Friday
Pan fried tilapia (Not really a recipe, see June 15, 2008)
Harvest grains (Yes, we import this TJs product)
Peas with pearl onions
Hot tea
Cupcakes
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Perhaps we were inspired by the thousands of fish frys going on in the Buffalo area for the Fridays during Lent, perhaps we just like fish this way, you can decide. we are revisiting our healthful fried fish for this first Friday of the Lenten season. I cannot get over how easy, how flavorful, and how un-greasy this is! Yum! We get the harvest grains form my parents who have access to Trader Joe's. They're a grain blend with Israeli cous cous, quinoa, and other whole grains, plus some orzo. You make it with a broth, not water and it turns out to be this AMAZING side dish, with virtually no work. Desipte the lack of great fresh veggies in the markets, M and I are really beginning to think spring, so frozen baby peas and little onions fit the bill tonight. We know spring will come...eventually!
Prep Notes
Difficulty: Super easy
Chopping: None
Time: 40 minutes
Make ahead: I would do all of this right before serving.
Reaction
J: "Who expected this love of fried food???"
M: "Rediculously easy."
Friday, February 27, 2009
Thursday, February 26, 2009
Thursday
Rotelle with spicy pumpkin sauce (recipe in the comments)
Salad with creamy tarragon dressing
Hot tea
Cupcakes
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Here's a recipe inspired by a recipe in a new cookbook of ours: One Dish Vegetarian Meals. As you have preobably guessed from other recipes, the one dish meal (with a vegetable side) is our stock in trade dinner, so I couldn't pass up this cookbook. This is the first recipe we've made from it and, with our annotations, I am VERY impressed. The pumpkin sauce is very unusual and VERY flavorful. We both love squash and pumpkin and haven't done much with either this fall/winter, so we're sneaking some in here towards the end. Both types of vegetables are a great way to have very fresh, vegetable-y food in the depth of winter! Anyway, this will definitely be in the rotation.
As to dessert, T and I were home together today and we made Rainbow Cupcakes again. It's the first time since that very first team cooking experience that we've made this recipe and they came out MUCH better :) T cooks with us all the time now and it's such a joy to share such a central part of our lives with him. I'm proud to say I think he loves it as much as we do!
Prep Notes
Difficulty: Easy
Chopping: Onion, pepper, garlic
Time: 40 minutes
Make ahead: You could easily make the sauce ahead and toss with freshly cooked pasta.
Reaction
J: "This is as pretty as it is tasty!"
M: "Great. Pumpkin. Gnarly. Brown."
Rotelle with spicy pumpkin sauce (recipe in the comments)
Salad with creamy tarragon dressing
Hot tea
Cupcakes
______________________________________________________________
Here's a recipe inspired by a recipe in a new cookbook of ours: One Dish Vegetarian Meals. As you have preobably guessed from other recipes, the one dish meal (with a vegetable side) is our stock in trade dinner, so I couldn't pass up this cookbook. This is the first recipe we've made from it and, with our annotations, I am VERY impressed. The pumpkin sauce is very unusual and VERY flavorful. We both love squash and pumpkin and haven't done much with either this fall/winter, so we're sneaking some in here towards the end. Both types of vegetables are a great way to have very fresh, vegetable-y food in the depth of winter! Anyway, this will definitely be in the rotation.
As to dessert, T and I were home together today and we made Rainbow Cupcakes again. It's the first time since that very first team cooking experience that we've made this recipe and they came out MUCH better :) T cooks with us all the time now and it's such a joy to share such a central part of our lives with him. I'm proud to say I think he loves it as much as we do!
Prep Notes
Difficulty: Easy
Chopping: Onion, pepper, garlic
Time: 40 minutes
Make ahead: You could easily make the sauce ahead and toss with freshly cooked pasta.
Reaction
J: "This is as pretty as it is tasty!"
M: "Great. Pumpkin. Gnarly. Brown."
Wednesday, February 25, 2009
Wednesday - Ash Wednesday
Bree's lentil soup (recipe in the comments from March 3, 2008)
Grainy bread
Salad
Hot tea
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We took T to get ashes this evening for the first time, so I knew we'd be running late for dinner for him. This was a perfect crock pot night and since vegetarian (we used veggie broth) was the way to go, our lentil soup seemed like a good idea (Get it - Lent-il????). T and I prepped it this morning and it was waiting for us when we got home. Somehow the lentils didn't get as soft as usual, but it still tastes very good. M and I put it on high for a couple hours while we fed T, got him ready for bed, and then did some household stuff and the lentils seem softer.
Prep Notes
Difficulty: Long unattended simmering (in a crock pot or on the stove), but super easy prep.
