4

1/27/2011 2:15:51 PM

tonight it's indian again

Quote :

" Cauliflower, Okra and Coriander Balti, for 4 3 green chillies, finely chopped 3 garlic cloves, finely chopped 3cm cube of ginger, peeled and grated 3 tbs vegetable oil or ghee 1 medium onion, sliced 1 tsp turmeric 1 tsp garam masala 1 tbs cumin seeds juice half a lemon 1 level tsp salt 500g potatoes, peeled and chopped into bite-sized chunks a quarter of a cauliflower, about 225g, split into florets 200g okra, topped and tailed 250ml light (ie not too strong) vegetable stock for the garnish 1tomato 1red chilli chopped fresh coriander In a large frying pan, heat the oil and add the green chillies, ginger, garlic and onion. After a few minutes, when the onion has softened, add the cumin seeds, lemon juice, turmeric, garam masala, and salt. Heat, stirring constantly, for another few minutes. Add the potatoes and mix them in well. Partially cover the pan and let the potatoes cook gently for about 10 more minutes. Give them a prod every now and then. Stir in the okra, the cauliflower florets and then the stock. Partially cover the pan again and leave to cook for 15 minutes. By the end of that times the vegetables should all be tender, but still have some ‘bite’. While they’re cooking, make the garnish, which is dead simple. Just finely chop the tomato, the red chilli and the coriander and mix them together. The dry heat this garnish creates perfectly offsets the richer notes of the vegetables. Serve with naan. And yoghurt raita for when your mouth sears off."

from http://eatthinkandbemerry.wordpress.com/2008/12/02/cauliflower-okra-and-coriander-balti/

Quote :

"cranberry beans / butter beans curry Ingredients: Cranberry beans/ butter beans - 1 lb Shallot onion - 4 Shredded coconut - 2 tbsp cumin seeds - 1 tsp oil - 1 tsp fennel seeds (sombu)- 1 tsp Curry leaves - 1 brig coriander powder - 2 tsp red chilli powder - 1 tsp turmeric powder - a pinch tomato - 1 (chopped) salt - to taste Procedure: Shell the cranberry beans , wash and clean the beans inside. Bring to boil enough water and cook the beans to tender. In a Indian mixer/ any blender grind the shallot, coconut and cumin seeds together to a coarse paste. Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves. Immediately add the cooked beans along with the remaining water. Now add coriander powder, red chilli powder, turmeric powder and salt. Slide in chopped tomatoes. Close the lid and cook for 5 minutes. Then introduce the ground masala and keep stirring occasionally, till the koottu / curry becomes a gravy. Butter beans/ cranberry beans koottu is ready."

from http://elitefoods.blogspot.com/2009/01/cranberry-beans-koottu.html

Quote :

"Collard Greens Braised In Coconut Milk And Tomato serves 6 2 large bunches of collard greens, cut into inch-thick ribbons 2 large yellow onions, sliced into thin half-moons 4 plum tomatoes, diced (about 1 15 oz. can of diced tomatoes) 1 13.5 oz. can of coconut milk 1 teaspoon of cumin seeds 1 pinch of asafoetida 3 black cardamom pods 1 tablespoon coriander seeds, toasted and ground 1 teaspoon ground medium-hot chile, or half-sharp paprika Juice of half a lime 1/3 cup of oil PROCEDURE 1 In a large Dutch oven, heat the oil on medium-high. Toss in a cumin seed. When it cracks and sizzles, add in the rest of the cumin, asafoetida, and black cardamom. Stir 30 seconds, then add the remaining spices. Let them cook for another 30 seconds. 2 Add the onions and a pinch of salt. Cook the onions on medium, stirring every now and then, till they’ve softened significantly and have started to brown. Add the tomatoes with another small pinch of salt and cook till softened. 3 Add collards by the handful, coating them in oil as you go, till all are incorporated. Add another small pinch of salt, the coconut milk, and 1/4 cup of water. Stir to combine, then cover and cook for about 40 minutes, or until the greens are tender. 4 Lift the lid and check for seasoning. You can reduce the sauce if you like, but this is intended to be served over rice, so it should be a little loose. Just before serving, stir in the lime juice. "

from http://www.seriouseats.com/recipes/2010/07/collard-greens-braised-in-coconut-milk-and-tomato-recipe.html

sounds like a lot of oil and coconut milk, will cut back on both.

I'm thinking I'll just serve this with some quinoa since it cooks faster than rice and I'm riced out.

