1 box pasta (Cookbook recommends Gemelli, but that isn't readily available here.)
1 bag green beans (divided)
1 cup heavy whipping cream
3/4 teaspoon cinnamon
1 garlic clove
Salt and pepper to taste
Boil pasta according to directions. Meanwhile, microwave green beans in a covered glass dish until almost cooked. Puree 2/3 of green beans in blender with remaining ingredients. Pour sauce into a large pan with almost al dente pasta and remaining green beans. Add pasta water for additional thinning of the sauce. Cook together until al dente.
As you know from my Thanksgiving Day menu post, we will start the day with a 5k walk at the Turkey Trot. Our goal for the day was to not spend the day in the kitchen. Moreover, I didn't want to make my mom who can't attend the walk feel like she has to do all the work herself. So, let's just go over the menu items, how easy they are to prepare, and whist day-of requirements there are.
What does this picture have to do with Thanksgiving? Well, this light dinner we ate a few weeks back reminds me that that's about what I normally eat. I don't have to have an overflowing plate Thanksgiving Day just because it's a holiday. I hope I remember that next week. . .
OK, the moment many of us (including myself) have been waiting for: Our Menu Plan for Turkey-Day 2010.
You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.
So there was a bit of communication error and excitement last night when this meal was served that led to a photo only of the risotto and not of the salad. However, the salad is highly recommended, if you can be encouraged without a matching photo, make it while the strawberries are ripe. I'll be making it again myself and will be sure to include a photo next time.
Recipe for Strawberry Pecan Salad
1 head Living Lettuce
1/2 pound strawberries, halved
1 1/2 cups whole pecans
3/4 Tablespoon Agave Nectar
1/2 cup Asiago cheese, shredded
1/2 mini cucumber, sliced
Put agave nectar in small skillet and add pecans. Stir to coat. Toast nuts on medium heat, remove from heat and let cool. In large bowl add lettuce and arrange cucumbers and strawberries on top. Sprinkle with cooled pecans including any left over syrup. Top with cheese.
Use salad dressing link above, white balsamic vinegar, or skip the dressing completely!
What are your big plans for strawberry usage this spring?
Sometimes, it's really hard to think of dinner. Sometimes, it's even harder to think of an entire week's worth of dinners! This is what happened yesterday. I had a lot going on. We had salad for lunch and leftovers and peanut butter and honey for dinner. (Hey, it's what the baby wanted!) However, today my mind got back on track surprisingly quickly as it all came to me while I was at work, and I actually have a meal plan for the week that isn't 100% salad and ice cream.
VegCooking has a great selection of vegan recipes with fabulous photographs to make you want to try every recipe they throw at you. The recipes are categorized by I love the thought of adding cranberries to green beans. I found it ironic that the side dish was recommended to go with hazelnut and rosemary encrusted seitan, which was the entree that sounded the most tempting to me.
When I was little, we were a family of habits. Every Christmas Eve we had dinner at Don's Seafood in Baton Rouge, Louisiana, followed by presents with everyone under the tree at my grandparents. The next morning were presents at our own homes, and back to Mawmaw and Pawpaw's for dinner, football, and time around the billiard table. Now, Christmas's are celebrated in Florida. Sometimes at Disney, sometimes volunteering somewhere. We are no longer driven by our habits, but by our memories of the years we had together.
PF Chang's, namely this location, is where Paul and I had our first date. That being said, it's kinda special to us. I can even remember what we ate that night. However, we have since been educated about excellent choices at the restaurant and generally select other items. Firstly, the broccoli and tofu in a chili sauce is generally one of the preferred dishes because I am a sucker for broccoli.
Sorry, we were too excited and hungry to take a picture of this one.
I chose the easiest recipe I could find for Tempura on foodnetwork.tv. I battered frozen green beans, fresh julienned carrots, fresh eggplant, and frozen broccoli. Obviously, I defrosted the frozen veggies slightly. I used the sauce from Moosewood Restaurant's Pad Thai recipe and served it with brown rice.