For those of you who followed me during my original cooking challenge, thanks for your support! The challenge was to cook all recipes in the Barefoot Contessa’s Back to Basics cookbook (now on the Cooking-DONE page). I then tackled cooking all of Ina’s recipes which I’ve been tracking here.
I’ve since modified my annual cooking challenge to a number of new recipes every year and for 2018, I’m aiming for 30.
Recipes made in 2018:
- Hot and Sour soup
- Dumplings with peanut sauce
- Baked eggs with pancetta and mushrooms
- Cranberry bread
- Chicken lentil soup
- Oven baked schwarma
- Vegetable soup
- Apple honey oat muffins
- Caramelized onion, fennel and mushroom soup
- Hearty winter vegetable soup
- Oatmeal raisin cookies
- Chicken biryani
- Chicken enchiladas
- Zucchini bread
- Colcannon
- Scott’s Short Ribs
- Strawberry rhubarb crisp
- Old fashioned banana cake
- Beef and broccoli
- Cauliflower curry
- Dill pickles, bread and butter pickles
- Strawberry jam, raspberry jam, blueberry jam, peach jam
- Thai basil pesto
- Apple and caramelized onion chutney
- Whole wheat bread
- Israeli vegetable salad
- Chicken thighs with creamy mustard sauce
- Maple roasted acorn squash
- Hummus
- Smoky eggplant dip with yogurt and mint
- Whole wheat loaf bread
- Whole wheat cinnamon raisin bread
- Thai curry coconut soup
- Pork chops with pears and parsnips
- Fettuccine with truffle butter
- Double chocolate chip cookies