Fast, easy, and so yummy. Made them with green cabbage as we had it left over from the Heidi Swanson white beans and cabbage.
Digging around on the web for new recipes last night I found this. I could not find squash puree. Instead I just bought some pre-cubed butternut squash and roasted last night. Tonight I pureed it with a little maple syrup. I also added about a 1/2 cup of broth to the mixture before baking per reviews.
Think of this as a healthy, cream free mac and cheese. SO GOOD. On the repeat list for sure. Perhaps a Sunday night dish, but I was able to get it on the table in about 1 hour. Quickly sauteed Swiss Chard that was lingering in the fridge (a Kale purchase misfire) with garlic and shallots to add some greens to the meal.
Mondays are tough. Robin stays late to coach Stanford Ultimate practice and often I have not shopped for the week. We managed to get in and out of Whole Foods with three good dinners worth of groceries and some breakfast food for around $60.
Tonight, a recent favorite, a new salad, and darn good salmon.
Spanish White Beans with Spinach: Incredibly fast, easy and tasty.
Nancy’s Kale Salad: I re-met Nancy last week wine tasting in Napa. She is a good friend of my parents and, my parents tell me, quite the chef. She suggested this salad and we LOVED it. Very similar to Kathy’s Kale Salad
- Tuscan kale & Ricotta Salata Salad. Take out the rib from the kale, slice very thinly (chiffonade) cross-wise, toss with ricotta salata and dressing of shallot, lemon juice & olive oil.
Pan Seared Salmon. Salt, pepper, hot olive oil and about 8 minutes.
Inspired by an amazing dinner at Locanda last Monday, I tried to make Robin’s dish, TONNARELLI CACIO e PEPE – pecorino di fossa, long pepper. Despite using fresh pasta from Pasta Gina, it was nowhere close to the Locanda standard. Oh well! Still quite good and easy. A simple salad to round out the meal.
Robin and I have been having a great time this Fall as season pass holders to Stanford Football. Each home game we meet up with friends to tailgate and rotate the cooking responsibilities. With cold weather last Saturday, we planned for warmth. Turns out that coolers are great at keeping food hot as well.
Vegetarian Black Bean Chili from Epicurious. We modified slightly to follow the Cook’s Illustrated suggestions by adding more chili powder, adding the spices immediately, and using a mix of canned diced tomatoes and tomatoe puree. Good, but this was always a good recipe.
Corn Soufflé: AKA corn 1950s style. A wet corn bread that is so good and so not healthy
Spiced Cider with Rum. It was cold out…
Alas, after hours of cooking, largely by my mom, our meal was ready to serve. Our friends Janet, Marshall, and Polly came to join us. My dad treated us to two wonderful magnums of Failla wines, a Sonoma Coast Chardonnay and a beautiful Pinot.
A few recipes in the mix:
- Ina Garten’s perfect Roast Turkey carved per the instructions of the Fairway head butcher.
- Cook’s Illustrated Really Good Roasted Brussels Sprouts: 2.25 lbs Brussels sprouts trimmed and halved. 3 Tbs. olive oil 1 Tbs. water. Toss Brussels sprouts, oil, water, .75 tsp. salt, .25 tsp. pepper in large bowl. Transfer to baking sheet with sprouts face down. Cover sheet with foil and roast for 10 minutes at 500. Remove foil and cook another 10-12 minutes. Season with salt and pepper.
- Anne Hobbs’ fix-ahead mash potatoes: 3 potatoes (4 large) peeled and cut into chunks ½ tsp. salt 2 Tb. butter 6 oz. of cream cheese 2/3 cup sour cream ¼ cup milk ¾ tsp. salt 1 Tb. butter melted Paprika Place peeled potatoes in pan and add water to cover with salt. Bring to boil, lower heat, and simmer until tender. (25 minutes or so) Drain. Put in mixing bowl with the butter and mash. Add next 4 ingredients, mixing until well blended. (cream cheese needs to be at room temp). Spoon into a greased 12X8X2 baking dish. Brush top with melted butter and sprinkle with paprika. Cover, refrigerate and when ready to cook, bring to room temp. 350 degrees 30 minutes or until hot.
- Sweet Potatoes with Sherry And Walnuts: 8 cups cooked mashed sweet potatoes, about 6 medium 4 eggs beaten 1 cup firmly packed brown sugar ½ cup sherry ½ tsp. salt Chopped walnuts Combine all ingredients except walnuts, blend well. Put in greased 2 ½ quart casserole. Sprinkle on the walnuts. Cover and refrigerate overnight. Remove from fridge. Let stand for 30 minutes. Bake uncovered for 40 minutes at 350 degrees or until heated through. Serves 10-12. I roast my sweet potatoes ahead, 400 for about an hour depending on their size.
- Pepperidge Farm Stuffing: The recipe comes on the box 🙂
- Janet’s corn bread
We also did a vanilla icecream tasting. North won.
I am thankful for a wonderful wife, family, friends and food. A great Thanksgiving!