These were quite good, though I think the temperature they had the heat at was too high. I'd definitely make these again.
Sautéed Chicken Breasts with Cherry Tomatoes, Olives, Feta, and Mint (Light & Healthy 2010: The Year's Best Recipes Lightened Up from Weeknight Kitchen with Lynne Rossetto Kasper)
I love olives...my wife, not so much. and even though I reduce the amount of olives in this, it was still a bit to much for Shannon. I still think it was good, though.
Everyone's Favorite Potato Soup with Bacon (Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe from Weeknight Kitchen with Lynne Rossetto Kasper)
This was surprisingly easy to make, and cheap too. I added some more spices and what not, because the recipe said I could...but it was a good baseline for a recipe. I added some red pepper, corn, peas and that seemed to bring it up to something quite hearty.
Braised Tofu and Peas in Curried Coconut Milk (How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food from News from Kitchen Collage)
Though I followed the recipe, I really questioned it right off the bat. When it called to make sauce and then add spices too it, I was curious, since I though you were supposed to bloom the spice or make a paste...and boy did it show later. While I thought it was ok, the spice kick that should have been there in a curry was not there in the slightest. It was kind of frustrating. I kept adding more and more and yet it was all swallowed up by the mixture of tomatoes and onions. Also, Shannon doesn't like tofu. So I guess I'll be having this for the next week or so for lunch (whee!).
Roasted Quinoa with Potatoes and Cheese (How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food from News from Kitchen Collage)
Over all this dish was pretty good. But I think the quinoa was undercooked. I was a bit surprised at the directions considering how long I've cooked quinoa before. Though I thought it was filling and kept me full for quite a while.
Yucatan-Style Chicken, Lime, and Orzo Soup (Bon Appétit newsletter)
I loved this soup. Warm on a cold day, spicy to clear out your sinuses and simple to make. Shannon thought it was a bit too spicy. Even though I only used 1/2 of the jalapeno peppers it called for, I suppose I could have toned it down a bit more by cutting out the seeds and ribs of the pepper I used, but to me it was just right.