melibean's Profile

My granny cart (similar to #2) was a lifesaver when I lived in downtown DC and didn't have a car for a few years. The nearest grocery store was half a mile away.

Don't be deterred by the strange looks on the bus/street. Those people are just jealous that you are hauling lots of heavy food home from the store with ease.

This is so delicious!!! I was skeptical about all of the spices, but I am so glad I didn't leave any of them out. I can't wait to bring this for lunch next week alongside some butternut squash and carrot soup I am making.

I made a few substitutions based on ingredients I had in the house already and personal preferences:
- dried cherries instead of cranberries
- israeli couscous instead of regular couscous (adds a nice chewiness)
- lemon juice instead of vinegar (husband doesn't like vinegar)
- lemon zest instead of orange zest (that way the rest of the orange doesn't go to waste, instead you are using a whole lemon)

I think the mixture was still a little too warm when I added the goat cheese, but that was actually a happy accident because the cheese melted a little and made everything even more yummy.

Next time I might leave out the onion because I didn't think it added much and having it in slices doesn't mix well with the size of the rest of the ingredients.

My husband is (hopefully) plugging in the slow cooker as we speak so that we can enjoy some curried vegetable and chickpea stew (http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520) for dinner.

Tomorrow night I'm making a dinner out of Thanksgiving sides when my inlaws come over since we were all out of the country together over the holiday and didn't have any traditional Thanksgiving food.

And my kitchen goal of the year is to make more meals in advance (including freezer meals), so that I don't have to cook every night but still have something home made.

Absolutely delicious! A perfect lasagna for fall!

The recipe calls for 16 lasagna noodles but I only needed 9 to make 3 layers. I also needed more than a cup of milk to get the right consistency for the sauce.

Absolutely delicious! My only complaint was that it required more work than expected before everything could go in the slow cooker. But once it was all there I could forget about it, go run some errands, and come home to an amazing dinner.

I used sweet potatoes instead of regular potatoes as one poster suggested. I also subbed the curry powder for a mixture of cumin, coriander, and paprika as another poster recommended.

I made these last night and had one for lunch today. I didn't have time to heat it up but it was still very yummy right out of the fridge. I froze a bunch of the wraps as well.

I've never made caramerlized onions before and mine ended up burning instead of caramelizing so I omitted those. I also left out the parmesan cheese because there was already parmesan in the pesto.

Next time I will probably increase the amount of mushrooms and tomatoes because they cooked down so much.

After I had my wisdom teeth out I had about a week of eating foods that required no chewing. I ate a lot of oatmeal and yogurt. I also made a lot of pastina with butter and grated parmesan cheese. Couscous or quinoa would work too.

I mix some in to the sauce for my sesame noodles to give it heat.

I also use it in place of the regular chili paste in this salmon recipe:
http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe/index.html

I am actually eating some of Mark Bittman's Ale, Cheddar and Cauliflower Soup from the Beer as an Ingredient article as we speak! It is quite tasty.

I tried making the Doppelbock Bread as well but found it dry and tasteless.

My husband works from home and doesn't like taking the time to prepare himself a decent lunch. Plus he loves burritos. So these will be perfect for him!