Friday, December 19, 2014


Pizza Friday!  Jalapeno, pineapple and pepperoni.  Yum.

Wednesday, December 17, 2014

Crab Cakes

Happy birthday to you, happy birthday to you, happy biiiirrrthday to you!

Picked up some crab cakes from whole foods.  Pan fried them a few minutes on each side, then served with sriracha mayo.  Yum.

Tuesday, December 16, 2014

Roasted Veggie Enchiladas

We maybe sorta kinda followed this recipe:

Roasted some squash, red pepper, mushrooms, maybe sweet potatoes.  Added beans.  Mixed with some of the Frontera enchilada sauce, wrapped in flour tortillas, topped with queso, baked a while.  Yum.

Monday, December 15, 2014

Chicken Noodle Soup

Had some chicken stock simmering on the stove all day.  Used egg noodles.  Rotisserie chicken.  Carrots, celery, you know.

Tuesday, December 9, 2014

Delicata Squash Boats with Cauliflower Bechamel

Pretty much followed the recipe exactly.  Served this with some italian-beef-style beef that we had in the fridge, but could have stood on its own.

Delicata Squash Boats:


2 delicata squash, halved and seeded
Salt and freshly ground black pepper to taste
1 shallot, peeled and minced ½ red bell pepper, seeded and diced
small 6 cups chopped spinach 2 cloves garlic, peeled and minced
1 tablespoon minced sage
2 cups cooked cannellini beans, or one 15-ounce can, drained and rinsed
¾ cup whole-grain breadcrumbs
3 tablespoons nutritional yeast, optional
3 tablespoons pine nuts, toasted
Zest of 1 lemon


Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Season the cut sides of the squash with salt and pepper. Place the halves on the prepared baking sheet, cut sides down. Bake until the squash is tender, about 45 minutes.

Place the shallot and red pepper in a large saucepan and sauté over medium heat for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the spinach, garlic, and sage and cook until the spinach is wilted, about 4 to 5 minutes. Add the beans and season with salt and pepper. Cook for another 2 to 3 minutes.Remove from the heat. Add the bread crumbs, nutritional yeast (if using), pine nuts, and lemon zest. Mix well.

Divide the bean mixture between the baked squash halves. Place the stuffed squash halves in a baking dish and cover with aluminum foil. Bake 15 to 20 minutes, or until heated through.

Cauliflower Bechamel:

1 large head cauliflower, cut into florets (about 3 cups)
Unsweetened plain almond milk, as needed
1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons minced thyme
¼ cup finely chopped basil
¼ cup nutritional yeast, optional
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste


Add the cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes.

Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.

Add almond milk, if needed, to achieve a creamy consistency. Set the puree aside while you prepare the rest of the ingredients.

Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.

Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.

Sunday, December 7, 2014

Stir Fry

Bok choy, broccoli, red pepper, mushrooms, carrots.  Made up a peanut sauce (probably pb, soy sauce, etc.).  Cooked angel hair pasta and mixed it in.  Turned out pretty well.

Monday, December 1, 2014

Glorious Macaroni and Cheese

Pg 176.  Pretty much the standard way we make it.  Broccoli, cauliflower.

Sunday, November 30, 2014

Turkey Enchiladas

This is about all the turkey we can handle...  Made some enchiladas out of the rest of the leftover turkey.  Probably added beans and peppers or something like that.  Frontera enchilada sauce.

Pretty good, but it is turkey...

Saturday, November 29, 2014

Salmon and Roast Potatoes

We got a bag of tasty-looking fingerling potatoes from the CSA.  Roasted them at 425 for 30 minutes with oil, salt, pepper and herbes de provence.  They were pretty tasty.  Baked some salmon fillets to go with them. Salt, pepper, oil, thin lemon slices.  Nice salad.  Go us.

Turkey Tortas

These are really quite delicious.


Thinly sliced red onion
White wine vinegar
Fresh lime juice
Sour cream
1 Kaiser roll, toasted
Sliced turkey
Sliced avocado
Shredded lettuce
Hot sauce
Cilantro sprigs
Crumbled Cotija cheese

Soak onion in vinegar 1 hour, then drain. Mix lime juice into some sour cream. Build a sandwich with Kaiser roll, lime sour cream, turkey, avocado, lettuce, hot sauce, cilantro, cheese, and pickled onion.

Thursday, November 27, 2014


Pumpkin Cheesecake.  
Of course.  Yum.

Spinach Salad

Roast Sweet Potatoes with Lime

Roast Brussels sprouts
Made this one up.  Halved brussels sprouts and roasted them for a while.  Roughly chop cashews and scallions (?) and add half-way through baking.

Wednesday, November 26, 2014

Fasty Tacos

Yum.  Need I say more?  No, I need not.

Sunday, November 23, 2014


Moosewood pg. 27.  Kind of made 1.5 times the amount.  Beets, potatoes, celery, a good amount of cabbage, no dill (sad).  Used most of a can of crushed tomatoes.  Was a bit thicker than last time (when? 2 years ago???) but hard to say.  Pretty tasty.  Served with black bread, which was yummy.

