SallyKitt in Acton is doing 19 things including…

try 43 new recipes

55 cheers

 

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SallyKitt has written 46 entries about this goal

Well, that was fun!

It took me just about two years to try 43 new recipes. That’s not a bad average, really. Just under 2 a month on average, though I’d probably find it went in spurts.

I am going to start a new goal to try 43 more new recipes. I don’t want to stop, and I find myself resistant to just posting about the ones I like. I enjoy finding out whether they work quite a bit, too.



#43 Yeast Free Pizza Dough

Our local Trader Joe’s is frustratingly hit or miss. You really can’t count on them to have things in stock. I was really in the mood for an artichoke heart pizza, and they were out of their pre-made crust.

So when I got home I looked up this recipe and tried it.

It didn’t roll out like it was supposed to. I just couldn’t get it thin enough. It was pretty tough.

But I topped it with a little olive oil, thin slices of tomato, artichoke hearts, goat cheese, asiago cheese, garlic, fennel and basil. And it came out okay, but a little thick-crusted.

What did I do wrong? Would kneading it too much make it thick and uncooperative like that. (Nonna? Any thoughts?) Or could it have to do with the fact that I used olive oil instead of “salad oil?” Doesn’t seem like that would make a difference….

I’ll try it again.



#42 Sage Stuffing

It’s been a long time since I made my own stuffing, so I went online and found this one

Which I added pine nuts and rosemary to. I hope the addition won’t make it so the stuffing won’t stick together.

This is for our post-Thanksgiving meal in which we make our own leftovers, and the DH is not a stuffing fan, so it’s really just down to whether I like it or not.

Used fresh sage and rosemary from the yard, which always makes me happy.

[EDIT: This didn’t stick together and was too oniony for my tastes. Maybe I should have cooked the onion ahead. I won’t make this particular recipe again.]



#41 Stuffed Mushrooms

Another one from Kraft.com

I don’t know about this one. They tasted good when they were very warm, but didn’t do terribly well upon sitting for a bit. Also didn’t really look very nice…kind of over browned at the recommended time and temperature.

They were VERY simple. I think I’ll opt for something more complicated next time.



#40 Luscious Four Layer Pumpkin Cake

I was going to say that I actually really followed this recipe, but I guess I did cut it in half and do two other things differently. Anyway, it was a big hit as a birthday cake, and so I’ll take it to Thanksgiving.

If you’re interested in a play-by-play and a link to the recipe, go to my blog

[EDIT: Oh too cute. I found this review on the Kraft website: “I made thise recipe for the first time when I was 14. I’m now 18 and I’ve made it every year since! its very simple and looks very elegant! My family looks forward to it every year.”]



#39 Poached Halibut with Artichokes and Olives

This was another off-the-cuff recipe I came up with last night. Actually, the DH and I discussed what might be good with it, since I was tired of just lemon and dill.

Pretty simple and good enough that we’ll do it again.

The usual poaching in the microwave recipe is to cook for 6 minutes on high and let sit and cook covered for another 6 minutes PER POUND.

Quartered a can of artichokes and a half can of black olives and tossed them on top of about 1 1/2 pounds of halibut. Added a little water and a tablespoon or two of lemon. Sprinkled with dill and paprika. Cooked as above. Sprinkled with Parmesan cheese right before serving.

MMMM. And we have leftovers today!



#38 Carmelized Onions

Can you believe it? I’ve never made them before. I had an onion and I thought I’d do it. A bit time-consuming. The Joy of Cooking recipe took an hour.

But I would do it again, with more onions. Their recipe called for 3 pounds of onions, while I only had a loner.

I put them on peas, for something a little different.



#37 Turkey Cutlets in Garlic Butter Sauce

I don’t think I’ve ever cooked turkey cutlets before, but these were delish. I saw the cutlets at Trader Joe’s and thought I’d give them a try since they haven’t had our favorite fish (white roughy) lately.

I found this recipe online, and tried it. I didn’t have parsley, so I just used fresh sage. I would actually do this with more chicken stock so that there was more broth at the end.

We’ll be adding this to our list of things we have every few weeks, I think.

One of the really nice things was that I was able to use some wonderful chicken stock I made from the remains of a store-bought rotisserie chicken a few months ago. I’d frozen the stock in a big jar and just thawed it in a bath of warm water until I had enough for the half cup. It was so rich!

Also was able to use the meat pounder I inherited from my mother-in-law for the first time.



#36 Macadamia Nut Encrusted Shrimp Balls

I went online yesterday looking for a dish to take to a luau we’re going to this afternoon. The hosts are serving pork and pineapple upside down cake and I know nothing of Hawaiian cooking except that it might involve sweet and sour and/or the illusive poi. None of it looked acceptable.

Then I stumbled onto a macadamia nut encrusted crab ball recipe on the Mauna Loa site. Hmm. Macadamias are undeniably Hawaiian. But it’s harder to come across good crab than good shrimp, so I made up my own recipe.

Very simple and riiiich. And impressive looking. I’m not going to post the recipe because I wrote it up and may want to use it in a food essay at some point.

If you want it, I’ll send it to you privately.



#35 Mustard Pan Gravy

Another The Joy of Cooking recipe. Very complicated, but I was on a roll, and I got to use some of the big grainy mustard I brought back from France.

It seemed a little too tangy on its own, but it was very tasty on the pork medallions. Not sure whether I’d go to that length again, but it was basically a success.



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