1/27/2011 3:22:44 PM

i have never had that before...sounds interesting!

1/27/2011 3:28:03 PM

I will have half a butternut squash (about 4.5 cups cubed) left after making tonight's dinner. I don't want to do another soup or stew, and I am trying to think of something other than risotto that also isn't sweet. Any ideas?

[Edited on January 27, 2011 at 4:07 PM. Reason : by sweet I mean baked with sugar and cinnamon type sweet]

1/27/2011 4:02:25 PM

http://www.epicurious.com/recipes/food/views/Kale-Butternut-Squash-and-Pancetta-Pie-230753

??

1/27/2011 4:07:51 PM

I still don't eat pork products Subbing turkey bacon or something there just seems wrong. That does sound really good though.

I have never made tamales ... http://www.foodnetwork.com/recipes/butternut-squash-tamales-recipe/index.html

Is it just me or does this seem like it has too much going on? http://www.foodnetwork.com/recipes/emeril-lagasse/zucchini-wrapped-fish-with-butternut-squash-hash-and-pinot-noir-butter-sauce-recipe/index.html

[Edited on January 27, 2011 at 4:14 PM. Reason : more]

1/27/2011 4:11:04 PM

^Nah, I've had a similar version of that last recipe. It was great.

When I have leftover squash I just make casseroles.

1/27/2011 4:17:13 PM

I love indian food, but hate buying/keeping all the spices that make up curries

1/27/2011 4:28:02 PM

i like to make butternut squash with caramelized onions, thyme and some Gruyère or dubliner grated over the top. just peel, cube and sautee with the onions and thyme for about 10 minutes, then transfer to an ovenproof dish and top with cheese. bake 10-15 mins if they are appropriately softened before you put it in the oven.



^its a pain! i've got about 5 on my grocery list this week

[Edited on January 27, 2011 at 4:44 PM. Reason : ]

1/27/2011 4:43:26 PM

25. Black Bean and Butternut Squash Stew — http://www.suite101.com/content/black-bean-and-butternut-stew-a36280
I had a different recipe on my list to make with this butternut squash, but apparently the cookbook is nowhere to be found. So this was as close as I could get. Didn't have chilies so I used jalapenos. Also omitted cilantro because it is evil. Good but nothing to write home about.

26. Ranch Tuna Salad
12 oz chunk white tuna in water, drained
¾ cup Marie’s Creamy Ranch Dressing
2 stalks celery, diced
2 green onions, diced
2 tbsp capers, drained
Fresh cracked pepper to taste
I didn't actually use Marie's. I used Hidden Valley ranch mix and plain yogurt. It was different. The yogurt worked very well. I made a tuna melt with it. I was pondering counting that as a separate recipe because I've never made or eaten one before, but that seemed like cheating.


27: Brunch Cakes — http://allrecipes.com/Recipe/Italian-Style-Brunch-Cakes/Detail.aspx
Basically little pizza pancakes. I used chicken instead of pepperoni. They had to cook a while to get done in the middle, so it was easy to burn them. Once I got that down though the rest turned out better. I like this idea a lot because I'm not big on sweet breakfast/brunch foods at all, and I also love marinara sauce.


28. Cranberry Muesli — http://www.eatingwell.com/recipes/cranberry_muesli.html
I had never tried muesli before but stumbled across this yesterday. I had a bunch of oats I need to use so I tried it. Kind of. Or just my own bastardized version. I didn't have wheat germ so subbed ground flaxseed. I intended to sub walnuts for the sunflower seeds but I was out. Instead of dried cranberries I used some frozen mixed berries. I mostly just ate it for breakfast because I had made it and wanted to try it. In the future I'd probably have it as snack/dessert given my aversion to sweet breakfasts. Now I really want to try this one though http://www.hersheysweetrecipes.com/recipes/recipe.php?id=162\


29-31 are crock pot cooking today. I have a cabbage soup, a barbecue pulled chicken and some Creole zucchini. Just one behind par.

2/1/2011 10:04:11 AM

Quote :

"Also omitted cilantro because it is evil. "

lies

[Edited on February 1, 2011 at 10:23 AM. Reason : i use cilantro in everything i make if i can! ]

2/1/2011 10:22:55 AM

I really wish I liked it. I love all the kinds of foods it normally goes in. I have just in the last few years gotten to where I can tolerate it sometimes. Some people just have a supertaster kind of reaction to it. I am sadly one of them

2/1/2011 10:29:40 AM

ive read about people who have bad reactions to cilantro, that it tastes intensely like dish soap. allegedly a genetic trait.



