We were kind of sick of everything we usually eat, so I’ve been pretty much cooking entirely from the internet this week. Some Pinterest recipes I’ve wanted to try for a while and some I just saw and immediately wanted to try!
These are ridiculously good. Like, ‘we’ve spent all week convincing ourselves to stick to the meal plan instead of immediately defrosting the extra batch I made and froze’ good.
She had me at ‘no cream soup.’ Thomas and the kids loved this. I thought it was good and ate the leftovers, but didn’t necessarily think I’d put it in the regular rotation. They begged to differ.
Salmon coconut curry from this Runner’s World article (fourth recipe down)
I loooooooove this. LOVE. We made it back in November when Thomas got his December issue of Runner’s World and I was excited to have it again. I use sweet curry powder from Penzey’s since I don’t like things too spicy (although it still has a kick). I recommend measuring out all the spices before you begin so you’re not trying to hurry and measure six things into the pot when it comes time. Also, we always replace the shallots because they can be hard to find. Mr. Google told me the white part of green onions is pretty similar to shallots, so it’s the perfect recipe to make right after black bean spinach enchiladas, which call for a lot of green onions.
Ok, this was also a repeat. I’ve made it several times and we like it a lot. It doesn’t recommend any certain kind of salsa, but use something smooth. Chunky salsa is all we ever have around and the peanut butter/salsa juice mixture with tomato chunks reminds me overwhelmingly of…well, vomit. I’m sorry. I’ve probably ruined it. But every time I make it I have to force myself to start eating it. Then I remember how good it is.