Spaghetti with Roasted Butternut Squash

by Irene Lindvall

My brother joined us for dinner this evening so I decided to make what I thought was going to be a simple pasta dish. Turns out there were 20 steps I didn't read. Haven't I learned that I'm supposed to read the whole recipe before deciding to make it? I did power through and complete the dish and I'm glad I did. I've never cooked butternut squash before and always enjoy it when I eat it out so I'm glad to have found a recipe that I enjoy. It's quite light even with the bacon.

Things I learned from this recipe:

Looks can really be deceiving. I used almost every pan in the kitchen and it looked like a war zone when I was done.

There would've been more photos if I wasn't running around the kitchen making sure things were timed properly.

Would I make this recipe again?

Yes

The recipe

Glazed Blueberry Pound Cake

by Irene Lindvall

I had high hopes for this loaf. The zucchini loaf I made awhile back came out great in taste, but I failed to mention there was a slight raw spot in the middle two-thirds of the loaf. I chalked it up to not cooking it long enough, but I'm now realizing that maybe that wasn't the case. I consulted a friend is who well-versed in baking and she mentioned that loafs are typically baked at 325 and both this and the zucchini loaf said 350. There is definite cause for me to retry at 325 and see if comes out throughly cooked.

I never made it to the step in the recipe, but I was also really interested in seeing what the combination of apple juice and powdered sugar tasted like for the glaze on this loaf.

Things I learned from this recipe:

Either the temperature is off in my oven, the recipe is wrong, or my friend is right, that loafs need to be cooked at 325. Or perhaps all three?

Would I make this recipe again?

I definitely will be giving it another try at 325.

The recipe

Sautéed Sea Scallops

by Irene Lindvall

I use Calphalon cookware almost exclusively because I like the feel of the handles. Pans are much like knives to me in that, if they don't feel right in my hand there is no point in cooking with it. I bought my pans 10+ years ago and found a recipe card stashed in my binder that clearly came with the "Daily Sizzle" 10 inch pan. 

One whole lime of zest plus juice turned out to be a lot, but I really liked it. I served the dish with rice and miso soup and thought it was great. I probably should've served it with a vegetable, maybe green beans, spinach or asparagus but just forgot.

Things I learned from this recipe:

Pan seared scallops turned out much better than the ones I broiled last month.

Would I make this recipe again?:

Yes

The recipe

Spinach, Tomato and Feta Omelet

by Irene Lindvall

Every Sunday growing up we had a "big breakfast". This breakfast usually involved pancakes or french toast or waffles plus a meat and sometimes an egg. I remember those breakfasts fondly and have enjoyed bringing a little of that to our weekends. Yesterday it was the breakfast burrito and today was the omelet. I haven't been all that successful at making omelets in the past, but I think my downfall has always been not leaving it in the pan long enough and perhaps not flipping it over and cooking it for a few more minutes. I'm thankful this recipe gave me a guideline for times, but other than that it didn't do much for me. I honestly think I disliked the taste of the dried oregano in this dish, which is rare. 

Things I learned from this recipe:

Two cups of chopped tomatoes is A LOT.

The portion size was nice for sharing.

I served it with toast and it probably would've been nice with a side of bacon or sausage.

Would I make this recipe again?:

No

The recipe

All-in-One Breakfast Burrito

by Irene Lindvall

I was immediately drawn to this recipe because of the bacon. I cannot lie. I also started to realize I've been making a lot of similar recipes recently but I'm really okay with it because I think it's helping me hone in on the type of dish I want to make going forward. For now, I like the small variations to see what ingredients work best together. I ended up adding green onions to the scramble and then topped eggs with cilantro and jalapeño as well as spinach to mine after placing on the shell.

Things I learned from this recipe:

I'm sorry Mission, but your tortillas are not the best.

Would I make this recipe again?:

Maybe my hybrid version.

The recipe