Want to Try

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February 2010
Healthy Singapore Noodles : I couldn’t help but click on this photo when I saw it on Foodgawker. I love a picture that helps you taste a recipe before you’ve even read the ingredients!

Cheesy Baked Farro: I have it on good authority that this recipe rocks. As a major mac & cheese lover, I have to assume it will be divine.

Slow-Cooked Tex-Mex Chicken and Beans: I want to use more dried beans in my Crock-Pot, and this is just one good recipe to help with that goal.

January 2010
Hot & Sour Soup: I’ve never tried making hot & sour soup at home, but I do love it and it’s perfect for this time of year. This recipe comes from my friend Carol.

Crock Pot Chicken Vindaloo: I have been using more boneless, skinless chicken thighs lately, and this easy vindaloo looks like a winner.

Cauliflower Rice: I adore cauliflower, and while I usually just roast it with salt and pepper, this “riced” version with fried onions sounds delicious.

Pasta Pie: Fun idea for kids: Take some cooked rigatoni and stand them on end in a spring form pan, then fill tubes with sauce and cheese. Bake and slice.

December 2009
Farro, Avocado, Cucumber, and Cherry Tomato Salad: I might use barley instead, but the inclusion of a hearty grain makes this otherwise summery salad a little bit more wintry.

Kidney Bean Curry: This sounds delicious and hearty. But as usual, the question is: who in my family would eat this with me?

Chipotle Sweet Potato Corn Chowder: I think this would work well in a slow cooker (sans bacon) — then you don’t have to pre-roast the sweet potatoes.

November 2009
Baked Chicken and Acorn Squash: Saw this on Laura’s site, and it looks delicious. Hoping to get another squash or two from my CSA before it ends for the year.

Slow Cooker Indian Spiced Lentils with Chicken: A Stephanie O’Dea recipe, where you can simply dump everything in the pot and walk away.

October 2009
Pasta with Winter Greens and Walnuts: A Rachael Ray recipe seen on Chef Lisa, I think this would work well with the kale from this week’s farm share.

Kubideh: From Kalyn’s Kitchen, grilled ground meat with Middle Eastern spices on skewers.

Lemony Chicken & Israeli Couscous: This is a simple recipe, but a good reminder for me about how much I enjoy all three ingredients mentioned in the title.

Smoked Chicken & Cranberry Salad: I have a couple of cups of smoked chicken in my freezer that will be perfect for a salad. I was thinking sliced grapes and celery, but these cranberries sound yummy too.

September 2009
Supreme Turnip Salad: The name may make you think this is a 1970s-era Jell-O salad, but I promise it’s not. Shredded young turnips combine with apples, raisins, and a slightly sweet dressing.

Black & White Sesame Cupcakes: I was just talking to a friend about how we preferred less-sweet cupcakes, and interesting but straight-forward flavors. This cupcake, with a white chocolate/cream cheese frosting, fits the bill.

Chossica: Wash and chop a bunch of swiss chard, toss with 8 oz. ricotta salata cheese. Dress with a vinaigrette made from olive oil, juice of 2 lemons, a minced shallot, and black pepper. (From my supermarket’s free magazine.)

Green Chili and Sweet Corn Mac and Cheese: I’m not sold on the addition of corn, but I can imagine how delicious the green chilies would taste in this grown-up macaroni and cheese.

August 2009
Grilled Eggplant and Olive Pizza: My latest favorite pizza topping combination is mushrooms and onions, though olives are always welcome. When I saw the photos of this pizza on Smitten Kitchen, I knew I’d have to add eggplant to the mix.

Granny’s Tomato Tart: Stephanie recommended this recipe to me to use up all the tomatoes from our farm share. At first glance I thought it looked one I’ve made in the past (Tomato Pie II), but once I dug my old recipe out I realized how much more delicious this new one — with a homemade crust and Gruyere cheese — would be.

Asparagus and Morel Bread Pudding: I’m struggling through Barbara Kingsolver’s Animal, Vegetable, Miracle. It seems like the perfect book for me, but I’m not finding it engaging at all. However, this recipe from the book looks delicious!

Crock Pot Indian Curry: A simple chicken breast/coconut milk/veg/spice combination that would be good for a summer day when you don’t want to stand over the stove.

July 2009
Eazy Greek Chicken & Orzo: I need to take my slow cooker out this summer for something other than ratatouille, and this might be just the dish.

Strawberry Bread: Strawberries are cheap now, and I think this recipe would make great muffins. For the boys, I’d mash the strawberries so the batter was smoother, and perhaps be so bold as to bake them without adding chocolate chips.

