This wasn’t a super impressive cooking week since I’m still playing catch up with most of my ingredients, but the variety of different flavors in these dishes was definitely one aspect I appreciated.
Sweet corn brightens up this very brown plate. The potatoes are from the grocery store but the no-recipe recipe is probably my favorite way to make them: toss with olive oil and any seasoning (I like garlic, salt, and pepper), spread on a baking sheet and roast at 425 for 45 minutes or until browned, flipping every 15 minutes to make sure each side gets its turn in contact with the baking sheet.
This Asian noodle bowl with cabbage and carrots is infinitely customizable. I used konjac noodles for the first time ever. They smelled terrible coming out of the package but cooked up very much like rice noodles. I liked the instructions to drain the noodles over the cabbage and carrots, just softening them slightly. Of course the spicy scallion sauce from this recipe would taste good on a brick, but I wish I had let the noodles and veggies cool a little so they didn’t add quite so much water to the sauce. I topped the bowl with some of my go to pan fried tofu.
The award for prettiest meal of the week goes to these crab cakes with German bean salad. The beans are blanched, then tossed with a mustard shallot sauce and topped with basil, hard boiled eggs, and cherry tomatoes. Even though I got cherry tomatoes in my basket this week, the ones in this picture actually came from my very own garden! Meanwhile, the crab cakes came from the freezer section…
I bulked up this recipe for carrot and beet salad with curry dressing by putting it on a bed of mixed greens and adding some goat cheese. The recipe didn’t call for cooking the beets, but I did anyway since I prefer that texture. The curry flavor of the dressing was pretty subtle when mixed with the salad greens. I think I would have preferred feta instead of the goat cheese, though.
If the crab cakes and bean salad were this week’s eyecatching Miss America of dinners, the rosemary peach chicken in a white wine pan sauce is Miss Congeniality. The salty bacon! The melt cheese! The creamy wine sauce! All wrapped around tender chicken and sweet peaches. I even left out the lemon zest and honey, and this one pan(!) dish still became a new favorite.
One thought on “What I Made – Week 13”