So yesterday I mentioned that it was difficult to narrow down the top five recipes from PGEW’s first year because it was a rather prolific year. I lied. Year Two was definitely a non-stop recipe year, and while I haven’t narrowed everything down for the next posts, I’m inclined to say Year Two has most of the “greatest hits”.
Which is why we’re still at ten recipes for today’s round up.
Looking back over all these posts is a lot of fun, though sometimes it can be bittersweet. I’m reminded of some of the hardships I went through at the time: losing more jobs, breaking toes and feet, my first time applying for food stamps. It was a tough time and I learned a lot about my well of inner strength and how deep it actually is.
But it was also a really exciting year, filled with all sorts of new opportunities as PGEW gained in popularity. CNN.com had picked up a couple of my recipes for a feature they were doing on living well with less (which catapulted ye olde blog to a whole new level and made me realize that I wasn’t just blogging anymore, but actually helping others); the first few feature stories about the blog were written in local publications; I did my first TV spot, held my first workshop, was nominated for an award for the first time – it was an incredible roller coaster ride for sure!
And all the while, I ate well. Here are some of the best recipes from that crazy time in PGEW history…
The Top 10 PGEW Recipes from Year Two
The pictures started getting better and so did my recipes, as I allowed myself to just let that inner chef come out and play with her food. : )
I don’t know of any one recipe that took off as quickly as this one for as long as it did. It was pretty much the most popular recipe on the site for about a year and caused an amusing little discussion in the comments and on Facebook about men and mushrooms (apparently many husbands were outed as not being mushroom fans, then all the mushroom loving men came out of the woodwork to defend their fungi friends!). It’s one of my favorite soup recipes of all time and if you haven’t tried it yet, I highly recommend it. Can’t wait for the cooler weather so I can make some!
I finally cured my fear of making risotto – by experimenting and trying it with quinoa instead of Arborio rice. Since then, I make risotto fairly regularly, but I must confess: I have yet to make it with rice! (Okay, there’s the brown rice & spring veggie one, but that’s a lot different. Still pretty awesome, though.)
I was in a heavy experimenting phase during this time, and I love so many of the results. While I love this recipe as is, that avocado chimichurri goes great on a lot of different things – chicken, shellfish, you name it! It’s also one of my favorite photos from that time. : )
One of my first forays into serving food inside of other food. Just looking at this makes me all excited about fall and all the fun food that can be created with fall produce. This soup is delicious and much easier to prepare than it may seem.
It makes me very happy and proud to know that this recipe has cured a lot of Brussels sprouts haters of their disdain for this fun little vegetable. It makes me even happier to know that even some 2-5 year olds love this dish! They’re the toughest food critics in town, so if they like it, it must be good.
I think the title says it all for this one. ; )
Adam Sandler and Paz Vega are beyond adorable in this movie, but the true star of the show was That Sandwich. Those of you who have seen the film know what I’m talking about. If you haven’t seen it, it’s worth it just for that sandwich cameo alone! I eventually had to make my own version because I was this close to licking the screen during that scene.
Another solid fish recipe perfect for end-of-summer dinners!
I love baked eggs so much. Their creamy texture, the perfect flavor, the ability to walk away from the stove because I don’t have to babysit them as much… I love them even more when they’re served in lovely little tomato cups.
While I adore all of my dessert shot creations, this is probably my favorite one. Not only is it really close to the original, it’s just the right size and deceptively simple to make.
Stay tuned for the Year Three recipe round up tomorrow!