Week 49 - Nothing 2 Compare U 2

I discovered that the occasional trouble with making food I've never had before is that I have nothing to compare it to. Pasta Carbonara seems like a dish I should've eaten at some point in my life but somehow I never did. So even though this recipe tasted good, I feel like I something wasn't quite right but I can't put my finger on it.

I have double- and triple-checked my work on this and I know I followed the directions exactly right but the liquid in mine never thickened to what seemed like the right consistency. The pasta was at the perfect doneness when I took it off the heat but there was still quite a bit of liquid in it. So when I added the egg n' cream mixture it didn't seem to make any headway towards thickening. I guess I must've inadvertently just added too much water and broth but it's hard to say for sure.

In the end it still tasted really good and the extra liquid made it perfect for leftovers because it didn't dry out in the microwave. The combination of pasta and bacon is dy-no-mite but I almost wonder what it would be like to add a little basil or some other herb. Someone should try that and tell me how it goes.

SKILLET PASTA CARBONARA

Source: The Best 30-Minute Recipes

6 slices thick-cut bacon, cut into 1/2-inch pieces - 5 garlic cloves, minced - Salt and pepper - 3/4 C. dry white wine - 3 C. water - 3 C. low-sodium chicken broth - 12 oz. thin spaghetti, broken in half - 1/3 C. heavy cream - 2 large eggs - 2/3 C. grated Pecorino Romano cheese

1. Cook bacon in 12-inch skillet over medium-high heat until fat has rendered, about 4 minutes. Transfer bacon to small bowl with slotted spoon; set aside. Pour off all but 1 tablespoon bacon fat.

2. Add garlic and 1/2 teaspoon pepper to skillet and cook until fragrant, about 30 seconds. Stir wine into skillet and simmer until almost dry, about 2 minutes.

3. Stir water, broth and spaghetti into skillet. Increase heat to high and cook, stirring often, until spaghetti is tender and liquid has thickened, 15 to 18 minutes. Meanwhile, whisk cream, eggs and cheese together in small bowl.

4. Off heat, pour egg mixture over pasta and toss to combine. Add bacon and season with salt and pepper to taste. Serve immediately.

Week 48 - Easy Peasy

Even with a super simple recipe this week, I'm still a week (or two?) behind. I've got to get on the ball in the next couple weeks but, hey, I'm happy to be as close as I am.

This is a ridiculously simple recipe. I won't deny it. But it's also something I never made and never realized was so dang simple. It will make a great addition to any assortment of holiday treats.

The only trouble I had was that it calls for 2 lbs of white chocolate and I only found it in 6 oz. boxes (on sale for $4 each). So by my count you'd need at least 5 boxes to do a full recipe so I settled for 2 and just estimated the other 2 ingredients. In the end it came out delicious and lasted almost a whole 24 hours in our house. Yummy.

PEPPERMINT BARK

Source: pauladeen.com

Peppermint flavorings (optional - about 2 tsp or to taste) - 2 lb. white chocolate - Crushed candy canes, to yield 1 C.

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired). Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.

Week 47 - Perfect Timing

In the freezing cold temperatures we've been having, I just can't stop making soups. Warm soup, warm bread and awesome left overs: it's a winning combination.

This soup almost didn't make it. Thankfully Brian convinced me to start working on it WELL before we were hungry because, as it turned out, when I was 90% of the way done with it, our power completely cut out. The good news was that all of the potential food-poisoning ingredients were already cooked (I'm talking about you, chicken) and Brian already had the wood stove nice and hot so we actually set the pot right on the wood stove to keep enough heat flowing to finish it off.

In the end this soup turned out to be delicious. I left off the Parmesan but added and the heavy cream and I think it would be just as flavorful without either. The only real trouble I had with it was the step where it tells you to take out all of the chopped onion, I wasn't quite sure how to do that. You could probably skim it all out with a slotted spoon but much of the spice is floating on top of the stock along with the onion so I think a lot of your herbs would come out, as well. So we just left the onion in and I don't think it did any lasting damage.

THE LADY'S CHICKEN NOODLE SOUP

Source: pauladeen.com

Stock: 4 bay leaves - 3 chicken bouillon cubes - 1 onion, peeled and diced - 1 tsp. lemon pepper seasoning - 3 cloves garlic, minced - 2 1/2-3 lb. fryer chicken, cut up - 1/2 - 2 tsp. Italian seasoning - 3 1/2 quart water - salt and pepper to taste

For Step 2: 2 C. sliced carrots - 2 C. sliced celery, with leafy green tops - 2 1/2 C. uncooked egg noodles - 3 T. chopped fresh parsley - 1 C. grated Parmesan cheese (optional) - 3/4 C. heavy cream (optional) - 1/3 C. cooking sherry - 1 C. sliced mushrooms - Fresh parsley - 2 tsp. chopped fresh rosemary - salt and pepper to taste - crusty french bread, for serving

For the stock: Add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.

For the soup: Bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Week 46 - Holiday Veggies: 1/2 as Healthy as Regular Veggies

I got to enjoy 2 fabulous Thanksgiving dinners this year and only made a dish for one of them. I of course had to do sweet potatoes cause they are by far the best potato, and was surprised to find a lack of healthy sweet potato holiday recipes. I agree that sweet potatoes are only made more delicious by adding things like brown sugar and marshmallows, but I truly hoped to find something that had less sugar than an average Thanksgiving dessert.

This recipe is as close to healthy as I got. It leaves the potatoes themselves relatively intact (honey instead of sugar and a little orange zest to bring a citrus tang) and the ratio of potato mixture to topping leans toward potatoes.

Other than making WAY too much, I was really happy with the turnout on this one. I might add just a teensy bit less orange zest next time, but in the end I was proud of it and would definitely make it again next year.

SWEET POTATO CASSEROLE

Source: foodnetwork.com

Potato Mixture: 2 1/2 lbs sweet potatoes, peeled and cut into 2-inch chunks - 2 large eggs - 1 T. canola oil - 1 T. honey - 1/2 C. 1% milk - 2 tsp. freshly grated orange zest - 1 tsp. vanilla extract - 1/2 tsp. salt, or to taste

Topping: 1/2 C. whole-wheat flour - 1/3 C. packed brown sugar - 4 tsp. frozen orange juice concentrate - 1 T. canola oil - 1 T. butter, melted - 1/2 C. chopped pecans

Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10-15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups (reserve any extra for another use).

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.

Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

Week 45 - Too Soon to be Senile

I'm standing in the grocery store seeing the list in my hand that says, "12-oz jar raspberry jam." I investigate the brands, the prices, the sizes and then almost grab a 16-oz jar of strawberry. Whoopsy daisy. Then I specifically remember grabbing a 14-oz jar of red raspberry (I had to double check the berry because a few jars were out of place) and dropping in my basket. But somehow between the jam aisle and my kitchen it had reverted to the big jar of strawberry. It's magic. Or I really am losing my mind already.

This was my second "good but not great" recipe for this week (still getting caught up). It would be a good potluck dish but not an especially memorable one. Maybe it's because I cheaped out and bought a generic chocolate chip instead of Hershey's or maybe it's because I used strawberry instead of red raspberry jam but either way I was not overwhelmed. I was also annoyed that cutting 2 sticks of butter into dry ingredients takes for-stinkin-ever and I was ready to be done in the kitchen.

Whatever the reason, my final verdict on this one is, "meh, it was OK." And I think the fact that a dessert is still sitting uneaten on our counter after 5 days speaks for itself.

HOLIDAY RED RASPBERRY CHOCOLATE BARS

Source: Best-Loved Hershey's

2 1/2 C. all-purpose flour - 1 C. sugar - 3/4 C. finely chopped pecans - 1 egg, beaten - 1 C. (2 sticks) cold butter or margarine - 1 jar (12 oz.) seedless red raspberry jam - 1 2/3 C. chocolate chips

1. Heat oven to 350 degrees. Grease 13x9x2-inch baking pan.

2. Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 1/2 cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.

3. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Week 44 - House of the Flying Noodles

This meal was my first experiment with rice noodles and, while they are inexpensive and easy to prepare, there will be pieces of rice noodle behind my stove for years to come. When the recipe says, "break noodles in half and pull apart slightly," I have images of spaghetti breaking cleanly and diving right into the water. What really happens, though, is that teeny tiny pieces of rice noodle fly six ways to Sunday and they don't want to "pull apart slightly." They take force (or finesse, which I don't have) and it's not pretty.

Having said that, they do cook quickly and they're nice and light which is why it was so surprising that this recipe is VERY filling. This would be a great summer picnic dish but we were caught off guard by making a cold dinner (if I had read the whole recipe ahead of time I might have been prepared for this). It was good but not dazzling and it would feed a lot of people. The leftovers, however, were terrible. That was the most disappointing thing about this dish but since the ingredients were cheap I guess it's not the end of the world.

