Saturday, January 26, 2008
Ten dinners? is going back on vacation. M is doing another round of job-related travel and so T and I are taking off to see the grandparents in Washington, DC. M will come to DC between his jaunts, so we'll be sure T remembers him when it's all done! We'll be back in MI on the 13th of February and ready to cook for ourselves again. Stay tuned and happy eating while we're gone.
Saturday
Smoky corn and black bean pizza (recipe in the comments)
Tomato, clementine, and black bean salad
Hot tea
Chocolate covered raisins
______________________________________________________________
Well, M and I are leaving town tomorrow for a crazy bout of travel. Therefore, we're emptying our larder. When we go away homemade pizza is a common last meal, as there are rarely leftovers for a small size pizza. This is the perfect size for two healthy eaters. I have to admit, I sometimes don't finish my half, but I'll try for the sake of an empty fridge. This particular pizza is very unusual, using BBQ sauce (we like Trader Joe's Kansas City Style - it does taste like the sauce from M's hometown!) as the sauce for the pizza. It makes it seem less pizza-y, but VERY tasty. Also this couldn't be easier. Perfect for a night of last minute "to-dos" before a big travel day. The salad is usually black beans (the rest of the can), tomatoes and avocado, but our avocado bit the dust before we got to it. Oh well. Luckily, we have plenty of clemintines that I'm concerned won't keep until we return.
Prep Notes
Difficulty: Super easy
Chopping: Tomato, clementine
Time: 20 minutes, 12 of which is cooking
Make ahead: This is actually good cold, but I make it fresh since it's so fast.
Reaction
J: "Bon voyage!"
M: "Pizza and barbecue, together at last."
Smoky corn and black bean pizza (recipe in the comments)
Tomato, clementine, and black bean salad
Hot tea
Chocolate covered raisins
______________________________________________________________
Well, M and I are leaving town tomorrow for a crazy bout of travel. Therefore, we're emptying our larder. When we go away homemade pizza is a common last meal, as there are rarely leftovers for a small size pizza. This is the perfect size for two healthy eaters. I have to admit, I sometimes don't finish my half, but I'll try for the sake of an empty fridge. This particular pizza is very unusual, using BBQ sauce (we like Trader Joe's Kansas City Style - it does taste like the sauce from M's hometown!) as the sauce for the pizza. It makes it seem less pizza-y, but VERY tasty. Also this couldn't be easier. Perfect for a night of last minute "to-dos" before a big travel day. The salad is usually black beans (the rest of the can), tomatoes and avocado, but our avocado bit the dust before we got to it. Oh well. Luckily, we have plenty of clemintines that I'm concerned won't keep until we return.
Prep Notes
Difficulty: Super easy
Chopping: Tomato, clementine
Time: 20 minutes, 12 of which is cooking
Make ahead: This is actually good cold, but I make it fresh since it's so fast.
Reaction
J: "Bon voyage!"
M: "Pizza and barbecue, together at last."
Friday, January 25, 2008
Friday
Poached eggs atop spinach and Manchego polenta croutons (recipe in the comments)
Sauteed grape tomatoes
Hot tea
Brownies
______________________________________________________________
This is a new recipe for us and what a winner! We were both overwhelmed by the presentation on this one. It's especially amazing given how easy this is to prepare. This is a "make-for-the-prospective-in-laws" recipe if I ever saw one - given that your prospective in-laws eat eggs and are ok with meals that don't contain meat! The flavors are very clean and you can really taste each ingredient. The original didn't have the tomatoes, but both M and I think they are integral to the finished product and so the posted recipe has the sauteed tomatoes as a component part. This was our first time using prepared polenta and we were not expecting it to be so wet when we removed it from the tube. It turns out fine, so don't worry. We do, however, note that this would be excellent and better for you (though not quite so elegant or quite as easy (close to as easy though!)) if you used quick cooking polenta (such as Red Mill brand). I would make a 1 cup recipe and stir the cheese into it once it was cooked. Regardless of how you end up making it, this is a winner.
Prep Notes
Difficulty: Very easy
Chopping: Grate cheese
Time: 25 minutes
Make ahead: You could probably do the croutons ahead, but I would probably do it all last minute.
Reaction
J: "Stacks of joy."
M: "Beautiful and tasty."
Poached eggs atop spinach and Manchego polenta croutons (recipe in the comments)
Sauteed grape tomatoes
Hot tea
Brownies
______________________________________________________________
This is a new recipe for us and what a winner! We were both overwhelmed by the presentation on this one. It's especially amazing given how easy this is to prepare. This is a "make-for-the-prospective-in-laws" recipe if I ever saw one - given that your prospective in-laws eat eggs and are ok with meals that don't contain meat! The flavors are very clean and you can really taste each ingredient. The original didn't have the tomatoes, but both M and I think they are integral to the finished product and so the posted recipe has the sauteed tomatoes as a component part. This was our first time using prepared polenta and we were not expecting it to be so wet when we removed it from the tube. It turns out fine, so don't worry. We do, however, note that this would be excellent and better for you (though not quite so elegant or quite as easy (close to as easy though!)) if you used quick cooking polenta (such as Red Mill brand). I would make a 1 cup recipe and stir the cheese into it once it was cooked. Regardless of how you end up making it, this is a winner.
Prep Notes
Difficulty: Very easy
Chopping: Grate cheese
Time: 25 minutes
Make ahead: You could probably do the croutons ahead, but I would probably do it all last minute.
Reaction
J: "Stacks of joy."
M: "Beautiful and tasty."
Thursday - out to Cafe Habana for a real date!
This is just a place holder post to let you know we went out just the two of us for an exceptional dinner at Cafe Habana. It was our first time there at night and we are now planning to be regulars! What a great date!
This is just a place holder post to let you know we went out just the two of us for an exceptional dinner at Cafe Habana. It was our first time there at night and we are now planning to be regulars! What a great date!
Wednesday, January 23, 2008
Wednesday
Edamame lo mein (recipe in the comments)
Blood orange salad
Hot tea
Sliced pears with cinnamon and sugar
______________________________________________________________
M and I seem to have an overall soy quest. Regular readers know how much we seek out tofu, but we're also looking for recipes with edamame. We don't have many yet, but this one is excellent. The lo mein is flavorful and not at all greasy (as you so often find it in restaurants). The sauce is a bit sweet and sour at the same time, but not cloyingly so. Also, the edamame seems like a natural addition to the noodles and the bite of the soy beans is welcome in the dish. Often edamame seems sprinkled into a recipe, purely to add edamame, as opposed to because it makes sense to have it as an ingredient. We're not fans of those recipes. I love this with fresh fruit and blood oranges are at their peak right now. If you haven't tried them, they're very tasty, but mostly VERY beautiful. They lift you right out of winter doldrums and make you think of tropical destinations.
Prep Notes
Difficulty: Easy
Chopping: Carrot, red pepper, blood oranges, pears
Time: 30 minutes
Make ahead: I would make this one last minute.
Reaction
J: "Tangy, mmmm."
M: "Got soy?"
