I highly recommend making this delicious sauce immediately. It’s as if Mexican Guacamole came to America, fell in love with Italian Pesto and had a baby. This sauce is first generation American. It’s the American Dream personified- or really, sauceified.
My avocados took a turn for the worst at the last minute (usual) so the sauce is less awesome than it could be. But the herbs, nuts and garlic made up for the loss. I used cashews instead of pistachios because that’s what I have an abundance of for some reason. It’s great as a dip with chips or bread and its great on some chicken:
This is not from Pinch of Yum but it is my favorite roast chicken recipe to date. The original Lemon Garlic Rosemary is AMAZING. Seriously. I’ve made it multiple times pre-#whatsfordinner. Using your dutch oven in the oven makes it seem so fancy when really it’s just super easy.
This time around I decided to use lime instead of lemon- partially because I didn’t buy lemon and partially to coordinate with the lime in the magic green sauce. I also omitted the rosemary. The subtle lime garlic flavor of the chicken went really well with the sauce.
But I quickly found a cut on my pinky finger from my food processor blade with the acidic juice. #worthit
I also only had one onion instead of 2- because my shopping list game was not on point this week. So I chopped up a couple of carrots as stand in aromatic cushions for the chicken.
I’m not sure what I did wrong with this recipe. It tastes ok if a little too chunky. My florets were probably too big to simmer fully in 10 minutes but it also didn’t seem like there was enough liquid to properly simmer the cauliflower. I had Joe smash it up with a potato masher instead of the back of a spoon as the recipe said and there were a couple of beans left whole…
but it’s still a 3 prong side dish. It has great potential for being my go-to mash since I don’t like mashed potatoes very much and it’s a tasty way to eat your veggies. I just have some tweaking to do to the recipe for my own self. Stirring in some magic green sauce certainly didn’t hurt anything.
A coworker (yes, named Pam. how did you know?!) requested an encore blueberry slab pie to celebrate her birthday. How could I say no?!
Again, I didn’t buy any lemons this week so I used limes in the recipe instead. I could taste the lime in the first bite but otherwise it was just a great pie.
Creamy Garlic Roasted Red Pepper Pasta with Leftover Roasted Chicken
- The distance between my broiler and the top rack position was not sufficient for bell peppers. So they were in the middle of the oven and took longer to blacken.
- I started the pasta too soon (thinking the broiling wouldn’t take as long) so I rushed through the sauce making
- I tried to combine this recipe with my roasted eggplant greek yogurt pasta sauce so I added greek yogurt with peanut butter and the almond milk. And I added sriracha which was awesome but it was an orange color reminiscent of buffalo wing sauce.
I’m learning about myself that when I don’t really like a dish I list off the reasons I messed up. Weird. Well, try the original recipe(s) and let me know what you think. I won’t be more specific about what I actually did because it really wasn’t that great.
This dish was great. It was quick and easy to prepare. The final product was hearty and if you didn’t pay too much attention you wouldn’t notice that it was vegan. The leftovers are still pretty decent too. Simple but elegant dinner.
Differences from original recipe:
- I used half a can of coconut cream and whisked it into about 1 and a half cups of broth before adding it to the sweet potatoes. I didn’t have regular coconut milk so there’s that.
- I also used 3 sweet potatoes and half a bag of spinach.
So now I used a list even though I loved the recipe. I am large, I contain multitudes.
and that’s it for my pinch of yum inspired week. it had it’s ups, downs and middles. and I wouldn’t have it any other way.