Sometimes you find things you didn’t even know you were looking for – thank you, W). This was in yesterday’s Boston Globe (in the Ideas section). An article about the history of tomatoes under Q & A (an interview by Devra First with David Gentilcore, professor of early modern history at the University of Leicester in the United Kingdom). Gentilcore wrote Pomodoro! A History of the Tomato in Italy. It is difficult to imagine Italian food without the tomato and this is especially timely as we are following an Italian cooking theme in our house this week. If I am a little late in writing it is not because I am making dinner – because my children did and it was wonderful. Truly better than anything I have been turning out lately. So – our menu included fresh green salad with creamy Parmesan dressing, fantastic bruschetta, braised chicken with peas and potatoes (delicious!) and a Parmesan parsley risotto (as good as it sounds)…oh, dessert, too (yes – although I didn’t need it). Triple chocolate biscotti and a lemon pudding-like confection that I forget the name of – like a semifreddo but not quite that. I am slow in getting going today because we are just back from a weekend in the Berkshires and I had some things to catch up on. Now that I have tackled part of that list, I have a new list…great, right? Some of the things were easy – get light bulbs, confirm camp registration – you know, the usual. Couldn’t get the dog washed – they are closed today but did everything else – well, almost everything else. I will post the recipes from dinner under Recipes – Tried and True and write about the Berkshire trip, too.
Category Archives: dinners
What am I going to do with all of these tomatoes?
Well, I would eat them plain (with salt is heaven) but I think I need to share with the other members of my family who won’t eat them that way. Continue reading
Okay, the last time I read Woman’s Day magazine was probably at the dentist’s or my mom’s house but it looks like I might have to check it out again. This article gives some really interesting healthy recipes from food bloggers – I am posting here for you (because I am that nice) but really as a way to book mark it so I don’t forget where I put it. I am struggling to come up with healthy meals this summer, despite (or maybe because of) the surplus of veggies at my disposal. Every other week I get a farm share and the farmer’s market has been filled with gorgeous fruits and vegetables that I want to try but sometimes I don’t know what to do with them except put them in a salad…I know, but it has been hot and cooking something yo know how to make is one thing, learning a new recipe is much more time consuming. I am glad for this new resource…check it out. Also, the article links to a bunch of food blogs I hadn’t yet found!
Healthy Recipes – Comfort Food Recipes at WomansDay.com. Here from Verbatim is a great local resource – a CSA that solves my weekly dilemma of veggie surplus.
I just decided that I am vain…about my blog. I am writing this post about dinner last night – even before I have taken any photos – because that ugly double down is the first thing you see when you pull up my site.
So, dinner. A rare (really rare) dinner out with my husband (during the week! without the kids!) and I wanted…a fancy candlelit dinner? Wine? Table service? Nope. I wanted… Sofra. I am all about the food. Fresh, beautifully prepared food. Fancy does not factor – well, sometimes it is nice but this is what I craved. Sofra is open until 7 p.m. and we made it there from our house in just 15 minutes (the ride may have seemed longer to my husband as I was starving and maybe more than once might have mentioned it). I have been wanting to go back since my like-minded foodie friend brought me here. I may have mentioned that to him once or twice, too…grin.
So even though we got there around 6:30, fairly close to closing time, the staff was unfailingly polite and lovely. We didn’t feel rushed (any sense of urgency was self-imposed) and had a delicious chicken schwarma and a wonderful stuffed flatbread and a gorgeous salad platter with extra bread – always opt for the extra bread! Their herbal iced tea was sweet and light and refreshing (I need no caffeine at this hour – old, so old! – but rarely like an herbal iced tea when out) but this was perfect. We sat at a copper topped table and shared everything and talked. It was really relaxing and exactly right for a Tuesday night in the ‘burbs.
Dessert is never an afterthought – for me, anyway. I peeked past a stunning crumb cake and saw…three earthquake cookies left! I asked for all the remaining and was told there were more! I only got four, one for me after dinner, one each for the children and one more for me sometime tomorrow? I had to compare them to the Chocolate Cinnamon cookies that I just made….these are different (more cake-like, brownie-ish) and so so good.
I also picked up some of their perfect hummus and the pale pale eggs of slightly different colors (I think of these as Martha Stewart eggs because that’s where I first learned that eggs could be so gorgeous). The eggs will be a later breakfast, I got a lemon poppyseed cake to have with my tea this morning. Maybe that is why I am up so early.
This is the wonderful chicken and rice dish that our hostess made for the Spring Fling lunch. The original recipe calls for leftover turkey and I am definitely keeping it on file for Thanksgiving leftovers.
I am making this today and will put up the recipe now. I will let you know if it came out as well as the original!
Many thanks, lovely hostess!
Wild Rice Casserole – (Chicken) Leftover Turkey
Feed 16 easily – we are having 8 people for dinner so I can easily cut this recipe in half.
- 2 cups wild rice
- 2 lbs. sliced mushrooms
- 4 cups of sliced onions
- 1/2 cup of butter
- 4 tsp. salt
- 1/4 tsp. ground pepper
- 6 cups cooked chicken (your choice of parts)
- 1 cup sliced almonds (if any nut allergies, just leave this out)
- 6 cans chicken broth (I use boxed broth – I think three are comparable to 6 cans – will confirm)
- 2 1/2 cups heavy cream
Wash rice thoroughly and cover with water, bring to a boil and remove from heat and let soak for 1 hour. Drain. (I did this last night and put the rice in a covered container)
Saute mushrooms and onions in 1/2 cup of butter until brown. Add the chicken, almonds and broth (not all, save out a can) and cream. Mix lightly and turn into two 2-quart casserole dishes.
Dot each casserole with 2 tablespoons of butter and bake at 350 degrees for one hour. (You can use one larger dish but this will add to the cooking time).
You can freeze these to be cooked later, chill the casseroles in the fridge, then wrap, seal and freeze. When ready to cook, place covered casseroles – unthawed – in a 300 degree oven and bake for 20-30 minutes. Take off foil and raise the heat to 350 degrees (now dot with the 2 TB. of butter) and bake for 1 hour more.