2019 | Rebekah and Wendy’s Cooking Adventures

The Annual Butternut Squash Lasagna (Oct 2019)

Sun, 19 Jan 2020 17:35:29 -0500

Mostly, we try to cook new recipes every time. But we’ve found one that we love so much, we cook it every fall: butternut squash lasagna with bechamel sauce. It’s. So. Good.

This, we cooked at Wendy’s, so we were joined by special guest Zac.

Mediterranean green bean tagine

Sun, 15 Sep 2019 16:39:24 -0400

After somehow letting the whole summer go by without a cooking night (we were busy! we traveled! also, Micah learned how to crawl!), we finally got one on the books on September 12. Because neither of us had time for a grocery store run (life!), we made a simple dish that Rebekah had all the ingredients for because she didn’t have time to cook earlier in the week (life!).

It’s a delicious recipe from The Splendid Table Cookbook — a green bean tagine with Mediterranean spices. You can see the lineup here:

Mmmmm, spices. It’s basically green beans, onions, and tomatoes (and a dash of red wine), but it turns into a deliciously rich stew. We served it over couscous.

Summer pasta

Wed, 29 May 2019 17:38:37 -0400

At the end of May, Rebekah and Wendy celebrated the start of summer with special guest Melanie!

We made a summery pasta with onions, zucchini, and grape tomatoes in a light cream/white wine sauce.

Plus fresh herbs tossed in at th eend, and the usual things to nibble on (fig jam, this time, and prosciutto).

On the side, we made a batch of Wendy’s wild rice and kale cooked in coconut milk.

Slower-than-expected-cooked chicken

Sun, 03 Feb 2019 16:37:03 -0500

For our first cooking adventure of 2019, Wendy and Rebekah made a recipe from Yotam Ottolenghi’s Simple cookbook: https://thehappyfoodie.co.uk/recipes/slow-cooked-chicken-with-a-crisp-corn-crust. It takes about 30 minutes in the oven, which seemed perfect for a cold winter day! Finally we get to use the oven and enjoy the toastiness! It also took about an hour on the stovetop (that will teach us to read recipes in advance!) so we ended up eating around 8:30pm. Luckily Wendy supplied us with plenty of crackers and delicious cheese. The custardy corn crust on top wasn’t quite as crusty as we expected, but it added a nice creaminess to the sauce.

The recipe called for 15 grams of dark chocolate. Because Rebekah has no idea what a gram is, and did not notice the fine print on the chocolate bars, she bought approximately 400 grams of dark chocolate. This will not go to waste!

As a side, Wendy made her tasty kale in coconut milk with a touch of spice.

We were joined by special guest Micah Songzan, who slept through most of the festivities.