'hahaha

http://ihatecilantro.com/

2/1/2011 10:32:30 AM

Yep. I know it must not taste the way it tastes to me to normal people because otherwise I can't fathom how it would be so popular.

I wanna be one of the cool kids who likes it. Pity party at my house.

2/1/2011 10:34:18 AM

give me an idea for something to do with celery root

other than a pot roast or puree

2/1/2011 10:36:52 AM

Quote :

"07/08/2010: We're not going to pretend like we didn't just add ads to the site. We added ads. They're on the left side. You can see them if you look over there. We're not going to say anything about them - just know that they're there now and they're probably not going to hurt anyone or get all up in anyone's business but you should be aware of their existence so that you can make informed decisions but for the most part they'll mind their own business in the side over there and you should mind yours and we're not going to say any more about it. Except for one more thing: that we are aware that sometimes the ads are for cilantro and that ads for cilantro here are both tragic and ironic. Google HAS A SOLUTION and we are working on addressing that. Your input about the ads are welcome because we like you! "

lol

2/1/2011 10:38:27 AM

^ hahaha

How do you feel about barley? I go through barley phases sometimes. http://www.eatingwell.com/recipes/barley_root_vegetable_chowder.html

Sounds good too: http://www.eatingwell.com/recipes/triple_celery_bisque.html

I am in love with EatingWell right now.

[Edited on February 1, 2011 at 10:42 AM. Reason : but it's basically puree]

2/1/2011 10:41:02 AM

I am doing a kind of corned beef and cabbage I have never cooked before.

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe/index.html

I followed all the first part modifying to feed 2 people and a toddler and just used corned beef from the deli. I did add 5 cups of water with 5 beef bouillon cubes to make a broth so the potatoes can tenderize.

This recipe is so perfect for my LOW carb diet my endocrinologist has me on.





[Edited on February 1, 2011 at 6:31 PM. Reason : I am an Alton Brown fan.]

2/1/2011 6:13:18 PM

http://allrecipes.com//Recipe/bird-rolls/Detail.aspx

these are great sweet rolls. I made the birds double sized, and the beaks aren't very prominent in this picture.

2/1/2011 7:00:58 PM

looks awesome gjay!

2/1/2011 11:05:17 PM

not from the recipe book but i made tofu stir fry today




[Edited on February 2, 2011 at 10:30 PM. Reason : large JPG]

2/2/2011 10:30:16 PM

did you do something to your tofu before you added it to the stir fry?

[Edited on February 2, 2011 at 10:34 PM. Reason : looks so nummers, Taruny!]

2/2/2011 10:34:29 PM

fried in peanut oil on a skillet and kept aside. then i stir fried the veggies and added the tofu to it in the end.

it was yummers!

2/2/2011 10:37:46 PM

tonight it was Angel Hair Pasta with Tomato Basil Garlic Sauce!
(again not from the recipe book yet)

2/3/2011 11:20:14 PM

how do you get so good at food photography? did you take lessons?

2/4/2011 12:24:08 AM

Did another triple crock pot day earlier this week:
29. Barbecue Pulled Chicken http://www.eatingwell.com/recipes/barbecue_pulled_chicken.html — Didn't have tomato paste so I omitted that and sauce was thin as a result. Tasted really good though.

30. Creole Zucchini http://www.allcrockpotrecipes.com/sides/crockpotcreolezucchini.shtml — Too mushy for my tastes. I prefer veggies crisp. Kind of boring, but not bad either.


31. Crock Pot Cabbage Soup with Rice and Dill http://www.massrecipes.com/recipes/04/11/crockpotcabbagesoupwithri255966.html — Never make this. I knew the rice would break up but I thought it would add texture. It just kind of turned it into paste. Vile, way over tomatoey paste. Fareako actually ate it and claimed he liked it. I think his taste buds are broken.


I have wanted to make more this week but have too many leftovers I will have to either start scaling big recipes down a lot or freezing some of it.

2/4/2011 9:20:37 AM

Quote :

"how do you get so good at food photography? did you take lessons? "

crappy phone camera ftw!

2/4/2011 9:57:56 AM

2/5/2011 11:52:07 PM

http://allrecipes.com//Recipe/buffalo-chicken-dip/Detail.aspx

using Skwinkle's homemade hot sauce

http://oldrecipebook.com/crispixsnackmix.shtml

I made the puppy chow.

New recipes to make even though I have eaten others' creations of this nature.