RICE NOODLES WITH PEANUT SAUCE

Source: Betty Crocker's Pasta Cookbook

8 oz. uncooked rice stick noodles - 1/2 C. creamy peanut butter - 2 T. soy sauce - 1 tsp. grated gingerroot - 1/2 tsp. crushed red pepper - 1/2 C. chicken broth or water - 4 oz. bean sprouts - 1 small red bell pepper, cut into 1/4-inch strips - 2 green onions, sliced - 2 T. chopped fresh cilantro, if desired

Heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.

Mix peanut butter, soy sauce, gingerroot and red pepper with wire whisk in small bowl until smooth. Gradually whisk in broth. Place noodles in large bowl. Add peanut butter mixture, bean sprouts, bell pepper and onions; toss. Sprinkle with cilantro.

Week 43 - Playing Catch-Up

I'm running a week behind on my recipes right now and I thought I could catch up last week but, alas, no luck. But at least I was able to squeeze one in so if I can manage 2 this week then I'm in good shape.

With the weather continuing to cool down I am having trouble getting out of soup mode. I was actually searching for portobello recipes when I came across this and I am so glad that I did. Easy ingredients, easy prep and easy cooking. That's my kinda recipe. I was nervous that the broth might be a little heavy and gravy-like but that was not the case at all. We ate it with some warm artisan bread from the grocery store bakery and it was perfect.

SIRLOIN AND PORTOBELLO STEW
Source: foodnetwork.com

1 lb sirloin steak, trimmed of fat, cut into 3/4-inch cubes - 1/3 C. all-purpose flour - 1 T. extra-virgin olive oil - 6 C. chopped portobello mushroom caps (about 6 medium), gills removed if desired - 2 C. frozen pearl onions, thawed and patted dry - 2 plum tomatoes, chopped - 2 C. frozen cut green beans, thawed - 1 14-oz. can reduced-sodium beef broth - 2/3 C. red wine - 2 tsp. chopped fresh thyme or 1/2 tsp. dried - 1/2 tsp. salt - 1/4 tsp. ground pepper

Place steak in amedium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.

Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until teh vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.

Week 42 - 10 Weeks to Go!

In my last "chili" recipe, it called for 2 cups of butternut squash. However, butternut squash at the average supermarket are HUGE so we had a lot of leftover squash that I didn't want to go to waste. I've of course roasted squash and baked it with cinnamon and brown sugar, but I was skeptical that it would really be tasty in this kind of dessert.

It ended up being great in this kind of dessert, however. It added some great texture and a nice change to a dish that could have been very forgettable.

BUTTERNUT APPLE CRISP

Source: allrecipes.com

3/4 C. packed brown sugar, divided - 1 tsp. ground cinnamon - 1/2 tsp. salt - 2 lbs. butternut squash, peeled, seeded and thinly sliced - 1 21-oz. can apple pie filling - 2 T. lemon juice - 1/2 C. all-purpose flour - 1/2 C. quick-cooking oats - 6 T. cold butter

1. In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees for 30 minutes.

2. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

Week 41 - Not-So-Chili

This one sprang from a combination of 1) a desire to use the crockpot and 2) the realization at work on Friday that I needed to buy ingredients on my way home but didn't have any of my books with me. Thank you Internet.

I don't know what Jersey Bites is but I was pretty impressed with this recipe. By no stretch would I call it a "chili," but it was thick and hearty and perfect for the slow cooker. I used chicken sausage instead of turkey sausage (a budgetary decision) and I can't see that it would've made any difference. Brian would've preferred no sausage at all, but what does he know... :-)

BUTTERNUT SQUASH CROCKPOT CHILI

Source: jerseybites.com

1-2 T. olive oil - 5 boneless, skinless chicken thighs - 5 Italian turkey sausage links - 1 28-oz. can diced tomatoes - 1 15-oz. can chickpeas, rinsed and drained - 1 8-oz. can tomato sauce - 2 C. peeled, seeded and cubed butternut squash - 1 medium onion, chopped - 1 C. chicken broth - 2 T. chili powder - 1 T. ground cumin - 2 cloves garlic, minced - 1 head of Escarole, rinsed and chopped

Brown thighs and sausage in olive oil. Salt and pepper thighs before browning if you wish. Remove meat to plate and deglaze pan with 1/2 cup chicken broth. Pour liquid from deglazing into crockpot. Add second 1/2 cup chicken broth, tomatoes, sauce, chickpeas, onion, garlic, spices and stir. Add Butternut squash, meat and toss to coat. Cover and cook on low for 8 hours or on high for 4 hours. Remove sausage and cut into bite-size pieces. Return to crockpot with chopped escarole. Stir in escarole and cook until wilted, approximately half hour. Ladle into soup bowls and serve with whole grain bread or over brown rice.

Week 40 - Not Really That Far Behind

The changing of the seasons up here this year has been incredible. The leaves changed fast, but were brilliant shades of fall and lasted longer than I thought they would. Even though I've thoroughly enjoyed the change, I haven't been quick to adjust to the cooler weather so soups have started sounding great.

This recipe seemed reasonably simple and I've really been wanting to learn more about using lentils since they're so inexpensive and chock full of protein. What I really learned from this recipe, though, is that RED lentils are very difficult to find but can be handily replaced with their cheaper brethren known as green lentils (they didn't take any longer and still tasted fine). I did find a bag of split red lentils at the grocery store, but it was a huge bag that cost about $14 so I took a big risk and thankfully it paid off.

This was a great little soup that was quick and flavorful. There was just enough lentils to make it feel fairly "hearty" and serving it with fresh-from-the-freezer naan was just the right tough. It's not spicy or too strong so it's great for people who prefer more mild flavors.

INDIAN-STYLE RED LENTIL SOUP WITH COCONUT

Source: The Best 30-Minute Recipe

4 C. low-sodium chicken broth - 2 C. water - 2 C. split red lentils - Salt and pepper - 1 T. vegetable oil - 1 onion, minced - 4 garlic cloves, minced - 1 T. grated fresh ginger - 1 1/2 teaspoons garam masala - 1 (14-oz) can light coconut milk - 1/2 cup minced cilantro - 3 plum tomatoes, cored, seeded and chopped coarse

1. Bring broth, water, lentils and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.

2. Meanwhile, heat oil in large saucepan over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened and lightly browned, 3-5 minutes.

3. Stir in garlic, ginger, and garam masala and cook until fragrant, about 1 minute. Stir in broth mixture and coconut milk, scraping up any browned bits. Bring to a simmer and cook until lentils are tender and soup is thickened, about 15 minutes.

4. Off heat, stir in cilantro and season with salt and pepper to taste. Sprinkle individual bowls of soup with chopped tomatoes before serving.

Week 39 - Meatloaf smeatloaf, double beatloaf

Sorry, I just can't think about meatloaf and not think about "A Christmas Story." This was one of the things I've been wanting to make all year and to find a recipe I had no choice but to go straight to the source of all things comfort food - Paula Deen.

I was very happy with that choice. For simple ingredients, this really had a good, classic meatloaf-y flavor with fun chunks of vegetables that kept it from being too dense. I even enjoyed the topping which surprised because I am pretty anti-mustard most of the time.

This made a ton so we ended up throwing a little away - there's only so many times you can eat this in one week, even if it is delicious - but it was economical and easy and I'm happy that I finally got around to making it.

OLD-FASHIONED MEATLOAF

Source: PaulaDeen.com

1 lb. ground beef - 1 1/4 tsp. salt - 1/4 tsp. black pepper - 1/2 C. chopped onion - 1/2 C. chopped bell pepper - 1 egg, lightly beaten - 8 oz. canned diced tomatoes (no juice) - 1/2 C. quick cooking oats

Topping: 1/3 C. ketchup - 2 T. brown sugar - 1 T. prepared mustard

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into loaf.

Mix topping ingredients and spread on loaf. Bake 1 hour.

Week 38 - Break Out the Wooden Clogs

We're going Dutch, baby. I've only ever had a Dutch baby at the Pancake House and could not believe my eyes when I beheld this recipe and realized they are SO freaking easy to make. Minimal preparation, minimal dirty dishes, maximum deliciousness.

Brian requested this for breakfast again tomorrow but, tragically, we used all of our eggs on the first one and didn't pick up more. So it will have to wait. But this will definitely get busted out next time overnight guests are around probably fairly often from here on out when we feel like a big fatty breakfast.

