Turkey Chipotle Chili

Epicurious, but the recipe there is incomplete.  Here is the complete one:

http://www.gourmet.com/recipes/1990s/1992/12/turkey-chipotle-chili

We used 2 pounds of ground chicken instead of turkey, and three cans of beans (two cannellini , one black).  Broiled the tomatillos and then blended them.  Topped with shredded queso oaxaceno.

This was a tasty way to usher in the new year.  It could have been a bit hotter, but it was good as we had spice wimps here to partay.  Yay carbombs!

Ingredients

2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
1 cup water, boiling hot if using the dried chilies
2 pounds fresh tomatillos or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
2 tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 green bell pepper, chopped
two 4-ounce cans mild green chilies, drained and chopped
1 tablespoon cornmeal
a 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 cup chopped fresh coriander
sour cream as an accompaniment if desired

Preparation

If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.

In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds.

Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink.

Broil the tomatillos, then puree them.

Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour.

Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes.

Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf.

The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream. 

G Ma's Veggie Soup

Standard veggie soup recipe from G Ma. Green beans, potatoes, carrots, zucchini, onions.  Simple and delicious.

Aloo Gobi

One pot, pg 164. Potatoes, chickpeas, cauliflower and broccoli, spinach, 2 bags frozen tomatoes (mostly drained).  1.5 cups of rice and roughly doubled the rest.  Maybe tripled the spices, especially the turmeric and mustard seeds.  Cooked it for about 40-45 min. 

This was fairly good, but the onions were a bit too crunchy, it wasn't saucy enough, and it tasted a bit plain to me.  We could definitely make it again, but we'd want to make it saucier and spicier.

Pumpkin Mushroom Sausage Pasta

Rachel Ray pg. 24, recipe 27.

This was delicious.  Sausage, mushrooms, pumpkin purée, cream.  Didn't have fresh sage though.  Finally Julia doesn't get all the pasta.

Lentil Sweet Potato Stew

http://www.savvyvegetarian.com/vegetarian-recipes/lentil-sweet-potato-stew.php

Lentils, sweet potatoes, peppers, celery, spices. Recipe for the crock pot. We doubled it and it made a ton. Pretty tasty.

Eggs in Purgatory

Bon Appetit, March 2010.  Also epicurious:

http://www.epicurious.com/recipes/food/views/Eggs-in-Purgatory-with-Artichoke-Hearts-Potatoes-and-Capers-357495

Eggs, Potatoes, Artichoke Hearts

This was ok.  Had a strong flavor from the artichokes and the capers, but it needed something.  Some smoked paprika helped.  As would have some feta had we had any.  Maybe we over-tatered - something I'm prone to do.  More red chili flakes.  Maybe more tomatoes.

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!

Citrus ginger chicken with root vegetables

Page 132.  It was hard to decide when the aroma of a fully cooked meal escaped from the oven.  We filled the pot with a lot of extra veg and baked it for an hour, but that was too long and it was overcooked.  We didn't have parsnips so we used extra carrots.

It was still quite tasty.

Pumpkin and potato soup with kale

http://grantfarms.com/index.cfm/category/200/pumpkin-and-potato-soup-with-kale.cfm

We used spinach and chard as that's what we had.  We used the rouge d'etamps squash that we got from the csa

Not a bad soup.

Cauliflower Collard Tacos

Normally we don't blog taco nights (aka Friday nights), but these were rather tasty and deserve blogging.  We essentially took the Rick Bayless garlicky greens tacos as our start.  Carmelized some onions while the collards were boiling, then threw the cauliflower in with the greens.  Mixed it together with some frozen tomatillo sauce (not too much, the weren't real saucy), then topped with feta.  Yum.

Daikon Radish Patties

Originally a grant farms email recipe, duplicated below for your pleasure:

1 1/2 cups daikon radish (grated)
2 tsp salt
1 clove garlic (minced)
1/2 red onion (finely chopped)
1 egg (beaten)
1/2 cup Italian seasoned bread crumbs
1/2 tsp ground black pepper
1/2 teaspoon paprika
1/2 tsp chile-garlic sauce (such as Sriracha)
1 1/2 cups vegetable oil for frying

Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes. Drain daikon.

Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

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These were fairly tasty.  Especially with some of the lemon creme fraiche from the soup from earlier this week.  Made a kale caesar to go along with it.

Broccoli-Cauliflower Mangalore Curry

Dance of the Spices, pg 251.  Essentially doubled the recipe and used a whole can of coconut milk.  May have over-tamarinded it.  Also, could have used ground pepper instead of the peppercorns.  Served over rice.

