Weeknight Kitchen: Peasant Bowls

One of this weeks recipes from The Splendid Table's Weeknight Kitchen newsletter was Peasant Bowls.  This was a bowl layered with black beans, rice, spices, Monterey Jack cheese, tomatoes, and green onions.  I've had other layered bowls similar to this, but the small amount of cheese in this one really set this one apart. The flavors were excellent, and it was a filling and healthy supper.  This would be great packed up for lunch.  I forget how delicious a simple bowl of rice and beans can be when it is properly seasoned.

Weeknight Kitchen: Kofta with Allspice and Almonds

It's been several weeks since I've made a Weeknight Kitchen recipe that I actually liked and would make again.  I wouldn't say I was leery when I looked at the recipe for Kofta.  Kofta is basically a Middle Eastern or South Eastern meatball or meatloaf.  When I looked at the ingredients there was ground beef, almonds, allspice, cumin, and onions listed.  I wasn't sure about the almonds.  I've made a lot of veggie burgers with nuts in them, but I'm wary of spicing up ground beef too much because I don't want to mask the flavor.  Instead of meatballs, I made my koftas into little patties.  They cooked up quickly and turned out very well.  I served them with a cucumber yogurt sauce and couscous with peppers and onions.  Next time I make these (and I will make them again because they are so quick and good) I will stuff them into pita.

You can sign up for the Weeknight Kitchen newsletter at www.splendidtable.org

Weeknight Kitchen: Pasta with Greek Cinnamon Tomato Sauce

This pasta looked amazing, and contained all the things I like in a pasta sauce: white wine, tomatoes, oregano, garlic and goat cheese just to name a few.  It also contained one big problem: Cinnamon.  I have never eaten pasta with cinnamon and other than a few Mexican dishes I have never eaten cinnamon in anything savory.  It turns out that I don't really like it.  This recipe contained a lot of cinnamon, 2 tablespoons, and was a little spicy because of it.  I guess it's a cultural thing that I just didn't grow up with, and I will probably give it another try sometime, but sadly, most of these leftovers were tossed out.  

Once again, if you haven't already, sign up for the weeknight kitchen newsletter from Splendid Table.  Honestly, the recipes lately have not been for me.  I'm still making them though because I like to try new flavor profiles.  I'm making a new one tonight, so hopefully it's a winner.

Weeknight Kitchen: Green Beans with Pecans and Cilantro

Okay, so this isn't really what it was called in the weekly newsletter, but I really didn't like the other two items that went with it (it was salmon with a broccoli slaw, and much too sweet for my tastes), so I threw the recipe away, and now I can't really remember what they were called.  I also know they called for almonds or walnuts, but I only had pecans, and they were delicious.  The green beans steamed and then tossed with soy glazed pecans, a sweet and sour dressing, and cilantro.  I'm going to experiment with this to see if I can get a dressing that isn't quite so sweet, and if it turns out I'll post it soon.

Weeknight Kitchen: Baked Eggs in Nests of Spinach and Mushrooms

This is another Weeknight Kitchen recipe.  If you're just tuning in, Weeknight Kitchen is a weekly newsletter from The Splendid Table.  You can sign up here if you're interested.  I try to make as many of the recipes as possible and then report back how they turned out.  I find them a little hit or miss for my tastes.  I've been making some good things like the baked eggs I will discuss here, minestrone and cornish hens, but the last few recipes have not worked for me.  I will post about those in the next few weeks.  That being said, the newsletter is worth checking out.  It allows me to discover flavor profiles that I might not have thought about putting together.

The baked eggs were excellent.  I won't post the recipe because it's not mine, but it involves cooking spinach, mushrooms, and onions, making nests, cracking the eggs in the nests, and baking.  I sprinkled cooked sausage on top more for the saltiness it would provide than anything else.  I served these with hash browns, which are still my nemesis, not because I don't like them, but because I can never get them to turn out right.  I won't use the exact recipe for the baked eggs again, but I will use the method.  It's easy and fast.

I apologize for the lighting in the picture.  I don't know what happened.

