Tandoori Salmon with Kale

Glorious one pot, pg 56.  This turned out deliciously.  We mostly doubled, except used 1.5 cups of rice instead of 2.  We used brown rice, so we boiled the rice (covered, like usual) in water for maybe 20 minutes, drained it, then added to the pot.  Also used about a bunch of kale.  Could have used more, as it cooks down a lot and we're kale monsters.

Baked it for right around 40 minutes.  Turned out cooked quite well.

The Proper Sunday Feast

We went to town on this one.  A proper British town.  All courtesy of Jamie Oliver.

Perfect Roast Beef, pg.  192.  Don't remember what cut we used, but it wasn't what we should have.  Also, the oven got shut off instead of turned down.  It turned out not quite as good as it should have, but still good.

Roasted Potatoes, Parsnips and Carrots, pg 202.  Yum.  Finally used up the rest of the CSA carrots and parsnips.  Could have boiled the taters a bit longer I think, but otherwise delicious.  Roast garlic = awesome.

A consistently good gravy was not had.  The meat pan veg didn't get cooked enough, and we were way out of time by this point anyway.

Yorkshire Pudding, pg 209.  My goodness, these were interesting.  And by interesting I mean delicious.  They puffed up maybe 3 or 4 inches above the muffin pan.  Yum.

And then, to top it all off, we watched a couple episodes of British TV (Doc Martin).  Good day to you sir.

Tofu Veggie Stir-Fry

Loosely based on the wok book, pg 92.  We used Carrie's method of making tofu which follows:

Cube extra-firm tofu into good-sized chunks and put in a ziplock with some tamari.
Let marinade for 5 to 15 minutes or so.
Bake in 350 degree toaster oven for about 20 minutes.

Turned out pretty tasty. 

 We used a head of napa cabbage instead of the Chinese broccoli and bok choy.

Cabbage Rolls

So we didn't really make these, but I'm adding it to the blog so we can remember things we've made with cabbage.  Rach's mom made them with burger, wild rice and italian sausage.  Tasty.

Good Old Chili Con Carne

Jamie oliver, pg 172.  Pretty much followed the recipe exactly.  Was quite delicious.  We topped with yoghurt and cilantro, but not the guacamole.  Made whole wheat cornbread with it, which was good but wasn't quite as good as regular cornbread.

Chard Leek Frittata

Sauteed/almost caramelized some leeks in oil.  Added chard that was steamed.  8 eggs with fontina.  Yum.  Pumpernickel bread.  Salad with grated beets and carrots.  Yum.

Pork tacos

Lots of sliced onions, a can of diced fire roasted tomatoes, teaspoon of thyme, some garlic, and one large chopped adobo chile plus a couple teaspoons of sauce. Mix in crock pot. Season a 3-4 lb. bone-in pork shoulder with salt and pepper and place on top of onion mix. Add one can of water. Cook on high for about 4 hours, turning the meat over at 2-2.5 hrs. Take out meat and put everything else in a pot and cook until appropriately thickened.  Add roasted chiles (poblano or anaheim) if so desired. Shred pork and add to sauce. Place in homemade tortillas with a dollop of guacamole. Yum.

And Rachel really did write this.  Woot!