Chopping: Onion, garlic
Time: 20 minutes prep; 1, 4, or 8 hours of cooking
Make ahead: This is excellent leftover and I always freeze some for later.
Reaction
J: "I wonder if T turned the crock pot down when I wasn't looking?"
M: "Good, but better softer."
Bree's lentil soup (recipe in the comments from March 3, 2008)
Grainy bread
Salad
Hot tea
______________________________________________________________
We took T to get ashes this evening for the first time, so I knew we'd be running late for dinner for him. This was a perfect crock pot night and since vegetarian (we used veggie broth) was the way to go, our lentil soup seemed like a good idea (Get it - Lent-il????). T and I prepped it this morning and it was waiting for us when we got home. Somehow the lentils didn't get as soft as usual, but it still tastes very good. M and I put it on high for a couple hours while we fed T, got him ready for bed, and then did some household stuff and the lentils seem softer.
Prep Notes
Difficulty: Long unattended simmering (in a crock pot or on the stove), but super easy prep.
Chopping: Onion, garlic
Time: 20 minutes prep; 1, 4, or 8 hours of cooking
Make ahead: This is excellent leftover and I always freeze some for later.
Reaction
J: "I wonder if T turned the crock pot down when I wasn't looking?"
M: "Good, but better softer."
Tuesday - Out to dinner at Black and Blue
M and I had a date night at a local Williamsville restaurant, Black and Blue, that focuses on steak and seafood. We had never been there before and both really enjoyed it. Part of the appeal of the place is a truly fabulous decor. It's just a fun place to spend time. There is a two story glassed in wine cellar, a giant wall fireplace, cool lighting, and neat art. It wasn't overly loud even though there were quite a few people there on a Tuesday night, though I could see it being louder on a weekend. Our only complaint was that after telling our waiter we were not in a hurry and wanted a leisurly dinner, our entrees came out before we were even done with the appetizer we were splitting. While this was annoying, our waiter was clearlyupset about it and apologized profusly. In a truly professional place, he would have sent all the dishes back in addition to apologizing, but we weren't hurried at all after that.
The fried littleneck clams we split as an appetizer were lovely - crisp and flavorful. They were much richer than we expected, being combined with bacon and paired with a creamy dip. I had a salad and crabcakes for dinner and M had a lovely steak. We finished on a very high note with a truly outstanding banana cream pie. That's not even a dessert I typically love, but this version was out of sight.
All in all we really enjoyed it, especially since we live so close. We'll definitely be back.
M and I had a date night at a local Williamsville restaurant, Black and Blue, that focuses on steak and seafood. We had never been there before and both really enjoyed it. Part of the appeal of the place is a truly fabulous decor. It's just a fun place to spend time. There is a two story glassed in wine cellar, a giant wall fireplace, cool lighting, and neat art. It wasn't overly loud even though there were quite a few people there on a Tuesday night, though I could see it being louder on a weekend. Our only complaint was that after telling our waiter we were not in a hurry and wanted a leisurly dinner, our entrees came out before we were even done with the appetizer we were splitting. While this was annoying, our waiter was clearlyupset about it and apologized profusly. In a truly professional place, he would have sent all the dishes back in addition to apologizing, but we weren't hurried at all after that.
The fried littleneck clams we split as an appetizer were lovely - crisp and flavorful. They were much richer than we expected, being combined with bacon and paired with a creamy dip. I had a salad and crabcakes for dinner and M had a lovely steak. We finished on a very high note with a truly outstanding banana cream pie. That's not even a dessert I typically love, but this version was out of sight.
All in all we really enjoyed it, especially since we live so close. We'll definitely be back.
Monday, February 23, 2009
Monday
Black bean and goat cheese quesadillas (recipe in the comments from October 24, 2007)
Avocado halves in spicy red sauce (recipe in the comments)
Hot tea
Conversation hearts (it's dueling holiday candies this week!)
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WOW! This was the first recipe I blogged back in late October of 2007 and we haven't made this since - not even during the six months of blogging "vacation" during the move. I guess we do have more than ten dinners! Then again, we all knew that :) Despite the hiatus from this dinner, I really think this is such a perfect recipe and maybe that's why October 24, 2007 was the day I started the blog. Here's what I love:
1) The rich cream (comforting!) filling
2) Complex flavors - you don't eat something like this every day
3) It's vegetarian
4) It's cheap to prepare (even with the goat cheese)
5) It doesn't make me feel bad about myself when I get on the scale tomorrow
In other words it's a great meal for someone seeking "the 5"!
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, cilantro
Time: About 40 minutes
Make ahead: You can make the filling and the red sauce early. Peel the avocados and make the quesadillas last minute.
