Holt Fam Eats

Tuesday, October 4, 2011

Dinner tonight

-Spaghetti Squash - which makes a lovely noodle substitute
-Topped with marinara sauce: http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2/index.html
-Finished with chicken italian sausage rolled into mini meatballs
-With a caesar salad on the side

Mmm...

Yesterday's dinner

http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-baked-in-foil-recipe/index.html

We had salmon last night. I've made this recipe several times from my Everyday Italian cookbook Giada de Laurentiis. It's soooo good! We also had a caesar salad on the side.

Monday, October 3, 2011

Pizza, Beef Stew, and Pancakes

On Saturday we had pancakes at a kid's birthday party.

On Sunday I made Beef Stew:
http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html
It was soooo good! I substituted potatoes for celery because we had them and I'd rather eat potatoes than celery in beef stew anyway :)

This morning I am making Pumpkin Pancakes - with Almond Meal instead of regular white flour.

We are on this gluten-free journey to help Madeline with her tummy troubles. So far it seems to be helping.
I looked at a few recipes for Almond Meal Pumpkin Pancakes and didn't really find the one that I wanted so I used them as guidelines, and kind of made up my own recipe. Here's what's in it:

-2 C almond meal (from Trader Joes)
-1/8 C brown sugar
-1 t baking soda
-1 t cinnamon
-1/2 t salt
-1/2 t nutmeg
-1/4 t ginger
-1/8 t ground cloves
-1/2 C pumpkin
-3 T melted butter
-3 eggs
-1/4 C rice milk (any kind of milk will do)

I mixed it all together and...

They were delicious!

Friday, September 30, 2011

Yesterday and Today

Well, didn't get yesterday's meal entered in. I was too busy meeting a friend at Papa Haydn :)

YESTERDAY-
We had leftover turkey, homemade applesauce that I made last week, and a new side - Eggplant Caponata - from my Primal Blueprint cookbook by Mark Sisson. Here's the recipe:

Eggplant Caponata
Serves 4-6

Ingredients:
-4 T olive oil, or other fat (bacon fat)
-a few teaspoons salt
-1 lg or 2 small eggplants, cut into 3/4 in cubes (peeling not necessary)
-1/4 C finely chopped pancetta or bacon - 2-3 slices (but I always do more, because more bacon is always good)
-1 yellow onion, finely chopped (He always seems to use A LOT of onion. I often cut the amount in half)
-1 14oz can finely chopped tomatoes, or the equivalent of fresh tomatoes, seeded and diced
-1 C green olives, pitted and sliced (I just used pimento stuffed)
-3 T capers
-1 C thinly sliced celery
-1/3 C red wine vinegar or a mixture of vinegar and dry red wine (I just used the vinegar, but I think a mixture would have been nice because it was a little vinegary)
-2 t honey
-EVOO or white truffle oil for drizzling on top (I didn't do this)

Instructions
-Heat oven or grill to 500F. Place the eggplant on a pan in a single layer (I used cookie sheet lined with foil). Drizzle with the oil (or warmed bacon fat) and sprinkle with salt. Mix well. Roast 20-25 min, turning a few times for even roasting. Remove pan and set aside for later use.
-While the eggplant roasts, heat remaining tablespoon of oil (or fat) in a large skillet. Add pancetta or bacon and bring to a sizzle over medium heat. Add onion and cook for about 10 min, lowering heat if necessary to avoid browning.
-Add tomatoes, olives, and capers. Bring to a simmer, reduce heat and simmer covered about 15 min. Add eggplant and celery and cook another 8-10 min. covered.
-Remove cover, raise heat, and add vinegar and honey. Cook a few more min until excess moisture has evaporated. Taste and add salt and pepper if desired.
-Serve hot, cold, or at room temp, drizzled with some EVOO (if you want - I didn't). Excellent with grilled Italian sausage, roast chicken, and fish, or tossed into a salad.

TONIGHT
-Is sushi night!!!

Wednesday, September 28, 2011

Trying something new

I haven't blogged in over a year because I decided I was basically doing the same thing on Facebook - making status updates and uploading pictures. However recently, I've come across a new reason to start blogging again.

Over the past few months, I have been asked a lot for recipes, what I'm making for dinner, how I plan my meals, or even what I buy at the grocery store. These questions have prompted me to fire up my blog again. My plan is to begin by giving the recipe for what I am making on that given night. This may be in the form of a link to a website, a typed out recipe, possibly a few pictures if my children allow me the time. Maybe I'll even get fancy enough to include grocery lists and other fun details...

That said, here's what we're having for dinner tonight:

-Roasted Turkey Breast with Herb Butter

-Roasted potatoes - red, gold, and purple

-Mixed green salad with tomatoes and blue cheese

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Roasted Turkey Breast with Herb Butter

Serves: 6

Ingredients:

- 4-5 lb bone-in turkey breast

-3 T finely chopped fresh sage

-1 T fresh or 1 t dried thyme

-1/4 C finely chopped fresh parsley

-1/4 t pepper

-1 t salt

-1 garlic clove, finely chopped

-1 C chicken or turkey broth

Instructions:

-Preheat oven to 425F

-Gently melt the butter with the herbs, salt and pepper. Remove from heat and add the garlic. Gently pull the skin away from the turkey meat and drizzle a little bit of butter under the skin. Drizzle or brush the rest of the butter over the top of the turkey.

-Roast the turkey uncovered in a roasting pan for 45 min. Then, add the broth to the pan and continue to roast until the temperature of the turkey reaches 165-170F, about another 45 min. If the skin on the top of the turkey begins to get too dark, cover it with foil.

-Remove the turkey from the oven and pour any liquid into a saute pan. Simmer the liquid on the stove for several min to reduce the liquid slightly. Slice the turkey off the bone, drizzle turkey juices on top. Serve warm or at room temperature.

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Roasted potatoes:

Thinly slice potatoes. Toss with olive oil, salt, and pepper. We like Trader Joes Smokey Sea Salt. Roast to your liking. I might do 400F for 30 min or so.

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Mixed greens salad

This is a staple of ours!

Tear mixed green leaves into bite sized pieces. Dice and add tomatoes to the greens. Add blue cheese to taste. Very lightly, drizzle salad with 1 part olive oil, 1 part balsamic vinaigrette. Toss to combine. This is how we like it, but you can really add anything you want to it!