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BITTERQUILL Posts: 1,639
3/2/12 2:39 P
I'm not going to be home next week, so I won't be cooking my usual number of recipes. I might offer to make dinner at my in-laws' house once or twice, but I think I'd rather stick with tested recipes than try something new.
Tonight, I'm trying something of my husband's devising. He's having it on ribs, I'm having it on chicken. :) The nutrition facts are actually a little lower than listed, because some of it grills off. We're having it with big green salads.
Vinegar BBQ Sauce
76g brown sugar
75g red wine vinegar
16g lemon juice
16g granulated garlic
8g chili powder
4g black pepper
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 102.4 mg
Total Carbs: 7.8 g
Dietary Fiber: 0.3 g
Protein: 0.0 g
Edited by: BITTERQUILL at: 3/2/2012 (21:06)
KATYDID! Posts: 1,824
2/27/12 10:12 P
YUMMY Kitchen I'd say!
BITTERQUILL Posts: 1,639
2/21/12 2:48 A
Alterations: I added 1/4 tsp granulated garlic and doubled the onion.
Notes: Good and very easy. Looks very pretty when it's fresh and all the ingredients are bright. My husband says this is his favorite lunch dish so far.
Flax & Protein Smoothie (Strawberry, Blueberry, Banana)
Alterations: I added a small handful of blueberries. I also used plain Greek yogurt instead of regular yogurt, and used 1 tbsp of pre-ground flax seeds instead of 1-1/2 tbsp of whole. I used soy protein powder to give a little variety, since I'm already using dairy as a base, and added a little extra honey since the soy protein was lower calorie than listed, and I was trying to create a good meal replacement.
Notes: I chopped up the fruit and put it in single-serving bags in the freezer, along with the flax, so all I had to add before blending was add the soy, dairy and honey. Very good!
Key West Grilled Chicken
Alterations: Reduced soy sauce by 50% and increased honey and lime by 50%. I cut the chicken breasts halves in half to make breast quarters, and marinated it overnight.
Notes: Served sliced over a large plate of mixed greens with half a tomato, 1/8 of a red onion, a quarter of an avocado, half an ounce of crumbled cotija and lime cilantro vinaigrette. Pretty good by itself, but freaking awesome in this salad!
Lime Cilantro Vinaigrette
Alterations: Added extra garlic.
Notes: Served on the salad/chicken described above. By itself the recipe is probably only 4 stars, but served this way, it's a definite 5!
Asian Beef Lettuce Wraps
Alterations: I omitted the cooking oil (who needs oil to cook ground beef?), halved the sesame oil and doubled the soy sauce. I also used fresh ginger instead of pickled, and added some sliced bamboo shoots. I couldn't find any butter lettuce so I used romaine.
Notes: The recipe states four servings but they were quite large even though I broke it into *six* servings. Served with bok choy stirfry.
Pineapple Bok Choy Stirfry
Alterations: I greatly increased the vegetables, especially the bok choy. I used a whole onion and several cloves of garlic in place of the shallots and 1 tsp olive oil in place of peanut. I also added some sesame seeds, a little honey and can of crushed, well-drained pineapple. I increased the soy sauce and cut the broth by 3/4; next time I will probably leave the broth out entirely.
Notes: Pretty good. Served with Asian beef lettuce wraps.
Whole Wheat Blueberry Bran Muffins
Alterations: I followed a rating and increased both the baking soda and baking powder by 1/4 tsp, but remembered afterward that it was probably a bad idea (still not used to having to use high altitude directions). I also had to use a little bit of Brown Sugar Twin because I ran out of brown sugar.
Notes: Not bad. I probably won't make these again the same way, but I might try them using oat bran in place of wheat, maybe adding some cinnamon or other spices for variety. The texture is a little weird this time, but the flavor is alright and they are super low in calories. They went bad a lot faster than most of the muffins I've made, though; the last few didn't make it through the week and had to be thrown away.