Reaction
J: "No wonder we started a blog!"
M: "Always yummy."
Black bean and goat cheese quesadillas (recipe in the comments from October 24, 2007)
Avocado halves in spicy red sauce (recipe in the comments)
Hot tea
Conversation hearts (it's dueling holiday candies this week!)
______________________________________________________________
WOW! This was the first recipe I blogged back in late October of 2007 and we haven't made this since - not even during the six months of blogging "vacation" during the move. I guess we do have more than ten dinners! Then again, we all knew that :) Despite the hiatus from this dinner, I really think this is such a perfect recipe and maybe that's why October 24, 2007 was the day I started the blog. Here's what I love:
1) The rich cream (comforting!) filling
2) Complex flavors - you don't eat something like this every day
3) It's vegetarian
4) It's cheap to prepare (even with the goat cheese)
5) It doesn't make me feel bad about myself when I get on the scale tomorrow
In other words it's a great meal for someone seeking "the 5"!
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, cilantro
Time: About 40 minutes
Make ahead: You can make the filling and the red sauce early. Peel the avocados and make the quesadillas last minute.
Reaction
J: "No wonder we started a blog!"
M: "Always yummy."
Sunday, February 22, 2009
Sunday
Rigatoni with Grammie's sauce, meatballs, and sausage (recipe in the comments)
Asperagus
Hot tea
Dark chocolate kisses with Creme de Menthe
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M's maternal grandmother, Grammie, was Italian and she cooked like it. M has wonderful childhood memories of his grandmother's recipes. Sadly, I only ever met Grammie once and it wasn't for dinner. Fortunately, she did write some particularly special recipes down, including this pasta sauce and her lasagna. Neither of these are fancy recipes. They are very basic and, in that regard, a departure for the cooking style in our house. Regardless of the departure, these recipes are treasured and fantastic. The sauce makes about three meals for a small group. We usually do two pasta and sauce dinners and one lasagna. This, of course, will vary with the amount of sauce you use. I think both M and I are using more sauce and less pasta these days, so the whole thing seemsto go a bit less far. That said, it stocks your freezer with great food for later :) We made this with T for the first time today and it was fantastic. He ended up thinking the sauce was too spicy and it was spicier than usual. I think we'll use mild sausage next time.
Prep Notes
Difficulty: Moderate
Chopping: Nothing
Time: 45 minutes to prep and then 4-5 hours to cook
Make ahead: It's a must :)
Reaction
J: "This is so good, I wish we had more of Grammie's recipes!"
M: "Passing the torch to another generation."
Rigatoni with Grammie's sauce, meatballs, and sausage (recipe in the comments)
Asperagus
Hot tea
Dark chocolate kisses with Creme de Menthe
______________________________________________________________
M's maternal grandmother, Grammie, was Italian and she cooked like it. M has wonderful childhood memories of his grandmother's recipes. Sadly, I only ever met Grammie once and it wasn't for dinner. Fortunately, she did write some particularly special recipes down, including this pasta sauce and her lasagna. Neither of these are fancy recipes. They are very basic and, in that regard, a departure for the cooking style in our house. Regardless of the departure, these recipes are treasured and fantastic. The sauce makes about three meals for a small group. We usually do two pasta and sauce dinners and one lasagna. This, of course, will vary with the amount of sauce you use. I think both M and I are using more sauce and less pasta these days, so the whole thing seemsto go a bit less far. That said, it stocks your freezer with great food for later :) We made this with T for the first time today and it was fantastic. He ended up thinking the sauce was too spicy and it was spicier than usual. I think we'll use mild sausage next time.
Prep Notes
Difficulty: Moderate
Chopping: Nothing
Time: 45 minutes to prep and then 4-5 hours to cook
Make ahead: It's a must :)
Reaction
J: "This is so good, I wish we had more of Grammie's recipes!"
M: "Passing the torch to another generation."
Saturday, February 21, 2009
Saturday
Dublin parsnip colcannon (recipe in the comments from February 23, 2008)
Chicken sausage with apples
Pickled beet salad with scallions
Hot tea
Dark chocolate kisses with Creme de Menthe
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Michael and I have begun our annual celebration of our non-Irish heritage (see last year's post from February 23 to read the whole story of St.Patrick's Day Season). This is one of my favorite discoveries from our Irish cookbook. I love the bright green color and the yummy blend of parsnip and potato. It has an odd similarity to our parsnip soup, from Thanksgiving actually. The end product seems almost sweet. We were disappointed this year because, despite a larger Irish population in Buffalo than in Ann Arbor, we did not find true bangers. In fact, our sausage selection is woefully inadequate in MANY respects. The chicken apple was the best we could do, but I think we'll be ordering online for next year. They were yummy, but I felt they didn't fit in well at all. We cooked the colcannon this afternoon and dined with T, who gave everything two wee thumbs up - especially the sausage - so maybe I'm being too critical :)
Yes, the kisses are special for St. Patrick's Day. T found them in Target and we couldn't resist. Yum.
