Sunday, November 22, 2009

What's cookin?

In the last three months, I've cooked a lot of things for the first time and tried a lot of new foods. Here's a quick list of recipes I've tried:

"Delicious stuff I've made more than once..."
Mackerel chowder
Salmon Burgers
Whole wheat sourdough with olive oil and herbs (I made the snacks, not the bread...)
Pumpkin Spice Cookies
Robyn's Beet Cake (kinda new, we've made Andrea's before and they're about the same)
Cornbread (from scratch, I've always used a mix before)
20-min granola
Toasted pumpkin seeds
No-Knead, Slow-rise, Sprouted Whole Wheat Bread (this recipe is crazy-hard, but I keep making it, hoping to figure it out)

Yum! I'll definitely make this again
Braggs Vinaigrette (me and husband's favorite dressing, we love the raw apple cider vinegar flavor!)
Crockpot Refried Beans
Walnut-Basil Pesto
Mushroom Chicken Thighs
Creamy Caesar Dressing (made this up all by myself)

Just okay, nothing special
Spicy Ranch Dressing
Cool Ranch Dressing
Basic Vinegar and Oil Dressing
"Simple Whole Wheat Bread"
Ice Cream Cake

Not a big fan of this recipe
Thai Pumpkin Coconut Soup (We have another pumpkin soup we love, but this soup was too bizarre for me)

Braggs Dressing
1/3 C extra-virgin olive oil
1/2 C raw apple cider vinegar
1/2~1 tsp Braggs liquid Aminos or soy sauce
1~2 tsp honey
1~2 cloves garlic
pinch of an herb blend of your choice or Braggs 24 herbs and spices
Mix it all in your blender.

Mackerel Chowder
I make chowder with canned mackerel and it is delicious--the highest and best use of the product! Place 1 can of fish in a two quart pot, bones, juice and all. Break up the mackerel into fairly small chunks and add 1 can of tomato sauce or diced tomatoes. Dice and add 1 onion, two tablespoons of raw rice or a cubed potato and salt and pepper to season. Add 1-2 cans of water or chicken broth. Boil vigorously uncovered for a couple of minutes and then cover and simmer for a half hour or so. The longer it cooks, the more tender the fish becomes. This is very similar to bluefish chowder. Enjoy! (2 1/2 Tbs rice and 1 can broth makes a nice thick stew, add more liquid if you want it more soupy)

No comments: