I (Helen) had a recipe all picked out for this week’s recipe of the week, but because I don’t have time to take pictures of food, and because I didn’t hear back from a blogger about using the photo from her site, that plan got nixed. So instead of posting one recipe, here are links to some of the favorite recipes of the week!
- Lasagna Soup – It can be hard to find soup recipes that are filling and delicious, but this soup fits the bill; we didn’t even serve any bread with it, because it really is like having a piece of lasagna in a bowl. The only thing we changed about the recipe was to leave out the ricotta (didn’t have any), and to stir the other cheeses into the soup before serving.
- Lo Mein – one of the reasons this meal was popular was because I served it with fried Chinese-style dumplings, but in and of itself, this was a very enjoyable dish. This recipe is one of those great fridge-cleaners; you can basically throw any vegetables you have into the mix. I used mushrooms, peppers, frozen peas, and carrots. This is easily made gluten free if you use rice noodles and gluten-free soy sauce.
- Pork Roast with Mango Salsa – this was Michael’s favorite meal of the week! We recently got some frozen mango in, and that really helped with reducing the prep time for the salsa – all that chopping is a time-consuming task when cooking for a crowd! By cutting the mango when it was still a little frozen, the dicing actually went fairly quickly. I coated the pork in the rub in the morning, and cooked it several hours later. Served with quinoa pilaf and salad.
- Chocolate Roulade – this was a dessert I made for a weekly Downton Abbey get-together. The cake is naturally gluten-free, and I found lactose-free whipping cream at the grocery store! I’d be really curious to see if this would hold its shape if it was made with coconut “whipped cream.” I really enjoyed this, though my roulade didn’t roll as beautifully as I would have liked. If cracks in the cake add charm, my roulade was utterly charming.
- Sweet Potato Black Bean Burritos – when I make a vegetarian meal that everyone likes, I consider it a win; when I make a vegan meal that everyone likes, that is a major victory! I made this back in the summer on a group camping trip, and someone told me “I can’t believe I like this so much when there’s no meat in it!” The original recipe uses butternut squash, but sweet potato and pumpkin are offered as alternatives. I really enjoyed this as a salad topper, while everyone else had it in wraps, with a variety of toppings. I hope there’s leftovers.
What have you been cooking this week? Any recipes you’d recommend?