Weeknight Kitchen: Minestrone

My husband doesn't like soup.  I know, I know, it's weird.  He will tolerate soup occasionally, and he really does enjoy chili, but other than that he doesn't really believe that soup is a meal, and it's only acceptable when sick. I make very hearty chicken noodle soup, and I've served it to him many times.  He has no memory of it. I even asked him if he wanted some chicken noodle soup for supper the next week, and he asked "what's your chicken noodle soup like?"  Let me also state that we had eaten this soup for lunch that day.  Despite Jason's disdain for soup, I still made the Weeknight Kitchen Minestrone when it showed up in my inbox a few weeks ago.  The minestrone was filled with vegetables, tomatoes, beans, and pasta and reminded me of eating a pasta sauce, but in a good way.  Jason liked it, but he won't be requesting it any time soon.   Fortunately, the recipe made quite a bit, so I have a few boxes stashed in the freezer.  Maybe someday I'll actually find a soup Jason requests.

Weeknight Kitchen: Ancho Glazed Cornish Hens with Roasted Winter Vegetables and Cornbread

I haven't done a Weeknight Kitchen post in awhile, but one of my New Year's goals is to try more new recipes, and the Weeknight Kitchen newsletter from Splendidtable.org is a great place to start.  I had never made Cornish hens before, but my husband really likes them, so I thought I would give them a try.  They were really fun, and felt more special than a baked chicken.  I might use this recipe again, and I think I did something wrong because the skin wasn't as crispy as I wanted it to be.  The roasted winter vegetable were amazing.  If you've never roasted brussel sprouts, you should try it.  I've been roasting them for awhile, and my husband, who used to hate brussel sprouts now requests them often.  The addition in this recipe of grapes and carrots was really good.  I will add some balsamic vinegar next time because I thought it needed a little more acidity.  Below are the pictures of the meal.  I used the leftover hens for Cornish hen salad.

Vegetable before going into the oven

After roasting

Hens ready for the oven.  

The finished plate.

Weeknight Kitchen: Potato Cakes with Over Easy Eggs

I made this dish several weeks ago, and as I was looking through pictures tonight, I realized I hadn't posted it.  This is another wonderful recipe from Splendid Table's Weeknight Kitchen newsletter.  If you're not getting the newsletter, you should.  This recipe below was super fast and easy, but it's something I wouldn't have thought about doing.  I have potatoes and eggs frequently, but the addition of lemon and dill made these seem really special.  I also liked the fact that I could put most of the ingredients in the food processor and quickly prep.  This was supposed to have mushrooms, but I forgot to buy them.  The portabellas would have been a nice addition, but the dish didn't need it.  I don't think I'll make potatoes and eggs without dill and lemon again.

Weeknight Kitchen: Pasta with Roasted Cherry Tomatoes and Basil

This Weeknight Kitchen recipe really lived up to its name.  It was extremely simple to throw together.  The longest part was halving all of the grape tomatoes.  After the tomatoes were cut I threw them in a baking dish with bread crumbs, parmesan cheese, olive oil, salt, and pepper.  The tomatoes baked while I cooked the pasta, and then everything was thrown together before serving.  I didn't have any basil, so I left it out, but I'm sure the herb would have made the dish even better.This is such a simple recipe, but I would not have thought to go this without it.  I think this summer when tomatoes are fresh I will just bake them like this as a side dish without the pasta.  This made a lot and reheated really well.

I apologize for the less than stellar picture.  The lighting in my kitchen was weird that day.

Weeknight Kitchen: Gingered Cornmeal Shortbread

When I saw this recipe in my inbox I knew I just had to make it.  Look at the title: Gingered Cornmeal Shortbread.  These are three foods that I love dearly.  The second thing about the recipe that caught my eye was the fact that you cream the butter and sugar for at least 10 minutes.  It gets super white and creamy at this point, and I seriously considered just eating it out of the bowl with a spoon.  If you don't like ginger don't worry because the flavor is subtle, but adds a nice flavor.  The cornmeal adds a pleasant crunch, and the butter and sugar, well I mentioned that before.  These bake up easily and are a lightly sweet dessert that would be perfect with a cup of tea or coffee.  My husband isn't crazy about them because he likes overly sweet desserts, but these could be dipped in a chocolate ganche if you'd like.  I think they are perfect just as they are.

