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Home > 32
KitchenKatalog: Blog 32
Sunday, December 11, 2022, 05:21 PM
Oreo Truffles [Kraft Recipes] with mint Oreos. Used about 30 since we didn’t set some aside.
Tuesday, December 06, 2022, 07:15 PM
Lasagna Soup with some shelf-stable tortelinni. We like the fresh kind more but this worked.
Saturday, December 03, 2022, 07:56 PM
We made fondue for tree decorating. I think we kind of worked out the process really well so we copied 2021-12-04 and 2021-12-26. At least more or less. See those for what we did with each. Large plate: French bread, granny smith apples, mix of brussels sprouts and purple potatoes. Small plate: Pearl onions. Roasted mushrooms.
We opted to not make our own and just used the Trader Joes one:
Thursday, December 01, 2022, 06:58 PM
We added green chili this time, and it was a good move.
Vegetarian Taco Pasta [Shutterbean]
Wednesday, November 30, 2022, 06:52 PM
Sunday, November 27, 2022, 07:03 PM
I made a strata from leftover stuffing from Thanksgiving 2022. This was inspired by many different recipes and then I kind of just made it up.
Roughly, I did the following:
Cooked for probably an hour at 350°F but it was a while ago and I don’t recall for sure
I really liked it!
Friday, November 25, 2022, 06:05 PM
Meredith (and Caroline) made Cranberry Crumb Bars with Mulling Spices [The Smitten Kitchen]. Also pictured is Costco pumpkin pie cut with cookie cutters.
This was supposed to be dessert for Thanksgiving 2022 but we made it the next day.
Thursday, November 24, 2022, 05:37 PM
We got COVID and has to cancel our original plans. Thankfully it was very mild for all of us (yay science and 💉💪) so we made a Thanksgiving meal. Dessert is its own page (and made the next day).
We had actually bought a meatless turkey at Trader Joes. It was their version of Tofurkey but better with its breading. We bought this just to have but decided to make it as our main turkey since I am the only real turkey eater.
The main thing I made was NYTimes Thanksgiving Stuffing1. I used Trader Joes Corn Bread and really tried to stay true to the recipe. My biggest complaints were that (a) No guidance on salt and pepper (I am okay with a starting point and adjust to taste but this was nothing) and (b) too much fennel. Overall, it was fine but not exceptional. I don't think I would hurry to try this recipe again. It wasn't too hard though.
Meredith made Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta with power greens instead of kale.
She also made cranberry sauce based on Very Basic Cranberry Sauce [The Kitchn] but her recipe was:
I also made oven roasted potatoes with butter and garlic.
Originally from this article. See the local recipe for a PDF version ↩