I wrote about the first handful of recipes I made for my 50 Recipe Challenge. Read it! And if you like Pinterest, you can find me there, and the food board where I’m getting inspiration for the challenge.
Fourteen recipes down, thirty-six to go!
Jeremy & Kathleen’s Broccoli Quiche
Dang but this simple recipe was delicious. Things that were different for my quiche: I used my own pastry recipe (lots of butter!); I only had four eggs (not the five she calls for); my cheese of choice was white cheddar; I ended up with tons and tons of broccoli. The filling was creamy and rich. Next time I think I’ll use the same amount of broccoli but increase the egg filling by about half and use it to coat the broccoli (which dried up a little being exposed to the hot oven).
(NPR’s) Kitchen Window’s Pumpkin Bread
Hmm. There was no picture for this pumpkin bread to compare mine to, but this came out super dense and moist, almost pudding-like. The only adjustment I had to make was to replace the (fat-free) buttermilk with (whole fat) cream. Now, I know that added fat would have changed the crumb of the bread, but I’m not sure it’s what accounts for my results.
You know what? I’m one hundred percent happy with the pumpkin puddin’ bread I ended up with. Next time I make it, I might even bake it up in little mason jars and serve it with fresh-whipped cream.
Kath’s Oatmeal Snack Bars
Ahem. Apparently I never have anything but whole cream on hand, or the will to buy anything else. I made some adjustments to this recipe (whipping cream instead of skim, added in a little whole wheat flour), that didn’t bring anything special to it. Next time I’m going to pump up the spices (by about half); add in a quarter-cup of something sweet: honey, sugar, maple syrup; I might add some almond meal and omit the whole wheat flour.
I’d like to eventually incorporate these into my weekly midday treats.
Oh She Glows’ Easy Vegan & Gluten-free Crackers
I kind of killed the gluten-free thing when I chose whole wheat flour (to sub for the rice flour that I don’t ever have on hand). In fact, I used this recipe more as a guideline for a good dry-to-wet ratio. I didn’t have nutritional yeast in the cupboard and I left out the spices (since these need to pair well with salsa).
They turned out slightly grainy (whole wheat? Maybe I’ll try a half whole wheat / half all-purpose mix next time), and they lacked flavor dimension. We usually have hard Parmesan in the fridge, so I might grate a little into the dough next time.
Simple Bites’ Butternut Squash and Apple Soup
I wasn’t expecting this to be so sweet, but I loved that about it. End of story.
Eat Live Run’s Zucchini Pasta
Umm, let’s not talk about my attempts at this recipe. The recipe is good, I just had an off night. Moving on …
Recipes I plan to try this coming week
I set myself a little goal: 16 recipes done by October 30. I need to get makin’ and bakin’! Here’s what I’m thinking …
» Simply Scratch’s Roasted Butternut Squash, Sausage, and Orecchiette Pasta in Brown Butter Sage Sauce
» Shutterbean’s Coconut Maple Granola
» … also her Cream Cheese Cinnamon Rolls
» Soup Addict’s Have It Your Way Beer Bread
» 101 Cookbooks’ Bake Quinoa Patties
» … also, her Oatmeal Crackers
» Eat Live Run’s Soft Baked Fig Cereal Bars
» Eating Bird Food’s Fruit and Nut Bars with Chocolate
» Indie Fixx’s Sweet and Salty Toasted Chickpeas
» Annie’s Eats’ Pumpkin Doughnuts