Time to table: 60 minutes, with a couple hours for the meat to braise
Servings: 6 adults
Notes: We decided to have this after the kids went to bed on Saturday night, after giving them leftovers. Really great decision cause this was damn good and now we get the leftovers to ourselves! This wasn’t difficult to make at all, just a lot of pans and timing everything right.
Modifications: I followed the recipe pretty exactly this time.
Time to table: 60 minutes (with all the chopping)
Servings: 6 adults
Annie: Dislike (but had a few bites)
Notes: I’ve made this a few times before, the first time was before kids. It was definitely a mistake to attempt this on a weeknight! I got it done, but it took FOREVER. There are a ton of steps in this recipe, not the least of which is “peeled and toasted hazelnuts” which SOUNDS like no big deal, but it is not easy to peel hazelnuts. I used this method. This is a really delicious recipe, and I previously would say I loved it, but my love was tempered with trying to rush through it. Only attempt on a night when you want to enjoy the process of cooking, not when you just need to get a meal on the table! The kids did not HATE this, but they certainly didn’t like it either, we basically had to bribe them to have a few bites and that was it. Definitely better for a meal after they go to bed, but halve the recipe because it makes a ton! We’ve always served this with some kind of pork, and the pairing works well.
Date: December 30th, 2013 (last meal cooked in 2013!)
Modifications: I didn’t modify TOO much, but used regular sour cream and 2% milk, thus negating the “skinny” in the original recipe title. I also made it way earlier in the day so instead of just a quick broil, we baked it for about 30 minutes.
Time to table: 60 minutes prep (but some of that time was just the wild rice being made), 30 minutes baking
Servings: 13×9 pan, so quite a bit
Notes: Next time I’ll definitely steam the broccoli separately, steaming it in with the rice definitely didn’t get done, so then I added more water and then the rice got slightly overdone. I’d also chop the broccoli up a lot more, which is just a personal preference. That would be the only thing I’d do differently – this was a great comfort food meal, the kids ate it really well. It wasn’t something they devoured or asked for seconds of, but it was a solid family meal. (Also, can you tell we found a new favorite food blog?? Good to have some more variety!!)
Date: December 21st, 2013
Modifications: I used a few more vegetables and a little less salt than the original recipe called for. Also left out the mushrooms, cause yeah.
Time to table: 30 minutes prep, 2 hours simmer time
Servings: Two family dinners
Notes: This was delicious with mashed potatoes, for some reason Luke didn’t like it either night we had it. Too bad for him, cause Mom and Dad liked it, so we’re definitely having it again!
Date: November 12th, 2013
Modifications: No changes
Time to table: 15 minutes prep time, 8 hours cook time
Servings: Probably enough for 6-8 sandwiches
Notes: This was incredibly easy to make and great for a weeknight meal. We probably should have planned a vegetable to go with it, that’ll have to wait until next time. Luke enjoys stuffing his face with a fistful of meat.
Date: November 11th, 2013
Modifications: No changes
Time to table: 40 minutes or so (including simmering time)
Servings: 6 adults
Luke: Love (but couldn’t eat this so easily, a little too runny)
Notes: I pureed this one but left some chunks and it was a great consistency. This was an excellent soup, I was impressed at how much it tasted like restaurant quality!
Date: November 7th, 2013
Modifications: We used ziti instead of penne, so effectively no changes.
Time to table: 60 minutes
Servings: About six adult dinners, we had Liz and Jono over for this meal and there was a solid tupperware of leftovers.
Notes: This was an adults-only meal when Liz and Jono came over. My brother Steve was over the next night babysitting and he was not a fan. Didn’t know what the sun dried tomatoes were. We thought this was delicious, the garlic sauce was excellent. It’s a little more involved to make than our typical meals, but we didn’t really start making it until the kids went to bed, so it was fun to cook a bit a fancier meal.
Date: November 10, 2013
Recipe: Bread bowls: http://www.annies-eats.com/2007/10/07/chili-in-bread-bowls/
Chili: http://weelicious.com/2011/02/01/four-bean-chili/ (previously made here)
Modifications: No modifications for the bread bowls, and for the chili we used the same modifications we typically do for that – subbed ground turkey and added a green pepper.
Time to table: Bread bowls took about 4 hours total to rise, only about 10 minutes prep. Chili takes about 15 minutes prep and simmers for a few hours – you can also make in the crockpot.
Servings: 4 bread bowls, chili would easily serve 6+ adults
(bonus guests Jake and Justin also seemed to love it)
Notes: I have wanted to try bread bowls forever, and decided that would be a great way to break in baking at our new house! (hence the several month hiatus in posting – but really we’ve just been using this site as it was intended and referring back to it to make the meals we love) We make this chili very frequently, and it was perfect for the bread bowls. My bowls weren’t very voluminous, so I filled it twice to get my normal portion, but it worked. They were far easier than I expected and were a really fun way to eat the chili we have so often. The kids both love the stuff, so it is one of those meals that is tempting to make weekly!
Date: July 16, 2013
Modifications: Used frozen corn and peas, and did put them in boiling water just for a bit. Also used the big bag of frozen cheese tortellini from Whole Foods.
Time to table: 30 minutes. The most prep is slicing the tomatoes.
Servings: 5 adults
Luke: Dislike (as in, gagged)
Notes: We knew that neither child would be particularly enthused by this. I don’t really get it, but neither of them seem to like any tortellini dish we’ve made. They are weird, because they like cheese, and pasta. Luke tried it but literally gagged. Whatever. To make for a more pleasant mealtime, I just gave them each a half piece of peanut butter toast with their meal so as to not listen to their whining. They were still offered the pasta but Annie had to be cajoled to try a few bites (which she ate fine, hence the “like”). They are weird because I thought this was really good, and Ben liked it a lot too. Leftovers weren’t as good because the sauce got a little iffy but still tasty for 2 additional days.
Date: July 11, 2013
Modifications: None, but we did fry the corn tortillas for the tostadas.
Time to table: Most prep was the night before, maybe 15 minutes that day.
Servings: 4 adults
Notes: This was a bust. The shrimp mixture was fine (although nothing special or particularly flavorful) but the tortillas fried just did not work well and were super tough so it was really hard to eat. While I like the DALS blog overall, none of the meals we’ve made from there have been winners. Should clearly just stick with my faves! We made the kids quesadillas with the mixture instead and neither ate it very well although I thought their meal was much better than ours. Pass on this one!