Once I got back from abroad, I was able to get back to my resolution about trying new recipes.
Lemon Garlic Chicken from Kitchn–excellent. Vanessa had recommended this on FB. It’s going into the rotation. I served it with linguine. A+
It’s been incredibly hot in Davis, so I was trying to find a cold noodle dish.
Rice Noodles with Shrimp and Coconut-Lime Dressing from Bon Appetit. This one didn’t really float our boat–there was something missing, but we couldn’t figure out what. C
Udon with Chicken and Garlicky Peanut Dressing from Bon Appetit. This one was better, though I wanted it to have more of a kick. B
Spicy Green Bean and Tofu Stir-Fry with Ground Bison from Food & Wine. I liked this one, but the tofu didn’t get a chance to soak up the flavor at all. Next time, I would marinate the tofu for quite a while first. B
Chilled Corn Soup with Basil from Neighborhood Roots. This was a hit at book group. (I didn’t strain it, though.) A+
Cioppino-style Soup with Shrimp from Food 52. Dante and I loved this one. We’re eating the leftovers tomorrow night for dinner. A+
Silky Tomato Soup with Corn from Cooking Light. Dante didn’t love it (he doesn’t like tomato soup to be interesting), but my friends all loved it and wanted the leftovers/recipe. A+
Thai Chicken with Basil from Food & Wine. This was exactly what it was meant to be–it made a great lunch over rice, but we wanted more sauce. B+
Cucumber Gin and Elderflower Martini from Kitchen Swagger. My chiropractor gave me lemons and cucumbers from his garden. This is one of the new recipes I tried with them. Yummy, if a bit sweet for me! A
Old favorites
I’m not sure where I got this one:
ANGEL HAIR WITH GREEN-AND-YELLOW-TOMATO SAUCE
- 2 tablespoons pure olive oil
- 4 garlic cloves, minced
- 2 large shallots, minced
- 1 pound yellow tomatoes, diced
- 1 pound ripe green heirloom tomatoes, such as Green Zebra, diced
- 1/4 cup chopped basil
- 2 sage leaves, finely chopped
- Salt
- 1/2 pound angel hair pasta
- 2 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra-virgin olive oil
- In a skillet, heat the oil. Add the garlic and cook over low heat until fragrant, 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, 4 minutes.
- In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt.
- In a pot of boiling salted water, cook the pasta until al dente; drain and transfer to the large bowl. Toss well with the butter; serve.
My mom’s Banana Bread
3 overripe bananas
2 eggs
1/2 cup butter or butter-flavored crisco
1 1/2 Tbs sour cream
1 tsp lemon juice
1 c. sugar
2 c. flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Blend it all. My mom does it in a blender. I use a mixing bowl and beaters.
Turn into a greased or PAMed bread loaf pan.
Bake at 350 for 55-65 minutes.
