Menu Reviews 2

Pita Sandwiches – These were so simple to make and so delicious. Whole wheat pitas stuffed with lemon hummus, sliced cucumbers, sliced tomatoes and feta. I usually buy the pre-crumbled feta. It’s a good price, convenient and quite salty. The store was out, so I got French sheep’s milk Feta. It’s much less salty, and strong but in a different way. I will have to figure out what to do with the rest of it, besides crumbling it up in my salads. Anthony added sliced green olives to his pitas, but I usually prefer black olives to green so I decided to go without them. We the sandwiches with tomato soup (canned) which made the meal really nice and filling without being heavy. We’ll definitely make the pitas again.

Sweet Potato Soup with Miso and Ginger – A really unusual tasting soup. Most sweet potato soups taste very fall-ish, but this is a nice soup for any time of year. We had it with whole grain bread, but it would have been even better with a crusty whole grain baguette. I used ground ginger instead of fresh, because the ginger root had gone bad. Next time, I will try it with the fresh and I will replace half of the chicken stock with water to cut down on the salt. Definitely worth making again.

Spicy Ginger Pork in Lettuce Cups – I’ve been wanting to try this recipe for a while and I am glad I finally did. It was simple to make, healthy and really delicious. Next time I would add a little bit more ginger and crushed red pepper. I might try a different type of lettuce, the Boston lettuce had a tendency to rip easily, and something a little sturdier might have been easier to eat. I really liked the contrast between the warm spicy pork and cool lettuce. Sometimes I don’t like the flavor of celery, I feel like it overwhelms a dish, but this was the perfect amount and the celery and water chestnuts add a really nice crunch. It was also really good cold as a leftover the next day.

Toad in a Hole – Despite the numerous references to it, and the fact that it always looked good, we’d never gotten around to making these. On the spur of the moment, we both decided they sounded good, so we made them for breakfast. They were very quick, and simple. The whole grain bread tasted good and was nice and sturdy. We experimented with a few different sized holes in the bread, and the ones made by the small juice glasses seemed to work the best. Anthony left it nice and runny in the center. Salt and pepper added a lot to the taste of the egg, and it was best when it was added before the egg started to cook. Anthony had his with passion fruit jam which he really liked, and I had mine plain. We’ll definitely make these again and I’m sure we’ll try it with different jams and maple syrup.

Maple Roasted Chicken Thighs and Sweet Potatoes – This was such a simple recipe. It took about 35 minutes to cook, but the prep was incredibly simple. Some chicken thighs, sliced onion and chopped carrots and sweet potatoes. A little salt and pepper and maple syrup on top. It’s a small amount of maple syrup but it adds a lot of flavor. Next time I would add a little oil in the bottom of the roasting pan to keep the veggies from sticking, and I would turn down the temperature from 450 to 425 or so. It took less time than the recipe called for to cook and I think they would have cooked a little more evenly at a lower temperature. I will definitely make this recipe again.

Tuna Melt – This was a really simple recipe, just a basic tuna fish sandwich with cheddar cheese on top, and then cooked in a pan like a grilled cheese. It was really good comfort food, and quick to make. Worth making again.
Carrot Raisin Salad – Also quick and simple, although next time I might buy pre-shredded carrots instead of grating them myself. The sauce is a little bit of plain yogurt with spices and salt and pepper. The recipe called for cumin, but I added a little bit of cinnamon too. Anthony wasn’t thrilled with the recipe, but I liked it. It was the cumin he disliked, so I might try it with cinnamon (and maybe ginger) next time. I thought it went really well with the tuna melt.

Chinese Pork Noodles – I modified this recipe quite a bit. I had just made a recipe with ground pork, so I substituted small slices of pork chops. Also, it called for Napa cabbage, and I used peapods and peas. I also used soba noodles instead of the spaghetti noodles it called for. It turned out really well. The peapods were a nice texture, the pork was tender and the sauce was really flavorful. I would definitely make it again, with my variations, and the original recipe.

Italian Sloppy Joes – This recipe really came in handy the night I made it. I was really tired and my head hurt and this went together so quickly. I used lean ground beef and drained off all of the fat after I browned it. I added some bottled spaghetti sauce, a few extra herbs and topped buns with it, and a sprinkle of mozzarella cheese. I toasted the buns first, and then put them back into a warm oven to melt the cheese. Anthony really liked them and I did too. I don’t normally like “cheater” recipes that use mostly bottled sauces, I prefer to cook from scratch as much as possible. But this was really delicious and simple.

Braised Chicken with Scotch and Chutney - I halved this recipe, and it was just the right amount. I browned chicken thighs, onion and garlic in a little olive oil, and poured in the sauce ingredients, and put the skillet in the oven for a half hour. The chicken was really tender but the sauce was still really thin. I took the chicken out, and put it on a cookie sheet in the warm oven for a few minutes while I reduced the sauce on top of the stove. I topped the chicken with the sauce to serve, and it was incredibly good. It was sweet, and a little spicy and the chicken was almost falling apart tender.
Blue Cheese Greens – I served the chicken with mixed baby greens tossed with peas and green onion and a small amount of blue cheese dressing. I left the greens slightly damp from when it was washed and it helped the dressing coat the greens lightly. It was really delicious and went very well with the chicken.

Barbeque Baby Back Ribs – We didn’t have time to make a homemade barbeque sauce, so we bought Sweet Baby Ray’s, one that we knew would be really good. Anthony cut the ribs into individual pieces, and put it in a crockpot with a bottle of barbeque sauce and cooked it for 6-7 hours. It was almost falling apart when he took them out and caramelized the sauce on the grill. They turned out really well, and were tender, moist and very flavorful.
Rancho Beans – This is one of Anthony’s family recipes. It’s beans, onion, ground beef, sausage, and yellow and Dijon mustards. It cooked all day also, and is very simple. I like it, although I'm not nearly as crazy as he is.
Citrus Green Onion Coleslaw with Walnuts – Anthony wasn’t crazy about this recipe but I was really happy with it. He doesn’t particularly like coleslaw of any type, so it wasn’t a huge surprise. Instead of Napa cabbage I bought pre-shredded broccoli slaw and rainbow slaw (carrots, cabbage and broccoli). I bought two small bags, but it seemed to multiply so I think I will cut the recipe in half next time. The recipe called for shredded cucumber, but I decided against adding it. I used orange zest, plain yogurt, sour cream, apple cider vinegar, a pinch of sugar, and salt and pepper for the dressing. I added green onions, chunks of orange, and walnuts. It was light, fresh and summery tasting and much healthier than traditional coleslaw.

Gardenburgers – We needed a quick meal so we had Sundried Tomato and Basil Gardenburgers. They have a pizza sauce flavor, and go really well with a little bit of mozzarella melted on top. They’re one of my favorite quick, healthy meals. I had leftover coleslaw with it, which actually went better than I expected.

Crockpot Raspberry Chicken – I’ve been wanting to try this recipe for a while, and I am glad I did. The sauce is very simple, raspberry jam, yellow mustard and a little soy sauce, but it adds a lot of flavor. I cooked the chicken leg/thigh quarters in the crockpot with the sauce all day and they were incredibly tender. The sauce wasn’t very appetizing looking though, and neither was the chicken, so Anthony put the chicken on the grill for a few minutes and I made up a second batch of the sauce. He basted it on the chicken and it was absolutely fantastic that way. I loved the sauce, and the combined crockpot cooking and grilling was wonderful, but I don’t think I’d ever serve it straight out of the crockpot.
Wild Rice – I served the chicken with wild rice. The flavors went really well together. I added a bit of salt and a small pat of butter to the rice, and it really added depth to the flavor.