Edamame lo mein (recipe in the comments)
Blood orange salad
Hot tea
Sliced pears with cinnamon and sugar
______________________________________________________________
M and I seem to have an overall soy quest. Regular readers know how much we seek out tofu, but we're also looking for recipes with edamame. We don't have many yet, but this one is excellent. The lo mein is flavorful and not at all greasy (as you so often find it in restaurants). The sauce is a bit sweet and sour at the same time, but not cloyingly so. Also, the edamame seems like a natural addition to the noodles and the bite of the soy beans is welcome in the dish. Often edamame seems sprinkled into a recipe, purely to add edamame, as opposed to because it makes sense to have it as an ingredient. We're not fans of those recipes. I love this with fresh fruit and blood oranges are at their peak right now. If you haven't tried them, they're very tasty, but mostly VERY beautiful. They lift you right out of winter doldrums and make you think of tropical destinations.
Prep Notes
Difficulty: Easy
Chopping: Carrot, red pepper, blood oranges, pears
Time: 30 minutes
Make ahead: I would make this one last minute.
Reaction
J: "Tangy, mmmm."
M: "Got soy?"
Tuesday, January 22, 2008
Tuesday
South Pacific shrimp (recipe in the comments)
Coconut rice (recipe in the comments)
Cucumber and lime salad
Hot tea
Chocolate covered raisins
______________________________________________________________
This is a recipe we first had with our friends K & A (from California). K & A are kindred spirits in the cooking department and have often inspired me (memorable contributions include crockpot ribs, grilled pizza, Asian cole slaw, moussaka pie, and Abruzzi-style lamb sauce - stay tuned!). This though is a true favorite. It's easy to put together, has wonderful rich flavor, is good for you, and with our rice recipe you don't end up with stray coconut milk left over afterwards! I'm excited to see T's reaction tomorrow. As we're now located rather far from K & A, we don't get to sample their cuisine as often as we'd like, but M got a quick visit in when he was in CA last week and we hope to see them for a more extended vacation together this March. Posts from our RV trip are sure to appear. I hope they have wi-fi in Anza-Borrego ;)
Prep Notes
Difficulty: Easy
Chopping: Jalapeños, ginger, garlic, cucumbers
Time: 45 minutes (15 of which is marinating)
Make ahead: All of this is best done last minute.
Reaction
J: "This was even better than usual. I wish I knew what we did :)"
M: "A tropical indulgence."
South Pacific shrimp (recipe in the comments)
Coconut rice (recipe in the comments)
Cucumber and lime salad
Hot tea
Chocolate covered raisins
______________________________________________________________
This is a recipe we first had with our friends K & A (from California). K & A are kindred spirits in the cooking department and have often inspired me (memorable contributions include crockpot ribs, grilled pizza, Asian cole slaw, moussaka pie, and Abruzzi-style lamb sauce - stay tuned!). This though is a true favorite. It's easy to put together, has wonderful rich flavor, is good for you, and with our rice recipe you don't end up with stray coconut milk left over afterwards! I'm excited to see T's reaction tomorrow. As we're now located rather far from K & A, we don't get to sample their cuisine as often as we'd like, but M got a quick visit in when he was in CA last week and we hope to see them for a more extended vacation together this March. Posts from our RV trip are sure to appear. I hope they have wi-fi in Anza-Borrego ;)
Prep Notes
Difficulty: Easy
Chopping: Jalapeños, ginger, garlic, cucumbers
Time: 45 minutes (15 of which is marinating)
Make ahead: All of this is best done last minute.
Reaction
J: "This was even better than usual. I wish I knew what we did :)"
M: "A tropical indulgence."
Monday, January 21, 2008
Monday
Tofu and black bean tacos (recipe with our changes in the comments)
Watermelon
Hot tea
Peppermint bark
______________________________________________________________
Ack! I've done it again! Watermelon!??!?!?!!! What's become of me? Well, honestly, Whole Foods is dragging me down. We were supposed to have this with a pear and orange salad, but ALL the pears looked NASTY. Yes, NASTY - and not just with a capital N, but with a capital N-A-S-T-Y. I wanted fruit for this, because we're having an avocado and tomato salad later in the week (stay tuned!) and just came up with nothing even remotely winter-y that looked edible. Should I have sucked it up and had canned pineapple? Probably, but the baby watermelons were on sale again and I succumbed. I have no excuses, I did it completely knowingly. Ah, well, tomorrow is another day ;) Here's the best part, I came home to go through my Eating Well for February and found an online recipe for Mexican cole slaw that would have been perfect. Next time! The tacos are a new recipe that we really like, though we'll change a few things next time (change beans to pinto; add olives, salsa, and sour cream or yogurt). Our reactions are reflected in the posted recipe.
Prep Notes
Difficulty: Easy
Chopping: Green onion, garlic, watermelon
Time: 30 minutes
Make ahead: I think you could make the taco filling ahead and re-heat it.
Reaction
J: "Tofu triumphs again!"
M: "A very sustainable olé!"
Tofu and black bean tacos (recipe with our changes in the comments)
Watermelon
Hot tea
Peppermint bark
______________________________________________________________
Ack! I've done it again! Watermelon!??!?!?!!! What's become of me? Well, honestly, Whole Foods is dragging me down. We were supposed to have this with a pear and orange salad, but ALL the pears looked NASTY. Yes, NASTY - and not just with a capital N, but with a capital N-A-S-T-Y. I wanted fruit for this, because we're having an avocado and tomato salad later in the week (stay tuned!) and just came up with nothing even remotely winter-y that looked edible. Should I have sucked it up and had canned pineapple? Probably, but the baby watermelons were on sale again and I succumbed. I have no excuses, I did it completely knowingly. Ah, well, tomorrow is another day ;) Here's the best part, I came home to go through my Eating Well for February and found an online recipe for Mexican cole slaw that would have been perfect. Next time! The tacos are a new recipe that we really like, though we'll change a few things next time (change beans to pinto; add olives, salsa, and sour cream or yogurt). Our reactions are reflected in the posted recipe.
Prep Notes
Difficulty: Easy
Chopping: Green onion, garlic, watermelon
Time: 30 minutes
Make ahead: I think you could make the taco filling ahead and re-heat it.
Reaction
J: "Tofu triumphs again!"
M: "A very sustainable olé!"
Aren't the right tools wonderful? There are jobs that are very difficult that can become effortless with the right piece of equipment. Ever try to sharpen a pencil without a pencil sharpener or even with a bad one? There are a few pieces of kitchen equipment like this and one is quite surprising - or at least it was to me.
The stick blender
Yes, this is now an essential part of my kitchen arsenal. I know, I know - a stick blender??? What do I use it for??? I can hear your incredulity across the Internet. But the answer is simple, for many things, but most of all for soup. Soup is one of the most satisfying meals available. Soup is easy, flavorful, comes warm or cold, keeps well, freezes well, and tastes good. What a concept! That said, many soups - some of the best soups - just aren't as good if they're not pureed. Anyone who has pureed soup in batches in a blender (making a huge mess and, more likely than not, spraying it out the top of the blender), probably doesn't do it very often. It's a nightmare. The stick blender eliminates the need for this, allowing you to puree to your desired smoothness directly in your cooking pot - even if it's non-stick. The best part about my stick blender (pictured at the link above. Yes, you can get it for cheaper than that.) is that the motor attaches to a little mini-food processor, allowing me to quickly mince garlic, ginger, chilis, and the like when I only need to do a small amount and don't want to dirty our whole Cuisinart. This was especially amazing when I was pureeing all of our food into tiny infant portions for T. What a miracle (Have you ever tried a baby food mill???? Speaking of nightmares!).
