Pear Cranberry Cake

When I saw this recipe online, I knew I had to get a copy of Gourmet's last issue (November 2009). I really like pear and loved this cake, but it was just too much for a couple of people. We made it for a crowd and didn't get through the leftovers. Maybe next time, I'll freeze half of it and only make half of the glaze.

Pear Cranberry Cake

Lamb Tomato Pasta

The first meal I made in our new house!

Ingredients

• ground lamb (1 lb)
• Italian seasoning
• salt/pepper
• crushed red pepper
• tomato sauce (1 can)
• Italian-style diced tomatoes (1 can)
• pasta

Instructions

1. Cook pasta per instructions.
2. Season lamb with Italian seasoning, salt, pepper, red pepper and cinnamon.
3. When the lamb is cooked, add cans of tomatoes/tomato sauce and simmer.
4. Add cooked pasta and mix.
5. Serve topped with parmesan.

Chicken and Bell Pepper Pasta

Ingredients

• 1/2 of a rotisserie chicken, meat shredded
• 2 bell peppers, chopped
  
• artichoke hearts (we buy them in large jars from Costco, marinated in olive oil)
• garlic
• italian seasoning
• parmesan cheese
• crushed red pepper flakes
  
• pasta
  

Instructions

1. Cook pasta per instructions
2. In another pot, add olive oil, red pepper and garlic for a couple minutes.
3. Add chicken, artichokes and bell peppers and cook until the peppers are tender.
4. Add pasta and parmesan cheese.

Rigatoni with Squash and Prawns

Another recipe that Josh and I had was Giada de Laurentiis' Rigatoni with Squash and Prawns. The combination was interesting, and I don't like passing up opportunities to make anything with shrimp.

Roasted Tomato Soup

You must try this recipe.

I've made it again, and still love it (Josh repeatedly mentions how good it is). It's Tyler Florence's Roasted Tomato Soup.

I ended up purchasing an immersion blender for it, and I'm glad I did (not only for this recipe but for others) - it made for less dishes.

Anyway, this is great with crusty bread. We followed the recipe and used heirloom tomatoes both times. I haven't tried it with cheaper tomatoes, but probably will during the peak of tomato season this next summer.

(I realize my photos are not the most flattering - they do not do this soup justice.)

Roasted Redfish with Lemon and Parsley

Another failed attempt to find Dover Sole led to us roasting redfish. I don't remember exactly how we made it, but it roasted in under 10 minutes - I think with just salt, pepper, lemon zest and lemon juice, topped with parsley afterwards.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

So it's the end of January and I'm finally catching up to list the recipes that I tried in the beginning of November. It's progress, but I clearly have a lot of catching up to do, particularly since I've been trying a lot more recipes since Josh, Ben and I got settled in the new house.

For the two months in-between our old house closing and our new house closing, my parents were gracious enough to host all of us (including two doggies). During one weekend in November, I was determined to make Josh like two types of foods that he did not enjoy: (1) butternut squash and (2) tomato soup.

I'm glad to say that I succeeded on both counts, partially due to the fact that he is always willing to try things again (like salmon, which is still on his "not like" list) in case his tastes change.

The first recipe I chose was Ina Garten's Roasted Butternut Squash Salad with Warm Cider Vinaigrette. Josh liked the butternut squash, but has never been a fan of salads. Too bad in this case, because I loved the tastes and textures in this salad, so he'll be eating this again!