DUTCH BABIES

Source: The Red Rock Ranch Collection

1/3 C. butter or margarine - 5 large eggs - 1 C. milk - 1 C. flour - powdered sugar - syrup - lemon wedges

Place butter in 9x13 baking dish and set in 425-degree oven to melt. Put eggs in blender and blend on high for 1 minute. Gradually add milk then flour and blend on low for 30 seconds. Pour batter into hot baking dish and return to oven, baking until brown and puffy, 20-25 minutes. Dust with powdered sugar and serve with syrup or fresh fruit.

Week 37 - I Wish I Had a Halibut Pond

I took this recipe from a library book early in the year and I had been dying to make it ever since. I kept putting it off because of the price of halibut but finally sucked it up this week since it could be the last expensive meal we eat for a very long time.

The name on this is a little misleading - I was picturing halibut cooked a la chicken parmesan but that is not the case. There's not enough parmesan to form nice, thick bubbly cheese layer on top (although I suppose one could add more if one so desired). Also, I spooned the sauce on pretty thick since that's what the recipe said and it was a little too much for Brian. The mayo really dominates so I would cut back on that and do a more minimal layer of sauce.

On the plus side, I LOVE halibut and wish that they could live in a pond in my backyard so I could eat them. I don't like very many fish and can't afford to buy this one too often so in that respect it was a real treat. We served it with baked potatoes and salad and overall it was a hearty, satisfying meal.

BAKED HALIBUT PARMESAN

Source: Not Your Mother's Weeknight Cooking

4 halibut steaks (about 2 lbs.) - 1/2 C. sour cream - 1/3 C. grated parmesan - Pinch of dried dillweed - Paprika for sprinkling - Salt and pepper - 1/4 C. mayonnaise - 1 T. dry white wine - 2 T. unsalted butter, melted - 1 lemon, cut into 8 wedges

Preheat oven to 375 degrees. Line a 9x13-inch baking dish with parchment paper and spray it with nonstick spray. Place steaks in a single layer and season with salt and pepper.

Whisk to combine sour cream, mayo, Parmesan, wine, dillweed and butter. Cover the fish evenly with a thick coating of the sauce and sprinkle with dusting of paprika. Bake for 20-25 minutes or until fish loses its translucency and flakes with a fork. Serve with the lemon wedges.

Week 36 - Hooray for Gardens

I got back from the cruise to discover that the green bean plants I thought would be ready dead and ready to be pulled had actually produced a huge new harvest of fresh green beans. Since this is our only vegetable that really took off this year, I wanted to make the most of it by finding a new recipe for them since we've just been eating them as delicious raw snacks or with salads.

Having said that, we destroyed a bit of the "healthy, fresh" specialness of them by putting them in fritters. But they sounded good at the time and we had all the ingredients which was a big bonus.

I had never really had fritters but Brian said these were pretty good (as compared to the corn ones he's had in the past). They were not complex to make and extremely quick to fry but they were noticeably bland. I think that's probably how fritters are, but if I were to do them again as an appetizer or something I might try to add something to make them a bit more memorable. Maybe some kind of herb or something...

GREEN BEAN FRITTERS

Source: About.com

2 C. fresh green beans, cut in 1/4-inch pieces and cooked until crisp-tender - 1 1/2 C. all-purpose flour - 1 T. baking powder - 3/4 tsp. salt - 1 egg, beaten - 1 C. milk - Oil for deep frying

Heat oil in deep fryer to 370 degrees. In a medium bowl, stir together flour, baking powder, and salt. In a separate bowl, whisk egg with milk; stir in beans. Add bean mixture to dry ingredients, mixing until just moistened. Drop batter by tablespoonfuls into hot oil. Deep-fry in batches until golden brown, or for about 3-4 minutes. Remove to paper towels to drain. Makes about 18-24 fritters.

Week 35 - Not Really So Far Behind

It has been a hectic few weeks to say the week - the wonderful cruise followed by 2 weeks of total chaos at work that included learning I'm out of my job after the first of the year. Despite that, though, I stuck to my commitment and I am caught up on my recipes.

I made this one the night before my cruise so I could: a) dazzle my parents with my mad skills, and b) have a night of eating in before a week of stuffing my face with restaurant food.

This was uber-simple and I was really happy with the outcome. It would be a great, quick family dinner that feels a little fancier than your typical casserole but not so fancy that it can't please picky eaters. Our grocery store didn't have ground lamb so I used beef and it was fine - I think almost any ground meat would be suitable in this dish. I'm also becoming a big fan of orzo so expect to see it more as the year progresses.

GREEK LAMB AND ORZO

Source: Betty Crocker's Pasta Cookbook

1 lb. ground lamb or beef - 2 cans (16 oz. each) stewed tomatoes, undrained - 1 medium stalk celery, cut into 1/2-inch pieces - 1 C. uncooked rosamarina (orzo) pasta (3 oz.) - 1/4 tsp. salt - 1/4 tsp. ground red pepper - Plain yogurt, if desired

Cook meat in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in tomatoes, celery, pasta, salt and red pepper. Heat to boiling; reduce heat to low.

Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender. Serve with yogurt.

Week 34 - Thank Goodness for Sour Cream

This was the first time I was disappointed with a Cook's Illustrated recipe but only because I am only a mild-moderate spice person and this soup was HOT. One little tablespoon of chipotle chiles in adobo sauce goes a long way.

Because all I tasted was hot, it's hard to judge. Brian seemed to like it and I think it would have had a nice flavor if I could've gotten past the burning sensation in my mouth. So I would probably be willing to try it again with fewer chiles, but I'm going to give myself a while to recover first.

TORTILLA SOUP

Source: The Best 30-Minute Recipe

6 C. low-sodium chicken broth - 1 lb. boneless, skinless chicken breasts - Salt and pepper - 1 T. vegetable oil - 1 onion, minced - 1 T. minced chipotle chiles in adobo sauce - 2 tsp. tomato paste - 2 garlic cloves, minced - 2 T. fresh lime juice - 4 oz. tortilla chips, crushed into large pieces (4 cups) - 3 plum tomatoes, cored, seeded and chopped - 1 ripe avocado, pitted and cut into 1/2-inch cubes - 1/2 cup fresh cilantro leaves

1. Bring broth to boil, covered, in large saucepan and set aside.

2. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.

3. Add onion and 1/2 teaspoon salt to fat left in Dutch oven and cook over medium-high heat until lightly browned, 3-5 minutes. Stir in chipotle, tomato paste and garlic and cook until fragrant, about 1 minute.

4. Turn heat to low and stir in hot broth, scraping up any browned bits. Add browned chicken. Cook, covered, until chicken is cooked through and no longer pink in center, about 10 minutes. Remove chicken from pot. Increase heat to medium-high and cook to meld flavors, 5 minutes.

5. While soup is simmering, shred chicken into bite-sized pieces. Off heat, stir in lime juice and season with salt and pepper to taste. Divide tortilla chips, shredded chicken, tomatoes and avocado among individual bowls. Ladle broth over each bowl, sprinkle with cilantro and serve.

Week 33 - What to do with an Eggplant

We bought an eggplant to do our grilled veggie sandwiches for a second time but never got around to making them and were quickly running out of evenings at home so I pondered the question, "what the heck do you do with an eggplant?"

And the answer came to me in a vision. Of course, the vision was on a computer screen displaying foodnetwork.com, but it was a vision nonetheless. This was easy and awesome hummus that was a big hit at Cozyfest '09. Even Jessi liked it an everybody knows she's nearly impossible to please. ;-)

WHITE BEAN AND ROASTED EGGPLANT HUMMUS

Source: www.foodnetwork.com

1 - 1 1/2 lb. eggplant, trimmed and cut into 2-inch pieces - Olive oil, for drizzling, plus 1/3 C. - Salt, for seasoning, plus 1/2 tsp. - Black pepper, for seasoning, plus 1/4 tsp. - 1 (15-oz) can cannellini beans, drained and rinsed - 1/2 C. loosely packed fresh flat-leaf parsley - 3 T. fresh lemon juice (from about 1 lemon) - 1 clove garlic - 1 hothouse cucumber, cut into 1/4-inch thick slices

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 C. of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Serve with the cucumber slices.

Week 32 - Seeing the Value of a Box

We were invited to a barbecue last Friday and I offered to make a dessert. I decided on from-scratch brownies BUT planned on making them early just in case they flopped and I needed to use the emergency brownie box from the cupboard as a back-up.

Thankfully they turned out well and I didn't need the box, but I don't know if I'm convinced that the result was enough to offset the amount of time (and dishes) this method took compared to boxed stuff. I think you could get a similar result using a really good boxed brand (e.g. Ghirardelli) and just adding the mint filling.

