On Apr 9, 10:54*am, Silvar Beitel > wrote:
> In the last three weeks:
>
> Pan-seared Tuna on Salad with Raspberry Vinaigrette and Blue Cheese
> Recipe: see title :-) * Tuna steaks cooked rare then sliced. *Salad
> included lots of crunchy veggies. * Vinaigrette: Rice vinegar, oil,
> smooshed raspberries, pinch of thyme, S&P. *Crumbled blue cheese
> sprinkled over. *I will kill for this meal.
>
> Blue Cheese Coleslaw
> ~ 4 c. shredded cabbage, some shredded carrot, scallion, green pepper
> dressed with 2 T. rice vinegar, 1 t. sugar, 1 T mayo, 2 T crumbled
> blue cheese, salt and coarsely cracked black pepper. *(Served this
> with Trader Joe's BBQ'd pulled chicken on TJ's whole wheat buns - fell
> for both after scarfing samples at the store!)
>
> Spinach-Chickpea Pasta
> With sun-dried tomatoes. *Recipe: Nutrition Action Newsletter April,
> 2010. *Vegetarian, low-cal, and yummy with a green salad.
>
> (Raw) Asparagus Salad
> Shaved asparagus with a lemon-parmesan dressing. *Recipe: Food & Wine
> April, 2010. *Different, interesting! *Try it!
>
> Spicy and Greasy Rhode Island-style Calamari
> Soak sliced cherry peppers, onion, and calamari rings/tentacles in
> buttermilk, dredge in 1/2 flour, 1/2 cornmeal, S&P, shallow pan fry,
> serve over pasta. *Serve drizzled with sriracha or sweet chili sauce.
> Have been trying to duplicate (or improve on!) what I've had in
> restaurants and think I've finally gotten it right.
>
> Turkey meatballs on Romaine
> Mix cilantro, chopped scallion, sriracha, S&P into ground turkey, form
> meatballs, roll in rice flour, shallow pan fry. *Top boats of romaine
> with matchsticked radishes, cucumbers, and carrots, and meatballs.
> Drizzle with sauce: 1/3 sriracha, 1/3 soy sauce, 1/3 lime juice. *More
> or less per Bon Appetit, January 2010 using cilantro-y meatballs
> rather than deep-fried chicken thigh chunks.
>
> Chocolate Raspberry-Chambord Cake
> Fromhttp://www.hood.com. *Bewa *the recipe makes *3 times* the
> raspberry-chambord jam needed to fill the cake, but you can jar the
> rest and eat it or give it away. *The cake was dark and dense and the
> frosting was one of the best chocolate frostings I've ever tasted.
> Cake and frosting use Dutch-process cocoa, good stuff from Penzies.
>
> Root Vegetables in Dill-Gruyere sauce
> Equal amounts of carrots, parsnips, red radishes, and turnips (all in
> bite-sized pieces), parboiled in order that those vegetables soften,
> dumped into a casserole dish, covered with a medium-thick white sauce
> (4 T. butter, 4 T. flour, 2 c. milk) flavored with a cup of chopped
> fresh dill and a cup of shredded gruyere (don't bury veggies with
> sauce, use leftover sauce on future veggie dishes.) *Additional
> gruyere on top, baked 20 minutes at 400 degrees F until top slightly
> browned. *(Cooked radishes are surprisingly sweet, and good.)
>
> Zucchini "quiche"
> A phenominally simple Bisquick recipe that's light and tasty: *3 c.
> zucchini, diced small (food processor-ed), 1 onion (also food
> processor-ed into bits), 1 c. Bisquick, 4 eggs, 1/2 cup oil, 1/2 cup
> grated Parmesan, S&P to taste. *Mix and dump into quiche or pie pan
> (no crust!) and bake at 350 degrees F for 40 minutes or until
> toothpick, yada yada. *Recipe has been in my wife's family since
> Bisquick was invented, I think, and we never tire of the stuff.
>
> Onion-Dill-Cheddar Bread
> This was my big SWAG win of the month, maybe the year. *More or less
> normal one-loaf white bread recipe (3 cups flour, 1 T sugar, 1 t salt,
> 1 c. water, 2 t yeast) into which I dumped 1 c. whizzed onion, 1 c.
> chopped fresh dill, and 1 c. loosely-packed shredded cheddar. *Used
> the bread machine dough cycle to do the work, divided dough into 3
> mini-loaf pans, 2nd rise, baked 20 minutes at 400 degrees F. *Wasn't
> sure that the onion juice wouldn't inhibit the yeast, but it rose just
> fine. *This stuff is outstanding. *I've been eating simple turkey
> sandwiches (just mayo and lettuce and white-meat turkey (roasted one a
> couple of days ago)) for lunch for the past 3 days and wish I had
> more! *(I like using the mini-loaf pans. *You can cut across the loaf
> for small snack or appetizer sized slices. *Cutting along the loaf
> gives you sandwich sized slices. *And if you don't consume bread very
> fast, you can freeze a loaf or two or give them out to family/
> friends.)
>
> Anyway, I feel like I've been on a roll lately and thought I'd share.
>
> --
> Silvar Beitel

It all sounds yummn. good job! You've been way busies than I have.