Cardomom Rice Pilaf - FFWD

This week's FFWD was a terrific side dish, Cardamom Rice Pilaf. We had it with baked chicken legs and cherry tomatoes sauteed in olive oil, garlic, and fresh basil. Easy meal, especially since my son made both the rice and the tomatoes and he did a great job...he cooked the rice perfectly! He used basmati rice and it tasted quite buttery.


Also this week, we made the Almond Flounder Meuniere from AMFT and it was delicious!

Bacon and Eggs and Asparagus Salad - FFWD

I was not looking forward to this FFWD recipe so I had a nice surprise  - it turned out to be a wonderful, light dinner, perfect for a warm spring evening. We used toasted pecans which were great but I want to try the hazelnut version, too. One egg per person was not enough for all that asparagus so we ended up having two eggs each, which was just right. I did not have any hazelnut oil so want to try that in the vinaigrette (I used grapeseed oil) AND I want to try roasted asparagus AND I want to have some cheese to accompany (Beemster Vlasskaas would be perfect)...so, I will be making this again! Another surprise was that my husband wanted some white wine with dinner. He doesn’t indulge often, and when he does, he usually doesn’t drink wine. The only white I had was a very light Chardonnay, Le Drunk Rooster, and it turned out to be an excellent match for the salad.

Another great thing about composed salads like this one is that everything can be prepared ahead of time. Serving is quick & easy!

Spinach & Bacon Quiche - FFWD

This week's FFWD. What's not to like - bacon, spinach, cream, Parmesan cheese? We loved this quiche and the leftovers were good, too (cold). I used seven slices of bacon instead of four and substituted 1/4 cup sprouted spelt flour for 1/4 regular flour in the tart shell.

For last week's FFWD, I did make the Torteau de Chevre (without any flavoring) and it was wonderful. No photo, though.