2/6/2011 5:50:51 PM

nooooooooo, should not have read puppy chow...

Now I must have some.

2/6/2011 6:12:53 PM

32. "Hilary’s Heavenly Eggs for Two" = eggs braised in marinara sauce: http://www.eatingwell.com/recipes/eggs_tomato_sauce_for_2.html

I mostly wanted to try this because I love marinara sauce. The picture makes it look unappetizing, but it was good and different.
33. Soy crumble chili: http://www.healthline.com/blogs/kids_nutrition/2006/11/recipe-of-week-veggie-bean-chili.html — I had never made a chili with soy ground beef stuff before, because I think bean and veggie chilis are really good on their own. But I wanted to take 3 types to a potluck and wanted them to all be different so I tried this. I thought it would be boring but it was pretty good. I didn't use corn.
34 Sweet potato chili: http://www.wearenotmartha.com/2011/02/sweet-potato-chili —
I intended to have this be my mild one, but I went a little crazy with the chili powder, which was hotter than I thought. I chopped the sweet potatoes a lot smaller than she did. Also putting just water in it seemed lame so I did a little homemade veggie broth, half a bottle of beer and a bit of tomato sauce (the tomatoes I used were like Ro-Tel and had basically just water in them rather than tomatoey juice). Really good.
35. Cocoa Muesli: http://www.hersheysweetrecipes.com/recipes/recipe.php?id=162

This seemed to have way too much cocoa powder. I quartered the recipe and ended up adding about 4 oz. of vanilla yogurt last night because it seemed like it was going to be bitter. This morning I had to add about 1/4 cup sweetened vanilla almond milk to my serving. It is still kind of bitter, and not in the raw chocolateyness way. It tastes like powder, not chocolate, if that makes sense. Not a huge fan, and I'm not sure what to do to make it better.

2/7/2011 9:49:49 AM

Just made a 3 cheese sausage and bean dip to take over to a friend's house.

1 lb of velveeta, cubed
1 lb of cream cheese
1/2 lb of shredded jack cheese
1 lb of sausage, fried, crumbled and drained
1 20 oz can of refried black beans
2 cans of rotell tomatoes and green chilies, drained

Put it all in the crock pot

2/8/2011 7:21:49 PM

36. Turkey Mushroom Burgers: http://www.eatingwell.com/recipes/turkey_mushroom_burgers.html — I broiled instead of grilled because I don't have a grill (sad). Also used purchased bread crumbs instead of making them. Way better than I expected. I needed to make them a little flatter though. But this is definitely a keeper recipe.
37. Scallion Lemon Mayonnaise: http://www.eatingwell.com/recipes/scallion_lemon_mayonnaise.html — more yogurt sauce than mayo; tastes like it sounds.
38. Sweet Potato, Turnip and Green Bean Amaranth: http://www.nuworldfoods.com/content/resources/recipes/glutenfree/Side_Dishes/1022.asp — was supposed to use up the rest of my butternut squash from a while back but it went bad before I got around to making this so I used sweet potato. Amaranth is weird. This dish is weird. It's a lot of random shit thrown together. I expected the flavors to meld somehow, but it pretty much tasted like random shit thrown together. Not bad, just very odd.

2/9/2011 4:08:44 PM

bacon jam

2/10/2011 11:04:01 PM

^ really? How did that turn out?

I made cantaloupe butter night before last and tried it this morning. I really like it. I definitely went light on the sugar because cantaloupe is already so sweet and when I made apple butter I used the recommended amount of sugar and it tasted way too sweet to me.
39. http://www.sundiafruit.com/SundiaFruits/Sundia-Cantaloupe/Recipe1.php

Fruit butters are so easy. I love that.

40. King Ranch Casserole: http://www.eatingwell.com/recipes/king_ranch_casserole.html
The sauce looked amazing when I made it but then I tasted it and it was lacking. Added a big squirt of lime juice to pep it up. I only used 4 tortillas total for two pie dishes so it ended up a little thicker than I guess it should have been, and when I cut it the filling sort of oozed out. It set up better once it cooled though. Definitely would use pulled chicken rather than cubed next time. Wouldn't make this as written again but it's a decent base to work off of and adapt, or a fine use up leftover chicken/clean out the pantry kind of recipe.



