What happened, weeks 4-8?

Week Four:  Mexican Lasagne. 
Tasty, but a full week of food!

Four weeks in and I became a post slacker.  This has been more challenging than I expected.  The first big challenge was with my week four recipe.  It was delightful, and I have plans of getting it in here with it's appropriate "Week Four" title.  However, I then had to EAT it all.  And that took me OVER a week.  My bad.  I live alone, so a full lasagne takes time. 

 

Week Five:  Grilled Steak with
Roasted Red Potatoes and
Brussels Sprouts



Recipe wise, I'm still up to date.  I've averaged at least one new recipe per week.  But I'm also a slow poster.  Ok, I'm just a slow writer.  I should have known that going in.  And when I think about writing, I don't always have the RECIPE with me.  That doesn't help when it comes to sharing the tasty recipes that brought you these yummy dishes.  I'll work on that.



Week Six:  Salmon! 
First time I've made salmon and
TRULY enjoyed it.  Delish!



Regardless, the challenge continues.  And as I don't have recipes here, or really enough time to sit down and them justice... I'll leave you with some food porn to tide you over.  Bon Appetit!



Week Seven:  Four recipes here!
Two different cupcakes, two
different (and new!) frostings.



Week Eight:  Peanut Butter
Cupcakes with PB Frosting
and Reese's Flowers





As a side note, this is no where NEAR my first dabbling in desserts... I do love to BAKE!  I am naturally more inclined to bake than cook "real" food, though, so I've been generally focusing on those dishes with more nutritional value.  A few birthdays at work, however, and we have SIX recipes to share!  Three types of cupcakes with three types of frosting.  I can feel the sugar coma...















Week Three: Butternut Squash Risotto

Yes, I'm playing catch-up on my overdue blog posts.  Week three, I had no idea what to make.  So, I used my handy-dandy iPhone app to look up recipes.  I searched for "low-fat" ideas... and I found this.  Butternut squash risotto.  I figured, I like butternut squash, I like risotto, and oooo!  It has parmesan cheese!  How much better can it get.

Let me give this disclaimer.  I'd never before made risotto.  EVER.  I'd watched my friend, Cara, make it once.  I didn't remember it looking difficult, but knew it would be time consuming.  It was a Friday night, so why even worry about it?  Nothing else going on, so why not cook up a storm?

Went to the store, bought the required ingrediants, and went to town.

And it wasn't THAT hard to make.  Yes, it was time consuming, but it wasn't difficult or complicated.  A couple hours later, I had risotto.

It was good!!!!  That night, it was my dinner.  Creamy, hot, tasty, and delicious.  It tasted wonderfully light and fresh, while remaining filling and wonderful.  I loved it.  It's also made a lovely side the rest of the week.  I've paired it with little steak, bacon, bleu cheese bites a couple times.  Very tasty!!  It's also been a great meal to take to work as a lunch.  I don't know if it will be a regular addition to my repetoire, but it was worth it.  The squash was amazing! 

Risotto with Butternut Squash, Leeks, and Basil
3 Tbs olive oil
4 cups 1/2 inch cubes peeled butternut squash (from a 2 1/4 pound squash)
3 cups 1/2 inch wide slices leeks (white and pale green parts only)
1 Tbs chopped fresh thyme
2 cups aroborio rice
4 14-ounce cans (or more) vegetable broth
1 cup fresh chopped basil
3/4 cup freshly grated Parmesan cheese

Preparation:
Heat 2 tablespoons oil in heavy large pot over medium high heat  Add squash and saute until beginning to soften and brown around the edges, about five minutes. Transfer squash to a medium bowl.
Reduce heat to medium.  Add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. 
Add rice and stir 1 minute.
Add 1 cup of broth and simmer until absorbed, stirring frequently, 3 to 4 minutes.  Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often, about 15 minutes.  Return squash to pot.  Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (25 minutes total). 
Remove from heat.  Stir in basil and 3/4 cup freshly grated Parmesan.  Season to taste with salt and pepper.  Transfer to large bowl and serve with additional Parmesan cheese.

It definitely took me longer than 25 minutes to cook.  BUT it was worth it, regardless. 

Week Two: Lamb Chops in Fennel Tomato Caper Sauce

So I'm WAY behind on this post.  Second week of the challenge, I went NUTS and made not one, not two, but THREE new recipes.  I promptly posted the first two reviews, pictures, and recipes... but the third has been delayed for no reason other than I've been enjoying eating and living my life!

So... without further ado... Lamb Chops in Fennel Tomato Caper Sauce, paired with Olive and Feta Rice and steamed broccoli.

OK, let me just say, I'm a little bit in love with my friend, Sam, for suggesting LAMB as my week two ingredient.  I have rarely eaten so well - especially when it comes out of my own kitchen!  This recipe was VERY different from the first, but equally delish.  I wish it hadn't been two weeks since enjoying this meal, as the memories of the flavors are somewhat subdued.

I started with a bite of the rice.  Let me say, I'm not typically a rice person.  But the addition of Kalamata Olives and Feta Cheese made it delectible!!!  SO very good.  The steamed broccoli paired nicely, but it was steamed broccoli, so nothing outside the ordinary.

