New from the archives: three fresh posts (Recipes: chicken tagine with prunes and almonds, chipotle meatloaf, Napa cabbage salad)
Keeping my promise to update a few posts every month from the days before I photographed the food I cooked, I chose three recipes I absolutely love, but, for some reason, hadn't made for ages.
Chicken tagine with prunes and almonds, cooked in a traditional tagine or Dutch oven, never fails to outshine everything else at the table. With just ten minutes of prep time, and an hour on the stove, this dish should be in your repertoire for entertaining.
When I first posted the recipe for gingered Napa cabbage salad, chicken was a key ingredient, but when I revisited the post to update, I decided to go meatless. Now it's a lovely vegetarian side dish that can do double duty as a main course salad. I think cashews would be a great addition, and of course you can add slices of grilled chicken, pork or beef, too.
I don't often make meatloaf, but when I do, this chipotle meatloaf is one variation that's easy to make with a pantry ingredient I always have on hand: chipotle peppers in adobo. The meatloaf can be spicy or not, and, like all meatloaf, it tastes even better on sandwiches the next day.
Going back through the archives to update the photos and links on some of my older posts, I'm finding forgotten recipes -- quick and easy to prepare, with a big wow factor -- that need to come back into our weekday and workday menus.
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