Prep Notes
Difficulty: Moderate
Chopping: Potatoes, parsnips, kale, beets, scallions
Time: 45 minutes
Make ahead: I'd do the sausage last minute, but everything else saves well.
Reaction
J: "I feel robbed of bangers."
M: "I love parsnips."
Dublin parsnip colcannon (recipe in the comments from February 23, 2008)
Chicken sausage with apples
Pickled beet salad with scallions
Hot tea
Dark chocolate kisses with Creme de Menthe
______________________________________________________________
Michael and I have begun our annual celebration of our non-Irish heritage (see last year's post from February 23 to read the whole story of St.Patrick's Day Season). This is one of my favorite discoveries from our Irish cookbook. I love the bright green color and the yummy blend of parsnip and potato. It has an odd similarity to our parsnip soup, from Thanksgiving actually. The end product seems almost sweet. We were disappointed this year because, despite a larger Irish population in Buffalo than in Ann Arbor, we did not find true bangers. In fact, our sausage selection is woefully inadequate in MANY respects. The chicken apple was the best we could do, but I think we'll be ordering online for next year. They were yummy, but I felt they didn't fit in well at all. We cooked the colcannon this afternoon and dined with T, who gave everything two wee thumbs up - especially the sausage - so maybe I'm being too critical :)
Yes, the kisses are special for St. Patrick's Day. T found them in Target and we couldn't resist. Yum.
Prep Notes
Difficulty: Moderate
Chopping: Potatoes, parsnips, kale, beets, scallions
Time: 45 minutes
Make ahead: I'd do the sausage last minute, but everything else saves well.
Reaction
J: "I feel robbed of bangers."
M: "I love parsnips."
Friday, February 20, 2009
Friday
Tofu ranchero (recipe in the comments)
Corn tortillas and guacamole mixed with salsa
Melon
Hot tea
Chocolate
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Here's another dish I truly CANNOT believe we haven't blogged. This seems like such a standby tofu recipe for us. This is another one of our no-fail tofu preparations. It has a Mexican-style sauce and you load it all into corn tortillas with some guacamole. We bought the melon for last night, but forgot to cut it up. We obviously had enough food! Anyway, this is a pretty easy meal with incredibly tasty results - a good choice for grocery list night :) That said, our typical version was pretty radically changed tonight as we somehow lost a can of black beans (essential to the posted recipe). For tonight we omitted the black beans entirely and heated some refried beans we had and used those as a base layer in the tortillas. Taste-wise this was just as good, but the tortillas fell apart more, so, overall, I would stick to the standard (posted) recipe. Also, don't omit the guacamole - it really makes the dish.
Prep Notes
Difficulty: Easy
Chopping: Mushrooms, squash, melon
Time: 35 minutes
Make ahead: Go ahead and make it early and re-heat as you warm the tortillas.
Reaction
J: "Tofu is for all nations."
M: "A very well rounded dish."
Tofu ranchero (recipe in the comments)
Corn tortillas and guacamole mixed with salsa
Melon
Hot tea
Chocolate
______________________________________________________________
Here's another dish I truly CANNOT believe we haven't blogged. This seems like such a standby tofu recipe for us. This is another one of our no-fail tofu preparations. It has a Mexican-style sauce and you load it all into corn tortillas with some guacamole. We bought the melon for last night, but forgot to cut it up. We obviously had enough food! Anyway, this is a pretty easy meal with incredibly tasty results - a good choice for grocery list night :) That said, our typical version was pretty radically changed tonight as we somehow lost a can of black beans (essential to the posted recipe). For tonight we omitted the black beans entirely and heated some refried beans we had and used those as a base layer in the tortillas. Taste-wise this was just as good, but the tortillas fell apart more, so, overall, I would stick to the standard (posted) recipe. Also, don't omit the guacamole - it really makes the dish.
Prep Notes
Difficulty: Easy
Chopping: Mushrooms, squash, melon
Time: 35 minutes
Make ahead: Go ahead and make it early and re-heat as you warm the tortillas.
Reaction
J: "Tofu is for all nations."
M: "A very well rounded dish."
Thursday, February 19, 2009
Thursday - Happy Anniversary!
