Red Peppers, Mushrooms and Barley

One pot, pg 187.  Doubled it, but did not double the feta. Used a whole small container of that. I thought it could have used a bit less. We needed to cook it for maybe 10 more minutes for the barley to be cooked. 

This was quite good, although the kids didn't really like it. 

Aloo Mattar

http://www.forksoverknives.com/recipes/aloo-mattar/

This was pretty tasty.  Used a bit more spices than they said.  4 taters.  Sliced them into 2 inch rounds to cook them.  Peeling them was kind of annoying.  Used a 28oz can diced tomatoes, plus extra peas and carrots. Served with brown rice and naan.  Yum.

INGREDIENTS:

¼ teaspoon black mustard seeds
1-2 pods cardamoms
4 pods clove
1 inch cinnamon stick
¼ teaspoon cumin seeds
1 pinch asafetida (optional)
5-6 medium tomatoes, cubed
1 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1½ teaspoons coriander powder
Salt to taste
3 medium russet potatoes
1 cup fresh, canned or frozen green peas
2 teaspoons finely chopped fresh cilantro (optional)

Instructions: 

In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop, add the cumin seeds and asafetida. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the cayenne pepper, cumin powder, coriander powder, salt and cook for 10-15 minutes.

While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are soft, about 10-15 minutes. Remove from heat and let cool. Peel the skin and cut into 1 inch cubes. Rinse green peas in water and strain the water out. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes.
 Sprinkle cilantro (if using) and serve hot with steamed rice or whole grain bread.

Ropa Vieja

Don't remember where the recipe was for this.  I think we combined a few.  But it was really good.

http://www.food.com/recipe/cuban-ropa-vieja-crock-pot-oamc-232788

Crock potted it.  Served with beans and rice.

Boulder Polenta

One pot, pg 168.  Polenta, tofu, mushrooms.  I think it was good.  Maybe.

Roast Salmon and Veg

Not sure if we were following a recipe, but roasted some salmon with broccoli and cauliflower.  Maybe put some lemon on it.  Or something else.

Stuffed Peppers

http://letnacholibre.blogspot.com/2015/06/stuffed-peppers.html

Chicken Cacciatore

http://letnacholibre.blogspot.com/2015/09/chicken-cacciatore.html

Ah, had we had roasted taters.  Alas.  Did make some noodles though.

Tlacoyos con Pintos Borrachos

http://letnacholibre.blogspot.com/2013/02/little-masa-boats-with-drunken-pintos.html

Yum.  Also yum: mezcal.

Sausage with Squash and Kale

Made the whole30 squash thing. 

http://letnacholibre.blogspot.com/2015/09/brats-kebabs-and-squash-with-kale-and.html

Sautéed some apples with onions to go along with it. Pretty tasty.

Fasty Tacos

Yum

Chili Con Carne

Good old chili con carne. Turned out pretty well.

Quinoa Stir-Fry with Shrimp

http://letnacholibre.blogspot.com/2014/06/quinoa-stir-fry-with-vegetables-and.html

Made this, but with shrimp this time.