WHAT'S FOR DINNER #138? (THE WEEK AFTER THE HOLIDAY) [old]
It appears that the last week and weekend was a time for tried and true foods, that brought families together, evoked thoughts and feeling from all of us....
Right now, my belt is a little tight, because it was an entire weekend of family, friends and company....( I do cherrish this time!)
So, as tradition has developed I normally clear out the freezer about 2 weeks before, to make room for all of the food that gets cooked in my house...and then after all of the preparing and leftovers, I am left in a twilight zone.....I just had a week of fantastic food .....now I have guilt, ....but I love food.....
What do you all suggest?
Lower fat scalloped potatoes with ham.
Layered thinly sliced potatoes with a dusting of white whole wheat flour, dried onion flakes, ground pepper, leftover ham, asiago cheese. Then poured a can of evaporated milk over the top, with a bit of 2% milk to top it off. It's in the oven now.
I'm not cooking as much as usual, as work is very heavy, but I did manage to pull together the C.O.R.N. (thanks Linda W) pasta last night. Tossed perciatelli with sautéed bacon, radishes, radish greens, and radicchio. Topped it off with grated parmesan and pine nuts. Mixed up vegetable drawer salad on the side. Sangiovese at dinner, a tiny glass of Caffo Amaro del Capo (finally found it!) afterwards. For a thrown together, clean out the fridge dinner, rather nice.
Nothing special - but my raw veggies were 'good enough.' DH picked out some chinese celery in a package, I didn't think it was quite 'good enough" but I humoured him. There was very little left after I threw out the not 'good enough' leaves, but there were enough for a few leaves and stems, to which I added each organic celery, carrots, onions. I normally would have stopped the cooking earlier, but was caught up in something else and it near burned. Added a teaspoon of water to the glaze on the bottom, and it was more than 'good enough.' Tasted mighty fine.