Week 9 Recipe Count: 7
2012 Cumulative Recipe Count: 48
Edited by: BITTERQUILL at: 3/2/2012 (13:08)
BITTERQUILL Posts: 1,639
2/18/12 4:40 P
My main dishes are rather indulgent so I'll be doing lots of veg sides to keep portions small.
Alterations: I halved the lemon because my husband is very sensitive to lemon flavor.
Notes: Would add feta and cilantro next time.
Spanish Lentil Chorizo Soup
Alterations: I cut out the olive oil and added half a package of sliced Basque chorizo, sauteing the aromatics with it. I added cayenne, smoked paprika, fresh parsley and an extra bay leaf, and increased the veggies (doubled the tomatoes, celery and garlic, quadrupled the spinach); I also used 2 cans each of veg and chicken stock, omitting the water as a result. I used the red wine vinegar as a garnish before serving.
Notes: This turned out delicious! A little high in fat from the chorizo, but tasty and high in protein. Served with Mediterranean Kale.
Alterations: I made it once as described, and once with the salt omitted and red pepper flakes added.
Notes: I'm not at all impressed with this recipe, personally, and I won't be making it again. Served with Spanish lentil chorizo soup.
Golumpki (Polish Stuffed Cabbage Rolls) with Tomato Mushroom Sauce
Alterations: I used half ground beef and half ground pork and replaced the white rice with brown. I reduced the salt and pepper to 1 tsp each, doubled the onion, and added 1 tsp garlic powder to the meat. I increased the sauce by using 1 16oz can diced tomatoes, 1 16oz can tomato sauce and also quadrupled the Worcestshire sauce but only doubled the lemon and tripled the brown sugar. I mixed about half of the sauce into the meat mixture and topped the dish with sliced mushrooms before adding the rest of the sauce. I also cooked them in the oven instead of the crockpot (covered with foil, 1-1/2 hours at 350).
Notes: Served with zucchini in dill sauce. Quite nice. I'd call it a 4, hubs says it's a 5. Either way, pretty tasty and actually a lot kinder on the calories than I expected. I had a little trouble wrapping them up neatly, but I think that's mostly a practice thing.
Zucchini in Dill Sauce
Alterations: I used an extra 1/3 zucchini and doubled the onion; I also added dried parsley, the same amount as the fresh dill. I used fat-free sour cream to cut calories a bit.
Notes: Served as a side with golumpki. This was really delicious and very low in calories, especially considering how rich it tasted. This would be a really good sauce for fish.
Whole Wheat Double Chocolate Muffins with Pumpkin, Flax & Wheat Germ
Alterations: I increased the amount of pumpkin to one cup and the amount of chips to 3/4 cup.
Notes: Very nice! Definite wheaty, grainy flavor with a pleasantly soft, slightly chewy texture and tons of chocolate taste. Very indulgent the calories, and lots of vitamins and minerals. These are tied for first place with last week's muffins.
Week 8 Recipe Count: 6
Edited by: BITTERQUILL at: 2/28/2012 (03:10)
BITTERQUILL Posts: 1,639
2/11/12 4:45 P
Pretty successful recipes this week! Lots of things I will repeat.
Thai Peanut Soup with Chicken & Vegetables
Alterations: The original recipe is a tad bland, but I made it more interesting. I cooked 2 pounds of chicken (4 breasts) in the crockpot with 1 can diced tomatoes, 1/2 tsp salt, 1/16 tsp pepper, 1/2 tsp each granulated garlic, turmeric, and cumin, and 1/2 tbsp each chili powder and dried parsley, and shredded the chicken before adding it to the broth. I doubled all the vegetables, and briefly sauteed the onions, garlic and celery in 1/2 tbsp olive oil before adding the broth, chicken and remaining veg; I simmered for 5 minutes, added the remaining ingredients and simmered with the lid on for another 15 minutes.
Notes: Served with Thai cucumber and peanut salad.