Chickpea Salad with Lemon and Parmesan: Chickpeas with lemons and olive oil sounds lovely, but I’ve thought about adding cheese. This would make a nice summer meal with some whole wheat pita and a green salad.

June 2009
Grilled Goat Cheese in Romaine Lettuce: Found this while looking for recipes to use my head of CSA romaine. I’d like to do a vegetarian/dairy grilled meal once we start getting corn from our farm share, and this dish would be perfect, too.

Spicy Cilantro-Peanut Slaw: I’ve been bookmarking a bunch of recipes featuring peanuts lately, and this one sounds like a creative way to use some of the cabbage I’ll get from my CSA.

Monica Bhide’s Chile Pea Puffs: Will you make this recipe and give me a taste? It looks delicious to me, but I know no one else in my family will eat it and really, what do I need with 32 pea puffs?

Linguine with Morels, Ramps, Sunchokes and Spinach: It was the photo that did me in — it just looks so simple and creamy. I’m a huge fan of morels, too.

May 2009
Balsamic Red Onion and Tomato Chicken: Tomatoes and balsamic vinegar are ingredients I think of for salad, but not necessarily for cooking. Looking forward to trying this one next week.

Baked Lemon Pasta: I love the idea of lemon and pasta together, but think I may try it with ricotta cheese instead of sour cream.

Pasta with Cauliflower, Walnuts and Feta: I like all of these ingredients separately, but I can’t wrap my head around what they’d taste like altogether.

April 2009
Edamame Salad: A slaw of julienned Daikon radish, apple, and carrot, plus shelled edamame in a spicy dressing.

Roasted Root & Ricotta Pizza: Jennie describes this dish as a “crispy crust [that] gets loaded with aromatic and smoky roasted potatoes, rutabaga, onion, garlic, and even carrots, not to mention creamy ricotta and melty mozzarella.” Oh my, how could you not want to try it?

Sunny’s Latin Lasagna: I like Sunny’s show on the Food Network, Cooking for Real. I’d make a vegetarian version and just omit the pork.

March 2009
Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette: No edamame on Passover, but I want to make this salad soon after. It would be great with burgers or chicken on the grill.

Crock Pot Honey Lentils: I’ve been seeing lots of variations on this recipe lately. Jodi emailed one from her neighbor, and Carrie made one recently, too. Might even work nicely instead of baked beans at a barbecue.

Dimer Dalna: From fellow Westchester blogger Rinku, this is an egg curry with shallots, potatoes, and peas. I’ve been on an egg kick lately, and I think J. would like this too.

Asian Lettuce Cups with Spicy Ground Turkey Filling: I’d serve this with both lettuce and wraps, hoping the kids would get a kick out of making their own rolls.

Dutch Macaroni: Saw this linked from Beth’s site, and it looks yummy. Noodles, ground beef, plenty of tomato sauce and other veggies.

February 2009
Squash-Topped Cottage Pies: The sweetness of the squash (instead of potatoes) must taste delicious with the savory beef filling. Need to try this before the weather warms up.

Cheryl’s Eggs with Red Pepper, Basil and Cheese: I’ve been in the mood for eggs lately. I love garden omelets, where lots of veggies are packed inside. This looks even easier.

15-Minute Fried Herbed Chicken: I can’t stand frying food, it’s too messy. But this recipe uses a mixture of tahini and herbs rubbed into the chicken for flavor, which sounds delicious. I want to try it baked instead.

Parmesan-Cauliflower Fritters: These fritters are baked, not fried, and include quinoa for some crunch. I think they’d be great with a side salad and the tomato sauce that the recipe recommends.

January 2009
Beef & Cabbage Stir-Fry with Peanut Sauce: Just reading this recipe in Eating Well made me drool. Plus I love dishes served over a bed of noodles — a real “grown up” meal to put on the table, with a super-plain element I know the boys will eat.

Giant Chipotle White Beans: From 101 Cookbooks, a hearty vegetarian recipe that looks perfect for the freezing temperatures forecasted for this week.

Black Bean Cakes: Looks like a delicious, high-fiber way to dress up some leftover chicken.

December 2008
Roasted Cauliflower Penne with Rosemary Cream: Roasted cauliflower mixes with whole wheat pasta, toasted walnuts, and a cream sauce which sounds delicious.

Honey Mustard Chicken Pot Pie: I love this type of homey comfort food, but never cook it — I’m not sure how to sub all the dairy for something pareve, and really don’t think anyone in my family would be a fan. One day, I’m going to make a pot pie from scratch anyway.

Honey Whole Wheat Bread: This recipe would put a big dent in my accidental bag of whole wheat flour. Perhaps a good project to do with the boys over Winter Break.