Friday, November 21, 2014

Pepperoni Jalapeno Pizza

Pizza night!  Went with the classic pepperoni jalapeno.  Yum.

Wednesday, November 19, 2014

Wildtree Pasta Redux

We had leftover wildtree chicken pasta, so we sauteed some extra veg.  Mushrooms, kale, spinach, peppers, something like that.

Sunday, November 16, 2014

Sushi Partay

Ah Fasty and her sushi party plans.

Friday, November 14, 2014

Shredded Chicken and Green Chili Tacos

Standard crock pot chicken tacos.  Tasty.  I added the poblanos at the beginning, but they were small ones so the skins were not an issue.

Wednesday, November 12, 2014


Good day for minestrone.  Especially when it's all polar vortex-y.  Brrr.  Yum.  Same recipe as we did last time.

Saturday, November 8, 2014

Greek Meatballs

To go with our green tomato sauce.  The meatballs were delicious this time.

Green Tomato Sauce

8 pounds of fresh tomatoes, cored and quartered or loosely chopped
1 onion, roughly chopped
5 to 7 garlic cloves, peeled and split
1/2 cup extra virgin olive oil, or enough to coat ingredients
Salt and pepper to taste
Red pepper flakes to taste
10 to 12 basil leaves, chopped (reserve to add after cooking)

Pre-heat oven to 450 degrees F.
In heavy Dutch oven, place tomatoes, onion and garlic. Add olive oil and stir. Season with salt, pepper and red pepper flakes to taste.
Place in oven and roast for 45 minutes to 1 1/2 hours (check and stir when you begin to smell the sauce, then keep roasting until you like the look and feel).
When sauce reaches desired consistency, remove from oven. Lightly mash tomato mixture with heavy spoon or potato masher, then add basil and stir.
Serve over pasta, to top fish or chicken, or as side dish. Sauce flavor deepens deliciously over 1 to 3 days while refrigerated. Can also be frozen.


We needed to add some sugar the first time we made it (used pretty much all green tomatoes).  The next time we made it we used almost all red tomatoes and did not add sugar.

Sunday, November 2, 2014

Central Texas Slaw

We double it or so, like we normally do.  But used the single amount of sugar and olive oil which was good.  This was tasty.

Whisk together
1/4 cup white vinegar,
1/4 cup extra virgin olive oil,
2 Tbsp. sugar,
3 to 4 Tbsp. fresh lime juice,
1 1/2 tsp. kosher salt,
1/2 tsp. ground coriander,
1/4 tsp. ground cumin,
1/4 tsp. ground red pepper,
1/4 tsp. freshly ground black pepper
in a large bowl.

2 cups thinly sliced red cabbage;
2 cups thinly sliced white cabbage;
1/2 cup shredded carrot;
1 medium jalapeño pepper (with seeds), thinly sliced;
1/2 red bell pepper, thinly sliced;
and 1/2 yellow bell pepper, thinly sliced.

Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in 1/2 cup chopped fresh cilantro just before serving.

Saturday, November 1, 2014

Turkey Chipotle Chili

This time we are going to use 2 20 oz packages ground turkey.  2 cans cannellini, one can black.  Tomatillos, chipotle in adobo, the works.  Turned out spicy this time.

Tuesday, October 28, 2014

Crock Pot Steel Cut Oats

or, if you don't want to scroll so stinkin' far:

We doubled it and used almond milk.  Right around 7 hours worked out well.

For a double batch:
4 apples
3c milk
3c water
2c oats
4T brown sugar
2-3 T butter
1 t cinnamon
2 T ground flax seed
1/2 t salt

Kale Mushroom Egg Bake

Used less cheese than they said, and we still maybe had too much.  Turned out well though.

Sunday, October 26, 2014

Chicken Burgers

This was our summer swan song.  Grilled some wildtree chicken burgers with other assorted veg.  Pretty tasty.


Yum.  This was super easy, and it turned out deliciously.  We added a Parmesan cheese rind to the pot.  Didn't use nutritional yeast.  Cooked the pasta separately.  And used spinach instead of kale.


1 large Onion, peeled and chopped
2 large Carrots (or about 12 Baby Carrots), sliced like nickels
2 Celery Stalks, washed and chopped with leaves
4-5 Cloves Garlic, peeled and minced
8 cups (or 64-ish ozs) Vegetable Stock
2 tablespoons Nutritional Yeast (optional, but I've recently been cooking with it!)
2 cans (15.5 ozs) Diced Tomatoes
1 tablespoon Greek Spices (Oops. No Oregano. But my #FoodiePenPals box had a tin of Greek Spices!)
2-3 medium New Potatoes (red skin), scrubbed and diced
4-5 handfuls Chopped Kale (little to no ribs - I buy a big bag to last a week)
1-2 cups of Multigrain Pasta
1 can (15.5 oz) Cannellini Beans, drained and rinsed
S&P (salt and pepper - to taste) and Red Pepper Flakes

- Saute the onion, carrots and celery with 1 tablespoon of Olive Oil or Coconut Oil or try a Water Saute (without any oil) in a large pot over medium heat for 10 minutes.

