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Curried lentil and sweet potato soup

Jan 11th, 2012
by ben.
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Curried Sweet Potato Lentil Soup

Date: 1/8/2012

Recipe: http://denueva.blogspot.com/2011/11/curried-lentil-and-sweet-potato-soup.html

Modifications: I forgot to add the diced bell pepper, whoops. Nicki forgot the carrots, so between the two of us we have a full meal :) We also used the immersion blender to thicken the soup up. It’s easier for Annie to eat and Erin and I prefer blended soups. I also didn’t put nearly as much liquid as it called for (4-5 cups was what we used) – it could have used more probably, especially after eating the leftovers which thicken up considerably, but the batch would have been HUGE if we had added the full 8 cups it called for.

Time to table: 1 hour

Servings: 6 adults

Ben: Like

Erin: Like

Annie: Like

Notes: This was a very easy recipe to make and had enough leftovers to make a second dinner out of, which is always a win in my book. We say Annie “liked” this meal, but the threshold for her to like something has gone way down as she seems to be getting pickier about the food we serve her, which is not cool. “Like” in this case means that she ate a few (5 or so) bites voluntarily and dipped her bread it in before announcing she was all done and wanted fruit.

Curried Sweet Potato Lentil Soup

Corn bread skillet

Oct 4th, 2011
by ben.
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Cornbread skillet

Date: 9/27/2011

Recipe: This recipe was from our CSA newsletter and it was great because it used a ton of the veggies from our box:

2 T oil
1/2 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
2 medium potatoes, diced
1 poblano pepper, diced
1 medium bell pepper, diced
juice & zest of 1 lime
5 tomatillos, cored and chopped
1 large tomato, cored and chopped
salt and pepper to taste
1 can pinto or black beans
3 T cilantro, minced
1 c cornmeal
1/3 c all purpose flour
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 c plain yogurt
1/2 c shredded cheddar cheese

Heat oil in oven proof skillet and saute onions for a couple minutes and then add the leeks. After another minute add the garlic, cumin, coriander, potatoes, and peppers. Saute for a couple minutes and add the lime juice/zest, tomatillos, tomatoes, salt, and pepper. Continue to cook, stirring periodically, for about 8-10 minutes.

Preheat the oven to 375 and prepare the cornbread topping: sift together the dry ingredients. Whisk together egg and yogurt and mix into dry ingredients and set aside. Stir beans and cilantro into skillet and top with cornbread batter. Bake at 375 for 15 minutes. Add shredded cheese and return to oven for 3-5 more minutes, until golden and browning on the edges.

Time to table: 75 minutes

Modifications: I didn’t use any tomatoes because we didn’t have any, and we had also just used the all the leeks in the soup the night before, so we didn’t include that.

Servings: 2 adult dinners, 3 adult lunches, 1 toddler dinner

Ben: Dislike

Erin: Like

Annie: Like

Notes: This was kind of blah. Definitely should use more cheese than is called for. I think the cornbread is a little too dry and crumbly for this kind of dish, it would have been better with a fluffier dough I think. Oh well, we got some lunches out of it and it used up a lot of veggies.

Cornbread skillet

Cornbread skillet
Looks like scrambled eggs with cheese!

Creamy chicken taquitos

Jul 16th, 2011
by ben.
2 comments

Chicken taquitos and refried black beans

Date: July 12th, 2011

Taquitos recipe: http://annies-eats.net/2011/04/27/creamy-chicken-taquitos/

Refried black beans recipe:

  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 1 T chopped cilantro
  • 1 can black beans
  • 2 T butter
  • 1/4 cup water
  • 1 cup shredded cheese
Melt the butter in a frying pan. Sautee the onions until translucent, add the garlic for the last minute or two. Add the beans, water, and cilantro and let simmer until the water reduces to the consistency you want. Add the cheese to melt and serve.

Modifications: I had to use more than 1/4 cup of salsa for the taquitos mix to thin it out some.

Time to table: 40 minutes with cooking time

Servings: 14 taquitos

Ben: Love

Erin: Like (amended to Love after trying this when not in the first trimester of pregnancy and puking)

Annie: Love

Notes: This was a huge hit. Everyone loved the taquitos and Annie even would take bits of tortilla and dip it in black beans and eat it. I had leftovers for lunch today (and will again tomorrow) and they are great reheated. Easy and a crowd pleaser, can’t beat that!

Chicken taquitos and refried black beans

Grilled pork loin with chickpea salad

Jul 14th, 2011
by ben.
1 comment

Pork loin and chick pea salad

Date: July 6th, 2011

Pork recipe:

  • 2.5 pound pork loin
  • 3 cloves garlic
  • cilantro
  • olive oil

Mix the olive oil with the crushed garlic and chopped cilantro and rub over the pork loin. Grill the pork loin until done and let it rest 5-10 minutes.

Chickpea salad recipe: http://goodthymesandgoodfood.blogspot.com/2011/06/cilantro-lime-chickpea-salad.html

Time to table: 20 minutes prep for the salad, 10 minutes prep for the pork, 30 minutes cooking time for pork

Servings: 4 adults, 1 toddler

Ben: Like

Erin: Like

Annie: Like the pork, dislike the chickpea salad

Notes: I overcooked the pork on the grill, which basically ruined this for me. It still tasted good, but the meat was too dry. I was really looking forward to this too, so I was bummed out. The chickpea salad I made earlier in the day, over lunch, and it was great to have that pre-made so I could just focus on screwing up the pork.

Annie NOT eating chick pea salad

Not so much enjoying her chickpea salad :)

Mango salsa turkey burgers

Jul 13th, 2011
by ben.
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Mango Black Bean Turkey Burger with avocado cilantro sauce

Date: July 7th, 2011

Recipe: http://www.carascravings.com/2011/06/spicy-mango-black-bean-turkey-burgers.html

Modifications: Instead of actually making the mango salsa, I just sauteed the mango with some jalapenos and onions ont the stove.

Time to table: 1.5 hours, with waiting for the charcoal

Servings: 5 burgers

Ben: Like

Erin: Like

Annie: Like

Notes: This meal was kind of a pain to put together because you have to make the salsa, the yogurt spread, the black bean mix, and then shape the patties. These burgers tasted good, I just don’t think they’re worth the effort involved. They also didn’t stay together very well on the grill, a common gripe of mine regarding (mostly) veggie burgers.

Annie didn’t really get into this meal but she did enjoy a bun with the avocado yogurt on it.

Annie eating turkey burgers

Mango corn salsa

Jun 20th, 2011
by ben.
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Mango Salsa

Date: June 17, 2011

Recipe: This recipe is from my friend Scott, he made it a few weeks ago and it was awesome:

  • 1 mango
  • 1/2 onion
  • 1 cup of frozen corn
  • 1 habanero pepper with half the seeds
  • juice of 1 lime

Dice up the mango, onion, and habanero. Add the corn and lime juice. Let sit for awhile for the corn to thaw and then eat with tortilla chips.

Modifications: I skipped the habanero seeds, but I should have left them in because my version was missing the heat that Scotty’s had.

Time to table: 20 minutes

Servings: About 2-3 cups of salsa

Ben: Loved Scotty’s, mine wasn’t hot enough

Notes: This is a really easy salsa to make. The mango I got might not have been ripe yet either, I’ll be trying again though.