Thanksgiving Week Menu:
Homemade Mediterranean Pizza
Recipe: Homemade Mediterranean Pizza
I make pizza dough in my bread machine. Form into 12 inch round. Top with pesto (I use homemade see recipe from post Pesto 9/15/09 http://stonegable.blogspot.com/search/label/Summer%20Recipe )
Top with sundried tomatoes, diced marinated artichokes, feta cheese. mozzarella cheese, and kalamata olives. Cook at 400 degrees for 15 minutes, or until browned and melty.
3-4 good plum tomatoes
1-2 large balls of fresh mozzarella cheese
6 large, fresh basil leave, cut in ribbons (or pesto)
1/4 cup good olive oil
Cut tomatoes and mozzarella in slices. On a platter, alternate tomato and mozzarella slices. Sprinkle ribbons of basil (or drizzle 2 TBS pesto). Salt generously. Drizzle olive oil over tomato and mozarella.
Tortelini, Meatball and Spinach Soup
I am featuring this great soup, by Ellen at The Happy Wonderer, http://happywonderer.wordpress.com/2009/11/19/tortellini-meatball-spinach-soup/ This one looks like a keeper, and so easy!
Wednesday: Slow Cooker Day
Estofado: Southwestern Beef Stew
*Bite Size Cheddar Biscuits with Garlic Butter and Parsley
Oven Roasted Broccoli with Garlic Oil
*Biscuits are from Butter Yum http://butteryum.blogspot.com/2009/11/bite-size-cheddar-biscuits-with-garlic.html . I am making a double batch, to use on friday too.This is a wonderful blog. I am always visiting to get recipe ideas!
2 lbs beef stew meat cut into 1/12/ inch chunks
Salt and pepper to taste
1/4 cup flour
1 tsp paprika
3 TBS vegetable oil
1 lg. yellow onion. peeled, cut in half and sliced into half moons
1 cup salsa ( use what is in your referigerator or pantry)
2 TBS. good red wine vinegar
1/4 cup water
1/3-1/2 cup dry red wine.
Mix flour, salt, pepper and paprika and dredge beef.
In a large skillet over med high heat, coat 1/1/2 TBS oil. When very hot add onions and cook ,stirring until sweated and soft. Transfer to slow cooker. Add the rest of the oil and heat until hot, add beef and brown on all sides. Transfer to slow cooker. Add salsa, winegar and water to slow cooker.
Pour wine in skillet and heat over medium flame. Stir and scrap pan of brown bits. Reduce heat and let wine reduce just a bit. Pour in slow cooker. Stir ingredients .
Cover and cook on low for 6-8 hours.
Make biscuits and split. I made them regular size. In a bowl put bottom half of biscuit and ladle Estofado over it. Put top of biscuit over Estofada.
Recipe: Garlic Oil
2-3 cups good olive oil
6 oz container of peeled garlic
This is a very forgiving recipe. I use what I have. Basically I use a container of garlic (or what I have of one) and put it in a meduim size pot, and cover the garlic with olive oil. Simmer on low heat for 45 minutes.
Cool. With a slotted spoon take out garlic. The garlic can be mashed in potatoes, on bread or in anything that calls for garlic. It has a delicious “roasted garlic” taste. I freeze the garlic, and use it as I need it.
Put the oil in a jar and put lid on thightly. Keep it in the refrigerator. This is WONDERFUL oil. I use this all the time to enhance recipes and food. This is a staple in my kitchen!
Thursday: Thanksgiving WE CAN NEVER, EVER CHANGE THE MENU- NOT ONE TINY BIT-THERE WOULD BE A FAMILY MUTINY, AND WE WOULD ALL HAVE TO GO TO THERAPY!
NO HOR DOURVES ( then no one will eat what has taken me a week to make)
Mixed Salad Greens with Candied Pecans, Pear and Bleu with Poppyseed Dressing
Make Ahead Mashed Potatoes (see recipe http://stonegable.blogspot.com/2009/11/make-ahead-mashed-potatoes.html )
Green Bean Casserole
Sweet Potato Casserole with Crushed Pecan Topping
Green Jello Salad
Food Coma to Follow!
Shrimp and Crab Bisque. This recipe is from Debbie at Dining With Debbie . A delicous resorce for good food and slow cooker recipes.http://diningwithdebbie.blogspot.com/2009/11/shrimp-bisque-well-sort-of.html . I am going to add a lb of crab and a small jar of drained pimentos. I will serve it with those yummy cheddar biscuits I made on Tuesday from Butter Yum.
Family Christmas Kick-Off Outing- Yuletide at Winterthur- Out For Dinner
1/2 cup milk
salt and pepper-good dash of each
left over roasted broccoli ( Or left over veggies: asparagus, potatoes, fried onions, spinach)
pancetta (6-8 slices) or bacon or ham
1 cup cheddar cheese
Preheat oven to 350 degrees.
Crack and scramble eggs. Add milk and salt and pepper. Whisk until mixed well.
In an oven proff frying pan, cook pancetta over med heat until brown. Remove.
Wipe out pan with paper towel and spray with non stick spray. Put pan on the stove and heat until hot.
Add eggs and cook, gently moving eggs that are done on the bottom out of the way to let liquid fill in.
When eggs are slightly firm, but still very wet add pancetta and cheese. Continue to cook until they are a little more firm. Take pan off stove and put in the oven for 5-8 minutes or until set.
Cool for 5 minutes. Slice into wedges and serve wtih salad or fruit.