Christmas Eve Chaos

It's possible I have stumbled on a fool proof diet for the holidays. It so happens that I may have made a slight error this year when I was deciding how much I could reasonably bake for Christmas. The result is something in the neighborhood of seven dozen decorated butter cookies and gingerbread cookies. And now I honestly don't even want to look at another cookie ever again. This means that my mother, my aunt, my uncle, my husband and my cousin all need to eat around 17 cookies each. Sounds reasonable to me.

I am not making much (any?) of tonight's dinner though, so I might just undo all the good I'm doing by skipping the cookies. As in years past, we're doing a buffet of appetizers. Luckily by we, I mean my uncle and my mother. That's my favorite kind of we. I'm not even sure of the whole menu, but what I do know, I'm happy to share.

Christmas Eve Menu:
Empanaditas filled with Butternut Squash and Goat Cheese
Deviled Eggs
Anne's Stuffed Mushrooms (I was truly hoping to have that recipe for you, but the making of them was snatched out of my hands).
Spanish Tortilla
Chorizo in Puff Pastry
Pork pie - the original version, although I've made it with turkey too.
Shrimp in garlic sauce

Life After Turkey Sandwiches

So, it just wouldn't be Thanksgiving without some type of cooking dilemma. This year, my generous mother-in-law was unable to purchase a bird that she felt was big enough to feed our crew (8 adults and 4 children). So she bought two, one 14.6 lb turkey and one 9.6 lb turkey breast. Of course, two rather large birds don't exactly fit in her single oven at the same time. I'm not going to go into any of the panic or research or soliciting of opinions that went into figuring out how to deal with the second bird, because in the end all you need to know is that I cooked it, it was ready in time and it was gorgeous. And...it was also completely unnecessary. The first turkey and its 14.6 lbs of poultry goodness was more than enough to feed us all and yield a heap of leftovers. Which means that we have currently over 9 pounds of leftover turkey. I like turkey sandwiches plenty but there's just no way I can dispatch that much turkey through lunch alone. Luckily my overage of turkey can be your good luck because this mishap sent me hunting through my archives in search of something, anything else we can do with turkey.

Before the guests even leave the house...
Whip up a brunch or luncheon broccoli and cheese quiche. The turkey will taste very different plus you'll make some room in the fridge before the weekend's even over.

Run with the Thanksgiving=Pie theme...
Turkey Pot Pie Turnovers will rescue even a dry bird.
Mushroom and Leek Pot Pie is an easy variant just substitute turkey for chicken.
This is the most traditional pot pie recipe I use, but sometimes classic is the way to go.
Go French Canadian and make a pork turkey pie. Drawback: You'll need a meat grinder. Bonus: You'll also use up a lot of leftover mashed potatoes.

Spice it up...
Add some cooked turkey to Portobello Quesadillas
White Turkey Chili - in the best news yet, this freezes like a dream. Stash some for when holiday shopping has you dreading dinner plans.
Enchiladas will mask the turkey nicely when you're feeling like you can't face it even one more time.

Soup...
There's nothing more classic than chicken soup, try my Nana Grenon's turkey ragout for a Thanksgiving twist (this will also freeze well, BEFORE the dumplings are added). Check back next week, I'm going to try a gluten-free version for my father.
I can already feel my throat getting raw and sore. I will also be really relieved to get away from traditional Thanksgiving flavors. This Asian Noodle Soup is definitely going on the menu.

Even more...
Use dark meat turkey and cream to whip up an easy pasta.
Try a different turkey sandwich by tucking some in to this Monte Cristo
Who doesn't like a nice baked pasta dish with tomato sauce? This is also a great make and freeze option, just use turkey in place of the chicken.

It's Too Darn Hot!

If you live somewhere in the continental US, chances are if you aren't already in the middle of a blistering heat wave, you will be soon. Now I live in a very climate controlled apartment and venture out only to walk the dog, but I remember the not so distant past where my kitchen was the only room in the apartment without air-conditioning.

