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Green beans
I love green beans. I would marry them if I could, and move to Utah. These are really super quick and a quite tasty Indian side dish. I made it on a whim for Michelle the other night, then made them again the following day with lunch since they were so quick and good.
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Stamppot
A really comforting dish. When Michelle sprung this on me last year, I thought “OK, I’ll try”. Both of us were smitten by the comfort-food quality of this dish. This is best for a colder day. The recipe is fairly loose in reality. It’s really onions / aromatics, veggies all mixed into mashed potatoes. This…
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Ethiopean Honey-Spice bread
This is a standard bread recipe for me. I have been mucking about with it for the last year or so. I don’t think I *have it* just yet, but this entry is a good work in progress.
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Apple Broccoli Soup
This is a long time family favorite at my parents’ house. It has been around since at least 1990, if not from the late 80’s. Ever since trying it, it has been the starter course for Thanksgiving. The pairing of apple and broccoli is a brilliant idea. This is a revised recipe as Michelle said…
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Arroz con Pollo (Rice with Chicken)
This is really, really versatile. I have added white beans to make it more hearty, more tomatoes to make it more saucy, etc. It is also a one-pot dish.
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Peach jam, part 2
Oh. My. Word. This created the peach-tastiness peach jam that we have done so far. The cinnamon one was quite, quite nice, but this one holds the record for tasty.
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Penne with Pine Nuts and Zucchini
This is based off of a recipe from my father, who adapted it from a Mario Batali recipe.
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Jacked up Banana bread
A simple banana bread recipe, with a twist. This is adapted from a Smitten Kitchen recipe. The original is a one-bowl kind of operation. Since I have a mixer and am lazy, I prefer to do it in the mixer and be a little more complex.
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Bread and Butter Pickles
This is a work-in-progress recipe. My first attempt at this was a disaster: too much salt. I think regular, granulated, table salt is twice as heavy. It tasted salty enough to make me a pirate. The following is what I did for the 3rd iteration.
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Peach Jam (Low sugar, no Sure-Jell)
Holy moley. This is amazing stuff. Too bad the yield was so small.Very tasty stuff. Peaches have a huge amount of pectin in their skins, so they should stay on. When they were cooked down, though, the skins mostly disappeared. Tonight, we had some extra pectin from an orange marmalade project from a while ago.…