- Stir in garlic - don't let it burn.

- Add vegetable stock, nutritional yeast, tomatoes, spices, potatoes, kale, pasta and beans.
Simmer for 30-45 minutes.

Tuesday, October 21, 2014

Tunisian Pepper and Potato Couscous

Deborah, pg 255.  Yum.  Made extra couscous this time.

Monday, October 20, 2014

Pumpkin Potato Soup with Kale

This is a Grant Farms recipe, and in case it disappears from the intertubes it's below.  Pretty tasty soup.  Needs a little gorgonzola or something on top.  We just put all the kale in with the soup instead of adding more when reheating like they say.

2 tbs olive oil

1 medium onion, chopped

3 to 4 cloves garlic, minced

3 tbs miso paste (a flavorful soy product, can be found in Japanese and health food stores)

2 quarts water

1 lb potatoes

1 pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed

1/2 bunch kale, leaves only, washed and torn into bite-sized pieces

3 tbs minced parsley

Red wine vinegar to taste

Salt and freshly ground pepper, to taste

Hot ground pepper, to taste

Grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic. Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer. Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkininto 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup. Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table. Note: If you plan to serve the soup over several days, just add a little kale with each reheating.

Saturday, October 18, 2014

Garlicky Tacos

Yay for tacos!  Rick Bayless Garlicy greens tacos (with kale maybe?  or mustard greens or collards?) and added mushrooms.

Friday, October 17, 2014

Quinoa Slaw

Sorta mostly followed the recipe I think.  Except used way more cabbage I think.

Was pretty tasty.


Creamy Cashew Quinoa Cole Slaw
2 cups cooked red quinoa
1 avocado, diced
1/2 red onion, diced
1 red pepper, diced
2 cups organic broccoli slaw
2 cups julienned carrot
1 cup purple cabbage, shredded
3 stocks green onion, chopped
1/2 raw cashew pieces, roughly chopped/crumbled
Fresh juice from one lime

Combine all of the above in a big bowl.

Cashew-Sesame Dressing
3 tbsp cashew butter (or peanut butter, or almond butter… any natural, delicious nut butter will do!)
1 tbsp toasted sesame oil
3 tbsp tamari or soy sauce
1/8 cup rice vinegar
1/2 tbsp minced garlic
1 squeeze agave nectar or honey
1-2 big squeezes of Sriracha (optional, if you like it spicy!)
Shake it all together in a mason jar or other tightly sealed container – if the dressing seems a little too thick (depending on the consistency of your nut butter) feel free to add a couple splashes of hot water or some more rice vinegar.
Toss the slaw with your dressing and voila! It’s ready. Garnish with additional cashews, lime wedges, and/or cilantro sprigs.
If you want the flavors to really mix together, you can make ahead and leave it in the fridge for an hour or two before serving. This will keep well in a tightly sealed container for a couple days. Should make 4-6 servings, depending on if you’re eating it for a main course or a side. I like to eat a lot of it, obviously.

Tuesday, October 14, 2014

Pumpkin Polenta with Spinach and White Beans

Rachel Ray, #211.  We used quick-cooking polenta, and the texture of the polenta was not nearly as good.

Mostly followed the recipe this time.

Sunday, October 12, 2014

Beef and Ale Stew

Jamie Oliver, pg 180.  We did the hot-pot variety with sliced potatoes on top.  Turned out pretty tasty.  Just used a package of "stew beef" from the store.

Red Lentil Stew

Jamie Oliver, pg 137.  Spinach, carrots, celery, etc.  Pretty tasty easy soup.

Friday, October 10, 2014

Sausage Pizza

Pizza night!  Made it with sausage, spinach and pickled peppers.

Thursday, October 9, 2014

Good Old Chili Con Carne

Jamie Oliver, pg 172.  We did not brown the beef beforehand this time, but we did use an extra can (well, box really) of kidney beans.

This is a pretty tasty chili recipe.

Tuesday, October 7, 2014

Shrimp Fettuccine

Wildtree #7.  Was pretty good.  Next time we should drain some of the shrimp liquid and then add more seasonings.  We added spinach to the pan, because why not.

Monday, October 6, 2014

Kale Cannellini and Sausage Soup

Made this standard soup, but we didn't put tortellini in it because we way over-kale'd it.  But it was still good without it.

Friday, October 3, 2014


Oh yea, paella!  1080 recipes, pg 201.  Mostly sorta followed the recipe.  Used 1 lb shrimp, .4 lb squid, package of chorizo picante.  Didn't make a stock, but used a can of seafood stock plus a jar of clam juice.  Arborio rice.

Sauteed the chorizo for a few minutes, then added a diced onion and then the green peppers.  Then proceeded as directed.  Mostly didn't stir the pot once we put everything in.

Verdict: really good flavor, but the rice wasn't the correct texture.  Too mushy.  Maybe rinsing the rice, or using something other than arborio?

Happy anniversary to us!

Sunday, September 28, 2014

Peanut-Sesame Slaw with Soba Noodles

Because we're apparently incapable of figuring out other things to do with cabbage.  Also, it's pretty good.