Also made Spicy Urad Dal with (no) tomato and fennel from some urad dal that Nate gave us.

http://foodandspice.blogspot.com/2012/01/spicy-urad-dal-with-tomato-and-fennel.html

I didn't use tomato because I was lazy.  Maybe it would have been better with it, but we found it to be rather plain.  The dal itself didn't seem to have a good flavor.  Ah well, the curry was tasty.

Potato, Cabbage and Leek Soup

Epicurious, but from Bon Appetit March 2011.

http://www.epicurious.com/recipes/food/views/Potato-Green-Cabbage-and-Leek-Soup-with-Lemon-Creme-Fraiche-364109

Served with good bread.  Quite good soup.  Could have used more potato and cabbage, but amazingly I restrained myself.

The creme fraiche was a nice touch.


INGREDIENTS

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

PREPARATION

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.

Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Kohlrabi fries

Somewhat casual dinner tonight.  Made a leftover burger for myself.  But also kohlrabi fries.  Chopped them somewhat small, tossed them with oil, salt and pepper and baked them at 450 for 45 minutes or so.  They were slightly over-salted but still delicious.

Red Bean Gumbo with Greens

Deborah Madison, pg 321.  This was quite delicious.  We used a bunch of collards and a bunch of kale, plus some random red beans from the Grant Farms CSA.  We didn't have celery which was a bummer, and only one bell pepper.  The roux didn't turn out quite right (didn't get dark reddish brown).  I need to work on my roux-fu for next time.  Because there will be a next time.  Served over brown rice.

Celery root, Finger Squash and Apple Soup

http://www.grantfarms.com/index.cfm/category/729/celery-root-finger-squash-and-apple-soup.cfm

Apple Stock:

http://www.grantfarms.com/index.cfm/category/722/apple-soup-stock.cfm

This was pretty delicious.  The stock recipe only yielded two quarts, so I added an extra quart to the soup.  We also topped the soup with blue cheese.

Green Lentils with Wine-Glazed Vegetables

Deborah Madison, page 301.  Pretty tasty.  This time we switched up the veggies a bit.  Used carrots, kohlrabi, beets, cauliflower and spinach.  The beets were a good addition.

Spring Vegetable and Bean soup

Jamie Oliver, pg 128.  Loosely based on this.  Don't think we used cauliflower.  Maybe used kohlrabi.  Don't remember.  It was pretty tasty though.

Chicken and Rice Soup

Loosely based on this:

http://www.epicurious.com/recipes/food/views/Moms-Hearty-Chicken-and-Rice-Soup-103109

Only used chicken breast.  Didn't discard the veggies.  Used chicken broth.  Not sure what all else was changed though.

It was delicious.  Especially for a poor sickie like me.

Spinach with Chickpeas and Fried Eggs

Bon Appetit, October 2012.  Also:

http://www.epicurious.com/recipes/food/views/Spinach-with-Chickpeas-and-Fried-Eggs-51117800

I think we mostly followed the recipe.  Yum.

Grilled Pizza

We are theoretically making this tonight.  And if it happens it will be super delicious.

And what do you know, it was delicious.  One was a pesto with tomatoes, cheese, basil (?), onion and garlic.  The other was more standard with pepperoni and the usual fixings.  We did it with half whole wheat flour and it was still quite delicious.

Potatoes and Cauliflower with Peas over Coconut Rice

Similar to Indian Spiced Vegetables in ingredients but rather different in preparation and outcome.  This is in the stack of indian recipes that Nate gave us.  We followed the recipe mostly, except doubled the veg and tripled the spices.  And you really don't need to add that much water (I added a half cup, way more than enough).

The coconut rice really made it though.  We didn't use the urad dhal since we were time pressed, and we didn't have cashews.  The coconut browned very quickly (in a minute or two), unlike the 10 they say.  Might be good to add the coconut in a bit later than the dhal and cashews if we use them next time.

Also, happy anniversary to us!

Kale and Cannellini Beans

The Deborah Madison staple.  Delicious as usual.  Made with our house-made Sauvignon Blanc.

Indian Spiced Vegetables

Rachel Ray.  Standard deliciousness.  Yellow cauliflower this time.  Yum

Pasta with fresh marinara sauce

See below for the sauce.  Italian sausage, a couple peppers from the garden.  Yum.

Fresh Marinara Sauce

Working on a giant batch of this right now.

http://christineinportland.com/2009/09/canning-recipe-marinara-sauce/

Here is the recipe duplicated in full, in the sad case that that site ever goes down.  This time, we used pre-peeled garlic from the store, and I did a very rough chop on the tomatoes.  It's gonna be delicious.  We also go the lazy route and freeze it instead of canning it.