I did cheat a little and used pre-made frosting since my last frosting experience was so disappointing and I didn't want to ruin a good thing with a "maybe it will be OK this time." Maybe next time.

GOURMET MINT BROWNIES

Source: Pillsbury Best Cookies Cookbook

Filling: 1 8-oz. package cream cheese, softened - 1/4 C. sugar 1 egg - 1 tsp. mint extract - 4 drops green food color

Brownies: 1 C. margarine or butter - 4 oz. unsweetened chocolate, cut into pieces - 2 C. sugar - 2 tsp. vanilla - 4 eggs - 1 C. all-purpose flour

1. Heat oven to 350. Grease and flour a 13x9-inch pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.

2. In large saucepan, melt 1 cup margarine and 4 ounces chocolate over very low heat, stirring constantly. Remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 teaspoons vanilla. Add 4 eggs 1 at a time, beating well after each addition. Stir in flour; mix well. Spread in greased and floured pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.

3. Bake at 350 for 45-50 minutes or until set. Cool 1 hour or until completely cooled. Frost cooled brownies. Cut into bars. Store in refrigerator.

Week 31 - Easy Can be Darn Good

Oh my goodness. I made this recipe thinking it would be a quick and hopefully OK lasagna but it turned out to be a quick and FANTASTIC lasagna. I have 0 complaints about this recipe - even Brian thought it ranked pretty high on his list of all-time good lasagnas.

I would maybe add sausage next time just to try it, but it's totally delicious on its own and is an amazing, quick crowd-pleaser.

EASY CHEESE LASAGNA

Source: The Best 30-Minute Recipe

1 1/4 C. ricotta cheese - 3/4 C. grated parmesan cheese - 1/4 C. minced fresh basil - 2 large egg yolks - Salt and pepper - 3 C. jarred tomato sauce - 8 no-boil lasagna noodles - 2 C. shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.

2. Mix ricotta, 1/2 cup of parmesan, basil, egg yolks, 1/4 tsp. salt, and 1/4 tsp. pepper together until well combined.

3. Spread 1/2 cup of tomato sauce over bottom of 8x8-inch baking dish. Place 2 noodles on top of sauce. Spread 1/4 cup ricotta mixture evenly over each noodle. Sprinkle 1/2 cup mozzarella over noodles, then top with 1/2 cup more sauce. Repeat this layering twice more. For final layer, lay remaining 2 noodles on top and cover completely with remaining 1 cup sauce.

4. Wrap dish tightly with plastic wrap and microwave on high power until noodles are soft and tender when poked using fork, 10-14 minutes.

5. Remove plastic wrap and sprinkle remaining 1/4 cup parmesan and remaining 1/2 cup mozzarella over top. Bake until cheese is melted and lightly browned, about 5 minutes. Let lasagna stand for several minutes before serving.

Week 30 - Stickin With the Grill

Since it was too blazing hot last week to even think about turning on the oven, we stuck with the grill theme and again Brian and I really made this one together.

I was genuinely surprised at how tasty and simple these were. "Delightful" is not a word I always associate with foods that you form into a log before cooking, but these were great. They would be a really new and different surprise if you were having a small barbecue party with friends, but probably wouldn't be much as leftovers.

We also threw on some of Kevin's grilled red potatoes a la Johnny's and they came out really well, too, so this was quite the impressive meal for our friend Joey who just happened to be passing through town. He's so lucky.

PERSIAN CHICKEN SKEWERS

Source: The Sunset Grill

1 lb. ground chicken - 6 T. fine dried bread crumbs - 1 egg yolk - 2 T. minced onion - 1/2 tsp. ground dried turmeric - About 1/4 tsp. salt

1. In a bowl, mix the chicken, bread crumbs, egg yolk, onion, turmeric and salt. Cover and chill at least 30 minutes or up to 1 day.

2. Divide the chicken mixture into 4 equal portions. Dipping your hands frequently in water to keep the mixture from sticking, pat each portion around a flat metal skewer to form a log 1 inch thick and about 7 inches long. Set aside.

3. Prepare a grill for cooking over high heat. one skewer at a time, lay the chicken on the grill rack and rotate quickly to firm up the surface of the meat. Rotate the skewers every 2 to 3 minutes until the meat is lightly browned and firm at the skewer, about 10 minutes total.

4. Cut or push the meat off the skewers. Season to taste with salt and serve immediately.

Week 29 - I Want My Baby Back...

More on more these recipes are becoming mine AND Brian's which is making this project even more fun. On this one I did all of the prep work and he worked the grill like a pro. Neither of us have ever cooked ribs before so it was a neat undertaking.

The marinade had a lot of ingredients (many of which we didn't have) so this cost about $40 for the whole meal, but maybe I'm the only one without hoisin sauce and Asian chili-garlic sauce in my pantry. The funnest ingredient to find was lemongrass - who would've guessed that it's kept between the bananas and the grapefruit. And it's an amazing ingredient, too, because the flavor came through SO strong in the marinade even though there was only 1 stalk in there (we halved this one).

In the end these were very filling and had a flavor that was a nice change from all the traditional barbecue sauces I'm used to on ribs and such. Kind of a fun and festive twist on such a classic grill food.

FIJIAN-STYLE BARBECUED RIBS

Source: The Sunset Grill

6 lbs. baby back ribs - 3 T. sesame seeds - Salt - 2 T. chopped fresh cilantro

South Pacific Marinade: 2 stalks fresh lemon grass - 1 can coconut milk - 1/2 C. coarsely chopped fresh cilantro - 1/2 C. firmly packed brown sugar - 1/3 C. soy sauce - 1/4 C. coarsely chopped shallots - 2 T. chopped garlic - 2 T. chopped fresh ginger - 2 T. toasted sesame oil - 2 T. hoisin sauce - 2 T. Asian chili-garlic sauce

1. Make the marinade. Pull of and discard the tough outer layers from the stalks of lemon grass. Trim and discard the stem ends and coarse tops. Cut the tender stalks into chunks. In a food processor or blender, combine the lemon grass and the remaining marinade ingredients. Puree until smooth and set aside.

2. Rinse the ribs and pat dry. Trim and discard any excess fat. Put the ribs and marinade in a large roasting pan and mix to coat. Cover and chill at least 2 hours or up to 1 day, turning the ribs occasionally.

3. Prepare a grill for cooking over indirect heat. First, oil the grill rack. If using a gas grill, turn all burners to high and close the lid. When the temperature inside reaches 350 to 400, lift the lid, turn off one of the burners and lower the burner(s) to medium-high. Place a drip pan under the turned-off burner - this is the indirect heat area.

4. Set the oiled grill rack in place. Lift the ribs from the pan and reserve the marinade. Lay the meat on the grill over the drip pan and cover the barbecue. Turn the ribs as needed until well browned on each side, about 40 minutes total.

5. Meanwhile, toast the sesame seeds in a dry pan over medium-high heat, stirring frequently, until golden brown and fragrant, about 5 minutes. Remove from the heat and let cool. Bring the reserved marinade to a boil over high heat, stirring occasionally, for about 2 minutes. Season to taste with salt and pour into a bowl.

6. Transfer the ribs to a platter. Sprinkle with the cilantro and sesame seeds and serve with the sauce alongside.

Week 28 - Because Kevin Demanded It

This week was a cool opportunity to cook for my family because Kevin and the fam were coming out from Boston and he strongly suggested that I should make dinner for everyone. It was actually a great opportunity to use my awesome Red Rock Ranch Cookbook because it's got great, easy meals for groups of people.

In choosing the recipe I was working under 2 important facts: 1) Kevin loves Mexican food and doesn't get good Mexican in Boston; and 2) my grandma's house has a reasonable supply of spices, etc, but is not somewhere that I want to leave left over ingredients like milk or fresh veggies cause nobodies there to eat them! So I went with a Mexican-ish recipe that would be easy to shop for and leave few leftover ingredients.

Everyone seemed really happy with this casserole - even Grandma AND Timmy - so I was very happy about that. And, depending on your group, it would be an easy one to throw in a few more spices, especially some cayenne or something else to give it more kick. I suppose you could also use hot instead of mild enchilada sauce, too... But overall it was simple and satisfying and a will be a great addition to my potluck arsenal.

ENCHILADA SQUARE

Source: The Red Rock Ranch Cookbook

1 lb. ground beef - 1/4 c. onions, chopped - 4 eggs - 1 8-oz. tomato sauce - 1 5 1/2-oz. evaporated milk - 1 C. enchilada sauce - 1/3 C. sliced ripe olives - 2 C. corn chips - 1 C. shredded cheese

Cook ground beef and onions together. Spread into a 10x6x2 dish. Beat eggs, tomato sauce, milk and enchilada sauce together. Pour mixture over the meat. Sprinkle with olives and cheese and chips. Bake at 350 for 25-30 minutes. Sprinkle with more cheese and serve.