But really, this heat is bringing back memories from the slightly more distant past. One summer when I was home from college, my parents were out of town and I was home alone during an excruciatingly hot couple of days. The only room of the house that had air-conditioning was my bedroom and practically camped out there with the better part of the Thin Man series. On tape. This was before DVD players. I ventured out only for the bathroom and food. And food was a serious hardship. This was also before microwaves (okay, fine, there were microwaves, just not at my parents house.) I'm relatively certain I ate (I have very fond memories of barricading myself in and I rarely have fond memories when I'm hungry) but I have no idea how I managed it.

If you are currently asking yourself how you're going to manage it, I strongly suggest you find at least the first two movies in the Thin Man series, pour yourself a martini or six and check out one of my no heat needed or minimal heat needed recipes below.

NO HEAT NEEDED!

Clockwise from top left:
Crab and Avocado Salad
Gazpacho
Turkey Sandwich with Hummus
Cucumber Avocado Soup

MINIMAL HEAT, MINIMAL PREP

L to R
Row 1:
Tortellini Salad
Welsh Rabbit
Asparagus Bread Salad
Row 2:
Scallop Pasta
Vegetarian Monte Cristo
Shrimp with White Beans
Row 3:
Spinach with Rotini, Beans and Asiago Cheese
Shrimp with Orzo
Clam Pasta
Row 4:
Greek Pasta Salad
Asparagus and Goat Cheese Pasta
Fig Jam Sandwiches
Row 5:
BLT with Avocado
Lemony Broccoli and Chickpea Pasta
Chickpea Pasta

Planning Ahead

Now that the school year is back in full swing, I simply must start planning meals again. Why plan? For several reasons:

1. I am a lot more likely to make dinner after a long day at work if I already know what I'm supposed to do. There's nothing that forces my hand more than having to make a decision when I'm exhausted. Because when I make decisions while tired and hungry, things get ugly.

2. My brain can not keep track of ingredients. These days money is tight for many of us, and one really good way to stretch your dollar is to not throw out food. Forget not buying expensive, think about how many things you've already bought that you've had to throw out. It kind of turns my stomach. Planning ahead helps me get items out of my fridge and into my dinner. This week, I need to use up a leftover leek from the chicken, leek and mushroom pie I made (I promise to post about that soon). I have some half and half left over from that too that needs using. Also, tonight I'm making something that requires half a can of canned tomatoes, so I planned something to use up the other half of the can.

3. Staving off boredom is another good reason to plan. If I know what I'm making I can keep us from eating chicken four days in a row or pasta every night. Granted there are times when I want to eat pasta every night, but I'm trying to curb those urges.

So with all that in mind, here's the week's plan:

Sunday: I'm trying out Baked Chicken and Pastina. Hopefully with some homemade breadsticks.

Monday: I need to use up some ricotta, so it's Lemon Ricotta Pancakes for me!

Tuesday: In an effort to use up leeks and cream, I'm going to make Pasta with Pancetta and Leeks. Except with turkey bacon instead of pancetta.

Wednesday: To use up the can of tomatoes I will have opened on Sunday (and to get a night off cooking), I'm asking Ryan to make turkey chili. Yum.

Thursday: I'm keeping my options open. Maybe portobello burgers. Maybe portobellos stuffed with artichokes. Either way, it will be vegetarian and mushroomy.

Friday: Turkey Meatloaf and Mashed Potatoes. It takes a long time to cook, but the preparation is pretty easy. Just what I need for a Friday night.

Happy Almost Fourth!

Despite years of fabulous fourths, this year I will be sitting home in my city apartment with no view of the fireworks and no one to celebrate with except Ryan. It's a very sad state of affairs. Don't worry it's not like I'm incredibly bitter and self-pitying. Hopefully, you have something more scintillating on the agenda. And just in case your plans require food, here are some of the hippo's best fourth suggestions:

There's nothing that says party to me like fried chicken. Best news, you can totally make this ahead of time, like in the morning before it's too hot to be anywhere near a kitchen.

And where there's fried chicken, there better be cornbread or biscuits.

Need a main dish that's got more kick than the usual burgers and hot dogs, but don't want to slave over the hot oil? Buffalo chicken sandwiches are fast, easy and break with tradition without getting too far away from the junk food feel of the day.

It's not a picnic without potato salad and coleslaw. Just remember your food safety rules and don't leave them sitting out in the hot sun. Two hours is the maximum foods like this can go without being in the fridge.