Saturday, September 27, 2014

Saag Paneer

This was tasty.  More or less followed the recipe, except used waaaay more mustard greens.  Food processed them.  No paneer.

Sunday, September 21, 2014

Garlicy Greens Tacos

Standard garlicky greens tacos, but used collards and potatoes.

Saturday, September 20, 2014

Pizza - Spicy Salami + Mushroom Greens

Pizza night!  Spicy salami plus goat cheese, and mushroom and greens.  Green pepper, greens as in spinach?  No idea.

Friday, September 19, 2014

Fasty Tacos

You know, yum.

Tuesday, September 16, 2014

Spaghetti Squash + Potatoes and Greens

Roasted some fingerling potatoes with garlic in the oven.  Caramelized some onions, sauteed some greens (spinach, chard probably), added some bell peppers.  Tossed with some freshly-made pasta sauce.  Yum.

Wednesday, September 10, 2014

Fresh Pasta Sauce

Made the fresh pasta sauce from Deborah (pg 61).  Then made a simple pasta with sausage and mushrooms.

Monday, September 8, 2014

Friday, September 5, 2014

Black Bean and Quinoa Enchilada Bake

I think we made it like last time, including the Frontera sauce.  No idea though.

Tuesday, September 2, 2014

Farfalle with sausage, cannellini beans and kale

Tasty again.  This time we used a whole box of pasta, 3/4 lb sausage, 2 cans of beans, lots of kale.

Monday, September 1, 2014

"The Best Pulled Pork in a Crockpot"

And it pretty much is. Sooooo delicious. Good with some BBQ sauce but also tasty as is with a little of the sauce drizzled over. We made Carolina kale and cornbread to go with it.

3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
- Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

Saturday, August 30, 2014

Egg Vegetable Casserole

Made this again.

More or less did it the same way as last time, but we made a whole stinkin lot this time.  Doubled I think?

Wednesday, August 27, 2014

Peanut-Sesame Slaw with Soba Noodles

Made this again.  We did it basically like last time, but doubled it all around and used a bit head of red cabbage.  Yum.

Tuesday, August 26, 2014


Let the tomatoes keep on coming!  We did the same gazpacho recipe, but this time we did use bread crumbs.  We didn't like the texture.  Maybe we used too many, maybe it was the breadcrumbs.  Dunno.  Better the first time.

Saturday, August 23, 2014

Thursday, August 21, 2014


What to do with loads of tomatoes?  Gazpacho of course.  1080 recipes, pg 168.  We did not do the goat cheese balls and use some handfulls of bread instead of bread crumbs.  Turned out quite well.

Monday, August 18, 2014

Asian Chicken and Cabbage Salad

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

We did it substantially similar to last time I think.  We intended to use half of a large head of cabbage, but that one was bad so we did a whole small one we had.  Again, make more next time.  We had enough chicken, just needed more cabbage/etc.

Sunday, August 17, 2014

Pesto Pasta

Fairly standard pesto pasta.  Green beans, squash, bell peppers.  We had some pesto from Spinelli's so we supplemented with our standard pesto, except we didn't use any garlic in what we made.

Saturday, August 16, 2014


Standard grill book fajitas, except we got some pre-marinated carne asada.  Bell peppers, onions, hatch chilies that we had pre-roasted.  Turned out pretty well.

Friday, August 15, 2014

Pesto + Fresh Tomato Pizza

Two pizzas here - don't get confused by the title.  Did the same whole wheat dough.

Pizza 1: Pepperoni, roasted red pepper, fresh mozzarella, mushroom, fresh tomatoes
Pizza 2: Pesto, fresh mozzarella, mushroom

They turned out pretty well.  Perhaps the tomatoes had too much liquid though.  And the pizza paddle totally rocks.

Thursday, August 14, 2014

Zucchini Frittata

Deborah, pg 575.  Used the basil variation.  Fairly good sized zucchini.  Only 6 eggs.  Pretty tasty.

Tuesday, August 12, 2014

Peanut-Sesame Slaw with Soba Noodles

I think this is the one we made:

This turned out quite good.  Used 6 oz soba noodles, extra carrots instead of the Brussels sprouts.  Used a fairly decently-sized cabbage.  Maybe medium sized?

Sunday, August 10, 2014

Turkey-Spinach not-Sliders

More or less followed the recipe again, except used chard instead of spinach.  Did a quick sauté of the chard this time instead of putting it in raw.  I think we used about 1.25 lb turkey, and made 5 burgers out of it.  Well, 6 burgers but 2 were kid-size.

And what's up with the corn not being good this year?  Too old and chewy.

Saturday, August 9, 2014

Fasty Tacos

You know, good old stand-by.

Thursday, August 7, 2014

Sambal Chicken Skewers

We did them as skewers this time, and used sambal oelek.  We didn't quite put in all the spicy goodness.  Cooked them on the grill this time, along with some grilled veg (zucchini, green beans).  The sauce was super-spicy, but it mellowed to a reasonable spiciness after cooking.


Tuesday, August 5, 2014

Beet Risotto

Deborah, pg 553.  Yum.  Used chard this time as the beet greens were sad.  This is a pretty delicious thing right here.

