cook

Cooking
I signed up for an online cooking subscription called The Fresh 20. Each week, they provide a menu with an accompanying shopping list for 5 quick and healthy meals. My goal is to use at least 2 menus from the site each month. I’ll be posting notes and reviews from my experience and my family’s reaction to the meals.

Jan 13 – 18 – Fresh 20 Recipes

    ITALIAN POLENTA MOZZARELLA BAKE w/ Spinach salad with pantry dressing
    SALMON w/ Roasted red pepper sauce & Parmesan cannellini beans
    PEASANT BEAN STEW
    GREEK CHICKEN w/ Warm spinach & orzo salad
    TWICE BAKED PIZZA
    POTATOES w/ Sautéed garlicky kale

Also, I’ve decide to assign each month of 2013 with a different type of cuisine and then prepare at least 4 meals that month based on that cuisine. January is Asian cuisine month.

January Recipes:
Pork Katsu
Salt and Pepper Shrimp
Eggplant, Chicken, and Mushroom Stir Fry
Spicy Dry Fried Green Beans
All from the Food Made Fast: Asian cookbook from William Sonoma

I’m looking forward to keeping up with my 2013 goals and to sharing my experiences with all of you.

Cheers!
A

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pestoMom’s Amped Up Pesto

With the new year, I’ve been trying to think of easy ways to get more veggies into our diet. I’m sure many moms out there have employed tricks of the trade to hide vegetables in their children’s favorite dishes. This was by far my most successful experiment. It was fast and I was able to use it in two different dishes this past week. It has a fresh lemony taste that my daughter loved!

  • 2 cups frozen broccoli (feel free to use fresh, I used frozen to save time)
  • 1 cup spinach
  • 1/4 cup parmesan
  • zest of one large lemon
  • juice of 1/2 a large lemon
  • 1/2 cup store bought prepared pesto
  • 1/4 cup olive oil
  • salt and pepper to taste

Boil the broccoli until no longer frozen, approximately 2 minutes. Combine broccoli, spinach, parmesan, lemon zest and prepared pesto in a food processor and process until a paste forms. Add salt and pepper and stream in olive oil until the paste thins a bit. Add in the lemon juice and blend some more. The pesto should now be a bit thinner than the store bought pesto. Test to see if more salt or pepper is needed.

I tossed the pesto with fusilli noodles one night (with zuchinni and tomatoes for the adults) and then used the pesto as the sauce for our home made pizzas another night. My finicky 8 year old loved it both ways!
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Cooking
I signed up for an online cooking subscription called The Fresh 20. Each week, they provide a menu with an accompanying shopping list for 5 quick and healthy meals. My goal is to use at least 2 menus from the site each month. I’ll be posting notes and reviews from my experience and my family’s reaction to the meals.

Also, I’ve decide to assign each month of 2013 with a different type of cuisine and then prepare at least 4 meals that month based on that cuisine. January is Asian cuisine month.

I’m looking forward to keeping up with my 2013 goals and to sharing my experiences with all of you.

Cheers!
A
=====================================

Cooking calms me. I love nothing more than to find an appealing recipe and cook all afternoon with a nice glass of wine. I’ve purchased a new compilation of Cook’s Illustrated recipes and I also received Nigella’s Christmas as a gift from my sister-in-law. I will attempt to work my way through both cookbooks over the coming year.

By the end of January, I want to reorganize all of my cookbooks and various recipes that were printed from the internet or pulled from magazines. As I go through my collection of cookbooks, I plan to tag recipes that I’ve always wanted to try as well.

Recent recipe posts:

Beef Short Ribs (Ina Garten)
Rack of Lamb (Ina Garten)
Butternut Squash Risotto (Ina Garten)
Salmon with crab and spinach (Me)

Filet Steaks with King Crab and Bernaise Sauce (Me w/ Ina’s Bernaise)

Risotto w/ Porchini Mushrooms and Gorgonzola

One response to this post.

  1. Posted by Jayna on January 8, 2010 at 10:53 pm

    You must have an awesome sister-in-law?!

    Reply

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Cannonball Read V

A bunch of Pajibans reading and reviewing and honoring AlabamaPink.

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