Day 27: Heirloom Tomato and Eggplant Terrine

10552625_798699330152153_1686518090887840036_nI’m going to start out by saying, I really didn’t like this recipe. I love the ingredients—especially eggplant and fresh mozzarella—but the gelatin made from leaks, tomatoes, and garlic was definitely odd. To make it worse—in my opinion—is that the dish is served at room-temperature. It’s not a salad that would be served cold, and it’s not a hot dish—which I would have preferred with these ingredients—so, once again, just odd. Out of all of the people who came in contact with this dish, four refused to even try it and three of us we daring enough to eat it. Unfortunately, those of us who ate it generally agreed that it was 1) not worth keeping the leftovers; 2) not worth making again.

If you decide to make it anyway—even after this glowing review—please let me know what you think!


Day 20: Sesame Dipping Sauce

I don’t know if you’ve already figured this out, but last week was a really busy week, and the recipes I chose seem to reflect that—they were all under the category of “Quick and Easy.” And I needed that. This change in my schedule with football practice has really taken a toll on my motivation. You’d think with two hours of practice that I’d have enough time to get at least a few things done while my son was otherwise occupied. But I’m a chatty person—which I’m sure you are well aware of—and I seem to get caught up in conversation whenever I drop him off. [This week, I’ve decided to not even park—he just jumps out of the car and runs to the field so that I can preserve every minute that I have between drop off and pick up.]

9299_795373720484714_6902683345305045450_nLooking through the remaining August recipes, the one for “Sesame Dipping Sauce” seemed like the perfect one for a busy day. So, while my son was at football, I made a quick stop at Shop Rite, picked up both chicken breasts and steak (my daughter wanted to try both types of meat with the sauce), and some fresh ginger. The rest of the ingredients were ones that I (thankfully) had at home: limes, soy sauce, dark sesame oil, salt, pepper, and green onions. The recipe took about 5 minutes to make, so once the steak and chicken were off the grill, we were ready to have dinner.

Now the review. It was ok. A little too tart if you ask me, and my son hated it—although he is a purist with his foods, so he’s not really into condiments. My daughter preferred it with the beef rather than the chicken, and seemed to like it. I think if I make it again, I would cut down on the lime juice, and maybe add a little garlic to give it some depth. If you make it, let me know what you think.

Day 11: Yogurt Rice with Cumin and Chile

I didn’t really have a plan for what to cook yesterday, I just knew that there was no way that I was going to step one foot inside a grocery store and whatever I made had to be quick. So, looking through the August recipes, it was an easy decision to make one that was listed as both “Quick & Easy” and would be ready in all of 5 minutes. My only hesitation came from the actual name: “Yogurt Rice with Cumin and Chile.” I love all of those ingredients—and use them regularly—but all of them together? I decided to trust Cooking Light, and just make it.

10599390_791430047545748_5950146553175052516_nConsidering it only took five minutes to make, it’s not a surprise that it only had a few ingredients, and virtually no prep. The only thing I had to do was thinly slice a chile (I used a habenero instead of the required serrano chile, as that is what I had on hand), chop up some bottled ginger, and measure out the cumin seeds, all while the pre-made rice heated in the microwave—yes, this was part of the recipe. The rest of the recipe consisted of stirring the rice, adding the yogurt, cilantro, and salt, and a minute later this interesting side dish was ready.

As soon as the rice was ready, I put at steak on the grill—no recipe needed. Fifteen minutes later, we were finally sitting down to dinner. I wasn’t sure if my son would try it as he was still relatively new to rice, but he decided to give it a go. To say I was surprised by his reaction would be an understatement—he loved it, and even asked for more as soon as he had cleared his plate. I’m sure you’re wondering how it tasted—surprisingly light, not really creamy, with a slight heat from the chile. I loved the flavor of the cumin combined with the cilantro, it was both earthy as well as light and crisp. All that being said, it’s not a recipe I would necessarily crave, but if I were looking for something quick and unusual, I would make it again.