Online Cooking Group – Week Eight (Sort of)

Oh what a cooking group slacker I’ve been...late with recipes, missing weeks altogether and then phoning it in with something like pancakes (geesh, pancakes, oooh how adventurous, how exotic, how risky…)

I don’t blame you at all if you’ve been secretly cursing me behind my back.

And this friends, for you is week eight. Eight. That means, we’ll we’re done. Or at least you are, as technically, due to the pesky swine flu, this is only my 7th recipe, so I’ll post one more time next week.

I’m so happy we did this (my slacker tendencies aside)… I loved seeing what you guys cooked each week and how your families responded to the meals. I now have a little folder of new things to make and a slew of new blogging friends to check in on as we collectively attempt to expand our kiddos palettes, so thank you for that!

And in keeping with highlighting some of my favorite cooking club recipes, be sure to check out Ali’s insalata caprese, Antonia’s frittata, Dora’s artichoke stuffed chicken breasts (I can’t wait to make this!), Keely’s tortilla soup and Tara’s pork chops.

Ok onto the recipe. Looking back over what I’ve made during our little adventure, I’m clearly obsessed with all things involving a pie crust…I regaled you with tales of quiche and apple pie, so why not go for a triple and pull out a pot pie.

Buoyed by my success when I'm not a slave to the recipe, I called my mom who walked me through her quick and easy pot pie. I tweaked it a bit with things I thought the girlies would like and dove it.

Overall it was a success, (in fact I made two, froze one and we’re having it again tonight) despite the fact that Audrey insisted on picking out all the veggies, only eating the chicken, pie crust and "sauce"… But looking back I have to say it was actually a surprise success, given my kids' disdain for all their foods touching. A pot pie is the very definition of a food mash-up, it was a total risk…see I’m trying to redeem myself for those pancakes.

So without further ado, the pot pie recipe. Thanks for hanging in there with me friends. I’ll be back next week with my last cooking club recipe.


Quick Chicken Pot Pie

• 2 organic frozen pie crusts (I like the whole food brand a lot)
• 1 rotisserie chicken
• 1 can of organic cream of chicken soup (I like Health Valley)
• 1/2 cup organic chicken broth
• 1 cup of shredded Monterrey jack cheese
• 1 bag frozen organic peas, carrots and corn
• 5 small new potatoes
• 2 tablespoons of olive oil
• Kosher salt and pepper

Preheat oven to 350.

Dice the new potatoes and put them in a pot to boil until just al dente, drain and set aside.

In a large skillet heat the olive oil and sauté the frozen veggies until almost cooked, add the diced new potatoes and continue cooking until lightly browned. Add salt and pepper to taste and move to a large bowl when down cooking.

Cut the rotisserie chicken into cubes and add to the bowl with the veggies, add grated cheese, cream of chicken soup and the chicken broth. Add any spices to taste and mix all ingredients well.

Put mixed ingredients into bottom pie crust, top with second pie crust, crimp edges together and make a one inch slit in the top crust.

Cook for one hour at 350, you can cover the top with foil if it gets brown too soon. Let cool for about 10 minutes before serving.

The Right Tools for the Job + The *Long* Overdue Cooking Club Recipe

Have you ever had one of those "how could I not have known about this fabulous thing" moments when you discovered something that made a particular task (i.e. cooking) so much more enjoyable that you may have even said out loud, "Oh my God, this (insert magical item here) changed my life."

Or maybe it was just me... and I can't believe I'm about to say this, but a griddle changed my life. Can you believe I just typed that?

I can't.

I've mentioned before that we're big pancake people+ grilled cheese sandwhiches and quesidillas are on regular rotation at our house. (Lest you think all we eat are carbs and cheese, and you're becoming worried for our health, rest assured, as we typically stuff the bread or tortillas with all sorts of yummy/healthy things like goat cheese, chicken, artichokes and tomatoes...) And up until now, I've been turning out these mealtime staples in a Caphalon non-stick fry pan that isn't, well... so non-stick anymore.

There were so many downsides to this situation, I won't bore you with all of them here, but let's just say (among other issues) we typically ate in shifts due to the fact that I could only cook two small pancakes at a time.

Enter the griddle.

A while back the kind folks at cookware.com* asked me if I'd like to try out one of the products from their site, and my pancake situation instantly sprung to mind. I suggested a griddle (this one to be exact), they sent it my way, and well, the rest is history.

*Now let me just pause to say that if I didn't like the griddle, I wouldn't have told you, because I'm nice like that... BUT, (and this is the important part) I wouldn't have said anything at all. In fact, I would have sent the griddle back, as I would have lost sleep due to feeling so flipping guilty for taking the product and not writing about it.

