Green Posole with Cod

http://www.bonappetit.com/recipe/green-posole-with-cod-and-cilantro

This was pretty tasty, and was pretty easy.  Nice and spicy, so the kids had mac and cheese.

Ingredients
SERVINGS: 4
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced
Lime wedges (for serving)

Preparation
ACTIVE: 40 MIN TOTAL: 40 MIN

Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes. 


Meanwhile, purée tomatillos in a blender (food processor) until smooth. 


Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 


Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper. 


Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

Sloppy Tacos

http://letnacholibre.blogspot.com/2013/09/sloppy-tacos.html

Use worcestershire sauce this time, but not as much chili powder.  Did not add sugar again.  Added poblanos again.  Lime sour cream is delicious.

Used big cast iron to sautee and bake.  Turned out pretty well this time.  It wasn't as sloppy as I seem to remember from last time (which I think is good).

Kale Tortellini Cannellini and Sausage Soup

http://letnacholibre.blogspot.com/2013/10/kale-tortellini-cannellini-and-sausage.html

Actually used tortellini this time. And fresh stock. Yum.

Eggs in Purgatory

http://letnacholibre.blogspot.com/2012/12/eggs-in-purgatory.html

Added smoked paprika this time, as well as feta.  Waaaay over-cooked the eggs though.  Both times (since we did 4 eggs at a time).  It was better than last time, but still could have been better.

Asian Chicken Slaw

http://letnacholibre.blogspot.com/2013/04/asian-chicken-and-cabbage-salad.html

Doubled the slaw.  Also doubled the peanut butter, which was a bad idea.

Kale Caesar

http://letnacholibre.blogspot.com/2012/07/tuscan-kale-caesar-salad.html

I think someone forgot the "easy on the anchovies" part and went gangbusters on them.  It was a little different because of that, but still pretty good.

Salmon with Collard Greens (aka Kale)

http://letnacholibre.blogspot.com/2014/07/salmon-with-collard-greens-aka-kale.html

Made this again.  With kale again instead of collards.  And it was delicious again.

Kale Tortellini Cannellini and Sausage Soup

http://letnacholibre.blogspot.com/2013/10/kale-tortellini-cannellini-and-sausage.html

Probably make it with ravioli instead of kale.

Brussels Sprouts and Steak Stir-Fry

http://letnacholibre.blogspot.com/2013/02/brussels-sprouts-and-steak-stir-fry.html

http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-steak-stir-fry-51148620

Made it similarly to last time, with added broccoli, mushrooms and bell peppers.  Doubled the sauce this time, which was perhaps a bit too much.

INGREDIENTS

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)

PREPARATION

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Roast Salmon and Broccoli

http://www.bonappetit.com/recipe/roast-salmon-and-broccoli-with-chile-caper-vinaigrette

This was really good.  The vinaigrette was delicious.

Ingredients
SERVINGS: 4
1 bunch broccoli (about 1 1/2 lb.), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-oz. skinless salmon fillets
1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Preparation
ACTIVE: 40 MIN TOTAL: 45 MIN
Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

Kale Tortellini Cannellini and Sausage Soup

http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143

Yum.

Turkey Tortas

These are really quite delicious.

http://www.bonappetit.com/recipe/turkey-torta

Ingredients

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.

Kale Cannellini and Sausage Soup

http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143

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.

Asian Chicken and Cabbage Salad

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

http://www.epicurious.com/recipes/food/views/Asian-Chicken-and-Cabbage-Salad-51160620

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.

Turkey-Spinach not-Sliders

http://www.epicurious.com/recipes/food/views/Turkey-Spinach-Sliders-51175440

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.

Sambal Chicken Skewers

http://www.epicurious.com/recipes/food/views/Sambal-Chicken-Skewers-51175290

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.

Yum.

Salmon with Collard Greens (aka Kale)

http://www.bonappetit.com/recipe/pan-roasted-salmon-with-collards-and-radish-raita

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.

Warm Artichoke Olive Dip

http://www.bonappetit.com/recipe/warm-artichoke-olive-dip

I think this is what we made.  Baked it in 3 ramekins.

Salmon with Collard Greens

http://www.bonappetit.com/recipe/pan-roasted-salmon-with-collards-and-radish-raita

http://www.epicurious.com/recipes/food/views/Pan-Roasted-Salmon-with-Collards-and-Radish-Raita-51148410

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.

Slow-Cooked Salmon, Chickpeas and Greens

Bon Appetit, March 2014, pg 81.  Also:

http://www.bonappetit.com/recipe/slow-cooked-salmon-chickpeas-and-greens
http://www.epicurious.com/recipes/food/views/Slow-Cooked-Salmon-Chickpeas-and-Greens-51224050

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.