Wednesday, November 24, 2010
- 2 tablespoons plus 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons butter
- 12 ounces mushrooms, trimmed and chopped
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1 t. Dijon mustard
- 2 containers of french fried onions
- Bring a large pot of water to a boil. Add 2 T. salt and beans and boil until cooked but firm (al dente?). Drain and rinse with cold water.
- In large pan, melt butter over medium heat. Add mushrooms and cook for a couple of minutes before adding remaining salt and garlic.
- Sprinkle flour over mushrooms and cook for a minute, creating a roux. Add chicken broth and stir until it starts to thicken.
- Add half-and-half, Dijon, pepper and nutmeg. Reduce heat and simmer for 5-10 minutes, until it thickens.
- Remove from heat and add 1 container of french fried onions. Add to green beans and stir until well combined. Place in baking dish and top with the other container of onions. Bake at 350 for 15 minutes.
The other day I was watching a cartoon about Thanksgiving. And on the table were the traditional trimmings, including cranberry "sauce" in the form of a can. I laughed at how traditional that shape, and taste, has become. And I don't know very many people who actually like it... So, a couple of years ago I started making it from scratch. Because everything tastes better homemade than can-made, right? Plus cranberries are just so darn fun to cook ;) This sweet and tart sauce not only tastes great, it's literally a beautiful addition to your plate!
- 1 c. water
- 2/3 - 1 c. unbleached sugar (depends on how sweet you want it)
- 1 bag cranberries, sorted, rinsed and drained
- 1 small bag of frozen raspberries (12 oz)
- zest of one orange
- juice of 1 small lemon
- dash or two of nutmeg, ground cloves, and salt
- Combine water and sugar in saucepan, bring to a boil.
- Add cranberries and bring back to boiling. Reduce heat and simmer for 10 minutes.
- Add raspberries, orange zest, lemon juice and spices. Stir well and remove from heat.
I'm not going to even bother tweaking this recipe... If it ain't broke, don't fix it ;) Although, I am making this with rice milk and a butter substitute for the casein sensitive feasters. Either way, this is THE best yam/sweet potato casserole you will EVER have. I guarantee it!
- 3 cups cooked and mashed red sweet potatoes or yams
- 2.5 cup brown sugar, divided
- 1/2 tsp. salt
- 2 eggs
- 1 stick of butter, divided (softened)
- 1/2 cup milk
- 1 tsp vanilla
- spices to taste (opt)
- 2/3 cup flour
- 2 cup chopped pecans or walnuts
- Mix together the sweet potatoes, 1 c. of brown sugar, salt, eggs, 1/3 stick of butter, milk, vanilla and spices and place in greased baking dish.
- Mix remaining brown sugar and butter with flour and nuts. Sprinkle on top of casserole.
- Bake at 350 for 35-45 minutes.
Sunday, November 21, 2010
Sunday, November 14, 2010
- tortilla crusted tilapia
- stuffed mushrooms
- garlic & herb cous cous
- collard greens
- marinated artichoke hearts
Mexican Monday: veggie fajitas
Oriental Tuesday: pad Thai with spring rolls
Twisted Wednesday: lemon poppers with eggs
Authentic Thursday: chicken cacciatore (crockpot)
TGIFriday: grilled cheese sammies with tomato soup
Super Saturday: jambalaya a la Brad
Special Sunday: pot roast with roasted veggie medley
Labels: meal plan
Monday, November 08, 2010
Sunday, November 07, 2010
Labels: meal plan
Thursday, November 04, 2010
- butternut squash ravioli (Costco used to sell some, but this time I used 4 packs from Fresh & Easy - love that store!)
- 1 stick of butter
- 9-12 fresh sage leaves, rinsed and dried
- Parmegiano Regiano cheese, grated (opt)
- ground nutmeg, to taste (opt)
- Bring a pot of water to a rolling boil. Add salt and olive oil to water, if desired
- While water comes to a boil, melt entire stick of butter over medium-high heat in a saucepan. Add sage leaves and allow butter to brown. Remove from heat.
- Prepare ravioli according to packaging (only takes about 3 minutes). Drain pasta and place on a large serving tray.
- Pour sauce over ravioli. Sprinkle some cheese on, and just a dash or two of nutmeg. Serve immediately.
Did you make anything special? I'd love to see/hear it! Pretty please? *B