You Are What You Eat: July 17 through August 6
Streak of not eating in a restaurant - 512 days and counting.
New Recipes for the Year: 80 (+4)
It's been a little longer than usual since my last post, which is mostly because I've really been making a lot of fancy salads from my personal cookbook and after the usual two weeks I'd only made one new recipe. The third week stretched it out to four new recipes. All were from an issue of Eating Well; three of them were saved to my red folder when I cut up the issues that contained them.
- The only recipe from a still intact issue was the Socca with Crispy Potatoes & Scallion-Za'atar Relish from the July/August 2021 issue. Socca is basically chickpea pancakes, so this recipe is low carb, gluten free and most importantly, delicious. The fried potatoes and scallion garnish were nice, but M quickly identified any number of other items that we could serve on top of the chickpea pancakes, like spinach & feta. Honestly the hardest part of this recipe was acquiring chickpea flour. My prior bag was almost empty and for some reason our grocery store no longer carried it. M ended up ordering it online and it only came in comparatively giant bag, so it's a good thing we liked it, because otherwise we use it about two teaspoons at a time in falafel.
- The internet tells me that the January/February 2021 Eating Well was the original source for the Honey-Chipotle Salmon with Cauliflower Rice Pilaf. The pilaf was just ok, at best. The salmon was good, but not so amazing that it needs to break into my baked salmon rotation. After I made it, I realized that I had probably clipped the recipe not for the salmon, but for the dessert recipe on the other side, which I have not yet tried. Oh well.
- The September 2020 issue offered up the Creamy Pasta with Scallops & Brussels Sprouts. I liked it, M really liked it, neither of us thought it was as good as Pan-Grilled Sea Scallops.
- We still had turkey bacon left after making the scallops so I made a fourth prepared mac & cheese from the January/February 2021 Eating Well. Like those other three the "Brussels & Bacon Mac & Cheese" was a winner, albeit not nearly as good as the "Sweet & Spicy Macaroni & Cheese," which is still the clear winner of the ones I've tried.
New Recipes for the Year: 80 (+4)
It's been a little longer than usual since my last post, which is mostly because I've really been making a lot of fancy salads from my personal cookbook and after the usual two weeks I'd only made one new recipe. The third week stretched it out to four new recipes. All were from an issue of Eating Well; three of them were saved to my red folder when I cut up the issues that contained them.
- The only recipe from a still intact issue was the Socca with Crispy Potatoes & Scallion-Za'atar Relish from the July/August 2021 issue. Socca is basically chickpea pancakes, so this recipe is low carb, gluten free and most importantly, delicious. The fried potatoes and scallion garnish were nice, but M quickly identified any number of other items that we could serve on top of the chickpea pancakes, like spinach & feta. Honestly the hardest part of this recipe was acquiring chickpea flour. My prior bag was almost empty and for some reason our grocery store no longer carried it. M ended up ordering it online and it only came in comparatively giant bag, so it's a good thing we liked it, because otherwise we use it about two teaspoons at a time in falafel.
- The internet tells me that the January/February 2021 Eating Well was the original source for the Honey-Chipotle Salmon with Cauliflower Rice Pilaf. The pilaf was just ok, at best. The salmon was good, but not so amazing that it needs to break into my baked salmon rotation. After I made it, I realized that I had probably clipped the recipe not for the salmon, but for the dessert recipe on the other side, which I have not yet tried. Oh well.
- The September 2020 issue offered up the Creamy Pasta with Scallops & Brussels Sprouts. I liked it, M really liked it, neither of us thought it was as good as Pan-Grilled Sea Scallops.
- We still had turkey bacon left after making the scallops so I made a fourth prepared mac & cheese from the January/February 2021 Eating Well. Like those other three the "Brussels & Bacon Mac & Cheese" was a winner, albeit not nearly as good as the "Sweet & Spicy Macaroni & Cheese," which is still the clear winner of the ones I've tried.