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?

Glorious Mac And Cheese

The standard recipe. Pretty good this time but not quite as good.

Thai Larb

https://letnacholibre.blogspot.com/2016/11/thai-larb.html

Not bad, but the peas get stringy

Sausage and Sun Dried Tomato Pasta OnePot

https://www.budgetbytes.com/one-pot-sausage-sun-dried-tomato-pasta/comment-page-5/

Turned out pretty good.

Ingredients

8 oz sweet Italian sausage
1 Tbsp olive oil
2 cloves garlic, minced
1/2 lb frozen broccoli florets
2 cups chicken broth
1/3 cup sun dried tomatoes
8 oz pasta (any small shape)
Pinch of red pepper (optional)
1/4 cup grated Parmesan

Instructions

Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.

Add the minced garlic and frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen. Transfer the broccoli florets to the bowl with the sausage.

Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.

Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.

Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated Parmesan over top. Serve immediately.

Yucatan Fish

Onepot pg. 60. This was good. Needed a spicy habanero salsa though. We used frozen tilapia. Baked for 45 or so. The quinoa wasn't cooked underneath the fish when we took it out.

Glorious Mac and Cheese

Made this in here somehow.  Probably was pretty good, just like always.

Tandoori Salmon with Kale

https://letnacholibre.blogspot.com/2012/12/tandoori-salmon-with-kale.html

Argentine beef

The one pot thing. I went crazy with the mushrooms.

Sesame Peanut Tofu

OnePot, pg 190.  Broccoli, tofu, bell pepper.  The instant brown rice was a bit undercooked, but not terribly so.

Pretty good overall.  Needed a bit of sriracha of course!

Red Curry Chicken

One pot, pg 136. Mushrooms, broccoli, carrots, chickpeas which we didn't have, spinach which we didn't have. Chicken obv.

Was pretty good.

Southwestern quinoa

One pot, pt 109. This was meh.

Argentinian Beef with Quinoa

http://letnacholibre.blogspot.com/2015/01/argentinian-beef-with-quinoa.html

Made it with quinoa again.  Added more spices, but seemed a bit plain still.

Thai Larb

One pot, pg. 112.  Bell pepper, ground beef, cabbage, snow peas, rice.  Was pretty good.

Glorious Mac and Cheese

Made the standard. Added the tomatoes thus time which turned out quite good.

Aloo Gobi

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

Turned out pretty well.  Doubled it.

African Peanut Butter Stew

One pot, pg 116. Chicken, peppers, sweet potato, rice. Next time halve the chicken breasts or more.  Needed an extra 5-10 minutes. It was rather rice heavy, but still pretty filling and good.

Glorious Macaroni and Cheese

http://letnacholibre.blogspot.com/2014/01/glorious-macaroni-and-cheese.html

Added mushrooms this time.  And no cauliflower, just lots of broccoli.

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. 

Boulder Polenta

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

Pacific Island Seafood

One pot, pg 70.  Used shrimp.   And probably some extra sweet taters.  It took longer to cook because of the sweet taters which ended up over-cooking the shrimp.  Next time slice the taters thinner.  It was pretty good though.  We added maybe a 1/4 c. water instead of the 1/4 tbsp called for.  It seemed silly to add that little amount of water, but ours ended up rather liquidy.