One of the reasons I’ve started my Filemaker Pro recipe database is because my browser bookmarks are out.of.control.
I spend an absurd amount of my time on the web looking for new dishes to make, and I bookmark them left and right, and sometimes I go back to them and sometimes I don’t, but almost never do I actually clean out that folder.
So I’m trying to methodically go through my bookmarks and make some of the recipes, then if they’re worth saving, into my database they go, and if they aren’t, well…at least I tried.
Here’s a sampling of the recipes I’ve recently bookmarked but have yet to try. (Alas, I have no oven, so some of these won’t be tried for a while to come.)
Avocado Berry Smoothie
Puree of Chickpea Soup (via Kate!)
Cheezy Polenta with Sundried Tomatoes
Cumin Herb Rice Pilaf
Spicy Teriyaki Chickpeas
Italian Rice and Beans
I Am DIY Rice Bowl
Spiced Potatoes with Lentils and Barley
Penne Pasta with Butternut Squash and Walnuts
Jasmine Rice Pudding
Chocolate and Peanut Butter Rice Krispie Bars
And one last dessert that will need a bit of work to make vegan, but I have confidence that it can be done! These were sent to me by the one person I know who likes food more than I do (I’m looking at you, Katherine), but they just look so good that even if I end up with a disaster on my hands due to my iffy substitution abilities (there are amazing vegan bakers out there, BELIEVE ME, I am just not one of them), I’m still pretty confident that these will be worth my time:
Choco-nana Muffins with PB Filling and PB Crumble
Don’t they just look so tasty.
As for the two new recipes I tried Monday and Tuesday (the Pasta Della California and Spicy Sweet and Sour Tofu), I’m having trouble deciding exactly what to do with them. I think I’m just going to wave good-bye to both of them. Sure, they were both edible, way above edible even, especially the spicy sweet and sour tofu from last night. But were they good enough for me to put the time and effort into making them again? Probably not, not when there are dozens of recipes that I’ve made in the past that I know I really love, as well as millions of other brand-spanking-new recipes out there for me to try.
I will say, however, that both the lemon asparagus and garlic bok choy sides were superb. Neither night made for a very pretty dinner, but Monday night’s pasta was just barely presentable enough to share, I suppose.
As for tonight, the black beans are soaking. This week has gone from California-inspired pasta to Chinese tofu and veggies to Cuban black beans and rice. Then tomorrow’s International Quinoa Salad will just bring the whole world together
in his hands into one bowl.