Things I've made/eaten lately:
I was ill-prepared for International Pancake Day, but the plethora of pancake options that flooded my consciousness resulted in my treating myself to these lovely Lemon-Ricotta Pancakes for my birthday breakfast a few days later. Nice and fluffy and a step up from your normal, boring pancake. The blueberry sauce stained my bottom lip, though, so I spent the first few hours of my day worrying people would think I'd already been drinking red wine.
Pesto mac and goat cheese! Delicious, obviously. I always forget how awesome panko is. What's great about this recipe is it's mostly stove-top (so it's quick!) but still ends up with a nice crust liked baked mac and cheeses. If only I could ever use the broiler without charring the top of whatever I'm cooking... I really ought to lie flat on my stomach staring into the broiler and watch it the entire time. I halved the recipe since it's just me and I didn't want to die of fatty dairy overload or anything by trying to eat the whole thing within a week.
I've been trying to find ways to use tuna fish that don't make me gag (so, not tuna salad or sandwiches) so I can finally use up the canned tuna that's been in my pantry since I rescued it from a former roommate who was going to throw it out. I'd made a pasta dish or two that were OK but nothing special. Then for some reason I decided I thought tuna would go well with black beans. (Which I actually had never willingly eaten before, so I'm not sure how I came to that decision...though it may have had something to do with the facts that they're neighbors in my pantry and I'm trying to use stuff up.) So I Googled a bit and decided this Southwest Tuna and Black Beans fit the bill. I used it as filling for soft tacos, and I was surprised to discover I liked it even though I don't really like any of the things in it (except lime). I was somewhat bewildered at the store since the various fresh peppers were clearly mislabeled and I'm not terribly familiar with them. I'm pretty sure I didn't actually end up with an Anaheim, but whatever I got instead seemed to work fine.
Lentils are a thing I'm trying to eat more of. Super-healthy, super-cheap, long shelf life, probably a better idea for protein than stuffing my face with cheese all the time... I also recently remembered I had not yet used the crock pot another previous roommate gave me when he bought a bigger one. I needed to do something to break it in, so I gave this Sweet and Spicy Lentil Chili from Fresh from the Vegetarian Slow Cooker a try (see page 118; it won't stay there for some reason). I was not such a fan of this. I've just not had terribly good luck with lentils. The last thing I used them in was a soup that wasn't terribly exciting either. The spices in this are good, but I guess fundamentally I just don't like that much tomato (right, so chili probably isn't that great an idea...). I ended up freezing most of it once I realized there was no way I would eat it all (it claims to serve four to six, but at least I would definitely not want to eat more than like 1/12 of this at once). So it's lurking, waiting for me to suck it up and give it another go-round.
This Slow-Baked Beans with Kale casserole was another disappointment, but I'm not entirely sure it was the recipe's fault. My beans never got anywhere close to "creamy." Maybe I'll give it another try but using canned beans instead. I'd been thinking I was going to use dry over canned since they're cheaper and the extra effort really isn't that much, but I don't know, for the relatively small price differential the ease of cans probably make it worth it. (In other news, kale is only 96 cents for a big bunch. I guess I had never noticed its price before, but that's kind of amazing, especially given the whole "healthy food costs more" argument.)
Growing up I thought I hated soup (and probably did), but this winter that's one of the things I've been working on. It helps that I'm always cold in winter in Boston so warm liquidy food sounds much more appealing these days. Right now this is my soup obsession, except I make it with kale instead of escarole. I'm actually not sure I've ever consumed escarole, so maybe I should give it a try as written sometime. I keep forgetting to actually put the Parmesan on, which obviously means I'm not missing it. Then Martha Rose Shulman at the NYT had several "soups with grains" recipes that I gave a try. I made the Garlic Soup with Quinoa and Snap Peas (scroll down) and Wild Rice and Mushroom Soup. I had really high hopes for the mushroom soup, and it was good but not as good as I wanted it to be, especially reheated. (This was my first experience with dried porcini, though, so it was a learning experience.) I liked the one with snap peas a lot, though. It's basically an egg drop soup, and it's oddly satisfying (not in the sense of filling, though the quinoa helps with that, just that I felt a sense of satisfaction eating it—something about dredging the quinoa up or something...plus I love garlic, although it's not as dominant as the way the title is phrased would make you think).
Then there's the fancy grits that I'm pretty much obsessed with. The jalapeño keeps it from being boring, the goat cheese makes it rich and creamy, and the mushrooms are all earthy and satisfyingly umami-y. The perfect meal for a cold, wet, cranky day. I halve it, but the first time I made it I ended up eating all of it that night (which is well enough because I can't imagine it reheats terribly well).
And my latest obsession... Last week I ate at Not Your Average Joe's for the first time in a while and they had this new crusted portobello thing (with or without chicken—I'm not sure why anyone would really need the chicken, though). It was pretty much amazing, so two nights later I set out to replicate it. (Yes, I was that impatient.) I'm not sure what they used to encrust their mushrooms, but I used a mixture of ground pecans and Parmesan cheese, and it was even better (plus then I got to feel all virtuous for finally using part of the pecan meal or whatever my aunt gave me some time ago). So: Israeli couscous with some herbs or pesto or something topped with the mushrooms (NYAJ didn't slice them, but I did and recommend that, then dip in egg, then coat in the nut/cheese mixture or breadcrumbs or whatever, then fry), topped with a handful of arugula and some goat cheese. They also had a tomato sauce kind of around the side and on the couscous that I didn't bother adding; it's good with or without. I then made this the next night as well. And ate more pecan-fried mushrooms for brunch this morning. So yes, that's three and a half times in one week. There are two more portobello caps in my fridge, so it may just happen again...
Pardon the not-terribly-exciting picture and my entire lack of artistry with the cheese. (Oh, and I used orzo since it's also something I'm trying to use up, but Israeli couscous was much better.)