One of our new strategies for the ‘New & Improved’ (or just ‘New’) 2frugalfoodies will be trying to keep up with what we cook on a more regular basis. We often look at other food blogs to get ideas about what we should try, and we enjoy sharing what we’re doing to add to that conversation.
We’re doing a lot more ‘by-the-book’ cooking; finding good recipes, sticking to them, and learning new techniques & ingredients. We may tweak a few things here and there, but we figure we’ll give you the original recipe and let you make your own refinements from there. Often, we’ll just post links to recipes in magazines, other blogs or from previous posts here. We’ll continue to post 2frugalfoodie originals as they occur, but only when we’re really proud of it and it’s truly a creation of our own.
So! For the week of 10/21, here are some of the recipes we cooked and really enjoyed:
1. West African Peanut Stew (from Saveur magazine)
This one isn’t as difficult or involved as it sounds – most of the peanut flavor actually comes from peanut butter and the total cooking time is less than an hour and a half. We actually took a short cut and roasted the chicken separately then added it in with about 15-20 minutes left. Great recipe and a really good break from the routine.
Spaghetti squash is our new fall obsession. We’ve now had it with both scallops and hanger steak and it fits well with both ends of the spectrum.
3. Bucatini alla Carbonara with Guenciale (also from Saveur magazine)
We found a great butcher here in Atlanta! We used this recipe from Saveur, but substituted the pancetta for some wonderful guenciale we got from The Spotted Trotter (also the source for a beautifully marbled hanger steak featured above).
4. Stuffed and Wrapped Pork Loin over Roasted Brussel Sprouts and Tomatoes
The pork was actually leftovers from a really fun dinner party we hosted last weekend with some good friends – and when we were looking at it the second time, we thought some brussel sprouts were in order. We realized we haven’t posted our roasted brussel sprouts recipe, so here it is (tomato addition optional):
Preheat oven to 375 degrees. Trim brussel sprouts and cut in half. Toss with olive oil and salt and pepper. Lay on a baking sheet in a single layer and roast. After 15 minutes passes, add tomatoes (also tossed in olive oil and S&P) to the pan and move around the brussel sprouts so they don’t get too toasted on one side. Roast another 15 minutes, remove from oven, and enjoy!
That’s it for this week! We’ll try to post again either next weekend, or maybe even throughout the week as we find new recipes that we think you would enjoy. Have a great week everyone!