I blog about this now, not because of a forthcoming soup recipe, but because of a lovely email from my dad:
"I made my pot roast last night and it was great. However, thanks to you I now realize how much easier this would be with a stick blender. We have an attachment for our hand mixer, but all it really did was stir things up. I had to remove all the vegetables to the food processor and then remix them to make the sauce; dirtying tons of stuff and taking way too much time. This is another thing I never knew I needed :)"
I expect a stick blender will be making its way into my dad's house soon.
He ends with this fabulous other food related thought, with which I heartily agree:
"On another foodie note, I love fresh thyme. Not only does it taste better than dried, but it smells good when you cut it and it looks good when it’s growing. Best of all nothing can kill it! Ours is just peaking out from the snow and it’s as fresh and tasty as it was in high summer."
Even true in Michigan!
The stick blender
Yes, this is now an essential part of my kitchen arsenal. I know, I know - a stick blender??? What do I use it for??? I can hear your incredulity across the Internet. But the answer is simple, for many things, but most of all for soup. Soup is one of the most satisfying meals available. Soup is easy, flavorful, comes warm or cold, keeps well, freezes well, and tastes good. What a concept! That said, many soups - some of the best soups - just aren't as good if they're not pureed. Anyone who has pureed soup in batches in a blender (making a huge mess and, more likely than not, spraying it out the top of the blender), probably doesn't do it very often. It's a nightmare. The stick blender eliminates the need for this, allowing you to puree to your desired smoothness directly in your cooking pot - even if it's non-stick. The best part about my stick blender (pictured at the link above. Yes, you can get it for cheaper than that.) is that the motor attaches to a little mini-food processor, allowing me to quickly mince garlic, ginger, chilis, and the like when I only need to do a small amount and don't want to dirty our whole Cuisinart. This was especially amazing when I was pureeing all of our food into tiny infant portions for T. What a miracle (Have you ever tried a baby food mill???? Speaking of nightmares!).
I blog about this now, not because of a forthcoming soup recipe, but because of a lovely email from my dad:
"I made my pot roast last night and it was great. However, thanks to you I now realize how much easier this would be with a stick blender. We have an attachment for our hand mixer, but all it really did was stir things up. I had to remove all the vegetables to the food processor and then remix them to make the sauce; dirtying tons of stuff and taking way too much time. This is another thing I never knew I needed :)"
I expect a stick blender will be making its way into my dad's house soon.
He ends with this fabulous other food related thought, with which I heartily agree:
"On another foodie note, I love fresh thyme. Not only does it taste better than dried, but it smells good when you cut it and it looks good when it’s growing. Best of all nothing can kill it! Ours is just peaking out from the snow and it’s as fresh and tasty as it was in high summer."
Even true in Michigan!
Sunday, January 20, 2008
Sunday
Crockpot braised sage chicken with vegetables (recipe in the comments)
Harvest grains
Braised brussel sprouts
Hot tea
Peppermint bark
______________________________________________________________
This was going to be the welcome home dinner for M when we thought he was returning this evening. I love using my crockpot to make celebratory meals. The prep is usually easy and you do it early in the day so dinner itself feels effortless. I know that crockpots seem stuffy, but I think they're a modern marvel. This is a pretty traditional chicken pot au feu type recipe, but we most often use our crockpot for vegetarian stews and soups, which brings the appliance into the modern era. It's wonderful to prepare in the morning (or, more often for us, the night before) and know dinner will be waiting for you. Also, slow cooking by it's nature lowers the amount of fat necessary in a recipe, typically leaving you with very healthy dishes. I could go on, but I think you get the point.
Prep Notes
Difficulty: Easy
Chopping: Onion, celery, garlic, sage
Time: 20 minutes to prep, 8 hours to cook
Make ahead: That's the idea :)
Reaction
J: "This is my favorite ultra-traditional meal we've made in years! Watch out beef Daube, crockpot braised sage chicken with vegetables is sneaking up on you!"
M: "Just like Mama used to make...if your mama was fancy and French!"
Crockpot braised sage chicken with vegetables (recipe in the comments)
Harvest grains
Braised brussel sprouts
Hot tea
Peppermint bark
______________________________________________________________
This was going to be the welcome home dinner for M when we thought he was returning this evening. I love using my crockpot to make celebratory meals. The prep is usually easy and you do it early in the day so dinner itself feels effortless. I know that crockpots seem stuffy, but I think they're a modern marvel. This is a pretty traditional chicken pot au feu type recipe, but we most often use our crockpot for vegetarian stews and soups, which brings the appliance into the modern era. It's wonderful to prepare in the morning (or, more often for us, the night before) and know dinner will be waiting for you. Also, slow cooking by it's nature lowers the amount of fat necessary in a recipe, typically leaving you with very healthy dishes. I could go on, but I think you get the point.
Prep Notes
Difficulty: Easy
Chopping: Onion, celery, garlic, sage
Time: 20 minutes to prep, 8 hours to cook
Make ahead: That's the idea :)
Reaction
J: "This is my favorite ultra-traditional meal we've made in years! Watch out beef Daube, crockpot braised sage chicken with vegetables is sneaking up on you!"
M: "Just like Mama used to make...if your mama was fancy and French!"
Saturday, January 19, 2008
Saturday
Pasta with eggplant sauce (recipe in the comments)
Green beans
Hot tea
English toffee
______________________________________________________________
The note I originally made on this recipe is "Finally, a GREAT eggplant sauce". As that indicates, searching for a good red sauce with eggplant was a long process. Most are either bitter or the eggplant is unnoticeable. This one is excellent though, and easy. It does rely on a jar of pasta sauce (which, as noted in the recipe, needs to be very flavorful), making it slightly less sustainable, but the result is yummy and the speed of this dinner prep is great! Sometimes convenience foods are just that, convenient. As M got home this afternoon and is, unsurprisingly, exhausted, a fast homey dinner seemed just the thing. What could be more welcoming than hot pasta with yummy eggplant? This is a big favorite of T's.
Prep Notes
Difficulty: Easy
Chopping: Eggplant, onion, garlic, basil
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.
Reaction
J: "Finally."
M: "Eggplant is under-explored."
Pasta with eggplant sauce (recipe in the comments)
Green beans
Hot tea
English toffee
______________________________________________________________
The note I originally made on this recipe is "Finally, a GREAT eggplant sauce". As that indicates, searching for a good red sauce with eggplant was a long process. Most are either bitter or the eggplant is unnoticeable. This one is excellent though, and easy. It does rely on a jar of pasta sauce (which, as noted in the recipe, needs to be very flavorful), making it slightly less sustainable, but the result is yummy and the speed of this dinner prep is great! Sometimes convenience foods are just that, convenient. As M got home this afternoon and is, unsurprisingly, exhausted, a fast homey dinner seemed just the thing. What could be more welcoming than hot pasta with yummy eggplant? This is a big favorite of T's.
Prep Notes
Difficulty: Easy
Chopping: Eggplant, onion, garlic, basil
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.
Reaction
J: "Finally."
M: "Eggplant is under-explored."
