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TASTE: Good
PREP: Fairly quick
REPEAT: Yes (Daimeian made a point of saying definitely a repeat)
Easy enough to prepare, this dish was mostly a chicken in broth/stock with crushed chips and some seasoning. I thought it was a little bland (as I've found most RR recipes to be), but Daimeian and most of the kids really enjoyed it. Definitely better with the salsa salad.
Next time, keep the size of soup the same as the recipe calls for. It was plenty. She says it serves 4, but it serves more than that (which is typical in RR recipes). I could make it just a bit larger for our family, but probably would not double it. However, I would nearly double the salsa salad. It was gone before the soup.
Key Ingredients: chipotle chili in adobo, celery, tortilla chips, chicken and stock, frozen corn, Dijon mustard, avocados, cilantro, romaine, red onion, parsley
Friday, February 29, 2008
Fish Tacos w/ Avocado Dressing - (Express Lane Meals, Rachael Ray, p. 161)
TASTE: Quite good
PREP: Fairly quick
REPEAT: Yes
This recipe called for halibut which I didn't have. I used Mahi Mahi and Tilapia because I had some in the freezer. I had to adjust amounts of ingredients as I went with the recipe because of the amount of fish I had. Once seasoned, I flaked both types together and they tasted fine, not super full of flavor, but fine. I could've had a little more salt on the fish perhaps, but then it might have been too dry.
The avocado dressing was easy enough, but when RR calls for the juice of two limes it's really hard to know how much to use. I had limes from Sam's Club that were larger and very juicy. I tried to reduce some but the lime still overpowered the dressing flavor.
Next time, add more salt somewhere towards the end to bring out the flavor of the fish and corn mixture. Overall it was a nice change to our regular tacos and it cooked up quickly.
Key Ingredients: limes, tilapia or halibut, corn, jalepeno, avocados, cilantro, corn, chicken stock, romaine hearts, red wine vinegar
PREP: Fairly quick
REPEAT: Yes
This recipe called for halibut which I didn't have. I used Mahi Mahi and Tilapia because I had some in the freezer. I had to adjust amounts of ingredients as I went with the recipe because of the amount of fish I had. Once seasoned, I flaked both types together and they tasted fine, not super full of flavor, but fine. I could've had a little more salt on the fish perhaps, but then it might have been too dry.
The avocado dressing was easy enough, but when RR calls for the juice of two limes it's really hard to know how much to use. I had limes from Sam's Club that were larger and very juicy. I tried to reduce some but the lime still overpowered the dressing flavor.
Next time, add more salt somewhere towards the end to bring out the flavor of the fish and corn mixture. Overall it was a nice change to our regular tacos and it cooked up quickly.
Key Ingredients: limes, tilapia or halibut, corn, jalepeno, avocados, cilantro, corn, chicken stock, romaine hearts, red wine vinegar
Cuban Black Bean Soup - (Cooking Light Magazine, Jan/Feb 2008, p93)
TASTE: OK
PREP: Average
REPEAT: Probably not
Well, I love black beans and I am trying to find a variety of ways to use them. Good for you and cheap too. I want to find out how to prepare recipes, prepare them well, with dried beans. Let's just say I still have a way to go. :) The beans I used might have been too old because they never did soften enough. However, I have never had success with any method of soaking beans in the past anyway.
For this, I followed the recipe from Cooking Light. It did not suggest soaking the beans so I didn't. In fact, it used the water that the beans cooked in for the soup. IF I tried it again, I would soak overnight first with fresher dried beans then still prepare as suggested. I would also put the ham into the soup rather than as a topping. Some things are better put on fresh, like the chopped cilantro and the sour cream, others, like the ham and even the jalepeno pepper, could provide more flavor to the soup by adding them at least toward the end. I never added pumpkin seeds as in the recipe. Didn't have them and I had no desire to try and find them for this. Glad I didn't. Finally, the mixture of onions, shallots and peppers smelled great when they were cooked, but when I pureed them and put them back in the soup they seem to have lost their potency.