The super white butter and sugar.  Really, this should be a dessert on its own.

Another shot outside.  I was so impressed by how white this turn out.  Did I mention I wanted to eat this straight out of the bowl?

The shortbread rolled, scored, and ready for the oven.  Note: score after putting on the baking sheet.  I messed this up, and the shortbread was difficult to move.

The perfect accompaniment for tea. 

My tea cabinet.  I mentioned it in an earlier post, and I am super excited by it.

Weeknight Kitchen: Farfalle with Salmon, Peas, and Sage

Okay, you got me. If you looked at the picture, you probably noticed that there is no farfalle on the plate, but I couldn't find that shape, so I thought this rotini would hold the sauce just as well.  Plus, I thought the colors were nice.

This dinner came together really quickly.  In fact, my preparation was not what it should have been.  When I make this again, I will make sure all the ingredients are prepped and ready to go.  In the time it takes to boil water and cook pasta, the sauce is complete.  This will be an excellent meal for nights when I have class and need to get supper on the table quickly.  When I first read this recipe I thought there was a mistake because it didn't call for any cheese.  I then remembered the rule that in Italian food cheese and seafood should not be put together.  After trying the incredibly creamy but light sauce, I realized it didn't need any cheese.  I really like the technique of adding pasta water to loosen a sauce.  I've done this a few times before and will put it into my cooking more often.  If you don't like salmon, chicken could be substituted, but the salmon flavor was perfect for me.  This was another great meal from The Splendid Table's Weeknight Kitchen.  If you haven't signed up for the newsletter yet you should.  www.splendidtable.org

Weeknight Kitchen: Crispy Chicken Cutlets on a Heap of Spring Salad

Wow, yet another recipe from The Splendid Table's Weeknight Kitchen.  For those of you who are new around here, The Splendid Table, a weekly show about food on NPR, puts out a newsletter with an easy week night recipe once a week.  You can go here and sign up if you're interested.  

This weeks recipe was Crispy Chicken Cutlets on a Heap of Spring Salad.  I don't really think I make cutlets but more of chicken strips.  I was very worried when I first began breading these because they seemed to have an abnormal coating, but once I started frying each juicy strip on chicken I realized they would be wonderful.  The chicken strips were extremely crunchy, moist, and tender.  The buttermilk added a tang that eggs alone would not have had.  I will use this method next time I want chicken strips.  As for the greens, I just used bib lettuce and romaine.  A tiny package of arugula is very expensive, so I wasn't about to use that as my primary green. I didn't add the dill either, but I chopped up some parsley in the lettuce.  I started added herbs to salads last year, and I really like the flavor it adds.  The dressing for this salad is extremely versatile with the herbs as well.  I had rosemary instead of tarragon, so that's what I used.  I would have like a thicker dressing, so next time I may add some arrowroot powder to thicken it.  The dressing would make a great dip or sauce on fish.

Weeknight Kitchen: Pan-crisped Deviled Eggs on Spring Greens

Wow!  Two Weeknight Kitchen posts in a row, and I have a third one planned for this weekend!  When I saw this recipe for Pan-crisped Deviled Eggs I was intrigued.  My dad and I had just had a discussion about deviled eggs and egg salad.  My statement on egg salad was that I really liked it because it was like deviled eggs you could eat on a sandwich.  This recipe was for deviled eggs that were stuffed, pan-fried, and then put on a salad.  How could I resist?

My family has always made standard deviled eggs: a bit of vinegar, some Miracle Whip, and the egg filling.  When I saw this recipe had ham and dried apricots I was a little apprehensive, but I'm willing to try anything once, and I'm still trying to use up my Easter ham.  The combination of ingredients turned out very similar to the traditional egg I'm used to, but a little better.  The salt from the ham and the occasional sweetness from the apricot was lovely.  I will be making these again.  I put way too much oil in the pan, and even though I liked the flavor change crisping these eggs gave them, I will broil them next time or skip the step completely.  The idea of using extra egg filling to make a salad dressing made a delicious, creamy, dressing.

