Monday, November 23, 2009

Thanksgiving Menu Finalized!

Thanksgiving 2009
A Southern Twist

Demitasse of Butternut Squash Soup

Baby Romaine and Cajun Shrimp
Parmesan Herb Biscuits

Roast Turkey with Garlic, Sage, and Lemon
Cornbread Sausage Dressing
Mashed Potatoes with Gravy
Green Bean Casserole
Maple Glazed Carrots
Jellied Cranberry

Pumpkin Bread Pudding
Vanilla Ice Cream and Carmel Sauce

Thursday, November 19, 2009

Cozy Food

November is a bit dreary. Daylight sayings time has kicked in and it starts to get dark at 5 PM. The leaves are down. It’s time to open a bottle of red, turn on that gas fireplace and eat some cozy food. The following two dishes fit the bill:  Pasta Bowties with Jalapeño Chicken Sausage and Pork Picadillo.

Pasta Bowties with Chicken Sausage

½ box bow tie pasta
Pkg of chicken sausage-I used Trader Joe’s Chicken Jalapeño Sausage-sliced
1 onion chopped
1 portion of roasted tomatoes (see  Sept. 7 blog entry)
Italian spices (oregano, basil and thyme)
Parmesan cheese

Cook pasta
In the meantime, sauté onion and sausage, throw in the spices. When pasta is cooked, drain and throw into skillet with meat and onion, add roasted tomatoes and Parmesan cheese. Yum!

Pork Picadillo

Leftover pork loin roast chopped (see pork loin Oct 28)
1 medium onion diced
1 28 oz can tomatoes
2 chiptole peppers (in adobo sauce), minced
1 T sauce from chiptole peppers
3 garlic cloves, minced (I use bottle minced garlic) I’m lazy
1 t ancho chili powder (or regular chill powder)
½ t cumin
½ t cinnamon
2 bay leaves
½ cup raisins
Toppings: chopped green olives, chopped cilantro, toasted slivered almonds
Cooked brown rice
Some olive oil

In large skillet, heat 2 T olive oil, brown onion, adding chili powder and cumin. Add chopped meat, garlic, and tomatoes. Chopped chilies, bay leaves, cinnamon, some black pepper. Simmer partly covered about 45 minutes. Stir in raisins, fish out bay leaves. Serve over rice, with toppings. Quite tasty and great use for leftover pork roast!