The first dishes of 2016

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

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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.

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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.

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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.

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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.

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

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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%