Black Beans with Orange, p. 419

My dis-love of beans has been well documented on this blog, so I won’t state it again. This dish was surprising though. I loved it. Ate it up and asked for more. And then I ate the leftovers.

I added some cooked Italian sausage, which is more along the related recipe of Black Beans with Crisp Pork and Orange, but not quite. The flavor was amazing and the consistency perfect. Not too soupy, but not straight beans and pork. Yum.

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Banana Bread, p. 842-843

I love a good banana bread. So delicious and I never feel too guilty about eating it as it has fruit in it.

With some leftover bananas I decided to try my hand at banana bread. This was only the second time for me to make it, and the first with this recipe.

Notes: Good. Very moist. Used all regular flour, double pecans, no coconut.

Whoever heard of putting coconut in banana bread?! Only pecans and occasionally chocolate chips deserve to be in banana bread. End of story.

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Beet Greens with Double Garlic, p. 316

With my first CSA bag this year we got beets with greens still attached. Beets are my new favorite vegetable. Greens though, I’m not sure what to do about them. I’m not typically a greens eater. Occasionally I’ll prepare some sauteed spinach, but that’s about it.

One of the nice things about the How To Cook Everything app is you can search by ingredient and it will put up recipes that use the ingredient. This recipe originally recommended Dandelion Greens, but beet greens were another vegetable it suggested you could use.

Unfortunately in the preparation of this recipe I think I might have fried my greens. They turned out to be super cripsy, yet still delicious. I’ll have to try it again next time I get beet greens.

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Sauteed Eggplant with Basil, p. 295

Another catch-up recipe from last fall. I made this one in October as part of our CSA as well. Bryan hates eggplant and it’s not a favorite of mine either. I loved this one as it used some of my fresh garden basil.

My notes: Good. Easy. Although B. now hates eggplant.

We’ll probably try this again this summer when we have more eggplant in our CSA.

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Warm Spicy Greens with Bacon and Eggs, p. 205

I apparently made this on September 14th of last year. I can’t find a picture of it.

I’m guessing I made this as part of our CSA as my note says “made with turnip greens. Good!” I don’t typically buy greens. Ever. Or make them. I think they were good for one meal, but not so much as leftovers. Will keep that in mind as I’m knees deep in greens with the new CSA.

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Pizza, again, p. 178

Back in November I made pizza using the dough recipe. This time I used the food processor to make the dough and it was very easy. The dough rose in the fridge for about 24 hours and it was super super stretchy. I could not make it thin out.

Sausage pizza

Our pizzas were bread heavy, but I’m totally okay with that. We topped ours with fresh tomato sauce, sausage, and cheese.

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Clayuda, p. 164

Continuing on in our Mexican themed week I made Clayuda, or a Mexican type pizza.

This was so easy to make! Basically you just put your toppings on a tortilla and bake in the oven for a few minutes. The only issue I ran into is that the tortillas stuck to the bottom of my pan. Next time I’ll try putting some aluminum foil on the bottom of the pan before the tortillas.

Not only was it easy, it was also super fast. We were able to make and eat these before church one evening.

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