Cranberry-Orange Bread w/Grand Marnier Glaze

by Irene Lindvall

I must start by saying how disappointed I am that I forgot to take a finished product photo. These didn't finish cooling in time to take to bowling tonight and after bowling we went to a Christmas light display so I didn't get to have a bite until late. Both of the loaves cooked all the way through and were quite beautiful. I chose to leave the glaze off, mostly because I haven't had good luck with glazes, but also because I find them a little unnecessary and often too sugary. This loaf really didn't need one, and I was happy I left it off. 

The taste of the loaf was great, and I like that the orange juice taste was not overwhelming. Eric of course did not care for the cranberry taste, but otherwise liked it. This is another recipe I've had for eight years and I'm happy to have finally made it!

Things I learned from this recipe:

Glaze is not always necessary to make a great loaf.

Would I make this recipe again?:

Yes

The recipe

Classic Caesar Salad

by Irene Lindvall

I had a tough weekend and couldn't pull it together so I didn't make anything new. I did happen to make a couple more of the Cinnamon Streusel Coffee Cakes though. I am really loving that recipe.

I intended to make this salad last week and didn't, but I'm glad I came back to it. I also wanted to make the crouton recipe but that didn't happen. Please see my photos for the delicious substitute I used. I also used pre-cut romaine lettuce to save time so this salad was made in just over 10 minutes (the amount of time the lemon juice & garlic have to sit). I was skeptical about the anchovy flavor but all the mashing helped to mask the size of them, and I really didn't mind the taste in the dressing. It tasted like a Caesar salad should taste.

Things I learned from this recipe:

Caesar salad dressing does not need to be white. I wonder what normally makes it white.

Anchovy fillets can be found in aisle where canned tuna is located. I had to ask, but these were located by the clam juice.

Would I make this recipe again?:

Definitely

The recipe - Yet another great recipe from my favorite magazine cookbook.

Tabbouleh Salad

by Irene Lindvall

My second recipe for today was another delicious salad. I hadn't a clue what bulgur was, but my bulk section at my wonderful grocery store had it so I didn't have to overbuy. I'd say it's a similar taste to quinoa and it's nice to have another type of salad to add to the repertoire. The only downside to the salad is that it takes at least one hour to make, and the one area I had trouble with was not getting enough tomato juice to drain. I ended up composting most of the seeds, but now I wonder if I let too much liquid go and that is what the recipe called for to mix with the bulgur in step two. It didn't make a difference in the overall taste of the salad, but I think I would've preferred to have more of the tomato juice. Regardless, great salad.

Things I learned from this recipe:

What bulgur is.

I ended up serving the salad over a bed of spinach and shopped carrots for extra veggies.

Would I make this recipe again?:

Yes

The recipe - Another great one from my favorite magazine cookbook.

Bacon, Potato, and Cheddar Frittata

by Irene Lindvall

Today was my first attempt at a frittata. My mom and Eric's aunt make good ones and I've been thinking about them a lot recently so I was happy I had this recipe. Eric hates thick, dry frittatas and my only requirement is that it have taste. I did not have a worry that this one would lack taste. 

The recipe called for a non-stick skillet but since I don't own one I decided on cast iron. I used my 10" like the recipe calls for, but the recipe photo appears to have a thicker frittata than what I produced so I thought my 10" was really a 12". Regardless, Eric said he preferred how I did it since it kept the thickness down. It cooked fine and wasn't runny. The potatoes ended up looking like sausage (see photo) and were incredibly tasty. My only complaint, and it's not really a complaint, is that there was no green. No green onions. No parsley. I would've liked to see something green but there is no way I can complain about this frittata. 

Things I learned from this recipe:

I made this for brunch for us, but I would say it's not for two. It could easily be served for four people. It's quite filling.

Would I make this recipe again?:

Yes

The recipe - 2 for 2 with my favorite magazine cookbook.

Baby Spinach Salad

by Irene Lindvall

I had a main dish already planned tonight and wanted to try a new salad. I love a good salad and I liked the idea of having peeled carrots in the salad. I know it sounds simple, but I usually add matchstick carrots (pre cut) or cut up carrots into tiny rounds after peeling. This was quite simple because I just kept peeling after the initial peeling of the outer layer. I cut the carrot in half, but could probably have done it in thirds to make sure the peel weren't too long. I love the sweetness of the oranges and how it paired well with the rice vinegar, shallots and green onions. Delicious, simple, salad. 

Things I learned from this recipe:

I loved the addition of sesame seeds (something I always have around) and need to remember to do this for other salads.

Would I make this recipe again?:

Yes

The recipe - Back to my favorite magazine cookbook.