Culinary Goods

Jared made this for St. Patrick's Day and it was surprisingly good. The corned beef was boiled, which I'm always suspicious of, but it turned out pretty tasty. Jared had this every year on St. Patrick's Day as kid, so he was excited to try it. As you can see, Stella was a big fan.  The recipe came from all recipes.com and it gets a 6.5. Also, the cabbage is good with red wine vinegar.  4 1/2 pounds corned beef brisket 5 black peppercorns 1/2 teaspoon garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage, cored and cut into wedges 4 large carrots, peeled and sliced 1/4 cup chopped fresh parsley 2 tablespoons butter 6 large potatoes, quartered Here's the link to the directions:  http://allrecipes.com/recipe/27024/corned-beef-and-cabbage-ii/?internalSource=search%20result&referringContentType=search%20results

This rice was fantastic. Next time I make it, I'll switch out the chicken thighs for breasts since thighs kind of gross me out, but it was still really good. This gets an 8 and the recipe came from recipetineats.com. Chicken and Marinade 5 chicken thighs, skin on, bone in 1 - 2 lemons, zest + 4 tbsp lemon juice  1 tbsp dried oregano 4 garlic cloves, minced 1 tsp salt Rice 1½ tbsp olive oil, separated 1 small onion, finely diced 1 cup long grain rice (Note 1½ cups chicken broth / stock ¾ cup water 1 tbsp dried oregano 1 tsp salt Black pepper Garnish Finely chopped parsley or oregano (optional) Fresh lemon zest (highly recommended) Fresh spinach Here's the link to the directions:  http://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/

This was fine and gets a 6.8. This called for fresh artichokes and it turns out that those are hard suckers to break into. You're left with barely anything at all once you reach the heart, so I don't know if it's something I'll do again. I luckily had some canned artichokes on hand, so was able to supplement with those. The recipe came from Fine Cooking.  1 Tbs. unsalted butter 1 cup fresh breadcrumbs, preferably sourdough I used Panko 2 Tbs. finely chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 lb. hot Italian sausage, casings removed I used mild 2 Tbs. olive oil 6 medium fresh artichoke hearts (see  how to trim artichokes down to their hearts ), cut into eighths I used 2 fresh artichokes and 1 can 3 large garlic cloves, thinly sliced lengthwise 1 tsp. chopped fresh rosemary 1 cup unsalted chicken stock 4 oz. mascarpone, at room temperature 10 oz. linguine 1 lemon, cut into wedges Here's the link to the direct

My picture does not do this dessert justice. It was fantastic! My friend Lisa made this for book group, and this gets a 9. I would serve it for sure with vanilla ice cream. 2 teaspoons coconut oil, melted this was for greasing the ramekins, which I would personally leave out 5 cups blackberries She did some raspberries as well, and I would absolutely do mixed berries. I think a mix of blueberries, raspberries, and blackberries would be ideal. 1 tablespoon sugar 1 tablespoon all-purpose GF flour 1 cup gluten free rolled oats 1 cup shredded unsweetened coconut ¼ cup sugar I would reduce this a slight bit, especially if you use sweetened coconut ½ teaspoon salt ½ cup coconut oil, melted 1 cup toasted macadamia nuts   For directions, please click link below: http://heatherchristo.com/2014/08/05/blackberry-coconut-macadamia-crumble/   Essentially you toss the berries with 1 T. flour and 1 T. sugar. Then you put the oats, coconut, sugar and salt in a food process and puls

My friend Lisa made these for book group, and the recipe came from annies-eats.com. I had been meaning to try these, so I’m going to blog them so I don’t have to do it later. Anyway, these were fantastic. They get an 8.3. They would be a perfect weeknight meal for when you’re in a rush but don’t want to eat crappy food. I would absolutely make these again! 4 tbsp. unsalted butter, at room temperature 2 cloves garlic, minced ½ tsp. ground chipotle powder ¼ tsp. ground paprika Salt and pepper, to taste 4 thick slices artisan bread, such as sourdough   I think it needs sourdough 3 ripe avocados, halved and pitted 1 tbsp. freshly squeezed lime juice ½ tsp. kosher salt Chopped hardboiled eggs (2-3) I would do more of these Finely chopped red onion Grape or cherry tomatoes, quartered Minced fresh cilantro I think sprouts would also be good   For instructions and recipe, click link below: recipe retrieved 3/17/16 from http://www.annies-eats.com/2014/04/24/open-faced-avoca

