Misc. Weekend Reviews-4/11

[Terrytx]

Peanut Chicken Soba Salad-CL-5/04-this one is a repeat for me, but this time I udes the right oil and it was even better than the first time. Yum, Yum-this is even good cold as leftovers.

Cinnamon Raisin Walnut Bread-BB-cinnabun-Wow this is sooo good. I made it in the bread machine, so it was easy. Perfect for toast in the AM.

Carne Asada with Jalapeno Cilantro Pesto-??-This takes a while to make. I doubled the meat and marinade, but made the regular amount of pesto. It makes a ton of pesto. This is excellent.

Rice and Beans with Avocado-CL-4/05-This went perfect with the Asada. We even enjoyed it cold the next day. This will be a repeat side dish for other Mexican type meals.

[sneezles]

Terry,
If you have the recipe for the Carne Asada in MC would you post it, please? Sounds great!

Multi-Grain Pumpkin Muffins-posted about these on the April muffin thread. Very tasty and very healthy!

Sesame-Coated Chicken Stuffed with Ricotta and Spinach-CL, 4/05-Excellent!!! I made this Saturday night using the ricotta I had made earlier in the week and while I was leary of making all 6 (because DS's #1 & #3 won't eat spinach), I'm certainly glad I did!! We had leftovers for dinner yesterday and it was just as tasty as the first day (I wrapped the breasts in heavy duty foil and heated in the oven for about 40 minutes @ 300º). I did use canned diced tomatoes (no-salt variety ;) ) for the sauce and the full 1/4 tsp of cayenne which gave it a nice little kick. Will definitely repeat this. Served it voer whole wheat fettucine and steamed asparagus with lemon butter sauce (EF 4/05?)

Moomie Buns-KA-have started making these with 1/2 whole wheat flour, I can make a double batch of dough in my bread machine. As we've started using these for every type of sandwich I make them about every other week.

Roasted Three-Onion Stock-Whole Foods Cookbook. Made about 2 gallons fo this yesterday and now use it in place of beef stock.

Terra-Cotta Stock-Whole Foods Cookbook. I love this stock for cooking Tex-Mex foods as it has quite a zesty flavor from the chiles (which I double ;) ).

[NewMrsG]

I made a few really great recipes this week:

Eggplant Parmesan Heroes from WW TOT - posted on this board. My husband LOVED these.

Broccoflower with Anchovies (it's actually "...with anchovies and something else, but I can't recall the something else) - this was great, and we're not lovers of cauliflower (which I used in place of the broccoflower), so that's saying something. This was from Epicurious

Mushroom Stuffed Teriyaki Burgers - this was from Recipezaar and was YUMMY. Served with CL's garlic fries.

Jerk Chicken with Mango Salsa - another one from Recipezaar. There are some jerk chicken recipes posted here on the CL board that get raves - I haven't made any of them, but thought this recipe was FANTASTIC. Served with mashed sweet potatoes, to which I added a bit of butter, skim milk, ginger, allspice, a bit of brown sugar, and salt. Fantastic.

BBQ Vidalia Onions - this is a Paula Dean recipe that I've been wanting to make for some time - it was disappointing. I did use the oven instead of the grill, which may have accounted for some of it.

[Terrytx]

* Exported from MasterCook *

Carne Asada with Jalapeno Cilantro Pesto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Grilling


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 pounds skirt or flank steak
Spicy Mexican Marianade:
1/8 cup olive oil
1 teaspoon dark chili powder
1 teaspoon cumin
2 teaspoon dried oregano
2 teaspoon paprika
1/4 teaspoon crushed red chili flakes
2 cloves garlic, finely minced (1 teaspoon)
1/2 small yellow onion, chopped
1/4 cup seeded, finely chopped Anaheim peppers
1/8 cup chopped fresh cilantro
1/8 cup lime juice
1 1/2 cups tomato juice
3 tablespoons tomato paste
1/2 cup water

Place olive oil in a sauce pot. Add the chili powder, cumin, oregano,
paprika, and red chile flakes. Sauté for 5 minutes, stirring frequently;
then immediately remove from heat, and allow to cool. Place the garlic,
onion, Anaheim peppers, cilantro, lime juice, tomato juice, tomato paste
and water in the bowl of a food processor fitted with metal blade, and add
the flavored oil. Process until smooth.

