Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup (p22 December 2010/January 2011 Fine Cooking)
These ended up with a nice tang to them. I thought it was quite a nice thing. Over all the combination of the two sides made for a nice dinner. Shannon skipped the Pecans, as she would, but even with that it came out well. Worth it to make again.
Carrot and Leek Soup with Herbed Croutons (p22 December 2010/January 2011 Fine Cooking)
This was absolutely fantastic. It had a nice bright orange color and after being blended, ended up creamy and smooth. There was one drawback to this soup however. I didn't get a chance to have leftovers. I left the heat on very low, and by the time we made it back upstairs, it had reduced down so much, and slightly, well, became burnt. So we had our bowls but there was nothing left worth eating. Though for the rest of the week, I made certain that the burners were all off when I was done cooking.
Yogurt-marinated Roast Chicken (p22 December 2010/January 2011 Fine Cooking)
I put everything together the morning before making this. It was pretty easy to do. When I took it out of the bag, it was well covered by all the herbs and yogurt that was in there. Into the oven it went.
It roasted undisturbed for about 45 minutes while I made the cannellini beans. The chicken was quite good looking coming out of the oven and tasted quite good.
Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce (p25 December 2010/January 2011 Fine Cooking)
I should have prepared more be fore starting to make this. I really hosed up the mojo sauce. So much so, we ended not using it at all. So we basically had turkey cutlets with black beans. Which was a good meal in and of itself.
Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon (p27 December 2010/January 2011 Fine Cooking)
Served with the yogurt marinated chicken. It turned out pretty well. I should have chopped the lemon zest smaller, but it was quite good.