But that didn't happen. I love this griddle. I love it, love it, love it. I love it so much I want to marry it and have a million griddle babies with it.

Whew.

Ok, now onto the recipe (almost a full week late...I'm clearly a major Cooking Group slacker, and I'm sorry for that.) Inspired by the griddle, I started searching for new and exciting pancake recipes. I settled on this one and those pancakes were rather divine, if I do say so myself.

Buttermilk Pancakes (Adapted from Martha Stewart Living)
Notice how Martha just assumes you already have a griddle ;-)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Online Cooking Group Week Five... A Pie

my pie before baking -- friends it was divine...

We had so much going on this past weekend that I didn't really have an opportunity to try and make a new full-blown meal (I do most of my big cooking on the weekends), so I opted to make a "quick" dessert for my weekly recipe.

Before I get to the pie though, I have to pause to wax a bit about my lovely cousin Erin's quick quiche from our Sunday brunch. Watching her throw this bad boy together from memory made me seriously reconsider how I agonize and pour over recipes. I think all my attempts at precision might be getting in the way of the spontaneity and fun (for me) in cooking. I've seriously struggled with the last few things I've cooked obsessively from a recipe (i.e. my eternally raw quiche from a few weeks ago.) Surely there's a happy medium.

When I grilled Erin on the exact measurements + ingredients in the quiche, here's what she said:

• "seven eggs...no wait eight, Audrey made me let her crack another one."
  
• "A splash of milk" (me, "how much is a splash?") Erin: "I don't know, like this" (mimics pouring a splash)
  
• "Some cheese -- you know, like a nice handful"

And friends there you pretty much have it. There was no recipe, no precision, no real measurements. She first put some asparagus (I roasted it earlier and cut it into one inch pieces) and a bit of sliced ham into a pre-made pie crust. Then she poured in the mixture of 8 eggs, the "splash" of milk and "some" cheese (shredded mozzarella , a little herbed goat cheese and some parm and asiago...we were cleaning out the fridge.) The whole lovely, haphazard thing went into the oven at 350 for about 40 minutes and voila...perfection.

So channeling this vibe, I used the second pre-made pie crust and made an apple pie.

I started by peeking at a recipe I'd seen and wanted to try (this one to be exact) and then I set it aside and sort of went for it. I omitted the cranberries (both dried and frozen) as I really wanted the girlies to like it and I thought this would help my chances (it didn't), added a little more orange juice (the juice of 2 small oranges instead of one) but omitted the zest and used less sugar in the filling.

The pie was killer, and I felt sort of like a rock star throwing it all together so confidently, barely glancing at that recipe.

It felt good. Maybe I'm onto something.

What You're Cooking -- Week Five

First up, what you've been cooking this week, as I'm way behind on posting these. In fact I've been generally slacking in this space overall -- but I'm getting my cooking mojo back and will amp up things over here soon. I promise.

In the meantime, take a peek at...

Amy's Sweet and Spicy Popcorn Balls


Kate's "Tuna Melt" -- This one is calling my name...seriously.


Antonia's Veggie Stir Fry

I'll be back later today with my weekly recipe!

Online Cooking Group Week Four...Cooking it Out

I realize that this is technically week five of the cooking group, but since I was struck with the Swine flu, I totally skipped last week, so I'm a week behind...sorry.

Honestly I've had a bit of a cooking hiatus I suppose. I could blame it all on the flu (and the fact that all I wanted to eat for a week was oatmeal chocolate chip cookies, go figure) but truth is, save a few batches of killer pancakes thanks to our rockin new griddle (more on that later), I've been in a cooking dry spell for a couple of weeks.

It's taken everything in my power to churn out one measly new thing a week for our cooking group, so thanks for your virtual peer pressure, otherwise my family would literally be eating nothing but the aforementioned pancakes and quesidillas.

So I'm happy to report that last Sunday was my turning point. I channeled my friend Kristie, who is a formidable cook and as such, anytime she's in any sort of major funk, has a seemingly unsolvable problem or can't get going on a project, she "cooks it out".

So Sunday morning I pulled out the cookbooks and old issues of Gourmet (sigh) and started flipping through for inspiration. We've had blissful Fall weather, so I knew I wanted to make a soup of some sort and bake a bit, but it's not too cold yet, so I also wanted something "fresh" to sort of temper the "warm" Autumn food.

I decided to ease in with a couple of things I've made before (Alice Water's cornbread and carrot soup) and a new salad from an old Food and Wine to serve on the side.