If you're dying to take advantage of the fresh produce at your farmer's market, try a beautiful tomato and green bean salad.

For dessert, whip up a summer easy and seasonal peach and raspberry tart. Or go all american, and put together some apple turnovers.

Whatever you make, have a wonderful Fourth of July! And for those of you without plans, or trying to hide from unwanted guests, I'll be back tomorrow with a delicious berry tart.

The Last (Week of ) Supper

On Tuesday, May 18th I am having surgery on my ankle. It seems particularly unfair to be bedridden when it's getting to be so beautiful outside. Sadly, it also means this week is the last time I'll be cooking for quite awhile. Don't worry, I'll try to line up some guest bloggers so that things aren't a total ghost town around here, but we're looking at 6-8 weeks off my feet. I will have to give up control (a skill I am still working on).

So for my final week:

Monday: Sausage Sandwiches Nothing too fun or exciting there, just sausages with cheese and onions on good rolls. Needs to be quick because I have to drive to my parents' house after work and then back home and I expect to be very tired.

Tuesday:
Vegetarian Monte Cristo and Potato Salad - I've got a doctor's appointment that night, so I'll be home a bit late. Seriously, I spend so much time at the doctor's these days, I want a chair with a little plaque and my name on it.



Wednesday:
Calzone Brilliant! The recipe always makes enough for 2 meals, so a set of calzone will join the other premade meals in the freezer.

Thursday: Spaghetti and Meatballs I use the same meatball recipe for the pasta dish as I do for the sandwiches. I'll use some of the meatballs for our spaghetti and tuck the rest in the freezer for sandwiches! Remember how I said I have problems giving up control? Right. I'm just putting away as many meals as I can.

Friday my parents are returning from a long trip to Scotland, so barring any Icelandic volcano activity, I'm hoping to have dinner with them!

Later this week: I'll give you an inventory of all the crazy I've assembled (both fridge and household) to keep things running smoothly when I'm injured. Be prepared.

Again

Dexter is sick again. This is becoming an ongoing source of anxiety for me. Not to mention a drain on our already tight finances. I worry about the dog, I worry about the money it will take to make sure the dog is okay. Then I worry more about the dog. And of course, because it's Sunday, it's the emergency room or nothing. So I'm watching him, waiting, seeing if he'll be okay until Monday when I can take him to his regular vet, or whether he needs to go to the hospital today. The anxiety over his well being also makes me completely useless, because I feel shaky, dazed and queasy I have a hard time doing what I would normal do. But I did manage to think up a dinner plan for the week, which is one thing off my mind at least.

Tonight (barring any further dog related concerns)
Pepperoni Pizza - I'll use Ina Garten's pizza dough, although, I'll probably freeze half for later, because it makes so much. Then just top with sauce, mozzarella and pepperoni and bake!

Tomorrow
Turkey Burgers - plenty easy, which is good consider I may still have a sick dog on my hands.

Tuesday
I have some dill left over after making Shrimp with Orzo so I'll want to make Cheddar Dill Biscuits and some Turkey Chili.

Wednesday
Unless we're hit with another heat wave, I'm longing to make this Chicken Leek and Mushroom Pie. It looks like a delicious variation of my childhood favorite Chicken Pot Pie.

Thursday
Enchiladas - We have some flour tortillas left from making fajitas, and enchiladas make enough to freeze some for later, always a huge benefit.


Friday
We're on the road to Rhode Island, so no official meal plan in the works!

Pantry Raid

I am always amazed by the crazy number of people (number of crazy people?) who run panicked to grocery store at the first whisper of snow. Do they have no food at home? Do they anticipate that here in the mid-Atlantic it will take WEEKS to dig out? I'm just not sure. So here's the deal. In honor of our fearful friends, one week's worth of plans that do not require ANYTHING I don't already have in the house. We usually run out for fresh produce nearly daily, and here in a major city, it would be easy to still do that. But let's go with the worst case scenario here. Let's say there was nowhere to buy food for a week. What would I do?

