Recipes
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Goat Cheese Mashed Potatoes
A couple of weeks before Thanksgiving, this recipe popped up on my Facebook feed. I loved that it is a make ahead recipe. You make the recipe to the final step, then put it in the fridge overnight. Before dinner, assuming you have room in the oven, you pop the potatoes in the oven and bake until golden brown. Delicious, and very rich. I don’t think I would make my mashed potatoes like this for a regular dinner, but for a holiday meal? Absolutely. Recipe copied and pasted from Ina Garten, here. Goat Cheese Mashed Potatoes Ingredients Directions Preheat the oven to 375 degrees F. Place the potatoes, garlic, and…
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San’s Winter Soup
San posted a recipe the other day for a thick and creamy winter vegetable stew, and I immediately changed my menu plans for the week to include it. She found the recipe here, and simplified it and said we should all make it our own, so I looked at the original, looked at hers, and made a few changes. The original is a crock pot/slow cooker meal, and San has adapted it for the stovetop. I am a stove top girl, I don’t have a crock pot, so I appreciated her changes. This is a tasty stew/soup, and San’s pictures are a lot nicer than mine. My changes from San’s…
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Fall Bliss Salad
I saw this recipe on Facebook the other day, and thought it might be a good use for some pomegranates that I might swipe from neighbors’ trees on my morning walk. Imagine my surprise when I discovered that they had harvested their trees and there was nothing for me to swipe! Oh well, I went ahead and bought one, along with some already cubed butternut squash, and I went for it. Mistakes were made. For one, I overdressed my salad. The dressing is brown and kind of thick, so my picture isn’t nearly as pretty as the original. Second, I think I cut my squash a tiny bit too thick,…
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Jacques Pepin’s Pot Roast
Suzanne recently made a pot roast that sounded delicious, but instead of going with her recipe, I cracked open a favorite cookbook, Julia and Jacques – Cooking at Home. This was delicious, and makes a LOT. I froze enough for at least 2 more meals, and we still had plenty in the fridge for leftovers. The internet tells me that I should not have frozen the veggies, they will lose some of their texture, but I couldn’t be bothered to figure out the math on that one. This is a delicious recipe perfect for a rainy day. Pot Roast Ingredients Instructions Preheat the oven to 300 F. Season the roast…
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Sweet Potatoes with Curried Lentils
Sometimes it is really, really difficult to figure out what the heck to make for dinner. Thankfully, Suzanne searches the internet for inspiration, and then posts about her ideas for what they might eat. She recently linked to this recipe, which is originally vegan, though I used yogurt instead of coconut milk near the end. I think you could use regular milk or something else instead of coconut milk in the lentils as well, if you don’t want to buy a can and then only use 1/2 cup. I didn’t like throwing away the rest of the can but wasn’t sure I would use the rest of it. I think…
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Salmon Farro Bowl with Honey Mustard Dressing
For NaBloPoMo, I may decide to do some kind of ‘getting to know you’ post soon for new readers, but this is not that post. Instead, this is a very lazy post, a recipe for a delicious meal we recently enjoyed. It seems pretty adaptable. Don’t like salmon? Sub in another fish, chicken, or even tofu. Don’t like mustard? Try a dressing you do like. Want to add tomatoes, like I did? Go for it. We really enjoyed this meal, it will be making a reappearance soon. Original recipe here. Salmon and Farro Bowl with Honey Mustard Dressing Ingredients Directions Preheat oven to 425°F. Bring water, farro, and 1 teaspoon…
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Dinners Last Week
Suzanne often posts about her meal plan for the week, with helpful links to recipes. I am generally not that organized, but we did have some yummy food last week, and I’m here to tell you about it. Sunday, Ted made a truly delicious Salade Nicoise (link is to a recipe I posted a few years ago, and the picture looks a lot more like Ted’s), with tomatoes, lettuce, potatoes, fresh tuna, eggs, and green beans from the Farmers’ Market. I think the only things we had to buy at the grocery store were avocado and Sauvignon blanc, as we already had olives at home. I didn’t take a picture…
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Fresh Summer Tomato Sauce
