Archive for category Dylan Report

Pepper Chicken with Hummus

Tonight’s dinner was a repeat – here’s a link back to the recipe from a post in 2009.

Turns out it’s just as good when you forget to buy the cubanelle peppers!

Dylan report: He loves hummus and pita bread, and grudgingly ate one piece of chicken (after declaring the other one on his plate “too crispy”) and one piece of each color pepper.


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Pad Thai

No longer cooking my way through the Whole Foods Cookbook – going forward this blog will be simply a record of “dinner last night” when I remember to update with pictures.  I will try to continue the theme of “did my kids like this?”  (Kids meaning only Dylan at the moment, and Aeryn in about a year when she’s eating real food.)

This recipe comes from “Honga’s Lotus Petal” which was a gift from my sister (over at Insomnibake – check her out!).  Had I not been wrangling a hyper 3.5 year-old and an end-of-day-cranky baby at the time, this probably would have come together in under 30 minutes.  Extenuating circumstances being what they were, it took about an hour.

For the more exotic ingredients (okay, mainly the dried shrimp), you may need to seek out an Asian grocery store.  I took the bus down to Great Wall in Sunset Park for the dried shrimp and mung bean sprouts – everything else was easily obtained at a regular American grocery store.  (Tamarind paste might be the other hard to find one on this list, but it all depends on where you live.  In my neighborhood, tamarind is about as exotic as parsley.)

If you don’t have easy access to an Asian grocery store, shrimp paste or maybe even anchovy paste would be a pretty good substitute.  Or you could just skip it and add a little extra fish sauce.

Enough blathering.  Onto the recipe… Read the rest of this entry »

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Greek-style Picnic Salad

I did not cook this – my husband did!  It was yummy.  (Even Dylan thought so!  Kind of!)

dscn3997 Read the rest of this entry »

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Potato-chip Crusted Fish Bites

These were made just for Dylan.

dscn3989 Read the rest of this entry »

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Gack! Another long break!

I didn’t mean to, I swear!  It’s just that, well, there aren’t many recipes *left* in the WF market cookbook that I want to make.  So I’ve been cheating and cooking other things and not blogging about it.  Jess fail.

Tonight I made the fabulous fresh salmon burgers from America’s Test Kitchen: Best Classic American Recipes.  I’ve made these several times before and they are always delicious.  Read the rest of this entry »


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Jerk Chicken; Havana Black Beans, Cilantro-Lime Rice

If I didn’t live on the 4th floor, I would have done the chicken on the grill.  It was still pretty darn good in the oven.


Jerk marinade / sauce:

  • 1 habanero, Scotch bonnet or jalapeno pepper (remove seeds & ribs if using habanero or Scotch bonnet)
  • 2 scallions
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1 tbsp allspice, freshly ground if possible
  • juice of 2 limes
  • 1/2 cup ketchup
  • 1/2 cup pineapple juice (or 1/2 cup pineapple – it’s all going in the blender anyway)

Combine everything in a food processor, puree until smooth.  Reserve 1/2 a cup for dipping.

Combine the rest with 1 whole chicken (cut up) and marinade overnight.

Preheat the oven to 400F.  Cook chicken for about an hour.

Serve w/ beans and rice (those recipes have already appeared in this blog).  Make sure you have extra limes for squeezing on top.

Dylan Report: He loved the beans but wasn’t interested in the chicken.  He generally doesn’t like rice, so we haven’t tried this version on him yet.  (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)

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Pizza on the Grill

These were adapted from The Best Recipe, and were just about as a perfect kick-off to spring/summer as I could have wanted.  They were exactly right for an outdoor early supper, and dead easy to make while still looking kind of fancy and impressive.  This recipe makes 8 small pizzas.  If you don’t want to make that many, you can freeze the dough in individual rounds (separated by wax or parchment paper). Read the rest of this entry »

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Strawberry Cheesecake Ice Cream

I wanted ice cream and I wanted it fast.  This is as quick and dirty as recipes get.

  • 1.5 cups heavy cream (NOT “whipping” cream or anything with preservatives or stabilizers.  Ingredients on label should read “milk”)
  • 2 giant spoonfuls strawberry preserves (about 1/2 cup total) preferably something made out of strawberries, sugar, and not much else.  You could also use a pint of really fresh strawberries if you have access to a farmer’s market and they are in season.
  • 4 oz block cream cheese
  • 1/2 cup sugar
  • Whole milk (opt) to correct consistency if needed

Put everything in the food processor.  Spin until cream cheese and jelly are evenly distributed.  If the mixture seems too thick, add whole milk and process until you like the way it looks.  Freeze according to your machine’s directions, then transfer to freezer for a couple of hours to harden.

No pics yet as this is still in the freezer, but the early Dylan Report based on a spoon-licking sample was “more.”  I think we have a winner here.


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Rosemary-Spinach Griddlecakes; Roasted Lima Beans

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good – dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve.dscn3897 Read the rest of this entry »

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So, apparently I haven’t posted in 2 and a half weeks.  I am officially the World’s Worst food blogger.  But I have been cooking, so here are some pictures:

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