Saturday, August 2, 2014

Carne Asada Tacos

Wait, taco.... Saturday?  No way Jose!  Carniceria meat, guacamole.  Yum.

Friday, August 1, 2014

Zucchini Tomato Pizza

Pizza... Friday?!?  Is this the new normal???

Used the whole wheat dough from Animal Vegetable Miracle (pg 146), duplicated below:

2-3 tsp yeast  (recipe calls for 3, I used around 2.25)
1.5 c warm water
3 tbsp olive oil
1 tsp salt
2.5 c white flour
2 c whole wheat flour

Dissolve yeast into warm water and add oil and salt to that mixture.  Mix the flours together and then knead them into liquid ingredients.  Let rise 30-40 minutes.

The crust turned out really well.  It was nice and light.  I wasn't sure how much to knead, but after mixing together I kneaded for a couple minutes, then let rise.

This made two pizzas.  Grill-pan cooked some zucchini.  Sliced some cherry tomatoes into halves or so.  Fried a bit of minced garlic in oil.  Assembled.  Got some pre-made sauce from whole foods that was pretty good.  Used a bit of mozzarella on one, and some goat cheese on the other.

Pretty tasty.  And not real hard.  And I need a pizza paddle.

Pizza was sort of based on the pizza book, recipes 2 (pg 16) and 17 (pg 40).

Monday, July 28, 2014

Salmon with Collard Greens (aka Kale)

Made this sucker again.  Except used kale instead of collard greens.  Salmon from the fish guy at the farmers market.  Yum.  Greens got a bit over-cooked though.

Saturday, July 26, 2014

Blueberry Coconut Oatmeal and Peach Almond Oatmeal

Made this for breakfast a couple times.  Turns out pretty well.  Takes a bit to mix together but not too bad.  Bakes for 40 minutes.  Used almond milk in both.

Wednesday, July 23, 2014

Vegetable Biryani

Dance of the spices, pg 121.  This really should take multiple posts because it's just that intense, but I'm only going to do one.  Made this, basically following the recipe.  Cauliflower, carrots, new potatoes.

Served it with Sweet-scented tomato gravy (pg 123), which we made beforehand.  And we should make more of this gravy next time because it is delicious.

And finally, because we're crazy, we served a side of garlicy dal stew (pg 383).  Which required rachel to drive all across the city looking for yellow split peas (go vitamin cottage!).  This one turned out waaaay spicy because I put a lot of crushed red chili flakes in it.  And it made everyone cough for quite a while...

Sunday, July 20, 2014

Skinny raspberry chocolate chip banana muffins

These are delicious and relatively healthy. Made them mini muffins to go along with our egg casserole and bloody Mary's. mmmmm

Egg Vegetable Casserole

Had brunch with the Guxton crew and made this delicious casserole. We added 8oz of mushrooms and 2 bunches of spinach and just some oregano instead of the spike seasoning but otherwise followed the recipe.

Friday, July 18, 2014

Chicken crockpot tacos

Sliced 2 small onions and chopped some garlic, put 3 half chix breast on top, then put a 10oz can of tomatoes with green chiles and a 4oz can mild green chiles on the chicken. Then topped it all with some corn. Cooked on high for 2 hours, then low for another hour or two. Shredded the chicken and added some spicy roasted chiles and chard to the mix. Topped tacos with avocado, queso fresco and chipotle salsa.

Thursday, July 17, 2014

Farfalle with sausage, cannellini beans and kale

This was a pretty tasty way to use up some of our greens. Good veggie to pasta ratio. We used 3/4 lb pasta and sausage, and adjusted the tomatoes and spices accordingly but still used just one can of beans.

Monday, July 14, 2014

Kale Frittata

Haven't made this in a while.  Turned out well.  Almost caught back up with the greens just in time for another load!

Saturday, July 12, 2014

Friday, July 11, 2014

Garlicy Greens Tacos Mostly

Mostly did the garlicy greens tacos (pg 161), but did the tomatillo/serrano sauce from say the tortilla casserole.  Added mushrooms and cannellini beans.  Chard from the garden was extra special delicious.

Tuesday, July 8, 2014

Sweet Potatoes and Greens

Baked the taters in the crock pot - wrapped in foil, on high for 3-4 hours.  Sort of doubled the topping so as to use a whole can of beans.  Used turnip greens along with the mustard greens.  One big leek.  4 sweet potatoes.  Added a tablespoon rice vinegar to the greens after they were cooked.

This turned out really tasty.  It's a good base for improvisation

Sunday, July 6, 2014

Breakfast Burritos

Turkey chorizo, black beans, sweet taters, chilis.  Was going to put chard in it but forgot.  Tasty.

Friday, July 4, 2014


Happy 4th of July!  Grilled some brats, sweet potatoes and red peppers.  Salad with fresh corn on it.  Yum.

Thursday, July 3, 2014

Salmon with Collard Greens

This was really good.  And pretty easy.  The raita took a bit of time but otherwise the rest was quick.  Used way more greens than they said, but that worked out well.  The raita was really good.  Cooked the salmon in the big cast iron pan.

