My Saturday 6

D

dawnnys

Well-known member
We went leaf peeping and realized we were a week too late, probably because of all the rain we've had this fall? Came home to realize the best fall foliage scenery was right on our own street.

Stopped at yet another roadside stand on the way, where I bought Honey Crisps (gotta see what everyone is talking about!) and more pears. Turned around to realize that beeeeeauuuutiful perfumey smell was coming from the gentle breeze and the Concord grapes, so of course I had to get them too.

Definately making joanietoo's polenta with peppers and jerk chicken thighs tonight.

Planning on going to a Nordic open house this afternoon at a local church. Seems like it might be fun. (P.S. We went and it was not what we expected, they asked us to stay for dinner but felt funny being the only "non-members" of the Sons of Norway.)

Making Charlie's/Gay's/Marilyn's Cinnamon-Apple Cake from Cooking Light at http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=64189 this a.m. It smells wonderful! There were a couple different versions on the board for it but I used this one. It was a hard decision between Melissa's Praline-Apple quick bread and this, but I know this won't last long, so hers is next on my list.

Wondering what to do with a container of Boursin cheese I've had in the refrigerator on the bottom shelf of the refrigerator for too long, unopened. Any ideas (besides using it as a dip with crackers)?

 
Check this one out from my files: Tortilla-Basil Pinwheels

TORTILLA - BASIL PINWHEELS

INGREDIENTS:
3 7-or 8-inch tortillas
1 5.2-ounce carton Boursin cheese OR semisoft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, ham, or turkey
1 tablespoon mayonnaise or salad dressing

Fresh basil leaves to garnish (optional)

DIRECTIONS:
1. Spread each tortilla with one-third of the cheese. Cover cheese with a layer of the large fresh basil leaves. Divide roasted red sweet pepper strips among the tortillas and place them over the basil leaves 1 to 2 inches apart. Top with sliced meat. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
2. Roll the tortillas up tightly, jelly-roll style. Wrap each roll in plastic wrap. Chill 2 to 4 hours to blend flavors.
3. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with additional fresh basil leaves, (optional). Skewer each of the cut rolls on frilly picks or short decorative skewers, if desired.

Makes about 24 pinwheels.

Source of Recipe: Better Homes and Gardens

http://www.bhg.com/recipes/recipedetail.jsp?recipeId=60

 
Another one from my files: Angel Hair with Spinach, Peas and goat cheese (or Boursin):

ANGEL HAIR WITH SPINACH, PEAS, AND GOAT CHEESE

Ingredients:
1 lb Angel Hair or Thin Spaghetti, uncooked
1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature
1/4 cup skim milk
1 tbsp finely chopped fresh basil OR 1 tsp dried basil
2 cups chicken broth, (around 1 can), OR 1 cup chicken broth and 1 cup dry white wine
6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula
1 cup frozen peas, defrosted
3 cups thinly sliced fresh mushrooms
1/4 cup thinly sliced fresh chives or dried chives
Salt and black pepper, to taste

Recipe
Procedures:
1 Stem the spinach and/or arugula. Wash the greens in several changes of cool water to remove all dirt. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut them crosswise into thin strips.
2 Whisk the cheese, skim milk and basil in a small bowl until smooth.
3 Prepare pasta according to package directions. Drain thoroughly.
4 Heat the chicken broth (and wine, if using), in the pot over medium heat to simmering.
5 Add the mushrooms and simmer, uncovered, 2 minutes.
6 Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
7 Fold in the spinach.
8 Check the seasoning.
9 Divide the pasta among serving dishes, sprinkle each with chives and serve.

Makes 6 servings

 
Sunday Six

- Wondering how there can possibly be a $250.00 cake mold on ebay

- Enjoying Moroccan Chicken posted from elaine using the crockpot....Very good!

- Made "bourbon hot dogs" for a friend that has her brother and family visiting for the first time to US. Never made them before, but she requested them...(For some reason, hotdogs=USA??) What food do you think of for USA?

- In the process of making Sheila Lukins sour cream Apple Pie

- Enoki - What to do?? I bought it at the asian market, it was calling my name.... Now, I am not sure what to do with it!

-Should be Sunday 5....

 
USA = pizza, mac and cheese, mashed potatoes and pot roast - oh dear, my "comfort-food" genes are

showing

 
Oh wow! Jackpot. I have a lot to choose from-the stuffed chicken breasts look great! Thanks everyone

 
My Sunday 6

- Trip to the pottery studio to tend to recently thrown pots

- Trip to Portland,Maine to have brunch with my sister at Caiola's (see BA for more info)

- Bake the pumpkin pie on the KA catalog cover. It's a test run for my Pi plates. Will see if they survive going into a 450° F oven. (so far, so good)

- Make a batch of hummus so I have lunch for work tomorrow, and most of the rest of the week.

- Watch the Patriots win a game...for a change

- Try to not think about the snow falling outdoors. (It's way to early for that kind of weather)

 
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