Sunday Dinner 11-21-10

SilverSage

SilverSage

Resident Crone
I'm making Stuffed Butternut Squash. I stuff the squash with sausage, apples, onions & pecans. It's a great fall dinner when the nights are cooler.

Hopefully, it will drop below 80 here before I have to start the oven!
 
I'm going to cook something at home today if it's the last thing I do! Lou and I are going back to the restaurant to decorate for the holidays, and there's still some pots soaking from brunch yesterday. But, when I get home...

I'm going to stuff an acorn squash and serve it with pumpkin ravioli. I cannot get any more descriptive than that at this time.:wink:
 
I am planning pork (either pan fried chops and pan gravy or breaded and then turned into parm), saffron rice and either carrots or mixed veggies.
 
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I'm planning to cook from Franken Pantry VII today...so, something with ground meat, tomatoes, chiles, onions...not sure what it will be, yet.
 
I'm making my gramma's stuffed cabbage rolls stuffed w/rice, sweet sausage, onion, celery, bell pepper & seasonings in light tomato sauce.
 
VeraBlue said:
I'm going to cook something at home today if it's the last thing I do! Lou and I are going back to the restaurant to decorate for the holidays, and there's still some pots soaking from brunch yesterday. But, when I get home...

I'm going to stuff an acorn squash and serve it with pumpkin ravioli. I cannot get any more descriptive than that at this time.:wink:
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Mmmmmm! I've always been afraid of making a squash filled ravioli - how do you keep it from getting too meely?
 
Leftovers for us tonight... porkloin, veggies, chicken, salad and what ever else I can pull out of the fridge.
 
rickismom said:
Mmmmmm! I've always been afraid of making a squash filled ravioli - how do you keep it from getting too meely?
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I roast the pumpkin to get rid of all the extra moisture...then blend it with mascarpone cheese and other flavours. You can use ricotta cheese, too.
 
Question:
How much/many threads/strands of saffron do I use for 4 servings of jasmine rice? And can I/should I use flavored broth or plain water? Please help will be starting dinner in about 30 minutes.
 
Wish I could help, lbp, but I don't know. I do know that a little saffron goes a long way.


I have some Willapoint oysters, so I'm thinking of making some Oysters Bienville, maybe frying a few also, alongside a mixed green salad.
 
Peeps, if you haven't already cooked it, I'd use just a couple of strands of saffron (don't know how big the strands are) and I'd definitely use broth instead of water. But, this is probably too late!

I was planning to do a FP meal today, but wore myself out baking cinnamon rolls and zucchini bread for the coffee shop. Must be a low energy day! Last time I made meatloaf, I made a humongous amount and stuck one in the freezer. Just took it out - that'll be dinner. Probably mashed potatoes and some steamed veggies.
 
The dreaded wintry mix hit us this afternoon and I got caught out in it. I'm stoking the wood stove until it glows red and making shepherd's pie.
 
Restaurant is almost all decorated...came home and baked for tomorrow (rather than hang around the restaurant and bake there - chocolate layer cake and eggnog coffee cake)...

Sauteed acorn squash over pumpkin ravioli, and bacon wrapped pork tenderloins.
 
VeraBlue said:
Restaurant is almost all decorated...came home and baked for tomorrow (rather than hang around the restaurant and bake there - chocolate layer cake and eggnog coffee cake)...

Sauteed acorn squash over pumpkin ravioli, and bacon wrapped pork tenderloins.
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The Acorn squash ravioli and Eggnog coffee cake sounds fantastic Vera!! Will you share the recipes? Or now that you own a business does this mean you won't be sharing your recipes for your wonderful creations with us any more? :sad:
 
The rice came out a bit to yellow/orange but it had a great flavor!! Not bad for my first try at saffron rice.

Pan fried pork loin chops (seasoned with garlic & onion powders, salt, peppercorns, thyme, rosemary and poultry seasoning) fried in grapeseed oil, pan gravy (made with flour, chicken broth, salt, ground peppercorns and drippings), saffron rice (jasmine rice, chicken broth, dry minced onion, garlic powder, saffron, Badia Amarillo Yellow Coloring, butter, sea salt & ground peppercorns) and steamed & buttered frozen mixed veggies.

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We had grilled ribeyes with peppers, onions and mushrooms along with loaded baked potatoes and a little salad on the side. I found a new salad dressing at Publix - Makato's Ginger Dressing. It was really good!

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Everyone's dinners look and sound yummy. Peeps, your pork looks so good, and your saffron rice turned out great. Mary, I love your version of a loaded baked potato, and the steak looks delicious. LS, nice job on the chili and cornbread! Very savory and spicy looking. I love that bit of butter peeking out of the cornbread.

I'd be feeling truly sorry for myself after looking at all these wonderful meals if I hadn't indulged in some comfort food myself - meatloaf, mashed potatoes and mushroom gravy, steamed fresh mixed veggies with butter. It was warm enough to eat on the back patio, but cool enough to enjoy some good food.
 

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Skillet fried Hillshire Farms Cheddarwurst lengths, hash brown potatoes and fried eggs.
YUM!
 
Thank you Karen!! Your dinner looks so yummy!! I just made meatloaf the other night and now I want more!!

LS - That looks so Yummy!!
 
LS your chili and cornbread looks delicious and Karen the meatloaf and mashed potatoes with gravy is making me hungry again! :)
 
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