Across the Board

Dan Dan Noodles are my very favorite thing to order from PF Chang’s.  I always try to get something different, and never do.  Now that I’ve got a pretty good recipe for it at home, maybe next time I’ll branch out!  This was a recent Cooking Light recipe, and I only made a few minor adjustments. I did use a full pound of ground pork, and was glad I did…otherwise it would have been more noodles than anything else.  Very spicy, and very good!  Great for a weeknight dinner.

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I’m really just learning to cook fresh fish…one of those things I guess I never got around to, especially given that I am very picky about seafood.  However, there is a fresh fish market near me, plus Wegman’s…and I have been saving this recipe to try.  Wasn’t disappointed!  The broth was delish (as my Mom would say), and it would go well with any meaty white fish.  It would also be very nice with mussels. Despite the tomatoes, this was a very light-flavored dish.

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I saw this and decided it just needed to be my contribution to Holiday Potluck 2009 at Missy and John’s.  This is one of my favorite get-togethers ever, where every single dish there is awesome…so better aim high!  I thought this would fit in well.  I was pleased with it, I thought it was tasty and fun.  The only thing I would change is NOT using the adaptation that I did - a 9×13 pan.  The recipe calls for using mini muffin pans, and I think that’s a must!  I will definitely make this again, but will do it with that method instead.  Either way, either size, this was a fun appetizer sliced up with dollops of sour cream and chives.  It would also be great for a brunch!

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This has become my new favorite soup, hands down.  I made it for my grandmother as part of her Christmas present (lots of soups and homemade food), and she loved it.  It makes a huge amount, and it freezes very well, so it’s great to have stocked up for lunches, etc.  Very hearty, and even better the second day.  To speed things up, I have also made this with a ham steak without the bone, and it was still very flavorful!

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This was a super recipe; lots of flavor, lots of ways to change the recipe to suit, and it can even be lightened a bit to avoid the chowder heavy cream that usually goes with soups like this.  I made it for my grandmother, and ended up making another batch for myself!   This is a recipe from Cooking Light, and I’ve made a few modifications to spice it up a bit.  However, it is very good as the recipe is written as well.

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This is a great one-dish meal that can be changed to suit lots of tastes, and is very healthy and filling on its own.  Different beans could be used, breasts over thighs, some leafy greens would make a nice addition, etc.  I made it as the recipe suggested, and really enjoyed it; it has gone into the regular rotation.   This is from Cooking Light, 12/03.  This is also *great* as leftovers to take to work!

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I love risotto, but don’t often feel like dealing with the constant stirring…at least, not on a weeknight.  I also love orzo, it’s one of my favorite things.  This was a really simple, fast weeknight meal that tasted great…I was really happy with it.

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Continuing the Cajun-kick from earlier in the week, I felt like giganta-pot of red beans and rice would be perfect on a gross, cold, rainy day (which it was).  I’m still fiddling with how I like to make this dish as I know it’s pretty individual to each person’s taste!  This time, I made it with andouille and homemade chicken stock in place of water and it came out very well.  Plenty of leftovers, too!

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I’ve been craving Cajun and Creole food lately, and when I had enough leftover chicken for an army after roasting one the other night, it seemed like Jambalaya was the perfect way to use it up.   Some homemade stock from the same roast gave this a super extra flavor. I used Emeril’s recipe for this, and made very few changes at all except for leaving out the shrimp.  I think this is one of my new favorites!

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This was a quick, tasty, and healthy weeknight dinner from the October issue of “Cooking Light.”  The chops were very tender, though since they were thick-cut, they did take a while to cook.  This will definitely become a regular for me, and it goes well with any variety of sides or veggies.  I served with broccoli.  Next time, I think I will also try smoked paprika in the spice rub.

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