TJs spatchocked chicken with lemon marinade

 Four stars--if it had been organic I would say five, but that's s philosophical thing that doesn't affect the flavor.

I queried family and friends that cook at home a lot for simple, tasty, almost-ready food I could try,--extra points if it is from TJs. Nearly all of us shop there.  Maria suggested this whole chicken. Skin on, bone in, makes it forgiving in the timing. I've made lots of similar chicken with breasts only--the advantage of this one is light and dark meat, and it is already marinated.  And it serves more people--Dobies Sr and Jr, plus Nadia, and just a soupcon of chicken left over. I followed a suggestion from a cooking blog to put potatoes in it. I grabbed organic three color tiny potatoes and carrots, and surrounded the chicken with them. I haven't tried the flavors of the different colors of vegetables for awhile, and it was fun to do--although not very beautiful to look at. The veggies didn't absorb as much juice as I thoutht they might, but it was fine to have some left in te pan for leftover vegetables. I would like to try Dobies' version using linguini.  I tried a salad kit from TJs that featured lemon in the dressing and feta cheese, among other thigns. We tossed it like mad and I thought it tasted great along side.  

I was slow to get the chicken served and it cooled too much.  Next time I will have a plan-- It need to be off the bone, with the skin removed, and sliced or forked into edible pieces a few minutes after it is out of the oven.  It really is top=notch for no fuss, no muss.

 Fagioli All'Uccelletto

Beans and Tomato

My ingredients for half the recipe. 

1 cup plus one tablespoons small white beans, washed and sorted. Mark prepared them in the instapot and I put them in the soup pot. They were a little too crunchy at first so I cooked them and additional 10 minutes, low heat, then added the following:

3 tbsps olive oil

2 tsps chopped garlic.  The recipe said to cook these first in the pan, then add the beans but I didn't. I was thinking about getting the beans to soften.  Add to the pan, 

1 1/2 cups Italian plum tomatoes, chopped, with juice, and 

1 small handful oregano leaves, washed and chopped. Recipe called for sage but I have oregano growing outside, so I used it.

Salt and pepper. After tasting I added a splash of garlic salt and ground sage. Ladle into bowls, grate some fresh parmesan on it, serve with crusty country bread fried in garlic-y olive oil.

We both liked it a lot

It made enough for two bowls the next day. I added leaves from two stalksof oregano, warmed it and served it with thicker crusty bread in the bottom of the bowls. Not a good choice! It was too soggy. 

Tomato Sausage Risotto

 We've made this a couple of times, this time I made some revisions in the hopes that Nadia would eat it. Still no go. But David and I loved it anyway. It's possible Nadia would have liked it if she hadn't already decided she wanted to eat something else for dinner that wasn't on offer.

Based on: https://smittenkitchen.com/2006/11/tomato-and-sausage-risotto

• 1 can (28 ounces) diced tomatoes in juice (I used petite diced for smaller tomato bits)
• 3 cups water or chicken stock
• 1 tablespoon olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed (I used ground turkey + homemade seasoning adapted, see below)
• 1 lb ground turkey
• 2 teaspoons Italian seasoning adapted
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp dried rosemary
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1/4 tsp dried red pepper flakes
• 1/4 teaspoons black pepper
• 1/2 teaspoon fennel seed
• 1/4 teaspoon paprika
• 3/4 tsp salt
• 2 cloves minced garlic
• 1 small onion, finely chopped (I used a shallot)
• Coarse salt and ground pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch chopped flat-leaf spinach (10 to 14 ounces / 7 cups) (I used 1 cup green beans trimmed and in half instead)
• 1/2 cup grated parmesan cheese, plus more for serving (optional but ... highly recommended)
• 2 tablespoons butter

DIRECTIONS

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water or stock. Bring just to a simmer; keep warm over low heat. (Sounds like this is an optional step to heat, I did it because I had to thaw out the stock anyway)
2. In a medium saucepan, heat oil over medium. Add onion or shallot and cook until softened, 5 minutes. Add sausage or turkey and seasoning. Cook, breaking up meat until it's cooked and opaque 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach (or green of choice), parmesan, and butter; season with salt and pepper if needed, ours didn't need any additional salt at this point. Serve immediately (risotto will thicken as it cools), and sprinkle with additional parmesan, if desired.

