Joel and I just headed to the polls to vote like our lives depended on it. I’m nervous. I’m excited. I’m worried. I’m all of the above. This day can’t go fast enough!
Also, I’ve been waking up in the middle of the night lately with a dreadful thought that this baby might come early. I mean, it could-! Oh dear Lord, please don’t let it come early. I haven’t had a chance to get anything ready yet for this child. If it’s a boy, it will have no clothes. It has nothing to sleep in. I haven’t packed for the hospital yet. Etc. Etc…
Thankfully, there’s food to sustain me in these uncertain times. Oh, and we hosted a lovely dinner party for friends last weekend. Friends are the best.
Creamy Pumpkin Spaghetti with Garlic Kale (recipe from Pinch of Yum)
This recipe requires a few pans, but it is so worth it. Turkey, pasta, pumpkin, sundried tomatoes, and a touch of cinnamon. What’s not to love? Mixing the hot pasta with the sauce right before dishing it up slicks each lovely noodle with creamy sauce that just begs to be slurped up. Top with a flurry of grated parmesan and pair with the garlic kale. This belongs in your fall repertoire.
Sides: Sliced apple
(recipes from What’s Gabby Cooking)
This was a lovely dinner and it took less than an hour to make (whoo hoo!). The cod was well seasoned and pleasingly tart. It paired well with the garlic sweet potatoes.
Sides: Whipped Cauliflower
To make the cauliflower, cut one head into florets and steam until tender. Throw in a handful of broccoli florets or raw spinach, if you like. Transfer the cauliflower to a food processor and add 2 tablespoons of butter. Whip until purred. Taste and add salt and pepper to your liking.
Shredded Beef Chuck Roast (recipe from Martha Stewart)
Excitement was high and we needed a quick dinner before our little Supergirl headed out for Trick – or- Treating. I threw the roast in the oven around 10:30 in the morning and it emerged tender and fragrant around 4:30 pm. There are many good shredded beef recipes out there, but I like that this one calls for a hefty dose of both rosemary and oregano. The flavor profile is slightly Italian.
Sides: Chips with guacamole, sliced apples, & pepper strips
Chicken and Broccoli Stir Fry (recipe from Dorothy Davis at Bon Appetit via Epicurious)
Ok, I was clearly not paying attention when I took a picture of this meal. The photos are terrible! Regardless, this is a favorite in our house. I’ve made it many times. I prefer to substitute sherry vinegar for the dry sherry, because it’s All About That Tang. Not the Bass. Also, I added sliced celery and topped the stir fry with toasted almonds.
Sides: Roasted parsnip fries (the crisper was low on veggies)
Dinner Party! I was too deep in cooking and serving to take a picture, but here’s a terrific menu for your next dinner party:
Roast Pork with Apples and Cider- Cream Gravy (recipe from Ben & Birdy)
Note: I do not follow the recipe for the cider- cream gravy. Instead, I heat the roasted apples, onions, and pan drippings over medium heat and add dollops of Dijon mustard and pours of apple cider vinegar until I’ve reached a delicious sweet- tart balance. I let the pan simmer until the sauce thickens before adding a bit of salt and pepper.
Creamy Parmesan Polenta (recipe from Ina Garten at Food Network)
Tender lettuces with Champagne- Shallot Vinaigrette (recipe from Chez Panisse Vegetables via Alexandra’s Kitchen)
Mollie Katzen’s Chocolate Eclipse (recipe via Alexandra’s Kitchen)
Note: At 38 minutes I overcooked my chocolate eclipse (why?!). It was still good, but it would have been even better had I removed it sooner from the oven. So sad!
(Oct 28th, 2018 – Nov 3rd, 2018)