Linguine with Garlic Cream Sauce (Cook's Illustrated.com)

PREP: OK, if not worried about the garlic puree
TASTE: VERY good
REPEAT : Yes (although I might double the sauce if making for whole wheat pasta )

Yes, I forgot again, to make more sauce than suggested if I am using it with whole wheat pasta. It just always ends up dry otherwise. I didn't use heavy cream either, but fat free evaporated whole milk. I've found that I get good results with this substitute, and besides, it was what I had available. Tyler LOVED this and the stuffed chicken (with basil and sun dried tomatoes).

Garlic puree is just 4 heads of garlic poached in 1 cup of milk. Then, rinsed (save milk for this dish) and wrapped with EVOO in aluminum foil and roasted for 1 hour. Push out the garlic and smoosh together. :)

Bring 1 c milk, 1/2 c cream, 1/4 t red pepper flakes, 1 1/2 t fresh oregano (or 1/2 t dried) to boil, then simmer whisking frequently. Once reduced about half, add 1/4 c garlic puree. Whisk 2-3 minutes and then add 1/4 c. parmesan (I added more), salt and pepper to taste and then as thickened, pour over linguine. Add pasta water if needed to thin.

Eggnog Cheese Pie with Bourbon Cream (Cooking Light, December 2004, p220)

PREP: A bit more work due to extra bowls and the number of steps
TASTE : Yummy!! (so good I had to make two of them!)
REPEAT : Most definitely

Basic graham cracker crust, pre cooked. I skipped making the bourbon cream because I didn't want to spend the money on the bourbon and I had some natural whipped topping anyway. So the filling requires you to drain the yogurt. Well, I didn't have plain yogurt anyway so I just used fat free sour cream without draining and it worked just fine. Also used one full block of 1/3 less fat cream cheese instead of 1/2 and 1/2 fat free, just because it is what I had on hand. There is 3/4 c eggnog in the recipe, and whipped egg whites folded in just before baking.

Chicken Breasts Stuffed with Cheese, Tomato, Basil (Everyday Food # 32, p 104)

PREP : Easy
TASTE : Very Good
REPEAT : Yes

Well, the recipe called for bone in chicken breast halves. After making it I looked more closely and saw the skin on. This would have helped it from turning out as dry as it did. Other than that, it is an EASY recipe that everyone loved. I also used shredded cheese instead of a slice, which have made a difference. Finally, I thawed out two packs of chicken which ended up being 2 breasts and numerous tenders! I ended up putting the filling on top of the chicken tenders and they got overcooked. Definitely want to stuff, and probably use the bone in, skin on chicken.

Also, the recipe called for 1 t of salt in the filling. This seemed far too high and I only used a fraction and it was fine.

Recipe recap : (Abridged)

1. Preheat oven to 450
2. Slice chicken (if needed) and/or flatten to make room for filling.
3. Chop up 1/2 c. fresh packed basil leaves, about 8 sun dried tomatoes (packed in oil), 2 garlic cloves and 1 t fresh grated orange zest (skipped this part), (1 t?) salt and pepper.
4. Divide mix into 4 bone-in, chicken breasts.
5. Add 1 slice of mozzarella and close up with toothpicks.
6. Roast on baking sheet about 30-35 minutes.
   

Served with linguine with garlic cream puree. MMMmmmm...

Lighter General Tso's Chicken (Everyday Food # 56, p 34)

Prep: OK
Taste: OK
Repeat : Maybe

It wasn't bad, I just either need to work on tips for cooking this type of breaded item so that the breading doesn't all fall off! Probably faster and easier than other recipes, but it may be worth looking for another one. Wouldn't hurt to do again either.

Key ingredients: Snow peas, garlic, fresh ginger, light-brown sugar, soy sauce, red pepper flakes, skinless chicken

Cheddar-Topped Shepherd's Pie (Everyday Food # 56, p 104)

Prep: OK
Taste: OK - Good (not bad, good comfort food)
Repeat : Yes, probably

This was fairly good, better with Canadian Steak Seasoning by Tone's (found at Sam's Club). Prep was OK, not a big deal. The potatoes were too runny on my end so I need to figure out some way to make them just right on top so they don't seep into the food on the bottom and don't get too dried out on top. I am thinking that adding the cheese on the top half way through would be helpful too. I probably also used the wrong type of potatoes and may have boiled them too long.

Recipe recap :

1. Preheat oven to 450
   
2. Boil 2 pounds peeled, sliced baking potatoes covered 1 in" above with salted water.
3. In another 5 quart pot, heat oil and cook 6 med carrots, quartered and thinly sliced, 6 celery stalks, thinly sliced, 1 lg chopped onion and 1/2 t thyme until tender (8-10 min)
4. Add 1/4 c flour and 1/4 c. tomato paste cook 1 minutes
5. Add 2 lb gr. beef chuck and cook to brown
6. Add 1 c water, bring to a boil and simmer 1 minute. Set aside.
7. Drain potatoes, return to pan and cook over medium until liquid is evaporated (OH, maybe this is what I missed doing!) and film develops, about 1 min. Remove from heat.
   
8. Add 1c milk and 1 1/2 c. shredded sharp cheddar cheese
9. Pour beef into 9X13 pan, cover with potatoes and then cheese. Bake until bubbly about 20 minutes.
   
10. 
    

Easiest Indian Stew (Everyday Food # 58, p 92)

Prep : Easy
Taste : Very Good (especially with cilantro and plain yogurt on top)
Repeat : YES

Such an easy recipe and really quite good. I think I cooked up some chicken to have with it, otherwise it is meant to be eaten over rice. Of course, we had brown rice.

Recipe: (abridged)

1. Cook rice to serve this with.
2. Cook 1 med. minced onion and 2 chopped garlic cloves in 1 T oil to tender.
3. Add 1 T curry powder, 1 t ground ginger and cook to fragrant (about 1 min)
4. Add 3 c. GOOD quality tomato sauce, (2) 15 oz cans of rinsed/drained chickpeas & 1 1/2 c. water. Bring to a boil and simmer until thickened. About 8-10 minutes.
5. Stir in 1 T fresh lime juice, season with salt and pepper.
6. Serve over rice with dollop of plain yogurt and chopped cilantro.
   

YUM!