Vegetarian Moussaka

Recipe 11 - January 30th, 2012

Success!

Vegetarian Moussaka

This recipe comes from Cooking Light, March 2011

The bulgar added nice texture to the filling and I love eggplant, this is a really nice dish!  In the online reviews people have recommended adding more of the spices (be careful not to overdo the cinnamon), additional bulgar, and make a double batch of the béchamel.  I did not do any of these things (I don't read the reviews until after I've tried the recipes).

The recommended cooking times are good and there is a lot of multitasking involved and it does take a long time to prepare.  I am not familiar with traditional meat moussaka so there was nothing for me to compare the recipe to other than if we liked it or not.  And we did and will keep this recipe!

Bucatini with Cauliflower and Brussels Sprouts

Recipe 10 - January 28th, 2012

Fizzle.

Bucatini with Cauliflower and Brussels Sprouts

This recipe comes from Food and Wine, November 2011
Chef: Marc Vetri

I think the recipe was too oily for my taste.  The cheese and bread crumbs were a nice addition, but with the anchovies and oil and pasta (I used linguini because I couldn't find bucatini), it ended up being very rich and too filling.  The servings were large, cooking times were all correct, and it tasted nice, just not something I would make again.    

Spicy Tortilla Soup with Shrimp and Avocado

Recipe 9 - January 26th, 2012

Success!

Spicy Tortilla Soup with Shrimp and Avocado

This recipe comes from Cooking Light, March 2011

Yum!  This recipe is easy and delicious!  One review suggests adding more peppers for more heat.  It has a mild to medium heat straight from the recipe.  It is a great recipe for a cold winter evening.  Or when you have a tex-mex craving.  I worked straight from the recipe.  It took longer because I chopped the veggies myself.  The servings are generous and we have leftovers.  I'm excited for lunch tomorrow!

Mushroom and Root Vegetable Potpie

Recipe 8 - January 22nd, 2012

Success, but not a keeper.

Mushroom and Root Vegetable Potpie

This recipe comes from Cooking Light, March 2011

Chef: Jeanne Kelley

It was fun to use parsnips and rutabaga.  And all of my ramekins in multiple shapes and sizes.  The end result was really nice.  I'm a bit of a traditionalist and like my potpie with more of a pastry crust, not the crumble in this recipe.  The filling is really good.  But overall the amount of preparation and cooking time, plus multiple steps did not make this recipe worth repeating.  

Buttermilk Waffles

Recipe 7 - January 22nd, 2012

Success, but not a keeper.

Buttermilk Waffles

This recipe comes from The New Best Recipes from the editors of Cook's Illustrated

Yummy waffles, but not the best yet.  I've been trying different recipes for two years and still looking for that perfect waffle...  please share any great recipes!  

I must admit that I mis-measured the baking soda and had to pull some out of the dry batter.  This affected the waffles I'm sure.  Good, but still looking...

Red Kuri (or Butternut) Squash Soup

Recipe 6 - January 19th, 2012

Success!

Red Kuri Squash Soup

This recipe comes from Food and Wine, February 2012

Chef: Alice Waters

I used butternut squash for this recipe (which is a legitimate option).  I have found kuri squash since making the soup and would like to try it again using kuri squash someday soon.  This recipe is really easy, and delicious, and does not require a lot of ingredients.  The roasted fennel bulb, pecans, and marjoram added a lot!  Definitely add at least the roasted fennel bulb.  

I made the full recipe and it provided 5 servings.  This recipe is definitely a keeper!

Tuscan Kale and Squash Minestra

Recipe 5 - January 18th, 2012

Success!

Tuscan Kale and Squash Minestra

This recipe comes from Food and Wine, December 2011

Chef: Grace Parisi

I have to admit right off that I did not find "Tuscan" kale.  I bought (in layman's terms) "curly" kale and it worked well in this recipe.  One bunch equaled about 0.6 lbs and was enough for the recipe (it calls for a pound).  Also, as you will notice, my toasts got really toasty!

This recipe is quick and hearty.  The servings are pretty generous, I made the full recipe and there were leftovers.  The ditalini pasta are adorable and it was fun to learn about a new type of pasta.

I bought canned beans and would recommend Eden Foods canned beans.  They are the only company that has BPA-free can lining for their beans.  They also offer stewed tomatoes in glass jars, something I have found to be very hard to find.

We really liked the soup and will definitely make it again.