Thai Cucumber & Peanut Salad
Alterations: I made a 6-serving batch, increasing the cucumbers to 5. I also used Splenda in place of sugar.
Notes: This was crazy good. The seeding/salting/draining/drying process is slightly more time consuming than in most salads I do, but all the other ingredients come together really easily so the overall production time is very reasonable. Served with Thai peanut soup.
Barbecue Pork-Stuffed Jalapeno Corn Muffins
etail.aspx and allrecipes.com/recipe/barbecued-beef/detai
Alterations: In the barbecue, I halved the meat (using pork instead of beef) but made the full amount of sauce (using equal parts Famous Dave's sauce and ketchup instead of just ketchup, and quadrupling the garlic). In the muffins, I added three finely diced jalapenos and replaced the sugar with 3/4 Splenda and 1/4 honey (since otherwise they would be too carb-rich for my husband's diabetes). I made the muffins in a larger tin than standard, making a total of 10, and tucked the shredded pork into the center of the batter before baking.
Notes: The sauce was pretty nice, but needs...something. The muffins rise well so don't waste too much batter on the bottom layer or you might run out before you can top all the muffins.
Roasted Garlic Zucchini & Tomatoes
Alterations: I reduced the oil and cooked it with a cup of brown rice.
Notes: Next time I will use less rice or mix it in after roasting.
Supreme Pepperoni Pizza on Whole Wheat Crust
Alterations: I used 1 tbsp honey in place of the sugar, and made 2 thinner crusts rather than one large one. I also brushed each crust with 1 tsp olive oil and Italian seasonings. I baked them 4-6 minutes on tinfoil (no pan), then immediately topped them and baked 14-16 minutes more.
Notes: This was a very nice crust and not at all difficult to make, but it does take a decent amount of attention due to kneading/rising/punching/rising/flattening etc. It would probably bake nicely on a pizza stone or in a pizza pan. Each 4-serving pizza received 1/2 cup store-bought sauce, 3oz mozzarella, 2 servings turkey pepperoni (34 slices total), 1/2 green bell pepper, 1/4 large white onion, 2 sliced mushroom caps and 1/3 cup sliced olives. It reheated well, even in the microwave; I actually thought it was better the next day, and (unlike many people) I never feel that way about pizza.
Whole Wheat Carrot Zucchini Muffins with Yogurt, Applesauce, Raisins & Pecans
Alterations: I made a half-batch (12 muffins is more than enough for a week for us), with 2 eggs instead of the scaled 1-1/2 eggs. I also replaced the oat flour with whole wheat because I didn't have any on hand. I slightly increased the yogurt, pecans and raisins, and added 1/8 tsp each cloves and ginger.
Notes: Even the batter was delicious! They baked beautifully and were very moist. My husband prefers last week's bran muffins (although he conceded that they were too sweet), but I think these are the best recipe so far.
Week 7 Recipe Count: 7
Edited by: BITTERQUILL at: 2/17/2012 (10:52)
BITTERQUILL Posts: 1,639
2/5/12 2:45 P
Going a little lazy this week. I also made a repeat of the cabbage recipe from Week 1 for lunches.
California Italian Wedding Soup
Alterations: The original recipe is a very nice base, but I found it just slightly bland. I made a double-batch so that needs to be considered for the changes. I used spinach for the escarole, and used a whole 9oz package instead of just 4 cups; I added it whole rather than slicing it. I added 1/2 tsp of granulated garlic to the meatball mixture. I also made some additions to the broth: I first lightly sauteed 1/2 a white onion, thinly sliced, and 4 cloves of minced garlic in 1/4 cup white wine and 1/2 tbsp olive oil, and added 1/2 tsp dried parsley, 1/2 tsp dried basil, 1/4 tsp black pepper and 2 bay leaves to the broth itself.
Notes: I topped this with just a little fresh grated parmesan. The smell of the herbs and the lemon is just beautiful, and the taste was not disappointing. I will definitely make this again.
