Culinary Goods

I got this recipe from the current issue of Fine Cooking and quite liked it. I realize all the food on my plate in this pic is off to the side, but I was in a hurry to get to my office hours, so that's what you get. I served it with brown rice, but may try putting it with something like Naan bread or flatbread next time. This is nice and healthy and has good flavor. I would give it a 7. 1 C. unsweetened coconut milk 12 oz. cauliflower florets, cut into bit-size pieces (about 3 cups) 1 large carrot, sliced 1/4 inch thick and on the diagonal 1 medium yellow onion, halved and thinly sliced lengthwise 1 Tbs. fresh minced ginger 2 tsp. minced garlic 2 tsp. curry powder 3 oz. baby spinach (about 3 lightly packed cups) 1 15-oz. can chickpeas, drained and rinsed 2 medium plum tomatoes, cut into 1/2 inch dice 2 Tbs. chopped cilantro In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, an

I made this once without the crushed red pepper because I was out, but that ingredient is crucial to the overall loveliness of this dish. I would give it a 7. Melissa, I dare you to make something with gorgonzola cheese in it. I like to add broccoli to this to get more vegges in. I also double this recipe, because it does not make a lot. Once it's doubled, it can feed 4 adults. 4 ounces uncooked ziti 1/2 tsp. olive oil 1 cup cherry tomatoes, halved 1/4 tsp. salt 1/8 tsp. crushed red pepper 1 garlic clove, minced 6 Tbs half-and-half 3 Tbs Gorgonzola cheese, crumbled 1 Cup fresh spinach Cook pasta according to package instructions, omitting salt and fat; drain. Heat olive oil in a large skillet over medium heat. Add cherry tomatoes, crushed red pepper, and minced garlic. Cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or u

This was one of the best ham and bean soups I've probably ever had and I combined a few different recipes I found online. Part of the reason it was so good, though, is that I put in an already cooked pork roast from our pig. It obviously tastes much better when you use a great-tasting piece of pork. I would give this an 8. 2 cans great northern beans 1 ham hock/piece of pork that has meat on it 1-2 C. chopped carrots 2 stalks celery, chopped 1 C. chopped onion 1-2 cloves garlic 1 tsp. mustard powder 2 bay leaves 1 carton vegetable broth salt and pepper to taste I threw this in a crockpot for about 3-4 hours on high because I was short on time. I'm sure you could put it on low for a longer amount of time for the same result.

So this is not a picture of the pork roast I made, but this looks very similar. I paired this with sauerkraut, mashed potatoes, and gravy from the pork drippings. I really liked it because it was low on carbs and had a great flavor. The only thing I changed about this recipe is that I added 1 chopped onion and also poured in some apple juice. In the past, I used apple beer and that tasted even better. Next time I make this, I'll probably strain the caraway seeds out of the gravy. It threw off the texture just a bit. I would give this an 8. 3 lb. pork roast 2 Tbs. marjoram 3 Tbs. caraway seed Salt and pepper to taste Preheat oven to 325 degrees. Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast. Cover and place roast in the preheated oven. Bake for 1 1/2 hours,

Cheesecake. For the crust, pulverize oreos (about 24) and mix with 1/4 c.-ish of butter to make the crust. Press in 9" springform and bake at 350 for 5 minutes to crust-i-fy. I removed the frosting/filling in the Oreos before I put them in the food processor, which I think makes it better. Coconut crust layer thing 1/2 c white sugar 1/2 c brown sugar 1/2 c. butter 1 c. evaporated milk 1 t. vanilla 3 egg yolks, beaten 3 1/2 c.-ish  coconut (i just kept adding it until i liked the consistency—I did not toast it, but you can) In saucepan combine sugars, milk, butter, vanilla and yolks. Blend well. Cook over medium heat to a strong boil. Continue to boil until thickened, stirring constantly, 10ish minutes. NOTE: It has to be thick or else it will be all runny and you don't want that. Stir in coconut and cool. Glop this carefully over oreo crust. Cheesecake filling 4 (8 ounce) packages cream cheese, room temp (I used 3 full fat, 1 low-fat) 1 1/4 cups whi