Monthly Archives: October 2016

Sauteed Salmon with Citrus Salsa

My takeaway on this recipe: I enjoy grapefruit with salmon in general, but don’t necessarily need to make this salsa again. Partially because I am terrible at making citrus sections that don’t look ridiculous. The seared salmon is great though, and is a nice neutral leftover the next day (I had some with soba noodles and broth for lunch). Pictured with a half portion of their surprisingly caloric cilantro quinoa, which is fine but too caloric and similar to another recipe that I make for me to want to make it again.

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“Eyeballs and Brains” Puttanesca

Missy’s Meatball Project gets into the Halloween spirit! Made these for Mandy’s spooky game night and they were a hit! And much better than my first attempt at puttanesca meatballs that I threw out earlier in the year, hehe. Anchovy paste problems. I made a double batch of meatballs here but am scaling down for a single.

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Chicken Meatballs Paprikash

These were ok. I don’t feel like I got the sauce exactly right, even if I made it similar to John’s paprikash recipe.

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Tofu and Veggie Lo Mein

Good stuff! The sauce seemed a little basic to me (to the point that I couldn’t resist adding ginger), but it actually worked just fine here. The fresh noodles make a real difference.

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Rolled Asian Omelet

This isn’t really a recipe but I was pretty excited I made this, technique-wise!

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Asian-Marinaded Black Cod

This recipe turned out quite well even if it was just a marinade made from an amalgam of Asian ingredients in the fridge.

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Togarashi Chicken

I knew I’d like this recipe from Smitten Kitchen – definitely my flavor profile. It went well with some simple ginger fried rice (to use up some leftover rice).

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Broiled Salmon

I did this to check off my October CL recipe for my sister’s and my recipe challenge, but it’s not a super involved recipe. I liked the flavor of the marinade but my salmon turned out a little dry. This got a little upstaged by the baked potato I made because John loves them and I make them pretty rarely.

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Green Chile Chicken Enchiladas

Yum! Very happy with this Cooking Light recipe. I used cooked chicken but still did the simmering step – worked fine. How spicy your salsa is will impact the spiciness of the dish.

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Rachel’s Family Goulash

My friend Rachel was talking about this dish on Facebook and I suddenly decided I had to make it. I also went down a rabbit hole reading about it  – it’s called many names in different regions, including those as weird as American Chopped Suey.

I deviated from her recipe by adding some cheese, and using fresh mushrooms (and a splash of broth to make up for the canned mushroom liquid). So good!

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