I had planned to make chicken soup for dinner the other night, but then Ted told me he had to work very late and wouldn’t be home. I decided to save the soup for the next night, and make pasta for Maya and myself. I had a few beautiful tomatoes from the farmers’ market, so I decided to make this pasta, which uses uncooked tomatoes. You combine the sauce ingredients early in the day, and let them sit on the counter until you are ready to eat, then you cook your pasta. (Observant readers may notice a phone in the pic above, with Mulder’s picture as my background. That’s my…
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A Week of Breakfasts
Some people eat the same thing for breakfast every day. I am not one of those people. I like some variety. I don’t usually eat 7 different breakfasts in one week, but this week I did and I documented it for you. Working from home means that I have freedom in when I eat. Generally I get up, have tea and play my word games, do weights and yoga, go for a walk, sign in for my daily 8am meeting, and eat breakfast whenever I’m hungry. Saturday ~ Smoothie day. I don’t want you to think that I put any of these pills in my smoothie. I was thinking about…
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Roasted Zucchini
Diane had a post the other day that included some delicious sounding zucchini, so I thought I would give it a try. Zucchini is not my favorite vegetable (or fruit), unless it is deep friend and dipped in ranch dressing, but when the zucchini are small and it’s not overcooked, it can be really nice. So I decided to try her recipe, which we ate with chicken (Maya had leftover pasta). Roasted Zucchini Ingredients Directions Preheat oven to 375 F. This is my default roasting veggie temp, it works for me. Slice zucchini into rounds, then toss with remaining ingredients down to oregano. Roast for 10-15 minutes until almost tender.…
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Quinoa Bowls with Sweet Potatoes and Black Beans
After I made Nicole’s tacos last week, I had leftover sweet potatoes and guacamole. This is not a bad problem to have, so I decided to figure out how I could best use the leftovers. Also, I thought maybe I would add some protein, and quinoa sounded like a good way to do that. I cobbled together a bowl with mostly the same items from the tacos, though I added some tomatoes because it is tomato season. Putting this into a recipe form is ridiculous, but perhaps it will trigger in my brain next time I want something quick, easy, healthy, and delicious. Ted is the biggest meat eater in…
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Guacamole
This is not a beautiful picture, but it’s the picture I have. This is our go-to guacamole recipe nowadays, and when Maya comes home from a long day of work and finds me making this, her eyes light up. Also she always requests it for an appetizer at family parties. It’s lime foreword and delicious. We originally found the recipe buried in a fajita recipe, here, and because of that when I want to find the recipe in my binder, I have to look under beef. Stupid. Guacamole Ingredients Directions In a bowl, smash together the first 5 ingredients, then add salt to taste. The lime does a pretty good…
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Sweet Potato and Black Bean Tacos
I was motivated by Birchie’s visit with Nicole to try to duplicate some enchiladas tacos that they had for dinner one night. So I sent Nicole an email and asked her for her recipe, and she kindly got back to me, but by the time I got her email I had already made them. I had also sent Birchie a text, and she got back to me with some tips as well. Turns out my recipe was pretty close to Nicole’s, but she spiced her black beans and I spiced my sweet potatoes. I keep my recipes on my blog mostly for me, but also, you should know how to…
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Friday Randomness
So much randomness this week…this one is going to be scattered. Let’s dive in. Eggy GoodnessLet’s start with eggs, shall we? Maya and I watched a video on YouTube the other day about egg cooking hacks. If you need a lot of chopped up hard boiled eggs for egg salad or something, she has a tip where you crack raw eggs into a baking dish, bake them until they are set, then chop them up. That looked pretty good, but I can’t tell you the last time I needed a bunch of chopped hard boiled eggs. She had a trick for making poached eggs in the microwave that I had…
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Leftover Chicken Chili
Faced with leftover chicken in my fridge, and looking to have something besides chicken and green salad, I went in search of a recipe for chili that used cooked chicken. I found this recipe, and decided to give it a try. I had some Penzey’s fajita seasoning in my cupboard that I hadn’t tried yet, so I used that rather than the spice blend she details. I did not sauté my onions with salt, as there was already salt in the seasoning. I doubled the recipe, and used 1 can of fire roasted tomatoes, and 1 can of fire roasted tomatoes with green chilis. I made a separate batch for…
