I’ve mentioned earlier that I hoped to master 10 new recipes this summer. I don’t know if “mastered” is the right word there, but I definitely made some new dishes that will be making a reappearance on our table. I’ll warn you that I’ve mentioned some of these in earlier posts, and I’ll also warn that a lot of them come from the same source because Martha is my main recipe guru these days since I’ve started cooking only “real food” without packaged seasoning. [If you haven’t checked out Everyday Food, by the way, you totally should.] So here they are. All tested in my kitchen and GOOD.
Butternut Squash & Sage Lasagna – Dicing 3.5 pounds of butternut squash is somewhat miserable, but it’s worth the effort. I love recipes like this that happen in two steps. I can “build” the lasagna while Jude is taking his afternoon nap and toss it in the oven when Scott gets home. It’s a great option for a vegetarian main dish.
Broccoli Tofu – I am so proud of my tofu endeavors! This one is really good, and it’s a great dish to make for myself and Jude when Scott’s out of town. I just pick the cashews out and cut it up in tiny pieces for Jude’s portion.
Magic Tofu – Aptly named. My husband likes it. Even though it’s tofu. Magical indeed.
Buttercream Frosting – What? Frosting isn’t a major food group? I know this doesn’t qualify as a “dish,” but it’s delicious, easy, and made from real ingredients you can pronounce. Why waste your time with store-bought icing loaded with weird junk?
Cheese Danish – Ina Garten, you NEVER fail me. I made these for a Father’s Day family brunch and then again for a brunch with girlfriends last month. Easy, yummy. Yes, please!
Chicken with Olives – Yeah, I just linked to this last week. It’s that good. I LOVE HEAVY CREAM. And I don’t apologize for it. I give Pioneer Woman credit for showing me the beauty of bone-in, skin-on chicken. It tastes so much better. No more wimpy, square, boneless chicken breasts for me!
Browned Butter Toffee Blondies – I am embarrassed to tell you that I made these for no reason at all. I’m even more embarassed to tell you how fast they disappeared.
Peach and Chicken-Sausage Kabobs – Food Network magazine had a tiny pull-out section in June’s issue, and it had a ton of creative grilling recipes in it. Easy: marinate quartered peaches in oil and thyme. Layer the peaches with chicken sausage on a skewer. Grill it. Yum yum yum.
Toddler Carrot Sticks – Jude will not eat purees now that he has teeth, and he prefers anything that he can feed to himself. It’s hard to avoid giving him Cheerios and bananas all day, so I make these. He LOVES them. You can double the recipe and freeze the dough. I have some thawing on my counter now so that I can bake more this afternoon. They are a perfect on-the-go snack for little ones.
Simple Orzo and Vegetables – For some reason, I am only recently discovering the joy of orzo as a great side dish. Melt butter. Add onions and mushrooms. Add orzo to brown it up a bit. Add frozen green peas if you’d like. Then add the water to cook the orzo, and it’s done in no time at all. Simple, real, delicious.
……..And the recipe I can’t wait to make to inaugurate fall in this house? Martha’s Pumpkin Cupcakes.
So what about you? What’s cooking in your kitchen? Any fun finds this week?