Blue Cheese-Onion Empanadas: Starting to think about fun finger foods for New Year’s Eve, and this might fit the bill. Maybe in a mini version?

November 2008
Enchiladas in Pumpkin Sauce: I’d make either a chicken version without cheese, or a vegetarian version with cheese and beans as a filling. Either way, the pumpkin sauce sounds delicious.

Chicken Teriyaki Meatballs I like making meatballs, and they’re easy to freeze. This looks like a nice twist.

Ginger Chocolate-Chip Bars This sound delicious and out of the ordinary, perhaps for Thanksgiving dessert?

Roasted-Beet Pickles Suzanne pointed me to this article for the cauliflower pickles, but since I have two beets the size of cantaloupes in my fridge I may try this recipe instead.

Cranberries with Crystallized Ginger A somewhat disjointed recipe, but the ingredients sound delicious for Thanksgiving.

Chicken with Mushrooms and Peas Basic, but I like the idea of roasted mushrooms.

Creamy Pasta with Spinach and Fried Capers J. had fried capers in a dish at craftsteak, and they were delicious — the rest of the recipe sounds good too.

October 2008
Mashed Potatoes With Kale: I expect to get both of these veggies from my CSA today.

Chicken Pumpkin Corn Chowder: One way to use up corn I froze from my CSA.

Streuseled Sweet Potatoes with Dried Fruit: Hello, Thanksgiving!

Tuscan Bean Dip (for kids): I want to try to find some bean recipes the boys will eat, and I thought starting with something bland like a white bean dip might work. They can make it with me, and I’ll serve it with tortilla chips for dipping. Next step: hummus.

September 2008
Zucchini Galette: The crust looks doable, though I’m sure you could sub store-bought pastry dough. I think this would be delicious with tomato, as well.

Shiitake Fried Rice: I’ve never tried to make fried rice at home, but this would be a great accompaniment to Baked Egg Rolls or Spicy Chicken with Cashews.

Roasted Green Beans with Lemon, Pine Nuts and Parmigiano: Any roasted veggie makes me happy; add nuts and cheese and you probably can’t go wrong.

Sweet & Savory Beef Stew: I’m not much for stew, but J. was leafing through my Eating Well and thought this looked good. It’s a take on tzimmes, a traditional Rosh Hashanah dish made with carrots, prunes, and honey.

August 2008
Mini Caramel Apples: J. makes “apple grapes” for A. by using a melon baller on a Red Delicious. This idea goes one caramel-dunked step further — perfect as an autumn snack activity.

Super Quick Tomato Basil Cream Pasta: Non-dairy sauce recipe from Vegan Yum Yum. The creaminess comes from raw cashews.

Fresh Corn Muffins: Found on Start Cooking’s blog, these muffins include 2 ears’ worth of fresh corn kernals. The boys wouldn’t eat them (“What are these THINGS in my muffin?”), but they sound delicious and I’ve got lots of corn from my CSA.

Found on GreenStyleMom:
Chickpea, Cherry Tomato, and Feta Salad
Summer Corn and Rice Pilaf

Found on Cookthink:
Whole Wheat Linguine With Andouille, Carrots And Tarragon

July 2008
Barley Risotto with Chanterelles: I’m bookmarking this recipe for the cooler weather — barley and mushrooms make me think of autumn, my favorite season.

Sesame Flaxseed Crackers: These caught my eye because they look delicious and are healthy, too. I’m always looking for a tasty way to use up my flaxseed.

Super Fresh and Tasty Lentil Salad: I like lentils a lot, and the vegetables in this recipe will be in our farm share as the summer progresses. Looks like a perfect make-ahead dinner for after a long afternoon at the pool.

Egg Rolls: I’ve never made egg rolls myself, and I like that these are baked, not fried. Plus, a perfect opportunity to use up more CSA cabbage!

Apple Cheddar Scones: Oh, these sound so delicious! But the recipe says they taste best warm from the oven. Maybe I need to invite people over for brunch?

Bean & Tomato Salad with Honey Vinaigrette: I really enjoy bean salads, and over the summer we’ll get most of these ingredients from our CSA. Seems like a must-try.

June 2008
Broccoli Rabe, White Bean & Fontina Pasta: Simple recipe, but it looks good for a summer dinner. And I’d use up my broccoli rabe from the farm share.

Sriracha-Glazed Chicken and Onions over Rice: Anna of Cookie Madness sent me this recipe, and it looks right up my alley. I bet J. would love to try sriracha, just not on chicken!

Cabbage Pallya with Bell Pepper and Peas: I won’t use it this week, but I’m keeping this recipe in mind for the next cabbage I receive from our CSA.

