The first dishes of 2016

Below are the first dishes of 2016! We seem to be moving right along in Forte’s new book . . .


This “greeny bowl” was our 5th dish from Sara Forte’s Sprouted Kitchen: Bowl and Spoon. The roasted brussels sprouts, diced pear, and avocado made this dish one of our favorites thus far from Forte’s book.


A great number of many good things were brought together in this “golden quinoa and butternut breakfast bowl” from Forte: quinoa, butternut squash, poached eggs, and greens. The parsley oil was particularly lovely here.


We thought the layered look of this dish, Forte’s “lentil and mushroom stuffed peppers over goat cheese butternut mash,” made for a great presentation.


There were so many things to like about this dish: the “tahini citrus miso dressing” for the kale slaw, the tamari-roasted mushrooms, the toasted sunflower seeds. With the dressing, this “tahini kale slaw and roasted tamari portabella bowl” marks our 9th completed dish from Forte’s book.


Not to forget about Sarah Britton, here is our 53rd recipe from My New Roots: arugula with butter-poached radishes:


And one more also from Sanjeev Kapoor’s How to Cook Indian — Kapoor calls this dish “aviyal,” and it’s basically a stew of mixed vegetables in a coconut and yogurt gravy.



Thanksgiving 2012

This post is arriving a little late, but not too late, I hope. I thought I still might share a few moments of the little Thanksgiving Day I had last week.

I made my 28th bread from Peter Reinhart’s The Bread Baker’s Apprentice (percentage complete: 50.91%): a cranberry walnut celebration bread. I think it turned out rather well. I am looking forward to baking more braided breads throughout the holidays — mostly because braiding is so much easier than I first had assumed …

I also cooked my first Thanksgiving Day turkey. Granted, I didn’t make a whole “bird.” But, baby steps, baby steps. This recipe is taken from Krieger’s The Food You Crave (52nd completed dish; percentage complete, 24.88%): turkey roulade with apple-cider gravy.






Below are sweet potatoes, two ways: mashed sweet potatoes with orange essence and honey-roasted sweet potatoes. Both dishes are Krieger’s (53rd and 54th completed dishes; percentage complete, 25.84%). The honey-roasted sweet potatoes already have become a staple in this kitchen.






And that, well, is that. Until next time, all.

beet salad with watercress drizzle

I enjoy eating beets any time of the year, but roasting beets around Thanksgiving seems especially appropriate. These little gems are dressed up with toasted almonds and a light watercress drizzle, made with buttermilk, goat cheese, white wine vinegar, and watercress. This was my first time eating watercress, and I have fallen in love with its spicy sturdiness. If I had had a real food processor, the drizzle would have been a bit smoother — but I thought it was still lovely.






This represents my 51st completed dish from Krieger’s The Food You Crave. Percentage complete: 24.40%

arugula, caramelized onion, and goat cheese “pizza”

Ellie Krieger’s The Food You Crave (usually) offers incredibly easy-to-make recipes with incredibly easy-to-find ingredients. Thus, when I feel that I have very little time to spend on making and eating food, I still can manage to make something out of this book.

Yes, I can.

I must remember this — for often, I seem to forget.

Last night, however, I did make this arugula, carmelized onion, and goat cheese “pizza,” courtesy of Krieger.

This dish’s name says it all—although, Krieger does call for whole wheat tortilla shells; I used whole grain naan instead.

It was good. Solidly good. I’ll take that.

I now have completed 50 recipes from Krieger’s book. Percentage complete: 23.92%

broiled zucchini roll-ups with herbs and cheese, tomatoes with green goddess dressing

I attended a cocktail party recently. The party was my first cocktail party to date—well, the first that had been named as such. Admittedly, I know very little about cocktails (though I am determined to learn soon!). So I arrived with a bottle of wine in one hand and two small dishes in the other, recipes courtesy of Krieger’s The Food You Crave.

The first dish: broiled zucchini roll-ups with herbs and goat cheese. Krieger calls for grilling the zucchini before rolling them up with the ingredients; but, as I have no grill, I broiled them instead. I probably should have kept the zucchini slices under the broiler for a tad longer, but these zucchini bites were still little morsels of goodness.

The second dish: tomatoes with green goddess dressing. Usually (or rather, almost always), I keep salad dressings really, really simple—as in, “olive oil and vinegar” simple. Yet, Krieger’s green goddess dressing recipe is really quite nice. The buttermilk adds a nice bite that balances the avocado. All of the ingredients (largely, avocado, buttermilk, and vinegar) are blended together until they make a thick, pale green dressing.

These two recipes represent my 47th, 48th, and 49th (the green goddess dressing strangely counts separately) completed recipes from Krieger’s book. Percentage complete: 23.44%