Today I made:
Chicken with Italian Sweet-Sour Fennel, Cooking Light March 2011
Creamy Polenta, Cooking Light March 2011
This recipe was fine, but nothing too amazing. I do like fennel though. For some reason this was actually pretty salty. I didn't really measure the salt, I just eyeballed it, so maybe that is why... although normally my food is never salty enough so it's surprising that I added too much this time. Or maybe I'm just overly sensitive. I omitted the raisins. The reviews linked to the recipe online complain that it lacked acidity and needed some red wine vinegar or something. This is strange because that is one of the ingredients....
The creamy polenta was good. I used to always see polenta at the dining hall in college and it looked gross-- but we've made it a couple of times now and like it. I didn't have 2% milk around, so I used half-and-half. This may have helped it be delicious! I didn't put in cream cheese, because eww, but I did put in a sprinkling of Italian-blend shredded cheese.
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