Time to emerge from the Christmas weekend food stupor and get some plans together to lead us up to New Year's Eve. After the excesses of the weekend, our dual themes will be simplicity and lightness. Having eased off the rib roast with a vegetarian chili last night, the black bean chili with butternut squash and Swiss chard, we'll continue along those lines tonight with a rice-based vegetarian dish, a rice, cheese, and corn casserole. My version is from a cookbook classic, Jane Brody's Good Food Book, but Cat Cora has posted a pretty similar recipe. The chilies of course will be far better than canned, since the freezer is stocked with roasted chilies from this past fall's roasting season.
Then, speaking of roasting, it will be back to the roast, since there's plenty left. Baked organic russets will go on the side this time, still using my stock from Vitamin Cottage's excellent sale that recently expired. Also on the side will be Brussels sprouts with pancetta from Giada De Laurentiis, a dish I considered for Christmas dinner proper but didn't get around to making.
Continuing to laze through the week, Sunday's black bean chili will also do a reprise, making this an easy week indeed. It will also give us the third vegetarian dinner of the week as we hover between Christmas and New Year's excesses.
Finally, I plan to catch some of Sprouts' lovely stuffed chicken breasts while they are on sale through Wednesday, to make an easy Thursday dinner. Yup, more organic russets from the Vitamin Cottage bag will get baked on the side.
Then it's time to start thinking about New Year's Eve/Day. Enjoy today's sunshine, and just be glad we aren't on the east coast right now.
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