These were dry and underwhelming, which is disappointing, considering the recipe looked way good. I served them with ice cream and they get a 5.5. The recipe came from halfbakedharvest.com. Brownie 10 tablespoons unsalted butter 2 ounces milk or semi sweet chocolate, chopped 1 cup granulated sugar I used 2/3 C. 1 tablespoon instant coffee (optional) 1 tablespoon vanilla extract 2 large eggs 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular cocoa) 1/2 cup all-purpose flour 1/4 teaspoon kosher salt 1/3 cup semi sweet chocolate chips or chocolate chunks 1/2 cup creamy peanut butter, melted (I microwave mine for 30 seconds) Oatmeal Cookie 1 1/4 cup old fashioned oats 1 cup all-purpose flour 1/2 cup brown sugar I used 1/3 C. 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup canola oil or melted coconut oil + more if needed 1 egg 2 teaspoons vanilla 4 ounces dark chocolate, chopped into

This was good and gets a 7. It needed a bit more flavor, which is why I added some spices, but it was a good meal. Also, I didn't cook the rice separately and there was still plenty of liquid in the soup. I added some fresh parmesan and served it with sourdough bread. The recipe came from firsthomelovelife.com. 3 carrots 2 stalks of celery 1 medium onion 3 cloves garlic 4 plum tomatoes (or 1 can diced tomatoes) 1 C. brown rice 1 C. lentils I used half green and half red 10 C. water Because I was low on chicken base, I used 4 C. chicken broth and 4 C. water 2 TBS. chicken base I used only 1 TBS. salt and peper 2 bay leaves olive oil 1/4 tsp. of the following: oregano, basil, thyme, rosemary  Here's the link to the directions:  http://www.firsthomelovelife.com/2014/01/lentil-brown-rice-soup.html

These were very rich and I really liked the marshmallow filling. The ganache was just a bit bitter, but they were still good. Jared gave them a 6.5 and I gave them a 7.5. The recipe came from carlsbadcravings.com. Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup boiling water 1/2 cup unsweetened cocoa powder 1/4 cup semisweet chocolate chips 1/2 cup granulated sugar I used 1/4 C.   1/3 cup brown sugar 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream Filling 3 tablespoons water 1 teaspoon unflavored gelatin 4 tablespoon (1/2 stick) unsalted butter, softened pinch of salt 1 teaspoon vanilla extract 7 oz. marshmallow fluff crème (1 ¼ cups) Chocolate Ganache Glaze 1/2 tablespoon butter 1/2 tablespoon corn syrup (optional) I left this out 4 oz. bakers semi-sweet chocolate, chopped 1/3 cup heavy cream Here's the link to the instructions:  http://www.carlsbadcravings.com/ding-dong-cupcak

This picture does not do this recipe justice because these sandwiches were awesome. I gave this recipe an 8 and Jared gave it a...wait for it... a 9! That never happens. Anyway, this had great flavor and it was oh so satisfying. The recipe came from finecooking.com. Also, we don't have a panini maker, so just toasted them in a pan on the stove. 1/2 cup plain Greek yogurt, preferably low fat 1/4 cup sour cream 1/4 cup packed fresh cilantro sprigs 1/4 cup fresh lime juice (from 2 medium limes) 2 Tbs. packed light brown sugar 1 medium jalapeño, coarsely chopped with seeds I took the seeds out  Kosher salt and freshly ground white pepper 3 Tbs. olive oil; more for the bread 2 Tbs. Cajun seasoning 1-1/2 lb. thin-cut chicken breast 8 3/4-inch-thick slices sourdough bread 1 small sweet onion, halved and thinly sliced 4 oz. coarsely grated Monterey Jack (about 1-1/3 cups) Here is the link to the instructions:  http://www.finecooking.com/recipes/cajun-chicken-panini-sp

This may look like pizza, but it didn't really taste like it. If I had found this when I was diabetic, I would have really liked it, but it is just a blasé recipe for those whose bodies can tolerate carbs. Jared gave it a 4 and I gave it a 6. It is low-carb, though- hooray! I put a homemade sauce on it, which is one my family always used growing up, and added mozzarella and pepperoni. The recipe came from abeautifulness.com. 1 spaghetti squash 1 egg 1/2 teaspoon dried oregano 1/4 teaspoon cayenne 1/2 teaspoon salt Here is the link to the instructions:  http://www.abeautifulmess.com/2014/03/spaghetti-squash-pizza-crust.html