Friday, January 18, 2008
Friday
Spicy red lentil dahl (recipe in comments)
Naan
Cucumber salad
Hot tea
English toffee
______________________________________________________________
This is the speediest dahl recipe we've made and I love it. It's simple, flavorful, and good hot, warm or cold. I like it best with naan or pita, but it's also good with rice or as a dip for veggies at lunch. The coconut milk gives it a wonderful creaminess, without making it seem heavy. Don't be put off by the long ingredient list, most of it is just measuring spices. T is a big fan of this too, though he had leftover sausage soup tonight. He was not a fan of that, but he hasn't eaten well all day, so it may not be the soup he didn't like. I think the antibiotics are suppressing his appetite. We just found out that M gets to come home a day early, so the whole team will be back for tomorrow's post. Yippee!
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 25 minutes
Make ahead: Yes.
Reaction
J: "If I only had ten dinners this would be one of them!"
Spicy red lentil dahl (recipe in comments)
Naan
Cucumber salad
Hot tea
English toffee
______________________________________________________________
This is the speediest dahl recipe we've made and I love it. It's simple, flavorful, and good hot, warm or cold. I like it best with naan or pita, but it's also good with rice or as a dip for veggies at lunch. The coconut milk gives it a wonderful creaminess, without making it seem heavy. Don't be put off by the long ingredient list, most of it is just measuring spices. T is a big fan of this too, though he had leftover sausage soup tonight. He was not a fan of that, but he hasn't eaten well all day, so it may not be the soup he didn't like. I think the antibiotics are suppressing his appetite. We just found out that M gets to come home a day early, so the whole team will be back for tomorrow's post. Yippee!
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 25 minutes
Make ahead: Yes.
Reaction
J: "If I only had ten dinners this would be one of them!"
Thursday, January 17, 2008
Thursday
Italian sausage soup (recipe in comments)
Spinach salad with grape tomatoes and onion
Hot cocoa
______________________________________________________________
This is one of those impossible recipes. It's so easy that it cannot be as good as it is. The flavors here rely on canned Italian style tomatoes. It always makes me feel like I'm cheating when I make it, but I have ignored those feelings and even served this to company! There are few recipes this easy and I am always impressed with the outcome. The only key is to crumble the raw sausage after you remove the casings, but before you cook. Yes, this is messy, but it will save you from having to constantly crumble as the meat cooks, which is difficult anyway. I don't have T's reaction to this one because I didn't get it together to make this before he went to bed tonight. He'll have it for dinner tomorrow and I'll let you know.
Prep Notes
Difficulty: Super easy
Chopping: Crumble sausage, basil
Time: 20 minutes
Make ahead: Yes.
Reaction
J: "Even though I fessed up to this above, I still feel like I'm cheating! Can this be cooking???"
Italian sausage soup (recipe in comments)
Spinach salad with grape tomatoes and onion
Hot cocoa
______________________________________________________________
This is one of those impossible recipes. It's so easy that it cannot be as good as it is. The flavors here rely on canned Italian style tomatoes. It always makes me feel like I'm cheating when I make it, but I have ignored those feelings and even served this to company! There are few recipes this easy and I am always impressed with the outcome. The only key is to crumble the raw sausage after you remove the casings, but before you cook. Yes, this is messy, but it will save you from having to constantly crumble as the meat cooks, which is difficult anyway. I don't have T's reaction to this one because I didn't get it together to make this before he went to bed tonight. He'll have it for dinner tomorrow and I'll let you know.
Prep Notes
Difficulty: Super easy
Chopping: Crumble sausage, basil
Time: 20 minutes
Make ahead: Yes.
Reaction
J: "Even though I fessed up to this above, I still feel like I'm cheating! Can this be cooking???"
Wednesday
Chickpea orzo pilaf
Cucumber salad
Hot tea
Brownie
______________________________________________________________
I forgot to post last night, since I just had leftovers! It was still yummy and I find myself almost happy M's out of town so I can eat this. T didn't have leftovers, he had eggs, toast and applesauce (how BRATY!), but he's having the rest of the pilaf for lunch today.
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, garlic, radishes, cucumbers
Time: 30 minutes
Make ahead: Yes. The pilaf gets less brothy as it sits and the orzo absorbs the liquid, but it's still good.
Reaction
J: "It's still one of my favorite meals - even leftover!"
Chickpea orzo pilaf
Cucumber salad
Hot tea
Brownie
______________________________________________________________
I forgot to post last night, since I just had leftovers! It was still yummy and I find myself almost happy M's out of town so I can eat this. T didn't have leftovers, he had eggs, toast and applesauce (how BRATY!), but he's having the rest of the pilaf for lunch today.
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, garlic, radishes, cucumbers
Time: 30 minutes
Make ahead: Yes. The pilaf gets less brothy as it sits and the orzo absorbs the liquid, but it's still good.
Reaction
J: "It's still one of my favorite meals - even leftover!"
Tuesday, January 15, 2008
Tuesday
Chickpea orzo pilaf (recipe in the comments)
Green salad with cucumbers and tomatoes
Hot tea
English toffee
______________________________________________________________
Ack! I deleted this post accidentally when I posted the following days' post. I hope I re-create it ok!
This is one of my favorite meals. Sadly, for me, it is one of M's least favorite meals. Therefore I almost always have this when M is out of town. Luckily, T loves it as well. It's a very basic and comforting chicken soup with enough twists (curry powder, chili sauce and thyme) to keep it interesting. It's the perfect fare for a cold night. T had this with mashed bananas to keep it BRATY, while I had the above sides. Don't mistake chili sauce for hot sauce or Tabasco. Chili sauce is found near ketchup in the grocery store and is a main ingredient in cocktail sauce. Three tablespoons of Tabasco would make this REALLY nasty.
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, garlic, radishes, cucumbers
Time: 30 minutes
Make ahead: Yes. The pilaf gets less brothy as it sits and the orzo absorbs the liquid, but it's still good.
Reaction
J: "How could this not be your favorite meal???"
Chickpea orzo pilaf (recipe in the comments)
Green salad with cucumbers and tomatoes
Hot tea
English toffee
______________________________________________________________
Ack! I deleted this post accidentally when I posted the following days' post. I hope I re-create it ok!
This is one of my favorite meals. Sadly, for me, it is one of M's least favorite meals. Therefore I almost always have this when M is out of town. Luckily, T loves it as well. It's a very basic and comforting chicken soup with enough twists (curry powder, chili sauce and thyme) to keep it interesting. It's the perfect fare for a cold night. T had this with mashed bananas to keep it BRATY, while I had the above sides. Don't mistake chili sauce for hot sauce or Tabasco. Chili sauce is found near ketchup in the grocery store and is a main ingredient in cocktail sauce. Three tablespoons of Tabasco would make this REALLY nasty.
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, garlic, radishes, cucumbers
Time: 30 minutes
Make ahead: Yes. The pilaf gets less brothy as it sits and the orzo absorbs the liquid, but it's still good.
Reaction
J: "How could this not be your favorite meal???"
Monday, January 14, 2008
Monday
Fried rice (recipe in the comments)
Steamed snow peas with teriyaki
Cucumber salad
Hot tea
______________________________________________________________
M left on work related travel today and Theo started the BRATY diet, due to some ugly gastrointestinal problems resulting from antibiotics. So, I'm cooking for one adult and one not-so-hot 18-month old. I needed a fast meal that was indicated by the BRATY time we're having :) Fried rice seemed like a good place to go. Theo had it with smashed bananas and I had the above sides. Everyone was quite thrilled. This is not haute cuisine, but it's very tasty and fast, For those of you cooking for one, this makes leftovers for lunch tomorrow and is very easy - even in above-mentioned situation! Enjoy!
