Tag: 4 stars

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Lavash Crackers

As it happens, both of us have suffered through colds, which means that we’re less likely to make up something exotic — why make something really special if you can’t taste it? — and have stuck to simple basics, such as soup and crackers. Now, we normally don’t buy crackers at the store (all right, to be completely honest, sometimes we do, but it’s not too often), since we have a recipe for a nice light cracker that’s pretty easy to make up. Forgive the photos; in our sinus-congested, shivering state, we initially had the camera on the wrong setting. Continue reading “Lavash Crackers”

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Goat Cheese Tartlets

baked tart

For our “fancy meal” this week, we went with

  • Goat Cheese Tartlets
  • Baked Butternut Squash
  • Beets in a Balsamic Pecan Glaze
  • Dinner rolls

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Kale Chips

kale chips

Imagine if you could have potato chips that were actually good for you. You can, sort of. Well, you can have kale chips. They are just as addictive as potato chips, only made from that super-veggie, kale, and they are nearly as tasty (let’s face it, for taste, potatoes are hard to beat). And, they are probably the best way to use kale. Continue reading “Kale Chips”

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Chana Masala

chana masala and rice

Doesn’t Chana Masala sound exotic? You know just from the name this is going to be a fun and tasty dish. We think so, too, and are a bit surprised that Madhur Jaffrey calls it Chickpeas in a Sauce in her book At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. Of course, many people will find the latter name more descriptive, even if it is less poetic.

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Ricotta Cheese

rocotta cheese

Ricotta cheese is one of the easiest cheeses to make; we’ve only had it fail once — for this post of all things. But we persevered and made our own 100% scratched ricotta that will go into our mushroom ravioli. Even though ours failed the first time, we’ll provide that as our recipe and we’ll tell you what we did for the second.

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Slow-Cooked Greens

During the winter months, we get quite a lot of greens: turnip greens, mustard greens, collard greens, you name it, if it’s green we’ll get it. And, for a long time, basically, we just sautéed or steamed them as a side, which used up the greens but didn’t really make them stand out. Sure, they were nutritious, but not necessarily delicious. Okay, yes, but delicious, no. In particular, collard greens seemed to stand out as one that was just (barely) okay. In fact, we kind of dreaded getting a bunch of collards in our weekly share. As it turns out, we just didn’t know how to cook them.

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Broccoli Cauliflower Cheese Pie

With the holiday season upon us, we, like you, get invited to various parties. Most seem to center around food, and they are often potluck-type affairs, which allows us to taste a bunch of new things and maybe get ideas for future dinners. At the very least, we get some really good food, and we try to bring the same. To the party we attended yesterday, we brought a Broccoli Cauliflower Cheese Pie. We like it because it’s pretty easy, travels well, and it’s a bit different from most casseroles. And it’s really tasty, too.

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