First: Take stock of my pantry, fridge and freezer.
Freezer -
1lb ground turkey
1 lb turkey sausage
1 package bone in chicken breasts & 1 package boneless chicken breasts
frozen corn, peas, butternut squash
homemade chicken stock
Pantry -
black beans, red beans, cannellini beans, chickpeas
pasta, rice (regular and arborio)
flour (barely), cornmeal
canned tomatoes
milk (Parmalat)
potatoes, onions, a lemon, garlic
Fridge -
a limited amount of cheese
eggs
normal condiments (bbq sauce, soy, ketchup, mustard)
beer and vermouth
mushrooms and flour tortillas (I'm going to avoid these in my official plans, since I
doubt most people would have them on hand)

So can it be done? Can I make a week's worth of tasty dinners without going to the store even once?

SUNDAY -
BBQ Chicken and Cornbread - While we're not fans of the Colts or the Saints, we're still watching the Superbowl, and barbecue seems festive enough, right? I'll use the bone in breasts so that it can get nice and tender in the oven.

MONDAY - Ziti with White Beans and Sausage - Oh the shame. We still haven't tried this recipe. But it doesn't require a trip to the store!

TUESDAY -
Corn Chowder - We've got stock, frozen corn, potatoes, onion, and stock, and enough milk and cheddar. Besides, if there's any leftover cornbread, that would help round out the meal.

WEDNESDAY - Lemon Chicken - pretty much only requires, lemon, butter, chicken and pepper. We'll cook up some rice, and break out the frozen peas. Simple.

THURSDAY - Tortilla - eggs and potatoes, check. I'll have to be a little creative with the cheese, we don't have a ton of any one kind left. But this is great for throwing in whatever else is lurking in your fridge (like those mushrooms I didn't want to count on having).

FRIDAY -
Chickpea Pasta - Always easy and I always have the ingredients.




See? Success. Now to go shovel out the car.

Catching Up

Ever since the dog got sick, I've been catching up. Catching up on work, on housework on cooking. And then of course, when I felt like I was getting close, my computer died. So now, I feel guilty because I need to catch up on blogging too. Also, it was hugely annoying to have to meal plan without my lovely spreadsheet. Grrr. Then last night, my parents lured me away from the kitchen with offers of sushi dinner, so I didn't cook then either. Sigh. But here I am, still catching up.

TUESDAY - Polenta with Spicy Greens and Poached Eggs - I'm making plain polenta, using the basic recipe I posted here. I'm going to fry it in happy little triangles and then saute up some greens and spice them up with red pepper flakes and then top it all off with some lovely poached eggs. I hope they'll be lovely anyway. Can't say as I've ever poached an egg before...

WEDNESDAY - Honeycomb Tofu and Sesame Noodles - It seems like forever since we've had Chinese food, so a little stir fry and noodles should be delicious. I've never made tofu that way before, but the noodles are an old favorite.

THURSDAY - Bacon and Leek Turkey Burgers - Turkey burgers need a little extra love, and finely chopped leeks and bacon are SO good. I tried it once to use up leeks, but now I'm hooked.

FRIDAY - Quesadillas - Look, I keep flaking out on Friday dinner because it's just TOO MUCH WORK. Quesadillas I can handle. Or if I can't maybe Ryan can. Someone can. Or better anyway, because there's nothing left in the freezer!

Using Up Product

A love of cooking definitely runs in the family. I've mentioned what an excellent cook my mother is, but her younger brother is also amazing in the kitchen. I would lay my money on their cooking talents having evolved more out of a reaction to their mother's cooking than on any genetic predisposition towards mad kitchen skills. Anyway, my uncle has taken all sorts of courses on professional cooking and running a restaurant. In the process, he's picked a bit of the lingo.

One of his kitchen phrases is "using up product" which basically means using up the stuff in your kitchen before it goes bad or goes to waste. His other main kitchen saying is SHIT, which I don't believe he learned from a cooking class, but was guaranteed to bring his dog racing in to clean up any product that had made its way to the floor.

This week, in part because of the crazy schedule disruption last week and in part because of some tasty veggies turning up in the sale bin, my menu planning is all about using up product. I've still got leftover ricotta to deal with, some yogurt (which will probably be baked into a lemon cake), cabbage, a few scallions, a cauliflower and a pair of avocados. Ack.

SUNDAY - Sausage Calzones. Ricotta used up. Check.