Prep Notes
Difficulty: Crazy easy
Chopping: Onion, cucumbers
Time: 20 minutes
Make ahead: Yep!
Reaction
J: "This comes together very well and is just the sort of comfort T and I needed today."
Fried rice (recipe in the comments)
Steamed snow peas with teriyaki
Cucumber salad
Hot tea
______________________________________________________________
M left on work related travel today and Theo started the BRATY diet, due to some ugly gastrointestinal problems resulting from antibiotics. So, I'm cooking for one adult and one not-so-hot 18-month old. I needed a fast meal that was indicated by the BRATY time we're having :) Fried rice seemed like a good place to go. Theo had it with smashed bananas and I had the above sides. Everyone was quite thrilled. This is not haute cuisine, but it's very tasty and fast, For those of you cooking for one, this makes leftovers for lunch tomorrow and is very easy - even in above-mentioned situation! Enjoy!
Prep Notes
Difficulty: Crazy easy
Chopping: Onion, cucumbers
Time: 20 minutes
Make ahead: Yep!
Reaction
J: "This comes together very well and is just the sort of comfort T and I needed today."
Sunday, January 13, 2008
Sunday
Black eyed pea stew (completely untested stab at a new recipe in the comments - let me know if you try it!)
Cornbread
Sauteed red and green peppers
Hot tea
______________________________________________________________
This recipe was both excellent and disappointing. How is that possible? Well, it's a rare feat! The flavors in the stew were wonderful - definitely top marks. BUT, despite an extra hour and a half of cooking, the beans never got cooked thoroughly. By the time we ate it, they were "al dente", rather than hard. Still, that's not a preferred bean consistency. Despite the recipe's claims that pre-soaking is unnecessary, I disagree (wholeheartedly!). In the end though, I would re-invent this recipe, using canned black-eyed peas. I think that would make it much easier and much tastier (at least than the version with unsoaked beans). We will definitely be trying "our" version soon! We tried a new cornbread mix (Arrowhead Mills), which was fantastic. We both agreed that it was as good as our homemade cornbread! What a find!
Prep Notes
Difficulty: Easy, but inordinately long cooking time, especially for moderately hard beans.
Chopping: Onion, kielbasa
Time: 25 minutes to prep, 3 hours to cook (mostly)
Make ahead: I certainly hope so!
Reaction
J: "Amazing, even with hard beans! What a recipe!"
M: "Very, very delicious, but, mmm, toothy."
Black eyed pea stew (completely untested stab at a new recipe in the comments - let me know if you try it!)
Cornbread
Sauteed red and green peppers
Hot tea
______________________________________________________________
This recipe was both excellent and disappointing. How is that possible? Well, it's a rare feat! The flavors in the stew were wonderful - definitely top marks. BUT, despite an extra hour and a half of cooking, the beans never got cooked thoroughly. By the time we ate it, they were "al dente", rather than hard. Still, that's not a preferred bean consistency. Despite the recipe's claims that pre-soaking is unnecessary, I disagree (wholeheartedly!). In the end though, I would re-invent this recipe, using canned black-eyed peas. I think that would make it much easier and much tastier (at least than the version with unsoaked beans). We will definitely be trying "our" version soon! We tried a new cornbread mix (Arrowhead Mills), which was fantastic. We both agreed that it was as good as our homemade cornbread! What a find!
Prep Notes
Difficulty: Easy, but inordinately long cooking time, especially for moderately hard beans.
Chopping: Onion, kielbasa
Time: 25 minutes to prep, 3 hours to cook (mostly)
Make ahead: I certainly hope so!
Reaction
J: "Amazing, even with hard beans! What a recipe!"
M: "Very, very delicious, but, mmm, toothy."
Friday, January 11, 2008
Friday
Whole wheat pasta with sausage, leeks, and fontina (recipe in the comments)
Endive, oak leaf lettuce, and orange salad with raspberry balsamic dressing
Hot cocoa
Almond biscotti
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This recipe, inspired by a Lydia Bastinich dish, was our introduction to good whole wheat pasta. We had tried whole wheat pasta several times and found it to be grainy, dry, and overpowering for most sauces. As time has passed, however, whole wheat pastas have gotten better and better. We try to eat whole wheat pasta whenever our sauce is robust enough (or basic enough to be in need of a grainy kick). This is a perfect introduction for anyone who is skeptical about whole wheat. Lydia (as she is most commonly known - I had to google her last name!) has a restaurant in Kansas City that we have visited with M's mom. We're big fans of her food and food philosophy, so it isn't surprising that we like this dish. The salad (local hot house greens!) is a side that's more sustainable than last night's watermelon, so I'm more at peace with our choices!
Prep Notes
Difficulty: Easy.
Chopping: Leek, cabbage, shred fontina
Time: 35 minutes
Make ahead: I would probably do this last minute, but you could make the sauce ahead and then toss with fresh pasta last minute.
Reaction
J: "I'm a whole wheat convert all over again!"
M: "Makes whole wheat sing."
Whole wheat pasta with sausage, leeks, and fontina (recipe in the comments)
Endive, oak leaf lettuce, and orange salad with raspberry balsamic dressing
Hot cocoa
Almond biscotti
______________________________________________________________
This recipe, inspired by a Lydia Bastinich dish, was our introduction to good whole wheat pasta. We had tried whole wheat pasta several times and found it to be grainy, dry, and overpowering for most sauces. As time has passed, however, whole wheat pastas have gotten better and better. We try to eat whole wheat pasta whenever our sauce is robust enough (or basic enough to be in need of a grainy kick). This is a perfect introduction for anyone who is skeptical about whole wheat. Lydia (as she is most commonly known - I had to google her last name!) has a restaurant in Kansas City that we have visited with M's mom. We're big fans of her food and food philosophy, so it isn't surprising that we like this dish. The salad (local hot house greens!) is a side that's more sustainable than last night's watermelon, so I'm more at peace with our choices!
Prep Notes
Difficulty: Easy.
Chopping: Leek, cabbage, shred fontina
Time: 35 minutes
Make ahead: I would probably do this last minute, but you could make the sauce ahead and then toss with fresh pasta last minute.
Reaction
J: "I'm a whole wheat convert all over again!"
M: "Makes whole wheat sing."
Thursday, January 10, 2008
Thursday
Chili relleno casserole (recipe in the comments)
Corn tortillas, red salsa
Watermelon (how's that for out of season???)
Hot tea
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This is an easy and transcendent recipe. We got the original out of Eating Well, but (as is common for us) added some fat and calories back in to make it a good dish for normal eaters. This is SO easy to put together and then you can have a cocktail and relax while it cooks. We always have this with fruit, and baby watermelons were on sale at both Trader Joe's and Whole Foods. I buckled and bought one. I know, they're out of season and had to be shipped a million miles (actually only from California, which is probably where most of our salad greens are coming from these days). In case you were unclear, I'm not immune to temptation and they sure looked yummy and summery. Back to "the 5" tomorrow :)
Prep Notes
Difficulty: Super easy
Chopping: Scallions, grate cheese, watermelon
Time: 10 minutes to prep, 35-40 minutes to bake
Make ahead: When I do this ahead, I do the prep and then put it in the oven last minute (or last 40 minutes ;)
Reaction
J: "So few ingredients can't possibly make flavor this amazing!!!"