PREP: Average
REPEAT: Probably not
Well, I love black beans and I am trying to find a variety of ways to use them. Good for you and cheap too. I want to find out how to prepare recipes, prepare them well, with dried beans. Let's just say I still have a way to go. :) The beans I used might have been too old because they never did soften enough. However, I have never had success with any method of soaking beans in the past anyway.
For this, I followed the recipe from Cooking Light. It did not suggest soaking the beans so I didn't. In fact, it used the water that the beans cooked in for the soup. IF I tried it again, I would soak overnight first with fresher dried beans then still prepare as suggested. I would also put the ham into the soup rather than as a topping. Some things are better put on fresh, like the chopped cilantro and the sour cream, others, like the ham and even the jalepeno pepper, could provide more flavor to the soup by adding them at least toward the end. I never added pumpkin seeds as in the recipe. Didn't have them and I had no desire to try and find them for this. Glad I didn't. Finally, the mixture of onions, shallots and peppers smelled great when they were cooked, but when I pureed them and put them back in the soup they seem to have lost their potency.
Monday, February 4, 2008
Black Bean Salad - (Cooking Light, June 1998 p. 116)
TASTE: Very Good
PREP: Very Easy
REPEAT: Yes
This recipe was desinged to be a sole topping over gourmet greens. I served this with cooked chicken and it really added to the overall taste. I would definitely DOUBLE the recipe in the future and keep this one on hand. So easy to put together and I often have these types of ingredients on hand. Tyler really enjoyed this one also; a good way to get some veggies into that boy!
KEY INGREDIENTS: cilantro, parsley, black beans, lime juice, tomato, avocado, green onions, jalapeno
PREP: Very Easy
REPEAT: Yes
This recipe was desinged to be a sole topping over gourmet greens. I served this with cooked chicken and it really added to the overall taste. I would definitely DOUBLE the recipe in the future and keep this one on hand. So easy to put together and I often have these types of ingredients on hand. Tyler really enjoyed this one also; a good way to get some veggies into that boy!
KEY INGREDIENTS: cilantro, parsley, black beans, lime juice, tomato, avocado, green onions, jalapeno
Sunday, September 23, 2007
Buffalo Chicken Chili - (RachaelRayShow.com)
PREP: Average to easy
TASTE: Good
REPEAT: Yes
NOTES: Happened to have the ingredients on hand that were needed for this recipe. It wasn't very much to put together even though the ingredient list looks like it. It was good but not great. Something that made for an interesting twist and we'll probably try again, but not a favorite. Would try to get celery cooked slower and longer probably so they don't come out crunchyin the chili.
INGREDIENTS: ground chicken breast, carrot, onion, celery, garlic, smoked paprika, chicken stock, hot sauce, tomato sauce, blue cheese, parsely (optional for topping w/ chips which I don't use).
TASTE: Good
REPEAT: Yes
NOTES: Happened to have the ingredients on hand that were needed for this recipe. It wasn't very much to put together even though the ingredient list looks like it. It was good but not great. Something that made for an interesting twist and we'll probably try again, but not a favorite. Would try to get celery cooked slower and longer probably so they don't come out crunchyin the chili.
INGREDIENTS: ground chicken breast, carrot, onion, celery, garlic, smoked paprika, chicken stock, hot sauce, tomato sauce, blue cheese, parsely (optional for topping w/ chips which I don't use).
Pasta w/ Arugula, Goat Chese and Sun Dried Tomato es - America's Test Kitchen/Cook'sIllustrated.com & January, 2004 (& oven fried potatoes)
PREP: Easy
TASTE: Very Good
REPEAT: Yes
NOTES: POTATOES - We were grilling some steaks for dinner and needed something to go with it. I had only a few small potatoes from Christian's grandfather's garden and cut those into pieces. I precooked them a little in the microwave to soften them and cut them and put them on a baking sheet, drizzled with EVOO and then sprinkled a Sun Dried tomato based herb mixture from my "dipping spices" and broiled them for a few minutes. They came out PERFECT.
