You have to love a recipe that combines two comfort foods – pot pie and soup! And if you’re a huge fan of all things comfort food like Shawn is, this is totally a winner in our house. I confess that I’ve never really had actual pot pie, but I liked this a lot, and Shawn said it tastes like the real thing…in soup form, anyway. This was great with some crusty bread (yeah yeah, this was not a low carb weekend, not even a little 😉 ). A nice winter soup to have again on a pending snow-day.
First week back after vacation is always sort of a shock to the system…especially after a vacation as awesome as that one! We highly recommend Riviera Maya, Mexico, that’s for sure. But it was nice to get back to some home cooking (though I won’t lie, I already miss the copious amounts of Mexican food and Corona ;)). This was a great back to reality weeknight dinner – took all of 45 minutes to cook and you could do this with any bony cut of lamb. We used a lamb shoulder roast that had been sliced into thick chops. Just a tossed bunch of roasted veggies (also generically Indian spiced) as a side, and it made for a great, low carb dinner.
This was a super quick, tasty, weeknight dinner. We did not put this over pasta (low carb considerations for me), but I actually think that it would be way too much if you did – the beans were plenty. We really liked this! Totally one to make again. We had this with garlic zucchini spirals.
Another awesome dumpling from Andrea Nguyen’s “Asian Dumplings” book. I had wanted to try one we’d never made before. These are actually pot stickers, and as bad as I am at pan-frying, I still gave it a go. Verdict – filling is awesome, but I should stick to steaming or boiling our dumplings. I overcooked these bad-boys like whoa. But they were still good, which stays pretty much everything you need to know about how ridic they are. Luckily, we have another 30 or so dumplings from this batch frozen for another day, and I am super excited to steam them next time!
We had a little farm sleepover party for the horsey friends this past weekend, and I used it as an excuse to cook a couple of elaborate meals and talk endlessly about horses. 😉 I liked this gnocchi recipe, although I made a couple of errors – 1) should have baked the potatoes longer, it was an effort to really mash them and 2) I overworked the dough and they were a bit dense. But all in all, still a fun meal and worth making again when I don’t beat the dough into oblivion. 😉 I served this with my fresh tomato sauce that I canned over the summer.
We decided on roast beef tenderloin for Christmas dinner this year, and we were VERY happy with the results. I didn’t do much to it – it stood out on its own for sure. A little compound butter and in it went for what I would say was by far the best Christmas dinner I have ever done. We’re swimming in leftovers, but I’m not complaining. This method came from Chow.
Boneless, skinless chicken breasts have never been my forte (unless grilled or a crockpot), but I’ve had some luck with baked versions. I caught this on some list of Sriracha recipes and decided to give it a try. We liked it a lot, and it was good for a quick weeknight meal. I think next time I might marinate the chicken for a while, just to give it even more depth of flavor. We had this with some sauteed bok choy.
We try to eat vegetarian once a week, although it doesn’t always work out. But there are so many great options out there, we really should make more of an effort. This was awesome – I got the recipe idea from a curried squash idea from MorningStar Farm’s website, and modified it to make it a little more southwest-themed. Definite make-again.
This was another Cooking Light recipe that we picked for weeknight speediness, and thought it was a little so-so. To be fair, I have never been great at cooking chicken breasts on a stovetop. But it had potential, and I’m posting it because with leftovers the next day, I added a little bit of shredded cheddar cheese and it was suddenly much better! I would probably still like this better if the chicken were grilled, so worth trying again next summer. 🙂
This Cooking Light recipe was good for a quick weeknight dinner, especially when grilling season is over and we typically like to grill our pork chops. We did brine the chops for about an hour prior to cooking them, which I think always makes a huge difference. We had this with baby bok choy for a very low cal and carb but filling dinner.
Om nom nom! 