Week # 2 – The List

Here are my selections for Week #2.
My uncompleted recipe from week #1 tops the list.

Red Lentil-Cauliflower Curry p. 186
Potatoe and Kale Enchiladas with Roasted Chile Sauce p. 162
Sour Cilantro Cream p. 209
Mexican Millet p. 118
BBQ Black Eyed Pea – Collard Rolls
Backyard BBQ Sauce

Acorn Squash, Pear and Adzuki Soup with Sauteed Shiitakes

P.136
This soup turned out great.  I made it Wednesday night, let it sit for a day and we had it with the bread for dinner on Thursday.  It was sweet with a touch of spice but not hot spicey, just tastey.  It made a large batch so I was able to freeze a few meals to take to work even after a big dinner. 

Thursday’s Child and Lesson #2

Fresh Rosemary Focaccia  p. 220
There is a big learning curve in all this cooking.  The second lesson I learned was when I was baking my bread recipe.  It looked great when it was finished.  I prefer a more rustic, chewier bread.  This one was soft when I cut into it.  I took a big bite and was disappointed.  It tasted flat, my first thought was it needs more salt.  My second thought was – wait – I didn’t put any salt into it.  The recipe didn’t add any salt in.  I went back and re-read the recipe.  Salt was an ingredient listed but the recipe never added it in.  Here’s the lesson I learned….  Make sure the recipe includes all the ingredients listed.  If not figure out where in the process that listed ingredient should go in.  The bread would have been excellent with the salt.   The oil and rosemary blended well together, the smell was wonderful.

Week 1

For my first week, I’ve selected favorite foods to make sure that at least my first week is a success.
Shredded Parsnip and Beet Salad in Pineapple Vinaigrette p. 89
Acorn Squash, Pear and Adzuki Soup with Sauteed Shiitakes   p. 136
Red Lentil-Cauliflower Curry p. 186
Fresh Rosemary Focaccia  p. 220
Chewy Chocolate-Raspberry Cookies  p. 234

My hand mixer came with a simple immersion blender attachment.  I hope it works ok or my soup won’t be as smooth as expected.