Quote :

"sorry, that does not sound or look appealing"

Haha yeah looks wise it's kind of weird. They're soft but not chewy like a cookie. They tasted good though. It's weird - I crave sweets but I can have stuff that's not super sweet and I'm good.

8/6/2011 4:06:40 PM

^ that cookie recipe sounds great. (with your modifications)

another thing you can add to increase moistness and nutrition is rolled oats or oat bran. or also rolled barley.

aiming for making them healthy? i would suggest adding a bit of good fat, say a couple to few tablespoons of olive oil. 1 whole egg would also be better than just 1 egg white. egg yolks are way more good for you than bad for you, and scientists and doctors have come around to that in the last few years.

for extra [healthy] sinfulness, throw in a 1/4 cup (or less) of chopped dates... moistness, stickiness, sweetness, fiber, all in one!

8/6/2011 6:23:01 PM

maybe it would be more appealing to me as a muffin. but i think i would just take the chocolate by itself versus a baked good with absolutely no sugar. to me, it's essential to have at least a little bit for the proper texture.


also, dates can have 100 calories each, all from sugar. if you're going to add those may as well put 1/4 of sugar and get something you can respectably call a "cookie" instead.

8/6/2011 7:06:10 PM

Quote :

"also, dates can have 100 calories each, all from sugar."

those are some giant fucking mutant dates

and anyway, what does it matter how many calories/sugar ONE date has? i didn't specify number of dates, but volume (1/4 cup chopped). whether 1/4 cup chopped dates is one date or a million dates, it doesn't matter.

also, aside from sugar, dates give you a lot of other good nutrition (and texture) as well, which, you know, sugar doesn't.

as for sugar, yes, i would like a bit of sweetener too (if not dates), but i would rather add an alternative sweetener for taste, such as maple syrup, brown rice syrup, date syrup, sprouted barley syrup, etc. They provide more depth of flavor than just simple sugar.

[btw, 1/4 cup chopped dates has 100 calories... one date has anywhere from 20 to 60, depending on size/type]


[Edited on August 6, 2011 at 7:20 PM. Reason : not arguing... having a discussion]

8/6/2011 7:18:00 PM

207. Greek Revival Salad: http://www.eatingwell.com/recipes/greek_revival_salad.html — I was a little iffy on the tomato juice in dressing, but that was my favorite flavor. I think the lemon juice was a little too strong. I also didn't have olives. I have made it a couple times since then and used a bit of lemon juice and a bit of balsamic and/or red wine vinegar, and I like that better.


208. Cherry Mojito http://www.jocooks.com/jos-favorites/the-ultimate-mojito-the-sequel-the-cherry-mojito/
— Thought it would be really good. Was sadly disappointed. The cherry didn't fully blend and the cherry pulp stuff just sank to the bottom, while the mint rose to the top, so it was oddly chunky. I guess the ice was supposed to alleviate that, but it didn't really.

209. Baked Eggs in Bacon Rings: http://www.paleoplan.com/2009/12-31/baked-eggs-in-bacon-rings/ — Construction of these was a little weird. The (turkey) bacon didn't fit down in the cup very well, nor did the tomato really. So the bacon stuck up over the side, and with the egg it was super full. One overflowed a little. I didn't put the onions and mushrooms on before baking because of that, but it turned out fine that way. I slightly scrambled one of them, and I liked it both ways. They didn't look like they were supposed to, I think, but that wasn't really a big deal. I would just recommend ramekins instead of muffin cups.


210. Jerk Turkey Burgers: http://www.eatingwell.com/recipes/jerk_turkey_burgers.html — I used the whole 20-oz pack of turkey (which I hope wasn't part of the recalled batch), a whole smallish bell pepper and eyeballed the spices. I also cooked the couscous (a box that was garlic and olive oil flavored) per package instructions, and used about a cup of it cooked. Broiled them, and they turned out great. Just ate mine with lettuce in place of buns.


211. Parmesan Peas: http://www.ezrapoundcake.com/archives/15233 — For some reason I was craving peas. Used frozen ones and didn't use quite so much cheese. Apparently I hadn't taken mine off the heat enough, so the parm pretty much just melted. They were OK.

212. Wasabi Chicken Salad: http://www.food.com/recipe/wasabi-chicken-salad-70260 — I was wanting some wasabi-soy tuna but didn't feel like spending $12/lb, so hoped I could find a substitute with chicken. Used fresh chicken, cut into cubes then cooked in a skillet. Prepared wasabi (like a teaspoon for one chicken breast's worth), regular soy sauce, Greek yogurt instead of mayo. I didn't use cucumber because for some reason that sounded unappealing to me, but then I wished it had some crunch. I would be inclined to use celery over cucumber though. And I wish I'd had light soy sauce because it was a little salty.


