Date: March 28th, 2013
Modifications: Let’s see, we used tilapia instead of halibut because it was way cheaper. I didn’t use the chipotle chilies because Erin is not a spice fan.
Time to table: 45 minutes
Servings: 3 adults
Notes: This dish was surprisingly bland. We didn’t think tilapia would taste much different than halibut, but maybe there is a reason it’s cheaper Luke was NOT a fan of the fish, in spite of its blandness. Annie tolerated it, but more enjoyed the beans and corn.
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 11, 2012
Modifications: I knew I wanted a thicker soup, so in addition to the onion, I added:
- 3 carrots
- 3 celery stalks
- 2 small potatoes
- an extra 2 TB butter
We also topped the soup with green onions, cause why not?
Time to table: 50 minutes
Servings: 4 adults
Annie: Love (??!?)
Notes: We made this soup a couple years ago, and I can say that it was much better with the added vegetables, and healthier I suppose. I cannot express how good this soup was, you should make it youtself and find out. We baked a baguette from New French Bakery and it was awesome, as usual. Amazingly, Annie loved it as well and even asked for seconds (accompanied by a second piece of bread, obviously).
No soup for you!
Date: August 25th, 2012
Chipotle cilantro lime rice: (I got the recipe from a website, but I cannot remember where, apologies)
Long grain brown rice, cooked according to directions
When the rice is done, add 1 T of butter, 1 T of lime juice, and 1/4 cup of chopped cilantro. Stir to combine.
Burrito bowl filling:
This was an ad-lib on our part, we intended this meal to simply use up some staples we had at home:
- 2 boneless, skinless chicken breasts
- 2 cans black beans
- 1 cup of frozen corn
- 4 green onions, diced
- 1 onion, diced
- 3 cloves of garlic, diced
- guacamole to taste
- cotija/cheddar cheese to taste
- salsa to taste
- various seasonings
- Saute the chicken in a skillet. Remove and dice into bite sized pieces
- Saute the garlic, onion, green onion until translucent
- Add salt, pepper, oregano, paprika, chili powder, cumin, red pepper to your liking
- Add the black beans, corn, and chicken back to the pan until warmed through
Spoon some rice into a bowl. Top with the black bean mixture. Top with salsa, guacamole, cheese, as desired. Mix it up and enjoy.
Time to table: 1 hour
Servings: 6 adult dinners
Notes: For a meal that was planned last minute, this was amazing. We had our friends Maggie & Pat come over, and Pat made some guacamole for us, which certainly enhanced the meal quite a bit. There was enough leftovers for Erin to bring for two lunches.
Date: August 19th, 2012
Modifications: I used boneless skinless thighs, and only 1 pound. I also didn’t have time to simmer for as long as she indicates, so the first simmer was about 45 minutes, and the second was probably only 20 minutes, but I added a bit less liquid so it would be thicker.
Time to table: Well, as directed, it would take about 3+ hours. For me it still took nearly 2 hours from start to finish since it always seems to take me awhile to chop a bunch of veggies.
Servings: Tons, and she mentions it freezes well. We took leftovers for lunches for a few days.
Notes: I really wanted to try something with okra, since I’d never had it before. This was definitely tasty, but for me was not at all worth the effort it took to make it. I do enjoy a nice long involved meal on a weekend, but when I take the time, I want it to be awesome – perhaps it’s because I didn’t follow all the instructions, but really I think I just don’t like this type of meal as well as one that includes some form of cheese
Date: August 11, 2012
9 ears of corn
2 cans black beans, rinsed and drained
2 red peppers, chopped
1 orange pepper, chopped
1 bunch green onions, chopped
Some chopped cilantro (Served on the side due to both of our mother’s distaste for the herb)
Dressing: Juice of 2 limes, some olive oil, some cumin, salt & pepper, whisked together
Directions: Grill ears of corn (pull husks back, remove silks, grill until charred), then cut corn kernels off the cob. Combine all ingredients and serve cold or at room temperature.
Time to table: 20 minutes, plus grilling time
Servings: ~15 people as a side dish
Annie: Like (as in, she ate some, although she did say “I don’t like this salad” but she also sometimes says “I don’t like bread” so we know THAT’S a lie)
Notes: This was inspired by my coworker Sharon’s corn salad that she brought to a work potluck. She is a great cook, so I asked her for a recommendation for a corn salad to go with pork tacos, and she recommended some modifications to that recipe that she uses for more of a Mexican flavor. For being kind of thrown together, and not from an actual recipe, I was impressed with how well it turned out! It paired excellently with the pork tacos.
Modifications: I used ground turkey,and this taco seasoning recipe.
Time to table: 45 minutes prep, plus 45 minutes of baking time
Servings: 4 adults
Annie: Like – it was a bit “picy” for her
Notes: This was really good and actually pretty easy. I thought the filling could stand to be cheesier, so I would up the cream cheese next time, and maybe add some veggies into the filling too.
Recipe: http://www.marthastewart.com/336692/tortilla-and-black-bean-pie (I also made this before WAY back in the day right after I’d started my blog)
Modifications: Used whole wheat tortillas – and the ones we got (Mission 100% whole wheat “soft taco”) were EXACTLY the perfect size for my 9” springform pan so that was awesome. I used water instead of beer – I’m sure the alcohol cooks off, but it feels weird cooking with any alcohol for a pregnant woman and a toddler… so yeah, just water. I added some additional seasoning – Penzey’s Adobo seasoning. Also added a chopped green pepper to the onion/garlic/jalapeno mix to up the veggie content.
Time to table: 30 minutes active, 20 minutes baking
Servings: 6 adults
Ben: Love (with the addition of a fried egg for him)
Notes: We are on a ROLL with the triple love meals over here! I knew this one would be a hit – we have loved it all the other times we’ve made it and this was no exception. I forgot to add sour cream and salsa to mine but it was still quite good even without that. We even had this on a weeknight and Annie devoured it – proving that it’s a keeper!
Ben’s serving topped with fried egg
After I took a photo of my dish, Annie held hers out for similar treatment
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.
Time to table: 75 minutes
Servings: 2 adult dinners, 2 adult lunches, 1 toddler
Notes: This ended up being a very chicken heavy dish. If we make it again I would for sure cut back on that. We also didn’t have a 7×11 dish (never even heard of that size) so we used an 8×8 pan instead and just made it work. The recipe says it feeds 6-8, but we seemed to get a little less out of it.