Tuesday, September 20, 2011

Tikka Masala, again!

JW's not feeling well so I decided to make Chicken Tikka Masala since he likes it, and maybe the spice will kick his cold!

So, to find the recipe, I came back to the blog, per usual. And each time, I am always so surprised at how long ago I made it. I found this post in June- I could have sworn that I already made it in September... JUNE! That was hella long ago! It's time!

I'm not reposting- I followed this, minus yogurt- I had fat free sour cream instead.

Sunday, September 18, 2011

Squash Soup for Sunday Sports

We are going to our friend JCH's for Sunday Sports! He (and our friend DSG) always have an amazing spread! Today will not disappoint with a brisket, collards with black eyed peas, potato salad, and something vegetarian.

To add to the vegetarian options, to satisfy the fall chill, and use up some CSA items, I'm making soup! I've previously made this soup with butternut squash, but the CSA sent sweet mama and kabocha, so I am using both!

Squash Soup

Rich, tasty, and perfectly fall. I like to serve it with a dollop of Greek yogurt in the middle of the bowl, or sour cream if that is all I have.

6 tablespoons chopped onion
4 tablespoons butter

1 medium to large squash, like butternut, kabocha, or sweet mama (or a combo)
3 cups stock (vegetable stock today, usually chicken though)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese

Carefully peel the squash, cut in half and remove the seeds, then cut into 1/2" chunks (or roast squash in oven 375 for 45 minutes to an hour. Scoop out seeds and discard.-- I have started to prefer the peel and cut method- less messy.)

In a large saucepan, saute onions in butter until tender.

Add squash, stock, marjoram, black pepper and red pepper flakes. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese with a hand masher (or in a blender or food processor in batches until smooth. Return to saucepan, and heat through). Do not let it boil.

Serve and enjoy!

Maybe next time I'll make a nice bread!

JW's 30th Birthday

For JW's 30th, we were originally going to get a large group of people together and go out to Zorba's for delicious Greek food! Then, the rain hit, and Phillies games got postponed so he had to go to the ballpark many days in a row- and wasn't as interested in another night out.

To celebrate, we decided to take The Waxed Bean down the street. We went to his mom's house, where I prepared dinner, and she made dessert!

Roasted Pork Tenderloin:
2 lbs Tenderloin (I used 2 1 lb loins, they cook faster)
2 cloves Garlic
3 T Dijon Mustard
3 T Honey

Cut garlic into slivers- and jab it into the pork. Mix mustard and honey together, and smear across top of pork.

Bake at 450 degrees for 35 minutes.

Slice on an angle.

Corn Risotto
Made corn risotto again since JW didn't eat any the other day.

For dessert we had a cake, and the icing was so amazing! I'll try to get the recipe!

Monday, September 12, 2011

Greek pasta

Someone has a 30th bday looming (he who shall not be named), so I'm trying to make a couple favorite dishes. Tonight was Greek pasta with artichokes!

I'm still mad he won't eat the corn risotto... as he claims its tainted (tainted from me arguing with him about something I don't remember)... I made it after "ruining his Sunday." Well, you ruined my corn risotto.

Sunday, September 11, 2011

Corn risotto, greens, and shrimp

I adapted a recipe from a crockpot cookbook to make on the stovetop for corn risotto. It was delicious- and I would make it a few more times with the CSA corn!

1 T Olive oil
1 shallot
1 c Abrorio rice
3 cups chicken stock
2 ears of corn, cut kernels off the cob
1 T of butter
1/4 c parm cheese
1 T diced basil

Add olive oil to the pan with 1 large diced shallot. Add the rice and let coat. Once everything is covered and sauteing, add the chicken stock and let the mixture simmer. Once the liquid has reduced, add the corn and butter. Once the corn is cooked, add the basil and cheese, and pepper to taste.

For the greens: Saute bacon and onion. Add greens, 3 cups chicken stock, and 1 t vinegar.

Tomato dinner

The CSA continues to bring us lots of great veggies- and interesting tomatoes- green ones and yellow ones this week! I made a capresse salad by slicing the green tomato, and layering mozzarella, basil, olive oil and salt and pepper.

I also made a great chicken- I adapted a marinade-
1/4c olive oil
3 T garlic
3 T soy sauce
1/4 t black pepper
1 t paprika

Then broiled it.  (it is so simple and so good.)

On top, I served a yellow tomato salsa with red onion and vinegar.


JW was craving nachos- but we didnt have tortilla chips and we didn't have salsa... well, I wasn't defeated.

I took the corn tortillas out of the fridge and broiled them to make chips. I layered on beans, chicken, red peppers, onion, cheese, and a homemade salsa- corn, red onion, tomatoes, and spices.

The chips weren't great- but they worked!

Chicken and red pepper Alfredo

Kitchen helper

Cajun shrimp

I made a Cajun shrimp dish, with corn, black beans and tomatoes- but I don't remember how.

However, here are the salads- mine with organic lettuce and cherry tomatoes, and JW's with romaine and not much else besides parm cheese.

 (Steve- thanks for reading!)

Thursday, September 8, 2011