213. Eggs Jeanette: http://chairmanstef.blogspot.com/2008/07/eggs-janette.html — Quite different. They looked cool, and they were good but had something a little weird about them. I guess it was the thyme.


214. Asian Pancakes: http://www.ecurry.com/blog/starters-snacks/asian-pancakes/ — I liked the ones at Five Star when I had them forever ago, so I wanted to try these when I saw the recipe. We probably could have rolled the dough thinner, but they were good. When I rolled out the dough and tossed on the onions, there wasn't nearly enough onion so I had to chop up a bunch more to remotely cover the dough. Also I wasn't clear on whether to roll out 5 pancakes before putting the scallions on or whether I was supposed to break up the tube and make different spirals. I went with the latter, but that didn't work so well. I'd leave the salt out of the inside.


215. Omelet Muffins: http://www.paleoplan.com/2009/12-03/omelet-muffins/ — I used turkey as the meat, and probably 4-5 ounces rather than 8. Veggies were spinach, yellow pepper, tiny bit of jalapeno, red onion and one shallot. It filled way more than 8 cups. They were good, and I like that I can keep the leftovers on hand for snacks during the week. I will probably make things like this more often in the future.

8/7/2011 9:52:53 PM

http://sweettreatsandmore.blogspot.com/2011/07/buffalo-wing-turkey-lettuce-wraps.html

I made this for friends today at lunchtime. Quick, fast, yummy and I substituted beef! Thanks for the post, Skwinkle!

8/7/2011 10:01:45 PM

swink i would just like to say how impressed i am at your skillz

8/7/2011 10:02:57 PM

^,^^

8/7/2011 10:14:22 PM

Skwinkle, this made me think of you because of your eggplant impasse.

http://notashortorder.blogspot.com/2011/07/baba-ghanoush.html

I also made PackMan92's Paleo Chicken Lo Mein today. It was amazing!!!!!

message_topic.aspx?topic=610791&page=1#14668482

8/9/2011 9:05:05 PM

those omelet muffins look so yummy... bookmarking!

8/10/2011 5:41:50 PM

I just tried making an angel food cake. One of the hardest things I have ever tried to make. I had to throw away the first attempt and then made angel food cupcakes the second time.

I first attempted:
http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe/index.html
with a tube pan and it leaked through and did not cook all the way through.

My second successful attempt was this recipe:
http://www.foodnetwork.com/recipes/ina-garten/lemon-angel-food-cake-recipe/index.html
I made this recipe without the lemon zest and into cupcakes.

8/11/2011 3:12:08 PM

Huh, it looks really similar to how you make chiffon cake. Never realized that before. I love me some chiffon cake.

8/11/2011 3:13:40 PM

I like how that cupcake turned out. Is it still angel food-ey or is it a little more dense?

8/11/2011 4:23:52 PM

def spongy and a little dense.

8/11/2011 4:30:57 PM

that looks AMAZING


but I am a little that you left out the lemon zest... I live for all things lemon

8/12/2011 12:45:21 AM

TWW is making me hungry tonight

That looks awesome punchmonk!

8/12/2011 12:49:05 AM

I found this recipe to do quinoa burgers not that long ago and decided to give it a try. I substituted the carrot for a zucchini (using what I had) and substituted the black beans for half an eggplant (can't have canned food) and it turned out really good. I feel this will be a great recipe for me instead of the traditional eggplant dishes I have.

http://www.wholeliving.com/recipe/greek-style-quinoa-burgers-recipe

8/14/2011 4:22:56 PM

Quote :

"substituted the black beans for half an eggplant (can't have canned food) "

Can't use dried beans?

8/14/2011 4:23:39 PM

I could but didn't have any around the house. Plus they're a pain in the ass to deal with. I had eggplant and knew it would work out okay.

8/14/2011 4:25:03 PM

Peanut butter frosted chocolate chip blondies



http://www.howsweeteats.com/2010/05/peanut-butter-frosted-chocolate-chip-blondies/

[Edited on August 15, 2011 at 9:41 PM. Reason : recipe]

8/15/2011 9:40:24 PM

That looks like spiced carrot cake with cream cheese icing and that is prob my favorite cake ever!! I am now curious about your creation there, Samwise.

