One of my goals this year is to try new recipes.
So far, I’m off to a good start. Here are some of the things I made last month.
Slow Roasted Salmon with Citrus, from the New York Times,–A+ (this is good, cold, the next day too). I paired this with a beet and cranberry goat cheese salad.
Slow Cooker Moroccan Chicken, from The Spice House–A+ I had the preserved meyer lemons on hand–they’re easy to make and keep for a really long time in your fridge.
Tumeric Chicken Stew, from Food & Wine–B. I added cauliflower, since I had cauliflower that needed to be used. I asked the boy what he would change about the dish. “More cauliflower!”
Healthy Asian Pork and Rice, from Food & Wine–C. Not much flavor; the leftovers didn’t get eaten.
Blood Orange Margarita from White on Rice–A+. I mixed these in a pitcher and added a bit of kosher salt to the mix rather than putting salt on the rim.
Recipes that weren’t entirely new, but that you should know about:
Meyer Lemon Margaritas from White on Rice–A+ (This is good with blood orange juice too.)
Tom Yum (Thai Hot and Sour Soup) from Lemon Blossoms–I used a tom yum pre-made paste for this and the lemongrass pulp you can get at Safeway–A+
Mashed Cauliflower–Melissa Bender made a version of this one night, and now I do it a lot. Boil water. Add cauliflower until it’s tender. Mash with butter and garlic salt–A
Balsamic Green Beans, from All Recipes–A.
Baked fish poboys, with homemade remoulade, from Simply Recipes–A+. You can do this with any kind of fish. I get frozen swai fillets (they can be cooked thawed or frozen). I spray them with olive oil pam, sprinkle either cajun or blackened seasoning on both sides and bake according to the package directions. Best if the buns are toasted.
