You Are What You Eat: May 6 through May 20
Streak of not eating inside a restaurant - 800 days and counting (+15)
My new Recipes for the Year: 64 (+4)
M's new Recipes for the Year 15 (+2)
We were out of town for three nights since last time, which pushed down our new recipe numbers some. All four of my new recipes were from the April 2022 Eating Well, none of which we are going to make again. M pulled two from the internet, both of which we'll likely make again. Advantage, M. We'll start with mine.
- We led off with the Mâche & Chicken Salad with Honey-Tahini Dressing. M liked all the component ingredients (we used baby spinach, vbeing hard to come by) and the dressing was ok, but on the whole this was a solidly 'meh' salad.
- Next we went with the Frittata with Asparagus, Leek & Ricotta. We agreed that this was a perfectly fine frittata that wasn't particularly special.
- Next up was another salad that I chose because the dressing sounded interesting: Greens & Mango Salad with Ginger-Raisin Vinaigrette. The dressing involved putting raisins in a food processor with a lot of ginger, serrano chili, some cilantro and some other spices, plus olive oil. It was surprisingly and depressingly uninteresting, and the salad itself was pretty basic despite the mango. I was a little disappointed by this one.
- My last new recipe was Roasted Salmon with Lentil "Caviar". This used a lentil / lemon juice mix to simulate a visual "caviar" that was served over roasted salmon rubbed with coriander, cumin, pepper and oil. Note: the website says it had chopped dates in it, but the magazine does not, so I clearly did not use them. As M said, roasted salmon is hard to screw up and this was fine, but maybe not good enough to make again.
For her one dinner in this time period, M hit the cilantro/lime combination pretty heavily.
- First up was the Jicama Mango Salad with Cilantro and Lime. The dressing has honey and a hint of cayenne. I enjoyed it well enough, M loved it. The difference is that M loves jicama and I'm sort of indifferent to it. She loved it, so I'm sure we'll have it again.
- This salad accompanied burritos that were filled with Slow Cooker Cilantro Lime Chicken. This was legitimately delicious. As I told M, I'd rather eat this than many restaurant meals. I expect all the butter that joined the chicken in the slow cooker with the lime, cilantro and garlic probably helped make it even more delicious. 10/10, would happily make again.
My new Recipes for the Year: 64 (+4)
M's new Recipes for the Year 15 (+2)
We were out of town for three nights since last time, which pushed down our new recipe numbers some. All four of my new recipes were from the April 2022 Eating Well, none of which we are going to make again. M pulled two from the internet, both of which we'll likely make again. Advantage, M. We'll start with mine.
- We led off with the Mâche & Chicken Salad with Honey-Tahini Dressing. M liked all the component ingredients (we used baby spinach, vbeing hard to come by) and the dressing was ok, but on the whole this was a solidly 'meh' salad.
- Next we went with the Frittata with Asparagus, Leek & Ricotta. We agreed that this was a perfectly fine frittata that wasn't particularly special.
- Next up was another salad that I chose because the dressing sounded interesting: Greens & Mango Salad with Ginger-Raisin Vinaigrette. The dressing involved putting raisins in a food processor with a lot of ginger, serrano chili, some cilantro and some other spices, plus olive oil. It was surprisingly and depressingly uninteresting, and the salad itself was pretty basic despite the mango. I was a little disappointed by this one.
- My last new recipe was Roasted Salmon with Lentil "Caviar". This used a lentil / lemon juice mix to simulate a visual "caviar" that was served over roasted salmon rubbed with coriander, cumin, pepper and oil. Note: the website says it had chopped dates in it, but the magazine does not, so I clearly did not use them. As M said, roasted salmon is hard to screw up and this was fine, but maybe not good enough to make again.
For her one dinner in this time period, M hit the cilantro/lime combination pretty heavily.
- First up was the Jicama Mango Salad with Cilantro and Lime. The dressing has honey and a hint of cayenne. I enjoyed it well enough, M loved it. The difference is that M loves jicama and I'm sort of indifferent to it. She loved it, so I'm sure we'll have it again.
- This salad accompanied burritos that were filled with Slow Cooker Cilantro Lime Chicken. This was legitimately delicious. As I told M, I'd rather eat this than many restaurant meals. I expect all the butter that joined the chicken in the slow cooker with the lime, cilantro and garlic probably helped make it even more delicious. 10/10, would happily make again.