Marinara sauce
Yield: 9 quarts
Active work: 2 hours
Total time: 6.5 hours+-
Ingredients:

1/2 c olive oil

3 lbs white or yellow onions, chopped

20 lbs tomatoes

3/4 c freshly chopped garlic

1 bottle red wine (try a cab)

1/4 cup sea salt

lots of black pepper

1/4 c dried oregano

3 c fresh herbs (try parsley, basil, and Greek oregano)

1 1/2 c bottled lemon juice*

Aviation gin, a couple of limes, some sparkling water, and ice

Destructions:
In a really, really large pot that’s stainless steel, begin caramelizing the onions in the olive oil. Heat should be medium to medium low. Adjust the heat on the onions as necessary so you don’t incinerate them. Don’t forget to stir them occasionally.

During the 45+ minutes that will take, roughly chop the tomatoes. Peeling and seeding is optional.

Fill a large glass with ice. Pour a shot of gin over it, squeeze a half of a lime in, and top off with sparking water. Give a gentle stir. Begin drinking. There’s not much chopping left.

When the onions are caramelized and smell like awesome, throw in your garlic and saute for no more than two minutes, until the garlic just begins to turn golden.

Add the chopped tomatoes, the wine, the salt, and the pepper to the onions. Stir a bit. Measure out the dried oregano and briefly crush between your palms before adding to the pot.

Simmer the sauce until it’s reduced by a quarter to one third. This will take 3-4 hours.  During that time, you can nap, pull out the remnants of the lemon cucumber plants, or drink the rest of the gin. It’s all up to you.

At the three hour mark or so, begin sterilizing your jars. Hurray, dishwashers! Also, heat up water in the other humongous pot you happen to have around the house.  It should be deep enough to conceivably cover lots of jars with about an inch to spare once their mass is displaced. Your lids shouldn’t be boiled, but rather heated gently in water so they are clean and stuff.

Process the fresh herbs with the lemon juice until chopped, about 15-20 1-second spins in ye olde Cuisinart.

Add the herbs and lemon juice to the tomatoes and simmer for 5 more minutes.

Fill your sterilized jars, working one at a time, leaving about a half inch of head space. Wipe down rims, center the lid, and screw on the ring until it’s finger tight. Oh yeah, baby.

Process the jars of sauce in boiling water for 35 minutes. Turn off heat, let them rest in the water for five minutes, then remove them and place them on a towel in a draft-free area. Let them rest for 24 hours.

Check and make sure they have sealed. If they have, you can remove the ring (if you want to) and store them in a dark, cool place. If they haven’t sealed, you’re pretty much screwed, since the weekend is shot and you may or may not have time to re-process half-spoiled marinara sauce.

I don’t know, though, since all of mine sealed and are now sitting happily in the kitchen. There was an extra cup or so that was really, really delicious. I ate a good portion of it using potato chips as a spoon. Ummmm…yeah.

*Why bottled lemon juice? Because it’s a known acidity, unlike fresh lemons or limes. Yeah, I initially revolted at that one too.

Sweet Potato Chorizo Poblano Peppers

The standard sweet potato, chorizo, poblano, bean, red onions in lime juice, feta, but with a twist, we used fresh corn tortillas.  Yum.

Tuscan Kale Caesar Salad

Again.  Delicious, as per usual.

Ratatoullie

Based on the Joy of cooking, pg 374.  We grilled the eggplant, zucchini and peppers, which made it extra special delicious.  Served over short-grain brown rice since we were out of polenta.  Mmmm.

Red Lentil Soup

Standard red lentil soup.  But using chard.  Lots of it.  Tasty.  But we had no good bread, so that sucked.  Plus Julia decided to interrupt our dinner.

Potato Greens Tacos

A version of Rick Bayless' garlicy greens tacos.  We used chard and potatoes.  Made a quick sauce by roasting tomatoes, garlic and jalapenos, then blending and sauteing.  Spicy hot jalapeno.  Delicious.  Plus fresh tortillas.  I was a little off my game, but they were still good tortillas.

Bibimbap

No, Julia isn't trying to talk now.  It's a tasty Korean dish.  And since we had just made some kimchi we decided to go all-out Korea-style.

http://www.maangchi.com/recipe/bibimbap

We mostly followed the recipe, but:

- We just quick sauteed the bean sprouts at the end instead of the 20 min cook.
- We had no kosari or seaweed.  Alas.
- We used about 3/4 pound steak instead of the ground beef.
- We used crimini mushrooms instead of shitake.