Pate de campagne
Brie
Baguette
Toasted chickpeas (recipe in the comments)
Roasted asparagus and cherry tomatoes
Strawberries
Prosecco
Dark chocolate
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M and I have a tradition of having a fancy indoor picnic on Valentine's Day. As we were out of town on Valentine's this year, we have moved the celebration to our anniversary celebration. This is the 13th anniversary of our first kiss - and, surprisingly, it remains the anniversary we celebrate most seriously :) For a long time, we used to go on a mini vacation each year around this time, but the arrival of Mr. T has changed our flexibility a bit. Regardless, we are happy to be celebrating! This sort of picnic is super easy and amazingly festive, with almost no clean up. What a way to enjoy an evening!
Note: We made the chickpeas for the first time tonight. they're awesome. We had them at a tapas place in Ann Arbor and I had them in a salad last week at a restaurant and thought, "we really need a home version of these healthy, protein packets!" They totally rock. Try them.
Prep Notes
Difficulty: Super easy
Chopping: None
Time: 40 minutes for roasting
Make ahead: I'd do the chickpeas in advance.
Reaction
J: "The best celebration!"
M: "Decadent as always - especially because of the company."
Pate de campagne
Brie
Baguette
Toasted chickpeas (recipe in the comments)
Roasted asparagus and cherry tomatoes
Strawberries
Prosecco
Dark chocolate
______________________________________________________________
M and I have a tradition of having a fancy indoor picnic on Valentine's Day. As we were out of town on Valentine's this year, we have moved the celebration to our anniversary celebration. This is the 13th anniversary of our first kiss - and, surprisingly, it remains the anniversary we celebrate most seriously :) For a long time, we used to go on a mini vacation each year around this time, but the arrival of Mr. T has changed our flexibility a bit. Regardless, we are happy to be celebrating! This sort of picnic is super easy and amazingly festive, with almost no clean up. What a way to enjoy an evening!
Note: We made the chickpeas for the first time tonight. they're awesome. We had them at a tapas place in Ann Arbor and I had them in a salad last week at a restaurant and thought, "we really need a home version of these healthy, protein packets!" They totally rock. Try them.
Prep Notes
Difficulty: Super easy
Chopping: None
Time: 40 minutes for roasting
Make ahead: I'd do the chickpeas in advance.
Reaction
J: "The best celebration!"
M: "Decadent as always - especially because of the company."
Wednesday, February 18, 2009
Wednesday
Black bean croquettes with fresh salsa (recipe in the comments from May 2, 2008)
Fresh oranges
Hot tea
Conversation hearts
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We last had this right as we made the decision to move to Buffalo. I almost think of them as a Buffalo dish! T loved these last time, as we told him they were Black Bean Cakes. From his perspective, all kinds of cake rock. We love these ourselves and the croquettes turned out as wonderful as last time. that said, we had an incident with our avocado that made the salsa less perfect. This avocado seemed just barely ripe at the store - just how we like them for salsa cruda. BUT when I cut into it tonight it was hard and gummy! We eat a LOT of avocado and this has never happened!!! It made the salsa a little skimpy for two and there's none for T tomorrow. Sigh. Sometimes fresh produce just doesn't work out.
Prep Notes
Difficulty: Easy
Chopping: Tomatoes, scallions, cilantro, avocado, oranges
Time: 30 minutes to prep + 20 minutes to bake
Make ahead: I think these will save well, but I would eat them cold or heat them in the oven.
Reaction
J: "Gummy avocados don't pass muster."
M: "This wasn't as flavorful as last time. Hmmm."
Black bean croquettes with fresh salsa (recipe in the comments from May 2, 2008)
Fresh oranges
Hot tea
Conversation hearts
______________________________________________________________
We last had this right as we made the decision to move to Buffalo. I almost think of them as a Buffalo dish! T loved these last time, as we told him they were Black Bean Cakes. From his perspective, all kinds of cake rock. We love these ourselves and the croquettes turned out as wonderful as last time. that said, we had an incident with our avocado that made the salsa less perfect. This avocado seemed just barely ripe at the store - just how we like them for salsa cruda. BUT when I cut into it tonight it was hard and gummy! We eat a LOT of avocado and this has never happened!!! It made the salsa a little skimpy for two and there's none for T tomorrow. Sigh. Sometimes fresh produce just doesn't work out.
Prep Notes
Difficulty: Easy
Chopping: Tomatoes, scallions, cilantro, avocado, oranges
Time: 30 minutes to prep + 20 minutes to bake
Make ahead: I think these will save well, but I would eat them cold or heat them in the oven.
Reaction
J: "Gummy avocados don't pass muster."
M: "This wasn't as flavorful as last time. Hmmm."
