Monday - Split pea soup and bread
Tuesday- Steak, salad, hash browns
Wednesday - Ellen in La Plata
Thursday - Qabili Pilau
Friday - Pizza, of course
Saturday - Dinner for Marty and Phil - Beef stroganoff and noodles
Sunday - youth group
Monday - stir-fried chicken & broccoli
Tuesday - Pasta
Monday, April 21, 2008
Afghan National Dish
When I worked in Sunnyvale, California, there was a fabulous restaurant that we used to frequent for lunch. It was called Kabul, and it served delicious Afghan food full of lamb and sweet spices that still makes me salivate just thinking about it. In reading The Kite Runner, I was reminded of those dishes and felt a certain connection with Hussain as he described enjoying the same rich stews and rice dishes I remembered enjoying. I often wonder about the restaurant owners and staff of Kabul and whether their history is close to those of the families in the book.
In last month's issue of Saveur, Jennifer Bourguignon traveled to Afghanistan and found among the people a longing for the familiar foods of their childhood to reconnect them with their heritage and the national pride that had been thwarted during decades of strife and oppression first by the Soviet Union and then under the Taliban. Many families who had fled Afghanistan returned to their homeland after the fall of the Taliban in 2001, and they, like most of us, find that sharing a meal of simple, but delicious comfort foods gives them the sense of togetherness they crave. I am going to make the Quabili Pilau this week and share it with my own family.
In last month's issue of Saveur, Jennifer Bourguignon traveled to Afghanistan and found among the people a longing for the familiar foods of their childhood to reconnect them with their heritage and the national pride that had been thwarted during decades of strife and oppression first by the Soviet Union and then under the Taliban. Many families who had fled Afghanistan returned to their homeland after the fall of the Taliban in 2001, and they, like most of us, find that sharing a meal of simple, but delicious comfort foods gives them the sense of togetherness they crave. I am going to make the Quabili Pilau this week and share it with my own family.
Friday, February 1, 2008
poached apricot
1 cup dried apricots
1 cup warm water
1 1-inch piece vanilla bean, sliced in half lengthwise (I used a bit more)
1 tablespoon sugar
Preheat the oven to 350 degreees. Cover the apricots with the warm water and let them stand for 15 minutes if they are already plump and soft, 30 minutes if they are hard to begin with. Drain and reserve the water.
Put the water and vanilla bean in a baking dish - an 8-inch pie plate is just right. Scrape out the seeds of the vanilla bean with the tip of a knife and break them up in the water. Add the apricots, sprinkle them with the sugar, cover with foil, and bake until the water is nearly absorbed, about 1 hour. Turn each of the apricots over in the syrup, then cover and refrigerate. Serve chilled.
Serving Suggestions: If you can get Greek yogurt (available at Giant), the chilled apricots are delicious with it - or with any thick yogurt, or fresh ricotta. For a fancier treatment, try the apricots with Coeur a la Creme, minus the raspberry sauce. The apricots are just as tasty for breakfast as for dessert, especially with yogurt.
1 cup warm water
1 1-inch piece vanilla bean, sliced in half lengthwise (I used a bit more)
1 tablespoon sugar
Preheat the oven to 350 degreees. Cover the apricots with the warm water and let them stand for 15 minutes if they are already plump and soft, 30 minutes if they are hard to begin with. Drain and reserve the water.
Put the water and vanilla bean in a baking dish - an 8-inch pie plate is just right. Scrape out the seeds of the vanilla bean with the tip of a knife and break them up in the water. Add the apricots, sprinkle them with the sugar, cover with foil, and bake until the water is nearly absorbed, about 1 hour. Turn each of the apricots over in the syrup, then cover and refrigerate. Serve chilled.
Serving Suggestions: If you can get Greek yogurt (available at Giant), the chilled apricots are delicious with it - or with any thick yogurt, or fresh ricotta. For a fancier treatment, try the apricots with Coeur a la Creme, minus the raspberry sauce. The apricots are just as tasty for breakfast as for dessert, especially with yogurt.
Monday, January 28, 2008
apricots, salsa and steak
No, not together. Ever since my friend, Beth, served lightly poached apricots with vanilla yogurt at our book club meeting, I've been craving them. Even bought a package of dried apricots and a quart of vanilla yogurt. I guess it's as easy as it sounds - simple syrup with vanilla. I found this recipe which I may try if I don't hear back from Beth.
What the twins want for dinner this week is Salsa and chips (Katie) and Steak (Johnny) of course. I may make that black bean, corn, tomato salsa with lime chips one night as an appetizer and grill steaks on the side. Then both my vegetarian and my carnivore are happy. Elizabeth will be happy to eat both, as will the rest of us.
What else? Wednesday night I'll do a casserole for both my family and Mary's. Maybe chicken and stuffing. Maybe chili rellenos casserole. More thoughts on this later.
What the twins want for dinner this week is Salsa and chips (Katie) and Steak (Johnny) of course. I may make that black bean, corn, tomato salsa with lime chips one night as an appetizer and grill steaks on the side. Then both my vegetarian and my carnivore are happy. Elizabeth will be happy to eat both, as will the rest of us.
What else? Wednesday night I'll do a casserole for both my family and Mary's. Maybe chicken and stuffing. Maybe chili rellenos casserole. More thoughts on this later.
Sunday, January 6, 2008
Tying a roast
Just got back from church, Staples, and lacrosse sign ups. Here it is early January, and the weather is an unseasonably warm 57 degrees. Is this global warming or what? Anyway, being Sunday, I need to plan the week's eats, so I went to Epicurious.com. Not sure what I was looking at, although the oven fries recipe looks very tempting, when I saw this tutorial for tying a roast. I tied the fillet roast on Christmas Eve, but this is a more professional way to do it all at once.
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