by Macki on Nov 12th, 2011 // Swell Suppers, Uncategorized
Despite the chilly fall weather we spent a lot of time outdoors this weekend; soccer games, the park and the grounds at LACMA. So tonight we’re getting cozy for family game night. That means Uno, Go Fish and Guess Who with the kids. And for tonight’s swell supper we are making a one pot meal of Cheater Italian Wedding Soup, Artisan Bread, and Candied Pecans so we have some sweet snacks during the games after dinner.
The artisan bread needs to rise overnight start the bread the evening before. In the morning continue prepping the bread and bake according to the recipe. The candied pecans can be made next, feel free to make them just before dinner or sometime during the day when the kids need some entertaining. These nuts will make your home smell amazing!
After the nuts are finished start the cheater Italian wedding soup. I love this soup because it’s easy to make, delicious, and an entire meal! Warm the artisan bread in the oven on 350 degrees for 7 minutes. Remove from the oven, slice and serve with a big bowl of soup. After dinner break out the games (we like uno, go fish, and guess who?) and give each person a small bowl of candied pecans and play until the nuts are gone! Now doesn’t that sound swell?
by Macki on Nov 10th, 2011 // Veggie Friendly
Look at my loot!!! Last week I signed up for the local CSA (Community Supported Agriculture). It’s kind of like buying a share in a farm. Each week you get a seasonal box of locally grown veggies and fruit. I signed up so I don’t have to feel guilty about missing the farmers market and I thought it would be fun for my family to get a mystery box of veggies and fruit that would challenge us to come up with new recipes. There’s such a variety I don’t know where to start: roasted fennel with pork, a giant salad, one big stew? The possibilities are endless. Tell me, what would you make with this spread of goodies? Get the full list of my veggies and fruit over at the Family Kitchen.
by Heather the Babysitter on Nov 7th, 2011 // Savory Sitter
Every fall since I was a kid, we would go to the Maine seacoast to visit family. I always ended up, at some point in the trip, sinking my teeth into a delicious fresh Maine lobster roll. There is something so comforting and delicious about the simple combination of seafood lightly tossed in mayonnaise and stuffed into a warm hot dog bun.
This year, as a gobbled down the seaside treat, I contemplated a more accessible version, something that a babysitter could easily make for some hungry kids anytime of year. And it reminded me of one of my favorite go-to sandwich, the tuna melt!
This tuna melt on-a-bun version is healthier and easier than the traditional version which is pan-fried in butter. This time, we fill the bun with thin slices of cheddar cheese and pop in the toaster oven to melt. Then we fill the bun with a veggie-filled tuna salad and top the whole thing off with ripe slices of avocado.
Tuna Melt Rolls
Prep Time: 10 minutes Cook Time: 5 minutes
1 whole wheat hot dog bun
1 6-ounce canned tuna, drained
1 medium carrot, peeled and minced
1 tablespoon minced red onion (optional)
1 tablespoon mayonnaise
2 0z cheddar cheese, thinly sliced
1 small ripe avocado, quarted lengthwise, peeled and sliced diagonally
salt and pepper, to taste
In a small bowl mix together the drained tuna, carrot, red onion, mayonnaise and salt and pepper to taste.
Meanwhile, line the inside of the hot dog bun with the cheese slices. Place in a toaster oven at 350 degrees until cheese is melted and bun is toasted. Remove from oven and spoon the tuna mixture inside of the cheesy bun. Place the avocado slices on top and serve.
by Rebecca on Nov 6th, 2011 // Dinner, Veggie Friendly
This is honestly one of those “there’s nothing to eat in this house” meals that wound up being a lucky break because it was a gigantic hit all around. It’s so easy, it’s criminal.
Before we made this I opened and closed the fridge door 15 times – it felt like all that was in there was some leftover broccoli. I picked up the phone to order a pizza. While it was ringing, I remembered that I had a Trader Joe’s pie crust in the freezer along with some frozen spinach.
I hung up, set the pie crust out on the counter, defrosted the spinach with some warm water, squeezed it dry, mixed it with broccoli, cheese, salt pepper and some egg and plopped it on the pie crust. The result was an amazing vegetarian dinner that my husband cannot stop talking about.
Read more after the jump…
by Macki on Nov 6th, 2011 // Swell Suppers
The time changed and it gets dark really early, and it’s cold, and I need some comfort. I just want to cozy up on the couch with a fire and my kids and eat some comfort food. Nothing makes me feel cozier than a big helping of mac and cheese so we are going to whip up a batch of Easy Homemade Mac & Cheese, and have some hearty Honey Glazed Carrots and Parsnips, a mixed green salad, and warm Banana Jam Muffins to finish off our meal.
Get started with the easy homemade mac & cheese and getting it in the oven. Once the mac & cheese is baking prep the honey glazed carrots and parsnips. After the carrots and parsnip are browned, turn the oven up to 375 degrees and put then on the rack above the Mac & cheese. Check after 15 minutes for doneness.
While both dishes are in the oven prep the banana jam muffins and set aside until the other dishes are ready to come out. Now is the perfect time to make a quick mixed green salad. Toss mixed green into a bowl, slice some tomatoes, cucumbers, and mushrooms. The mac & cheese and honey glazed carrots and parsnips should be ready to come out of the oven and serve. Place the muffins in the oven and get ready for a warm delicious dessert that’s ready just as dinner is finished. Now doesn’t that sound swell?