Recipe: http://smittenkitchen.com/2008/11/cabbage-apple-and-walnut-salad/
1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
1/3 cup crumbled blue cheese (optional)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
Changes: I used chinese cabbage, since that's what I had left over. I also did not toast the walnut. We put parmesan cheese on top instead of blue cheese.
I liked this, but Darren did not, so need to find a better salad recipe.
Monday, February 28, 2011
Sunday, February 27th, 2011 - Leek and Potato Gratin
Recipe: Baked Leek and Potato Gratin from "Best Ever Three and Four Ingredient Cookbook", pg. 245
Changes: I halved the recipe and forgot to add salt and pepper before cooking. I also only cooked it for 30 minutes since I had put it in late.
The cheese was not evenly distributed. Next time I would make good slices and place them throughout the layers. The cream was runny, but maybe more baking would help this? But I would still make this again for a main dish. This was a super cheap meal.
Changes: I halved the recipe and forgot to add salt and pepper before cooking. I also only cooked it for 30 minutes since I had put it in late.
The cheese was not evenly distributed. Next time I would make good slices and place them throughout the layers. The cream was runny, but maybe more baking would help this? But I would still make this again for a main dish. This was a super cheap meal.
Saturday, February 26th, 2011 - Roasted Root Vegetables
Recipe: Photocopied recipe from Mom
Changes: I only had sweet potatoes and carrots, which ended up being, but parsnips would have been a good addition.
I felt like I added too much olive oil, so I'll have to be careful about that next time. The melted butter topping is a good addition, but should have tasted them before to see if they didn't need it since that it just adding more oil.
November 2011 Update: This time I just brushed on some olive oil and that cut down the oil. But the sweet potatoes were done quicker than the carrots. Maybe put in the carrots ten minutes before? I made the real topping this time and it was a good addition, but it needs to sit with the vegetables for at least ten minutes.
Changes: I only had sweet potatoes and carrots, which ended up being, but parsnips would have been a good addition.
I felt like I added too much olive oil, so I'll have to be careful about that next time. The melted butter topping is a good addition, but should have tasted them before to see if they didn't need it since that it just adding more oil.
November 2011 Update: This time I just brushed on some olive oil and that cut down the oil. But the sweet potatoes were done quicker than the carrots. Maybe put in the carrots ten minutes before? I made the real topping this time and it was a good addition, but it needs to sit with the vegetables for at least ten minutes.
Saturday, February 26th, 2011 - Parmesan Breaded Chicken
Recipe: Breaded Chicken Cutlets from "The New Best Recipe", pg. 335,
Changes: I used the variations section to add parmesan to the breading and sprinkling italian seasoning on the tops of the breaded chicken as they were cooking. I also put a bit of melted butter with herbs and garlic on the top after they were done cooking.
I liked using fresh bread crumbs, they weren't super hard to make and they just taste better. I'm glad I added the butter. I want to make this again. This could be a good thing for guests.
Changes: I used the variations section to add parmesan to the breading and sprinkling italian seasoning on the tops of the breaded chicken as they were cooking. I also put a bit of melted butter with herbs and garlic on the top after they were done cooking.
I liked using fresh bread crumbs, they weren't super hard to make and they just taste better. I'm glad I added the butter. I want to make this again. This could be a good thing for guests.
Wednesday, March 23rd, 2011 - Beef and Mushroom Stroganoff
Recipe: Mushroom Stroganoff from "Best Ever Three and Four Ingredient Cookbook", pg. 243
Can't find cream and mushroom and cream of chicken soup here, but I love stroganoff, so I attempted to use this recipe, which replaces cream of mushroom with a white wine sauce. I'm not making a white wine sauce, so I attempted to make a substitution with this:
I added ground beef to this recipe.
The white wine sauce actually thickened this time, so I got the right consistency, but the whole thing was bland. Add LOTS of salt and pepper, maybe even some Italian seasoning next time.
Can't find cream and mushroom and cream of chicken soup here, but I love stroganoff, so I attempted to use this recipe, which replaces cream of mushroom with a white wine sauce. I'm not making a white wine sauce, so I attempted to make a substitution with this:
1/4 cup extra virgin olive oil
1/4 cup unbleached white flour
2 cups chicken broth, slowly pour in, don't add all if consistency is right
add more water if it is too thick
Salt and freshly ground black pepper
1/4 cup unbleached white flour
2 cups chicken broth, slowly pour in, don't add all if consistency is right
add more water if it is too thick
Salt and freshly ground black pepper
Pour the olive oil into a saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add chicken broth; the mixture will start to thicken quickly. Continue to stir and remove from the heat, for a bit, then replace back on heat. Slowly pour in the chicken broth while you continue to stir.
I added ground beef to this recipe.
The white wine sauce actually thickened this time, so I got the right consistency, but the whole thing was bland. Add LOTS of salt and pepper, maybe even some Italian seasoning next time.
Tuesday, February 22, 2011
Friday, February 11th, 2011 - Slow Cooker Beef Stew
Recipe: http://allrecipes.com/Recipe/Slow-Cooker-Beef-Stew-I/Detail.aspx
Changes: Only thing I did was not add a bay leaf, everything else was the same.
I thought this was good, and it was easy, so I'm keeping it.
INGREDIENTS:
2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf | 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped |
DIRECTIONS:
| 1. | Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. |
| 2. | Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. |
Changes: Only thing I did was not add a bay leaf, everything else was the same.
I thought this was good, and it was easy, so I'm keeping it.
Thursday, February 10th, 2011 - Chicken Tortilla Soup
Recipe: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
I tried the recipe above and after all that work, it didn't really taste good. I think I'm going to give up on tortilla soup for a while.
I tried the recipe above and after all that work, it didn't really taste good. I think I'm going to give up on tortilla soup for a while.
Monday, February 7, 2011
Monday, February 7th, 2010 - Spinach and Chickpeas
Recipe: http://smittenkitchen.com/2010/03/spinach-and-chickpeas/
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).
Changes: No red pepper flakes, used regular paprika, forgot to add lemon juice at the end, used baby spinach
The paste was a little weird to make because I wasn't sure what the result was supposed to look like. It wasn't paste-like for me, just small chunks of bread even after I added some water to the mixture. I could have not sauteed the baby spinach and it would have tasted just the same, so that would have saved some time.
Darren didn't really like this because he's not a fan of chickpeas. I thought this was worth eating again, though I it would be a good side dish instead of a main course.
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).
Changes: No red pepper flakes, used regular paprika, forgot to add lemon juice at the end, used baby spinach
The paste was a little weird to make because I wasn't sure what the result was supposed to look like. It wasn't paste-like for me, just small chunks of bread even after I added some water to the mixture. I could have not sauteed the baby spinach and it would have tasted just the same, so that would have saved some time.
Darren didn't really like this because he's not a fan of chickpeas. I thought this was worth eating again, though I it would be a good side dish instead of a main course.
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