First, Cherry Vanilla Oatmeal (pg 36 of The Food You Crave). Dried cherries are cooked in the oatmeal, and once it's off the heat, stir in some cherry jam and vanilla extract. I usually put vanilla in the water before I add the oats. I'll add it after from now on. It retained much more of its flavor.
Three recipes made it into last night's dinner. Stuffed Turkey Burgers (pg 218) turned out okay, but it needed a lot of help. The burgers were stuffed with roasted red pepper and mozzarella. Good start. However, the ground turkey goes unseasoned. I don't think so. I added a bit of Worcestershire Sauce and a bit of BBQ sauce. Matt thought BBQ sauce was not the best choice, and some Italian spices would've been better. Ah, well.
Conclusion: Just okay.
Conclusion: Loved it.
I'm holding off judgment on Zucchini Parmesan Crisps (pg 251). I need to make them again, without adding salt "to taste." Holy mother, these were salty. I didn't even think I'd added that much. I hate it when things you can't taste say to add salt to taste. I still think this is a promising concept, in which you dip sliced zucchini in olive oil, then in a bread crumb and parm mixture, then bake. On his first taste, Charlie smiled and went, "Mmmm." Then his whole face contorted as the salt hit him and he launched the crisp across the table. He tasted the next, and the cycle repeated itself. Reading you loud and clear, little dude. Too salty. We couldn't eat them, either. Must give it another go.
Matt bought a pound of beautiful lump crab meat at the farmer's market this weekend, and we made the mistake of using half of it on Ellie's Crab Cakes (pg 240). They just didn't taste right.
|I want to turn back time and rescue that crab meat.|