Fresh Herb and Tofu Curry

Recipe 31 - April 1, 2012

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Fresh Herb and Tofu Curry

This recipe comes from Sunset, March 2012

This recipe needed something more, it was quite bland.  Will not make it again.  

Mexican Pizza

Recipe 30 - March 27th, 2012

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Mexican Pizza

This recipe comes from Food & Wine, July 2010

Chef: Spike Mendolsohn

This recipe is relatively quick and easy and delicious!  Great variation on pizza.  Used a store bought dough, but will try homemade dough next time.  You can spice it up as much as you like.  

Creamy Risotto with Edamame

Recipe 29 - March 26th, 2012

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Creamy Risotto with Edamame

This recipe comes from Food & Wine, April 2007

Chef: Isabelle Smith

Unfortunately, the Laughing Cow cheese gave this dish a weird, bitter aftertaste.  The lager beer is an interesting addition.  It may have something to do with the weird taste as well?  

Dave's Mom's Spinach-Feta Pie

Recipe 28 - March 24th, 2012

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Dave's Mom's Spinach-Feta Pie

This recipe comes from Food & Wine, September 2006
Chef: Alhadeef

This was a tasty, pretty quick recipe.  It tasted good reheated as well.  It should be served as a side as the portions are small for a single serving.  I love that Food & Wine has recipes online from their 2006 issues, this is so helpful!  

Snap Pea Minestrone with Poached Eggs

Recipe 27 - March 21st, 2012

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Snap Pea Minestrone with Poached Eggs

This recipe comes from Sunset, March 2012

I made this recipe without the ham (don't tell Erik), it was still very good and didn't need too much additional salt.  It was good to learn a new technique for poaching eggs.  Used leftover ditalini pasta from a past recipe.  The serving sizes were plenty and the cooking times accurate.  

St. Patrick's Day Feast

Recipe 26 - March 17th, 2012

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St. Patrick's Day Feast

Last minute we decided on St. Patrick's Day to invite KB and J dble H over for dinner.  I bought the corned beef ready to boil and threw in the cabbage, carrots, and potatoes at the end.  Organic strawberries are in season, so I used up the last of my frozen rhubarb and made a strawberry rhubarb crisp.  Yum!

Tea-Scented Pumpkin Soup

Recipe 25 - March 15th, 2012

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Tea-Scented Pumpkin Soup

This recipe comes from Food and Wine, October 2006

Chef: Han Feng

Full disclosure, I used a Long Island Cheese squash and sesame oil drizzle in this recipe in place of the pumpkin and pumpkin seed oil.  Pumpkin seed oil has to be special ordered in this part of the country.  And I wanted to continue using the rest of the squash we have left over from the CSA.  This recipe was delicious as I made it!  It's probably just as if not more delicious with the correct ingredients.  It was pretty hands-off once the squash/pumpkin was cut up and easy to prepare.  The serving sizes were filling.  It's a light broth soup, not very thick with lots of subtle flavors despite the minimal number of ingredients.