Culinary Goods

  Stef blogged this about a year ago, but I made some changes so I’m re- blogging them. I give them an 8, although Stef gave them a 9. Stef said she got the recipe from Pinterest. There were good the first night, but they were super dry when we tried to warm them up the next night. These might need a bit more sauce, and I only used about 70% of the cheese filling and they were plenty rich.   Ingredients: 4 Tbsp extra virgin olive oil, divided 1/2 lb lean ground beef I left this out 1/4 cup finely chopped yellow onion 1 (28 oz) can crushed tomatoes 2 cloves garlic, minced use more 1/2 Tbsp dried basil 1/2 tsp dried oregano I also added Italian seasoning Salt and freshly ground black pepper, to taste 1 (15 oz) container Ricotta CheeseI I used less than this 1 large egg 1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped 2 1/4 cups freshly grated Mozzarella Cheese, divided 3/4 cup freshly, finely grated Parmesan Cheese, divided 1/3 cup freshly, fine

I made this again and it was a 9 this time, so I am including what I did to improve it. This is awesome. Emma gave it a 10, and 3 of my kids ate salad—it’s a winner. I basically am keeping the picture and adding what I did and will do from now on. Won Ton Salad 3 heads romaine lettuce 14 wonton squares, 3 big sheets, cut up into squares--fry them in canola oil, deep fry (teensy saucepan, 1" of oil) –these cook fast. I put 4 in at a time and they cooked in about 30 seconds. They should be light brown when you’re finished. 1 cup toasted almonds (I roast them in oil with salt) 4 fresh mandarins, peeled and sectioned 1 cup frozen peas, thawed slightly 2 stalks celery (I didn’t add this because I didn’t have any, but I will next time) sesame seeds (toasted ones are great, but normal ones work as well) 1 Chicken breast, cut into teensy bits Cook chicken  in equal parts of 1 T. sugar and 1 1/2 T. soy sauce Mix sauce and put it in the pan, it bubbles, and put the chicke

So, this was surprisingly good. I had my cousin over for dinner, I almost didn’t make it because it didn’t sound as good once I printed it off, but I’m so glad I did. I give it an 8.8. It’s awesome. And my picture is blurry, or non awesome. Sorry about that. Orange Cashew Rice {With Baked Tilapia} Yield: Serves 4 Note: If you don't have basmati rice on hand, you can try substituting long grain white rice since it has the same basic rice-to-liquid ratio. Also, if your cashews are untoasted/unroasted, simply scatter them in a skillet and toast them for a few minutes on the stovetop for a few minutes until golden. Ingredients For the rice: 1 cup water , I used all water and just added a scoop of orange juice concentrate to the liquid   1 cup orange juice 2 teaspoons freshly grated orange zest I just used one orange 1 tablespoon olive oil I put this on afterward, not while the rice was cooking Salt to taste 1 cup basmati rice I used brown rice 1/2 cup roasted cashew pie

This recipe came from annies-eats.com, and it was quite good. I would give it a 7.8. I put my changes in bold, including what I will do differently next time. I did not roast the vegetables, which I will do next time. I just sautéed them, and they weren’t as good. Also, this would be great with pine nuts. Let’s Do Lunch: Quinoa Salad with Roasted Tomatoes, Broccoli and Feta Yield: about 6-8 servings Ingredients 1 pint grape or cherry tomatoes, halved 1 head broccoli, cut into florets I used 1.5 lbs. Olive oil Salt and pepper, to taste 2 cloves garlic, minced I used 3 cloves 1 cup uncooked quinoa 2 cups veggie stock 4 oz. crumbled feta, divided I used 1/2 cup and it was too much (I don’t love feta though, I just like it ok). Next time, I will use 1/4 cup Directions Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake, stirri

First, there is no picture, because we ate them all and I forgot. But, there is an great picture if you click the link at the bottom of the post. These were awesome. First though, I changed the recipe so much I almost didn’t post the original, but it was the inspiration for the idea. Anyway, the original came from melskitchencafe.com, and I give this an 8.5. I put my changes below. Creamy Green Chile Chicken Enchiladas Yield: Serves 4-6 Ingredients Filling: 3 cups cooked, chopped chicken 2 (4 oz.) cans of green chiles, lightly drained I only used 1 can 1 package (8 oz.) cream cheese, cubed I used half of this and also used light 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here) I used double this, and also added seasonings to match what I do when I make chicken taquitos—lime juice, chili powder, garlic powder, cumin, onion powder, cilantro, onion, etc.  (recipe is on the blog) Sauce: I eliminated this entirely, and instea

I really liked these, especially since they're a healthier cookie. I got the recipe and pic from finecooking.com. As a healthy cookie, I would give them an 8, but as a regular cookie, I would give them a 6. 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour 1 tsp. baking soda 1/2 tsp. table salt 3/8 tsp. ground cardamom I substituted this for 1/2 tsp. cinnamon, which I thought was a really good and necessary addition. 4 oz. (1/2 cup) unsalted butter, softened 1 cup packed light brown sugar I put in 3/4 C. 1/4 cup granulated sugar 2 large eggs 1 tsp. pure vanilla extract 3 cups old-fashioned rolled oats 1-1/2 cups chopped, pitted Medjool dates Position racks in the

So I know Melissa blogged this recipe a few months ago, but she made changes to it and didn't really like it, so I'm blogging it with the recipe I used. Jared and I gave them a 7. I thought these were great and I would suggest serving these with honey or a lighter syrup. I put maple syrup on these and it didn't compliment the blueberry or lemon at all. When I had a bite with honey, however, the flavors really came through and they tasted great. The recipe came from annies-eats.com. And with this, I am back in the lead with my recipe count. So there, Melly. Blueberry Yogurt Multigrain Pancakes Yield: about 8-9 pancakes Ingredients 3 tbsp. butter, plus more for the skillet ½ cup whole wheat flour ½ cup all-purpose flour ¼ cup barley or rye flour 2 tbsp. sugar 1 tbsp. plus 1 tsp. baking powder ½ tsp. salt 2 large eggs 1 cup plain, full-fat yogurt I used 2/3 C. and then added milk to get to 1 full cup 2 tbsp. milk, plus more as needed I added about 1/4