Wednesday, November 9, 2011

More meal ideas

COUSCOUS- Near East, from a box. Miranda just loves it. Eats leftovers for a snack!! Stock up when it's on sale.

HORSERADISH MASHED POTATOES- Loved this dish. All the girls ate it.

1 1/2 lb red new potatoes, quartered
4 TBS olive oil
2 TBS horseradish sauce

Bring Potatoes and enough water to cover by 1 inch to a boil. Cook 15 minutes or until fork tender. Drain, reserving some of the cooking liquid. Return potatoes to pot with about 1/2c cooking water, oil and horseradish and salt. Mash until smooth.

I used Central Market's smoky horseradish. I loved the smokiness...tastes like a hint of bacon might be in there.

ARTICHOKES- I bought some baby artichokes and microwaved them. The kids liked them, but I think we would all like the large ones better. The Artichoke Council has good directions on ways to prepare artichokes several different ways...

LEMON PASTA WITH SQUASH AND PANCETTA- This was a very good dish. I loved the pancetta.

Salt and pepper
1 box fettucini
1c marscapone cheese, softened
1 lemon
2 tsp olive oil
2 oz pancetta, diced
1 summer squash, sliced
1 TBS butter, softened
parmasean cheese

Cook pasta according to directions. Drain, reserving 1/2 c cooking water.
Meanwhile, in large bowl, combine marscapone, zest of one lemon, 2 Tbs freshly squeezed lemon juice, salt and pepper.
In skillet, heat olive oil. Cook pancetta until crisp, about four minutes.
Remove. Add squash to skillet and cook 2 minutes.
After pasta is drained, return to bowl. Add cooking water and butter. Gently toss.
Add marscapone mixture, squash, and pancetta.
Toss. Serve with parmesan cheese.

PUMPKIN SOUP- I removed the curry called for in this recipe because I did not think my little jury would like it. I was right. They loved the soup. It was pretty good, but I may add a little tidbit of some spices next time.

2 TBS cannola oil
onion powder
chopped garlic 2 tsp
1 TBS curry
1 tsp salt
ground red pepper, pinch
2 cans pumpkin, 15oz each
4 c chicken broth
1c whipping cream

In large cooking pot, heat oil. Add onion powder and garlic and cook a few minutes. Stir in desired spices, salt, pepper, pumpkin and broth. Heat to boiling. Reduce heat and simmer 15 minutes, stirring occassionally.
Stir in cream and until heated through.

I Served it with a loaf of artisan bread and some pomegranite.
The girls LOVE pomegranite seeds!! I bought two and divided the seeds into three ramekins. They were devoured. Love it when I find a simple fruit or veggie that they consider a treat.

ROASTED CAULIFLOWER AND BROCCOLI- This was very very good! When your kids come back for more vegies, you gotta make it again! I never roasted these veggies before, and I really liked it.

1 head cauliflower
1 head broccoli
2 TBS olive oil

Heat oven to 425.
Cut up cauli and broc into florets.
In large roasting pan, add florets and toss with oil. Sprinkle with salt and pepper. Roast uncovered, about 25 minutes or until browned and tender.

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