What's been a blessing, is that I've finally started to get the hang of this type of cooking, so I've started to experiment and make stuff up rather than follow new recipes. I've experimented with polenta a lot, and plan to soon make a polenta, gluten free pizza! We've made a lot of repeat recipes this summer, so I haven't had as much to write about. Also, some of our dishes have been flops, so I don't see the point of sharing them. A new staple in our home has been lentil tacos. They're super easy and super good. Just cook lentils in water, add a taco seasoning packet and cook off water to desired thickness.
Here are a couple new recipes that I have tried over the past couple of months that have been FANTASTIC!
Pasta with Yogurt, Peas, and Chile.
Can I just say KILLER good. Soooooooooooooooooooooooooooooooooooooooo good! Incredible good!
While staying with our dear friends and incredible cooks Lisa and David in Seattle, Lisa made this delectable dish. Since, I have made it at home. It's expensive because of the pine nuts. But! soooo worth it. I love the alternative of yogurt rather than butter to make the pasta creamy, the pine nuts, the peas, the red pepper flakes. OMW INCREDIBLE
I had to use canned tomoatoes instead of fresh (bummer). Also, my grocery store was out of zucchini, so I used extra eggplant. I omitted the unnecessary sugar . I would add extra raisins next time to make it naturally more sweet.