Adapted from the weekend gourmand, who adapted from Homesick Texan Makes 16 tortillas (if you’re going to the trouble of making these from scratch, don’t just make 8–you can save whatever you don’t eat right away for the next day or two) So the problem I see with the recipe as written is that I have to …
Category Archives: Adventures in Cooking
Limey Cabbage
We get cabbage quite often in the CSA, and I didn’t used to be a cabbage person. I never understood why folks wanted cabbage instead of lettuce on their fish tacos. I don’t like coleslaw. I don’t like cooked cabbage – blech! Limey Cabbage is pretty much the only way I really like to eat …
Frozen Pizza
“Frozen Pizza? What’s that doing on your blog?” Yes, yes – I can hear you now. Don’t worry; this is not grocery store frozen pizza. This is a how-to for making frozen pizza kits for your own self. And then how to use them also. Check it out – you might even like it… Ingredients …
Hubby’s Fried Rice
We both love fried rice, but we both hate eggs. I don’t know how many folks know this, but every Asian restaurant in Tacoma includes eggs in their fried rice. Fortunately, my husband does a fabulous rendition of fried rice. Therefore, it’s time for a guest post from The Hubby! Ingredients: 2 cups rice water …
Roasted Carrots
This recipe is my version of America’s Test Kitchen’s New Best Recipe roasted carrots. They actually call for baby carrots in the recipe (yeah, those already-peeled nubs that you buy in a bag), but since we’re using CSA veggies, I just peeled and sliced some of our fresh-from-the-farm carrots instead! Ingredients: 2 pounds carrots, peeled …
Twice-Baked Potatoes
I found my inspiration in America’s Test Kitchen’s New Best Recipe, and made a few changes, based on what I had on hand. Here’s the note that they include in the recipe book: To vary the flavor a bit, try substituting other types of cheese, such as Gruyere, fontina, or feta, for the cheddar. Yukon …
Hamburgers
Hubby & I have been making hamburgers together for years, so we’ve got it down to a science at this point! Ingredients: ½ pound lean ground beef 1 slice sandwich bread, crusts removed, torn into quarters 2 tablespoons milk, or more as needed ground black pepper finely chopped onion and garlic (optional) cheese (cheddar, Swiss, …
Spaghetti and Meatballs and Squash (oh, my!)
Although this is where I usually list my “inspiration,” this meal was one of our traditional meals from America’s Test Kitchen, adapted to the ingredients we had on hand (mostly including leftovers). I really enjoyed it, so I hope you give it a try! Ingredients: 1 acorn squash olive oil 6 cloves garlic, peeled & put through a …
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Decadent Hot Chocolate
Hubby & I went to our friends’ house Christmas Evening and brought the makings for the decadent hot chocolate recipe I found in the The America’s Test Kitchen Family Cookbook. Since the cookbook is 3-ring binder style, I took the hot chocolate page out in preparation to bring it with me, but I apparently set it …
Broccoli, Red Pepper, and Cheddar Chowder
So far, I make this recipe exactly as I found it at Epicurious, but I’ll update here if I come up with any significant changes. For me, it just tastes exactly like Broccoli Cheddar soup should, but made with decent ingredients I have in my home. Ingredients: 1 small head broccoli (½ pound) 1 large boiling …
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