I made four new recipes this week!
This was my second time making this dish. I’m not sure why, but I didn’t like it as much this time around. The only thing I did differently was add slightly more sundried tomatoes than the recipe called for (I was finishing up a package), so that could have thrown things off. I served it with brown rice.
Changes: 1) Used 8 oz fresh spinach instead of 16 oz; 2) Used bottled lemon juice and no zest; 3) Added 3/4 cup diced sundried tomatoes instead of 1/2 cup.
Tuesday: CrockPot Minestrone Soup
New recipe #1. Very good! I’ll be making this again.
Changes: 1) Doubled the recipe; 2) Used one can of white beans and one can of black (pureed); 3) Didn’t add spinach; 4) Used brown rice noodles; 5) Served with shredded Monterey Jack instead of Parmesan.
Wednesday: Cuban Picadillo
Served with brown rice. I added about a cup of homemade chicken stock because it’s too dry otherwise.
Thursday: CrockPot Black Bean Soup with Chipotle
New recipe #2. This was very well received. It probably would have been even better with the recommended addition of Toasted Cumin Seed Crème Fraîche, but I just served ours with a dollop of Greek yogurt.
Changes: 1) Used one red onion instead of two; 2) Cooked on High for five hours.
Friday: CrockPot Thai Beef Curry
New recipe #3. Very good! I did forget to add the snap peas though, which would have added more variety and crunch.
Changes: 1) Used 1 lb beef chuck roast; 2) Didn’t add brown sugar, bamboo shoots, or cornstarch.
Saturday: Chickpea, Sausage, and Spinach Pasta
Changes: 1) Used spinach instead of kale; 2) Added diced onion during cooking process; 3) Used cheddar cheese (I was out of Parmesan); 4) Served it over rice noodles.
New recipe #4. Very, very good — there’s a lot of spices in it so the flavor is complex. I took it over to Paul’s parents’ house and they commented several times about how much they enjoyed it. I served it with brown rice
(Note: The recipe calls for a spice blend called ras el hanout — I used a combination of nutmeg, coriander, cumin, ginger, turmeric, cinnamon, and cloves.)
Changes: 1) Added full can of tomato paste and about 1/2 cup chopped celery (I had some in the fridge I needed to get rid of); 2) Substituted coconut flour for all-purpose; 3) Substituted jarred minced ginger for ginger root; 4) Didn’t add preserved lemon or cilantro.