Date: April 2nd, 2013
Time to table: 30 minutes
Servings: 2 adults
Notes: We had this after the kids went to bed for a stay-at-home date dinner. We’re nothing if not consistent, since the last time we had pasta carbonara was almost exactly a year ago……….for another date night
We liked the addition of the brussel sprouts quite a bit, but this recipe was not as saucy as the previous recipe we used. Maybe next April we can combine the best of both worlds and have an awesome carbonara.
Date: December 18th, 2012
Modifications: I didn’t peel the potatoes, duh.
Time to table: 30 minutes prep, 4-6 hours in crock pot
Servings: Roughly 6 adults
Notes: This soup was a great weekday meal if you have a little time in the morning to prep the bacon and onion/flour mixture. The leftovers were better than the initial meal, in my opinion, as it thickened up more in the fridge.
Date: November 20, 2012
Modifications: I sort of halved the recipe because we didn’t need that much (just used half an onion, one can of tomato sauce, etc)
Time to table: 20 minutes
Servings: 2 adults, 1 toddler
Luke: Loved chewing on some broccoli
Notes: This is a super simple, quick pasta dish – we’ve had it in the past and it’s always a hit. Can’t go wrong with a bunch of cream and cheese!
Date: October 11, 2012
Modifications: We had some potatoes left over, so I added three potatoes. I think it thickened the soup up a bit more, which we like around here.
Time to table: 50 minutes
Servings: 6 adult servings
Notes: We are so glad that soup season is upon us! This soup was absolutely delicious, hard to go wrong with all that cheese and cream though. Makes for great leftovers, and we had some New French Bakery bread to go with it, YUM.
Time to table: 45 minutes prep, 75 minutes to bake
Servings: 8-10 adults
Annie: Love (the 2nd time with no distractions)
Notes: This dish fills a 13×9 pan completely and makes a massive amount of food.We had our friends over on Friday to eat this and we barely had half of the pan for four adults and two toddlers. We gave them a meals worth of leftovers and we have ourselves a meals worth of leftovers still, very good bang for the buck
I made this the night before and refrigerated it. Even after 75 minutes this still wasn’t hot in the middle, but it was certainly warm enough to eat. We THINK Annie liked this, but she was so wired from having guests over that she barely ate anything.
Time to table: 45 minutes, 6 hours cook time
Modifications: I didn’t use the jalapeno and we used half and half instead of heavy cream.
Servings: 6 adult servings
Notes: As mentioned earlier, Annie has been a picky eater lately, so her “like” is a relative measure. Erin and I both agreed that while we liked this dish, especially the flavor of the chicken and how tender it got, we probably wouldn’t make it again, just because it wasn’t THAT good. We’ve made chicken tikka masala before and we both liked that version better, though it was much more labor intensive.
If I WAS going to make this again, I would make much less sauce as it seemed almost like an Italian dish with all the red sauce.
Time to table: 45 minutes
Modifications: I had some diced up bell pepper in the fridge that we added in with the onions, and and I also added a few cloves of garlic.
Servings: 4 adult meals, 1 toddler
Notes: We made this for Annie’s 1st birthday party earlier this year and I’m SO glad that Erin reminded me of it, because it’s awesome. I was a little sad that there weren’t more leftovers, Erin and I both took it for lunch the next day and that was the end of it. Annie has not been eating well lately, so while I say “like”, take that with a grain of salt It really just means she ate something, as opposed to nothing at all. She had a few good bites and picked out a lot of the chicken and beans.
This was probably right before she spilled this all over herself by messing around with the spoon and hitting her milk. Fun!
Doesn’t look like much, but it’s fantastic.
Time to table: 1 hour
Modifications: I added a couple stalks of diced celery because we had some for other meals this week.
Servings: 5 adult dinners
Notes: This was an awesome soup that I’ll definitely make again,
I can’t wait for the leftovers tomorrow for lunch (We saved the leftovers for dinner tonight). We didn’t use bread bowls, but I can imagine that would be delicious. We had this for leftovers tonight and I made the mistake of crushing up some crackers in Annie’s bowl. She recognized the crackers and proceeded to pick the cracker pieces out and just eat those. Ugh.
Date: August 27th, 2011
Recipe: The recipe for the cream sauce came on our CSA newsletter with this week’s box:
2-3 poblano peppers (we had 5 and used them all)
1 Tbsp butter
3 cloves garlic, minced
black pepper to taste
1 cup white wine
1 cup heavy cream
salt to taste
Roast the peppers on your preferred device (grill, stovetop, oven) and let them sweat for 10 minutes after roasting. Remove the skin and seeds, and chop the peppers up, and set aside. Saute the garlic in the butter for a minute. Add black pepper and white wine and bring to a simmer and let it reduce down a bit. Add chopped peppers, heavy cream, and salt and let it simmer for 6-8 until thickened. Serve over pasta.
Modifications: We also grilled a couple chicken breasts while we were roasting the peppers and put some chicken into our sauce as well to give it a little protein.
Time to table: 40 minutes
Servings: 2 adult dinners, 1 toddler dinner, 1 lunch
Notes: I was disappointed in this recipe. The sauce had decent taste, but it didn’t thicken up at all so it didn’t really stick to the pasta well. I’m going to have it for lunch tomorrow, we’ll see if cooling down thickens the sauce any. Not a bad way to use up five poblano peppers, but I think I would add some thickening agent next time. Annie didn’t seem interested at all in this, but with her you never know if it’s the food or her particular mood that night
Date: July 14th, 2011
Modifications: I reversed the amounts of meat: 1 lb ground pork and 0.5 lb ground beef, just cause I like pork better. I also threw in some basil that we had and needed to use up. The directions say to simmer for 1.5 hours, but I liked the consistency after 45-50 minutes, so we went with that.
Time to table: 2 hours, over half the time is just simmering.
Servings: Probably had enough for 6 adults
Notes: This sauce was absolutely delicious. The butter and cream at the end just make it that much richer. At no point in the directions does it say to drain the fat from the bacon, beef, or pork, so this is an extremely savory dish. Annie seemed to like the food very much, but also seemed interested in playing so she didn’t take it down like other dishes she loves. We froze the leftovers because we already have plenty of other leftovers that need to get eaten and I didn’t want this to be wasted.
Annie digging in
Early stages with the bacon (and bacon grease!) and veggies for our base