Tuesday, February 17, 2009
Tuesday
Polenta and vegetable bake (recipe in the comments)
Salad greens with herbs in a creamy garlic and gin (!) dressing
Hot tea
Conversation hearts (Thanks to my stepmom!)
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I copied this recipe out of an Eating Well cookbook I got from the library when we still lived in Ann Arbor, but we have never gotten around to making it. This is one of my favorite sorts of recipes. First, it's a casserole so you prep the dish and then while it bakes you have time to clean up a bit and set the table. Second, I love tomato-y, cheesy, vegetable-y dishes like this. I would typically think of pasta, not prepared polenta, but the twist was really excellent and very easy. I was especially happy not to have another dirty pot! We both loved this. It's not heavy at all, but also seems richly satisfying. I love the blend of flavors and the general vegetable-y-ness of it. The salad dressing was all Michael, but was also a home run! Truly an excellent first homemade meal after vacation!
Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, polenta, shredding mozzarella (unless you buy it shredded like I did :)
Time: 25 minutes to prep + 15-20 to bake
Make ahead: I think this would save fine.
Reaction
J: "This manages to be light and rich - woah!"
M: "It's like polenta lasagne!"
Polenta and vegetable bake (recipe in the comments)
Salad greens with herbs in a creamy garlic and gin (!) dressing
Hot tea
Conversation hearts (Thanks to my stepmom!)
______________________________________________________________
I copied this recipe out of an Eating Well cookbook I got from the library when we still lived in Ann Arbor, but we have never gotten around to making it. This is one of my favorite sorts of recipes. First, it's a casserole so you prep the dish and then while it bakes you have time to clean up a bit and set the table. Second, I love tomato-y, cheesy, vegetable-y dishes like this. I would typically think of pasta, not prepared polenta, but the twist was really excellent and very easy. I was especially happy not to have another dirty pot! We both loved this. It's not heavy at all, but also seems richly satisfying. I love the blend of flavors and the general vegetable-y-ness of it. The salad dressing was all Michael, but was also a home run! Truly an excellent first homemade meal after vacation!
Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, polenta, shredding mozzarella (unless you buy it shredded like I did :)
Time: 25 minutes to prep + 15-20 to bake
Make ahead: I think this would save fine.
Reaction
J: "This manages to be light and rich - woah!"
M: "It's like polenta lasagne!"
Tuesday, February 10, 2009
Note: I thought this got posted late on February 4th, but apparently not. Sorry!
Well, M and I are off on separate travel tomorrow. He leaves for a conference in Tampa, while T and I are heading to Washington, DC for grandparent visits. We'll be back late next week, but have a packed weekend (none of which we're cooking for!), so plan to hear from us again on Monday the 16th or Tuesday the 17th. We wish you all a lovely Valentine's - we will celebrate a bit late on the 19th (the anniversary of our first kiss!), so stay tuned for another traditional feast!
PS Did you say something about thinking about St. Patrick's Season? I thought so!
Well, M and I are off on separate travel tomorrow. He leaves for a conference in Tampa, while T and I are heading to Washington, DC for grandparent visits. We'll be back late next week, but have a packed weekend (none of which we're cooking for!), so plan to hear from us again on Monday the 16th or Tuesday the 17th. We wish you all a lovely Valentine's - we will celebrate a bit late on the 19th (the anniversary of our first kiss!), so stay tuned for another traditional feast!
PS Did you say something about thinking about St. Patrick's Season? I thought so!
Wednesday
Quick tomato soup (recipe in the comments)
Sharp cheddar
Whole wheat baguette
Sliced Crispin apple
Hot tea
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This was our last meal before both of us left for different travel, so we planned it to be simple and leave no leftovers! Both of us love tomato soup, but aren't in love with the relatively high fat and DEFINITELY high salt prepared versions you find in most stores. We have been looking for a super easy, supper good tomato soup for a long time and I think this is it. It's simple and light, but with enough flavor to keep you interested. We will certainly be revisiting this!
Prep Notes
Difficulty: Super easy
Chopping: Garlic, parsley, apple
Time: 25 minutes
Make ahead: I think this would save fine.
Reaction
J: "Oh tomato soup, we have been seeking you for so long!"
M: "This simplest is often the best."
Quick tomato soup (recipe in the comments)
Sharp cheddar
Whole wheat baguette
Sliced Crispin apple
Hot tea
______________________________________________________________
This was our last meal before both of us left for different travel, so we planned it to be simple and leave no leftovers! Both of us love tomato soup, but aren't in love with the relatively high fat and DEFINITELY high salt prepared versions you find in most stores. We have been looking for a super easy, supper good tomato soup for a long time and I think this is it. It's simple and light, but with enough flavor to keep you interested. We will certainly be revisiting this!