I myspaced-angle-instagrammed my Buffalo Wing Beef Lettuce Wraps.



Also, I used to have a chicken coup for egg production growing up and I still had no clue these existed.



I made egg salad with grandma pickles yesterday.

8/15/2011 9:44:42 PM

yum egg salad!! I need to make some soon


they're pretty flippin good... I'm bringing them to clinic tomorrow

8/15/2011 9:45:35 PM

I always wanted to make my own ranch.

I made this last night.

http://simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/

I added a 1/3 cup of greek yogurt because I like that tart flavor.

8/18/2011 3:09:03 PM

I am fairly certain I got this recipe from this thread. One of my favorites!
http://www.wholeliving.com/recipe/greek-style-quinoa-burgers-recipe

I used this yogurt sauce because I like mint!
http://www.foodnetwork.com/recipes/party-starters/baby-lamb-chops-with-mint-yogurt-dipping-sauce-recipe/index.html

[Edited on August 18, 2011 at 7:48 PM. Reason : CassTheSass ]

8/18/2011 7:41:35 PM

Yay! Even when I substituted out some things for the zucchini and eggplant it still turned out really good!!

8/18/2011 8:28:23 PM

216. Chicken with Lemon Caper Sauce: http://www.recipegirl.com/2008/09/10/chicken-with-lemon-caper-sauce/ — Didn't have that much flavor. Not recommended.


217. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.) — I used hot sesame oil and a tiny bit of chili paste instead of minced regular chili. Nice and crunchy and different.


218. Seared Fish Steaks with Horseradish Butter: http://www.epicurious.com/recipes/food/views/Seared-Fish-Steaks-with-Horseradish-Butter-103425 — The butter didn't have nearly as much flavor as I expected. It was a new jar of horseradish so maybe that just wasn't too flavorful.

219. Broccoli, Canellini Bean and Cheddar Soup: http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html — I thought this would be decent but it far exceeded my expectations. It was also very easy. I used dried beans, soaked overnight, boiled till soft, then followed the recipe. It tasted good even before I added the cheese. You can't taste the beans, so give it a try even if you don't like beans usually. I didn't add the water, just the broth, and that way it has the texture and taste of a thick potato soup. I'll thinned it out a little for the leftovers and that was good too. Will make again, though I'd probably add some onion and/or garlic like some of the reviewers suggested.


220. Scrambled Eggs with Sundried Tomato and Parmigiano Reggiano: http://www.closetcooking.com/2008/12/scrambled-eggs-with-sundried-tomato-and.html — I love sundried tomatoes. They add so much flavor with just a tiny bit. Really good.


221. Sweet Potato, Bacon and Egg Salad: http://www.paleoplan.com/2009/12-03/sweet-potato-bacon-and-egg-salad/ — I used turkey bacon and cooked the bacon and potatoes separately because I was afraid they wouldn't be done at the same time. Used a bit of Greek yogurt and a bit of mayo, and dried dill. At first I was weirded out by the dill flavor, but as I got used to it, this recipe grew on me. It was a little odd, but good. Not really sure if I'll make it again. If I do I'll use something else in place of dill.


222. Spinach and Carrot Quiche: http://allrecipes.com/Recipe/Spinach-and-Carrot-Quiche/Detail.aspx — I didn't use crust, and I realized after I got the veggies together I only had 2 eggs (I thought I had 4) so I used egg whites for the rest of it. Used about 2/3 of a 16-oz. bag of spinach because it seemed like more would be way too much. Put some in muffin cups and some in small dishes. Spinach dishes always seem to want Swiss cheese to me, though I also thought this would benefit from a bit of Parmesan. It was good as it came out, but will probably tweak it in the future.


223. Panang Curry Seafood: http://www.cdkitchen.com/recipes/recs/2318/Panang-Seafood-Curry123888.shtml — Used light coconut milk, spinach instead of basil, one zucchini and added some orange and yellow bell pepper. I also didn't rinse the bamboo shoots and used more curry paste than called for because I wanted it pretty spicy. Turned out great. I am glad I added the extra veggies though.


224. Vanilla Cream: http://www.marthastewart.com/339771/vanilla-cream — Part of an upcoming recipe. I strained it through the sieve because I already had it dirty from flour dusting the cupcake cups, but if I didn't I might not in the future. I know I should but it really didn't seem to make any difference. It's basically pudding. And way better than boxed pudding. Now I want to make some straight up pudding.