Honey Garlic Vinaigrette
Alterations: I used olive oil in place of vegetable, and decreased the total oil; I ended up using 1 cup of olive oil and a quarter cup each of honey and apple cider vinegar. I also slightly increased the amount of garlic and added a small pinch of salt and fresh pepper. If I make it again, I'll continue using less oil but increase the garlic and vinegar further to a half cup vinegar and 5-6 cloves of garlic.
Notes: Sweet and tasty after a day or two in the fridge, but very bland before that.
Garlic Lover's Chicken
Alterations: I reduced the butter to three tablespoons and quadrupled the garlic in the sauce, and added 1/2 tsp of granulated garlic to the breading. I also used the paprika in the breading instead of on top.
Notes: Not great. The chicken itself was nice and juicy, but the breading was a little mushy and didn't have as much flavor as I expected. I actually had to top it with some marinara when we had leftovers, and that was considerably better. It was also a lot higher in calories than the original recipe indicates, even though I used less butter; perhaps they didn't count as much of the discarded breading mixture, or they used smaller chicken breasts.
Lemon Pine Nut Quinoa
Alterations: I used veg stock instead of water and didn't add any additional salt. I also used white onion because the red onion I had on hand was in bad condition, and used the leaves of 5 large Italian parsley sprigs (approximately a quarter cup, minced) since I didn't know how much they meant by a "bunch."
Notes: My husband didn't love this on the first night but I thought it was alright. The pine nuts added a delicious nuttiness with a nice textural element. We both agreed that it was much, much better the next day, served cold.
Whole Wheat Cherry Muffins with Bran & Flax
Alterations: I used dried cherries instead of cranberries, which increased the sweetness, and omitted the whole flax seeds (but kept the flax meal). I also added 1/8 teaspoon each ground cloves and nutmeg, and made 12 full-sized muffins rather than 18 small ones.
Notes: I think they could use a lot more moisture and a lot less sweetness; I might reduce the cherries to one cup next time and chop them smaller, and add some applesauce or pumpkin for moisture. I might also try them with the recommended cranberries. My husband loved these and says they are his favorite muffins so far, but I wasn't blown away.
Week 6 Recipe Count: 5
Edited by: BITTERQUILL at: 2/18/2012 (15:07)
WOW, what a great listing of recipies.
BITTERQUILL Posts: 1,639
1/30/12 9:41 A
Recipe: Greek Brown Rice Olive Salad
Alterations: I used brown rice because I couldn't find whole wheat orzo. I halved the feta because I only had half a cup on hand, doubled the tomato, and used a whole jar of green olives (drained, sliced, and pimentos removed). I also added a generous pinch of dried mint.
Notes: I'm not a huge fan of most green olives, so this wasn't my favorite. My husband really enjoyed it, though.
Recipe: Spicy Lime Baked Sweet Potatoes
Alterations: I cut the salt in half and added 1/8 tsp granulated garlic and 1/16 tsp black pepper. It was enough seasoning for 4 potatoes, and those 4 potatoes were enough for 8 servings. I also cut the potatoes into slices like super-thick potato chips (rather than wedges), and didn't bother to pre-boil. The amount of oil could probably be reduced further, but I found 1 tbsp per potato worked nicely, lightly brushed on both sides of the slices.
Notes: These were very well-received, one of my husband's favorite recipes so far this year.
Recipe: Lemon Chicken Piccata
Alterations: I used whole-wheat flour in place of all-purpose white and olive oil in place of vegetable, but otherwise followed the recipe as listed. The overall quantity of flour required was far less than described. It was rather acidic at first bite; I became more accustomed to it as I ate it, but it was still rather bitter. Otherwise, it was very good. Next time I may use a sweeter lemon like a Meyer, include less juice, or zest the lemon and include the fruit and zest but not the pith.
Notes: Served with shredded brussels sprouts with pine nuts and whole wheat pasta.
