Violet Sky

Lots of new recipes this month! The cover photo here is from when I substituted poblanos I grew for the jalapeños I usually use in this pepper/cheddar sourdough recipe. Both my husband and I ended up liking the poblanos better than the jalapeños, as they had a deeper, richer flavor than the more bright and plain flavors of the raw jalapeños.

New Recipes

Peach and basil orzo salad with hot honey – This is a recipe with a dreadfully long name and a lot going on, ingredients-wise, so I was a little skeptical that it would turn out well. My fears were unfounded – it was great, and a nice way to use up the last of the summer’s crop of peaches.

Peanut chicken and vegetable skillet recipe – While not the most inventive recipe, this was certainly edible. I served it with rice noodles. As I write this in early October, I had forgotten we’d had this recipe at all – and it’s not on our list of saved recipes, so I can only imagine it was edible but forgettable.

Japanese golden curry – I’ve made the cube Japanese golden curry several times before, but the texture of the final product has never seemed quite right. Following this recipe turned out much better than winging it on my own, though, as a friend noted, it’s missing potatoes. Next time I’ll add them.

Chicken shawarma – I had some killer chicken shawarma when I visited Vancouver, BC for a long weekend last month, and came back wanting to recreate the meal. This didn’t quite do that, but it was still a delicious recipe – the cumin-spiced yogurt sauce was a great add.

Revisited Recipes

Fettuccine alfredo – An easy favorite, straight from Italy and minus any heavy cream or other additions that America landed on when they imported the dish. This comes together so quickly, I’m not really sure why I don’t make it more often.

Sun-dried tomato pasta – This is an old recipe from a few years back when we were doing Meatless Mondays. I added chicken breast, this time, and forgot to buy sun-dried tomatoes, so the flavor was a little different but it was still an easy recipe with enough vegetables to make it feel like you’re eating healthy.