Week 27 - It Really Does Have Carrots

A couple weeks ago I had a yearning to make a carrot cake. I wasn't really craving eating one, I just wanted to see how they were made. So I made one.

Carrot cake proved much simpler than I expected. AND, to my surprise, it really has carrots in it (I've only ever made them from a box). Thanks to my trusty food processor, grating the carrots was a snap so the whole cake was pleasantly quick and easy. This recipe made enough for 2 little round cakes (I stacked them to make a double-layer cake) and a handful of cupcakes.

The cake part of this is great but I didn't care for the frosting at all. It was bland and too buttery for me. So if you make this I would find another frosting recipe or go with store-bought because it is just so stinkin easy and guaranteed delicious.

MOM'S CARROT CAKE

Source: A Taste of Oregon

2 C. sugar - 4 eggs - 1 C. cooking oil - 2 C. flour - 2 tsp. baking soda - 2 tsp. cinnamon - 1 tsp. salt - 2 tsp. vanilla - 3 C. grated carrots - 1/2 C. chopped nuts - 1/2 C. raisins

Mix together sugar and eggs; add the oil and beat well. Add the dry ingredients and beat again. Add the vanilla, carrots, nuts and raising to mixture and mix well. Pour mixture into three 9-inch greased cake pans and bake 25-30 minutes at 350 degrees. Let cool and then frost.

FROSTING: 1 8-oz. package cream cheese, softened - 1/2 C. butter or margarine - 2 C. powdered sugar - Lemon juice or milk as needed - 1 C. chopped nuts

Mix together cream cheese, margarine and powdered sugar. If too stiff, add lemon juice or milk until spreading consistency is obtained. Add nuts to the mixture and frost cake.

Week 26-ish - Party in My Mouth

So on the real week 26 I couldn't manage a night to actually cook (we had a barbecue to get ready for, after all) so I did it on week 27. And even though I did it 4 days ago, I'm just now getting around to posting. Since I don't think anyone follows this too religiously, I'm not worried.

This recipe was AWESOME. Totally delicious. This is one of my favorite flavor combinations and for once it was just as good at home as at a restaurant or cafe. I was totally floored at how easy pesto was and I'm excited to find more uses for it. Later in the week we even re-used it along with the mozzarella and red roasted peppers on burgers and it made them delicious, too.

I'm not going to reprint the whole recipe as it is written because we (Beej and I, we've been doing a lot of these together recently and for this one he prepped and grilled the veggies) found a couple things in it ridiculous. First, the say cut the veggies crosswise into thick slices but doing that makes them not even come close to fitting on a baguette and makes the sandwich at 2 inches tall plus the height of the bread, thus nearly inedible. So we did stick-shaped veggies and they worked great. Second, the real recipe tells you exactly how to stack the items ("...2 slices of eggplant, 2 slices of zucchini,..." etc) which just seems unnecessary. Of course if you want it exactly as is, just check out foodnetwork.com.

GRILLED VEGETABLE PANINI

Source: www.foodnetwork.com

1/4 C. olive oil - 1 med. to large regular eggplant - 2 zucchini - 1 small red onion, cut into 1/2-inch thick slices - Salt and pepper - Baguettes (or ciabatta or any kind of fun sandwich bread) - 1/2 C. Basil Pesto (see below) - 8 oz. fresh water-packed mozzarella cheese, sliced - 2 tomatoes, sliced - 1/2 C. roasted red peppers

Heat a grill pan (we used cast iron skillet and it was fine) over medium-high heat. Drizzle oil over the eggplant, zucchini and onion slices, then sprinkle with salt and pepper. Working in batches, grill the 3 veggies until they are tender and grill marks appear, about 4 minutes per side. Cool completely. Spread basil pesto on both sides of baguette and stack veggies into baguette. (Sandwiches can be made 4 hours ahead. Wrap well with plastic and refrigerate.)

Basil Pesto: 2 C. fresh basil leaves - 1/4 C. toasted pine nuts - 2 garlic cloves, peeled - 1/2 tsp. salt - 1/4 tsp. pepper - 1/3 C. (about) extra-virgin olive oil - 1/2 C. grated Parmesan

In a blender, pulse the basil, pine nuts, garlic 1/2 teaspoon of salt and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil o form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season with more salt and pepper to taste.

Week 25 - Not as Good as Mom's

This summer is proving busy, busy, busy so I needed something quick and simple that would give us lunch for a couple days. Mac and cheese it is.

I don't know why I thought this could be as good as mom's... it wasn't. It was good, just didn't have the classic cheesy taste that I'm used to. As nervous as I was about the mustard and tabasco, I now can't determine their purpose. I couldn't really taste them.

All in all it was OK. I liked it a little better as leftovers. But it served it's purpose - it was definitely quick and simple so I've got no complaints.

SKILLET MACARONI AND CHEESE

Source: The Best 30-Minute Recipe

3 1/2 C. water, plus more as needed - 1, 12-oz. can evaporated milk - 12 oz. elbow macaroni - Salt and pepper - 1 tsp. cornstarch - 1/2 tsp. dry mustard - 1/4 tsp. Tabasco - 2 C. shredded cheddar cheese - 2 C. shredded Monterey Jack cheese - 3 T. unsalted butter

1. Bring 3 1/2 cups water, 1 cup of evaporated milk, macaroni and 1/2 teaspoon salt to simmer in 12-inch nonstick skillet over high heat, stirring often, until macaroni is tender, 8-10 minutes.

2. Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard and Tabasco together, then stir into skillet. Continue to simmer until slightly thickened, about 1 minute.

3. Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper to taste. Serve.

Week 24 - It's Pronounced Coo-lee

This has always been one of my favorite dishes at seafood restaurants so I figured it could be a great money saver if I can even come close to matching the flavor. And I had NO idea what a coulis (coo-lee) was but it all sounded pretty good.

In the end it certainly didn't have the light, clean flavor that I usually find at restaurants but it was very good and moderately quick to make. Brian roasted the garlic for me and grilled up some pineapple on the side and it made a surprisingly filling meal. The coulis was really good on top of the shrimp but wasn't much to get excited about on its own. You could easily make this recipe without it and either eat it plain (although there was no especially strong flavor with the shrimp - maybe you could sprinkle some kind of spice on the shrimp just before cooking them but I'm not sure what).

Shrimp was pretty expensive right now so we settled for Costco frozen shrimp . I may find myself trying this again when good, fresh shrimp are easier to find at an affordable price.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Source: foodnetwork.com

Shrimp: 1 large egg - 2/3 C. beer - 1 1/2 tsp. baking powder - 3/4 C. all-purpose flour, divided - 2 C. flaked coconut - 24 large shrimp, peeled and deveined, tails on - 2-3 T. vegetable oil, preferably canola

1. In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.

2. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.

Coulis: 1/3 C. roasted garlic - 2 beefsteak tomatoes, chopped - 2 T. fresh lime juice - 1 tsp. curry powder

1. Combine all ingredients in a food processor and puree. Season to taste with salt and pepper.

Week 23 3/4 - Atonement

I missed a week! I admit it. It happened. It's over. Let's move on. Last week just proved really busy and I've been doing most of my meals on Friday night since it tends to be a quiet night for us but then we went out of town on Friday night and I was all thrown off.

So I'm trying my best to make up for it this week with 2 recipes. As unbelievable as it seems, I never made a pumpkin pie before and we were having a fundraising bake sale at work so there's one opportunity handed to me.

This is a VERY good pumpkin pie and I appreciated not being pressured into making my own crust. The cream cheese gives it a nice smooth texture and the spice is just right - not too much to drown out the pumpkin but enough to have a nice festive flavor. I ended up having enough some leftover filling so probably could've done a couple pie-muffin type things had I been thinking ahead. But I didn't. But you could.

PUMPKIN PIE

Source: foodnetwork.com

1 (8-oz.) package cream cheese, softened - 2 C. canned pumpkin - 1 C. sugar - 1/4 tsp. salt - 1 egg plus 2 egg yolks, slightly beaten - 1 C. half-and-half - 1/4 C. (1/2 stick) melted butter - 1 tsp. vanilla extract - 1/2 tsp. ground cinnamon - 1/4 tsp. ground ginger (optional) - 1 piece pre-made pie dough - Whipped cream, for topping

1. Place 1 piece of pre-made pie dough don into a 9-inch pie pan and press down along the bottom and all the sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up.