[Edited on February 11, 2011 at 9:50 AM. Reason : FAIL]

2/11/2011 9:49:00 AM

http://www.epicurious.com/recipes/food/views/Root-Vegetable-Cobbler-with-Chive-Biscuit-Topping-104335

made this last night

as called for the recipe makes a fuckton of food. we ate 1/8th of the dish per serving. and didnt even use all the filling.

i tried to do it in a 8.5" souffle dish, but the biscuit grew down instead of up, pushed filling out the top, boiled over and damn near set my oven on fire. i put a pizza pan under it eventually, but like, a few tablespoons of the filling hit the bottom of the gas oven, blackened, and eventually combusted. oops. set off the fire alarm, scared the dogs, but w/e. eserved like, 2-3 cups of the filling in a tupperware. also, i did a 1/4" dice on the carrots, taters, and turnip, to be more consistent with the peas and things. i did use the cream, but 1% milk for the biscuit, since i didnt want to purchase whole milk just for this. i doubled the amount of dried spices though, and used vegetable stock instead of broth (side note, how can there be vegetable stock? i thought stock required the use of bones or something... idk but it's more reduced i guess)

but it tastes fantastic. recipe going into my binder.

2/11/2011 10:02:52 AM

Your saga made me lol That sounds really good though. I have been wanting to try some kind of pot pie type thing.

I think the broth vs. stock thing is probably a matter of how much seasoning/salt/whatever it's supposed to have. I use them pretty interchangeably even with chicken broth/stock.

2/11/2011 10:09:37 AM

i found out last night that hash browns with green peppers, onions, jalapenos, red chili peppers and black peppers makes a great side dish! but it was way too spicy and i was drunk so it dint matter till morning

2/15/2011 10:14:17 AM

Last night I did try something different with my meatloaf. Instead of just water, I did a beef bullion cube in the water and I also added Worcestershire sauce. I think it was more flavorful.

1 pound ground beef
1 egg
half french onion soup mix
1/3 cup of water with bullion cube
eyeballed Italian bread crumbs
(I think that is all I put in it)
eyeballed Worcestershire sauce

bake at 350 degrees for an hour

2/15/2011 10:23:17 AM

Quote :

"it was way too spicy "

that's unpossible.

2/15/2011 10:53:42 AM

2/15/2011 1:14:26 PM

Last night, it was smoked spicy egg plant

http://stephfood.com/2011/02/04/delicious-smoked-spicy-eggplant/

2/16/2011 11:18:57 AM

^ That sounds very good. I have a recipe on my list that is a pretty similar type of eggplant dish. I really want to like eggplant rather than just being OK with it.

41. Japanese Cucumber Salad: http://www.eatingwell.com/recipes/japanese_cucumber_salad.html — I adore the combo of sesame seeds and vinegar and cucumbers. So simple but really good. Reminds me that I still want to try to replicate Buku’s cucumber salad.

42. Greek Taboule Salad

Quote :

"1 package NEAR EAST Taboule Wheat Salad 1 Tablespoon extra virgin olive oil 1 large tomato chopped 2 Tablespoons lemon juice 1 cup or 4 ounces of crumbled feta cheese 3/4 cup peeled, seeded and chopped cucumber 1/4 cup chopped fresh basil leaves 1. In a large bowl, combine wheat and contents of spice sack. Stir in 1 cup boiling water. Cover, let stand 30 minutes in refrigerator. 2. Stir in all other ingredients well. Refrigerate for an hour or overnight. Stir well before serving."

Went with the slightly dressed up recipe on the box. “Taboule” is theoretically the same as “tabbouleh” right? Or am I being a noob here? The ones I have had/seen I think are mostly parsley with other stuff in it rather than mostly wheat. I used parsley instead of basil. I just ate this on a bed of lettuce.
This is also the only one of these I have a pic of


43. Red Velvet Cheesecake Brownies: http://www.eatatallies.com/2011/02/red-velvet-cheesecake-brownies.html — To anyone who might try these, do not use all of the cheesecake topper. I used like 3/4 of it and it totally covered the top and didn’t leave room for a pretty marbled design. I was very sad and therefore didn’t take a picture because mine were not nearly as pretty as hers. They still tasted really good though, and were very popular with the people I gave them to.

44. Crab and cheddar fondue: http://www.gofondue.com/recipe_cheese_crab_cheddar.htm — The crab made it seem a lot thicker than normal cheese fondue. It was a nice change.