Tuesday, July 1, 2014

Green Lentils and Spinach with hard-boiled Eggs

Deborah, pg 302.  Did about one and a half times the recipe and that seemed to work well.  3 onions.  Might have used chard this time, don't remember.  Was less dry than last time, so must have done a better job...

Sunday, June 29, 2014

Breakfast Burritos

Don't remember exactly, but diced a sweet potato and slow-cooked it in a pan.  Black beans, chilies, eggs, chorizo.  That might have been all.

Friday, June 20, 2014

Fish Tacos

Oh yea.  The continued return (?) of taco Friday?

Thursday, June 19, 2014

Chard Spinach Leek Frittata

Similarly to last time, sort of carmelized the leeks in oil but then added the chard and spinach directly to the pan without steaming first.  Fontina.  Tasty.

Monday, June 16, 2014

Fasty Salad

The standard ordeal, with grilled chicken.  Yum.  The dressing is cilantro, scallions, oil, lime juice and salt and pepper.

Mix the dressing with black beans and corn.  Dice an avocado, mix with the lettuce, mix with the dressing.  Can add jicama too.

Friday, June 13, 2014

Pork Tacos

Standard crock pot deliciousness.  With hatch chilies.

Thursday, June 12, 2014

Black Bean and Quinoa Enchilada Bake

Soooooo good and easy. Followed the recipe pretty much exactly and used 2 packages of Frontera enchilada sauce, which was delicious. Julia also liked it.

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes-includes churning time
This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!


1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional


1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Note-this recipe freezes well!

Wednesday, June 11, 2014

Thai Green Curry

Jamie, pg 91.  Added shiitake mushrooms this time.  Yum.

Monday, June 9, 2014

Chicken Tortilla Soup

Mmmmmmmmmmmm. Delicious. Followed the recipe below.

2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Friday, June 6, 2014

Fasty Tacos

Yum.  Thanks Leanne!

Wednesday, June 4, 2014

Quinoa Stir-Fry with Vegetables and Chicken

We've made this before, but never linked to it.  So:

This time we grill-panned the chicken, and again, doubled the recipe.  Added bean sprouts and used sugar snap peas instead of snow peas.  Carrots, bell pepper.  Thought about using shrimp instead of chicken but didn't.  The quinoa got a bit mushy.  Ah well, still was delicious.

Tuesday, June 3, 2014

Sunday, June 1, 2014

Vegetarian Feijoada

Moosewood lowfat, pg 158.  Turned out pretty yummy.  Put the kale in with the beans for lazyness-sake, but it still turned out just fine.

Saturday, May 31, 2014

Salmon Burgers

Spinach Feta salmon burgers with asparagus.  Turned out pretty well.  This time on the asparagus I lightly drizzled soy sauce, sesame oil and rice vinegar.  Julia scarfed them down.

Tuesday, May 27, 2014

Oaxacan Red Chile Mole Simmer Sauce

Not sure if this really counts as a blog-worthy post, but we made an easy Mexican fiesta thanks to Rick Bayless.

We used this  Added 1.5 lb chicken breast cut into 4 large pieces, and otherwise followed the directions.  This was really pretty tasty.

Also made some rice using  The recipe called for 1 c rice and 1 c water.  I ended up adding quite a bit more water to make it not crunchy, but it still ended up crunchy.  Next time probably use 1 3/4 or 2 c water.

Served with refried black beans, tortillas, and a bit of queso oaxaceno.  Yum.

Tuesday, May 13, 2014

Good Old Chili Con Carne

Jamie Oliver, pg 172.  Browned the beef separately again, although we've apparently done it both ways. It called for 2 onions, which I used, but it was waaay too oniony.  Maybe next time only use 1 onion, especially if it's big.

It's crazy that we haven't cooked hardly at all the past few weeks...

Sunday, April 27, 2014

Oatmeal chocolate chip cookies

These are delicious. Followed the recipe but did about half and half white and whole wheat flour. Also added a teaspoon of cinnamon and pinch of nutmeg. Mmmmmm cookies.

Smoked Mozzarella Pasta

Home-grown deliciousness!  Sauté onions, add peppers. Saute mushrooms. Cook some sausage. Make a simple tomato sauce using one 28oz can tomatoes (Deborah Madison pg 63) plus a 14oz diced. Cook a box of penne.  Mix it all together in a 10x15 baking dish. Grate smoked mozzarella on top. Bake until melted.


EDITED: This is the meal we always bring to people after they have a baby because it makes so much and is delicious. Turns out it also makes people have babies. Helloooooo Elliot!

Tuesday, April 22, 2014

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?

I may not have put enough cooking water in this time.  It seemed perhaps a bit dry.  But it was still pretty tasty.  Especially with easter eggs!

Sunday, April 13, 2014

Good Old Chili Con Carne

Jamie Oliver, pg 172.  We did not brown the beef beforehand this time, but we did use an extra can (well, box really) of kidney beans.

This is a pretty tasty chili recipe.

Friday, April 11, 2014

Fasty Tacos

The usual, standard, deliciousness that is fasty tacos.