Jared made this last week and it was really tasty. He served his mission in Brazil, so had this a ton while he was there. It's basically a rice and black bean dish, which has a lot of different meats thrown in there since it's traditionally a slave meal. It has really good flavor, though, and is really hearty. This gets a 7 and he got the recipe out of a Brazilian cookbook. 4 C. dried black beans, picked and rinsed 4 pieces oxtail, about 1 1/4 pounds He left this out 1 pound top round, cut into big chunks 1 chorizo sausage, about 1 pound He used turkey sausage instead 1 TBS canola oil 1/2 pound pancetta, cut into 1-inch cubes 1/2 C. chopped onion He used one onion 1/2 C. chopped celery 1/2 C. chopped leeks He left these out 1/2 C. chopped shallot He left these out  1/2 C. chopped scallions He used a whole bunch of green onions  2 TBS minced garlic 3 bay leaves kosher salt and freshly ground black pepper 1. Place the beans in a very large pot and cover with col

So, I liked this recipe—it came from melskitchencafe.com, and I would give this a 7.5. It’s not like I haven’t been able to find an amazing chili recipe before, and my favorite to date is the vegetarian chili from annies-eats.com. However, this method is very new, and very awesome. Basically, you put everything in the pressure cooker, turn it on for about 45 minutes (she sad 25, but mine needed longer), and voila. Chili. I will use this method again for sure, and just tweak it to taste better, but it came out yummy and ready and it was SO quick. Love it!   Chicken and Black Bean Chili {Pressure Cooker} · 1 1/4 cup dried pinto beans (about 10 ounces) · 1 1/4 cup dried black beans (about 10 ounces) · 28-ounce can crushed tomatoes · 4 cups low-sodium chicken broth · 1/2 cup chopped yellow or white onion I did a whole onion · 2 garlic cloves, finely minced I doubled this · 1 tablespoon ground cumin · 1 1/2 tablespoons chili powder I about doubled this · 1 teaspoon dried oregano

These were disappointing—I give them a 5. I like the idea of using applesauce, flaxseed, carrots and apples in a breakfast cookies. I think I might just take my oatmeal cookie recipe and modify it because these just didn’t have enough flavor. They were bland. I would not make these again. Carrot Cake Breakfast Cookies Ingredients · 2 ¼ cups old-fashioned oats · 1 cup oat flour or whole-wheat flour* I used white · ½ cup ground flaxseed · 2 tsp. cinnamon · ½ tsp. nutmeg · ½ tsp. baking soda · ½ tsp. salt · 1 cup unsweetened applesauce · ½ cup honey or pure maple syrup I used 1/3 cup, but it needs a full 1/2 cup. I also did part molasses and I might do 100% molasses if I ever made these again · 1 large egg · 2 tsp. vanilla extract · ¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly · 1 cup grated carrot, chopped smaller if desired (2 medium carrots)** · 1 cup finely chopped (or grated) apple (1 medium), no need to peel   Instructions can be found at link b

I love Greek food and this didn't disappoint. Jared gave them a 6 and I gave them a 7.5. The recipe calls for pork, but I used chicken since I prefer that in gyros. I didn't do anything to the meat beforehand, but just threw it in the crockpot with everything it calls for. The recipe came from halfbakedharvest.com. Also, since I used chicken instead of a big pork roast, I cut the dry seasonings down by half.  Gyros 4 cloves garlic, minced or grated 1 onion, thinly sliced 1 - (2-3) pound boneless pork shoulder roast (or butt) I used chicken 2 tablespoons dried oregano 2 teaspoons dried dill 2 teaspoons paprika 1/4 teaspoon cayenne pepper 1/4 - 1/2 teaspoon crushed red pepper 1 teaspoon salt 1 teaspoon pepper 2 lemons, juiced 1/3 cup olive oil 3 teaspoons red wine vinegar 3 tablespoons greek yogurt 4-8  homemade  or store bought pitas- I did homemade 1/2 cup fresh cherry tomatoes, halved, for serving I forgot to add these- blast! 1 red onion, thinly sli

This was good and gets a 7. I served them with the gyro recipe you see above and it was tasty. The recipe came from halfbakedharvest.com. 1 cup hot water, but not boiling 2 teaspoons active dry or instant yeast 2 1/2 - 3 cups all-purpose flour 2 teaspoons salt 1 tablespoon olive oil Here's the link to the instructions:  http://www.halfbakedharvest.com/traditional-greek-pita-bread/

