Food!

My dinners have not been very inspiring lately, but tonight's was so easy and really tasty, it's worth sharing.

( Italian Sausage Kabobs )

We've been having pretty good lunches lately, too. Today we had ( Cuban fried rice )

Last week I picked up a couple salad containers, they have little built-in dressing containers in the lid to keep your veggies from getting soggy! They are neat. A bit leaky if you're not super duper careful with the lid, so I always wrap a plastic grocery bag around the container, even when empty. I will be very sad when Massachusetts outlaws plastic grocery bags, they are so handy for lunches. Anyway, last week for lunches we had ( Summer's Best Garden Salad )

All recipes from Cooking Light.

( Filet Mignon with Cabernet Sauce, Sauteed mushrooms, Chive mashed potatoes )

( Mexican Chocolate Cookies )

( Chocolate Chip Cookies )

I had a busy day of cooking yesterday, and it all came out well enough to share.

First, breakfast for the week:

( peanut butter & jelly muffins )

Next, some dinner, withe leftovers to provide some lunches for the week:

( southwestern turkey soup )

Finally, some baked goods to go with the soup:

( Chipotle Cheddar Scones )

All recipes from the Nov. '07 Cooking Light.

Tonight's dinner, in my mind, was Oh My God good. I don't think Drew liked it as much, but he's really not partial to cream sauces on pasta (neither am I, for that matter, but this was not overly creamy). He's also not partial to our weekly "vegetarian night," which I impose with an iron fist. I tempered the disappointment of vegetarian night with a bit of bacon in the salad. The bacon seriously makes the salad, so vegetarians, I suggest using some sort of substitute bacon in there (aren't Bacos veggie friendly?). Also, both from this September's issue of Cooking Light.

We had:

( Pasta with Vodka Cream Sauce )

and... ( Spinach Apple Salad with Maple Bacon Vinaigrette )

I have a Beef Daube Provencal stew in the oven right now for tomorrow night, it smells so good, it better taste good, too!

Hi cooking blog! Most of what I've been cooking has been super bland lately. But not these two things!

This week I've been eating this ( Greek Chicken Pasta for lunch, and it is tasty. )

And... ( Pork Vindaloooooo! )

It's been a while, but now I have food for you!

( Meatloafy Goodness )

So most of what I've been cooking lately has been decent but not knock-your-socks off. And why would I give you guys any recipes that aren't knock-your-socks off good? That said, I do have a couple of Weight Watchers and Rachel Ray recipes that are postably knock-your-socks-off good, I just need to get around to typing them up. Hopefully there will be more in this space again soon!

By popular demand.... Baileys Brownies

( clicky )

A simple meal tonight. I thought we'd get our veggie fix from the soup, but we did end up feeling that a nice green side was lacking. The Sesame Roasted Pork was a simple affair. I'll give up the recipe to you if you email me. I do give you...

Mulligatawny Soup (trademarked and branded by Popular Weight Loss Company):

2 tsp canola or olive oil
2 carrots (peeled & sliced)
2 onions, chopped
1 celery stalk, chopped
3 quarter-sized sliced peeled, fresh ginger (I used about a tsp of ground fresh)
3 cloves garlic, minced
5 tsp Madras curry powder
.5 tsp coriander seeds
6 cups low-sodium fat-free chicken broth
1 medium baking potato, peeled & chopped
3/4 cup light coconut milk
2 tablespoons lime juice
3 tablespoons cilantro (optional)

Heat a large pot over medium-high heat. Swirl in oil, then add the carrots, onion, celery, ginger, and garlic. Cook 4-5 minutes.

Stir in curry powder and coriander seedsd. Cook 1 minute.

Add chicken broth and potato. Bring to boil, cover, and reduce heat to medium-low. Simmer 25 minutes.

Remove from heat and cool 10 minutes.

Puree the soup in batches in a blender or food processor (for blender- remember to remove the middle thingy in the top and cover hole with clean towel, as hot liquids will make a full seal go explodey).

Return soup to pot, add coconut milk and lime juice. Simmer gently over medium-low heat for 8-10 minutes. Remove from heat and stir in cilantro (optional).

Edit: Makes 6 servings, so stash the leftovers in the freezer!