Monday, April 7, 2014

Pad Thai

Yum. Doubled the recipe, which was a good amount for 5ish people. Doubled, but didn't use all of the sauce and that was a good idea. Used a little over a lb of shrimp. Biggest problem was that there was not enough space in the pan. Also added some carrots. Thanks, Bitty!

Friday, April 4, 2014

Tacos al pastor

These were so good and easy, it's crazy we haven't made them before. Followed the Rick Bayless recipe below. Used 2.3lb pork shoulder and sliced it thinly to marinade for 7ish hours. Used the griddle on the stove. We had too much pineapple but it was delicious.

Pumpkin muffins

These are yummy and satisfied the third trimester baked pumpkin goods craving.

Tuesday, April 1, 2014

Sweet Potato and Black Bean Burritos

Moosewood low-fat, pg 172.  We made enough to feed an army!  More or less 1.5x the recipe, except the spices which we doubled. Turned out that was a bad idea and it was a bit too spice heavy.  We also used our frozen hatch chilies instead of jalapenos.

Steamed the sweet potatoes, made a giant pot of black beans, and mashed them together with a potato masher.  Stuffed them in tortillas, froze most of them, baked ours while we were stuffing/freezing the lot.

Pretty yummy.

Monday, March 31, 2014

Slow-Cooked Salmon, Chickpeas and Greens

Bon Appetit, March 2014, pg 81.  Also:

This was yummy.  Got some good salmon on sale - used about a pound for the 2 of us plus juju instead of 6oz servings.  There was a small lunch portion left over - thanks geronimo!

The vinaigrette was quite good, especially for dunking bread.  We got foccacia to serve with it.  Yum.

Tuesday, March 25, 2014

Green Lentils With Wine-Glazed Vegetables

Deborah Madison, pg 301.  Used extra carrots and celery, and a bit more of the rest of the stuff.  Chard.  But otherwise followed the recipe pretty much.  Served with good crusty bread.

This is really pretty good.  It's a bit of a stretch to make it two dinners.

Saturday, March 22, 2014

Ginger Vegetable Chicken Noodle Bowl

Rachel Ray, pg 75.  Turned out pretty well.  We had fresh stock so we used 8 cups, and then added a bit extra of everything else.  I may have put too much 5 spice on it though.  Shredded the carrots in the food processor, which was ok but probably would have been better to have longer-shredded carrots.  Vermicelli is foolish.  That is all.

Friday, March 21, 2014

Carne Asada

We did it proper style this time.  Got the meat from the carniceria on Thursday.  Turned out really well.  Good guac.

Thursday, March 20, 2014

Tofu Pudding

Just in case somehow the New York Times disappears, the recipe is below.  Make sure you use silken tofu, as anything else will make it too thick.  Whipped cream is required.

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.  

Sunday, March 16, 2014

Glorious Macaroni and Cheese

Glorious one-pot, pg 176.  Used whole wheat macaroni this time - turned out well but should have added a touch more water.  Doubled it as per usual.  Added cauliflower, broccoli, peppers.  No tomatoes.  About 12 oz sharp cheddar again.  Barely got 2 handfuls of spinach in!

Cooked it for right around 30 minutes again.

Friday, March 14, 2014

Garlicy Greens Tacos

Rick Bayless, pg 161.  Added mushrooms and a can of beans this time.  We made the tomatillo-chipotle salsa, and it was delicious.  I put in quite a bit of chipotle in adobo.  Maybe just one pepper, but lots of sauce.

We just simmered down the greens in the pan instead of boiling them ahead as he says.  Saves a bit of time.

Wednesday, March 12, 2014

Mushroom Bourgingnon

Someone may have come back from the store with 3 pounds of mushrooms.  Not saying who.  So after making the dish earlier this week, we went in search of a good mushroom-user.  And this turned out quite well.  Basically followed the recipe.  Used cremini and beef broth.  And more carrot.  But otherwise followed the recipe.  We did the boil-for-three-minutes trick for the pearl onions.  It mostly worked.

Wasn't quite enough for two dinners as is.  Salad or something to go with it would have been good.

Serves 3

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Monday, March 10, 2014

Hearty Polenta and Sausage

One pot, pg 98.  Turned out pretty well.  Doubled it as per usual.  Used 6 carrots, a lot of mushrooms, a good 4 handfuls of spinach (as much as would fit).  Doubled the polenta.  4 spicy chicken sausages.  Forgot to top with Parmesan though!

Cooked it for right at 45 minutes.  It was way liquidy when it came out, but I think when we eat it again the polenta will have absorbed everything.  Or maybe we got the liquid in the first course.  Either way, it was delicious.  Very garlicy - Julia didn't like it that much, but we thought it was good.

Friday, March 7, 2014

Warm Chorizo Salad

4 links chorizo.  Sauteed the onions quite a bit.  Added a bit more dressing.  Yum.  Topped with Feta.

Sunday, March 2, 2014

Chicken Satay

One pot, pg 130.  Doubled the recipe basically.  Doubled the rice as well, but it turned out to be probably too much rice.  Only had a quarter head of cabbage, so we supplemented with broccoli and a red pepper.  shiitake mushrooms.  We also slightly more than doubled the sauce (5T soy sauce), which was a good thing.

