I hinted at our Christmas food with the Boxing Day post. Christmas is a VERY busy time in our household. I always say that the kitchen is the heartbeat of the home. I think this is especially true this time of the year because sometimes it is only at mealtime that we are all together. Here is a list of the PLANNED meals we shared this year:
Christmas Eve Eve Dinner: homemade vegetarian stuffed peppers, tossed salad with homemade Asian dressing, and pies (Thank you, Dad Long and Gardner Pies!)
Christmas Eve Breakfast: America's Test Kitchen's Peanut Butter and Banana Steel Cut Oats Lunch: Mark Bittman's Bay Leaf -Infused Baked Potatoes Dinner #1 (Between the 4:30 and 7:30 services): Taco Quinoa and homemade guacamole and salsa. Dinner #2 AKA "Shepherd's Snack" (Between the 7:30 and 11 services): Amish One-Spoon Turkey Spaetzle, salad, pie, and homemade cappuccino.
Christmas Day: Breakfast #1: King Arthur Flour's Pumpkin Chocolate Chip Scones Breakfast #2 King Arthur Flour's Sour Cream Cinnamon Rolls Lunch: Guacamole, Salsa, Chips, and pies Dinner: Homemade pizza. (Andy slept on until 6 am so we didn't have time for breakfast #3 - Dutch Baby Oven pancake)
Showing posts with label Mark Bittman. Show all posts
Showing posts with label Mark Bittman. Show all posts
Sunday, January 6, 2013
Monday, October 17, 2011
Meatless Monday: Countdown to Halloween Edition
Tonight for dinner I made Winter Squash in Caramel Sauce from Mark Bittman's How to Cook Everything Vegetarian App/Cookbook along with Pearled Barley in the rice cooker. It took longer to make - both in the prep work and the final braising step - but it was well worth it. It was very tasty and filling. The app won't let me copy the recipe here on my blog so you will have to hop over to my twitter account @Raggedysue to find it. I'm sorry for the extra step. (Thank you to Mark for taking and doctoring up the photo.) 
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