2. Preheat oven to 350 degrees. After removing pie crust from freezer, fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter and beat until combined. Finally, add the vanilla, cinnamon and ginger and beat until incorporated.

4. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Week 22 - Hashing It Out

This was the first week that I started with an ingredient. I absolutely LOVE sweet potatoes and picked up a couple at the store this week but wanted to do something more fun than baking them (my usual M.O.). I also absolutely LOVE breakfast and since we didn't have any plans today, I searched for sweet potato breakfast recipes.

Enter Sweet Potato Hash Browns. It was a really simplistic recipe but definitely something new to me because I have tried to make regular hash browns exactly once in my life and it was a pretty miserable experience. So learning the right way definitely sounded good to me.

My only complaint with this recipe is that it seemed like a lot of olive oil to me. For the onions, 1 1/2 Tablespoons is probably plenty and for the potatoes I wouldn't do more than 3. Now there's a chance I didn't have exactly 2 pounds of potatoes, but it still seemed oily. Also, I'm pretty sure the parsley is just for show cause I skipped that step and added a little dried parsley and I didn't taste it at all. 

SWEET POTATO HASH BROWNS

Source: MarthaStewart.com

2 large sweet potatoes (2 lbs.), cut into 3/4-inch dice - 6 T. olive oil - 1 medium onion, peeled and cut into 1/3-inch dice, 2 T. roughly chopped fresh flat-leaf parsley - Coarse salt and freshly ground pepper

1. Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3-4 minutes. Drain and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl and set aside.

3. Pour remaining 4 tablespoons olive oil into the skillet and place over medium-high heat. Add potatoes and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions and cook 2 minutes. Toss in parsley and adjust the seasoning to taste with salt and pepper. Serve immediately.

Week 21 - Where's the curry?

I got a new slow cooker/casserole/dessert book from my dear mother and the recipes look great EXCEPT that when it's 85 degrees outside neither slow cooker nor hot casseroles sound good. So I found one that looked OK for summer and here we are. Indian chicken.

So I'm thinking curry but WAIT... no curry. I also connected curry with Indian food but it turns out I'm as crazy as they say. This recipe has absolutely no curry but it definitely smelled of Indian and was quite tasty.

The only issue I ran into with this was the rice mix - I didn't check the box when I bought it and the recipe calls for a 6 oz. box and mine was only 4. I added some basmati that I had at the house so it wasn't too liquidy, but that ended up not being as cooked as the rest. It was still quite good, though, and seemed not altogether unhealthy which is always nice.

INDIAN-SPICED CHICKEN WITH WILD RICE

Source: Favorite Brand Name Slow Cooker, Casseroles, Desserts Book

1/2 tsp. salt - 1/2 tsp. ground cumin - 1/2 tsp. black pepper - 1/4 tsp. ground cinnamon - 1/4 tsp. ground turmeric - 4 boneless skinless chicken breasts (about 1 lb.) - 2 T. olive oil - 2 carrots, sliced - 1 red bell pepper, chopped - 1 stalk celery, chopped - 2 cloves garlic, minced - 1 package (6 oz.) long grain and wild rice mix - 2 C. reduced-sodium chicken broth - 1 C. raisins - 1/4 C. sliced almonds

1. Combine all spices in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.

2. Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray.

3. Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.

4. Add carrots, bell pepper, celery and garlic to skillet; cook and stir 2 minutes. Add rice; cook 5 minutes, stirring frequently. Add seasoning packet from rice mix and broth; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish. Place chicken on rice mixture; sprinkle with almonds.

5. Cover tightly with foil. Bake 35 minutes or until chicken is no longer pink in center and rice is tender.

Week 20 - Sometimes Non-Traditional is a Good Thing

One of my loving and supportive big brothers gave me an exciting new pasta cookbook for my birthday so I couldn't resist taking it for a spin. Several recipes caught my eye so you'll be seeing plenty more from the book, but this one seemed like a good start.

While this definitely isn't a "traditional" minestrone, the flavor was outstanding and it is definitely a recipe that could be changed up with different veggies (and probably even meat) added and it would still be very good. 

The ingredients weren't all fun and games - turns out frozen water chestnuts are hard to come by (we skipped those) and frozen red bell peppers are mostly only found in a frozen pepper mix. At least the red ones are easy to pick out. And all in all the ingredients came to about $30 which seemed like a lot, but it's another one that would have easily fed 6 people and made some outstanding leftovers.

CURLY MINESTRONE

Source: Betty Crocker's Pasta Cookbook

1 T. olive or vegetable oil - 1 medium onion, chopped - 1 medium stalk celery, sliced - 1 clove garlic, finely chopped - 2 C. frozen broccoli, cauliflower, water chestnuts and red bell pepper - 1 C. uncooked fusili pasta (3 oz.) - 1/4 chopped fresh parsley or 4 tsp. dried parsley flakes - 1 tsp. dried basil leaves - 1/2 tsp. dried oregano leaves - 1/2 tsp. salt - 1/4 tsp. pepper - 3 cans vegetable broth - 1 can Italian-style stewed tomatoes, undrained - 1 can garbanzo beans, rinsed and drained - 1/4 C. grated Romano or Parmesan cheese

Heat oil in Dutch oven over medium-high heat. Cook onion, celery and garlic in oil, stirring occasionally, until crisp-tender. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium.

Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with cheese.

Week 19 - Stir Fried: The Sequel

OK, I know it looks like I haven't been doing this for the last couple of weeks but I promise that I have done them, I just haven't written about them. So here's me catching up on my blog...

My second stir fry was much more successful than my first. In fact, it was SO successful I got a review from Brian that went something like, "this tastes like something you'd get in a restaurant!" So that's exciting.

Partially it probably went well because I was much more confident in my recipe and not as terrified of the high heat. I guess there's something to be said for practice. 

One thing I definitely love about this Cooks Illustrated book is that their stir fry sauces are quick, simple and delicious. We actually had almost all of the ingredients for the sauce in the house (red curry paste was almost tough to find) and, like the orange-sesame sauce, I think it would be really versatile with a lot of different stir fry varieties.

STIR-FRIED SHRIMP AND SNOW PEAS WITH COCONUT-CURRY SAUCE

Source: The Best 30-Minute Recipe

Stir-Fry: 1 recipe coconut-curry sauce (see below) - 1 lb. extra-large shrimp, peeled and de-veined - 2 tsp. soy sauce - 2 T. vegetable oil - 1 bell pepper, cored, seeded and sliced - 8 oz. snow peas, strings removed - 1 C. bean sprouts - 3 garlic cloves, minced - 1 T. grated fresh ginger

Coconut-Curry Sauce: 1 C. coconut milk - 1 T. fish sauce - 1-2 tsp. red curry paste - 1 tsp. light brown sugar - 1 tsp. cornstarch

1. Prepare sauce by combining all ingredients in medium bowl and set aside. Toss shrimp with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1.5 minutes. Transfer shrimp to clean bowl.

2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for 1 minute.

3. Clear center of pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine, add to pan and bring to simmer. Cook until sauce thickens, 1 to 2 minutes. Serve immediately.

Week 18 - When the Moon Hits Your Eye

It was pizza week and this was tremendous! I hit up TJ for a recipe because I know he and Dale like to make homemade pizzas so he recommended this one and it was an excellent choice.

The only "problem" we had was that Brian made a basic crust out of an Italian cookbook we have and it was a little smaller than the 14" crust TJ usually uses so we had toppings HEAPED on our little crust. And problems are in the eye of the beholder - that much topping made it a little harder to eat with our bare hands but also made it extremely filling and flavorful.

The sauce is definitely a simple and delicious sauce that we'll no doubt use again and an added bonus was that we had 95% of these ingredients in the cupboard so really just had to buy the sausage and peppers.

ITALIAN SAUSAGE AND THREE PEPPER PIZZA

Source: TJ and Dale

Sauce (makes enough for two pizzas - can be stored in fridge for 5 days or freezer for up to 2 months)

1 can diced tomatoes - 1 can tomato paste - 1 1/2 T. olive oil - 2 T. chopped fresh basil (or 2 tsp dried basil) - 1 1/2 tsp. dried oregano - 1 1/2 tsp. sugar - 1/2 tsp. minced garlic - 1/4 tsp. table salt

Mix all ingredients. Use potato masher to break up the tomatoes.