MONDAY - Stir Fry Chicken with Chinese Cabbage - out of Mark Bittman's How to Cook Everything. I can use up the scallions and the cabbage. OR Cabbage and Mushroom Galette which would use up some of the yogurt in addition to the cabbage. We'll have to wait and see what I'm in the mood for.

TUESDAY - Roast Chicken with Crash Hot Potatoes and Cauliflower Cheese. There were these delicious looking red potatoes on sale and then I came across the recipe for Crash Hot Potatoes and realized, clearly this was meant to be. The cauliflower was also on sale, which was just as well, because on Iron Chef's recent challenge involving the White House Garden, Bobby Flay made a delectable dish using cauliflower in place of macaroni in mac and cheese. Two of the judges, both British (weird right, that they had two British judges for the White House episode?), exclaimed over how wonderful it was, and how British. I was sold. I love cauliflower, I love macaroni and cheese. Excellent.

WEDNESDAY
Sweet Potato and Black Bean Chili - So easy to make, it's great for a midweek meal. The avocados which were hard on Sunday should be ready to chop on top or use for guacamole.



THURSDAY
Broccoli Soup - I've been feeling a bit veggie deprived since being sick. This should take care of my vitamins. Also, if Ry doesn't think it's enough for dinner, there's bound to be some leftover chicken from Tuesday that he can nibble on.

FRIDAY - Ziti with White Beans and Sausage - This week features tons of new recipes and not quite recipes, but I still have to deal with those old Cooking Light magazines. This is the test recipe for this week!

Mixing it Up (a bit)

I have an alarmingly short memory when it comes to things I know how to cook. I make something, like it and then promptly forget. I know I'm not alone. I know that lots of you out there are making the same things over and over. I think the worst part is that most of the time, its hard to even figure out a way out of the rut. Here's a plan that may help.

1. Make a List
Keep a some type of list of dishes you make. If you make something new that's good, write it down. My list is organized into categories: ground turkey, chicken, sausage, vegetarian. You can use any system that works for you: main protein, degree of difficulty, type of cuisine. But you know, having an unorganized list is better than no list at all.

2. Plan Your Meals
If you have a list of dishes you make, it's easy to pick five to get you through the week. Don't worry too much about the perfect combination for now. Just make sure that your plan isn't the same each week.

3. Introduce New Recipes
First off, you need to figure out where to get them, right? I bookmark recipes on blogs, on foodnetwork.com or epicurious. I have a stack of cookbooks too. Right now, I'm trying to deal with an old stack of Cooking Lights. I'm going through only a magazine a day and tearing out anything I think I'd make. But the key? Actually trying the recipes, and soon. That way, if it's no good, I can toss the recipe right away, and if it's good, I'll post it here (and then toss the recipe). Either way, I'm not going to keep storing torn out recipes indefinitely.

So here's next week's plan:

TUESDAY
"Sporkie Pizza" - My family has never been much for chain restaurants, but we've certainly been in situations where a Bertucci's is about the best you can get. Our favorite pizza is a Sporkie, sweet italian sausage, ricotta, tomato sauce and mozzarella. Perfect to make at home, using turkey sausage so Ryan can enjoy it too.

WEDNESDAY
Lemon Ricotta Pancakes
So far I've introduced you to two of my major cheats - using a meal out of the freezer and adding something to some chicken sausages. My other main cheat - breakfast for dinner. It's not like pancakes are no work, but they're a lot easier than other things I make. As a special bonus, these will use up the ricotta from last night's pizza, so no worried about it going to waste or spoiling before I get to it.

THURSDAY
Rotini with Spinach, Cannellini Beans and Asiago Cheese - I just pulled this out of a Cooking Light magazine. I'm a sucker for a vegetarian pasta dish that has protein in it. I'm trying it for the first time, and if it work, I'll report back. If not, I can part ways with another piece of paper.

FRIDAY
Butternut Squash Stuffed with Blue Cheese and Sausage - The blue cheese we bought last week for the Buffalo Chicken Sandwiches will be put to use. Such a delicious, warm meal for the end of the week.

Distraction

Right now, just about anything seems like a better idea that continuing to watch the Patriots' humiliation. So I figured I could distract myself by bringing you all up to date on this week's continued cold weather dining plan. Oh, I'm aware that it's supposed to be warmer this week, but it's really hard to think that way when every step outside is accompanied by shivering, cursing and a strong desire to be somewhere tropical. Much love and sympathy to those further North than I am and to those suffering in the Midwest. You are all much stronger people than me.

