What are you cooking for dinner?
8 years ago
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It's that time again! I'm going to cook Thanksgiving dinner
Comments (15)I'll be thinking of you all tomorrow. Our T-day is going to be on Friday this year, because of various travel schedules, not to mention the several people who wanted to have dinner at their in-laws AND wanted to have dinner at DD's. I'm actually pleased ~~ for once, I won't be rushing home from work to start the prep for all the veggie dishes. Five vegs this year: cream-cheese/chili corn, harvard beets, gingered carrots & pears, snap peas (a change from the spinach squares), and a broccoli/cauliflower dish that has a nutmeg/cheddar sauce. Tried this last year and it was a success. 1 big bag of baby carrots, thoroughly rinsed, and the fat ones cut in half lengthwise. Dump in big pot of lightly salted boiling water, let boil for 10 minutes. While the carrots are cooking, open and drain a can of sliced pears -- this year, I'll have to slice halves, no pre-sliced in stock at the store. Put about ½ cup of pear jelly [or pear jam or apple jelly] in a small bowl and nuke just until warm and mostly melted. Stir ½ teaspoon ground ginger OR 1 teaspoon finely grated fresh ginger into the melted jelly. Taste jelly and add more ginger if needed (you should be able to clearly taste the ginger). Depending on how many carrots, you may need to double the gingered jelly. Drain the carrots and dump into a large bowl. Pour the gingered jelly over and stir until all carrots are coated. Fold in the pear slices. For the dinner, it does very well on a warming tray, not going mushy. Have a good day, and may all your Thanksgiving dishes be wonderful....See MoreRECIPE: What Are You Cooking for Easter Dinner?
Comments (12)Sis, Dad and I just started discussing yesterday... My sister will be hosting, with an assist from DH and I (time to get my little red wagon so we can easily bring our goodies around the corner to Sis' house). -Hor d'oevures... Not sure what we'll be serving for hors d'oeuvres, but already on the menu is: Pizza rustica (I make anywhere from 10-12 depending upon who I feel like giving one to (you have to rate high on my list) -I am thinking of modifying an asparagus dish I saw that calls for wrapping stuff around blanched asparagus (flattened bread, prosciutto, etc) but have to give it more thought as I don't want to compromise the beautiful asparagus I am seeing) We typically have a platter of antipasto, which is really a must have, so perhaps it'll be just that and the pizza rusticas. -First course we were thinking of doing perhaps some fresh ravioli. I saw Giada do a chicken cheese ravioli with a lemon zest sauce, so perhaps we'll play with that, eliminating the chicken. I just got the pasta-roller attachment for my Kitchenaide, which will make prepping the ravioli a breeze. -Second course, perhaps a salad in Parmesan cups. We did this two years ago and it was fantastic. -For dinner, so far we know we are going to make a nice stuffed pork loin. Our local Italian store does a nice job of it, it comes out so moist. Perhaps some simple roasted chicken as a second choice for the kids and whomever doesn't want the pork. I'll make a nice merlot or cabernet-based gravy or perhaps defrost some pork gravy I've been saving and kick it up a bit with some wine and herbs. -Veggies: We agreed on a few veggies, one baked, one roasted, and perhaps a steamed veggie. Will be finalizing that within the next week. -Starch...I'm thinking something potato. Perhaps Ann's Perfect Roasted potatoes will be the way to go. I love, love, love them. (Did I say I love them). -Dessert is left to the experts. One of our guests is master of all things baked and we leave that to her. Dad will want to bring something, so perhaps he'll make a grain pie. That's it so far...not much detail, but it is an iterative process and should be finalized by the end of the week. Sue...See MoreKIA - wanna peek in my drawers while I cook dinner?
Comments (26)a2g: under the soup recipe I linked the post from mntrdredux where powerbread was discussed, but here's the direct link to the recipe I used. Usually I take the time to make it over 3 days, it has much more depth that way. But it's good to know that in a pinch you can just throw it all together all at once and still have a decent and tasty loaf of bread: power bread The muffins are nothing special, but they are quite yummy and it gets my no-I-don't-eat-vegetables toddler to get a bit of zucchini past his lips. Here's my mom's recipe for chocolate zucchini cake, I just put it into muffin tins and baked them 'til they seemed done (15-20 mins?). I omit the orange rind and do a mix of whole wheat and white flour. Chocolate Zucchini Cake 2 1/2 cups flour 1/2 cup cocoa 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 tsp cinnamon 3/4 cup oil 2 cups sugar 3 eggs 2 tsp vanilla 2 tsp orange rind 2 cups grated zucchini 1/2 cup milk 1 cup walnuts/raisins (optional) Combine flour, cocoa, baking powder, baking soda, salt and cinnamon and set aside. Mix oil and sugar until smooth. Add eggs one at a time. With a spoon stir in vanilla, orange rind and zucchini. Alternately add dry ingredients with wet to creamed mixture. Add nuts, pour into 10" bundt pan. Bake at 350 F for 1 hour Tami-the pulls are Amerock Blackrock, details of my kitchen can be found here...See MoreAnyone else hate cooking dinner?
Comments (46)After I got divorced I was living alone and occassionally I would invite a lady over for a home cooked meal rather than going out someplace. My problem was that although I love to cook, I didn't have a clue what the ladies might want to eat so I hit on a solution that worked great for me. First off, I planned meals that are easy to make individual portions such as stuffed baked chicken breasts, chicken cordon bleu, Steak Florentine, Stuffed baked pork chops, Fried chicken, baked fish, broiled salmon, BBQ ribs, meatloaf, my own oriental stir fried shrimp & chicken, Saur Braten, Roast beef, lamb chops and smoked turkey, along with some sides such as shrimp fried rice, rice pilaff, wild rice, my own succotash recipe, and even some twice baked potatoes. I would devote an entire day to cooking and when I cooked I made at least 8 portions of each item and sometimes cooking two or three items in the oven at once. When they were done I put them up with the Seal-a-Meal and popped the portions in my freezer, but not before I had plated at least one portion long enough to take a picture of it, before I sealed that portion too. I then sat down to my computer and made up a menu. When the ladies showed up for dinner they would ask, whats cooking? I would simply hand them a menu and say, "Pick our what you like". The first couple times I presented the menu I got some silly looks, but they were gracious enough to stay for dinner anyway, but after that first experience they all said they wanted to do it again. When they started telling other women in our social set what I did suddenly I had lots of ladies scheming a way to get an invite....LOL Now that I am with Jan, I still enjoy cooking like that, and it is so convenient to just go out to the kitchen and select what you want....See More- 8 years ago
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