M: "Casserole en español"
Chili relleno casserole (recipe in the comments)
Corn tortillas, red salsa
Watermelon (how's that for out of season???)
Hot tea
______________________________________________________________
This is an easy and transcendent recipe. We got the original out of Eating Well, but (as is common for us) added some fat and calories back in to make it a good dish for normal eaters. This is SO easy to put together and then you can have a cocktail and relax while it cooks. We always have this with fruit, and baby watermelons were on sale at both Trader Joe's and Whole Foods. I buckled and bought one. I know, they're out of season and had to be shipped a million miles (actually only from California, which is probably where most of our salad greens are coming from these days). In case you were unclear, I'm not immune to temptation and they sure looked yummy and summery. Back to "the 5" tomorrow :)
Prep Notes
Difficulty: Super easy
Chopping: Scallions, grate cheese, watermelon
Time: 10 minutes to prep, 35-40 minutes to bake
Make ahead: When I do this ahead, I do the prep and then put it in the oven last minute (or last 40 minutes ;)
Reaction
J: "So few ingredients can't possibly make flavor this amazing!!!"
M: "Casserole en español"
Wednesday, January 9, 2008
Wednesday
Bean Bolognese (recipe in the comments)
Endive and oak leaf lettuce salad with rosemary balsamic dressing
Rosemary breadstsicks (the thin cracker-like ones)
Hot tea
Peppermint bark
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When you think of a Bolognese sauce, you think of a rich, meat-y sauce. This is a hearty, vegetarian version, giving you the same rich feel with a fresh vegetable taste and without as much fat. The recipe includes a can of mixed salad beans. We have easy access to these from Westbrae Naturals, but any bean mix or even a single type of bean would be fine. This is one of those recipes where we originally had it with a salad and cracker breadsticks. Since I made a note of this, we always have the same crackers. It makes the recipe seem special :)
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery, garlic, parsley, Parmesan
Time: 40 minutes
Make ahead: The sauce saves well. Make the fettuccine last minute.
Reaction
J: "I could have eaten two bowls! Mmmmmm."
M: "Mmmm, zesty beans ... and pasta!"
Bean Bolognese (recipe in the comments)
Endive and oak leaf lettuce salad with rosemary balsamic dressing
Rosemary breadstsicks (the thin cracker-like ones)
Hot tea
Peppermint bark
______________________________________________________________
When you think of a Bolognese sauce, you think of a rich, meat-y sauce. This is a hearty, vegetarian version, giving you the same rich feel with a fresh vegetable taste and without as much fat. The recipe includes a can of mixed salad beans. We have easy access to these from Westbrae Naturals, but any bean mix or even a single type of bean would be fine. This is one of those recipes where we originally had it with a salad and cracker breadsticks. Since I made a note of this, we always have the same crackers. It makes the recipe seem special :)
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery, garlic, parsley, Parmesan
Time: 40 minutes
Make ahead: The sauce saves well. Make the fettuccine last minute.
Reaction
J: "I could have eaten two bowls! Mmmmmm."
M: "Mmmm, zesty beans ... and pasta!"
Tuesday, January 8, 2008
Tuesday
Kidney bean curry (recipe in the comments)
Jasmine rice
Salad with honey lime dressing
Hot tea
Glazed chocolate Christmas cake (it's gone!)
______________________________________________________________
Once again we're back to an Indian dinner. This is a favorite, as our love of curries and beans gets to shine. The preparation here is very simple, but the curry does take a full 30 minutes to cook and you have to add things at several points during that time. It makes it a slightly more attention intensive meal then many we do. That said, the result is worth it and the ease of preparation makes it certainly worth the extra time. Typically, we have this over rice with a cooling cucumber salad. Sadly, our cucumbers were in less than stellar shape when I opened the crisper today, so we had to punt. The salad was fine, but not my first choice for a pairing.
Prep Notes
Difficulty: Easy to prepare, a bit intensive attention to cooking
Chopping: Onion, chili, garlic, ginger
Time: 50 minutes
Make ahead: Yep. You can make the whole thing ahead or make the spiced onions right up until you add the beans. Make the rice last minute (or in a rice cooker).
Reaction
J: "Why doesn't everyone love beans? Or Indian food, for that matter???"
M: "Mmmmm, zesty beans."
Kidney bean curry (recipe in the comments)
Jasmine rice
Salad with honey lime dressing
Hot tea
Glazed chocolate Christmas cake (it's gone!)
______________________________________________________________
Once again we're back to an Indian dinner. This is a favorite, as our love of curries and beans gets to shine. The preparation here is very simple, but the curry does take a full 30 minutes to cook and you have to add things at several points during that time. It makes it a slightly more attention intensive meal then many we do. That said, the result is worth it and the ease of preparation makes it certainly worth the extra time. Typically, we have this over rice with a cooling cucumber salad. Sadly, our cucumbers were in less than stellar shape when I opened the crisper today, so we had to punt. The salad was fine, but not my first choice for a pairing.
Prep Notes
Difficulty: Easy to prepare, a bit intensive attention to cooking
Chopping: Onion, chili, garlic, ginger
Time: 50 minutes
Make ahead: Yep. You can make the whole thing ahead or make the spiced onions right up until you add the beans. Make the rice last minute (or in a rice cooker).
Reaction
J: "Why doesn't everyone love beans? Or Indian food, for that matter???"
M: "Mmmmm, zesty beans."
Monday, January 7, 2008
Monday
Penne with broccoli and gorgonzola (recipe in the comments from November 10, 2007)
Herb salad
Hot tea
Glazed chocolate Christmas cake
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It's a repeat! This often happens when we make a new recipe that we like a lot. We have it again relatively quickly to cement the recipe in the repertoire. This is also just a very us recipe that I think it bears repeating and is especially welcome as we readjust to being "just us". That said, we did try it this time with whole wheat pasta and think that this recipe is best with regular pasta. We're trying to eat more whole wheat pasta, but some recipes do better with it than others. All in all though we enjoyed it again and this is firmly an M & J recipe.
Prep Notes
Difficulty: Easy
Chopping: Broccoli, grape or cherry tomatoes
Time: 35 minutes
Make ahead: Probably best not.
Reaction
J: "Still good after almost two months! "
M: "Better with white pasta."
Penne with broccoli and gorgonzola (recipe in the comments from November 10, 2007)
Herb salad
Hot tea
Glazed chocolate Christmas cake
______________________________________________________________
It's a repeat! This often happens when we make a new recipe that we like a lot. We have it again relatively quickly to cement the recipe in the repertoire. This is also just a very us recipe that I think it bears repeating and is especially welcome as we readjust to being "just us". That said, we did try it this time with whole wheat pasta and think that this recipe is best with regular pasta. We're trying to eat more whole wheat pasta, but some recipes do better with it than others. All in all though we enjoyed it again and this is firmly an M & J recipe.
Prep Notes
Difficulty: Easy
Chopping: Broccoli, grape or cherry tomatoes
Time: 35 minutes
Make ahead: Probably best not.
Reaction
J: "Still good after almost two months! "
M: "Better with white pasta."