MONDAY
Shrimp and Artichoke Pasta - This dish is inspired by an appetizer at one of my favorite local restaurants that is absolute heaven. It's this gorgeous artichoke, just the delicate center leaves and the heart, surrounded by 3 scallops in a lemony butter sauce.

TUESDAY
French Onion Soup - This beef stock free version is still hearty and savory. It will also help use up a few of those hamburger buns we bought for the portobello burgers last Friday. I'm making the stock I'll use for it right now in fact, but I do not believe that people should make their own stock unless they're ready to. Use store bought. I promise I won't think any less of you.

WEDNESDAY
Aidell's Portobello Mushroom Sausage and Twice Baked Potatoes - My other main cheat (other than defrosting a dinner) is chicken or turkey sausage. Most brands are precooked, so you only need to make sure they're warm, you don't have to worry about whether or not they're done, which is great for novice chefs (Katie I'm talking to you here). I have no recipe for the potatoes yet, but I'll probably start with this Junior League recipe, cut back the butter, substitute in some sour cream and see what happens.

THURSDAY
Buffalo Chicken Sandwiches - Continuing the trend of comfort food is the only sensible thing in the depths of winter. This has an added benefit for those of you trying to stick to New Year's dieting resolutions - it will satisfy your crazy buffalo wing craving without all the greasy fried guilt.

FRIDAY - I'll make chicken with mushrooms and balsamic. The basic cooking technique is one Melissa D'Arabian used to win The Next Food Network star.

Menu for the New Year

Most weeks, I plan our menu in advance. It involves the use of a spreadsheet, because it turns out that I am a giant dork. Some people make fun of me for it, but others just want to know what we're eating. So here's the plan for next week, who knows if we'll stick to it, but a starting place is better than nothing!

MONDAY
Vegetarian Monte Cristo - this requires a loaf of good bread from the bakery, probably bought same day.




TUESDAY
Winter Panzanella - Hopefully I'll be sharing this recipe with you soon. But panzanella is a great choice any week when you have bread that you need to use up. This recipe also calls for goat cheese. The rest of the goat cheese will be used up on Friday on the Portobello burgers. Leftover bread will be sliced and frozen for use later.

WEDNESDAY
Chicken Ragout - Usually once a week, dinner is a cheat, something I've frozen earlier, or something so simple I barely consider it cooking. This week, I've got delicious homemade ragout in the freezer, and it is using up a lot of space.



THURSDAY
Bolognese Sauce - This will not only be wonderful in the achingly cold weather we've been having, it makes enough that I'll pop some in the freezer for a cheat meal another week. I'll defrost a few slices of bread from Tuesday as well.

FRIDAY
Portobello Burgers - Friday night meals have to be easy, or you'll find yourself calling for take-out. This is quick and will use up the goat cheese I bought earlier in the week.

Staying In

It is seriously sad that when I look back and try to think of really special New Year's Eves, I'm left with HIGH SCHOOL. Really pathetic when you think about it. But we had such splendid grown up bashes at a friend of mine's farmhouse, with fancy appetizers and pretty clothes and starlit gravel roads for freezing your ass off wandering down with your crush. I always hoped that when I grew up, I'd be able to throw similar parties. But I'm grown up, and I'm resolutely staying in. Our apartment is neither close enough to good friends, nor large enough for real parties, so it'll just be the two of us. I'll be making Pan Roasted Duck with Individual Potato Gratins and well, something with a butternut squash that I haven't quite figured out yet. To be honest I don't feel like it one bit. It's a bit dismal here with this morning's snow dusting having turned to icy slush. Really, I'd like something like a grilled cheese, Monte Cristo or Welsh rabbit or a fried egg sandwich which could be fancied up a bit if you used good bread, bacon, wilted greens and a drizzle of balsamic. I want comfort food and a favorite movie and good cheer. Most likely my evening will involve some pouting since I don't feel in the mood for fancy and a healthy dose of New Year's Rockin' Eve which is pretty depressing.

Wishing you the best however you're ringing in the New Year!