This is how I satisfied my instant ramen craving during Low Carb January.
Monthly Archives: January 2013
You could do this with any raw-friendly veggies you have around, I bet. Jen’s version had radishes.
These were fun! Not the healthiest recipe I’ve ever made, but come on, we’re already low carb, dammit. And this kick-started my resolution to make more ATK recipes.
These turned out really well. I think next time, I will play around with the seasoning (pickle juice brine?) to try to get more of a Chick-Fil-A flavor to them. Pictured with an Asian slaw inspired by a recipe from my friend Jen (recipe to follow).
Technically this is a sandwich recipe, out of one of my Barefoot Contessa cookbooks. But I adjusted it to make it into a lettuce wrap, as we will not be having ciabatta rolls this month. The results are a little unwieldy but very tasty. And if you’re eating bread? Feel free to add it.
It still can be called Get Well Soon Soup if you’re making it for your sick self, right?
Cough of Death has not been letting up all weekend, so chicken soup seemed like the obvious next step to take come Sunday. If it weren’t Low Carb January, I’d have gone chicken noodle or matzoh ball, but instead, I went for a non-noodley chicken soup flavored with ginger and dill (it’s our second chicken soup of the month; John made a chunky vegetable one heavy on paprika last week). It came out quite nice, with white beans helping bulk things up.
I’m way late on chronicling these, but hey. I like these posts as a reference point when I’m looking to make recipes I’ve tried before but haven’t made for awhile. I cooked from recipes a bit more than usual in 2012, somewhat due to the Cookbook Challenge, but as a result I found some keepers. Here’s the recipe roundup from 2012.
Portobello Stro-Hos: Technically more of an adaptation than a Missy recipe, this is probably our favorite go-to vegetarian recipe.
Haloumi Salad with Tabbouleh and Cucumbers: My riff on a dish from my favorite DC wine bar, Room 11.
Vietnamese Clams with Shrimp Chips: Another restaurant-inspired dish (from our neighborhood Vietnamese place, Present).
Roasted Veggie and Goat Cheese Sandwiches: If there was one dish I made the most frequently in 2012, it was this. I prepared for lunch just about every Saturday, as it was an ideal way to use up CSA veggies. And the capers add so much flavor!
Steak Frites with Roquefort Butter: Steak and Bleu Cheese is just about my all-time favorite flavor combo, which made this an ideal Valentine’s Day dinner from John.
Lemon Braised Chicken with White Beans and Pesto: This is lighter if you don’t include the rice, as a caveat, but this is one of those dishes I crave if I haven’t prepared it in awhile.
Indonesian Swordfish: This marinade is nice with chicken thighs, too.
Warm Butternut Squash Salad: This dish surprised me with how much I enjoyed it (butternut squash is not one of my favorite ingredients).
Homey but Heavier
Chicken Fricasse w Chive Dumplings: This is the kind of old school dish I rarely make, but was a big hit from the Betty Crocker cookbook.
Chicken Cordon Bleu: John would probably be happy if I made this every week. He would also probably be fat.
Hangar Steak with Charred Pepper Sauce: This is distinctive for the sauce, which I could eat with just about anything.
Ginger Scallion Noodles: An awesome sauce that can be used for just about any stir fried noodle variation.
Chicken Ricotta Meatballs: I’m actually surprised I haven’t made these more frequently, given how much I liked the reicpe.
Worth the Effort
Cassoulet: Most time consuming and probably most impressive dish of the year.
Lamb with Chickpeas and Pomegranate: A festive special occasion dish.
Beef Carbonnade: Thanks for this one, Julia Child.
Homemade ricotta: Not as hard as it sounds.
Chicken Tagine: This is a good dinner party option.
Potato and Avocado Hash: From my Hungover Cookbook. An unusual but perfect combinations of flavors.
Buttermilk Cornmeal Pancakes: Apparently cornmeal is what I needed to turn myself into a pancake fan.
I’ve never gotten super excited about spaghetti squash, but I have to say, this came together really well. Adding a little of butter and cheese to the squash goes a long way towards making it rich and pasta-like.
Basically I roasted spaghetti sauce, tossed it with butter and cheese, and served the sauce from this pasta dish over it (since I didn’t have any pasta water with this method, I thinned it with a little veggie broth). I find roasting the squash whole (poke a bunch of holes in it so it doesn’t explode) is much easier than attempting to cut the squash in half.