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chicken makhani {oh-so-good. i'll double it next time.}
Spaghetti with Bolognese Sauce {served this with my homemade pasta, yum. also: made a double batch and it was eaten in about 2 days. my family eats *a lot* of food.}
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Gwendolen Elliott This photo made me feel so hungry all of a sudden!
Baked Chicken with Onions, Potatoes, Garlic, and Thyme {so good. used the last of our csa potatoes, including awesome purple ones. used the chicken carcass to make chicken noodle soup for lunch the next day. yum.}
Lemon-Horseradish Fish Cake {these were a huge hit. i substituted salmon because i can't stand tilapia. ours turned out a bit greasy, not sure why. but still very good.}
Tomato Soup with Cheese and Bacon Toasties {this is so good, but it uses at least 2 pans plus the blender, so in the end, on the night that this was scheduled, I skipped it -- it was just me and the two younger kids at home, I'd just gone through a huge kitchen clean, and I didn't feel like mussing it. So we ended up with brie and sourdough for supper instead. Still, I highly recommend this if you aren't exhausted and feeling apathetic about cleaning up pots, pans, and blenders.}
Pizza Frittata with Crisp Garlic Bread from October 2004 issue of Everyday Food (not up on the Martha Stewart website, but here's a version of the frittata from PBS) Method for Crispy Garlic Bread: Preheat oven to 350. Cook 4 garlic cloves in boiling water for 2 minutes; remove and finely chop. (I used 5 and I'm not sure the boiling is necessary ... it does really cut back on garlic flavor.) In a small bowl, mix garlic with 1 stick softened butter, 2 tablespoons chopped fresh mint or parsley, and coarse salt to taste. (I used parsley, and forgot to add the salt ... duh, that would have been good.) Spread butter mixture on cut sides of an 8-ounce loaf Italian bread (halved lengthwise). Sandwich together. Bake until crusty and butter has melted, about 10 minutes. (I used a loaf of French bread because my store didn't have big-enough loaves of Italian bread and buying two would have been pricey. I baked it 15 minutes -- 10 wasn't enough to melt all the butter.)
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Grace Notes: it was a bit too salty. I will probably omit the salt from the sauce if we make it again, and cut back the salt in the eggs to 1/2 tsp. I didn't measure the cheese I sprinkled on top and it ended up being too much. Next time I'd be a lot more conservative with the cheese. The crispy garlic bread was awesome. Everyone enjoyed this meal. It reheated well for my husband when he got home at 9pm.
So good, such a long time favorite. We use our own homemade tortillas! Tortilla and Black Bean Pie.
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Lighter General Tso's Chicken (egg whites and cornstarch -- a clever way to make "breading"!)
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Gwendolen Elliott Our favourite too! We make it about once a week!
saraelise I haven't made this in a while. Thanks for the reminder.