Turned out pretty well.  The chicken breasts were put in the pot whole, which seemed odd but turned out ok.

Friday, February 28, 2014

Fish Tacos

Yum. Not much more to say than that.

Monday, February 24, 2014

Good Old Chili Con Carne

Jamie Oliver, pg 172.  Browned the beef separately again, although we've apparently done it both ways.  Used 1.5 lb beef and an extra can of kidney beans this time.

Friday, February 21, 2014

Carne Asada Tacos

Tried the carne asada from Sprouts.  It was ok, but not super great.  Also, who have ever heard of beef chorizo?  Tasted fairly like chorizo, but not quite the same.

Thursday, February 20, 2014

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Epicurious, but originally Bon Appetit December 2011.

For some reason this time we had to cook the eggs for several extra minutes.  They were in maybe for 10-15.

Tuesday, February 18, 2014

Sesame-Soy Salmon

One pot, pg 54.  We did put the avocado in this time.  Used about 1.5 lb salmon I think, and mostly doubled everything again.  Right around 45 min again I think.

Friday, February 14, 2014

Cazuelitas de Queso y Rajas

Happy Valentine's day!  Rick Bayless, pg 186.  We'd made these before, but it's been at least 3 or 4 years.  More or less followed the recipe.  Only used 2 poblano peppers.  Lard.  Asadero and feta.  Yum.  The chorizo was spiiicy this time!

Wednesday, February 12, 2014

Red Sauce Pasta

Steve was in town, so in his honor we made the standard italian sausage pasta.  Put mushrooms and spinach in it this time.  And of course, caesar salad.

Monday, February 10, 2014

Greens and Sausage Soup with Cornmeal dumplings

Bon Appetit, jan 2011. Finally some cornmeal dumplings that worked out.  Made about 21 dumplings. Went for first helping and then cooked the remaining dumplings a while longer.   Collard and mustard greens. 12 oz andouille sausage.

The dumpling action from last week didn't work out so well.

Tuesday, February 4, 2014

Chicken and Dumplings with Mushrooms

Bon appetit, 2/14, pg 74.  Also:

Pretty much followed the recipe, except added carrots and parsnips after the onions.  The parsnips were a bit soft to begin with, and turned too soft in the soup.  Some of the reviews said it was bland, but we thought it was pretty good.

We made the cornmeal dumplings out of the Joy of Cooking instead of the ones from the recipe because we thought the cornmeal would be good.  It didn't work well.  We used tablespoons instead of teaspoons which made rather large dumplings, and the dumplings mostly turned into cornmeal mush.  Not sure if we had too many in a pot or what.

Anyway, the soup was good, more work on the dumplings next time.

Friday, January 31, 2014

Tacos of Creamy Braised Chard, Potatoes and Poblanos

Rick Bayless, pg 163.  Basically followed the recipe.  3 red potatoes, 2 bunches of chard.  Yum.

Also made classic Frijoles Refritos (pg 237).  Used pinto beans, which we cooked before-hand using the recipe on pg 234 (basically caramelize onions, then add beans).  These turned out quite well.

Thursday, January 23, 2014

Aloo Gobi

Glorious One-Pot Meals, page 164

This was better than the last time we made it. Used 1.5 cups of rice, which was plenty, roughly doubled the veggies and tripled the spices (except the garam masala because we ran out). Still only used half and onion and sliced it very thin. Added broccoli and used a 28oz can of fire roasted diced tomatoes instead of the fresh which might have helped make it a little saucier. Cooked about 45 min.

Tuesday, January 21, 2014

Chicken, Corn and Black Bean Stoup

Rachel ray, pg 89.  Recipe #99.  This turned out ok.  Was a little plain, and the chicken ended up getting chewy.  Next time, brown the chicken and take it out, and then sautee the onions and peppers for a bit before adding the chix back in.

Monday, January 13, 2014

Vegetable Jalfrezi

Jamie Oliver, pg 77.  Made the paste again.  Turned out quite well.

Friday, January 10, 2014

Shredded Chicken and Green Chile Tacos

Made it like last time.  Used about 3 lbs (?) of chicken, plus two jars of 505 green chili sauce.  Added some water, but wished we hadn't.  Turned out pretty well.  Was short on onion since we didn't really have much.

Gonna make burritos with black beans and the filling later in the week (ok, really, today).  But I don't think that warrants a new blog post.

Wednesday, January 8, 2014

Glorious Macaroni and Cheese

Glorious One Pot, pg 176.  This actually was pretty glorious.  Used about 3.5c macaroni, 12oz cheddar, broccoli, peppers, cauliflower, spinach, no tomatoes.  Left it in for 32 minutes, which was plenty.  There was a pretty garlicy taste to it, but it was delicious.

And Julia really liked helping put it together.

Friday, January 3, 2014

Wednesday, January 1, 2014

Black-eyed peas and collard greens

Crock pot deliciousness.  This turned out really well.  We soaked the peas for only an hour or so, but they still cooked ok.  We'll see if they have any undue affects on the morrow...