Recipe: Shredded Brussels Sprouts with Pine Nuts and Whole Wheat Pasta
Alterations: I used the bacon grease instead of the butter. The pine nuts toasted very quickly in the hot oil, and I mixed the veggies in off of the burner. I also added a package of whole wheat rotini.
Notes: Served with lemon chicken piccata. This was really good (funny what bacon does for things), but pretty high in calories. It was also pretty time consuming because it takes a while to core, shred and separate two pounds of brussels sprouts. I might try something similar with cabbage next time.
Recipe: Spicy Peach-Glazed Pork Chops
Alterations: I used sugar-free preserves to save on carbs, which dramatically reduced the overall calories. I made 8 small chops (with seasoning for 8) but only sauce for 5; I don't think it needs as much sticky sweetness, so I wanted to take it back a little. I added 1/4 tsp each granulated garlic, chili powder and cumin to the spice mixture, and reduced the ginger down to 1 tsp. I used 1 tsp of garlic chili sauce instead of 1/2 tsp chili paste.
Notes: These turned out great! Definitely will repeat. Served with sliced sweet potatoes and green salad.
Recipe: Whole Wheat & Oat Apple Cinnamon Muffins
Alterations: Used only whole wheat (bread) flour; added 1/4 tsp nutmeg and 1/8 tsp cloves.
Notes: These were really odd, probably due to changing the type of flour. The batter was more like a dough and the topping couldn't really be spread, so it turned out more like small loaves of apple cinnamon bread with chewy oat cookies on top. Not bad tasting (especially for the calories) but definitely not very muffin-like and a sure reminder that I'm very new at baking. I think I need to try these again with the prescribed amount of regular white flour.
Week 5 Recipe Count: 6
Edited by: BITTERQUILL at: 2/2/2012 (23:34)
BITTERQUILL Posts: 1,639
1/25/12 2:01 P
I'm on my own for most of this week, so I won't be making as many dinner recipes as usual (too many leftovers). I have done a little baking too, though.
Recipe: Zucchini Brown Rice Casserole
Alterations: I used brown rice instead of white and halved the oil. I also added two scrambled eggs to increase protein, and tripled the amount of garlic.
Notes: My husband liked this a lot and took some to work for lunch. The guys in his office asked to taste it and ended up eating it all. I think I'd reduce the cheese a little if I were making it for just myself.
Recipe: Balsamic Chicken & Tomatoes
Alterations: I cut the oil in half, replaced the garlic salt with about 4 cloves of fresh minced garlic and added a teaspoon of dried parsley. I didn't have enough balsamic vinegar, so I used half balsamic vinegar and half merlot. I also used stewed tomatoes because I didn't have any diced or fresh, and added an extra can to increase the flavor (due to the reduced vinegar). It had more liquid from the extra tomatoes, so I pulled the chicken when it was done but let the sauce thicken for another couple of minutes.
Notes: So, so good! I served it with a big pile of steamed broccoli.
Recipe: Chickpea, Tomato & Onion Salad
Alterations: I used 2-15oz cans of chickpeas (well rinsed), doubled the tomato, onion and lemon, and cut the oil in half.
Notes: My husband didn't care for the chickpeas (I could try it again with black beans), but I thought this was pretty tasty. I would rate it a 4, but I'll go with a solid 3 since I won't be making it for the family, just for myself.
Recipe: Whole Wheat Pumpkin Almond Muffins
Alterations: I used a full cup of pumpkin instead of 3/4 cup, to add moisture. I left out the raisins because I didn't have any, and replaced the walnuts with almonds (due to a family walnut allergy).
Notes: I accidentally used whole wheat *bread* flour and the texture was still very nice. I'm hoping they will freeze well because 12 muffins is far too many to keep in our house.
Week 4 Recipe Count: 4
Edited by: BITTERQUILL at: 1/30/2012 (09:29)
BITTERQUILL Posts: 1,639
1/14/12 12:23 P
Two weeks of new recipes down! Time to plan next week's new dinner recipes. I'm going with a casserole and a crockpot dish for ease (and I found a few good-looking comfort food recipes), along with a new salad dressing, and an experimental dual-recipe combo for my husband's lunches.
