This menu started because we can't, without a lot of effort, leave the house. So Pull stuff out of the freezer and go, what can I make with this.
So I know I always have to be be careful when using dill, because Shannon likes it, but not near as much as I like it. So if it's there, saying hello, in the background, that's ok, but once it is out front and demanding attention, that's to much for her, but just the right amount for me. So I went a little light on the dill that was called for at the end. Other then that, this was actually a fairly simple, and weather appropriate as the temperatures fell this week. Lots to savor, not to complicated, and one pot. Though it may need a bit more liquid (for the leftovers).
Simple, but time consuming. I did buy extra bacon so I may or may not have had bacon to eat while making this.
So I made the burger with the spices it asked for but skipped the grilled onion part. The pork burger patty with the spices and salt in it was quite good. I topped mine with non-grilled onions...then I ran of to play arcade video games with Chris and Dave... My hands and arms are so old.
So I had to make a 2nd trip to get the noodles, and after, I swear looking over them 2 times I finally saw them on the shelf. I used all 3 bundles of noodles in the package (which was fractions of ounces over what I needed). This came together well...a nice combination of napa cabbage, other things and the beef and sauce. I was pretty happy.
Simple, relatively quick and delicious.
I increased the sauce a bit but this turned out pretty good overall. I still wanted a bit more spice so I topped mine with sriracha. Good stuffs.
So I don't know why I delayed this last time, yes I was emotionally overwhelmed (for reasons I cannot go into), but it really was easy, boil diced potatoes for a bit, put in pan with chorizo. Om nom nom nom. Good stuffs.
We both like the meatballs, I served them over some of the leftover rice from the spicy orange chicken. Good stuffs.
So I didn't add fennel to the grocery list, yes one of the title ingredients, so when I went to go make this the first time, no such luck. Second time around I stopped by the grocery store first, then brought it home to make the dish. I'm pretty sure I've made this before, but it's pretty good and worth a second look or 3. Good stuffs.
Simple, good, quick
This had too much oregano. End of story. It just overwhelms everything else. We reduced the veganiaty of this by adding cheese to the sloppy joes. We also used it as a filler in the tacos. And the oregano overwhelmed the chorizo.
Can this be adjusted to be a better combination of flavors? Sure. Easy to do? Sure. I may try it again, but there's no way I'm going to add that much oregano.
Delayed until today.
Simple, nom.
I cut out the potatoes because after the news we got that day I didn't feel like putting in the effort. So it just simplified into the normal chorizo tacos.
Good again. I maybe went a little light on the pepper jelly, because I was running out (had a small jar). Nice mixture.
yep.
So the cheese they wanted to use wasn't really available, so I I ended up using some Red Hawk from Cowgirl Creamery. May not be as funky as the author wanted, but should be good enough. I also supplemented with another cheese that I can't remember right now. Anyways, it ended up being pretty good and if you see that bread? Amazing on the color and taste. Pretty happy with out this turned out and will do it again. Since I have the cheese, probably next week.
I had my doubts. Basically a tiny amount of beef and a bunch of spices and etc. But this was really good. On the extra benefit, I found the first sighting of Templeton Red from Peace Tree (since I happened to run out to whole foods to get the sour dough / flat breads (flat bread selection sucks), this is because GWM is in this grey territory for me). Anyways the flatbread combined with the yogurt and some pickled vegetables (ok, just hot yellow peppers) made for a quite good meal.
I've made a lot of mac and cheese, and use a lot of combinations of cheeses. Was this the best? No, not really, but it was pretty good. I got a nice combination out of the Cheese Mix (Prairie Breeze, Kinsman Ridge, and Emmentaler) and it pretty much follows what I've been doing for a while, baked and etc. I think the real key, which I haven't done, but could, is to put the cheese pasta mixture into a heat cast iron pan. Anyways, pretty good, not that much different then what I do normally (Based on the Alton Brown recipe)
I have cod, need to use the cod, but don't particularly want to do fish and chips. Not that I don't like fish and chips, it's that I don't particularly like dealing leftover oil. Anyways this was pretty easy to do. Make mashed potatoes, put garlic and salt and fish under mashed potatoes, bake. Pretty good.
Started on Friday (Soaking beans), started in earnest around 2:PM, then was ready around 5. Pretty good soup. Simple, good flavors. Combined with some good bread (La Mie), a salad (Holly) and pineapple (Holly). Good date night dinner w/ the Hettingers.
Quick Sunday dinner. Good stuffs.
These were pretty good. Easy to make with a food processor. I honestly don't know what I'd do without it.
So I simplified this a lot and then instead of grating new carrots, I added the leftover slaw and a few other things. It was not the best I've done, but wasn't bad.
I added the last of the Harissa that was in the cupboard to the meat to spice it up and some salt and pepper. it made for a good quick dinner. Had the onions going in one pan, put fries in the oven and prepped the beef before cooking it off. With the timing everything came together at almost exactly the same time.
So with the free ham (certificate) from work that I already broke down into usable pieces, I took out a bag of 3 hunks and chopped up 2 of the hunks added some peas to the doubled mildly modified Alton Brown baked mac and cheese recipe. I swapped the paprika, which I didn't happen to have on hand for some reason. I added about the same amount of the jalapeno powder.
These didn't turn out how I envisioned. Still good, though. The Pork Belly / Fresh Side was already sliced and so I couldn't get the size of the lardons that I wanted, because I was already limited by the slices. That being said, it still cooked up well and tasted pretty good. I had mine with some of the normal toppings and some of the Harry Hotter sauce from Juan's which perked everything right up. On a side note, the Kalona's sour cream is amazing.
For New Years I also broke out the Goat Cheese Brie and made some Cheddar and Horseradish spread (using Prairie Breeze)
