Sweet Potato Ramen Chowder

Did the whole 39 chicken broccoli sweet potato chowder. Except no chicken and added ramen and mushrooms. Turned out just ok. 

Greek Meatballs

With turkey this time. 

Broccoli Pesto Tortellini

Roasted broccoli

Pizza

Standard pizza. Ran out of sauce so tried a yoghurt garlic sauce as a white pie attempt. Was a bit not quite right. 

The Stew

Ah, the power of a "the"

Aloo Gobi

http://letnacholibre.blogspot.com/2014/01/aloo-gobi.html

Cooked the rice on the side this time.  Maybe just a tad over-seasoned?

Garlic Butter Baked Cod

From https://www.budgetbytes.com/garlic-butter-baked-cod/

We served this with a whole mess of garlic-roasted potatoes and other veg. 

Ingredients

2 Tbsp butter (room temperature)
1 Tbsp olive oil
2 cloves garlic, minced
1/8 tsp paprika
1/8 tsp salt
1 Tbsp finely chopped parsley
8 oz. cod
1 fresh lemon

Instructions

Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste.

Take a small dollop of the garlic butter and spread it over the surface of a small baking dish to keep the fish from sticking. Add the cod filets to the dish and then coat all sides of the fish with the remaining garlic butter.

Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.

Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.

Roast Potato & Rajas Tacos

These were good.  We roasted the potatoes separately.

https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas

Ingredients:

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
½ pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Springtime Bows

The standard adventure. Pretty tasty. 

African Peanut Butter Stew

From the one pot. Pretty good. 

Crock Pot Chicken Tacos

The standard, plus refried beans too.