Pan-Fried Pumpkin Gnocchi from Steamy Kitchen

From Jenny Also Cooks

Ever since giving in and setting up all the blogs I follow on Google Reader (best invention ever), I find it easier to catch up with some of my favorite cooking and baking bloggers. But then they post recipes I want to try making. Over at Steamy Kitchen I stumbled across this recipe for Pan-Fried Pumpkin Gnocchi with Sage Browned Butter Sauce. I have tried making gnocchi to disastrous ends one time in the past, because I guesstimated at the weight of a butternut squash (bad idea). I also haven't really enjoyed gnocchi we get at the store, but I'm married to a man who adores anything in dumpling form. This looked easy, so I went ahead and tried it. It was simple, tasted delicious, and I'd recommend it. I would recommend really making sure your pan has cooled off before adding that balsamic vinegar though.

Since most gnocchi at the store has ridges, I rolled mine along my tomato slicer before frying them.

Kung Pao "Chicken"

From Jenny Also Cooks

Another recipe from Hungry Girl - since I get them in my e-mail I feel inspired to try them more often. Of course, not eating chicken, I made this with Quorn. It was tasty, but I'd probably like it more on the spicier side.

Eggs Florentine

From Jenny Also Cooks

More from Mastering the Art of French Cooking, after I finally saw Julie & Julia! I poached eggs Julia's way, and made her blender hollandaise sauce. I'm not sure I've ever had hollandaise sauce, but wow, everything was really rich. I topped sauteed spinach with the egg and sauce, which I believe makes it Eggs Florentine.

Enchiladas Suizas

From Jenny Also Cooks

Fighting against food boredom, experimenting with vegetarian meat substitutes can provide hours of fun. I came across this recipe for Enchiladas Suizas, and used Quorn cutlets for the chicken. I also cut the amount of cheese and cream at least in half as it seemed excessive. They were delicious and flavorful, and the most time-consuming part was cooking the peppers and onions!

Soupe A L'Oignon

From Jenny Also Cooks

After making my first souffle, I was inspired to make more recipes from Mastering the Art of French Cooking, by Julia Child of course. I've had Better than Bouillon, No Beef flavor in my pantry for a while, just begging to be used in onion soup. Making Julia's version, it is Soupe L'Oignon, which she says you need to allow 2 and a half hours to make. Because onions can't be rushed, you know. First you have to thinly slice them (and cry), then saute them in butter and oil, then carmelize them, then simmer them in stock and wine. The end result is delicious, I just wish I'd put the time into making a cheesy crouton for better presentation.

Hungry Girl

From Jenny Also Cooks

I recently stumbled across Hungry Girl, and get her daily e-mail newsletter with recipes and healthy food products. I've been making a few here and there. My absolute favorite was the crunchy sassy chinese slaw but I haven't taken a picture of it yet. This is Dan Good Chili and Cheesy-Good Cornbread Muffins. I guess with all the baking I do, its smart to eat some healthier food from time to time. :)

Fresh from the Garden - Pesto

From Jenny Also Cooks

I love going out into my backyard and picking food to cook with. It is an indescribable feeling, and tastes so fresh! I made pesto with three kinds of basil - one was purple, and then topped the pasta with fresh cherry tomatoes. Delicious. I'll have a lot of basil to experiment with as the summer goes on, but this time around I just used this basic recipe from AllRecipes.com.