or so.  Probably would have needed less time had we left the oven on.  And, we didn't take the bird out a half hour before starting (go donkies!) so that could have contributed too.  But, it was really juicy and delicious chicken.

Did the roasted potatoes, carrots and parsley root (wtf, right?  no parsnips at sprouts).  We didn't have garlic though.  Still turned out pretty well.  Some of the veggies got a bit cooked though.

This time, we did make the consistently good gravy (pg 205).  And it was quite delicious, although we deviated from the recipe a bit.  Mashed the veg, poured in 3/4 c wine (or so), boiled a bit, added most of a quart of stock, boiled/simmered for a while.  Then added some corn starch to thicken a smidge.  There wasn't really much fat to skim off the veg so I didn't really bother with this step.

And finally, in case that wasn't enough to make (all before Julia's bedtime!), we did Yorkshire puddings again.  They turned out only ok.  We used the top oven, which might not have been good.  And I accidentally opened the door a couple times (tisk).  And they were a bit overcooked.  But, the ones that weren't too cooked and puffed up (all 6 of them) were pretty good.

And now, sitting on the couch with a glass of wine relaxing a bit before carving the rest of the bird and getting stuff together for stock.  Which will happen in a couple days.

Saturday, October 5, 2013

Kale Tortellini Cannellini and Sausage Soup

We used squash ravioli this time instead of the tortellini, just for the fun of it.  Turkey kielbasa.  Quite a bit of kale.  Turned out pretty well.  Served it with Manchego cheesy bread, which was tasty.

Also, the hunger games is a way intense movie.


2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
1 cup grated Asiago cheese* or Parmesan cheese to top


Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes.

Add broth and bring to boil. Stir in kale and cannellini.

Reduce heat to low and simmer until kale is wilted, about 4 minutes.

Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes (or according to package).

Ladle soup into bowls. Serve, passing cheese separately.

Friday, October 4, 2013

Chicken, Apple, Goat Cheese Tacos

Went with a twist for taco friday this time.  They were nothing like a good-old-fashioned taco, but they were quite good anyway.  We used two packages of chicken breast and one poblano plus some hatch.  More or less followed the recipe.  Just crumbled the goat cheese on top as part of the taco.

Thursday, October 3, 2013

Marczyk's Pizza

Got a pizza kit from Marczyk's tonight.  Was going for fun and easy.  It was both.  And pretty tasty.  Got the pepperoni mushroom variety.  Way over floured, but otherwise spot-on.

Tuesday, October 1, 2013

Meatballs and Pasta

Jamie Oliver, pg 151.  The meatballs were real tasty.  We used half pork and beef like Jamie says he does, which worked out.  We also used linguini.


1. Not saucy enough.  It calls for 2 cans diced tomatoes.  Next time, use 1 or 2 cans of diced tomatoes plus a can of tomato sauce.

2. Too many onions in the sauce.  Maybe would have been less of an issue if it was saucier. 

3. I thought there was too much balsamic vinegar.  2 T.  Maybe just 1 T next time.