Main Dishes
I biked over to the local farmer's market today and picked up a bunch of fall/winter produce without a real plan for what to do with it all. This was an original creation and has a lot of different "wintery" flavors blending together.
This recipe actually originated in a grocery store. They were giving out samples and it tasted so good that I took the recipe sheet home with me and later tried it out. Suggested pairing: Bruschetta Fresca. Yum.
I got this recipe from a friend at work after she brought it to a pot-luck lunch. I like it warm or cold.
We enjoyed this recipe last night. It's got crunch, lots of sauce and a nice flavour (although Jon and I both said that next time we'd add hot sauce for a little more kick). Thought I'd pass it on...
We had a container of cheap fajita seasoning from the International market down the street but found out it had MSG in it. Today I was making fajitas and realized we had no seasoning. I found this recipe online and followed it loosely (ie. not really measuring but using these ingredients in roughly these proportions) and it turned out pretty well.
I found this recipe in Aug/Sept 98 Canadian Gardening magazine; whenever I am leafing through magazines the recipes always catch my eye. It seemed like an odd combination to have tomatoes and potatoes together but we find it quite tasty.
We enjoyed it for supper tonight.
"I cooked some black beans last night for a lunch burrito today...and made sure there was enough left over for this. I hadn't flavored the beans while cooking yesterday. After cooling and pouring off all the water, except just barely enough to cover them, I added garlic powder, onion powder, olive oil, balsamic and oregano. Today, after they'd been marinating for a while, they were so delicious that I could have had them over some white rice and called that dinner. Instead..."
From a friend: "Here's an original that I made a few months ago. Definitely takes some planning ahead for all the soaking that you have to do but well worth it. It's filling and fun to try out whole wheat - something that I don't think I'd had before. Don't forget - salt well only after it's fully tender. There's something with salt which prevents beans from every getting soft."
This is tasty added to a vegetable curry. This recipe came from a cooking class Erica took at our local co-op, taught by Rupa Dash.
This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.
We had this at the bridal shower I attended in MI. It was delicious. Just wanted to pass it along. I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds). I have no idea where you would find them. I'll probably try regular almonds first! (Recipe by: Char Veenstra)
Here is another really tasty recipe. It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it. Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.
I was at a friend's house the other day and she had a pot simmering that smelled so good! When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book. I made it the next day, and thought I'd pass it on.
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