I've been trying a lot of new recipes lately, between trying to use up garden produce and letting Mr. Mordecai and Red Chief look through my cookbooks and make requests.
This week's favorite cookbooks: The New Mayo Clinic Cookbook and Mark Bittman's How to Cook Everything. And Pinterest.
Chicken and summer squash over rice. We LOVED this and it is the perfect way to use up garden veggies (summer squash is about the only thing we've got coming right now, and it's giving us plenty!).
Mackinac fudge. This is the best fudge I have ever had! It is smooth and creamy, with no graininess at all. Red Chief found the recipe on a postcard from our summer vacation. This is the most authentic fudge recipe I've tried: it doesn't call for shortcut staples like marshmallows and sweetened condensed milk. Instead you boil it to soft ball stage, let it cool, then beat it. I used my KitchenAid stand mixer for the beating and was glad I did: it would have taken much more muscle than I have to beat that thick mixture long enough and hard enough. A low-powered mixer probably wouldn't be able to do it.
Caponata. We loved this, and it's the perfect way to use up garden veggies.
Gingery chicken noodle soup. This was yummy! I left out the soy milk and added two extra cups of water. I used regular pasta and cooked it in the broth at the end.
Baked beans. We liked these, although they were a bit too basic for our taste (read: not exciting enough). I did add a roughly diced pepper, which was a nice touch.
Cornbread. I've been bouncing around between different cornbread recipes, trying to find something we love. This one was pretty good, and the leftovers made great French toast.
Buttermilk roasted chicken. If you marinate this the day before, it takes almost no work to get into the oven the next day. It tasted very much like chicken, and was nice and moist, without a lot of extra flavors.