After being gone for 10 days on a 3,o00 mile road trip, I am ready to start my Whole Foods cooking again!
This year for vacation we met with all our family at a rental home in Montana near Yellowstone! We had a wonderful time and I wish we could do it all over again! Then Garry, the boys and I took our time coming home and visited many wonderful places in Wyoming, Utah and Colorado. I thank the Lord for a wonderful and safe trip for all our family.
But it is time to get back into the kitchen. I have my ingredients all bought (and there was a basketful)! Some of the recipes coming up are:
Roasted Butternut Squash with Penne Pasta (which I am preparing tonight)
Chicken Toscana with White Beans
Mushroom Tofu Stroganoff
Pan Roasted Fennel (should be interesting)
Curry Coconut Peanut Sauce (which I am sure I will love!)
Our oldest son Daniel and his family along with his brother-in-law, Tristan, came to our home a few days before we all left for Montana. I was able to prepare them a few dishes to try while they were here. It is so much more fun for me when I get to use my guests as guinea pigs! I think overall the dishes were a success. At least no one complained!
The first recipe I tried on everyone was Eat with Your Fingers Chinese Vegetable Garden. This recipe comes out of the kid’s section of the cookbook. There are many varieties of vegetables for the children to try. And eating with their fingers is always more fun. I made these with chinese noodles and had several different Asian sauces that the family could pour on their veggies and rice if they chose. I loved it! And the boys liked it as well. The veggies in this recipe are broccoli flowers, celery, snow peas, red pepper, corn on the cob cut into sections and water chestnuts. You could add any vegetables you would like. It’s an easy recipe and a great way to serve your family a healthy meal!
The next recipe I prepared for the guests was one of my very favorites of all the dishes I have prepared so far. Of course, that isn’t saying too much coming from me. I love all varieties of food, am not picky what-so-ever, so fixing these wonderful recipes with so much variation is right up my alley! The boys liked this dish as well, giving it a 9! The recipe was Green Chili Pistachio Mole Enchiladas. And along with the enchiladas I prepared Cilantro Lime Rice, YUM! It would have gotten a poor grade for color as the whole meal was GREEN! But in flavor an A+! The enchiladas consisted of pistachios, tomatillos, serrano chilies, red onion, garlic, cinnamon stick, cloves, cumin, a lot of cilantro! That is just the sauce. The enchiladas themselves consisted of the sauce, corn tortillas, shredded chicken and Monterey Jack cheese. I used basmati rice for the Cilantro Lime Rice along with garlic, lime juice, A LOT of cilantro, spinach and scallions. Yep, I will definitely make this meal again!
I meant to make Crispy Garlic Tofu Bites when I prepared the Chinese Vegetable dish, but forgot. So, I decided to make them as a snack. They were OK, but a little too different and not something that I would crave. Most of them got eaten though, so I guess the family didn’t think they were too bad. These tofu bites were small pieces of tofu marinated in a heavy sauce that consisted of garlic, tamari, lemon juice, tamarind paste, ketchup, ginger, curry, garam masala (want to guess what that is? I actually made my own!) and molasses. After marinating the tofu you roll the pieces in toasted sunflowers and bake. I am sure I won’t be making these again.
The last recipe is for all of you that really have a sweet tooth. Chilled Strawberry and Rhubarb Soup! My first time to prepare a cold soup. This soup consisted of apple juice, a pound of fresh strawberries, rhubarb (not that easy to find!), brown sugar, cinnamon sticks and currants. It was really good, but VERY sweet. After Daniel ate his bowl he said he didn’t want to eat anything sweet for awhile. That lasted about 30 minutes maybe, until another nibble of the donuts! Just kidding, Daniel! (Not really! He inherited my sweet tooth!) We discussed how this soup would be pretty good on ice cream. I think a few tried it, but I didn’t find out what they thought!
Phew! I was thinking I had only prepared a few dishes for our family, but here is one more! Borracho Beans with Carne Asada with Jalapeno Cilantro. This was an unusual dish but very good! The Borracho Beans were pinto beans along with onion, celery, green pepper, jalapeno pepper, garlic, cumin, chili powder and tomato. The ingredients made for very tasty beans. The Carne Asada with Jalapeno Cilantro Pesto was delicious!! Carne asada (in case you are wondering) is a barbecued or grilled beef. In this recipe it was flank steak. The steak was marinated in Spicy Mexican Marinade that was just fantastic! The marinade consisted of chili powder, cumin, oregano, paprika, red chili flakes, onion Anaheim peppers, cilantro, lime juice and tomato juice. A lot of flavor! The pesto was great and was well liked by the family. The pesto consisted of 4 cups of cilantro and 4 cups of spinach, garlic, pecan pieces, lime juice, tomatillos, jalapeno and sour cream! Look at all that nutrition in a sauce the family loves! Put all these recipes together and this was a very successful meal! This will definitely be made again! When I have time! That is a lot of recipes at once. Boy, was my kitchen a disaster when I was done cooking. But it was worth it!
Well, better get upstairs and start on my next recipe! I really like butternut squash, so I think this will be pretty tasty. We will see what the boys think!
Until the next recipe, so long from Colorado!