Prep Notes
Difficulty: Super easy
Chopping: Garlic, parsley, apple
Time: 25 minutes
Make ahead: I think this would save fine.
Reaction
J: "Oh tomato soup, we have been seeking you for so long!"
M: "This simplest is often the best."
Tuesday, February 3, 2009
Tuesday
Gingered cabbage soup with pork and potatoes (recipe in the comments from December 27, 2007)
Warm beets with garlic and dill
Asian salad greens
Sourdough bread
Lemon pecan shortbread
Chocolate gelato
______________________________________________________________
We had some of our favorite people in Buffalo over for dinner tonight, which merits a more elaborate dinner than usual. We last had this soup as a Christmas Eve meal and I have a similar reaction: though this is a very simple soup, the ginger flavors make it seem amazingly festive. This is definitely another February meal - warming yet light. The beets are just canned beets sauteed with garlic and topped with fresh dill. It very yummy and makes an unusual and colorful side dish. The cookies and gelato were lovely additions from our friends and I wanted to eat WAY more cookies than was reasonable :) We were back close to 40 today with sun and I am very much hoping for February to be warmer than January.
Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, cabbage, potatoes, parsley, dill
Time: 40 minutes
Make ahead: I made the soup while waiting for a workman to come to the house this morning and it was lovely tonight.
Reaction
J: "Ginger is too good to reserve for special occasions."
M: "Great company food."
Gingered cabbage soup with pork and potatoes (recipe in the comments from December 27, 2007)
Warm beets with garlic and dill
Asian salad greens
Sourdough bread
Lemon pecan shortbread
Chocolate gelato
______________________________________________________________
We had some of our favorite people in Buffalo over for dinner tonight, which merits a more elaborate dinner than usual. We last had this soup as a Christmas Eve meal and I have a similar reaction: though this is a very simple soup, the ginger flavors make it seem amazingly festive. This is definitely another February meal - warming yet light. The beets are just canned beets sauteed with garlic and topped with fresh dill. It very yummy and makes an unusual and colorful side dish. The cookies and gelato were lovely additions from our friends and I wanted to eat WAY more cookies than was reasonable :) We were back close to 40 today with sun and I am very much hoping for February to be warmer than January.
Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, cabbage, potatoes, parsley, dill
Time: 40 minutes
Make ahead: I made the soup while waiting for a workman to come to the house this morning and it was lovely tonight.
Reaction
J: "Ginger is too good to reserve for special occasions."
M: "Great company food."
Monday, February 2, 2009
Monday
Pasta with chickpea and garlic sauce (recipe in the comments from November 28, 2008)
Steamed broccoli rabe and lemon
Hot tea
English toffee
______________________________________________________________
As we commented the first time we made this, the sauce is creamy without the cream. I still find the outcome amazing. How does this get so rich seeming without any fat other than the oil you saute the garlic in??? The chickpea is amazing. I love the freshness of this dish and I think you may notice a subtle shift as we move into February. We still make warming meals, as we are still in the depths of winter, but I think many of them look forward to spring. The grape tomatoes and lemon in this forecast warmer days to come. This is a promise we're most focused on here in Buffalo right now! That said, it was sunny and in the upper 30s again today. How sweet.
Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley, broccoli rabe
Time: 35 minutes
Make ahead: You can make the sauce ahead and toss over freshly cooked pasta.
Reaction
J: "This is always startlingly good."
M: "Surprisingly hearty!"
Pasta with chickpea and garlic sauce (recipe in the comments from November 28, 2008)
Steamed broccoli rabe and lemon
Hot tea
English toffee
______________________________________________________________
As we commented the first time we made this, the sauce is creamy without the cream. I still find the outcome amazing. How does this get so rich seeming without any fat other than the oil you saute the garlic in??? The chickpea is amazing. I love the freshness of this dish and I think you may notice a subtle shift as we move into February. We still make warming meals, as we are still in the depths of winter, but I think many of them look forward to spring. The grape tomatoes and lemon in this forecast warmer days to come. This is a promise we're most focused on here in Buffalo right now! That said, it was sunny and in the upper 30s again today. How sweet.
Prep Notes
Difficulty: Moderate
Chopping: Garlic (crushed and minced), grape tomatoes, parsley, broccoli rabe
Time: 35 minutes
Make ahead: You can make the sauce ahead and toss over freshly cooked pasta.
Reaction
J: "This is always startlingly good."
M: "Surprisingly hearty!"