It was all divine. I love the salad (it's definitely going into heavy rotation this fall), and really I can't say enough about how amazing (and super easy) the carrot soup is. It's definitely one of my favorite.dishes.ever.

As for how the girlies liked it all, well...they wouldn't touch the salad (no surprise there), gobbled up the corn muffins (again no surprise) and each took a single bite of the soup and promptly gagged, which frankly was a surprise as they both love carrots. Oh well, I'll try again at some point. That soup rocks my world.

Celery Salad with Walnuts, Dates and Pecorino -- adapted from Food and Wine

• 1 1/4 cups walnuts
• 1 small shallot, minced
• 2 tablespoons sherry vinegar
• 2 tablespoons walnut oil
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 bunches celery (2 pounds), thinly sliced on the bias
• 3/4 cup dried pitted Medjool dates, quartered lengthwise
• 3 ounces dry pecorino cheese, shaved with a vegetable peeler

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.

In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

Alice Water's Carrot Soup -- Adapted from The Art of Simple Food by Alice Waters

• 1/2 stick unsalted butter
• 2 onions, sliced
• 1 sprig thyme
• 2 pounds organic carrots, peeled and sliced
• 6 cups organic chicken stock

Melt the butter into a pot set over medium-low heat. When butter has melted add the onion and thyme. Continue cooking on medium-low heat for 10 minutes, stirring occasionally.

Add the carrots and cook for 5 minutes, stirring occasionally.

Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat, add the salt, and simmer for 30-45 minutes.

Puree the soup in a blender or food processor and return to pot. You may need to do this in several batches and be careful, as hot liquids will expand in the blender.

Serve plain or with a dollop of creme fraiche and a sprinkle of crumbled bacon.

What You're Cooking Week Three

First up Melissa’s Gingered Butternut Squash and Carrot Soup... I just found out I have H1N1, so I'm all about soup right now...

Then there's Nicole’s Pomegranate-glazed chicken...

And finally Pittsy’s Almost Pantry Pasta with Sausage, Tomatoes and Peas... Seriously great name, no?

Some of my favorites from your kitchens this week...

Online Cooking Club Week Three – Component Meals...

image via the NYT -- suffice to say, my end result looking nothing like this, no, it was kinda ugly, not strikingly beautiful as Bittman promises (proof below), but it was still incredibly yummy...for what it's worth!

When it comes to food, my girlies are purists.

One of my biggest challenges in getting them to try new things is their squeamishness at dishes containing multiple ingredients, which as you can imagine is a pretty major hurdle. They (like my husband, the apple didn’t fall far from the tree on this one) prefer their food one flavor at a time…they don't even like the different foods touching on their plates, which is pretty much, well…the total and complete opposite of me. (I once concocted a dish of Thanksgiving leftovers aptly named “Bowl of Thanks” that was sublime if I do say so myself. As you can imagine, Bryan did not agree.)

I’ve learned to deal with this challenge by falling back on (for the girlies, Bryan thankfully has *mostly* grown out of this unfortunate affliction) “component meals.” My typical system is to make something with multiple ingredients for me and bryan (like the pasta with asparagus, goat cheese and sausage) and then set aside the things the girls will eat and make a more palatable (read fewer ingredients) meal for the girlies…

What I decided to try for this week’s cooking club easily fell into this category. I made Mark Bittman’s Roasted Sweet Potato salad for the grown-ups and separated out some of the black beans and roasted sweet potatoes for the girlies.

The salad was a major win, and I think it could easily stand on its own, as it’s hearty and incredibly satisfying. We ended up serving it with some sliced grilled chicken, but the chicken felt like the side dish and the salad the star, it was so flavorful.

The only complaint is that it didn’t save well. I packaged some up for lunch the next day and it was average at best. I would highly recommend eating this right away, slightly warm. I also didn't add the red bell peppers, as we didn't have any on hand, so the consistency was very soft -- like a true potato salad. I think the crunch would have made it even better (and far prettier)...so I'd highly suggest following Bittman's recipe below.

Maybe your kiddos will be more into it than mine ;-)

Roasted Sweet Potato Salad with Black Beans and Chili Dressing – adapted from Mark Bittman

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
• 1 large red onion, chopped
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 minced jalapeño
• 1 clove garlic, peeled
• Juice of 2 limes
• 2 cups cooked black beans, drained (canned are fine)
• 1 red or yellow bell pepper, seeded and finely diced
• 1 cup chopped fresh cilantro.

Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary.

Serve warm or at room temperature.

What You're Cooking...