Place the Spicy Mexican Marinade in a shallow dish large enough to hold
the steak. Marinate the steak, turning occasionally, for at least 1 hour.

Grill the beef over coals or on a gas grill for 4-5 minutes on each side,
until cooked to medium doneness.

If you prefer, you may cook the beef in the oven instead. Preheat the
oven to 425º. Heat a cast iron skillet or heavy-bottom ovenproof pan
until smoking hot. Brush the beef with olive oil, and sear the beef on one
side for 3 minutes, until well browned well. Brush the beef with some of
the marinade, turn it, and repeat the process. Place the pan in preheated
oven, and roast for 10 minutes, until beef is cooked to medium doneness.

Let the beef sit for about 10 minutes; then slice and serve it with the
pesto.

360 cal, , 46g pro, 1g carb, 18g fat, 115mg chol, 140mg sod,

Jalapeño Cilantro Pesto:

4 cups roughly chopped fresh cilantro
4 cups spinach, washed and stemmed
2 cloves garlic, minced
1/2 cup pecan pieces, toasted
1/4 cup plus 2 tablespoons lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons canned chopped tomatillos
1/4 jalapeño pepper, seeded and minced
1/4 cup sour cream
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper

Combine the cilantro, spinach, garlic, pecans, lime juice, olive oil,
tomatillos, and jalapeño in the bowl of food processor or in a blender,
and purée for one to two minutes, until well combined.

Add the sour cream, salt, and pepper and blend for 30 seconds more, until
smooth. This pesto may be made up to 2 days prior to serving.

serving size: 1/4 cup - 110 cal, 1g pro, 3g carb, 11g fat, 0mg chol, 180mg
sod,

[sneezles]

Thank you so much, Terry! It looks wonderful!!! Think I'll have to put it on the menu this week!

[greysangel]

It felt good to do some cooking this weekend!

Chicken Stock - CL April I will never buy a can of college inn again :D For some reason, I always thought stock was just this time consuming pain in the butt thang. This is so tasty and it cooks a chicken to boot! So now I have shredded chicken for enchiladas and a small pot of stock :D

Honey Sesame Beef - advert. This was an advertisement I think in Real Simple. It was very good.

Balsamic Roasted Red Onions - Donna Hay off the shelf. Easy and delicious. I threw some asparagus in there too :D

Orange and almond dessert cake - Donna Hay off the shelf. This was fantastic. A wonderful almost flour free cake. The smell of this cake baking was divine and it's got a wonderful crumb to it. Yippie. I made the orange syrup but this would go even better with a spicy whipped cream dollop or even vanilla bean ice cream!

J

[tperes]

Eggplant Chutney -- epicurious. Excellent! I have made it before, but this time took it to an Indian-themed dinner, and it was a huge hit. Sweet and sour, very good.

Curried Couscous w/ Roasted Vegetables -- also epicurious. Also came w/ recipes for peach chutney (I had mango at home, so used that) and cilantro yogurt (someone else made cilantro yogurt, so I skipped this). I also added tofu to the recipe, which I really like in it. It was a bit time consuming (per the reviews), and it was good w/ the cilantro and mango chutneys. It really needs those. Not so good leftover w/o them. :)

Greek Greens and Onion Pie -- CL 2005. Awesome! I think I have found my spanikoptia-ish recipe. I used really good sheep's milk feta, and sprinkled finely processed bread crumbs between the bottom phyllo layers to keep the pie crunchy. This was so good leftover for lunch today.

That's all. Not too much. We worked in the garden all day yesterday, and it was much too warm to have the oven going all day.

[bobmark226]

Well, I suppose I could share my adventures learning to use one of those silly microwave omelet makers. :(

Or the crockpot baked beans. :rolleyes:

Bob

[tperes]

Originally posted by bobmark226
Well, I suppose I could share my adventures learning to use one of those silly microwave omelet makers. :(

Or the crockpot baked beans. :rolleyes:

Bob

Bob, want me to send you some chutney and greek pie?

Before our kitchen was ready for use in our current house, we lived there for 5 weeks. I will likely never eat another boca burger (original) whether it be in the microwave, toaster oven, or on the grill. I was working through my second case of those when I just had to give up!

