Sunday- Turkey Soup
Monday- Pasta with Butternut Squash and Parmesan
Tuesday- Spaghetti/Tortellini
Wednesday- Salmon Cakes and Spaghetti Squash
Thursday- Easy Shepherd Pie
Friday- Tuna Pesto Pasta
Saturday- Flank Steak or Ribs?
This Curry Turkey Salad may also be made for dinner or lunch one day this week. Looks too yummy.
Saturday, November 28, 2009
Thursday, November 26, 2009
Thanksgiving Day Sides
I did get these off the minimalist list by Mark Bittman.
These beans were my absolute favorite. I purchased 3 cans large butter beans and 1 large can of regular black olives (my kids won't eat the yummy kalamata ones). I cooked the beans, drained and rinsed them, then added them to chopped black olives, about 8 scallions (I used both the white and the green parts), and a mixture of olive oil and white wine vinegar (just enough to coat- about 1/2 cup). I used some fresh oregano (about a tablespoon) from our garden. This was definitely a favorite and I'll be making this for lunch/sides even on non-Thanksgiving Days. I'm adding this to my easy breezy meals. This also tasted better the second day (I made it the night before).
This sweet potato recipe is very different. I didn't even know you could eat sweet potatoes raw, but they were good and had a carrot texture. I absolutely loved the blender dressing made for this (jalapeno, olive oil, lime juice, and red onion). This was added to the shredded sweet potatoes and diced bell pepper. I ended up making this the night before. I suggest making it the day of because it tastes better to me that way. Or, I might suggest mixing the dressing with the potatoes the day of (even if you make them separately the night before). Also, I love spicy dishes so next time, I'll probably add another jalapeno or two.
I also tried two more of the minimalist recipes that I wasn't as thrilled about, but they were easy, different, and good:
Onion-Rosemary Skillet Bread and the Sauteed garlic/pine nuts with broccoli bake.
These beans were my absolute favorite. I purchased 3 cans large butter beans and 1 large can of regular black olives (my kids won't eat the yummy kalamata ones). I cooked the beans, drained and rinsed them, then added them to chopped black olives, about 8 scallions (I used both the white and the green parts), and a mixture of olive oil and white wine vinegar (just enough to coat- about 1/2 cup). I used some fresh oregano (about a tablespoon) from our garden. This was definitely a favorite and I'll be making this for lunch/sides even on non-Thanksgiving Days. I'm adding this to my easy breezy meals. This also tasted better the second day (I made it the night before).
This sweet potato recipe is very different. I didn't even know you could eat sweet potatoes raw, but they were good and had a carrot texture. I absolutely loved the blender dressing made for this (jalapeno, olive oil, lime juice, and red onion). This was added to the shredded sweet potatoes and diced bell pepper. I ended up making this the night before. I suggest making it the day of because it tastes better to me that way. Or, I might suggest mixing the dressing with the potatoes the day of (even if you make them separately the night before). Also, I love spicy dishes so next time, I'll probably add another jalapeno or two.
I also tried two more of the minimalist recipes that I wasn't as thrilled about, but they were easy, different, and good:
Onion-Rosemary Skillet Bread and the Sauteed garlic/pine nuts with broccoli bake.
Subscribe to:
Posts (Atom)