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Cooking with Eowyn
Nov. 9th, 2012 03:26 pmFour new recipes, two of which I tried out during the hurricane, and two from a looooong time ago that I never posted. Whoops. Quick and dirty version:
Butternut Squash Mac and Cheese - My never-ending quest for the perfect mac & cheese rears its ugly head again (I've got something like six more recipes, lol. I try to space them out so that I am not eating mac & cheese for weeks on end). I liked the addition of the squash. It might not quite satisfy if you have a craving for "traditional" M&C, but I'd make it again.
Gnocchi with Shrimp, Asparagus, and Pesto - This one only sort of counts, because I was lazy and used pre-made pesto. I don't think I'd ever be not-lazy enough to make my own pesto, but feel free to try it either way!
Creamy Scallop & Pea Fettuccine - YUM. I've developed a new addiction to lemon in creamy pasta dishes. Also, this recipe allows me to show off my awesome scallop-searing skills.
Pork Loin with Apple Cider Glaze - While I question the use of the term "glaze" (the marinade never really reduced enough, even after more than 20 minutes), it tasted pretty good. I served it over rice, which helped soak up all the liquid.
How about you? Made anything good lately?
Butternut Squash Mac and Cheese - My never-ending quest for the perfect mac & cheese rears its ugly head again (I've got something like six more recipes, lol. I try to space them out so that I am not eating mac & cheese for weeks on end). I liked the addition of the squash. It might not quite satisfy if you have a craving for "traditional" M&C, but I'd make it again.
Gnocchi with Shrimp, Asparagus, and Pesto - This one only sort of counts, because I was lazy and used pre-made pesto. I don't think I'd ever be not-lazy enough to make my own pesto, but feel free to try it either way!
Creamy Scallop & Pea Fettuccine - YUM. I've developed a new addiction to lemon in creamy pasta dishes. Also, this recipe allows me to show off my awesome scallop-searing skills.
Pork Loin with Apple Cider Glaze - While I question the use of the term "glaze" (the marinade never really reduced enough, even after more than 20 minutes), it tasted pretty good. I served it over rice, which helped soak up all the liquid.
How about you? Made anything good lately?
