One Pan Farro and Tomatoes

This dish was absolutely delicious, one of my favorites so far. And it’s super easy!

Farro is a bit expensive for a grain, but it was definitely worth it. This dish was flavorful, hearty and satisfying.

Tips for Next Time:

1. Double the Tomatoes: I ended up doubling the amount of cherry tomatoes since the carton I bought was bigger than what was called for, and I would definitely do it again.

2. Double the Recipe: This only made about 3 main dish portions on the scant-ish side, so I would definitely make more next time.

3. Cut the Salt. There’s a lot of salt in this (1.25 tsp). Next time I’ll cut 0.25 teaspoons and see how that goes.

4. Feta and Basil: Instead of parmesan, feta really sent the dish over the top. And definitely don’t omit the basil. So good in this dish.

 

 

http://smittenkitchen.com/blog/2013/07/one-pan-farro-with-tomatoes/

Advertisements

Ratatouille

This recipe was extremely time consuming an labor intensive. It was good, but not worth all of that time and effort. It took especially long since my stock pot is not as wide as the dutch oven pictured in the recipe, so to get a nice caramelized crust on the veggies I had to cook them in batches within batches (i.e. I had to divide up the zucchini and eggplant into two batches each in stead of cooking each veggie all together).

Original Recipe: : http://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669

I had the thought that roasting all of these veggies instead of sauteing them would at least cut down on labor, and I found a recipe that does just that! It wouldn’t take less time, but cuts down dramatically on the amount of time spent slaving over the stove.

Also, it freezes well so definitely worth trying again.

Roasted Recipe: http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

 

 

Pan Seared Pork Chops

This was a disaster for my first pork experience. I take the blame, I have a feeling it’s because I didn’t use a meat thermometer when they were in the oven, and I left them in the pan too long, but these suckers were super dry and salty. Like country ham (which I love, but on a pork chop a little too thick for my taste).

I think I just need to invest in a meat thermometer and only sear on each side for less than a minute. And maybe cut down on the salt just a tad.

Recipe: http://www.seriouseats.com/recipes/2014/03/perfect-pan-seared-pork-chop-recipe.html

Peanut Noodles Remix

This recipe for peanut noodles was light years ahead of the other one I tried. The sauce was just so much more flavorful, and it’s extremely easy to make.

I even had to leave out the lime (mine went bad and I didn’t notice until too late), and it was still delicious!

Would definitely make again, wouldn’t change a thing!

Recipe: http://www.foodnetwork.com/recipes/ellie-krieger/aromatic-noodles-with-lime-peanut-sauce-recipe.html

Soft Boiling an Egg

I’ve never done this before, but tried to for the first time at the suggestion of Smitten Kitchen’s Warm Potato Lentil Salad. These directions from TheKitchn worked perfectly. Since I wasn’t going to eat the egg straight out of the shell with a spoon (instead taking it completely out of the shell and putting it on top of a salad), I opted for the slightly longer cooking time.

Recipe: http://www.thekitchn.com/how-to-softboil-an-egg-138819

Warm Potato Lentil Salad

This was absolutely delicious. It is my kind of dish: hearty, flavorful and healthy.

I made the recipe exactly as written, omitting only the capers. The cornichons added a delicious crunch and zip to the dish that I loved. I would say that I don’t think the thyme is absolutely necessary, since there are a lot of other flavors going on, the thyme gets a bit lost. The parsley is a must, though.

I also followed the suggestion at the end to add a soft boiled egg on top (see separate post), which brought it over the top.

Recipe: http://smittenkitchen.com/blog/2014/01/warm-lentil-and-potato-salad/

Orange Stir Fry Sauce

This sauce was pretty good. I changed the technique a bit (which worked really well), and I would definitely make again with a few modifications.

1. Technique

I mixed in all of the ingredients into a glass jar with the exception of the ginger and garlic. I put the ginger and garlic in the pan in the very beginning after the oil. Then, when I added the sauce at the end, I shook the jar vigorously to mix everything together before pouring it down the side of the pain.

2. Ingredient Modifications

I’d definitely add a bunch of orange zest. The sauce wasn’t orangey enough for me. I’d also add a bit of sherry/rice wine because I love that flavor.

Recipe: http://www.thekitchn.com/how-to-make-various-stirfry-sa-97698

Leek, Chard, Goat Cheese, Corn Flatbread

The store had no leeks, and since I’m not a huge chard fan (but a huge leek fan), I decided not to use chard. I used red onions, red pepper, corn and goat cheese. It was pretty good, but as the recipe says, the stuff falls off the flatbread easily because there’s nothing to bind it to the crust. Just FYI.

I’d love to try the real recipe sometime when I find leeks!

http://smittenkitchen.com/blog/2012/08/leek-chard-and-corn-flatbread/

Linguini with Tomato Almond Pesto

I kind of botched this recipe a bit, but I think if I do it right next time it will turn out really well. Notes:

1. The main problem was I used a Vitamix instead of a food processor, so the sauce basically turned into a creamy, almond-milk tomato sauce instead of a crunchy. Next time, coarsely chop almonds in the Vitamix first, then take them out, blend ALL of the rest of the ingredients, then just mix in the chopped almonds at the VERY end (the recipe calls for you to put them in after the basil but before the tomatoes, but for me it should be at the very end).

2. I used parsley instead of basil (it was on hand). I think this was why it turned out a bit bland, I woke it up with a little bit of vinegar, but it was still a little underseasoned tasting.

3. Linguini! I don’t think I’ve really cooked with it before, but yum, al dente linguini is so delicious.

 

 

 

http://smittenkitchen.com/blog/2010/09/linguine-with-tomato-almond-pesto/