I signed up on MealTrain to make a meal for another friend who just had a baby. Having just had a party, we had some leftovers that needed to be used up. I found a Bread Salad recipe that was just the ticket.
Since it's not really grilling season, I cut up a red pepper, an orange pepper, and a white onion (what I had on hand) in large chunks, tossed them in a bowl with olive oil and roasted them in the oven on a baking sheet. I made seasoned croutons from a baguette by tossing cubed bread in a bowl with olive oil, some salt, pepper, dried oregano, and garlic powder and then adding those to the oven on another baking sheet.
I put everything together according to the recipe, but excluded the chives since I didn't have any on hand and didn't add the bread since I was making this ahead of time. I also added some sun-dried tomatoes, kalamata olives, and pre-cooked, sweet Italian-style chicken sausages cut up in chunks to give the meal a little more heft.
I really liked the dressing/spices that were added it gave it a unique flavor - from my little taste-test.
The family told me that they liked the meal - so yay!
Wednesday, February 18, 2015
Couscous Salad with Dates and Almonds
I made this salad for a friend who can't cook at the moment. I thought it turned out awesome - of the little I had to taste test. I added some sun dried tomatoes that I had on hand, but otherwise followed the recipe.
I included a couple bags of spinach for them too, so they could have a hearty lunch salad.
I would love to make this for me/us, but since it has couscous in it, Ebon won't even touch it - booo.
I included a couple bags of spinach for them too, so they could have a hearty lunch salad.
I would love to make this for me/us, but since it has couscous in it, Ebon won't even touch it - booo.
Monday, January 5, 2015
Butternut squash Mac and Cheese
I made Butternut squash Mac and Cheese a few weeks ago and I thought it turned out great! The only drawback was it took a bit longer and Leela went to bed later than I wanted her to.
I used the recipe in my good ol' Betty Crocker Cookbook as a guide and expanded it/added to it.
I peeled and seeded a fairly large butternut squash, cut up half in ~2" chunks, and covered the chunks in about 2" of water and cooked/boiled until tender.
I used a whole box (1 lb) of swirly pasta, can't for the life of me remember it's name now.
I cooked that in boiling water per the instructions.
I made 2 cups of the thin white sauce, per Betty Crocker (in a saucepan make a roux with 2T flour, 2 T butter, salt and pepper gradually whisk in 2 c milk and bring to a slight boil, and remove from heat).
When the squash was done, I pureed the squash in the blender and added the white sauce as needed for liquid.
When the pasta was cooked and drained I combined the squash mix with pasta some butter and probably about 8 oz of cheddar cheese, grated on low until everything was melted and mixed together well - yum!
The butternut squash made it really creamy.
Apparently I like making this and make this at least once a year - here and here (though using pumpkin), each time has been a little different.
I used the recipe in my good ol' Betty Crocker Cookbook as a guide and expanded it/added to it.
I peeled and seeded a fairly large butternut squash, cut up half in ~2" chunks, and covered the chunks in about 2" of water and cooked/boiled until tender.
I used a whole box (1 lb) of swirly pasta, can't for the life of me remember it's name now.
I cooked that in boiling water per the instructions.
I made 2 cups of the thin white sauce, per Betty Crocker (in a saucepan make a roux with 2T flour, 2 T butter, salt and pepper gradually whisk in 2 c milk and bring to a slight boil, and remove from heat).
When the squash was done, I pureed the squash in the blender and added the white sauce as needed for liquid.
When the pasta was cooked and drained I combined the squash mix with pasta some butter and probably about 8 oz of cheddar cheese, grated on low until everything was melted and mixed together well - yum!
The butternut squash made it really creamy.
Apparently I like making this and make this at least once a year - here and here (though using pumpkin), each time has been a little different.
Saturday, January 3, 2015
Coconut Red Lentil Curry
I made this Coconut Red Lentil Curry last month. I thought it turned out pretty good. Ebon seemed to like it well enough.
Peanut Sauce
I used this Peanut Sauce recipe in an stir fry a few months ago.
I wasn't excited about it, I felt like it was missing something.
I wasn't excited about it, I felt like it was missing something.
Pumpkin Muffins
I made some Pumpkin Muffins in preparation for our trip to Nebraska over Christmas. These turned out so great. I was a little wary about all the spices, but they tasted great!
My modifications were to use about 2 cups of pumpkin, I forgot the buttermilk, and skipped the pumpkin seeds because I didn't have them. I think I also used all white whole wheat flour instead of the two flours in the recipe.
They were so moist and didn't fall apart or become really crumbly. I would give them 5 stars for traveling. Leela loved them. I froze the muffins I didn't use and they have been great quick breakfast items for Leela and I.
My modifications were to use about 2 cups of pumpkin, I forgot the buttermilk, and skipped the pumpkin seeds because I didn't have them. I think I also used all white whole wheat flour instead of the two flours in the recipe.
They were so moist and didn't fall apart or become really crumbly. I would give them 5 stars for traveling. Leela loved them. I froze the muffins I didn't use and they have been great quick breakfast items for Leela and I.
Kale and (Soy) Chorizo Soup
I made this soup the other night. I thought it turned out pretty good. I followed the recipe pretty closely except for using Trader Joe's Soy Chorizo. It was a little spicy for Leela, but she ate a little bit of it.
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