Broccoli Sauce with Oriecchette Pasta

 

Broccoli Sauce with Oriecchette Pasta

I've used this, and variations on the theme, for other pasta shapes, and often over ravs. I like the different add-ons at the end depending on the other parts of the dish. This is a real keeper. ;-)

★★★★★4.7 from 84 reviews

• Author: Sylvia Fountaine
 
• Prep Time: 5
 
• Cook Time: 25
 
• Total Time: 30 minutes
 
• Yield: 4
 
• Category: vegetarian main
 

• 
  
• 12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)
• 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
• 3 tablespoons olive oil
• 1 fat shallot, diced
• 6 garlic cloves- rough chopped
• generous pinch chili flakes ( Aleppo or Urfa biber is nice here)
• generous pinch salt and pepper, more to taste
• 1 teaspoon miso paste (or sub 1–2 mashed anchovies)
• 2 cups veggie broth or chicken broth
• 1–2 teaspoons lemon zest
• Garnish: grated parmesan or pecorino cheese,  lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.

---

Instructions

1. Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
2. Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.
3. In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.
4. Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”.  Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
5. If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.
6. Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.
7. Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.
8. Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino  adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.

Shaukat's Biryani recipe

 Made this today and even though we were missing several ingredients, it came out GREAT.

Original recipe below

We halved it.  Used 1.5 lbs boneless skinless chicken thighs (but 2 would have been better).

I marinated for 2 hours.  Longer would be better, I think, but it was great nonetheless.

We omitted the chaat masala, fried onions, Mehti, and all chili-related things.

RICE

Rice                             3 cups

Water                          10 cups

Salt                              3 TS

Bay Leaves                  2

Black Cumin                ½ TS

Green Cardamom       4

When water starts to boil, add couple TB of oil.

Cook rice until 50% done. Note: Rice is half done when the water just start to boil.

 

CHICKEN

Chicken                       2 lb. 3.5 lb. Garam Masala            1 TB Chicken Powder            “ Kashmiri Chili Powder   “ Ginger Paste                 “ Garlic Paste                   “ Red Chili Powder        1 TS Coriander Powder         “ Cumin Powder               “ Salt                                 “ Chaat Masala                 “ Dried Mehti                   “ Turmeric                     ½ TS

Citric Acid                   ¼ TS (tatri) Fried Onions               ¼ cup Black Cardamom        2 Green Cardamom       4 Bay Leaves                  2 Star Anise                   2 Black Cumin                ½ TS Tomato                       ½ cup finely chopped Mint                            ½ cup (50/50) Green Chilly                1 (50/50) Coriander Leaves        Bunch (50/50) Lemon Juice                2 TB Oil                                   6 TB

Mix all the ingredients and marinate it overnight.

 

Spread a very thin layer of 50% cooked rice on the bottom of the pot.

Spread all the chicken evenly on top of the thin layer of rice.

Optional: Spread 2” cubes of potatoes on top of the chicken.

Spread half of the rice on top of the chicken.

Spread ½ cup of yogurt (well beaten) over the rice.

Spread remaining rice on top.

Spread remaining mint, coriander leaves and chili on top.

Spread another 4 TB of fried onions on top.

 

Water              2 TB

Color               orange

Mix and spread over the rice to give color.

Make two to three table spoons of saffron milk and spread over rice to give fragrance.

Spread 2 TB of ghee on top.

Cover tightly and cook on medium high for 5 to 10 minutes.

Lower the heat and cook for 45 minutes.

Singapore noodles

 We made this one:  https://www.seriouseats.com/recipes/2015/05/singapore-curry-noodles-stir-fry-recipe.html

EXCEPT:

Some chicken thigh instead of pork.

I misread the recipe and removed the shrimp instead of continuing to add things to the stir-fry (note to self: don't do that next time).

I added garlic at the start of the vegetable stir-fry step instead of in the sauce.