Sunday, January 6, 2008
Sunday
Tortilla soup (recipe in the comments)
Radicchio and grapefruit salad with honey lime dressing
Hot tea
Glazed chocolate Christmas cake
______________________________________________________________
Well, it's just our immediate family again. As usual for me, it seems like the Christmas/New Years season both flew by and lasted a long time. How can that be? At any rate, it is comforting to be returning to normal. In so doing, M and I are returning to a recipe we first made right after we got married. Tortilla soup used to be one of our superstar meals that we had relatively frequently (more than once a year!), but has fallen off the "playlist" in the past few years. We're not sure why. Maybe because it's a bit more involved than our typical recipe (frying the tortilla strips is an extra step and the soup simmers for 30 minutes). More likely we just have been making other things. Regardless, we're excited to be returning to it. This is a spicy (not hot spicy, but rather well seasoned spicy) version and the hot soup with pureed tortillas and crunchy tortilla strips is high comfort - at least for the two of us. We bought two heads of radicchio for the salad with the shrimp enchiladas, so the salad is repeated with a new citrus tonight.
Prep Notes
Difficulty: Moderate
Chopping: Onion, smash garlic, cilantro, chicken, grate cheese
Time: 50 minutes
Make ahead: Yes, and in several ways. You can prep ingredients and fry the tortillas and then hold or you can make the whole broth and puree, holding right before you add the chicken. Last, you can make the whole soup ahead. The only downside to this last option is the chicken gets a bit overcooked when you reheat, but it's not horrible, so if that's best for your timeframe, go right ahead.
Reaction
J: "Why have we waited so long to have this again???"
M: "Living in Ann Arbor,we *are* our favorite Mexican restaurant."
Tortilla soup (recipe in the comments)
Radicchio and grapefruit salad with honey lime dressing
Hot tea
Glazed chocolate Christmas cake
______________________________________________________________
Well, it's just our immediate family again. As usual for me, it seems like the Christmas/New Years season both flew by and lasted a long time. How can that be? At any rate, it is comforting to be returning to normal. In so doing, M and I are returning to a recipe we first made right after we got married. Tortilla soup used to be one of our superstar meals that we had relatively frequently (more than once a year!), but has fallen off the "playlist" in the past few years. We're not sure why. Maybe because it's a bit more involved than our typical recipe (frying the tortilla strips is an extra step and the soup simmers for 30 minutes). More likely we just have been making other things. Regardless, we're excited to be returning to it. This is a spicy (not hot spicy, but rather well seasoned spicy) version and the hot soup with pureed tortillas and crunchy tortilla strips is high comfort - at least for the two of us. We bought two heads of radicchio for the salad with the shrimp enchiladas, so the salad is repeated with a new citrus tonight.
Prep Notes
Difficulty: Moderate
Chopping: Onion, smash garlic, cilantro, chicken, grate cheese
Time: 50 minutes
Make ahead: Yes, and in several ways. You can prep ingredients and fry the tortillas and then hold or you can make the whole broth and puree, holding right before you add the chicken. Last, you can make the whole soup ahead. The only downside to this last option is the chicken gets a bit overcooked when you reheat, but it's not horrible, so if that's best for your timeframe, go right ahead.
Reaction
J: "Why have we waited so long to have this again???"
M: "Living in Ann Arbor,we *are* our favorite Mexican restaurant."
Saturday, January 5, 2008
Have you considered the environmental ramifications of your stove? I certainly hadn't before reading the latest from The NY Times (sent to me by both M and our friend S). When you're shopping for a new range, gas or electric may be a more difficult question than you imagined. Especially as most of us haven't considered, or even heard of, other heat methods, like induction. Check it out, you may be re-considering your most important cooking tool.
Saturday - Delivery from Cottage Inn, C's birthday
Antipasto salad
Thin crust pizza with black olives, sweet red peppers, broccoli, and onion
Thin crust pizza with Italian sausage, black olives, green peppers, mushrooms, fresh tomatoes, onions, and extra sauce
Glazed chocolate Christmas cake
_______________________________________________________________Thin crust pizza with black olives, sweet red peppers, broccoli, and onion
Thin crust pizza with Italian sausage, black olives, green peppers, mushrooms, fresh tomatoes, onions, and extra sauce
Glazed chocolate Christmas cake
My mom loves Cottage Inn pizza and, as she lives in Washington, DC, doesn't get to have it unless she's visiting us. Since tonight is the last night of her visit and we haven't squeezed it in yet, Cottage Inn it is. This is also a nice break from cooking as tonight is also the night we're celebrating our dog, C's, birthday. C was a rescue, so we don't know his actual birthday, only that he was about two when we got him last January 6. We wanted to celebrate with my mom, so the cake and presents have come one day early for our little Epiphany boy. C has had a rough adjustment, as we're his 8th home (yes, you read that correctly) and he is only just beginning to really believe he's our dog for good. Thus, it's a celebration of many joys and milestones, and pizza and cake (Did I forget to mention beer? Well, not for C.) seem appropriate for our feast. Happy third, C!
Prep Notes
I love delivery
Reaction
J: "Even though the broccoli was a bit charred, this is still the ultimate interpretation of 'pizza'."
M: "You can't go wrong with pizza and beer."
L: "They really should open one in Silver Spring, MD."
C: "Cake? Where have you guys been hiding cake??!?!??"
Friday, January 4, 2008
Michael Pollan was on Science Friday today on NPR chatting about his new book, "In Defense of Food: An Eater's Manifesto." His food philosophy matches mine quite well and boils down to three short sentences/fragments: "Eat food. Not too much. Mostly plants." What a guy!
Friday - Out to dinner at Terry B's in Dexter
House salad - J
Dexter plate (house made sausages, terrines and other chef’s charcuterie selections with assorted sides and sauces) - M
Crispy calamari (calamari flash fried, roasted corn and black bean salsa, spicy remoulade) - L
Pomegranate Glazed Pheasant Breast
Black Pepper Crusted Cervena Venison Loin
Braised Colorado Lamb Shank
Tahitian banana & hot tea - J
Amaretto cheesecake & cognac -M
Chocolate gateau & B & B - L
_____________________________________________________________
Tonight took my mom to Terry B's in Dexter, MI. Once again the experience was outstanding. The food was excellent, especially the appetizers - our new experiment with the fried calamari was revelatory. I truly didn't know it was possible to be impressed by calamari at this point. Our entrees were all excellent, but the sides were all slightly luke warm. This seemed completely out of character for this restaurant. We probably should have complained, but the flavors were so good, we just couldn't get up the oomph. In better news, the desserts were fabulous. I don't say this lightly. Rarely do I find a dessert I feel is "worth" the calories. I'd rather eat more of other courses. Not at Terry B's. Each of us had a fantastic creation. All in all, even with slightly tepid sides, this was a great evening. I know we'll go back. Soon.
Reaction:
J: "Dexter, MI, really?"
M: "The Dexter Plate: Food from the gods."
L: "Arguably, the best fried calamari I've ever had."
