Posts tagged vegetables
the review: broccoli pesto potato skins
the review: broccoli pesto potato skins

When I was a little girl, let’s go with eight or nine or twelve, my grandmother used to take me into the city for lunch and a day of shopping every summer. I am now going to admit something downright disturbing. One of my favorite places to go was (wait for it) TGI Friday’s for potato skins. I thought I had died and gone to heaven when we stopped there. For real. Did I mention “the city” was New Orleans? That’s right. In the city of gumbo and red beans and Mother’s drip beef po-boys with debris and shrimp po-boys and fried catfish, I was excited about potato skins at TGI Friday’s. I know now that I am an adult that my grandmother either loved me more than life or hated food to suffer through that culinary disaster not once but mulitple times. I loved me some potato skins.

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kids, reviews, snacksadrienne robideauxpotatoes, vegetablesComment
the review: french bread pizza, salmon, pad see yew
the review: french bread pizza, salmon, pad see yew

Dear Diary,

It's been over two weeks since my last food review. People are probably going to think that I don't cook anymore. The truth? I'm cooking all the time but can't seem to get photos of my food that make any sense at all. Am I in a photography rut? Should I just throw my hands in the air and give up? Or maybe rename the blog to something like "susie makes supper without proof"?

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reviewsadrienne robideauxfish, pizza, simple, vegetablesComment
the review: kitchen sink potatoes
the review: kitchen sink potatoes

I take baked potatoes and their toppings very seriously. Yes, I live in Idaho. And no, we don’t eat potatoes often. I’m actually pretty sure they ship all of the best potatoes out of state. (Please, don’t come after me, potato guild – I’m just kidding. Sort of.) But back to the toppings. None of this boring butter and sour cream and chives baloney. I dump it all in. Whatever we have. The more the merrier.

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reviewsadrienne robideauxvegetablesComment
the review: pan roasted fish with Brussels sprouts and beets
the review: pan roasted fish with Brussels sprouts and beets

Ok, so I am gushing over this new cookbook, right? Collards and Carbonara. Yum. And I decide to make Flounder with Beets, Brussels Sprouts & Brown Butter. Only, I can’t find flounder. Or baby beets. And I don’t have a pressure cooker to cook the beets. And I have absolutely no clue what sea beans are.

Carry on. Yep, that’s what I did. Just like that overused, over-edited, over updated sign. I bought groceries and carried on. The only white fish at my market was sole. I picked the smallest beets that I could find. The recipe called for 12 baby beets for four people. I had non-baby beets and eight people. I went with eight beets. I bought some Brussels sprouts. Was it two pounds? I doubt it. But I knew how to roast garlic and I finally found Sherry vinegar. I was ready to go.

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reviewsadrienne robideauxfish, vegetablesComment
the review: broccoli mac and cheese
the review: broccoli mac and cheese

Can I start by stating the obvious? Construction projects are not fun. Don’t get me wrong, the results are great. But be honest. If you were putting an outlet in a white island, what color would outlet would you use? Black, of course. Any fool knows that. I mean, you want the very first thing that your eye is drawn to in the kitchen to be the island outlet. Really? Black outlets on a white wall? You would also paint over gouges in the wall without patching them in hopes that no one would notice the gouges that were already pointed out to you. Let’s just say I was NOT at my personal best in terms of behavior yesterday.

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reviews, kidsadrienne robideauxpasta, vegetablesComment
the review: chicken pot pies
the review: chicken pot pies

I have been making the same chicken pot pies from The New Basics for years. I’m talking forever. Since I graduated from college and started cooking for myself forever. Don’t get me wrong, I’ve tried a few other recipes, but I’ve never had the success with other recipes that I have with The New Basics recipe. The only downside to that recipe is all the steps. Lots of steps. Boil the chicken stock with rosemary. Cook each ingredient separately. Find pearl onions (which I never use, by the way).

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reviews, kidsadrienne robideauxchicken, vegetables, cooking with kids, kids Comments
the review: roasted chicken and fall vegetables
the review: roasted chicken and fall vegetables

I was a little worried about dinner tonight. First of all, I didn’t get back into town today until Gus was already at riding lessons and I had no groceries. So there we were at the grocery store with no naps, no snack, and late to start dinner. I let the kids buy those ridiculous frosted sugar cookies that look like they are made with an entire gallon of food coloring and lard. And I forgot to buy chicken. I went back in the grocery store only to find that they didn’t have your basic cut up chicken. It was either a family pack for 20 or a 10 pack of chicken thighs. I almost quit right then and ordered pizza.

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reviewsadrienne robideauxchicken, vegetablesComment
the review (late): christmas dinner
the review (late): christmas dinner

Remember weeks and weeks ago (ok, a month ago) when I said we were going to have meatloaf for Christmas dinner? Yep. We did. And it was amazing. It’s probably about time that I write a review of that dinner because you should make every bit of it.

Just for the record, meatloaf does not photograph well. It’s rather camera shy. At least for amateurs. That and I was so busy actually cooking in the kitchen that I assigned one of my sous-chefs the photographer roll. While he got some very creative shots, the color was not exactly in the appetizing category. More like old Chinese take-out menu. Totally not his fault as I didn’t change the camera settings before handing him the camera. Oh well. Never mind the photos. The food was outstanding.

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Christmas, reviewsadrienne robideauxmeatloaf, italian, vegetables, saladComment
The review: Brown Sugar Spiced Baked Chicken Breast and Brussels Sprouts with Pecans
The review: Brown Sugar Spiced Baked Chicken Breast and Brussels Sprouts with Pecans

I love Brussels sprouts. I also love lima beans. I think people who hate either of these foods have never tried them cooked correctly. That’s not to say I am the master chef because boy, I am not. I totally get it. There are some things that even a master chef could cook (duck, octopus) and I would have to pass. I just don’t like them. But, c’mon. Let’s give the Brussels sprouts a chance.

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reviewsadrienne robideauxvegetables, quick, chickenComment