Flavor was excellent.  Great mix of stuff.  The egg added a lot.  I had a bit of a problem with the rice noodle sticking but it was most likely because I skipped the rinsing step.  I softened and drained them, but didn't rinse.

Anyway, definitely worth making again!

Lovely Spring minestrone soup

 This isn't like a traditional minestrone soup, but it was very lovely!  It's got a great fresh Spring flavor.

We followed this recipe: 

https://www.feastingathome.com/spring-minestrone-soup-with-chickpeas/#tasty-recipes-20008-jump-target

Details:

- Only had 1/2 yellow onion and 1 bulb fennel at the start

- For vegetables we used:  Asparagus, sugar snap peas, 5-6 mushrooms quartered, 1 zucchini cut into large slices (halved, cut on bias).  It could have been good to have 1 chopped tomato in there, added at the same time as everything else at the end.

- The chick peas were a great compliment; wouldn't have been as good with a white bean.

- I ended up adding maybe 1.5 - 2 tsp more salt at the end (in addition to the 1/2 tsp at the start).  The stock I used was our own unsalted fresh made chicken stock.

- The 1C flat leaf parsley was important at the end.  Don't omit it!  The fresh tarragon was nice; I didn't use as much as recommended but probably should have.  I didn't have fresh thyme but that would have been good too.

- A good quality broth is important for this dish.

- I added juice from 1/2 lemon.  That was just about perfect.  definitely recommend doing this by tasting and adjusting at the end.

- They key to getting this right is NOT overcooking the vegetables.  I added them in the last 2 minutes of the cook-time for the pasta, and immediately took it off the heat after.  That was about perfect.

- I forgot to add any cheese, but shaved cheese would have been lovely as well.

Aji de Gallina 2 (the good one)

 Ok, this one we all agree is much better.

Based on https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517

Differences from the first try include:

- Chicken torn into strips instead of shredded

- Sauce is more "curry style"

I followed the linked recipe above except:

- Only used 1/2 large onion (because it seemed like a lot of onion)

- Added 1/2 tsp turmeric for color (and because it's good for you)

- I didn't use the chicken poaching water, but instead some chicken stock we made earlier.

- I cooked 3 tsp aji amarillo paste in the onion mix (instead of blending aji peppers).

The pro is:  great meal!

The con is:  takes a long time and uses A ZILLION kitchen things.

Note:  the potato and hard boiled egg really do add to it.

---------

Idea for next time:

Cube the raw chicken.  Add 1 C water (instead of chicken stock) to the sauce paste.  Then poach the chicken in the sauce, and hopefully it releases its liquid to further loosen it.

Aji De Gallina

 We used this recipe:  https://www.piscotrail.com/2012/06/03/recipes/aji-de-gallina/

It doesn't make such a saucy one, but the flavor was excellent.  just note that total time is something like 2 hours.  45 min poaching and 45 min simmering after everything is together.

We used 1 package boneless skinless thighs.  I only used onion + carrot for poaching (as that's all I had).  Insead of white bread without crust, I used seedy wheat bread with crusts (again, what I had).  Taste was great but maybe not as beautiful.

Next time I'd be curious to try something like: https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517

.... and see if we can get a saucier one.

Rajas Poblanas

 I was trying to re-create a recipe I had a vive sol.  This isn't quite the same as theirs but was still quite good.  The problem is it still seems kind of one-note and too rich.

- Roasted 8 poblanos under the broiler for 5-ish min per side, let sit in plastic bag for 20 min, then removed skin.

- Blended 1 of them with 1/2 C yogurt, cut the rest into strips.

- Cut 2 chicken breasts into thin fajita style strips.

- Took 2 white onion quarters and cut into strips.  Let brown in 1 Tbsp oil + 1 Tbsp butter for 5 min.  Added to minced cloves garlic.

- Added chicken breasts and cooked until almost done.

- Added sauce + 1 tsp salt + 1/2 tsp oregano and cooked covered for 3-5 min until chicken fully done.

- Added 1 - 2 Cups melting cheese.  We used queso Oaxaca which is a soft mild white cheese like mozzeralla.

Served with tortillas and black beans.