Now the lamb.  SO good.  The sauce was made of a mixture of chopped tomatoes, capers, and fennel seeds.  The flavor combination reminded me of an italian delicacy.  Fennel seeds are reminiscent of a lovely italian sausage.  The lamb was simmered in this lovely sauce, making it pick up some of the tomatoey goodness.  I was in mouth heaven.  Tasterific!! 

Lamb Chops in Fennel Tomato Caper Sauce

8 (4-ounce) Lamb loin chops, trimmed

1/4 tsp salt

1/4 tsp black pepper

Cooking Spray
1/2 cup chopped onion
1 tsp minced garlic
1/2 tsp fennel seeds
1 Tbs capers
1 (14.5 ounce) can diced tomatoes, undrained

1.  Sprinkle lamb chops with salt and pepper.  Heat a large, nonstick skillet over medium high heat.  Coat with cooking spray.  Add lamb to pan, and cook 2 minutes per side or until lightly browned.  Remove lamb from pan.  Add 1/8 tsp salt, 1/8 tsp pepper, onion, and garlic to pan.  Saute for 2 minutes. 
2.  Place fennel seeds in a heavy duty zip top plastic bag.  Seal bag.  Crush seeds with a rolling pin.  Add seeds, capers, and tomatoes to pan.  Bring to a boil.  Return lamb to the pan.  Cover, reduce heat  and cook 6 minutes or until desired degree of doneness.  (4 servings).

Ok, so I reduced this down to one serving and didn't measure precisely.  I figure I should give that caveat.  Regardless, delish. 
Nutritional Information:  228 calories, 7.8 grams fat, 28.3 grams protein, 9.6 grams carbs, 1.1 gram fiber.

Olive and Feta Rice

Combine 2 cups hot cooked rice, 1/2 cup chopped fresh parsley, 1/4 cup coursley chopped kalamata olives, 3 Tbs crumbled feta cheese, and 1/4 tsp salt.  Toss to combine.  Enjoy!!

Week Two: Peanut Butter Banana Bread

My bananas were SCREAMING banana bread, so I figured why not use a new variant on something I've made a million times.  So what if I've already made my required recipe of the week.  Who cares that it's my second new creation of the day.  It involves bananas... and... PEANUT BUTTER.  I'm a bit of peanut butter FIEND.  I can't resist the stuff and have honestly been waiting for my bananas to tell me to cook them.  Today was the day!

I've made peanut butter banana bread in the past, using several different recipes.  I came across this particular recipe and had to try it.  The addition of mini peanut butter cups (those super tiny ones that come in a bag) sounded pretty awesome.  I've done chocolate chips in the past, but why not give this a go?

I'm going to hold off on sharing the recipe.  A few things need to be tweaked before it's recommendation worthy.  I don't know if it was my oven or what, but the bread took MUCH longer than prescribed.  The recipe called for a 60 minute bake time, and mine took nearly 90 for the toothpick to come out clean.  That in itself wouldn't bother me, but the edges turned out a bit dark.  So bake time/temperature will need to be adjusted before this will be a keeper.



As you can see, the edges turned out a bit darker and crispier than I'd prefer.



The inside, though, is super moist and crumbly and just gooey looking.  The mini peanut butter cups add a little something special looking!



Couldn't resist the first slice.  I generally don't love end pieces, so this wasn't my favorite cut, but look at the peanut butter cups melting out!  Who could resist?

All in all, not a bad recipe.  Clearly, I didn't resist cutting into it and sampling my creation.  I'll need another piece to make a final verdict, but I'm not sure this is my favorite peanut butter banana bread recipe I've tried.  As much as I hate to even consider it, the peanut butter cups might be too much.  Just chocolate chips might have been better.  Sacrilege to say that, I know, especially for someone like me who LIVES for peanut buttery goodness.  

I'll try a few more recipes and will then share the "Patti Endorsed Peanut Butter Banana Bread."  I can't wait to find the PERFECT recipe.  My palate is excited. 

Week Two: Herbes de Provence-Crusted Lamb Chops

This week, I wasn't certain what exactly I wanted to cook.  So I consulted with my friend, Sam, who challenged me to use Lamb as my ingredient.  I was immediately up for the challenge.  I absolutely LOVE lamb and don't eat it all that frequently.  It's odd how it is a staple in so many cultures, yet in the US, we rarely eat lamb.  I was out shopping and bought some lamb chops.  I then scoured my cookbooks for recipes.

To my absolute DELIGHT one of my cookbooks had two very promising looking recipes.  Each was easily adaptable to cook for one, which was even more exciting.  Even better, I'll be making a second lamb dish tomorrow, as I have more lamb chops.  There will be TWO new lamb recipes this week.  AWESOME!