225. Chocolate Ganache: http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/ — I decided not to make the recipe from the Martha Stewart site for the cupcakes I was making, so went with this. I assembled the first few cupcakes on the spot because I didn't want the cake to get soggy from the vanilla cream. I then thought the ganache might be better if it's refrigerated on top of the cupcakes, so I topped a couple of them with it so it can firm up on them in the fridge, but I haven't tried those yet. On its own though, this is tasty.

226. Boston Cream Pie Cupcakes: http://www.marthastewart.com/346088/boston-cream-pie-cupcakes — I saw this and immediately wanted to make it. So I baked the cupcakes and made the cream, then decided to look at the reviews, which were all pretty sucky. I went ahead with it anyway, and I'm glad I did, because they are good. Not amazing, but good. A few of the cupcakes I underbaked because I wasn't sure what "just golden" meant, so those turned out kind of sticky (which I am guessing was one of the reviewer's problems complaining they stuck to things). I wouldn't make them very far ahead of time, but everyone I fed them to said they were good.


227. Cake Pops: http://www.cakepopcrush.com/cake-pops-recipe/basic-cake-pops-recipe — I mean that hardly counts as a recipe but whatever, I've never made cake pops before. I had more batter than I had cupcake shells so I threw the rest in my mini cupcake pan, but they stuck so I decided to go this route with that part of the cake. I used some buttercream icing from a can that had been stuck at the back of my pantry for a good while. They are ridiculously sweet. Far too sweet for me, but a friend ate one and said she liked them.

228. Tuna Melt Quesadilla: http://www.usatoday.com/yourlife/food/cooking-recipes/2010-10-05-tuna-quesadilla_N.htm — This is what happens when I run out of leftovers and want something that doesn't involve much cooking. I had tortillas and not much else, spotted a can of tuna and decided to see what a google of "tuna quesadilla" yielded. I cooked it in a pan instead of microwave. It was good but a little bland, even though I used a habanero lime tortilla. Oh, and Greek yogurt instead of mayo. Do I actually need to write that every time I do it? Because that's pretty much always. I'd make it again but probably add something else to the tuna. Curry maybe?

8/21/2011 8:31:44 PM

When you cook, what percentage of your new prepared foods do you like?

8/22/2011 2:51:36 PM

Homemade chocolate shakes with peanut butter cream pie


I wish I had made the real crust for the pie (I was lazy and didn't realize it was actually easier than buying/cooking a damn pie crust) but this story is worth the read/baking...

http://www.injennieskitchen.com/2011/08/for-mikey.html

8/22/2011 9:14:09 PM

^^ Just pulling some numbers out of my ass here:
15 percent are things I love and will definitely add to a regular meal rotation
35 percent are quite good and I'll make them fairly often (if they're the type of thing I eat regularly; baked goods and the like I may really enjoy but probably won't make again for a long time)
25 percent are good but don't leave me with much desire to do them again
15 percent aren't very good and I'll eat what I've made but don't want to make the dish again
10 percent are hard to finish

8/22/2011 9:48:02 PM

here i made one big batch of bread dough then broke it into 3 balls and made 3 different breads.

it's a wheat boule, rosemary, olive and olive oil boule (cut), and maple walnut loaf.


basic recipe

3 cups of water
2 tsp salt (may want to double this, i try to avoid salt)
2 tbsp white sugar
3 1/2 cups whole wheat flour
3 cups bread flour
1 1/2 tbsp instant yeast

mix by hand, dough hook on a mixer or in a bread machine until the dough is just formed, no need to knead. it should be very soft. break dough into 3 even balls and place each one in a bowl with a tablespoon of oil in it. use olive oil in one and a mild oil in the others.

turn the balls of dough in the oil so that they are thoroughly coated and let them sit for 5-10 minutes. then start pressing the sides of the dough up the walls of the bowl so that a hole is formed and the dough mimics the shape of the bowl. do this to two loaves but leave one with mild oil as-is- it's finished for now.

in the bowl with olive oil, sprinkle over the surface of the dough:

1 tablespoon dehydrated onion
1 tablespoon dried rosemary
20 black olives, halved and pitted
2-3 tbsp olive oil

and in the other bowl add

1/2 cup chopped walnuts
1/4-1/3 cup maple syrup


begin rolling the sides of the dough "bowl" down to incorporate the ingredients and gently knead for a couple minutes until they are well mixed, but try to minimize the amount of olives or walnuts on the outside of the dough. make sure the balls are still well oiled, adding some oil and turning again or spraying with pam if you're lazy. spritz with water and cover the bowls loosely with a towel. let rise for two hours.


turn each dough ball out onto a floured surface. pull a "corner" from the dough and push it into the center of the dough, like you are folding a hankerchief around a baseball. repeat this action all the way around the dough 8 times or so until you have a tight ball of dough, but try not to knock all of the gas out of the dough. for a loaf shape, pull into a rectangle then gently roll up. then place the boules/ loaves on a greased surface, spritz with water, cover and let rise around an hour. brush with egg white and slash, then cook for 25-30 mins at 450°. any of the dough balls can be refrigerated for up to 2 weeks.