Vegetarian Ma Po Tofu

 We mostly followed this NYT:

https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu

I soaked 8 dried shitake in 1 C hot water, then squeezed them and slivered them.  I used about 8-10 button mushrooms cut into quarters.

I added 1 tsp sugar.

In the future we want to add 1/2 tsp salt to the broth (because it wasn't salty enough).

I also used 2 lb tofu total.

The broth didn't thicken quite enough, so I'd maybe go 1.5 Tbsp or 2 Tbsp cornstarch slurry.

Really nice flavor other than that!  

Lasagna Soup

This is a very old Pinterest find that's pretty delicious and pretty easy to put together. It's got all the great flavors of lasagna while being a soup. And who can say no to a topping named "cheesy yum!"?

Nadia didn't like it unfortunately, I wonder if the tomatoes were less chunky if she would have appreciated it more. Could potentially work if you reduced the tomato to 1 can and blended it before mixing it in? Would have to try it to see.

The link also has instructions for a crock pot or instapot
https://www.afarmgirlsdabbles.com/lasagna-soup/

INGREDIENTS

FOR THE SOUP:

•  2 tsp. olive oil
•  1-1/2 lbs. Italian sausage (we used 1lb ground turkey in hopes that Nadia would be more likely to eat the soup, but sausage is definitely better!)
•  1 extra-large yellow onion, chopped (about 3 c. chopped)
•  4 large garlic cloves, minced
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes
•  3 T. tomato paste (add more for even deeper tomato flavor)
•  2 (14.5-oz.) cans fire-roasted diced tomatoes
•  2 bay leaves
•  6 c. low-sodium chicken stock
•  8 oz. mafalda or fusilli pasta

FOR THE CHEESY YUM:

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper, to taste

ADDITIONAL TOPPINGS:

•  2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)
• 1/2 c. fresh basil leaves, sliced thinly

INSTRUCTIONS

• Heat olive oil in a large pot over medium heat. Cook onion for 5-7 minutes until golden brown. Add garlic and cook for another minute until fragrant.
• Add sausage, oregano, salt, pepper, and red pepper flakes and brown minutes, breaking it up into bite-size pieces with a wooden spoon. Continue until the meat is completely cooked.
• Stir in tomato paste and cook for 2 minutes more.
• Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.
• Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain.
• In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside.
• To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum, additional shredded mozzarella, and fresh basil.
• If you expect to have leftovers (you will unless you're serving a crowd) pack up your leftover pasta separately from the soup to avoid having the pasta soak up all the liquid, and of course keep the cheesy yum packed separately as well.

 Double Fake Tamale Pie

It's a tamale pie missing more than a few ingredients and made with fake beef. (Beyond Meat Burger) I"ve been hoping to find a decent-tasting substitute for a long time because of the need to pay attention to climate change. As I get older I also think about a diet that may help me avoid arthritis pain. Plant based foods and fish are on the list--animal based foods aren't. We both like the flavor of this fake meat in pasta dishes, Mexican Lasagne, and this dish. Impossible Meats, Beyond Meat, and a few other companies made fake meat--the environmental impact and the flavors are different.

I started with cooked brown rice in the fridge to use up.  The classic recipe uses cornmeal and corn bread. I substituted cooked corn kernels (from frozen). I thought the rice would blend in well and give the dish substance. Other ingredients were in or out for a slew of reasons. This is the recipe I ended up with and I liked the flavor a lot.

Ingredients

2 slices of onion, chopped

1 tsp minced garlic 

!/2 tsp chili seasoning (I made  my own and don't remember exactly what's in it)

1/2 tsp Cumin

~ 1 1/2 cups cold brown rice from fridge

1/2 of a 14 ounce can of fire roasted chopped tomatoes plus about 1/4 cup leftover tomato marinara

.about 1/2 cup corn kernels, cooked

~ 1 1/2 tbsps sliced olives (I used kalamata because they were on hand)

4 ounces "beef"

grated medium cheddar to sprinkle around on top. I use cow's milk cheese, which is a dietary no-no. You could use sharp cheddar and cut quantity in half. Eventually a determined person could learn to like it without. It's honestly not as critical as fresh parm on  pasta dishes. Or some alternate cheese that's not Velveeta will come on the market. But I digress..... :-)

Avocado puree to go on top (optional--it didn't add much but fresh, sliced might have. Or something else with nice color contrast. Like cherry tomatoes.