This was awesome and easy. It was rich and so very tasty. Jared gave it an 8 and  gave it an 8.5. The recipe came from alaskafromscratch.com. 1 cup heavy whipping cream (cold) 8 ounces cream cheese, softened 3 ounces semi-sweet chocolate squares 1/2 teaspoon vanilla 1 cup powdered sugar 1 cup (half pint) fresh raspberries I used strawberries Here is the link to the instructions:  http://www.alaskafromscratch.com/2013/02/02/chocolate-cheesecake-mousse-with-raspberries/

This was an average weeknight meal that was fine, but not great. Jared gave it a 5 and I gave it a 6. The recipe came from mandysrecipeboxblog.com. Stir-Fry 1 1/2-1 3/4 pounds boneless, skinless chicken breast , sliced on an angle into bite-size pieces 3 cloves garlic, crushed 1 medium yellow onion, sliced 1 red bell pepper, seeded, quartered and sliced 1 cup store-bought shredded carrots or 2 medium carrots, cut into matchsticks 1 cup sugar snap peas (a couple of handfuls) 4 cups cooked rice  Sauce 6 rounded tablespoons chunky peanut butter 1/2 can of coconut milk (13.66 ounce) I used 3/4 of the can 3 tablespoons soy sauce 3 tablespoons honey I used 2 TBS. honey and 2 tsp. brown sugar 1 clove garlic, crushed 1/2 teaspoon crushed red pepper flakes Garnish chopped peanuts 3/4 tsp. curry powder 1 tsp. salt Here is the link to the instructions:  http://mandysrecipeboxblog.com/2014/07/coconut-peanut-chicken-satay-stir-fry.html

I know this picture is terrible, but I always forget to take a picture before we start eating. Anyway, these were good and my kids really liked them. My version wasn't as healthy as the recipe is, but it was still healthier than a typical cookie. They get a 6.5 and the recipe came from halfbakedharvest.com.  2 1/2 cup old fashioned oats 1 cup all-purpose flour 1 cup white whole wheat flour or whole wheat pastry flour 1 cup brown sugar I used 3/4 C. 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coconut oil, melted (if need you may sub canola oil) I used canola oil and had to use 1 1/4 C. before the dough finally stuck together 2 eggs 1 tablespoon vanilla 8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups) I used semi-sweet chocolate chips Here is the link to the directions:  http://www.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/

This was quite good, and I would make it again for sure. The recipe came from Fine Cooking magazine, and I give this a 7.7. The salad is very light and refreshing, but this needs a bit of something to be a full meal (hence the shrimp). I have included my changes below in bold. Fiesta Quinoa Salad with Grilled Shrimp by Julissa Roberts from Fine Cooking Issue 135 1 cup white quinoa, rinsed I cooked this in 2 cups of water with some salt 4 Tbs. olive oil the dressing only needs 2 Tbs. 3 Tbs. fresh lime juice 2 medium cloves garlic, mashed to a paste I put mine through a garlic press 1 tsp. ground cumin 1/2 tsp. dried oregano Kosher salt and freshly ground black pepper 1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp 2 large ears corn I just used about 1 1/2 cups of frozen corn that I defrosted 1 15-oz. can black beans, drained and rinsed I used more than this, probably almost double 1 medium red bell pepper, finely diced 7 medium scallions, thinly sliced 1

This recipe was great. It came from Fine Cooking magazine, and it was very tasty. I give this a 7.5. Now, it didn’t taste strongly  of asparagus, but it was a fun side dish. Here are my changes below in bold: Ginger-Sesame Asparagus by Susie Middleton from Fine Cooking Issue 45 2 Tbs. hoisin sauce I think this was a bit much. I might add soy sauce next time to make this less potent 1-1/2 tsp. rice wine 1 tsp. toasted sesame oil 1 Tbs. peanut oil I just used olive oil 1 tsp. sesame seeds I threw these in at the end 2 tsp. minced fresh ginger 1 tsp. minced garlic (from about 1 large clove) 1 bunch thin (or medium-thin) asparagus, bottom 2 inches trimmed (to yield about 8 oz.), stalks sliced at a very sharp angle into 2 inch pieces 1/2 tsp. coarse salt Instructions can be found at link below: recipe retrieved 3/1/16 from http://www.finecooking.com/recipes/ginger-sesame-asparagus.aspx   Essentially, you make the hoisin, wine, and sesame oil into a sauce. You put oil in a p