Chicken with blueberry sauce

http://allrecipes.com/Recipe/chicken-with-blueberry-sauce/detail.aspx

i picked 20 lbs of blueberries last week and after pies, jam, crepes, and freezing many of them, i am still trying to use them all up. I added an egg yolk with the vinegar, since i had one, and i didn't remove the chicken from the pan when i added vinegar and blueberries. probably doubled the blueberries but it still wasn't too blueberry-ey. i would use blueberry or strawberry preserves instead of the apricot, i loved the bite of chicken i had with the strawberry from the salad.



this pie was good, though it had too much sugar and got a bit caramelized.

the filling recipe was 4 cups of fruit, 1 cup sugar, 1/4 tsp salt, 1/2 tsp cinnamon and 1 tbsp butter. i didn't eat a piece yet (too full with bread) but i was told it was excellent.

8/24/2011 1:57:30 AM

wow GJ, all of that looks phenomenal

8/24/2011 5:30:57 AM

^2 yum!


grilled blueberry bbq salmon and lemon/blueberry quinoa... my first attempt at grilling (alone) turned out wonderfully





but really... people wonder why I take pictures of my sweets more often - they look much prettier

8/24/2011 8:22:24 PM

Srsly, real food is hard to photograph well.

Tonight's is like the best I can do considering I take most of mine after natural light is gone (though I guess it'd be better if it weren't meatballs lol):


[Edited on August 24, 2011 at 9:00 PM. Reason : JPG]

8/24/2011 8:59:42 PM

^ what is it? I like the presentation of the... quinoa?

8/24/2011 9:00:33 PM

sriracha turkey meatballs with sriracha barbecue dipping sauce and quinoa bell pepper salad

8/24/2011 9:01:37 PM

that sounds tasty

especially the quinoa

8/24/2011 9:02:15 PM

The salad is OK. It has honey in it and it's a little too sweet for me as a side dish.

8/24/2011 9:04:31 PM

HONEY


that has my name all over it

I put a handful of blueberries, a tablespoon of brown sugar, and a tablespoon of lemon in my quinoa I love sweet stuff

8/24/2011 9:06:50 PM

I could not do that. I do not like mixing sweet and savory foods much at all. It took me a while to come around to raisins in cous cous or fruit in a salad. Was skeptical about the honey in the quinoa, but cut it in half and it's still too sweet for me. I'd be intrigued to try blueberry quinoa but I honestly think I'd eat it as a dessert.

8/24/2011 9:08:30 PM

http://paleopot.com/2011/05/paleopot-pine-nut-meatballs-with-assorted-veggies-and-spinach-crock-pot-slow-cooker-recipe/

I don't crock pot it much but I wanted to make these meatballs because Ken loves them! I just added cheese to the meatballs because I am not a strict paleo person. Instead of chopping the veggies, I actually put all of them in my food processor.

8/25/2011 4:15:00 PM

YES! You should make this recipe! I LOVE IT!!! You can always switch to a preferred ground meat. These jammies are 3/4 veggies.

8/25/2011 8:25:55 PM

I made this recipe tonight (except with feta because I don't have goat cheese):

http://www.marthastewart.com/318947/chicken-roll-ups-with-goat-cheese-and-ar?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_26




and I'm making these as we speak... need some snacks for rock climbing and white water rafting tomorrow

http://www.howsweeteats.com/2011/03/blueberry-oat-crumble-bars/



I'll report results soon

8/27/2011 10:14:05 PM

Trying out a recipe for butternut squash muffins right now. Which looks pretty much exactly like pumpkin muffins.