Directions

Saute onion and garlic in a little vegetable oil .  Add the seasonings and stir around about a minute. Add the "beef" and cook on higher heat as you would hamburger, crumbling it up as you cook.  Add the tomatoes, corn kernels and olives. Stir and watch until the mixture is hot and liquid from the tomatoes is cooked down a bit. Cover,. reduce heat to high simmer, and wait about 15 minutes. Taste, adjust seasonings, and when ready sprinkle cheese on top. Cover and remove from heat when cheese melts. Spoon into bowls and add avocado in small blobs on top if you use it. 

Chinese black bean chicken

 Another from "Every Grain of Rice".  Very solid recipe!  We doubled the written version.

~1 lb chicken thighs cubed.  (be sure to do rather smallish cubes)

Marinated for an hour in:  2 tsp light, 2 tsp dark soy sauce.  2 Tbsp rice wine.  3 tsp corn starch.  1/2 tsp salt.

1/2 each red and green bell peppers + some left over snow peas we had lying around.

Heat 1 Tbsp oil and stir fry veggies until almost done; reserve.

Add 2 more Tbsp oil.  Cook chicken until starting to become opaque.  Add 6 minced cloves garlic + comparable amount ginger.  Stir fry a minute until fragrent.  Add 4 Tbsp rined and drained chinese black beans.  Cook another minute.  Re-add veggies, and cook until everything is done.

Add 1 tsp sesame oil at the end.

Serve over steamed rice.

Pasta and 

Garbanzo Beans

4 Tbsp olive oil

3-4 cloves garlic, peeled and smashed--I used 3 teaaspoons minced garlic

6 Tbsp tomato paste

2 tsp kosher salt

Black pepper and red pepper flakes

Two 15 oz. cans cooked chickpeas--we made from dried beans

1 cup uncooked small-shape pasta--I used whole wheat tiny elbow macaroni.

3.5 - 4 cups boiling water--I used bean cooking juice plus water

Finishing oil

1 Tbsp olive oil per serving

1 clove garlic, minced

1 tsp minced fresh rosemary

red and black peppers

What happened when I froze a couple of servings: After about three weeks I thawed, heated and we ate it for lunch while zoom chatting with friends. I mention that because I wasn't focused on the food as much. It tasted fine, a little bland, but texture and flavor unchanged. I realized later I forgot to add the finishing sauce, which would have made a big difference. I intended to include a dollop of greens stir-fried with oil and garlic and at the last minute didn't. (it sticks in my teeth ) I think it would have done the same thing. 

I"m not putting the directions in because Dave posted them in the Feb Hungry Herald. I followed them and this is my write up on what happened. Mark recently acquired an Instant Pot (pressure cooker) and has in mind to learn to prep things like grains and beans. (also perhaps some Indian dishes). These garbanzos are his first attempt to use the machine. His loyal partner Carolyn may have urged him a tiny bit when he hadn't actually used it after a couple of months of ownership. He claims not to like  beans. But will eat pinto beans in chili. And other dishes when his loyal partner disguises them.  We had a 16-ounce bag of beans and used the whole thing. In the trauma of losing the instructions, not being sure the online advice is trustworthy, and given Mark's tendency to imagine the pressure cooker is a highly explosive device rather like a pipe bomb (exaggerated but not entirely imaginary) I forgot to ask Mark to measure out the water. But it was okay--when the beans were done I strained them, saved the bean juice as Dave suggested,  and added water to make 4 cups. This being our first try at bean-cooking, they may have cooked a bit too long. There is some variation in how long it takes for the steam to naturally subside and ours was on the lengthy side. 