The herb choice above came about as a result of choosing a pasta dish from Cookillustrated.com to try. I used whole wheat egg noodles (instead of campanelli or fuselli because I didn't have either). They ended up being a fine choice. While boiling the water I rinsed and dried off the jar of Sun Dried Tomatoes and threw them in the food processor with 5 T EVOO, 1/4 cup of lighlty toasted walnuts, 1/2 cup of parmesan, 1/2 tsp salt and 1/8 tsp of pepper. When the noodles were done, I saved 3/4 c water from the noodles and put in some of the mesculun mix (minus the frisee and radiccio) because I didn't have 10 oz of arugula. Because I wasn't sure how the other lettuces would wilt, I only put in a couple handfuls. Then, mix the reserved water with the pesto and stri into the pasta. YUM. Serve with a dollop, 1/2 oz piece of goat cheese. EVEN YUMMIER!
REPEAT NOTES: Try with the other type of pasta, but the egg noodles were great. Try with full amount of arugula. Great, easy dish.
TASTE: Very Good
REPEAT: Yes
NOTES: POTATOES - We were grilling some steaks for dinner and needed something to go with it. I had only a few small potatoes from Christian's grandfather's garden and cut those into pieces. I precooked them a little in the microwave to soften them and cut them and put them on a baking sheet, drizzled with EVOO and then sprinkled a Sun Dried tomato based herb mixture from my "dipping spices" and broiled them for a few minutes. They came out PERFECT.
The herb choice above came about as a result of choosing a pasta dish from Cookillustrated.com to try. I used whole wheat egg noodles (instead of campanelli or fuselli because I didn't have either). They ended up being a fine choice. While boiling the water I rinsed and dried off the jar of Sun Dried Tomatoes and threw them in the food processor with 5 T EVOO, 1/4 cup of lighlty toasted walnuts, 1/2 cup of parmesan, 1/2 tsp salt and 1/8 tsp of pepper. When the noodles were done, I saved 3/4 c water from the noodles and put in some of the mesculun mix (minus the frisee and radiccio) because I didn't have 10 oz of arugula. Because I wasn't sure how the other lettuces would wilt, I only put in a couple handfuls. Then, mix the reserved water with the pesto and stri into the pasta. YUM. Serve with a dollop, 1/2 oz piece of goat cheese. EVEN YUMMIER!
REPEAT NOTES: Try with the other type of pasta, but the egg noodles were great. Try with full amount of arugula. Great, easy dish.
Saturday, September 15, 2007
Hot and Sour Soup - (America's Test Kitchen Test Kitchen Favorites, p 116-117)
PREP: Average
TASTE: VERY good
REPEAT: YES
NOTES: As per some of my previous posts, I've got to remember to NOT buy the pork chops that have the bone and fat in them. It is a pain to cut up and very time consuming. This soup could be quick and easy once I get the recipe down in my head so I know what steps to do when, and when I have a good cut of pork loin or boneless chop to cut up. Liana really liked the soup, Tyler and I enjoyed it. Tanner didn't want it. Also, the conversion for the black vinegar of 5 T recommened 1T balsamic vinegar and 1T redwine vinegar. I would at least double that portion because it needed more sour taste to it. Also, the chili oil I bought must not have been that hot. I used a little more than 1tsp (2 were recommended for the heat). The balance was good, but could have used the full 2tsp and been just fine.
TASTE: VERY good
REPEAT: YES
NOTES: As per some of my previous posts, I've got to remember to NOT buy the pork chops that have the bone and fat in them. It is a pain to cut up and very time consuming. This soup could be quick and easy once I get the recipe down in my head so I know what steps to do when, and when I have a good cut of pork loin or boneless chop to cut up. Liana really liked the soup, Tyler and I enjoyed it. Tanner didn't want it. Also, the conversion for the black vinegar of 5 T recommened 1T balsamic vinegar and 1T redwine vinegar. I would at least double that portion because it needed more sour taste to it. Also, the chili oil I bought must not have been that hot. I used a little more than 1tsp (2 were recommended for the heat). The balance was good, but could have used the full 2tsp and been just fine.
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