Ever had one of those days where you just needed something chocolate-y and delicious, but didn’t have the time, patience, energy, etc. to actually bake something? I had one of those days this week. And having experienced great disappointment in the past trying to make those ‘microwave-able’ chocolate mug cakes which without fail turn out gooey and chewy and crunchy all at once, and leave me feeling quite let down, I wasn’t about to go down that rabbit hole. So instead I decided to turn to an old standby, no bake cookies.
I made a bold statement the other day. “We ate them (potatoes) with what was, hands down, the best salmon that I have ever made. And possibly ever eaten.” After eating the leftovers for lunch at work yesterday, I stand by that statement even more heartily. This recipe will be making it into our dinner rotation frequently from here on out for 3 reasons: 1) it was DELICIOUS; 2) it was super-easy to make, not to mention quick (20 minutes tops); and 3) all of the ingredients are things that I keep around. Not to mention the fact that salmon is good for you and all that stuff… Because it’s so quick and easy, this would make a great entrée if you’re having a few people over for a dinner party.
Just a quick post today. I don’t have pictures of the process, but I promise that it’s so easy there is really no need. We make these delicious potatoes frequently, because as the title points out, they’re one of our favorites. They’re crisp on the outside, deliciously tender inside, with a wonderful garlic and rosemary flavor. Well worth the 35 minutes. Roast them while you make your main course.
I love most vegetables, and my favorite way to eat almost any type of vegetable is roasted. For a long time however, I steered clear of cauliflower. Cauliflower is like broccoli’s wimpy younger brother. It’s one of the reasons that I will never buy a store-bought vegetable trays. It’s colorless and kind of boring, and it doesn’t even have the fun little buds that broccoli has.
Roasted cauliflower? I should have known it would be awesome. Roasted cauliflower is a whole different ballgame. It’s tender, flavorful, and anything but boring. Add eggplant and garlic, and you’ve got a winning combo.
Nothing is more attractive on a cold winter evening than a homemade pot roast that’s been cooking for hours, until the roast simply falls apart at the touch of a fork and melts in your mouth. In my opinion, pot roast is best when accompanied by a ton of hearty vegetables, a rich broth, and some kind of hearty potato side dish. Even better if you can make it in a crock pot so that it’s easy and completely hands-free.
As I alluded to the other day, sometimes after Super Bowl weekend you feel the need to eat nothing but salad for a while, as an antidote to all of the greasy, fatty, yet oh-so-delicious tailgating foods you ate during the big game. This year was definitely one of those times. But I didn’t want a typical salad. Lettuce just didn’t seem very appealing when I stopped at the grocery store last night, so I thought back on some of the more creative salad recipes that I’ve seen and meant to try, and settled on an asparagus salad recipe from 101 Cookbooks from more than two years ago.
Stuffed peppers are sometimes called a comfort food. But for me, the ubiquitous ground beef and rice stuffed pepper was always a let-down. Even when cooked perfectly, so that they stayed moist inside yet the pepper was still crisp-tender, there is just something lacking in an ordinary stuffed pepper. When I found an updated recipe from the amazing minds at Cook’s Illustrated in their new cookbook, I thought that maybe it was time to give them another shot. (I love Cook’s Illustrated… over time that will become really clear. I even get the magazine on my Nook so I can easily read it on the bus on my way to work.) I couldn’t leave well enough alone though, I added a bunch of spices to punch up the flavor and used the Cook’s Illustrated technique, and we were not disappointed in the slightest.
As I mentioned the other day, I have been on a chipotle kick. I’ve been thinking about new creative ways to include chipotle-flavors in my meals for a while now, and while planning a side dish for tacos the other day, I realized that it would be the perfect flavor to add to a black bean and corn salad. This Southwestern themed salad made a great side dish for tacos, but with the quinoa and black beans it was also substantial enough for a healthy lunch the next day. That makes it a double winner in my book. Continue reading
Chipotle peppers are a gift to mankind. Be it a chipotle pepper, chipotle seasoning, chipotles in adobo sauce. Smoky and spicy, the flavor known as chipotle can be subtle heat or in-your-face hot. Whether it’s the leading flavor (like in this recipe for today) or a supporting character, it’s always delicious. I’ve been on a chipotle kick (not the restaurant… except for dinner last night, but that’s neither here nor there), so stay tuned for another chipotle-based recipe later this week.
I thought I hated Brussels sprouts. Possibly because the only ones that I had been served had been taken from the freezer and thrown directly into a pot of boiling water, where they proceeded to become an unappealing glob of wilted leaves that smelled worse than any cooked cabbage that I had ever encountered, and which were then ruinously over-salted in an attempt to make them palatable. Imagine my surprise when, less than two years ago, I was served a vegetable dish that looked like Brussels sprouts, but had a wonderful crisp texture and were covered in a sauce made of red wine vinaigrette which had reduced and cooked into the sprouts in the most wonderful way. I was shocked at how delicious they were, and I was hooked.