45. Seafood Fondue Broth: http://www.bestfondue.com/shrimp-and-crab-fondue-recipe.html — I didn’t do the whole shrimp and crab paste thing. I took some shrimp broth that I’d made (broth being used to signify boiled shells with seasonings but no veggies) and added onion, garlic, hot pepper and some lemon juice, the seasonings and wine. We cooked chicken, shrimp, tiny potatoes, broccoli and mushrooms. Yummy way to use up shrimp stock.

46. Tomato and Ginger Sauce: http://www.bestfondue.com/fondue-dipping-sauce-recipes.html#tomatoginger — I really loved this for how simple it was. Fareako said he thought the olive oil flavor was a little too strong though. I want to try it as a salad dressing.

47. Mocha Fondue: http://www.gofondue.com/recipe_dessert_mocha.htm — A little more liquidy than I would have preferred. Also I think it might be better with milk chocolate, but the last time I thought that I was wrong. I liked it better after adding the optional splash of Irish cream. Also, if you are sensitive to caffeine I would not recommend eating this at 9 p.m. like we did.

2/16/2011 1:37:13 PM

that mocha fondue sounds amazing

2/16/2011 1:38:35 PM

Honestly it didn't quite live up to what I was hoping it would be. I think you could halve the espresso and it would be better. It was a little too coffee-ey, and also too liquidy, so I think that would alleviate both of those issues. We dipped banana, strawberries, apples, marshmallows, graham crackers and some of the cheesecake brownies (and maybe I am forgetting something because I feel like I am). Banana was my favorite I think.

2/16/2011 1:41:26 PM

i am gonna try making that mocha fondue.

question: everytime i wanna make something from the recipe book, i end up not having ingredients at home and either decide to skip making the dish or have to run to the grocery store which i hate. I wanna keep all my shopping to the weekend. Any suggestions???

[Edited on February 16, 2011 at 2:46 PM. Reason : nonono]

2/16/2011 2:45:52 PM

Plan out the meals you think you'd like to have for the upcoming week and do all the shopping at once. Use the things that go bad first earlier in the week and things that stay fresh longer later in the week. You can try to overlap some ingredients so you don't waste anything. That is what I do. Also I'm horrible about impulse buying things when I go to the grocery store without a plan for the week already in place, so sticking to a list and only going once a week is cutting back my grocery spending (well, except this month with a couple wandering trips to HT and Trader Joe's).

Also that reminded me that I did one more to use up some parsley:
48. Sun-dried Tomato Butter: http://allrecipes.com//Recipe/sun-dried-tomato-butter/Detail.aspx — I chopped the tomatoes by hand because I didn't feel like getting a food processor dirty, and that works but I think it would be better if you puree the tomatoes first.

2/16/2011 3:00:50 PM

There are also some lists that help you substitute certain ingredients

i.e., I didn't have vegetable oil one day but I did have applesauce... thanks allrecipes.com

http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx

2/16/2011 3:22:13 PM

thats a awesome list! thanks

2/16/2011 4:11:25 PM

49. Amazing Whole Wheat Pizza Crust: http://allrecipes.com//Recipe/amazing-whole-wheat-pizza-crust/Detail.aspx — Not actually whole wheat. Not entirely amazing, but good. Definitely works better if you leave it on the thicker side. The thinner one we did I hoped would be crispier, but it was sort of chewy instead.

50. Mexican Black Bean and Grilled Chicken Tostada Pizza with Salsa-Ranch Side Sauce:http://jalpino.com/new/index.cfm/event/read/entry/Mexican_Black_Bean_and_Grilled_Chicken_Tostada_Pizza — I intended to follow the recipe as written until I started working on it and realized I was supposed to blend the black beans and didn't want to dirty the food processor. So I just used salsa and a splash of taco sauce with the hot sauce and garlic for the sauce and put the beans on top. That makes it very similar to pizzas I have made before, though with chicken added. However I am still counting it because the side sauce was new, and I figure that means I can count one recipe for the both of them. I pictured it without the lettuce, tomato and sauce, but those really make it.

We also freestyled a pizza out of random shit from the fridge. Spread the dough with sun-dried tomato pesto instead of sauce, used Italian six cheese blend and some feta, mushrooms, parsley, tomatoes and a pesto chicken sausage we had leftover. I think that turned out even better than the other one, which says a lot considering I really love the other one.



51. Blood Orange Sangria: http://hubpages.com/hub/Sangria-Recipe-Blood-Orange — had half a bottle of wine left from V-day that I wanted to use and felt like trying something new. Eyeballed the reduced amounts of everything. Not very different from my regular throw-in-whatever-I-feel-like sangria, but it was good.

2/18/2011 12:21:32 PM