What I've been cooking/baking
Oct. 4th, 2007 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahmichiganI tend to go in cycles where I'll pick an ingredient (usually a quality protein or a vegetable I like but don't eat as often as I'd like) and will use it in various applications, and I've done a bit of that lately.
I know I'm forgetting a few things, but a list of what I've been cooking/baking:
-Various things with soy sausage, including cheese & sausage omelets.
-Various things with red bell pepper, including omelets and salad.
-A recent favorite salad combo has been greens, cucumber slices, thinly sliced red bell pepper, herbed feta cheese, and reduced-fat Caesar dressing.
-Another variation on my fruitee oatee bars. This time, I used 2 apples, sliced, and about 2/3 of a cup of frozen-then-thawed blackberries. It turned out a bit drier than some of the other fruit combos I've used before. I think if I go with apples again, I'll add not only the drizzle of honey I used this time, but also a tablespoon of water mixed with a teaspoon of lemon juice.
-Bean and veggie enchiladas with green sauce. The sauce was from a can and it turned out a bit soupy, but still good. I did NOT use the recipe from the can, which called for mozarella. Philistines! I used colby-jack but would have used chihuahua cheese if I'd had it on hand.
-Filled acorn squash. I had leftover enchilada filling, and it went into the two halves of an acorn squash that I'd baked, cut side down, at 400 degrees for 50 minutes. The recipes I'd read called for a whole hour, but the squash halves were practically mush after 50 minutes, so this seems excessive.
What I want to make next is potato salad with these little round red potatoes I have, and fresh dill from my yard. Maybe tonight...
I know I'm forgetting a few things, but a list of what I've been cooking/baking:
-Various things with soy sausage, including cheese & sausage omelets.
-Various things with red bell pepper, including omelets and salad.
-A recent favorite salad combo has been greens, cucumber slices, thinly sliced red bell pepper, herbed feta cheese, and reduced-fat Caesar dressing.
-Another variation on my fruitee oatee bars. This time, I used 2 apples, sliced, and about 2/3 of a cup of frozen-then-thawed blackberries. It turned out a bit drier than some of the other fruit combos I've used before. I think if I go with apples again, I'll add not only the drizzle of honey I used this time, but also a tablespoon of water mixed with a teaspoon of lemon juice.
-Bean and veggie enchiladas with green sauce. The sauce was from a can and it turned out a bit soupy, but still good. I did NOT use the recipe from the can, which called for mozarella. Philistines! I used colby-jack but would have used chihuahua cheese if I'd had it on hand.
-Filled acorn squash. I had leftover enchilada filling, and it went into the two halves of an acorn squash that I'd baked, cut side down, at 400 degrees for 50 minutes. The recipes I'd read called for a whole hour, but the squash halves were practically mush after 50 minutes, so this seems excessive.
What I want to make next is potato salad with these little round red potatoes I have, and fresh dill from my yard. Maybe tonight...