Oh, poor Bob. Lack-of-cooking-facilities sympathy hugs to you! ;)

[at828]

Ooo, this is my first time posting in one of these threads! How exciting :D

Asian Fish in Packet (from the BB): This was good, but not great. It was much better adding extra hot sauce. If I had the ingredients on-hand more readily, I'd probably make this again for me and hubby, but I don't think I'll make it to entertain as previously planned.

Poached pears with spiced caramel sauce (Epicurious): Very good and unique. Beautiful presentation. Overall, very good, but for as often as we have dessert, I'd choose something else. Still, very elegant.

Pinenut Cookies Foodtv.com): Yummy! Fennel seeds are what give these their unique tastes. The cookies were too buttery for my ideal cookie, but I loved the unique flavor. Next time I think I'd sub applesauce in for quite a bit of the butter.

MISSINDI's Lemon Parmagiana Chicken (BB): This was wonderful! So super easy and so yummy! I made it with boneless skinless breasts. Fabulous.

[stacy7272]

I had a good weekend - especially Saturday.

Cinnamon Oatmeal Pancakes (LA Times) Excellent. These were made with cake flour.

Flank Steak with Five-Spice Rub and Chile Relish 9/2004 I loved this - I knew it had gotten great reviews here.

Green Rice with Roasted Chiles and Leeks 8/2004 I had poblano peppers to use up which is why I made this AND the flank steak dish. I made the stock for this and I don't know how much difference it really made but this dish was really good.

Chocolate Chip Cookie #10 (clbb) Excellent. I liked these more than The Chewy but DH preferred The Chewy.

Sweet Potato-Peanut Soup (catharine) This was good. I can imagine somone loving it since it is unique but we just thought it was good.

[MISSINDI]

Millionaire Shortbread - not bad, just not for us.

Lasagna Rolls - Excellent, definite repeater. Relatively easy to make, just a lot of steps. Real nice presentation - perfect for company

Chocolate Decadence - Excellent, definite repeater. Rich, fudgy and sinful, hard to believe it's "light."

Baked Apples in the Crockpot - OK, just not for us.

[susan_foster]

I only cooked twice this weekend (lazy, lazy me) - and both recipes were desserts!

Chocolate Decadence - CL 12/03 - Pure excellence. Just wonderful. Makes 4 servings - but of course, I had 2 servings Friday, and 2 servings Saturday!

Bev's Chocolate Chip Cookies - The Essential Eating Well Cookbook - A wonderful chocolate chip cookie - just the texture I like. And although it doesn't really make it all that healthy, I like the fact that it uses whole wheat flour and oatmeal.

Susan

[masimmons]

Lemon Spahetti from Everyday Italian. I broiled scallops and added those to the mix. YUM YUM

[at828]

Mary Ann: I would love the lemon spaghetti recipe, if you don't mind!

[masimmons]

Note: I did't use quite as much olive oil as called for and it was fine.



Lemon Spaghetti
Recipe courtesy Giada De Laurentiis

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 6 servings

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

[SueK]

Only made two new ones this weekend:

Parmesan Crusted Zucchini - Everyday Vegetables
This was pretty good. The zucchini didn't get quite as crispy or firm as the recipe suggested, but it was still quite good. I think next time I'll grill it instead of broiling.

BBQ Chops - CL
I never made this particular one before, but we loved them. The sauce was very good, and the grilled porkchops were very juicy. I didn't think the sauce recipe would make enough, so I doubled it, and it turned out to be a good move.

[Sheila in MD]

Originally posted by Terrytx
[BJalapeño Cilantro Pesto:
4 cups roughly chopped fresh cilantro
4 cups spinach, washed and stemmed
[/B]

Hmmm...this sounded great until I go to the spinach part...no spinach lovers here....how pronounced is the spinach flavor...now-when answering think in terms of those that HATE:-) spinach...Thanks in advance!

Sheila in MD

[Terrytx]

The spinach doesn't stand out at all, the biggest flavors are the cilantro and garlic with a back flavor of the tartness from the limes and tomatillos.

[jtoepfert100]

I'm a little late but here's our weekend rundown:

Chicken with Black Bean Sauce - WW TOT - another winner from this book. Excellent!