Sunday, February 1, 2009
Sunday
Mac n' cheese (yep, out of a box)
Broccoli, cauliflower, and carrots
Hot tea
English toffee
______________________________________________________________
If you read Ten Dinners? obsessively, you will know that this is not the first time I've ever had box mac n' cheese. This is a childhood love that's not going away any time soon. Now T loves it too. I have no shame AT ALL on this front either :) M is at a departmental super bowl thing tonight, so T and I had a solo meal tonight. We had a ball laughing as we cooked it and the veggies. We laughed all through dinner too. It was a very easy and rewarding night - a perfect end to a great weekend.
FYI: It was close to 40 here today. We went on a hike together. Thank goodness for the periodic thaw!
Prep Notes
Difficulty: Super easy!
Chopping: Nothing!
Time: 15 minutes
Make ahead: If you have to :)
Reaction
J: "An unexpected family tradition."
Mac n' cheese (yep, out of a box)
Broccoli, cauliflower, and carrots
Hot tea
English toffee
______________________________________________________________
If you read Ten Dinners? obsessively, you will know that this is not the first time I've ever had box mac n' cheese. This is a childhood love that's not going away any time soon. Now T loves it too. I have no shame AT ALL on this front either :) M is at a departmental super bowl thing tonight, so T and I had a solo meal tonight. We had a ball laughing as we cooked it and the veggies. We laughed all through dinner too. It was a very easy and rewarding night - a perfect end to a great weekend.
FYI: It was close to 40 here today. We went on a hike together. Thank goodness for the periodic thaw!
Prep Notes
Difficulty: Super easy!
Chopping: Nothing!
Time: 15 minutes
Make ahead: If you have to :)
Reaction
J: "An unexpected family tradition."
Saturday - Dinner with our neighbors
We had an amazing dinner at our neighbor's house. There was a vast Indian feast laid out - right down to the banana leaves as plates. All the kids had a blast running around together. We had a WONDERFUL time - great guests, great company, great conversation, and GREAT food. Thank goodness, we get to go back often :)
We had an amazing dinner at our neighbor's house. There was a vast Indian feast laid out - right down to the banana leaves as plates. All the kids had a blast running around together. We had a WONDERFUL time - great guests, great company, great conversation, and GREAT food. Thank goodness, we get to go back often :)
Friday - Out to dinner at The Wine Thief
M and I had an unusual Friday date night (we usually go out during the work week) and went to a relatively new Buffalo establishment, The Wine Thief. It's a wine bar in the Elmwood Village, with a cool bar and a small number of tables. From the moment we walked in, it was clear that it was a hot spot in town. The place was packed. Luckily for us most of the patrons wanted to sit at the bar and we wanted a table. A short wait later, we had a cozy table for two. The noise level from the crown hadn't dimmed much, but sitting for dinner was much nicer than standing.
We both LOVED this restaurant. We split a cheese board (pick three cheeses from a list of 8 or 9) with a sage derby, a Manchego, and a blue. All were fabulous and we loved the olives, grapes, and grilled bread. Also, there was a TON of cheese. You could easily make a meal of the cheese board and another small item. Thankfully, we didn't. Michael's lobster risotto was perfectly don't with a nice bite to the rice and a ligthness you don't associate with most restaurant risottos. The sour cherry sauce it came with was overly sweet to our taste, but we both thought it was a good "concept" and worth the risk. My pasta bolognese was perfect. I mean it perfect. The sauce was very vegetable-y (carrots, celery, onions) with perfectly cooked meat and the right level of wine. Just like the risotto, it had a lightness that is completely unexpected out.
All in all a big home run. We'll definitely be back.
M and I had an unusual Friday date night (we usually go out during the work week) and went to a relatively new Buffalo establishment, The Wine Thief. It's a wine bar in the Elmwood Village, with a cool bar and a small number of tables. From the moment we walked in, it was clear that it was a hot spot in town. The place was packed. Luckily for us most of the patrons wanted to sit at the bar and we wanted a table. A short wait later, we had a cozy table for two. The noise level from the crown hadn't dimmed much, but sitting for dinner was much nicer than standing.
We both LOVED this restaurant. We split a cheese board (pick three cheeses from a list of 8 or 9) with a sage derby, a Manchego, and a blue. All were fabulous and we loved the olives, grapes, and grilled bread. Also, there was a TON of cheese. You could easily make a meal of the cheese board and another small item. Thankfully, we didn't. Michael's lobster risotto was perfectly don't with a nice bite to the rice and a ligthness you don't associate with most restaurant risottos. The sour cherry sauce it came with was overly sweet to our taste, but we both thought it was a good "concept" and worth the risk. My pasta bolognese was perfect. I mean it perfect. The sauce was very vegetable-y (carrots, celery, onions) with perfectly cooked meat and the right level of wine. Just like the risotto, it had a lightness that is completely unexpected out.
All in all a big home run. We'll definitely be back.
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