This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit. We really liked both the simple preparation of the fish and the sauce! I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly. The sauce would also be really nice with chicken or pork as well. All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂 We had this with ginger-garlic broccoli on the side.
Month: February 2014
Black-Eyed Pea Soup with Greens
Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty. Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa. You can also use any greens you like, I just happened to have kale. Swiss chard or collard greens would be great. Versatile and good to clean out the fridge, too.
Spiced Roast Beef
We loved this spice crust – probably one of my favorite roast beef meals I have ever done. I changed nothing except that orignal recipe (from Bon Appetit) called for all root veggies, and I roasted carrots and brussels sprouts together – excellent with the pan drippings. This was a great winter meal and you could conceivably do any mix and match of roasted veggies that you like.
Oven Roasted Chicken Thighs
This was quick and easy for a weeknight (or a busy weekend), and very versatile. You could really put any veggies in here – I am not a fan of taters, but parsnips would actually work really well with the herbs on the chicken, and you might even be able to add squash. A nice, hearty dinner that we enjoyed, which is done quickly. We had this with garlic roasted asparagus on the side.
Chicken and Andouille Gumbo
I am a sucker for all dishes Cajun or Creole. The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo. This is truly worth the time. The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from. I first learned by looking over gumbopages.com, and I suggest you check it out! The one addition over the years I never leave out now is File powder. Serve Gumbo over steamed white rice and enjoy!