Baked Berry Custards - Small Batch Baking - I don't know what went wrong with these but they never set and just looked like a liquid middle with egg on the outside. We didn't even bother tasting them. I did use FF half-and-half (all I had) but followed the rest of the recipe as written.

Pacific Rim Pork Sandwiches with Hoisin Slaw CL 11/04 posted by TerryTX - Excellent! I'm so glad you posted this Terry, it's not in the recipe finder and I must have skipped over it when it was published. This is a keeper for us!

Oven Browned Potatoes - Lean and Lovin' It - I may have made these before but I'm not sure. Basic oven roasted potato but good. I like CL's Herbed Potato Wedges a bit better but these are nice version unto themselves.

Double Chocolate Hazelnut Cheesecake - Cut the Calories - DH LOVES this! I think it's okay but I'm not a big chocolate fan. The recipe states that is a little custardy for a cheesecake and it is, but it is one of the better looking cheesecakes I've ever made. If you like dark chocolate and hazelnuts, I'd give this a try!

Peanut Butter Banana Oatmeal Squares - CLBB posted by Valchemist - they loved these at DH's work, but I wasn't thrilled with the way they turned out. They seemed to be really soft in the middle and almost burnt on the outsides. Maybe it's because I used pyrex and not a metal pan, I'm not sure. They smelled good, though.

Deli-Style Macaroni Salad - Guy's Guide to Great Eating - DH has pronounced this our new staple macaroni salad. We both think it could use a little tuna (personal preference) and I think it needs a touch of something, maybe black pepper, but all-in-all, excellent macaroni salad!

Sassy Steak Marinade - allrecipes.com - We've made this before but I'm not sure I ever reviewed it. It really is an excellent marinade. This time DH had to make his own cocktail sauce (recipe calls for it) and I swear it was even better.

Corn Saute w/ Tomatoes - Low Fat Country Cookbook - this was actually quite good (even better the next day). Probably would have been best with fresh corn, but I only had frozen.

Curried Snowball - CLBB posted by kmco[numbers?] - this was excellent! DH requested it and it was my first attempt at a molded appetizer. The mixture of flavors seem strange but once it chills overnight, it's wonderful. DH ate half the dang thing himself!

Easy Rolls Lady and Sons Cookbook - These intrigued me because they used the self-rising flour I have and can't remember why I bought and only three other ingredients. They were quick, I was able to sub fat-free milk and mayonnaise for regular and I loved them! They bake in a muffin pan but they actually look like rolls when done and they are very tender.

Hmmm, except for the Berry Custard disaster, I guess it was a pretty good weekend!:)

[swquilts]

Jen, can you share the Easy Rolls recipe? Thanks!

[MISSINDI]

And, Jen, the macaroni salad while you're at it? ;) :D

[jtoepfert100]

The Easy Rolls I think I can do from memory but I'll check tonight to make sure I got it right (you might not want to make this until I double check;) ). The macaroni salad I'll post tomorrow - but I'll warn you - it calls for Fat Free Miracle Whip. I don't normally have this on hand but I got a free, huge jar of it, which is the main reason I tried this recipe. I'm thinking FF Miracle Whip is something you might not keep around the house.;) But, I'm sure you could sub regular MW if you wanted.

Easy Rolls
6 Servings

1 cup self-rising flour
1/2 cup milk
1 teaspoon sugar
2 tablespoons mayonnaise

Mix the self-rising flour and the milk. Stir in the sugar and mayonnaise. Pour batter into greased muffin tins and bake at 350 for 12-15 minutes.

Notes: Mine took a little longer than this but I was baking them on the middle rack and I think they needed to be cooked on a higher rack. Mine actually turned out a little doughy, but I like them this way. However, I think visually, they needed to be more browned on the outside, thus the higher rack might be better.

[MISSINDI]

Originally posted by jtoepfert100
I'm thinking FF Miracle Whip is something you might not keep around the house.;)

Aw man, you found out my secret. :D By the way, how's the bagel stash? Need more?