Kristine’s Potato and Boursin Frittata

I'm still planning to post my weekly Online Cooking Group meal on Tuesdays, but I've decided to feature some of your recipes on Mondays instead of Thursdays... in case you're wondering ;-)

You guys whipped up all sorts of goodness last week, and you certainly seemed to have better luck than me and my raw quiche!

Here are some of my faves from last week. I can't wait to try Kristine's fritatta. Eggs haven't scared me off... yet.

Lucy's butternut squash soup. Loving the little bit of bacon on top...YUM.

Keely’s Steak with Potato-Parsnip Mash...

Online Cooking Group Week Two -- The Magic Quiche

We had some of our dearest friends and their kiddos over for dinner Friday, and I wanted to do something totally casual, quick and easy, so I settled on breakfast for dinner. I have a couple of Vosges milk chocolate and bacon bars that I’ve been dying to use in pancakes, so I figured this was the perfect excuse.

I also wanted to try my hand at making a quiche for this week’s cooking group… I know, I know, I’ve never made a quiche -- crazy, no?? On a different occasion, I would have gone with Rachel’s grown-up recipe and thrown in asparagus and goat cheese and all sorts of yummy goodies, but half our dinner party consisted of four mildly picky kiddos (+ my girlies have never had quiche) So I thought it would be best if I eased into things and went with a classic bacon and cheese quiche, with heavy cream.

Seriously I was making a heart attack in a pie dish.


The actual assembly was easy, things went smoothly, and Audrey even got into the action. So far, so good. But then I cooked it for the prescribed 45 minutes, let it cool, and it was completely raw in the middle – pure liquid. So another mimosa, a little swearing and back it went into the over for another 15 minutes. Yep, you guessed it, still raw. I was perplexed, frustrated and swearing profusely (don’t worry the girlies were all in the other room, well out of earshot, playing dress up.) Back in the oven for another 20 minutes, and it was finally done, but I was feeling like a massive failure – I mean seriously how hard is it to make a quiche??

I’m still not quite sure what went wrong, but I wouldn’t recommend the recipe I used, as I think there must’ve been something wrong with the ratios (or at least I’m telling myself that so I’ll feel better about the whole enterprise.) So I’m not even going to include it and instead suggest that you go with Rachel’s, as she’s an aficionado of the quiche.

The good news is that despite all the cooking challenges, the quiche was rockin (thus the "magic" in the title, but really how can you go wrong with eggs, heavy cream, loads of cheese and bacon in a pie crust…) The girls loved it, and Millie spent the rest of the weekend requesting leftover quiche for every meal, which was pretty freakin cute if I do say so myself.

Can’t wait to check out all the things you guys whipped up this week!

What You're Cooking

This pretty much represents the gist of our weekend meals after a rather unfortunate incident with a quiche on Friday night... More on that tomorrow.

Let me just say, you guys have been busy whipping up pretty awesome new meals for the online cooking group...I know I promised to post some of my faves on Thursdays, but last week kicked my butt a bit, so I'm a bit behind.

So without further ado, a few of your meals that I'm dying to try.

Ann's corn chowder


Melissa’s Goat Cheese & Basil Soufflé

Jill’s Won Ton Raviolis

The Online Cooking Group -- Week One Crispy Chicken

image via Cookie... while I managed to cook something new this week, clearly I didn't have it together enough to actually photograph it too.

So here we are cooking "together"... fun, no?

One of our weekly staples is Bryan's crispy chicken. It's easy (he just dredges skinless chicken breast in egg and breadcrumbs and then fries it outside in our little fryer), and the girlies love it...but it's not exactly the healthiest thing on the block. Did I mention it was fried??

I wanted to try and recreate something similar but baked to eliminate all that fried food guilt, so I scoured my big recipe binder and found this recipe I'd saved from an old issue of Cookie (summer of 2007 I think...) I just made the chicken (no oven roasted tomatoes on a baguette, just chicken) and served it with oven roasted rosemary potatoes and steamed broccoli.


The girlies dug it, Bryan liked it, but he prefers the fried, as he says the chicken is juicier. Overall it was a success. I'll definitely make it again!

So I can't wait to poke around and see what you all cooked. I'll post a couple of my favorites from your blogs over here on Thursday!

Happy cooking.


Oven Baked Crispy Chicken -- Adapted from Cookie

• 4 four-ounce chicken cutlets, pounded thin
• 2 cups plain low-fat yogurt
• 2 tablespoons extra-virgin olive oil
• 2 cups unseasoned bread crumbs
• Zest of 2 lemons, grated
• 2 tablespoons fresh rosemary, finely chopped
• 8 tablespoons grated Parmesan

Place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours.

Preheat oven to 425° F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, olive oil, and more salt and pepper.

Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture.

Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool.

It's Time... The Cooking Group

image by roland bello via gourmet

Just as I was thinking that it's time to officially kick-off our little online cooking group, my friend Tiffany sends me this great article. The gist is that kids love repetition, and if you have 5-10 foolproof, kid-approved recipes in your arsenal , dinnertime is pretty much done and done.

So with that as our guiding principal, I've rejiggered the guidelines for the cooking club a bit. Rather than dictating an ingredient to cook around each week, I'm proposing that we just try something new, perhaps slightly out of our comfort zone, but with kids in mind. (This also helps those of you participating that are vegetarians.)

That doesn't mean we have to dumb things down, but this isn't an exercise in extravagance either. The goal is to impress our kids not each other -- although impressing your kids with good food is awfully impressive...

I think I have a good record of everyone that "signed up" from the original post. I've created a side bar on the right with all the participants. Let me know if you're listed and don't want to do it so I can remove you, OR if you want to be added.

I'll add participants through the end of the week and close it on Friday.

So, here's the deal... For the next 8 weeks (schedule below) we'll all create one "new" dinner per week and post the recipe and results on Tuesdays on our own blogs. In addition to posting my recipe here on Tuesdays, I'll also post three of my favorites from the rest of the group on Thursdays.

Once we're done, hopefully we'll all have 5-10 new rockin new recipes ,and all our dinnertime woes will be solved.

Happy Cooking!

ONLINE COOKING CLUB SCHEDULE

• Week One -- Tuesday, Sept 22nd
• Week Two -- Tuesday, Sept 29th
• Week Three -- Tuesday, Oct. 6th
• Week Four -- Tuesday, Oct 13th
• Week Five -- Tuesday, Oct 20th
• Week Six -- Tuesday, Oct 27th
• Week Seven -- Tuesday, Nov 3rd
• Week Eight -- Tuesday, Nov 10th

A Slight Delay and Food Confessions

I promised I'd post an update on our online cooking club, and after discovering that many of you have vacations planned before the school year starts, I thought it would be best to officially kick-off our little culinary adventure on September 1st.

I'll continue working out the details and will post a full list of participants and "rules" the week before. Then we'll post our first recipe on the 1st. Sound ok?

Now onto the confessions. I was reading our latest book club pick, Animal, Vegetable, Miracle, last night, and while tucked into the chapter about our massive consumption of corn and corn-based processed foods and big agribusiness, I was mindlessly munching on a bag of microwave popcorn and sipping (wait for it...) a Diet Coke.

Yes, I know, shameful. But admitting a problem is the first step, no?

So spill it. What are your shameful "food" vices?

Want To Cook Together?

Recently Kristine of the excellent blog Waiting for Kids asked if I wanted to start an online cooking group for moms. I was immediately intrigued by the idea, and after a few e-mails back and forth sharing ideas, we came up with the following approach.

We’d form a group of like-minded folks that want to cook new, interesting things and test them out on their kids (or if they don’t yet have kids, someone’s kids…i.e. nieces, nephews, godchildren, the neighbor's kids -- really any willing tot will do), honestly sharing the results with the rest of the group. It's key that we’re totally candid about how the dish went off with the kiddos…I know it’s tempting (trust me) to only blog out our culinary “hits”, but understanding the misses and why they didn’t work is key.

The group would cook around a specific, pre-determined ingredient or type of dish each week and can use a new recipe, something of our own creation, something from a magazine…no restrictions there, except that it has to be something you haven't made before.

Each member of the group would post their recipe and results on Monday, (that way folks can work the good ones into their weekly meal planning) and (this one is especially important to me) try to use as many local, organic ingredients as possible in the recipe. Also I’d like to try and focus half of the recipes on vegetarian options since there are so many good reasons, especially environmental, to keep our meat consumption limited.

Now granted every kid has different tastes, so there are no "one size fits all" recipes, but my hope is that a few recipes will surface each week that feel like sure fire winners, and at the end of the experiment, we can create a compilation of the “kid-approved” ones. My dream is to cobble together a little cookbook that we could sell online and donate any profits to the groups trying to fix the abysmal school lunch program in America!

I’d like to start on Monday, August 3rd and go for 10 weeks. I’ll link to everyone’s blog who is participating.

Right now, I’m thinking the weekly “plan” could go something like this:

Week one – Vegetarian
Week two – Poultry
Week three – Pork
Week four – Vegetarian
Week five – Dessert
Week six – Seafood
Week seven – Vegetarian
Week eight – Red Meat
Week nine -- Casserole (no ingredient requirement)
Week ten – Vegetarian

So what do you think? Who’s in?