moroccan-spiced spaghetti squash | smitten kitchen
(Lunch, November 7th)
This was the first time I’ve made spaghetti squash and I’m a big fan. (Plus I’m a sucker for anything involving a lot of cilantro.) I’ll make this again and will probably start experimenting with other squash recipes too
Dishing Up Delights: Pumpkin Swirl Brownies
(Dessert, November 5th)
Diana and I made this together. We added chocolate chips and omitted the cayenne pepper. In the end we both agreed the pumpkin layer was what was worth repeating next time.
Cauliflower with almonds, raisins and capers | smitten kitchen
(Dinner, October 25th 2009)
This is the least excited I’ve ever been by a smitten kitchen recipe. The raisin/almond/caper topping was tasty bit it just didn’t seem that integrated with the cauliflower.
Alton Brown’s Pineapple Cornmeal Upside Down Cake
(Dessert, March 18th)
I knew I’d seen a yummy looking recipe in my Alton Brown cookbook and since this was the top result for “Alton brown pineapple cake” I was hoping it was the same. Nope it wasn’t. This turned out to be more like Pineapple upside down cornbread. I might try this again with the cornmeal-free recipe from the book. I think I’d also try using a little less butter as there seemed to be way more than the sugar could absorb. Okay, but not the melt in your mouth cake I was wanting…
(Dessert, March 15th)
Growing up my mom would make pavlova from time to time and so when i saw this recipe i started craving it. I made tiny pavlovas and ate them like cookies. I added a little cream of tartar to the recipe and ommitted the corn starch and vinegar. The cooking time was way less than was was listed so maybe next time I will turn the temp down even more.
(Breakfast, March 15th)
I made this from a similar recipe which also called for a ripe banana. It was all right, kind of a sweet hearty quinoa recipe. This might be a way to train myself to like oatmeal…
(Dinner, March 13th)
This turned out okay, I think my favorite part was the leftover meatloaf. That and finding recipies that use leftovers.
mom’s apple cake | smitten kitchen
(Dessert, March 12th)
This was pretty good. The crust was a tiny bit dry but the inside was so moist I can’t imagine cooking it any less. Overall I think I liked Alton Brown’s recipie better.
Italian Meatloaf with Fig-Balsamic Sauce
(Dinner March 12th)
This turned out pretty well. If i did it again I’d use even more figs, and maybe add some into the meatloaf too. I’m used to going off recipie a bit, but this was a challenge since there wasn’t really a recipie, just a few instructions and a partial ingredient list. That said, I’m pleased with how this turned out.
Cabbage, Pear & Pistachio Chutney
(Dinner March 10th)
This was a great recipe because it came with the salad AND instructions for turning it into this chutney. The chutney was AMAZING. I can’t wait to make this again.
(Dinner March 10th)
These were delicious! I think i would add the walnuts earlier next time. Pear and Gorgonzola is an amazing combination.
Cabbage, Pear & Pistachio Salad
(Dinner March 9th)
I wasn’t sure about this one going in because I wasn’t sure if I liked cabbage but this turned out all right. I think I mostly liked the pears and raisins.
(Dinner March 4th)
This turned out really well. I omitted the chives and served this with golden raisins and pinenuts instead. I’m definitely looking forward to the leftovers today.
(Dinner March 3rd)
This was pretty good. If i made it again i would saute the onion and garlic, then add the rice then add everything else, rather than the order they have. That said I think I like crab less than I used to.
miniature soft pretzels | smitten kitchen
(snack, Feb 28th)
These turned out great (though I had my doubts several times along the way.) There was a lot of waiting on this one since there were multiple steps that had to rise but it was definitely worth it. (I also tried a few “mall-style” with butter and cinnamon sugar and that variation was also delicious.)
