The first one isn't it; it uses a base of onions which hey wait a minute i have google and there it is:

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1964765

very simple and easy and tasty

The second one is ithe recipe I was thinking of, and although it's now paywalled, I'm pretty sure that's the same NY Times recipe I got it from originally.

i wish i still ate bread so i could make and eat that again

Last edited by Undertoad (12/27/2021 11:41 pm)

I started back in my weight loss group today, so that will be an extra challenge while doing this.  I did find a couple recipes I can make for the whole week.  The first one was made for lunch - Ravioli soup.  It was not bad, but not great.  I made 6 servings instead of 10 and used a bigger bag of raviolis and there still wasn't many in each serving.  I guess it's kind of hard for me to separate this from just a bowl of ravioli.  If I made it again, I think I'd abandon the soup part and double the ravioli so it's just a pasta dish.  

Cookbook



Recipe



Finished!



I'll have another one from the same book later today

Update: I did my first workout of the year today.  The second recipe will have to wait until tomorrow

@fargon - It just needs some crusty bread

Update on the stew - I finally got sick of the dumplings and replaced them with potatoes.

Today I made a VERY disappointing recipe.  From (surprisingly) Martha Stewart!!



Recipe!



Finished product (after they cooled)



There was VERY little cake in these.  The tops make so many crumbs, they compete with nature valley granola bars, but these can kill the dogs..  It was so sad.  I highly doubt I'd make these again.

fargon wrote:

Crumble them up in milk and eat them with a spoon.

This does not sound tasty at all - lol.  I would top some ice cream with the crumbles, but, sadly, I'm watching my food intake again 

I don't watch mine nearly like I should.

I made meatloaf!

Cookbook:



Recipe:



Done!



I was worried about the amount of bread, but it worked ok.  There was definitely not enough seasoning in it, though.  I HATE when recipes say season to taste when you're working with raw meat.  "Let me just taste this ground beef and see what it needs".  It is not the most "together" meatloaf.  There will be no slices made into sandwiches, but I'm quite looking forward to eating the rest of it over the next week.
 

@glatt - I'm always looking for a good meatloaf.  I think my normal one might be the best though

I'm very late to this thread but, whatever you do don't cook all of Julia Child's recipes, and if you must definitely don't blog about it.

bbro wrote:

I ran across a spreadsheet with a list of all my cookbooks.  It looks like I was trying to cook something from all of them in 2020.  I think it got abandoned due to obvious reasons.  I'd like to try again.  I'm not sure if I should time box it to 12 months.  Or just cook.  Count the previous recipes?  Or start new?  The current count is 81.  I think I'm missing one in the list, so possibly 82, I need to check.

I figured I'd start a thread for accountability since I tend to lose focus on projects like this (pic below as a reminder of the cookbooks I have)

I needed some buns because I wanted sandwiches for breakfast this week.  Unfortunately, we go hit with snowfall that caused a lot of black ice.  Perfect time to try a bun recipe!  Whelp, I need dry milk to do the one I really want.  And a kaiser roll stamp to do another option.  So, I thought I'd try one from this cookbook:



I was kind of worried because I realized my yeast was expired.  I could've sworn I bought some recently, but I couldn't find it.  I could only make half a recipe.  I really didn't think it was going to rise much, but it did!
Original on the left, after 2 hours on the top, and overnight on the bottom



They didn't have directions on making buns from the main recipe (which I think was an oversight), but I gave it a shot.  The little blobs on top are from me trying to even out the sizes



Slashed and baked



Cut open



Breakfast!



It's a tasty bread recipe.  I want to try it again when I have fresh yeast.  As long as I have room in the fridge, the idea is to store the dough and take off enough for a loaf as needed.  The crust was crunchy and the inside soft.  I will say that the most difficult part was actually mixing everything together.  There's admonishments all over NOT to knead.  Do you know how hard that is to do when you're used to kneading to make sure everything is incorporated??

Another cookbook checked off.  Only 83 to go (facepalm)
 

Excellent work!!

Can I have one please?