Here we are again, with more yumminess to share… I have cooked some amazingly delicious things lately, so get yourselves ready – as Bette Middler says, get into that kitchen and rattle some pots & pans!
- Thai Green Curry Tofu with Vegetables – My sweet friend Amy of Green Your Plate shares my passion for Asian food and blew my socks off with a few of these. This is one. I made it with chicken simply because we had some that needed to be used, and it was fabulous. One note – I use Thai Kitchen curry paste and I’ve noticed that they’ve toned down their heat and upped the sweet content lately, so although I used plenty of paste it was barely warm. Next time I’ll use more & go easier on the brown sugar.
- Balsamic Chicken Pasta with Fresh Cheese – Yum. Enough said. Just as good reheated the next day for lunch.
- Peanut Chicken with Steamed Spinach and Basmati Rice – This one knocked it out of the park for our entire family – no small feat. I wouldn’t change a thing, but offer one warning… when you’re sauteing all those peppers, it can be hard to breathe in the kitchen!
- Vietnamese Shrimp & Noodle Soup – This one was from the Lund’s & Byerly’s Summer 2011 Real Food magazine – the link will take you to my Plan to Eat account where I typed it up. This was very good, even at room temp on a (very) warm summer night. For next time I would have more cilantro, some fresh mint, and some bean sprouts on hand to plunk in when you serve, as they do at my fave Vietnamese restaurant Quang’s.
- Mexican Black Bean Burgers – These were superb… easy to make, flavorful, and satisfying enough for the meat eaters not to complain. We ate them with guacamole as the topping (and some added ketchup for the ketchup lovers) and almost couldn’t get enough. If I hadn’t killed my blender making them we’d be eating them again very soon (don’t worry, it was an old blender – no fault of the burgers’!)
- Roasted Vegetable Baked Ziti – The roasted veggies in this were succulent – I had to hold myself back from picking out all the zucchini pieces and eating them. It’s past asparagus season so I only used red pepper, zucchini & onion but it was enough. Next time maybe I’ll add eggplant & mushrooms, too.
- Penne with Beef and Arugula – Hands down one of my favorite pasta dishes – light, summery, delicious. A girlfriend turned me on to it as for her it’s her pre-race dinner (she’s a runner)… I use spinach instead of arugula and we eat it pre-anything.
- Pork Green Chili – A nice, easy crockpot meal. Good as a burrito filler, on eggs, or just straight out of the bowl. My one problem was that the recipe simply says to use a “medium” pork roast & I wasn’t sure what exactly that meant – I went with a 2 pounder and it worked out great.
Anything you think I’d love or want me to test out? Let me know! I’m always game for something new and if you have a good recipe – lay it on me, friends!