Pizza

2 T. olive oil - 2-3 bell peppers (only 2 if they're large) of different colors - 1 tsp. minced garlic - 1/2 tsp. dried oregano - 1/4 tsp. cayenne pepper - 1/2 tsp. kosher salt - freshly ground black pepper - 2 mild or hot Italian pork sausages (1/2 lb), cut into slices or broken into small pieces - 2 C. coarsely shredded mozzarella - 1/2 T. freshly grated parmesan

1. Warm the olive oil in a nonstick skillet over medium-high heat. Add all the peppers and saute, stirring frequently, until crisp-tender, about 4 minutes. Add the garlic and all of the spices and saute for another minute. Set aside to cool.

2. Brown the sausage.

3. Spread the sauce evenly over the dough. Spread the peppers and sausage over the sauce. Scatter the mozzarella over the top.

4. Follow the dough instructions for cooking time. Once finished cooking, sprinkle the parmesan over the top.

Week 17 - Cheers to Leftovers

We seemed to be on a meat-eating spree this week so by Thursday I was ready for something that was distinctly anti-meat. This recipe definitely fit that bill. Though, to be honest, if you're in the mood for meat this would be just as good with chicken or tuna added in.

That said, this pot pie was shockingly flavorful considered the main seasonings are just salt and pepper. When I read the recipe I assumed it would be way too bland for Brian's sensitive taste buds, but we both enjoyed it as is.

Along with being pretty easy to prepare, this was reasonably inexpensive and makes a TON of leftovers. With the amount of veggies that it calls for, it almost overflows the 8x8 pan and, partially because we added a bottom crust, one modest-sized piece was quite filling. 

A couple of notes on changes we made: We used celery instead of fennel because Brian doesn't care for the flavor and that seemed fine. We also added a bottom crust and just used Pillsbury pie crusts. Looking back, it would be a great recipe to use the food processor to save on chopping time. Also, Brian did the crust. Isn't it beautiful?

VEGETARIAN POT PIE

Source: foodnetwork.com

1 T. unsalted butter - 2 small heads fennel, finely chopped (about 3 cups) - 1/2 medium yellow onion, finely chopped - 2 medium carrots, peeled and finely chopped - 12 oz. white button mushrooms, sliced - 1 small russet potato, peeled and diced small - 1/4 C. all-purpose flour, 1 C. low-sodium mushroom broth - 1 C. whole milk - 1 C. frozen baby green peas - 1/4 C. thinly sliced fresh chives - 1/4 C. parsley - 1 T. white vinegar - 1 large egg yolk - 7 oz. frozen pie crust or puff pastry dough

1. Heat oven to 400 degrees.

2. Melt butter over medium heat in 3- to 4-quart heavy bottomed saucepan. When it foams, add fennel, onions and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

3. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1-2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

4. Remove from heat. Add peas, herbs and vinegar and stir to coat. Season well with salt and pepper. Turn filling into an 8x8-inch baking dish.

5. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

6. Cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes. Let sit at least 5 minutes before serving.

Week 16 - An Unbalanced Equation

So I'm not sure if it's this particular recipe or just me not really being sure how to do it, but in my book this meal was a lot of work for a not very exciting outcome.

Keep in mind I don't remember ever having chicken fried steak before so I have nothing to compare it to. Brian says it was good so I guess that's a plus. But compared to most of my other meals, the end result was rather unremarkable.

And the preparation... Oy! If for any reason I ever had to do this again, I would use something like a cube steak or something that's already reasonably thin and easy to tenderize. I ending up having to use a top round (the guy at the meat counter assured me it was the closest thing to bottom round) and I pounded it for HOURS and never quite got it thin enough, though I did make a real good mess of flying flour and meat chunks. So then I let the coating burn a bit since I was concerned about the steaks not getting cooked through. Making the gravy was a new challenge so that's something, but overall I just give it a shrug and a, "it's OK, I guess."

CHICKEN FRIED STEAK

Source: foodnetwork.com, Alton Brown

2 lbs. beef bottom round, trimmed of excess fat - 2 tsp. kosher salt - 1 tsp. freshly ground black pepper - 1 C. all-purpose flour - 3 whole eggs, beaten - 1/4 C. vegetable oil - 2 C. chicken broth - 1/2 C. whole milk - 1/2 tsp. fresh thyme leaves

1. Preheat oven to 250 degrees F.

2. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

3. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approx. 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven.

4. Add 1 tablespoon of vegetable oil to the pan. Whisk in 3 tablespoons  of the flour left over from the dredging. Add the chicken broth to deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approx. 5-10 minutes. Season to taste, with more salt and pepper if needed. Serve the gravy over the steaks.

Week 15 - 2nd Runner Up

We were having a fundraising chili cook-off at work and, even though I was playing hooky from work that day, I couldn't pass up the opportunity to throw in an untested chili recipe and see if I could be the rookie of the season.

Tragically, though, my big chili dream didn't have a happy ending. My boss won (2 years running) and rumor has it I came in 3rd. At least I'm a winner for trying, right mom?

I didn't follow this recipe precisely - I needed it done by 10 in the morning so rather than get up at 6 to prepare it, Debbie convinced me I could use the crockpot if I just boiled the beans a bit before hand. This appears to be true.

This is a nice, light chili with a surprising kick. It's not a traditional thick chili, but it's a fun out-of-the-ordinary chili with an enjoyable overall flavor.

WHITE BEAN CHILI

Source: pauladeen.com

1 lb. dried navy beans - 5 C. chicken stock - 4 T. butter - 1 T. minced garlic - 3/4 C. diced onion - 1 1/2 C. green chiles (fresh or canned) - 1 lb. boneless skinless chicken breast, finely chopped - 1 T. ground cumin - 1 T. dried oregano - 1-2 tsp. ground black pepper - 1/2 tsp. white pepper - red pepper flakes, to taste - 1/2 bunch cilantro, chopped

Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion and chiles for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. 

Week 14 - High Anxiety

Good news! I found a new area that I definitely need to work on: stir frying. My dinner came out pretty good but MAN was it stressful. The prep is simple but once you get that pan going everything just happens so quickly it threw me all out of whack.

Earlier in the day I had forgotten to pick up the spring rolls I wanted to eat with this and then once in the kitchen I was so focused on what was happening in the pan that I a) forgot a big part of step 1 in the recipe and 2) forgot to make a little thing called rice. So when all was said and done our food sat on the stove on warm for a 1/2-hour while the rice cooked.

The thing I was most thrilled about was the sauce. I love how easy it was to make a good orange sauce. Orange chicken here I come. Overall I was definitely happy with the end result, I just wasn't at all impressed with how I got there. So it's highly likely that you will see several more stir fries before the year is out until I can get through one without being a stress mess.

STIR-FRIED BEEF AND BROCCOLI WITH ORANGE-SESAME SAUCE

Source: The Best 30-Minute Recipe (from the editors of Cook's Illustrated)

Stir Fry: 1 lb flank steak, cut into strips - 2 tsp. soy sauce - 2 T. vegetable oil - 1 recipe Orange-Sesame sauce (see below) - 3 C. bite-sized broccoli florets - 1/2 C. water - 1 bell pepper, cored, seeded and sliced - 1 8-oz. can water chestnuts, drained - 3 garlic cloves, minced - 1 T. grated fresh ginger

1. Toss steak with soy sauce (if you can remember). Heat 2 tsp of oil in 12-inch nonstick skillet over high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer beef to clean bowl.

2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add broccoli and water to pan, cover and cook until bright green and slightly tender, about 2 minutes. Remove lid, add bell pepper and water chestnuts and continue to cook until vegetables are tender, about 3 minutes.

3. Clear center of pan and add remaining 1 tsp oil, garlic and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked beef. Whisk sauce to recombine, add to pan and bring to simmer. Cook sauce until thickened, 1 to 2 minutes. Serve immediately.

Orange-Sesame Sauce: 1/2 C. orange juice - 1/4 C. chicken broth - 1/4 C. soy sauce - 2 tsp toasted sesame oil - 2 tsp cornstarch

Combine ingredients in medium bowl.

Week 13 - Better Late Than Never

OK... I actually made this last weekend (since we were out of town most of last week), I've just been REALLY slow to post it. Thanks for the reprimand, Debbie.

This week I chose yet one more dish that combined some of my favorite faux-Mexican ingredients with my favorite cooking accoutrement, the crockpot. I even broke down and bought a shiny new crockpot as an upgrade from a measly round 4-quart to a roomy oval 6-quart because it will make cooking meat SO much easier.

This recipe was e-mailed to me at work and all in all it makes a tasty taco-style dish that would be great for cold winter nights. If you're a spice weeny, you may want to consider leaving out the chiles or reducing the spices. It has a teensy kick. Also, Brian and I both agreed that it could stand to be a little thicker so don't be afraid to cut the liquid in half.

Stay tuned tomorrow for my first stir-fry WITH homemade sauce.