This was a perfect dish for beans a bit on the smooshy side since they become partly sauce-y anyway. I wasn't sure how many beans I would get, so I prepared the amount in this recipe. It has a concentrated flavor so I took out half just in case. I couldn't remember how much cicis change in size. I hoped it would be equivalent to the prescribed two cans, 29 ounces.  
They tripled or more in size. I didn't think about meassuring out 2 1/2 cups. I just dumped everything in. It was clear I needed the reserved sauce, so in it went with the pasta. I added the pasta.

The flavor is delicious! I think so, Mark thinks so! It's on our cook-it-again list. We both think it came up a bit short on pasta, possibly because it was long on beans. Mark sighs and rolls his eyes at the brown elbows and questions whether the original recipe required them--he hopes it doesn't. I think it's personal choice and I am on a neverendng quest to eat a mediterranean diet because it may help prevent inflammatory disease and pain (such as arthritis, which Mom had all over but rarely noticed). Mom also credited her little dog, Perki (aka Pukey by some of the family) for keeping pain at bay. I guess I could get a dog like Perki. 

Faced with that I'm pretty sure Mark's view of whole grain pasta will improve considerably.

Barfley edible pizza

 

C

MY NOT-VERY-SUCCESSFUL PIZZA

I had in mind a pizza that would look a bit like this--melted mozzarella, delicious pizza sauce, sauteed spinach, plus some mushrooms, artichoke hearts and sliced tomatoes added after it came out of the oven.  I had a bag of light whole wheat pizza dough (first try with this), turned out the mushrooms we bought yesterday had already started looking and smelling gross, but that's okay, I plunged ahead. 

What I got was a pizza with an uneven crust, an extra-thick crust and over-brown cheese. I messed up in a couple of ways. I didn't read ALL the directions all over the package of dough.. Just the part for pizza. I didn't take it out of the refrigerator soon enough and it was just about impossible to stretch over the pan.  The other mistake was not checking sooner.  My concern with the thick dough is that it wouldn't cook thoroughly in the recipe's time. It did, but it was too late to save the cheese. It was barely edible.  It also doesn't help that Mark doesn't like the whole grain flavor, even light (the label says white).  I have to laugh that I accidentally put "barfley" (emphasis on the barf) instead of "barely" edible.

Asian frittata experiment

 ...was pretty successful!

3 large garlic cloves + comparable minced ginger + white part of 3 scallions.  Simmer in oil for 30 seconds.  Added half a small cauliflower chopped into smallish bits + half a red and half a green bell pepper.  Add 1/2 tsp salt.  After they were cooked, added lots of oyster mushrooms and cooked.

Meanwhile, 5 eggs + 1/4 cup half and half + 3/4 tsp soy sauce + 1/2 tsp sesame oil + 1/2 tsp salt.

After insides are cooked, add egg mixture and cook on low for ~5 min until set underneath.  Then cooked 8-10 min @ 400 F.  Removed, set to broil, added chopped green scallion parts on top and maybe 1/2 - 1 cup monterey jack cheese.  Broiled until cheese browned.

Our Favorite Pancakes

 These are no-frills fluffy pancakes. It makes 8, just perfect for a special weekend breakfast. They're our favorite pancakes!

Ingredients

• ¾ cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• 2 tablespoons butter, melted

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Cook pancakes on a griddle or skillet set to medium heat, flipping once when the first side is cooked and you see plenty of bubbles on top.

To Try: Ina Garten's Lemon Ginger Molasses Cake

I love all things ginger molasses, and thought the addition of lemon sounded interesting and delicious. We will see!

https://www.foodnetwork.com/recipes/ina-garten/lemon-ginger-molasses-cake-3160639#

INGREDIENTS

• 1 stick unsalted butter at room temp
• 1/2 cup light brown sugar, lightly packed
• 2 eggs at room temp
• 1/2 cup unsulphured molasses
• 2 tsp grated lemon zest, plus extra for serving
• 1 1/2 cups all purpose flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 1/3 cup small diced crystallized ginger, plus extra for serving
• whipped cream for serving

INSTRUCTIONS

• Preheat oven to 350 degrees. Grease an 8 inch round baking pan, line with parchment paper, then grease and flour the pan.
• in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Scrape down the slides with a spatula. Add the eggs, one at a time, the molasses, and the 2 tsp of lemon zest and mix until combined (the batter may look curdled.)
• Sift together the flour, ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
• Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick just comes clean. Don't overbake! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest to serve. 