8/28/2011 10:17:56 AM

229. Chicken Soup au Pistou: http://allrecipes.com/recipe/chicken-soup-au-pistou/detail.aspx — Instead of olive oil I used the oil at the bottom of a jar of sun-dried tomatoes, and sun-dried tomato pesto. Used diced tomatoes instead of whole. Better than I expected. I forgot the pesto when I took leftovers for lunch and it was still good, but the pesto definitely adds a lot.


photo for next 3 was posted earlier
230. Sriracha Turkey Meatballs: http://www.lifesambrosia.com/2010/07/sriracha-turkey-meatballs-recipe.html — I used the 20-oz size pack of turkey (why does ground meat always come in 1.25-1.55ish pounds and all recipes call for 1 pound?) and adjusted everything accordingly. I was afraid there weren't enough bread crumbs, but once I browned the balls they held together OK. They weren't too hot on their own. Pretty good but not particularly awesome.

231. Quinoa Bell Pepper Salad: http://www.chronicallyvintage.com/2010/02/wonderful-wednesday-recipe-quinoa-bell.html — I had red and yellow peppers, so I used those. White onion instead of red, and dried parsley instead of fresh. I cut the honey back, but it was still a little too sweet to me. I just don't really like honey in savory foods I guess.

232. Sriracha Barbecue Dipping Sauce: http://www.myrecipes.com/recipe/seared-chicken-with-sriracha-barbecue-dipping-sauce-10000000671469/ — I wanted a sauce to go with the meatballs and figured the heat from the meat itself would be pretty mild, so I mixed up the sauce from this. It turned out really good despite being a total afterthought. I'm glad I made it.

233. No-bake Cookies and Cream Bars: https://docs.google.com/document/pub?id=1EOZjC330qmSLhleqlRajR7eN9kyAXcBeBCkYShWsTBY&pli=1 — I am not really sure how something with 3 ingredients could go so wrong. The marshmallows weren't melted at all at 1-1.5 minutes, so I cooked them a little longer and tried to stir in the cookies, but the marshmallows just got crunchy and stringy and gross. I think they were a little old. So this happened.

I'll try again someday because I think they'd be really good if they actually worked.

234. Crockpot Chicken: http://www.thelittlekitchen.net/2011/02/03/whole-chicken-in-a-slow-cooker/ — I didn't use the celery because it wouldn't fit. I had it in the crock pot for about 2 hours on high, then had to finish it in the oven because we wanted to eat soonish and it wasn't done yet. I liked this a lot better than the other crockpot chicken I did. The carrots were really tasty too.

235. Crockpot Macaroni and Cheese: http://www.allcrockpotrecipes.com/sides/maccheese/macaroniandcheese1.shtml — I made two types, using cheddar for one and jalapeno jack plus taco blend cheese for the other. I added the full amount of liquids to one and it looked way soupy so I only added a splash of regular milk to the other one. Both were good but I like regular baked mac and cheese better.

236. Mariel's Amazing Salad Dressing: http://www.foodnetwork.com/recipes/inside-dish/mariels-amazing-salad-dressing-recipe/index.html — My olives didn't blend very well for some reason. I used all yellow mustard but I think it would be better with part brown mustard. I also added a splash of balsamic when I tasted it and deemed it needed something else. It's interesting as written but I think it needs a little tweaking to use as dressing. I spread it on a piece of salmon, and that turned out pretty good. Might try leftovers as a chicken marinade.

237. Creamy Parmigiano Kale and Cabbage: http://cheese.about.com/od/salads/r/creamedkale.htm — I loved this! I added a little garlic and pepper. Will definitely make again.

8/29/2011 7:36:48 PM

Tonight I made tuna casserole with fresh kale and mushrooms. Was much better than I expected.

8/29/2011 7:48:24 PM

^ recipe please!

8/29/2011 7:50:25 PM

Basically it was:

Half box whole wheat shells, cooked but still firm
2 cans tuna (next time I'd do 3)
1 can cream of asparagus soup because it's what I had
1 can evaporated milk
1-2 cups chopped kale
1 cup chopped mushrooms (I used shimeji since that's what I had)
Pepper and old bay to taste

Mix it all up, throw in baking dish, bake until top is browned and a bit crispy, garnish with fresh parmesan.

8/29/2011 7:58:10 PM

That sounds tasty. Cooked or raw kale?

8/29/2011 8:01:44 PM

I threw it in raw. As long as the pieces aren't too big they'll cook in the oven.

8/29/2011 8:06:05 PM

http://www.eatingwell.com/recipes/sweet_sour_beef_cabbage_soup.html

It is yummy! I used cumin to substitute for caraway seeds and I didn't use the optional vinegar.

8/30/2011 6:12:16 PM