Lobster Ceviche

No really.  Lobster ceviche and quesadillas.  Delicious.  Grilled corn, lobster, tomatoes, cilantro, jalapeno, lime.  Thanks Clambake!

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

Finally, a good way to use boat-loads of zucchini.

http://www.kalynskitchen.com/2011/09/recipe-for-julienned-zucchini-spaghetti.html

This turned out rather tasty.  We pretty much followed the recipe, without the oil-seasoning bit.  Used fresh herbs.  Mmm.

Doot de do

Well, apparently we didn't cook at all in August.  Not true, but I can't for the life of me remember what we did.  I'm sure it was delicious though.

But, we were off playing quite a bit.  Camping around the 10th.  Then a cousin party the next weekend.  Then Chicago the next weekend.  Then the pagosa springs folk fest over labor day.  Lots of action, not a lot of time to update the blog.

Green Lentils and Spinach with Hard-Boiled Eggs

Deborah Madison, pg 302.  Really quick and tasty.   Made it with chard this time.  Yum.  Next time, make more.  Not two dinners. 

Pesto Pasta

More or less the same as 7/7/12.  http://cooking-books.blogspot.com/2009/08/fresh-basil-pesto.html

Used whole wheat pasta this time though.  Tasty again.

Tuscan Kale Caesar Salad

Yum.  See 7/11/12.

Tasty Chopped Salad

Made this for some lunches: http://smittenkitchen.com/2012/06/chopped-salad-with-feta-lime-and-mint/

Spicy Turkey Burgers

Followed this recipe using ground turkey thigh: http://www.epicurious.com/recipes/food/views/Spicy-Turkey-Burgers-51104320 and added some roasted chiles to the mix. Yummy!

Chorizo Tacos

Slice onion. Saute with chorizo. Put in homemade corn tortillas. Top with a dollop of guacamole. mmmmm. Thanks, Rick!

Spinach mushroom burritos

Saute sliced onion, add mushrooms, spinach/chard, tomatillo sauce, black beans. Tasty. Loosely based on http://www.epicurious.com/recipes/food/views/Black-Bean-Spinach-and-Mushroom-Burritos-10020?mbid=ipapp

Quick salmon stir-fry

Jamie oliver deliciousness.

Beef kabobs with chimichurri sauce

Mmm mmm good. Sauce was mostly from the grill book.

Chicken with Moroccan apricot sauce

Grant farms

Spinach frittata

Mostly spinach, little egg.

Warm chickpea and green bean salad with aioli

http://www.nytimes.com/2012/07/05/health/nutrition/warm-chickpea-and-green-bean-salad-with-aioli-recipes-for-health.html

This was pretty tasty. The aioli didn't turn out right though.

Breakfast burritos

Don't remember how we made these. But they were tasty.

Beet Chips

http://grantfarms.com/index.cfm/category/476/beet-chips.cfm

These turned out fairly well.  Except the slices were not very consistent.  It takes a lot of downward pressure with a mandolin I guess.  Either that or my speed contest wasn't the greatest.  They took way less time to bake than they said.

Pesto Pasta

Basil pasto from Andrea:

http://cooking-books.blogspot.com/2009/08/fresh-basil-pesto.html

Fusili plus a lot of random veggies.  Carmelized onions again.  Broccoli, peppers.  Zucchini.  Okra.

Yum.

Tacos of greens and tomatillo sauce

The friday taco extravaganza.  We winged (wong?) this one.  Tomatillo sauce, beans greens, tater, carmelized onions.  Pretty tasty.  Made a whole lot.

Curried Spelt (Farro) Salad

Bon Appetit, June 2012, pg 105.  We used farro instead of spelt, and got a rotisserie chicken.  And used spinach instead of arugula.  Went a little heavier on the spices too.

Tuscan Kale Caesar Salad

Bon Appetit July 2011.  Also Epicurious.  Soooo tasty.  We fordid the fancy pants egg thing and just served it with hard-boiled eggs.  We also used way less oil in the dressing.  And a bit easier on the anchovies.  And we made it with regular Kale instead of Tuscan.  Still delicious.

Make sure you cut the kale thinly (1/4") crosswise.

You're not helping me!!

I still need to be updated! You ate some delicious tacos with greens, potatoes, black beans, onions, and tomatillo sauce. And some tasty pesto pasta with veggies. yum.

Help!!!

I badly need to be updated. I can't even remember all the deliciousness you have eaten since the last post. Farro curry salad thing, kale caesar salad, and that's all i can remember! crikey!!

Tunisian Eggs with Peppers and Harissa

Deborah Madison, pg 577.  Quite a delicious frittata, except that because of all the moisture in the peppers it took forever to cook.  Ah well.