Recipe: Serbian Musaka w Vegetables
Alterations: I went without the oil (there was enough from the meat) and added tomato, zucchini and mushrooms to increase the overall volume and number of portions, thus reducing calories. As such, I added slightly more of each seasoning, and ended up cooking it in two pans (9x13 and 9x9), but I don't know if that was necessary.
Notes: Nice use of ground beef with a slightly different flavor profile than I usually use. The flavor was rather bland when tasted out of the pan, but once it was baked, it really came alive. Served with smoked paprika vinaigrette side salad.
Recipe: Smoked Paprika Vinaigrette
Alterations: Omitted optional pinch of sugar.
Notes: Not bad, but not as excellent as reviews would have you believe; took on a little more flavor overnight. Served over side salad with musaka.
Recipe: Chicken & Dumplings w Vegetables
Alterations: I added lots of veggies (carrots, celery, possibly green beans) for the same reason mentioned above, and reduced the amount of biscuits to one can (although it was a somewhat larger can). I added 1 cup chicken stock, 1 cup veg stock, 1 tbsp dried parsley, 1-1/2 tsp granulated garlic, 1 tsp dried basil, 1 tsp fresh thyme, and 1/2 tsp regular paprika. I cut sodium and fat by choosing a healthier soup as a base and eliminating the butter.
Notes: This wasn't bad. It was pretty good tasting (once I customized the recipe a ton) but it wasn't all that economical with the calories. Next time I want to splurge on something with a few more calories, I will probably repeat it.
Recipe: Roasted Broccoli Garlic Herb Quinoa
ail.aspx and allrecipes.com/recipe/roasted-garlic-cauli
Alterations: Two recipes combined! Reduced oil by one third (since quinoa dish also has butter), and used a pound of broccoli florets instead of cauliflower. I also cooked the onion at the same time as the quinoa, and mixed both dishes together in a large bowl.
Notes: This was really, really good. I'm actually a little disappointed that I made it to send with my husband to work, because I wanted to eat it myself. :P
Week 3 Recipe Count: 5
Edited by: BITTERQUILL at: 1/30/2012 (21:42)
JIBBIE49 Posts: 66,348
1/7/12 9:50 A
Happy 2012 New Year. I hate to cook.
BITTERQUILL Posts: 1,639
1/7/12 9:14 A
I really enjoy cooking (although I'm pretty new to it), and one of my New Year's resolutions for 2012 is to try new recipes to add to my arsenal of healthy options. To help keep me motivated, I'm starting a recipe journal! I'll talk a little bit about the recipes I'm using, how I've customized them, and my family's reactions. I try to only make recipes that can be incorporated into my husband's diet as well (he is a type II diabetic).
Recipe: Moroccan Chicken & Yams
Alterations: I used yams instead of sweet potatoes and forgot to add fresh garlic, so I stirred in a fair amount of granulated garlic near the end of cooking. I also added a single dried red Japanese pepper, broken (but it could have handled more), and slightly increased the quantity of the veggies.
Notes: This cooked on the long end of the specified time, and looked pretty dry throughout most of the cooking but eventually produced plenty of liquid and tender veggies. I topped the final product with chopped fresh cilantro and served it with quinoa and cabbage coleslaw (recipe below). Everyone liked this a lot and I think it would also make a nice base for lamb.
Recipe: Spicy Beef & Broccoli
Alterations: I halved the tomato soup and oil, subbed 1 tbsp of chili garlic sauce for the crushed red pepper, subbed 3 cloves minced fresh garlic for the garlic powder, and added 1/2 each of a white onion, a red bell pepper and a pack of sliced mushrooms.