Zucchini-Chocolate Chip Muffins: I would need to peel and then double-grate the zucchini (like J. does with his latkes) to get these past my boys. Maybe I should just stick to pumpkin or banana muffins?

Baked Tofu with Soy and Sesame — Kalyn is a tofu-cooking novice like me. I usually have these simple ingredients in my fridge as staples.

Quinoa Muffins — I haven’t made anything with quinoa since Passover… maybe this is the next recipe to try? I may try adding a mashed banana and chocolate chips instead of the raisins.

May 2008
Baked Angel Hair with Eggplant — Pasta and puff pastry? A bit too much. But leave off the dough and it still sounds delicious.

Chicken Coleslaw Wraps — Found on Laura’s site. Would be good as a salad, too.

Oatmeal Breakfast Cookies — G. asks for cookies every morning for breakfast. Maybe I’ll surprise him and say, “Sure!”

This week I collected a long list of recipes I’d like to try, most of them from participants in Menu Plan Monday. Here are a few:

Crispy salted oatmeal white chocolate cookies — From Smitten Kitchen, where every photo makes you drool a bit more than the last. I love the idea of the salt contrasting with super-sweet white chocolate.

Risotto With Edamame, Lemon Zest, and Tarragon — From the May 2008 issue of Real Simple. This looks light and springy; I think J. would love it.

Spinach Burritos — I bookmarked this recipe a while ago, then misplaced it. I’d like to make it one night when my mom is here… or maybe I’ll try it out on Jodi when she visits!

Tofu Parmigiana — Eggplant has made me uncomfortably itchy the last few times I’ve made it… could I be allergic? I thought this might be a fun alternative.

Kosher Creamy Saffron Chicken — How many saffron chicken recipes are too much? I don’t usually make non-dairy cream-style dishes, but might make an exception here — it sounds good.

April 2008
Grilled fresh figs with Gorgonzola and honey — I saw a similar recipe to this one in Saveur, but couldn’t find the recipe online. I like the quick and easy grilling method in Lisa Pardo’s version. Plus, if it’s on the grill I can get J. to make it!

Quinoa Pudding — I saw this recipe in body + soul magazine, and thought it might be a nice treat to make for the kids during Passover.

Crock pot chicken & quinoa — I haven’t decided yet if I will bother to kasher my crock pot for Passover, but if I do it will be for this recipe. We may just eat leftovers from the seders the whole week instead!

Vegetarian Cassoulet — The March issue of Gourmet has this recipe inside! I’m excited to try it out.

March 2008
Chinese Hot and Sour Soup — I’ve always liked hot and sour soup but never made it myself. I just assumed it must be very complex, or that the ingredients would be hard to find. This recipe makes it look doable, and delicious. We may be nearing the end of the season when this soup would really hit the spot… but I think I might be able to sneak it in before the warmer weather.

Ground Lamb and Lentil Chili — I’ve never cooked with red lentils before, only brown. Something about this dish seems homey and comforting to me. Too bad I don’t think anyone but me is crazy about lamb, let alone ground lamb, around here.

Spicy Sauteed Chickpeas with Beef and Cilantro — I usually keep a pound or two of ground beef in my freezer; I often have chickpeas in the pantry. So this could be a perfect kit meal… especially if I chop and freeze the cilantro that is currently languishing in my fridge.

Colcannon — I’ve never cooked a meal for St. Patrick’s Day before, but I’m thinking of doing it this year just for fun. Since the boys don’t care for potatoes (I know, who doesn’t like potatoes?), I may try substituting cauliflower instead.

Alex’s Chicken and Mushroom Marsala — I’m sure I have some Marsala kicking around in our liquor cabinet from the last time I made tiramisu. Chicken? Onions? Mushrooms? Some of my favorite foods — must try this soon.

Pear-Gorgonzola Tart with Granola Crust — This would be a perfect recipe to bring to a party, I know it would go over well with my New Year’s Eve crew. Hopefully I won’t have to wait that long to make it…

February 2008
Lemon-Roasted Chicken — I just love the way the caramelized lemons look in this picture.

Crispy Ginger-Lime Chicken Thighs — I bet my mom would love this because of the ginger, and G. is usually good about eating thigh pieces.

Kung Pao Chicken — Khrista’s photo makes me want to cook it immediately. You could substitute tofu instead of chicken, if you’re so inclined.

Overnight Macaroni and Cheese — found on Serious Eats, which hasn’t failed me yet. Could this be the recipe my kids would prefer over the boxed stuff?

Swiss Chard and Mushroom Squares — We got a ton of swiss chard in our farm share last year, so I’m bookmarking this one.

Black Bean and Beef Chili — I don’t have a good beef chili recipe… so maybe this is the one?