[jtoepfert100]

Sorry so slow - here's the macaroni salad recipe:

Delicatessen-Style Macaroni Salad
Lean and Lovin’ It by Don Mauer

Makes 5 cups, Serves 6

1 ¼ cups nonfat whipped salad dressing, such as Kraft Miracle Whip
2 tablespoons white-wine vinegar
1 tablespoon Dijon-style mustard
½ teaspoon salt
¼ teaspoon fresh-ground black pepper
1/2 pound elbow macaroni, cooked, rinsed under cold water and drained
1 cup sliced celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup chopped red onion (I might add more than this next time)

1. In a medium glass or ceramic bowl, whisk together the salad dressing, vinegar, mustard, salt and pepper until combined.
2. Add the macaroni, celery, peppers and onion. Stir to combine. Cover and chill for 2 to 3 hours to enhance the flavor, serve cold.

Nutritional Information per ½-cup serving: 133 calories, 0.5 g fat, 2.9 g protein, 19.4 g carbohydrate, 0 cholesterol, 597 mg sodium

Hmm, if a serving is ½ cup, doesn’t this serve 10?? I hate discrepancies like this!


Oh, and swquilts, the Easy Rolls are how I typed them above. No changes.

[emily]

Ok, so I'm really late joining this, but I did make some good food this weekend and last night, so I thought I'd contribute

Crock Pot Lamb Stew This was one of those toss a bunch of stuff in and see what happens sort of evening. My housemate made the stew and I was watching over her shoulder. I would have done some things differently (like adding the veggies later so they weren't so mushy) but it was delicious!

Strawberry Salad w/ Poppy Seed Dressing CL 6/03 also found on this thread (http://community.cookinglight.com/showthread.php?s=&threadid=41656) I made some changes, as always, replacing the mayo with plain yogurt, the sugar with honey and the almonds with pecans, but it was devoured nonetheless

Mushroom and Asparagus Ragu over Goat Cheese Polenta I looked at a few recipes for inspiration - I think there's one from last year about sauteed mushrooms and asparagus with ham over polenta? But really was using up what I had from my CSA. I used some left over lamb stock (drained from the stew to make the stew more stew like) to cook the polenta and that lamby flavor with the goat cheese was awesome!

Then yesterday, lots of cooking.

Fresh Ginger Crisps (http://community.cookinglight.com/showthread.php?s=&threadid=71866) Thank you Andy! Yummy! Yummy!

Tilapia w/ Fennel and Fava Bean Ragu Ok, ok, before you even start, yes, people besides Hannibal Lector eat fava beans. And while he prefers them with liver, they're good in many other ways. I used the Peeled Fava Beans, Red Onion, White Wine and Mint Sauce (http://community.cookinglight.com/showthread.php?s=&threadid=24229) as a base, but of course, tweaked that based on what I had. This ended up amazing! Very fresh tasting, very healthy feeling with each bite better than the one before as the flavors continued to meld. Yummy!

Carrot and Orange Salad Stop and Smell the Rosemary - very simple salad with minimal ingredients. Great because it's a make ahead sort of thing.

Brown and Wild Rice and Mushroom Pilaf The Greens Cookbook by Deborah Madison. I love that book. This recipe was no exception. Rich, hearty flavor which was a perfect contrast for the light fish and salad.

[jtoepfert100]

Originally posted by emily

[b]Tilapia w/ Fennel and Fava Bean Ragu Ok, ok, before you even start, yes, people besides Hannibal Lector eat fava beans. And while he prefers them with liver, they're good in many other ways. I used the Peeled Fava Beans, Red Onion, White Wine and Mint Sauce (http://community.cookinglight.com/showthread.php?s=&threadid=24229) as a base, but of course, tweaked that based on what I had. This ended up amazing! Very fresh tasting, very healthy feeling with each bite better than the one before as the flavors continued to meld. Yummy!


Interesting you should mention this - I've been reading a lot of recipes for fava beans recently and I'm wondering if they taste like lima beans. I keep reading that they should be available in my market this time of year, but I've never seen them. I detest lima beans but from what I've read, fava beans have a bit of a different flavor.

Oh, and would you mind posting the Wild and Brown Rice Pilaf recipe?

Finall, I forgot I also made the Moroccan Raw Carrot Salad from Olive Trees and Honey this past weekend. It wasn't for us. I had never had a raw carrot salad before and kept thinking that the other stuff in it must make is special, not just raw carrots. Nope, this still tasted like raw carrots, albeit spicy ones. I was sad because it took a lot of work to grate all those dang carrots.:(

[emily]

Originally posted by jtoepfert100
I've been reading a lot of recipes for fava beans recently and I'm wondering if they taste like lima beans.

