Tostada Pizza

[fuzzyred]

Last night I made Tostada Pizza from the Better Homes and Gardens New Cookbook.

( recipe )

Variations and Thoughts

I used cheddar cheese and eyeballed the amount, though based on previous encounters, I think I was pretty close to the stated 4 ounces. My pizza dough was frozen and I don't remember how much it actually weighed; I suspect it was more than the recommended 10 ounces, though not by much. I cooked the pizza at 420 degrees Fahrenheit, a compromise between the recipe temperature and the temperature on the dough package (425 degrees). I didn't have cornmeal, so I used flour instead, which is what the pizza dough pacakage said to use anyway. I couldn't find pinto beans with jalapenos, so I used plain ones, and I used one Poblano pepper (roughly 4 ounces) since I couldn't find a four ounce can of green chiles.

I think the recipe turned out rather well, though I maybe should have rolled out the dough a little thinner. It did cook all the way through, but the crust was a bit thick and I almost didn't have enough room for all the ground beef. It tasted pretty good, a little kick from the pepper and the chili powder but not too spicy. I'm not sure I'd make this again though as it was really messy to cut and a bit hard to eat.

Roasted Onion Soup

[panisdead]

This recipe is from Michelle Tam's Ready or Not! cookbook. I use a couple recipes from this repeatedly, but feel otherwise meh about it.

( Roasted Onion Soup )

Variations and Notes: I made the recipe as written aside from using one cup chicken broth and one cup bone broth each. I used about 1/4 tsp ground thyme instead of fresh, and could not taste it at all.

In and of itself, this soup was good and I'd be happy to eat it again. However, while this is an easy recipe with few required ingredients, it took a lot of time and generated a lot of dishes for about four servings of soup. To make a meal for two adults and a teenager, I served it alongside salad, half a pack of bacon, half a bag of freezer chicken strips, and half a bag of tater tots. I don't think I'd repeat this recipe for cooking at home, although it could be a nice potluck item when that becomes an option again.

If I did make this again, I'd line that baking dish with aluminum foil before I put the onions, garlic, and oil in. My uncovered pan is now basically shellacked with burnt-on olive oil.

Yogurt-Marinated Lamb with Ginger and Garlic

[conuly]

From 660 Curries.

This recipe requires a prepared spice mix which is also a recipe in this cookbook, I'll list that first:

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Yogurt-Marinated Lamb

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I've actually made this three times since starting this comm.

I served it today with rice, natch, and also sauteed cabbage and carrots.