A small gathering tonight. We drank some wine, enjoyed a meal and played Hearts. Oh, and ate cookies. Can’t forget the cookies.
Milk Can Supper
Savory Corn Muffins
Brown Sugar Cookies (optionally as ice cream sandwiches)
Despite having hosted our friends for dinner for many of the Saturday nights over the past 20+ years I still find myself stumped fair to regularly on what to make for dinner. As a result I will often add “2 vegetables” to my grocery list with no real plan and hope for inspiration while in the produce section. Here are the results from such a recent inspiration.
Seared Zucchini with Beans
Prep time: 10 minutes
Total time: 30 minutes
You can really use any type of bean here that you like. Hominy probably wouldn’t be my first choice but if you rinsed it then it would work.
If you don’t have the Mural of Flavors spice blend you can mix together 1 tsp. dried thyme, 1 tsp. ground black pepper, 1/2 tsp. dried rosemary, 1/2 tsp. ground coriander and the zest from a lemon or orange. Use 1 teaspoon of that and save the rest.
The turkey came first, at least in this menu preparation. It had been sitting, frozen and waiting, in the freezer since after Christmas when my mother gifted it to me so it wouldn’t take up room in her freezer. My husband mentioned the rice in passing, thought I think he was more interested in how we have used the leftovers in the past than the side dish itself. The other sides dishes came from foraging at the megamart for what looked good.
Dessert came from looking at a past menu. The cake itself is not very sweet; the frosting makes up for it with gusto.
Mexican Green Rice
Skillet Cauliflower with Red Pepper
Roasted Asparagus with Sherry Vinegar
Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.
V asked if she could bring two guests this week so I wanted a heaping lot of food that would be acceptable to teenagers. Tacos came to mind, ’cause who doesn’t enjoy a taco now and then. I, of course, made too much food.
Hot Cross Buns, for dessert
There are times when an improvisation turns into something you want to repeat again and again. This dish is one of the successes that I will continue to make once a month or so because it’s just that tasty.
It’s “origin story” isn’t very glamorous though. I realized I had some cooked farro slowly wasting away in the fridge as I was putting together the menu for one of our mostly weekly Saturday night gatherings. Since I hadn’t actually planned on making it part of dinner I didn’t pickup the additional ingredients necessary to make Farro with Mushrooms and Thyme. Luckily, a handful of pantry staples turned this from a bland grain into a flavorful side dish.
Prep time: 5 minutes (if you have precooked your farro)
Total time: 20 minutes
If you have fresh herbs such as parsley or chives on hand you could added a 1/4 to 1/2 cup of chopped fresh herbs at the end of cooking.
Tonight’s menu was a tribute to the cultural holiday that happened yesterday by which I mean St. Patrick’s Day. A couple of older recipes mixed with a fresh green salad. Our friend G provided a wee bit of local craft Stout as well.
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