<p>Salmon with butter, lemon and capers. Chopped salad (from the bag) and carb free black forest cake yogurt.</p>
<p>Fish chowder, mixed green salad with grapefruit and avocado, and baked Bosc pears stuffed with pecans and maple syrup. Very cozy.</p>
<p>Lamb chops on the grill, crashed potatoes, carrots, and steamed celery. Apple crumble for dessert. Gotta get the meat in before veggie D comes home for the break.</p>
<p>I made the Sweet potato latkes that were in today’s Parade Magazine section of the paper. Oven roasted instead of fried. Tasty but kind of heavy… What was surprisingly good was the sauce - Greek yogurt with just lemon zest and lemon juice added. I could imagine that on a lot of things…</p>
<p>@stradmom - I’m intrigued by the “crashed” potatoes…</p>
<p>We had some excellent turkey burgers last night. Found a new recipe that involves finely chopping 8 oz mushrooms & adding that to the mix. So juicy and tasty. D2 had 3 of them.</p>
<p>Another great addition to turkey burgers is minced cauliflower.</p>
<p>This is similar to how we do “crashed” potatoes - we also add grated cheese to ours:
<a href=“Crash Hot Potatoes Recipe - How to Make Crispy Smashed Potatoes”>http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/</a></p>
<p>Love pioneer woman’s crash hots. </p>
<p>We had homemade turkey soup last night that I had frozen after making huge pot at Thanksgiving. Tonight more latkes as S will be home for dinner. First time since Hanukkah began. </p>
<p>We had pork tenderloin, ratatouille and spaghetti. Christmas cookies for dessert. I call these NPR cookies, but the inventor called them cocktail cookies.They are a lot like pecan sandies, but with pistachios and a little more salt: <a href=“Melissa Clark Is Making Cookies, and Wants Your Best Recipes! Report | WNYC | New York Public Radio, Podcasts, Live Streaming Radio, News”>http://www.wnyc.org/crowdsourcing/submission/275099/</a> (I used unsalted potato chips by mistake so I used half a tsp of salt, the judge said she added a little more salt to the dough.- I think a little bit of sea salt on top might be fun too.)</p>
<p>We had our Chanukah party last night with traditional latkes. Started off with chopped liver; I poached the livers than sauteed them in Calvados and added some chopped apple along with the onions and eggs. We had two salad platters: home made tuna fish with hard boiled egg wedges, tomatoes, and green beans with a stock reduction; and store bought Sonoma chicken salad with home made marinated roasted beets and carrots. And chocolate gelt!</p>
<p>Grilled filet mignon and spinach salad paired with Apothic Red. We don’t eat that fancily every day. Kiddo had some cookies for dessert, mom and dad did not. :)</p>
<p>We celebrated DD’s birthday last night. I cut chicken breast as for stir-fry and marinate it in coconut milk for a few hours. Then pan-fry it a bit less vigorously than stir fry. Served with veggies over lo mein noodles. Topped with Thai-style curried peanut sauce. I’d rather serve it over rice, but it’s DD’s birthday, and she prefers noodles.</p>
<p>We had friends over for dinner last night. Apps were hot artichoke dip, pita chips, and chilled Gulf shrimp with Louisiana cocktail sauce. For dinner we had a beef rib roast, Veruca’s onions gratin, and creamed spinach with bacon. Instead of the rich dessert I would have baked last year, we had a cheese platter with grapes and tiny star shaped shortbread cookies. At least we didn’t feel as if we needed to be rolled from the table as we would have after a rich seven layer caramel cake or bûche de Noël. Tonight, dh and I will have the rest of the shrimp over a salad. I love having leftovers.</p>
<p>Last night we were wrapping and doing other last minute things so I picked up corn and cauliflower galettes from our local gourmet shop. Heated them up and served with a salad and a sauvignon blanc. Wasn’t sure when I purchased the galettes but they were unbelievably good. </p>
<p>Funny, I made those crashed potatoes last night, too! I make them often. I also made chicken breasts baked with a thin layer of prosciutto, fresh spinach, and sauteed mushrooms on top, and mozzarella for the last few minutes. I made vegetarian pumpkin chili for vegetarian DS, and the world’s best salad:</p>
<p><a href=“http://www.myrecipes.com/recipe/citrus-escarole-endive-salad”>http://www.myrecipes.com/recipe/citrus-escarole-endive-salad</a></p>
<p>without the pistachios (nut allergy). </p>
<p>We had DHs signature sauté of veggies and shrimp but added big handfuls of the new salad mix I found at the grocery store “baby kale and spinach”. The greens shriveled up but since there was no water to dissolve their vitamins, I’m hoping we got them all. Plus the dish looked great (penne, shrimp, carrots, bell peppers of various colors) sauté carrots over really high heat with a bit of butter and then add yellow or red pepper and toss over high heat until soft and beginning to brown. Add shrimp. Toss on lower heat until shrimp is done. Really fast, like 4 minutes. Add big handfuls of greens and wilt. Put all into dish over pasta. Add juice of one lemon to skillet and scrape up bits. Cook down and pour over dish. Serve with parm cheese.</p>
<p>Picked up thai food. </p>
<p>Put it in the microwave, lasted for two nights. Cheaper and better than I could ever make.</p>
<p>D made a fantastic butternut squash lasagna. We had some salad and leftover gingerbread cheesecake. </p>
<p>Saute-ed fresh tomatoes, basil and garlic. Served over spaghetti with sliced cooked chicken and lots of Parmesan. </p>
<p>I can’t say that it was a quick meal , but I made braised , rolled flank steak with pearl onions and mushrooms. Mashed taters and sautéed brussels sprouts. House is full so out comes the comfort food.</p>