Weeknight Kitchen: Saute of Seafood with Garlic Orange Glaze

It's been awhile since I've done a Weeknight Kitchen post.  I meant to do one every week, but honestly, it seems like for months the recipes either didn't appeal to me, or they had ingredients that I couldn't find in my area.  When I saw the recipe for Saute of Seafood with Garlic Orange Glaze I knew I needed to make it.  I already had all the ingredients in my house except for the fish.  I went with tilapia for this because I wanted a mild fish that would make the sauce shine through.  I will definitely be making this again.  It was great with the tilapia, but next time I'll probably use salmon or seared tuna.  This would also taste great with chicken or pork.  This meal came together very quickly.  I pealed and tossed a few sweet potatoes in the oven with salt and olive oil and roasted until browned and crispy.  Then I lightly steamed asparagus while preparing the fish. The fish came together in about 20 minutes.  When I handed my husband a plate he exclaimed "We have food already?"

Weeknight Kitchen: Tamarind-Spice glazed roast of Brussels sprouts, onions and chickpeas, and Cauliflower with Ginger-Cashew-Onion Sauce

I know, I know I've been 2 weeks behind on posting Weeknight kitchen recipes from The Splendid Table.  It's not that I don't like Indian food, it's that I'm intimidated by it because I haven't ever really tried or cooked it. In the tiny Midwestern town I live in we don't see any Indian restaurants.  My parents are not very adventurous eaters, so I never ate any Indian food growing up.  These recipes scare me.  I finally decided to try two weeks worth of recipes today.  Here are the outcomes:

First up, Cauliflower with Ginger, Cashew Onion Sauce

 Onions in the pan and beginning to caramelize

 All the sauce ingredients except for vinegar, tomato paste, and water in pan.

 Finished dish with steamed cauliflower.  I just realized that I did forget the cashews and coconut.

Finished Tamarind-Spiced glazed roast of Brussels sprouts, onion, and chickpeas

 Before going onto the hot pan.

The answer is that I didn't really care for either.  I didn't like the cauliflower with cashew onion sauce at all.  I will be throwing the leftovers out in fact.  I thought the roast was okay, but I probably won't make it again.  I admit that this might be due to the fact that I didn't have coriander leaves and had to substitute dried coriander.  Honestly, when you live in a small town the only fresh herbs you can get in abundance are parsley and cilantro.  I will try Indian dishes again, but my fear remains.

Please note:  I am aware that India is a huge country and represent many different style of cooking.  I am not accustomed to any of them.

What I ate today:


9:00 am: everything bagel with cream cheese, black coffee leftover from yesterday

12:45 pm: weeknight kitchen recipes and rice, most of it was thrown out.

3:00 pm: peanut butter and jelly sandwich

5:00 pm: leftover pizza

Weeknight Kitchen: White Chili

This week's recipe was for white chili.  Normally, my husband does not enjoy soup, so I was a little concerned about two soup recipes in a row, but he was feeling a little under the weather, so the soup really hit the spot with some grilled cheese sandwiches.

The soup was very easy to make, and I substituted the canned beans called for  in the recipe with dry.  I did some checking online and I've determined that for every 15oz can of beans, you can substitute 1/4 lb. dried beans.  This recipe called for four cans, so I used a pound of dried beans.  To me, I just don't see the point in using canned beans most of the time.  Dried beans are super easy to cook from scratch.  They require a little bit of planning, but they are so much cheaper.  I didn't have enough white beans, so I did use half white and half black.

 I would definitely make this recipe again, and I think it will freeze very well.  If you haven't signed up for the weekly newsletter yet, I recommend doing so.  I hear so many people saying that they never know what to cook.  Get this newsletter, and get some ideas.  The website has a ton a great recipes too.  www.splendidtable.org

Here are the final pictures from my old camera.  I'm going to play around with the new camera a little more this afternoon, and I should have a new post up tonight.  I plan on getting back to posting everyday again.

Beans soaking for chili

White chili ready to eat

Pumpkin chocolate chip loaves from Vegan Cupcakes Take Over the World.  My father-in-law requested these, and we hid some, so everyone would have some to eat.