They don't taste like lima beans at all, IMO. They're very mild, bright green, differnt texture from limas. I love them. They're a lot of work, but so very much worth it!

Wild Rice and Brown Rice Pilaf
This pilaf has a nutty flavor and a texture that is satisfying and chewy.

1/2 c wild rice
Salt
3 T butter or olive oil
1 medium carrot, diced into 1/4" squares
1/2 small onion, cut into a fine dice
1 bay leaf
1 c short-grained brown rice
2 c water or veggie stock, brought to a boil

Rinse the wild rice. Bring 3 c of water to a boil; add 1/4 t salt and the rice. Cook slowly, uncovered, until the rice is done but still a little chewy, about 1/2 hour. Pour it into a colander and set it aside to drain. Any extra liquid can be used with the water or stock to cook the brown rice.

Melt the butter or olive oil in a wide-bottomed soup pot. Add the carrot, onion and bay leaf, and cook over medium heat, stirring occasionally for 3 to 4 minutes. Add the brown rice and 1/2 t salt and cook another 5 minutes. Add the boiling water or stock, lower the heat, cover the pan and cook until the water has been absorbed, about 45 minutes. Taste the rice. If it is not sufficiently cooked add a small amount of liquid and continue cooking until it is done. Using a fork lightly sitr in the wild rice and let it steam a few minutes to reheat.

Variation
Wild Rice Pilam with Dried Mushrooms
Soak 1/2 to 1 ounce dried mushrooms (shiitake, porcini, morels) in 2 c very hot water for 1/2 hour. Before draining, run your fingers over the mushrooms to loosen any sand and soil. Pour the soaking liquid through a coffee filter or a strainer lined with a paper towel. Set it aside and squeeze the extra moisture out of the mushrooms. Remove and discard any tough, wiry stems. Chop or slice the mushrooms. Follow the recipe for the wild rice pilaf - add the mushrooms to the butter along with the carrot and onion and use the mushroom liquid in place of the water or stock.

Ok, Emily here again. My changes were to use only about 1 T of olive oil and to use 1 1/2 cups of a wild and brown rice blend and 3 cups of liquid. So I completely skipped the first step of cooking the wild rice and started with the sauteeing. I think this would be great with some nuts stirred in as well.

Enjoy!

Emily

[jtoepfert100]

Thanks, Emily! I've got a whole bag of short grain brown rice in the pantry needing to be used. I think I'll make this over the weekend! And if I find fava beans, I might just give them a try!:)

[CindySoCal]

Originally posted by jtoepfert100
Sorry so slow - here's the macaroni salad recipe:

[B]Delicatessen-Style Macaroni Salad

12 pound elbow macaroni, cooked, rinsed under cold water and drained



how much macaroni?? :D

[jtoepfert100]

Originally posted by CindySoCal



how much macaroni?? :D

Aw, cr*p! Thanks for the catch. Recipe has been edited.:o

[cher48603]

Originally posted by emily
Ok, so I'm really late joining this, but I did make some good food this weekend and last night, so I thought I'd contribute


Carrot and Orange Salad Stop and Smell the Rosemary - very simple salad with minimal ingredients. Great because it's a make ahead sort of thing.

Emily,

Is this the salad with balsamic vinegar & fresh dill?

[Peggy]

I made the Rice and Beans with Avocado tonight and we all loved it. It sure makes a lot for a side dish!!

Peggy

[tbear1923]

Repeaters-
Curried Noodles with Tofu (CL)
Farfalle with Zucchini and Prosciutto (CL)
Asparagus with Black Pepper, Bacon and Goat Cheese (CLBB)- subbed pancetta for bacon- sooooo good!!!
Spring Peas With Pancetta (CL)
Watergate Salad (CLBB)- subbed FF CoolWhip
Rum Raisin Poached Pears (Gourmet 3/05)

Okay-
Sweet and Sour Chicken Thighs with Carrots (Gourmet 4/05)
Adobo (CLBB)
Masaman Curry (CL 4/05)