Recipes 10, 11, and 12

One of my goals has to get rid of the few extra pounds that my husband and I have put on since college (7 years ago, by now). Luckily, my new subscriptions to Eating Well and Cooking Light have given me lots to read about. So it’s no surprise that most of the recipes I’ve made so far have come from Eating Well, which I got first. [Actually, it should be a surprise, considering the 2 shelves of cookbooks and 3 binders of recipes I have at home.]

Recipe #10: Flemish Beef Stew

Honestly, I chose this A) because it went in the slow cooker, B) because it was from Eating Well, and so I knew the nutritional info, and C) because it was something I had wanted to try but hadn’t really tried before. It turned out pretty well. I don’t like mustard, and so I added mustard seeds instead, which probably isn’t an equivalent swap. It was nice and stewy, and I served it over brown rice. It was tasty enough, so I think I’d make it again. And it gave me lots of leftovers for lunch, which is a great plus. (1/19/2010)

Recipe #11: Hawaiian Ginger-Chicken Stew

Hawaiian Ginger-Chicken Stew
Hawaiian Ginger-Chicken Stew

I liked this recipe too. I used red pepper flakes instead of chili sauce, and some white wine, and so the soup wasn’t that spicy. And it was definitely a soup, not a stew. But I put it over brown rice again, and it was pretty refreshing.  (1/20/2010)

Recipe #12: Brothy Chinese Noodles

Brothy Chinese Noodles
Brothy Chinese Noodles

This recipe was pretty good (obviously, since I forgot to take a picture until part-way through dinner). It also made good leftovers. I used a mixture of wheat and soba noodles, and included ground pork, and cabbage since that’s what I had around. It cooked up pretty quickly. It was a little salty, which is to be expected from the soy sauce in it. I’ll probably make this again – but in 2011, so since I can’t make the same recipe twice. (1/25/2010)

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