Finally our kitchen is put together enough to do some real cooking. I worked on 4 main dishes and 2 desserts today:
Black bean lime chili
Pasta Milano (Macaroni Grill copy-cat recipe)
Spicy thai lentils
Chili spread with mexican red beans (crock pot)
Lemon bundt cake (used powdered eggs, butter and buttermilk from food storage, but fresh lemons)
Papaya sorbet
I hope Paul and Joseph can pick up the pace eating so I can have another big cooking day. Some of this will have to be frozen for lazy days to come. I have my doubts that Samuel will eat any of the main dishes, but we'll try.
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Shoot! I missed your comment by about an hour-the sale is over now. Are you still in Houston? I could've gotten you a few shirts and sent them back with Jen and Andre' when they come for Thanksgiving! Maybe next year:)Those look like some great gourmet dishes! Every time I make coconut bread from the recipe you shared 5 or 6 years ago I think of you. Good to hear from you!!!
ReplyDeleteI think I need the recipes for the main dish ones. Mmmm. Do you just freeze the sauce for the Pasta Milano and then cook noodles when you eat it? Email recipes please!!
ReplyDeleteOooh! Can I get the Spicy Thai Lentils recipe? My kids are really sick of Sausage-Lentil Soup...
ReplyDeleteIt's true - NO ONE "needs" a cake recipe, right?
ReplyDeleteThis lentil one was great, and despite the name "spicy thai curried lentils" it wasn't spicy.
1 cup lentils
1 can vegetable broth
1 cup canned coconut milk (light if you can find it)
1 1/2 Tbsp red curry paste or 2 tsp red curry powder
3 cups cauliflower florets (about 1/2 a head)
1 sweet potato, peeled, cut in small chunks
1 red bell pepper chopped
1/4 cup each chopped basil and cilantro
1. Mix lentils, broth, coconut milk and curry in large saucepan. Simmer covered 15-20 minutes until almost tender.
2. Add vegetables, return to simmer, cover and cook 10-12 minutes or until tender. Sprinkle with basil and cilantro for serving. (I omitted the basil)
The mexican red bean/meat one I will definitely not repeat - not worth sharing.
For the pasta I cooked and froze the pasta and I was going to make the sauce, but got sidetracked. It has mushrooms and I don't know how they freeze, so I will make that soon. It also called for a Knorr seasoning packet that 2 nearest grocery stores don't carry, so when I do get to make it I will have to improvise or find something different.
Here's the black bean chili-
3 Tbsp oil
1 vidalia onion (not in season now I found out)
3 garlic cloves
1 each red & green bell peppers chopped
1 Tbsp chili powder
1 can stewed tomatoes
1 can black beans
1 can (10 oz) chicken or 2 cups shredded
1/2 cup lime juice (abt 3 limes)
1/4 cilantro (leftover from the thai lentils!)
Cook onion until soft in hot oil, add garlic for one minute, then add peppers and chili pwdr for one more minute. Stir in tomatoes and beans and all liquid. Simmer 5 minutes or until thickened. Add chicken, heat through. Stir in lime juice & cilantro, remove from heat. Serve on couscous (2/3 cup mixed with 1 cup boiling water, stir, turn off heat, cover and let sit 15 min).
I'm surprised Jen hasn't asked for the Pasta Milano recipe yet.
ReplyDeleteIt's chili cook-off weekend at church- wish I had time to whip some up!
ReplyDeleteWow- I thought I was doing good by getting dinner on the table and making one meal for the night! Way to go! I'm impressed- you've inspired me to make some fun meals this next week! Thanks for the recipes you left in your comments! How are you feeling??
ReplyDeleteYou need a pregnancy belly pic!
ReplyDelete