Date: March 11, 2013
Modifications: None, but I did use the greek yogurt instead of cream and that worked well.
Time to table: 20 minutes prep
Servings: 4 adults
Annie & Luke: Like
Notes: We all enjoyed this okay, but it wasn’t anything special. Without the large amounts of parmesan it would have been not good at all. Since there was no basil or nuts, it really did not have any sort of actual pesto flavoring. I found it pretty bland but the kids ate it well which is a win. Both of them seem to enjoy broccoli on it’s own though, but if yours don’t this is a good way to get it in. I prefer this recipe instead, which is always a winner with both kids.
Modifications: I ended up having a ton of gouda, so did not add any additional cheddar. This probably just made it even better, and certainly helped the “smokiness”.
Time to table: 30 minutes
Servings: 4 adults
Notes: We all enjoyed this – as Sonja indicates in the recipe, by far the hardest part is peeling and chopping the squash (so it’s not that hard really – but if you do that in advance, this all comes together pretty quickly! This is very similar to this recipe - I enjoyed both, but it is nice to skip the roasting squash and baking step if you’re pressed for time!
Annie has wised up to my dinner photo routine – now instead of just continuing to eat while I take photos of her, she helpfully holds out her bowl as well, so I can take a pic of it like I took one of my own
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: 20 minutes
Modifications: Used whole wheat macaroni noodles. No other modifications.
Servings: 2 adult dinners, 2 adult lunches, 1 toddler dinner
Notes: We served this with roasted broccoli. This is quite rich, and we all liked it. I really liked the raw garlic and shallot – I thought it gave it a nice bite. I loved the gouda – I’m glad we splurged and got that instead of a cheaper cheese because I think it made a big difference in flavor. The broccoli was necessary for all of us to cut the richness a bit. As Annie mentions in her post, this reheats very well and was delicious for lunches.
Date: July 7th, 2011
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
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.
Date: June 19, 2011
Recipe: http://www.epicurious.com/recipes/food/views/New-York-Potato-Salad-1454 (very loosely based)
- about 8 small red potatoes
- 3 slices bacon
- 2 tablespoons white vinegar
- 1 1/2 tablespoons stone ground mustard
- 3/4 cup mayonnaise
- 1/2 cup greek yogurt
- 2 tablespoons sugar
- 1 1/2 teaspoons paprika
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 stems green garlic, chopped
- 2 celery stalks, diced
- Chopped garlic chives
- Salt & Pepper
1. Quarter potatoes and boil until fork tender.
2. Fry bacon, when done remove from pan and chop.
3. Add pepper, onion, and celery to bacon grease and saute until soft.
4. Mix vinegar, mustard, mayo, yogurt, sugar and paprika in a medium bowl, season with salt and pepper.
5. Put potatoes, veggies, and bacon in a bowl. Toss with dressing and top with chives. Can be eaten warm or cold.
Modifications: See above. I cut up the potatoes small for Annie. Garlic chives and green garlic were used because we have some from our CSA.
Time to table: 30 minutes
Servings: 4 side dishes
Notes: This was inspired by our recent visit to Black Forest Inn – I found a recipe that sounded vaguely similar on epicurious and just modified it to suit the way we remembered the potato salad there. This was delicious as a side dish to a grilled brat on a summer evening! Annie was not a huge fan of the potato salad but did enjoy her brat.