Butternut Squash Curry

Chile Verde Con Cerdo Burrito

Stuffed Pepper

BOOK: Vegetarian Classics by Jeanne Lemlin

DISH: Mushroom and Herb Polenta

Say Cheese......and Meat Manicotti

This Manicotti dish was a tiny terrific treasure to taste buds tonight! The recipe is courtesy Giada De Laurentis from the Foodnetwork.com site under "Beef and Cheese Manicotti".  The recipe called for ground beef and I substituted a mixture of ground turkey and sage sausage.  The family rated it with an average score of 4.5 out of 5 and said it should go on the list to fix again.  I thought it was delicious and the sage sausage really added a great flavor.

FIRST POST: Chicken Stir Fry

As my first dish I made a simple Chicken Stir Fry with White Rice.  It's easy to make and you can practice your vegetable cutting skills in the preparation while listening to your favorite music (or your kids, try this listening to Nikki Minaj) . I had my son help in prepping by having him slice the vegetables while I blanched the broccoli and cooked the chicken.  Once the ingredients are prepped you just cook the veggies (start with onions and carrots) and follow with the rest....I like a little crunch left.  Then you put the cooked chicken in and add the liquids until the sauce thickens a little.  I am trying to lower my cholesterol so there is just a little olive oil in the dish. I made this dish from memory and did not follow a specific recipe, maybe that's why it did not taste as good as the last time I made it, that and the lack of butter! (Rating 3.5 out of 5)


Ingredients: Cubed Chicken Breast, Extra Virgin Olive Oil, Ginger, Garlic, Onion, Carrots, Red and Orange Peppers, Blanched Broccoli, Snap Peas, Water Chestnuts, Chicken Broth, Soy Sauce and Corn Starch Slurry....and of course the white rice.

BOOK: Plenty, Vibrant Vegetable Recipes from London's Ottolenghi

DISH: Sweet Corn Polenta

(Rating 4.5* out of 5)

From Plenty, by Yotam Ottolenghi, page 266

Ingredients: Vegetable Oil, Eggplant, Tomato Paste, White Wine, Peeled Tomatoes, Water, Salt, Sugar, Oregano, Ears of Corn, Butter, Feta Cheese, Pepper.

DISH: Mee Goreng

Mee Goreng looked like it would be good to eat and fun to make. It was all that. This is a dish that the book calls Malaysian street food.  the dish has a lot of punch (spiciness) to it because of the chili paste. Basically, its a noodle and vegetable dish I made in the wok. Its the flavor that makes this so good. I even made a lot of mistakes and substitutions in this dish and it still was a success. I did not have thick soy sauce and I am not even sure I know what it is. My grocery store did not carry it. And I completely forgot to buy the mung bean sprouts or the iceberg lettuce so they never made into this dish. Not items you would normally find in my kitchen. But it was good, refreshing. I could see myself eating this as I walk around a street fair. I would even say this dish is some of the best street food I've ever tasted. (Rating 4* out of 5)

From Plenty, by Yotam Ottolenghi, page 185

Ingredients: Peanut Oil, Onion, Firm Tofu, Green Beans, Choi Sum (or Bok Choy), Fresh Egg Noodles, Coriander, Ground Cumin, Sambal Oelek (or another savory Chili Paste), Thick Soy Sauce, Light Soy Sauce, Water, Mung Bean Sprouts, Iceberg Lettuce, Shallots, Lemon Wedge

DISH: Parsnip Dumplings In Broth

This dish looks great. And even sounds great. What could be better than a nice flavorful soup on a cold San Francisco summer night. Evidently there are better things.  I had to re-read the recipe to find out what I did wrong. Nope, I followed it pretty close. The best way I can describe the broth is bland to the tenth power. The dumplings were no better. Bland in bland. I am not that familiar with Parsnips, but I am not unfamiliar with them either. I like them roasted and I like their flavor. But these dumplings were too 'parsnipity' for my liking. I've made lots of broths before which are better so this recipe will not get a second look from me.  (rating 1/2 out of 5)
From Plenty, by Yotam Ottolenghi, page 28

Ingredients: Olive Oil, Carrots, Celery Stalks, Onion, Celeriac, Garlic Cloves, Parlsey, Black Peppercorns, Bay Leaves, Prunes, Russet Potato, Parsnips, Butter, Self-Rising Flour, Semolina, Egg, Salt, White Pepper.

DISH: Shakshuka

This dish originates in North Africa and has many variations. After the last couple of dishes i made, and not pleased with, this was a welcome outcome. The recipe says at one point to taste, and states, "..it should be potent and flavorful". It was on every level. It is a dish which made me want more. This is a dish I would try again, and again,  and maybe try one of the other variations suggested in the book.  If I made the same, I would cut the peppers thinner to make it more mouth friendly. I also envisioned the egg(s) in the dish as having runny yolks. Dreams of the rich yolk mingling with the flavors danced through my head as I prepared the last step. My yolk however, came out solid. Maybe I did not have the temperature 'gentle' enough as the recipe called for. I was not disappointed in the eggs, however,  I will aim for the soft yolks next time. The only substitution I made was using regular brown sugar in the place of muscovado sugar, which I will make sure I have on hand next time. And there will be a next time. A very nice and delicious dish. (Rating 4* out of 5)

From Plenty, by Yotam Ottolenghi, page 87

Ingredients: Cumin Seed, Olive Oil, Onions, Red Bell Pepper, Yellow Bell Pepper, Muscovado Sugar, Bay Leaves, Thyme Sprigs, Parsley, Cilantro, Tomatoes, Saffron Threads, Cayenne Pepper, Salt, Black Pepper, Water, Eggs.