Archive for April 2016

yummy thank you meal

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Had Michael and Casey (who’s in town for a few days) over for dinner and made:

Pickled cauliflower salad

  • 1 head cauliflower, cut into small florets
  • 1/4 cup green olives (I used the kind with pimentos inside), roughly chopped
  • 1 Tbsp capers
  • 1/2 red bell pepper, diced
  • roughly 1/4 cup white wine vinegar
  • roughly 1/8 cup white sugar
  • 1/2 tsp salt
  • 2 Tbsp fresh Italian parsley, roughly chopped

Blanch the cauliflower for 4 minutes. Drain and shock with cold water.

Heat the vinegar, sugar, and salt in a saucepan until the sugar is dissolved. Pour over the other ingredients and mix together.

Kale and white bean stew

  • 2 small yellow onions, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • Extra virgin olive oil
  • 1/2 bunch curly kale, cut off stems and chopped
  • 1 can navy beans, rinsed
  • 1 large can crushed tomatoes with basil
  • 1 Tbsp fennel seeds
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 white sweet potato, peeled and diced

Heat the oven to 425 degrees. Toss the sweet potato with olive oil and salt and roast for 20 minutes.

Saute the onions and carrots in the olive oil over medium heat until lightly browned. Add the garlic and cook a few minutes longer.

Add the beans, kale, tomatoes, and herbs. Stir and simmer for about 20 minutes, until the sauce is reduced. Add the roasted sweet potato and simmer for another 5 minutes.

Roasted mashed kabocha squash

  • 1 medium-large kabocha squash, halved
  • 1 Tbsp fresh Italian parsley, chopped
  • 1/8 cup ricotta salata, crumbled
  • 2 Tbsp butter
  • 1/2 cup cottage cheese
  • Salt

Preheat the oven to 425 degrees. Place the squash cut sides down in a cast-iron skillet and add water to about 1/4 inch. Place in the oven and roast till soft, about 30 minutes.

Remove from oven and scoop squash into a bowl. Add the butter and allow the heat to melt it.

Puree the cottage cheese with about 1/4 cup water until smooth. Add to the squash mixture along with the salt and stir together.

Sprinkle the ricotta salata and parsley over the top of the dish.

Pumpkin pie

  • 1/2 recipe flaky pie crust
  • 1 can pumpkin
  • 1 can evaporated milk
  • 2 eggs
  • 1/2 cup brown sugar
  • Vanilla
  • Ground dried ginger
  • Cinnamon
  • Nutmeg
  • Cloves

Roll out the pie crust, mix up everything else and pour into the unbaked shell, bake at 425 for 10 minutes and then turn down the heat to 350 and bake for 1-1.5 hours, till the pie is set. Eat with Chocolate Shoppe vanilla and butter pecan ice cream.


Written by orata

April 14, 2016 at 1:45 am