CROCKPOT CHICKEN TORTILLA SOUP

Source: Unknown

1 lb boneless skinless chicken breasts - 1 can black beans, rinsed and drained - 1 can stewed tomatoes, drained - 1 10-oz can enchilada sauce - 1 medium onion, chopped - 1 4-oz can diced green chile peppers - 2 cloves garlic, minced - 2 C. water - 1 can chicken broth - 1 tsp. cumin - 1 tsp. chili powder - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 bay leaf - 1 1/2 C. canned or frozen corn - Toppings: tortilla chips, shredded cheese, sour cream, avocado

Place all ingredients except chicken in crockpot and stir. Lay chicken breasts on top. Cover, and cook on low for 8-10 hours or on high for 3-4 hours. Right before serving, pull out the bay leaf and then use two forks to shred the chicken into the soup.

Week 12 - Skillet Skillz

This week I picked another recipe from my new favorite book and YUM. I loved this one - it's probably a new rival for my favorite so far.

After reading the recipe I feared it would be pretty bland, but the chili powder and cilantro really gave it a surprising amount of flavor and the cornbread added a touch of sweetness that brought it all together.

All I can really say is make this. Or come over to my house and I'll make it for you.

SKILLET TAMALE PIE

Source: The Best 30-Minute Recipe (From the Editors of Cook's Illustrated)

2 T. vegetable oil - 1 onion, minced - 2 T. chili powder - Salt & pepper - 2 garlic cloves, minced - 1 pound 90% lean ground beef - 1 can black beans, rinsed - 1 can diced tomatoes, drained - 1 package cornbread mix - 1 C. shredded cheddar cheese - 2 T. minced fresh cilantro

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Heat oil in 12-inch skillet over medium  heat until shimmering. Add onion, chili powder, and 1/2 tsp. salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Stir in ground beef, beans and tomatoes, and bring to simmer, breaking up meat with wooden spoon, about 5 minutes.

4. Meanwhile, mix cornbread batter according to package instructions.

5. Stir cheddar and cilantro into filling and season with salt and pepper to taste. Dollop cornbread batter evenly over filling and spread into even batter.

6. Bake until cornbread is cooked through in center, 10-15 minutes. Serve.

Week 11 - Suck it, Shallots

I have yet another cook book from the library that I love. This one so much that we actually bought a copy. It's a Cook's Illustrated book so it gives tons of basic tips and tricks and you know the recipes are all going to be good.

So what better guide to use to make my first sauce. This was probably one of my weaker dishes - partially because I had zero faith in it from the get go and partially because I just didn't find it very remarkable. 

Oddly enough my biggest problem was that the grocery store was out of basil. Basil! I didn't believe it either, but, alas, they were. So I bought a pre-pureed tube of basil that saved me from doing the puree step of this recipe but ended up being part of my confidence problem. I had some trouble making it thicken, too, but Brian came to the rescue and it eventually gummed up nicely.

On a bright note, it was my second run-in with shallots and I did a smidge better. I think if I had had to cut a second one I would have been in trouble, but at least I can pretend I can handle them now.

PASTA WITH GARLIC-BASIL CREAM SAUCE

Source: The Best 30-Minute Recipe (From the Editor's of Cook's Illustrated)

1 C. packed fresh basil leaves - 1.5 C. half-and-half - 1 C. chicken broth - 1 T. cornstarch - 2 T. unsalted butter - 1 shallot, minced - Salt & Pepper - 2 garlic cloves, minced - 2 T. minced fresh basil - 1 pound linguine or spaghetti

1. Bring 4 quarters water to boil in large pot.

2. Puree basil leaves, half-and-half, chicken broth, and cornstarch together in blender until completely smooth, about 30 seconds.

3. Melt butter in medium saucepan over medium heat. Add shallot and 1/4 tsp. salt and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Briefly re-blend half-and-half mixture to dissolve cornstarch, then stir into saucepan and simmer until thickened, about 2 minutes. Remove sauce from heat, stir in minced basil, and season with salt and pepper to taste.

4. Cook and drain pasta. Reserve 1/2 C. cooking water, then drain pasta and return pasta to pot.

5. Stir sauce into pasta and add reserved pasta cooking water as needed to loosen sauce. Serve immediately.

Week 10 - Atonement

I felt REALLY guilty about wimping out last week so this week I made a main dish and a side to try and make amends.

I'm really enjoying learning some of these classic American dishes that I love in restaurants and have always been too lazy to make. KFC eat your heart out. Fried chicken and potato wedges is still one of my favorites and, even though I can appreciate how easy they are to get at the grocery store deli, these recipes had surprisingly excellent flavor and weren't as difficult as I feared. The ingredients were also inexpensive which I like.

Halfway through this meal I wasn't sure how it would come out. I kind of forgot to put rosemary on the rosemary potatoes and I still have issues fully coating stuff that needs to be fried (my fingers get all gunky and the flour mixture gets all gunky and it just doesn't work right) but I was very pleased with the outcome. 

(Side note: I did cheat a little... I'm not ready to cut up a whole chicken yet so I bought pieces. It worked just fine and I don't feel guilty cause why would they sell pieces if they really expect people to cut up whole chickens?)

OVEN-FRIED CHICKEN

Source: Barefoot Contessa Family Style

2 chickens, cut in 8 pieces each - 1 qt. buttermilk - 2 C. flour - 1 T. kosher salt - 1 T. freshly ground black pepper - Vegetable oil or vegetable shortening

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

2. Preheat the oven to 350. Combine the flour, salt and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees.

3. Working in batches, place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown. Remove the chicken from teh oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 before frying the next batch. When all the chicken is fried, bake for 30-40 minutes. Serve hot.

BAKED "CHIPS"

Source: Barefoot Contessa Family Style

4 large baking potatoes, unpeeled - 4 T. good olive oil - 1 1/2 tsp. kosher salt - 3/4 tsp freshly ground black pepper - 1 tsp. minced fresh garlic - 1 tsp. minced fresh rosemary leaves

1. Preheat the oven to 400 degrees. Scrub the potatoes and cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have six long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure ht potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.

2. Bake the potatoes for 30-35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. Sprinkle with salt and serve immediately.

Week 9 - Easy Street

OK, so this week I really went half-a**. It's not my fault, though, I had every intention of making corned beef and cabbage for my Irish potluck at work. But then I saw this really cute dog online and on the night I was supposed to cook I drove to Kent and bought a dog instead.

So this was an easy "green and white" dish that was quick and delicious. I can see a lot of this getting made this summer at BBQs.

CUCUMBER YOGURT MINT SALAD

Source: nytimes.com

2 C. whole-milk yogurt - 1 tsp. minced garlic - 2 T. olive oil - 1/2 tsp. salt - 1 long seedless cucumber, peeled, halved lengthwise and sliced crosswise 1/4-in thick - 12 mint leaves, cut in thin ribbons

In a bowl, mix yogurt, garlic, oil and salt together until smooth. Chill until ready to serve. Just before serving, mix in cucumber and sliced mint. Add salt to taste if necessary.

(Author's Note: I just used regular cucumbers and cut the seeds out. I also chopped the mint and that worked fine, too.)

Week 8 - Look Ma! No hands!

I LOVE whoever invented the crock pot. There's nothing like coming home to a warm meal that cooks itself.

I've really been craving a french dip lately and rather than go to Nickelby's (a local place that has excellent french dips), I decided I should learn to make my own because they are yummy.

I went for a crock pot recipe vs. a traditional roasting recipe in the interest of time (I don't always feel like waiting a few hours after work to eat dinner) and someday I'll do the roasting way, but this came out OK. It didn't have the perfectly "classic" taste of a restaurant french dip, but the broth was flavorful and the meat was great. For some reason I liked it even better as left overs than I did the night I cooked it. Not sure why. But it was simple and it made 3 sandwiches for each of us so for about $12 worth of ingredients, I can't really complain.

FRENCH DIP

Source: cooks.com

1 lean beef roast (3-4 lbs) - 1/2 C. soy sauce - 1 beef bouillon cube - 1 bay leaf - 1 tsp. dried rosemary - 1 tsp. dried thyme - 1 tsp. garlic powder - Hard rolls

Place beef in slow cooker. Combine soy sauce, bouillon and spices, pour over roast. Add enough water to almost cover and cook over low heat 10-12 hours or until meat is very tender. Remove meat and reserve broth. Serve on hard rolls. Dip in broth.

What Brian Says:

This was actually very good.  A classic and simple dish done right is always nice to eat.  The soy sauce added the right amount of saltiness and the added flavors made it better than your routine au jus.  I would love to pair this up with a nice coleslaw or potato salad for contrast bye as is it's quite tasty.

Brian's rating: *****