House salad - J
Dexter plate (house made sausages, terrines and other chef’s charcuterie selections with assorted sides and sauces) - M
Crispy calamari (calamari flash fried, roasted corn and black bean salsa, spicy remoulade) - L
Pomegranate Glazed Pheasant Breast
Black Pepper Crusted Cervena Venison Loin
Braised Colorado Lamb Shank
Tahitian banana & hot tea - J
Amaretto cheesecake & cognac -M
Chocolate gateau & B & B - L
_____________________________________________________________
Tonight took my mom to Terry B's in Dexter, MI. Once again the experience was outstanding. The food was excellent, especially the appetizers - our new experiment with the fried calamari was revelatory. I truly didn't know it was possible to be impressed by calamari at this point. Our entrees were all excellent, but the sides were all slightly luke warm. This seemed completely out of character for this restaurant. We probably should have complained, but the flavors were so good, we just couldn't get up the oomph. In better news, the desserts were fabulous. I don't say this lightly. Rarely do I find a dessert I feel is "worth" the calories. I'd rather eat more of other courses. Not at Terry B's. Each of us had a fantastic creation. All in all, even with slightly tepid sides, this was a great evening. I know we'll go back. Soon.
Reaction:
J: "Dexter, MI, really?"
M: "The Dexter Plate: Food from the gods."
L: "Arguably, the best fried calamari I've ever had."
Thursday, January 3, 2008
Thursday
Penne with lamb and eggplant (recipe in the comments)
Romaine and cherry tomato salad with garlic dressing
Hot tea
______________________________________________________________
I suppose this pasta sauce has a bit too much ground lamb to officially be a "meat as condiment" recipe, but the sauce does seem more like a vegetable base with meat as an accent. I love the Mediterranean flavors here, transporting the pasta out of Italy and a bit farther east. The crumbled feta on top hits just the right note. We're having a romaine salad, which is unusual for us as certified baby lettuce fans. T has recently started doing better with crunchy lettuce and the idea that he could one day join us for salad is delightful. All in all this is another great light recipe to greet the new year! Hi 2008!
Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, romaine
Time: 40 minutes
Make ahead: This is best done last minute so the veggies don't get mushy.
Reaction
J: "Mediterranean flair!"
M: "Pan-Mediterranean delight."
L: "So easy, so good."
Penne with lamb and eggplant (recipe in the comments)
Romaine and cherry tomato salad with garlic dressing
Hot tea
______________________________________________________________
I suppose this pasta sauce has a bit too much ground lamb to officially be a "meat as condiment" recipe, but the sauce does seem more like a vegetable base with meat as an accent. I love the Mediterranean flavors here, transporting the pasta out of Italy and a bit farther east. The crumbled feta on top hits just the right note. We're having a romaine salad, which is unusual for us as certified baby lettuce fans. T has recently started doing better with crunchy lettuce and the idea that he could one day join us for salad is delightful. All in all this is another great light recipe to greet the new year! Hi 2008!
Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, romaine
Time: 40 minutes
Make ahead: This is best done last minute so the veggies don't get mushy.
Reaction
J: "Mediterranean flair!"
M: "Pan-Mediterranean delight."
L: "So easy, so good."
Wednesday, January 2, 2008
Wednesday
Saag tofu (recipe in the comments)
Basmati rice
Okra supreme
Peppermint ice cream
______________________________________________________________
The quest for good tofu recipes is well documented on the blog,as is our love of Indian food. Here the two come together in a blessed union. The creamy spinach of Saag dishes is a favorite of our entire family when we eat at an Indian restaurant. Here tofu replaces the heavier paneer cheese commonly used. The result has the air of the traditional dish, but is much lighter and fresher tasting - a good at-home version. Okra is a common side for our Indian meals in the winter when cucumbers are less available. Frozen okra is a wonderful invention. That said, we doubled this recipe and it had too much volume to brown well, making it mushy tonight. Next time we double it'll be in two pans! Regular readers will note that we're going a little lighter than we have been lately. L is still visiting, but with the return to work today we're taking off our holiday eating shoes - a welcome change that remains a bit depressing. It's a good thing we have such wonderful recipes to welcome us back!
Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, garlic
Time: 40 minutes
Make ahead: This saves very well.
Reaction
J: "The perfect start to a new year!"
M: "Nothing better than good vegetarian after the holidays."
L: "Tofu is better than people think."
Saag tofu (recipe in the comments)
Basmati rice
Okra supreme
Peppermint ice cream
______________________________________________________________
The quest for good tofu recipes is well documented on the blog,as is our love of Indian food. Here the two come together in a blessed union. The creamy spinach of Saag dishes is a favorite of our entire family when we eat at an Indian restaurant. Here tofu replaces the heavier paneer cheese commonly used. The result has the air of the traditional dish, but is much lighter and fresher tasting - a good at-home version. Okra is a common side for our Indian meals in the winter when cucumbers are less available. Frozen okra is a wonderful invention. That said, we doubled this recipe and it had too much volume to brown well, making it mushy tonight. Next time we double it'll be in two pans! Regular readers will note that we're going a little lighter than we have been lately. L is still visiting, but with the return to work today we're taking off our holiday eating shoes - a welcome change that remains a bit depressing. It's a good thing we have such wonderful recipes to welcome us back!
Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, garlic
Time: 40 minutes
Make ahead: This saves very well.
Reaction
J: "The perfect start to a new year!"
M: "Nothing better than good vegetarian after the holidays."
L: "Tofu is better than people think."
Tuesday, January 1, 2008
Tuesday
Tortilla chips with four layer dip
Shrimp enchiladas verde (recipe in the comments)
Raddicchio and orange salad (recipe in the comments)
Hot tea
Dark chocolate covered caramels
______________________________________________________________
This is one of the few recipes we discovered while I was pregnant with T. I was very sick and spent most of the time revolted by anything but the plainest of foods. Who knows how this snuck in. It's a revolutionary recipe. I love enchiladas verde of all stripes, and shrimp sweetens the deal for me. This is easy, hearty, and not terrible for you. It's a great meal for company, travels well, and is fine to prepare ahead. It makes going to a Mexican restaurant seem superfluous. We created the salad recipe tonight to be a new colorful addition, and it's a hit as well.
Prep Notes
Difficulty: Easy
Chopping: Shrimp, cilantro, raddicchio, oranges
Time: 20 minutes to prep, 35 minutes to bake and rest
Make ahead: Yep, toss the salad last minute.
Reaction
J: "Le poisson, le poisson, hee hee hee, ho ho ho. "
M: "Surprisingly easy seafood Mexican style."
L: "If it has salsa verde, I love it."
Tortilla chips with four layer dip
Shrimp enchiladas verde (recipe in the comments)
Raddicchio and orange salad (recipe in the comments)
Hot tea
Dark chocolate covered caramels
______________________________________________________________
This is one of the few recipes we discovered while I was pregnant with T. I was very sick and spent most of the time revolted by anything but the plainest of foods. Who knows how this snuck in. It's a revolutionary recipe. I love enchiladas verde of all stripes, and shrimp sweetens the deal for me. This is easy, hearty, and not terrible for you. It's a great meal for company, travels well, and is fine to prepare ahead. It makes going to a Mexican restaurant seem superfluous. We created the salad recipe tonight to be a new colorful addition, and it's a hit as well.
Prep Notes
Difficulty: Easy
Chopping: Shrimp, cilantro, raddicchio, oranges
Time: 20 minutes to prep, 35 minutes to bake and rest
Make ahead: Yep, toss the salad last minute.
Reaction
J: "Le poisson, le poisson, hee hee hee, ho ho ho. "
M: "Surprisingly easy seafood Mexican style."
L: "If it has salsa verde, I love it."
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