Notes: I served this with brown rice and more cabbage coleslaw. I thought it was all really good, but you have to be careful that the meat doesn't sit too long in the liquid or it can get too tough; my husband recommended that I cook the meat separately and add it toward the end of cooking, but I'm a little concerned that it wouldn't get as much flavor from the veggies and sauce. The sauce wasn't noticeably tomatoey with half the soup removed; it might still be good with the full can, but it was delicious with just half of it, and it cuts the sodium a lot.
Recipe: Tangy Purple Cabbage Coleslaw
Alterations: I used purple cabbage and reduced the amount of both sweetener (I used Splenda instead of sugar) and dressing by 1/4, then added an additional 2 tbsp of vinegar on top.
Notes: Instead of the additional spoonfuls of vinegar, I might try it with all the dressing ingredients *except* the vinegar reduced, next time. It might also end up too acidic, though. I liked it mixed into my rice and quinoa (and the stirfry, too). This one was very well received and went nicely with everything I cooked. It also makes a *lot* (good for dinners and lunches for most of a week) and I think it would taste even better if I let it sit longer. It would be great for a party or picnic but it would be best to make it a week or so ahead.
Recipe: Grilled Honey Mustard Chicken
Alterations: I halved the paprika and used a half-and-half mixture of dijon and spicy brown mustards, and added a splash of lemon juice to cut the bitterness. I made an extra 50% of the sauce, using half of the total mixture to marinate the chicken for 24 hours (discarding the sauce afterward), and brushing the other half on while grilling (instead of baking in the oven). I grilled until the the sauce was nicely caramelized and the chicken had a little char.
Notes: This was fantastic! Well-received by the whole family. The flavor was neither too mustardy (which I hate) nor too sweet. My husband commented on a light "tea" flavor, which may have been from the basil. I will definitely make this again. Served with Quinoa & Black Beans, and Okra & Tomatoes (recipes below).
Recipe: Quinoa & Black Beans
Alterations: I doubled the cayenne, used 1 cup instead of 3/4 cup quinoa (increasing the veggie broth to 2 cups, accordingly), used a full package of corn instead of just 1 cup, and added a chopped zucchini.
Notes: This was a nice side dish. Tasty but didn't distract from the main dish. My husband liked it a lot. It made a large amount, enough for several dinners with plenty of leftovers to take to work for lunches.
Recipe: Okra & Tomatoes
Alterations: I added minced garlic and a little cayenne, and had to add more salt than I expected.
Notes: Not bad, but a little bland as given so it needed additional spices. That perked it up considerably. It will probably make it into our rotation, but maybe not often.
Recipe: Hoisin-Ginger Beef Skewers
Alterations: I doubled the chili sauce and garlic in the marinade, and let the meat marinate for 24 hours; I used 1.5lb meat instead of 2lb because it's what I had, but I think 2 pounds would have fit fine in the bag. I added mushroom, bell pepper and onion to the skewers (3 chunks each veg per skewer, same amount as the meat).
Notes: This was *delicious.* Lots of strong Asian flavors without being salty from soy sauce. I definitely don't think 2lbs would make 20 reasonably sized skewers without the addition of veg (as the original recipe indicates), because I only got 10 when using 1.5lb meat, a whole bell pepper, 15 mushrooms and half an onion. I served this with brown rice and a green salad with Korean Sesame Soy Dressing (recipe below). I will definitely make this again, possibly with chicken or pork. Don't forget to soak wooden or bamboo skewers so they don't catch fire.
Recipe: Korean Sesame Soy Dressing
Alterations: I used Splenda instead of sugar, and made a different salad. I used green lettuce instead of red, kept the white onion, and added carrot, cucumber, radish and tomato.
Notes: Suuuuuuper easy and really tasty. Really perked up the veggies. It's not heavy at all, but it's good to be somewhat sparing because it's salty and a little spicy. The pepper added a lot of heat after sitting in the fridge overnight; I liked it but it was a bit too hot for my husband, so I might reduce it a bit next time.
Week 1 Recipe Count: 3
Week 2 Recipe Count: 5
Edited by: BITTERQUILL at: 8/20/2012 (22:32)
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