Monday, March 5, 2012

Mushroom Gravy

This gravy was really good and really easy to make. Having said that, the texture changed quite a bit in the freezer, so it's probably best if eaten fresh.

Thursday, February 23, 2012

Herbed Tuna Scallop

As you might know, I have a love-hate relationship with tuna: I wish I loved it, but most of the time I hate it. So when I saw that the grocery store was having a sale on something called tuna scallop, I jumped at the chance to buy it because I thought the thinness of the tuna would leave me more room to flavor it into something that didn't actually taste too much like tuna. Well, it worked! I really liked this recipe, though a bit less herbs in the marinade would also be nice. This recipe serves one.

I should also point out that I've never seen a tuna scallop before in my life. It might or might not actually be designed for sushi.

Tuesday, February 21, 2012

Spiced Eggplant: A Cautionary Tale

Let this be a lesson unto thee: just because something sounds good in theory (and maybe even smells good while cooking) does not mean it will taste good in actuality. I even tried mixing this with a bit of mushroom gravy to dull the taste, but to no avail. Never, ever do this.

Monday, February 20, 2012

Spaghetti and Meatball Soup

This soup was easy and comforting, and the best part is you can make it out of the fixings of spaghetti and meatballs once you've gotten sick of them and somehow end up with something new and different. This recipe makes 1 giant bowl of soup or 2 smaller ones. I ate 2 smaller ones, in quick succession.

Friday, February 10, 2012

Spaghetti and Meatballs

On top of spaghetti all covered with cheese, I lost my poor meatball when somebody sneezed....*cue brokenhearted tears*. It was so sad!! Waaa!!!!  Okay, so technically that never happened. But the meatballs were just SO GOOD that it would have been a real tragedy. This would make a great weeknight dinner because it's easy to put together and doesn't take much time at all. This recipe serves one.

Chunky Tomato Sauce

This tomato sauce was simple and tasty and easy to make. It also has the potential for great versatility. Go ahead: make it instead of buying sauce in a jar. This recipe makes about 4 cups of sauce.

Friday, February 3, 2012

Lentil and Cauliflower Biryani

This dish is fragrant without being too spicy, and it's pretty filling, though I have to admit after eating it for the fourth day in a row I'm a bit sick of it. Still, a nice recipe to have! It makes 5 serving of a cup-and-a-bit each, or four larger servings. This reheats well in the microwave.

Thursday, February 2, 2012

Basic Three-Meat Freezer Meatballs

Who doesn't love having bags of pre-made meatballs in the freezer? You just have to thaw them in the fridge, cook them, and voila: instant meal! I made 27 of them, and froze them in bags of 4 meatballs each (except for that one bag that only has 3). I'll let you know how they turn out once I eat some of them.

Tuesday, January 31, 2012

Winter-Spiced Beef with Tomatoes in Rice

I have to say, I've been loving my allspice jar lately. The smell is just so lovely at this time of year, I kind of want to dump it on everything. So I dumped it on some beef. The flavor profile would probably be better in a nice beef stew, but it was still tasty and definitely interesting. I made the rice to go with it mostly because I had a sad looking tomato on the counter that obviously needed a home. This serves 1.

Friday, January 27, 2012

Baked Acorn Squash with Maple-and-Spice Drizzle

The drizzle was soooo good! Best part of the recipe, honestly. I will totally do this again, as it's a delicious way to eat acorn squash. This makes 2 servings.

Wednesday, January 25, 2012

French Onion Soup

Growing up, I really didn't like onion soup. But given my recent attitude of branching out into new culinary territory, I decided to try making it. After all, it's healthy (onions are a vegetable) and inexpensive, which are both important to me, given the fact that I have no income and am trying to break my candy addiction (again).

Anyway, I actually liked this soup! This recipe makes 4 1-cup-ish servings, and reheats well. On the down side, it may make you cry. A lot.

Monday, January 23, 2012

Pepper and Garlic Steak

Well, the steak part of this cooked up really juicy and tender. However, the seasoning tasted a little...strange. And therein lies the adventure of making up recipes when you don't really know what you're doing!

Wednesday, January 18, 2012

Baked Eggs with Tomatoes and Cheese

I got the idea to bake eggs this way from the many posts about it that I've read on the blog For The Love Of Cooking, which by the way is an amazing work of art that you should definitely check out. I decided to make these specifically because I had some leftover fire-roasted diced tomatoes from the mini casseroles I made. Unfortunately I didn't quite remember the directions I'd read on how to bake eggs, so this was my attempt. It turned out pretty well, but next time I think I'll cook it 5 minutes less. I'll also drain the tomatoes.

Monday, January 16, 2012

Individual Macaroni and Cheese with Panko Topping

This macaroni was simple, yummy and comforting! The recipe makes 2 servings, so you can stick one in the fridge and have it another day.

Friday, January 13, 2012

Chicken, Rice and Tomato Mini-Casserole

I made this casserole essentially because I had nothing else in the house but wanted something simple, easy, and warm. I also happened to have these nifty 1-cup casserole dishes I bought with a Christmas-gifted gift certificate to Archambault. This recipe makes 2 casseroles: one for now and one for another day. If you cook it after keeping it in the fridge, add about another 10 minutes to the lid-on cooking time.

Tuesday, January 10, 2012

Herbed Pork Medallions with Sweet-and-Sour Onions

This was honestly some of the best pork I've ever had -- and it was so easy to make, too! There's nothing particularly innovative about this, but it is delicious, and the onions are simple and satisfying as well. Give it a try: you won't be sorry!

Tuesday, January 3, 2012

Lime Pie in a Bowl

These don't look like much -- and probably would have been prettier if I made them in jars instead of custard bowls -- but they were pretty good. Light, refreshing, limey. A little light on the limey side for me, but still lime. The downside of waiting months to make this recipe was that I had a cold dessert in the middle of winter, and that canning season was over so I couldn't purchase small jars. This was supposed to make 6 serving in 3/4 cup jars, but I made 4 in 1 cup custard dishes.

Monday, January 2, 2012

Spicy Chicken and Orange-Ginger Stir-Fry

Okay, I admit it: I purchased a pre-made bottle of sauce rather han making my own. It was probably more expensive and less healthy. But it enticed me! It wasn't my fault!! I had a coupon!!! [insert more excuses here]!!!! I also had a recipe that called for it in a conveniently commercial calendar full of recipes calling for specific products. And, might I add, full of handy cupons for things I would normally be too cheap to buy. As it turned out, the meal was tasty and easy. Sometimes, it's okay to let the cupons win out. This makes 2 modest servings.

Sunday, January 1, 2012

Bread With Coarse-Ground Pink Himalayan Salt

This is the first loaf of risen bread I have ever made, and I did it pretty much without knowing what I was doing. In other words, instinct and guesswork ruled the day! I'm not sure I did everything right, and the bread did bake for a frighteningly short period of time I thought, but in the end the crust was perfect (not burned!) and the inside was soft and fully-cooked. The bread was delicious! I chopped it in 4 pieces and served it with dinner. Because the bread is lean and has only 4 ingredients, I recommend using good water. Mine went through a Brita filter.

Spice-Rubbed Turkey Breast with Brown-Butter and Rosemary Carrots

This turkey was brilliantly colored and mildly flavored, and the carrots were simple but delicious. The turkey recipe makes four servings, and the carrots serve two. Leftovers ahoy!