To Try: Ina Garten's Tres Leches Cake

 Another from Ina Garten's Make Ahead cookbook. I've never had Tres Leches cake but this sounds amazing.

https://www.foodnetwork.com/recipes/ina-garten/tres-leches-cake-with-berries-1-6565515

INGREDIENTS

• 1.5 cups all purpose flour
• 2 tsp baking poder
• 3/4 tsp kosher salt
• 3 eggs at room temperature
• 1 cup plus 5 TBSP granulated sugar
• 2 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 1/4 cup heavy cream
• 12 oz evaporated milk
• 12 oz sweetened condensed milk
• 1/2 tsp almond extract
• seeds from 1 vanilla bean
• 8 cups mixed berries for serving
• confectioners sugar for dusting

INSTRUCTIONS

• Preheat oven to 350 degrees. Butter a 9 x 13 x 2 inch baking pan
• Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and vanilla in the bowl of an electric mixer fitted with paddle attachment abd beat on medium high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half hte flour mixture, then the milk, and finally hte remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth teh top, and bake for 25 minutes, until cake springs back when toughed lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour the rest. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss fruit with the 5 TBSP sugar. Dust the cake with confectioners sugar, cut in squares, serve with fruit and whipped cream.

To Try: Ina Garten's Roast Chicken with Bread & Arugula Salad

 I have seen this Zuni Cafe inspired roast chicken recipe on a lot of blogs and finally in Ina Garten's make ahead book, so copying it here to try sometime.

https://barefootcontessa.com/recipes/roast-chicken-with-bread-arugula-salad

INGREDIENTS

Chicken

• 1 4-4.5 lb whole chicken
• 4 sprigs fresh thyme
• 2 large garlic cloves, smashed flat
• 1 lemon, quartered
• 2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3-4 3/4 inch thick slices country bread
• olive oil

ARUGULA SALAD

• 1/4 cup champagne vinegar
• 1 tsp dijon mustard
• 1 tsp minced garlic
• kosher salt & ground black pepper
• 1/2 cup olive oil
• 1/2 cup thinly sliced scallions white & green parts (~3 scallions)
• 2 tablespoons dried currants
• 6 cups baby arugula, lightly packed (6-8 oz). Baby Arugula recommended.

INSTRUCTIONS

• Place chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and garlic under the skin. Put lemon in the cavity. Tie the legs together and tuck wins under the body. sprinkle with 2 tsp of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24-48 hours.
• Preheat oven to 500 degrees. Place bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temp for a full 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Make Arugula salad
• Whisk Vinegar, mustard, garlic, 1 tsp salt and 1/2 tsp pepper in a small bowl. Whisk in the olive oil, stir in the scallions and currents and set aside.
• Please arugula in a large bowl, add the vinaigrette, and toss well.
• Place the Arugula Salad in a large shallow serving platter. Put the chicken and bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle with sea salt, and serve warm.

Ina Garten's Baked Macaroni & Cheese recipe

This is our new favorite macaroni and cheese recipe. Often I just wing it when making mac and cheese, making a roux and adding whatever cheese, and this recipe isn't that different from that basic idea, but somehow it came out JUST RIGHT. Recommend.

https://www.seriouseats.com/recipes/2008/02/essentials-ina-gartens-mac-cheese.html

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyère cheese, grated (about 4 cups) *we used Trader Joe's White Cheddar / Gruyere blend.
• I happened to have ~2oz of cream cheese I needed to get rid of and just added it
• 8 ounces extra-sharp Cheddar, grated (2 cups) *we used sharp cheddar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg *I chickened out and used only 1/4 tsp
• 1 1/2 cups bread crumbs *she has you make these fresh from white bread, I used panko.

Directions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook macaroni according to package instructions al dente, 6-8 minutes. Drain well.
2. Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in all the cheese, 1 tablespoon salt pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart (9 x 13-inch) baking dish.
3. Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.