Herbes de Provence-Crusted Lamb Chops
2 Tbs Dijon Mustard
1 Tbs Herbes de Provence
1/2 tsp Kosher Salt (I used sea salt)
1/2 tsp freshly ground pepper
1 garlic clove, minced
8-four ounce lamb loin chops

1.  Prepare Grill
2.  Combine first five ingredients, massage into the lamb chops
3.  Place lamb on grill rack coated with cooking spray.  Grill 4 minutes per side, or until desired doneness.  Makes four servings (two lamb chops each).
NI:  220 calories, 10g fat, 29g protein, 2g carbohydrates, 1g fiber

Even better, the recipe specified SIDES to go with it!  Accompanying the deliciousness was Grilled Red Potatoes with Mint and steamed green beans.

Grilled Red Potatoes with Mint
Prepare grill, toss 1.5lbs potatoes with 1 tsp salt and 2 tsp olive oil.  Place potatoes on grill 1/2 inch apart.  Grill 15 minutes, then turn potatoes and grill another 15 minutes.  Cool slightly.  Cut potatoes in half and toss with 1/3 cup freshly chopped mint. 

Yup, I cooked all of that.  And let me tell you, it was fan-freaking-tastic!!!  Amazing.  All of it.  I tried the beans first - they were fresh green beans steamed, then tossed with EVOO, salt, and pepper.  Pretty standard veggie prep in my world.  They were good, but very average in my world.  I enjoy green beans.  I enjoyed these beans. 

Next, the potatoes.  Delish!!!  VERY tasty.  I never would have thought to toss mint with potatoes.  I did turn out microwaving the potatoes for a few minutes as they didn't really soften, and I was super hungry and the meat was almost done.  They were nicely grilled on the outside and a little crunchy with nice soft potato centers.  Yum!

And then... the Lamb.  Oh-my-gracious.  I hardly have the words to explain just how incredible the lamb was.  I want more.  Now.  I'm almost tempted to forgo tomorrow's recipe to make this one again.  But given I've purchased the ingredients, I'll make the second lamb dish.  The best part, though, was the pairing of everything.  SO GOOD.  The mint in the potatoes was very complimentary to the lamb.  It was all just wonderful in so many ways.  By far my favorite dish in a while.  This absolutely without a doubt WILL be made again.

Best.  Dinner.  EVER. 

Week One: Roasted Pork & Vegetable Tenderloin

First recipe of the year... CHECK!!



Thursday night, I made the "Roasted Pork & Vegetable Tenderloin" featured in a cookbook I've owned for at least a few months and only just now cooked from.  All in all, not bad.  Not amazing.  Not life changing.  But tasty. 

It was an easy, and healthy, recipe.  Roasted veggies and potatoes and pork.  What's there NOT to love?  I just had to chop some veggies, season everything, then throw it in the oven for a bit. 



Freshly cooked pork!



The roast went in for about 40 minutes.  It smelled AMAZING as it was cooking.  Seriously PHENOMENAL.  It might be worth it to cook it JUST to smell the wonderfulness.   After drooling for a while, I pulled a beautiful piece of meat out of the oven.  :)

Had to let it cool for just a few minutes before cutting the meat.  Rumor has it that cutting meat fresh from the oven makes it lose juices.  For those of us who are super impatient and love fresh yummy smelling food, waiting is the worst. 



All served up and ready to devour!



After waiting for what seemed like forever (but was probably only about 30 seconds), I sliced into this delicious hunk of meat.  Beautifully done (I like my pork medium - meat thermometer promised it was at 160 degrees and would not lead to my gastrointestinal demise).  I will admit it looks somewhat pretty on the plate. 

And it was alright.  Not my favorite pork dish, but not terrible.  Next time, I'll probably season a little more heavily.  It would actually benefit from a bit more salt pre-cooking, which is odd, given that I typically HATE salt.  Still, all in all, a healthy and not un-tasty meal.  I may or not make this again. 

I won't share the recipe today only because I don't want to give my endorsement for a dish I'm not completely fond of.  However, if I do make it again and am able to find the appropriate tweaks, I may share the recipe that brought on my dinner not only Thursday, but several nights thereafter. 

Cheers!

A year in my kitchen...

As a undergrad, I lived in the campus cafeteria.  I was "Bruffin' It" at least 2-3 times each day on my unlimited meal plan.  As a grad student, my dietary life progressed to cooking... or at least microwaving... most of my meals.  Don't get me wrong, I know how to cook.  I was baking cakes and cookies from the time I was in middle school.  I roast a mean turkey, filled with homemade stuffing and with the best mashed potatoes you will ever taste.  I can make some beautiful meals.

Yet I rarely do.

I am in a culinary rut.  A creative night involves a new combination of seasonings on my steak, or having green beans instead of brussels sprouts.  Yup.  I'm in a rut.

This starts as a challenge to myself.  I want to cook more.  I enjoy my time in the kitchen, yet rarely provide myself the opportunity to truly enjoy my time there.  I want.. perhaps NEED... to cook more.  The goal is to try at least one new recipe per week... but I hate to limit this to just one recipe per week.  So here you'll see what I eat.  You'll see what I drink.  You'll know if I enjoy it.  You'll know if I add too much salt or not enough sugar.  Hopefully, at the end of a year, I'll be that much better in the kitchen.

And you know what they say about good cooks... :)