Green Lentils and Spinach with Hard-Boiled Eggs

Deborah Madison, pg 302.  Really quick and tasty.

Strawberry and Cream biscuits

Thanks Smitten Kitchen!  Delicious, especially with our strawberries


http://smittenkitchen.com/2012/06/strawberries-and-cream-biscuits/

Kale and Cannellini Beans

The usual deliciousness of kale and cannellini beans.  Deborah madison, pg 381.  Yum.

Beet Risotto with Greens and Ginger Asparagus

A little hiatus from cooking here since we were in Mexico for a bit.  What a shame...

Beet Risotto, deborah madison pg 553.  Peel the beets, used beet greens.  Home-made sauvignon blanc.  Quite tasty as per usual.

Served with Asparagus with crispy Ginger (Chez Panisse Vegetables, pg 14).  Not quite the correct flavor sensation to go with the risotto, but they were delicious in their own right.

Caesar salad on the side, good bread to dunk in tasty oil.  Yum.

Gado Gado

New Moosewood, pg 180.  Really quite delicious.  Yellow rice covering a bed of spinach topped with a random assortment of fresh and steamed veggies, tofu, hardboiled egg, tasty peanut sauce and some crispy garlic gingery bits.

Really quite easy to make.  Took about an hour, but the last 10 or so was waiting for hard-boiled eggs which were a game-time decision.  Next time, shred the cabbage very finely. 

Da Brats

Brats boiled in beer and then grilled, plus sweet potato rounds, asparagus and a salad.  Very similar to last night's meal.  Plus a lovely strawberry rhubarb blueberry crisp.

Salmon Burgers

Grilled Whole Foods spinach and feta salmon burgers, grilled sweet potatoes, asparagus, salad.  Not to shabby of a dinner.

Carne Asada Tacos

Ah tacos.  Ah lazy man's tacos.  Sort of lazy man's tacos.  Fresh tortillas plus some of the Marczyk carne asada.  Plus a bit of guacamole.  Not to shabby really.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Epicurious, but originally Bon Appetit December 2011.  Super easy.  And delicious.  We used fire-roasted tomatoes.  The eggs seemed too jiggly when we took it out but it was almost overcooked.  A sprinkling of smoked paprika goes well with it.  And pita.

http://www.bonappetit.com/recipe/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta

Quinoa Stir-Fry with Vegetables and Chicken

Epicurious, although originally from SELF, Feb 2010.  Pretty delicious really.  Sliced the chicken thin and sauteed that first, removing to drain on a plate, before starting with the rest of the stir-fry.  Peanut oil.  Sriracha.  We doubled the recipe completely.

Vegetarian Feijoada

Moosewood lowfat, pg 158.  Pretty delicious as usual.  Managed to burn the first batch of black beans while I was in with Julia.  Pressure-cooked the next batch.  Not bad, but not as good as they could have been.  Used 3 habaneros for the sauce.  mmm mmm spicy!

Sweet Potato, Chorizo and Poblano Tacos

Mmmm mmm, the good old standby.  Sweet Potato, chorizo, poblano, beans, mmm.  From Bon appetit originally.

Pumpkin Polenta with Spinach and White Beans

Rachel Ray, recipe #211.  This was quite delicious actually.  We used more garlic of course, as well as two cans of beans.  The polenta was not quick-cooking, so that took some time.  We also added some white wine into the greens and beans when they were heating up.

Poached Wild Salmon with Peas and Morels

So we didn't actually make this, but it was made at our house.  But regardless, it was delicious.  We used a combo of shiitake and morel mushrooms.  Delicious.  Bon Appetit, may 2012, pg 58.

Tacos of Creamy Braised Chard, Potatoes and Poblanos

Mmm tacos.  Rick Bayless, pg 163.  We went with the cream.  Poblanos out of our garden.  We haven't even eaten yet and it's going to be so freaking delicious.  Oh yea, freshly made tortillas.  And margaritas.  Go Mexico!

Whole Wheat Pasta with Asparagus-Mushroom Sauce

Regular moosewood, page 77. This turned out pretty tasty. The sauce was quite good. We used maybe a pound and a half of shrooms. The asparagus got a bit too cooked, and it probably would have been better without whole wheat pasta. But still quite good.

Green Lentils with Wine-Glazed Vegetables

Lovely little dinner tonight. Deborah Madison, page 301. French green lentils, chard, wine, crusty bread dipped in olive oil. Yum.

Also, since it was 90 degrees today we had tinto de veranos with San Pellegrino Pompelmo. Also, so good.

We doubled the carrots and celery, and added more garlic (3 or 4 cloves) plus a cup of wine.