Aside from the fact that we made 3 (!) delicious batches of Christmas cookies last week, our week was extremely ordinary. The meals were so-so and, unbeknownst to me, it appears that we ate a lot of broccoli. I suppose a week of the sort should come as no surprise, as I am nearing the end of this pregnancy and feeling awfully large. My greatest desire this week is to lay on the couch and indulge in said Christmas cookies. Hope your week is as sweet as mine!
Beef and Cheddar Hand Pies (recipe from Martha Stewart)
Cornish Pasties (recipe from King Arthur Flour)
I don’t know what came over me on Sunday. I woke up with the notion that I simply HAD to get my hands on a steaming, buttery Cornish pasty. Feeling too exhausted to cook but unsure of how to actually satisfy my craving without making it myself, I trudged to the grocery store before dinner to pick up ingredients for Martha Stewart’s quick Beef and Cheddar Hand Pies. The recipe looked easy enough and I was sure I would have my pasties in no time. However, back at home, I happened to steal a glance at the ingredient list on the back of the Pepperidge Farm Puff Pastry pack. Good Lord! Don’t look! Don’t ever look! How could I possibly feed that to my family on an ordinary Sunday night? I just couldn’t do it. I gritted my teeth, threw the pastry into the garbage can, and spent a few minutes stomping around the kitchen slamming cupboards. A ruined dinner plan really gets under my skin… you know? A quick search of the internet led me to a recipe from King Arthur Flour that included Cornish pasty dough. I set out to make the dough and gingerly folded the cooked filling from Martha’s recipe into each of the little disks. I baked the pasties according to the King Arthur recipe, and lo and behold… steaming, buttery pasties. Labor intensive but so worth it.
Sides: Steamed broccoli (there was no time for anything fancy)
We spent a better part of the afternoon making Soft Snickerdoodle Cookies, courtesy of Juju Bee at Genius Kitchen. Slightly under baked at 10 minutes, these cookies are delicious!
Chicken Wild Rice Casserole (recipe from Pinch of Yum)
A comforting Minnesota casserole with chicken, wild rice, and absolutely zero cans of condensed cream of “something” soup. I forgot to nudge my croutons down into the sauce. Hence the singed edges. This is a keeper for chilly wintery nights.
Sides: Steamed green beans
Sausage, Beans and Broccoli Rabe Soup (recipe from Rachael Ray via Food Network)
I had high hopes for this soup, but it wasn’t anything to write home about. First off, I had to substitute regular broccoli for the broccoli rabe and I added it far too soon. It nearly disintegrated in the soup. Also, the sausage I used was too mild. Spicy Italian sausage would have been better. I won’t make this again.
Sides: Greens with vinaigrette & sourdough toast with butter
Salmon Burgers (recipe from Pinch of Yum)
This recipe as a whole, with the slaw and the salmon burgers (see recipe), is so darn delicious! It’s one of my favorites. But, I was low on energy tonight and could only muster the strength for the salmon burgers.
Sides: Buttered spinach pasta & roasted cauliflower
Leftovers… I think?
Peanut Butter Marshmallow Squares (recipe from Teri D. at Genius Kitchen)
This is our new favorite Christmas candy recipe. The healthiest part of this confection is probably the full stick of butter but, it’s ok. Just go ahead and throw dietary caution to the wind. These little bars are so unbelievably delicious! I added two cups of plain Rice Krispies and I implore you to as well. The crunch pairs well with the spongy marshmallows and the creamy peanut butter. Also, we like these best straight out of the fridge.
Chocolate Mint Crackles (recipe from Marth Stewart)
This is the seventh year in a row that I’ve made these fudgy, powdered sugar capped beauties. My only advice is to substitute peppermint extract for the mint extract. I find that the mint extract is too harsh against the cocoa.
After baking all day, we opted for an easy dinner of pasta with boneless chicken breasts baked in Rao’s Marinara Sauce and smothered with parmesan and mozzarella cheeses. I also threw in a bunch of chopped kale to the pasta water near the end of cooking.
(Nov 25th, 2018 – Dec 1st, 2018)