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Obsessed with Dinner: 10/04/10

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Monday, October 4, 2010. Gnocchi in Browned Butter Sage Sauce. Gnocchi in Browned Butter Sage Sauce. 4 cloves garlic, sliced. Pinch of red pepper flakes. 3 to 6 fresh sage leaves (depending on how sage-y you like it). 1 cup white wine. 16 ounce package of gnocchi. Put your pot of water on to boil. This comes together quickly. Add the garlic, thinly shredded sage leaves, and red pepper flakes. Saute until the garlic is light brown and the butter is slightly darker. Posted by Lillian Welch. I really like t...

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Obsessed with Dinner: 04/05/11

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Tuesday, April 5, 2011. Broccoli Rice Bake (a.k.a. Leftovers Casserole). 4 cups cooked/1.5 cups uncooked brown rice. 2 chicken breasts (about 1.5 pounds). 1 onion, diced. 2 cloves garlic, minced. 15 cups cheese (I like a mix of Parm and Cheddar). In a large, high-sided frying pan that can go in the oven,* melt the butter and add the onion. Saute until the edges start to brown and then add the garlic. Dump in the cream, stock, and mustard and whisk vigorously. Add the salt and pepper to taste. Subscribe t...

obsessedwithdinner.com

Obsessed with Dinner: Broccoli Rice Bake (a.k.a. Leftovers Casserole)

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Tuesday, April 5, 2011. Broccoli Rice Bake (a.k.a. Leftovers Casserole). 4 cups cooked/1.5 cups uncooked brown rice. 2 chicken breasts (about 1.5 pounds). 1 onion, diced. 2 cloves garlic, minced. 15 cups cheese (I like a mix of Parm and Cheddar). In a large, high-sided frying pan that can go in the oven,* melt the butter and add the onion. Saute until the edges start to brown and then add the garlic. Dump in the cream, stock, and mustard and whisk vigorously. Add the salt and pepper to taste. Subscribe t...

obsessedwithdinner.com

Obsessed with Dinner: 11/10/10

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Wednesday, November 10, 2010. Warm Spinach and Brussel Sprout Salad. This didn't start out as a blog post dinner, it started off as a way to use up a huge stalk of brussel sprouts I impulse-bought when I was at a pumpkin farm. My favorite way to eat brussel sprouts is shredded up in this salad. Warm Spinach and Brussel Sprout Salad. Serves 2 as a dinner. 2 - 3 cloves garlic. 4 slices of bacon. 3 T red wine vinegar. S and P to taste. 1/2 a bunch of spinach (about 6 cups), roughly chopped. I really like to...

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Obsessed with Dinner: 11/01/10

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Monday, November 1, 2010. Middle Eastern Meatball Soup. This soup inspired me to add (finally! Something new to the Basics. And, oh my goodness, that tangy, creamy addition pushed it up to the level of New Favorite. Serve with warm pita or flatbread, a little hummus as an appetizer maybe, and you have a whole evening set. Middle Eastern Meatball Soup. Serves 4 to 6. 1 pound ground lamb (it's a little pricey, but the rest of the soup is pretty inexpensive). 1/4 cup fine bread crumbs or Panko. Simmer for a...

obsessedwithdinner.com

Obsessed with Dinner: 10/31/10

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Sunday, October 31, 2010. Serves 4 (as a side). 2 pounds medium-sized red potatoes, skins on. 4 T butter or olive oil. 4 cloves garlic, chopped. Generous salt to taste. Boil the potatoes whole in plenty of water (time varies depending on the size) until a knife slides in the potato easily. Cut them in half and then slice into half circles. You can peel them if you want, but my aunt doesn't do that, so I don't either. Sprinkle on the spices and toast for a minute. Posted by Lillian Welch. Mélanger : to mix.

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Obsessed with Dinner: 09/18/10

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Saturday, September 18, 2010. Creamy Zucchini and Basil Pasta. This was my favorite recipe invention of this past summer (past already! Creamy Zucchini and Basil Pasta. Serves 2, generously. 4 cups zucchini, cut into bite-sized pieces. 3 garlic cloves, minced. 1/4 cup finely chopped fresh basil. 1/4 cup heavy cream (optional). 1/2 cup grated Parmesan. Salt, pepper, and olive oil. 3/4 pound short pasta. 1/2 cup fresh bread crumbs*. In the same pan, toast the bread crumbs in the butter until brown. I reall...

obsessedwithdinner.com

Obsessed with Dinner: 12/07/10

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Tuesday, December 7, 2010. Roasted Squash and Leek Gratin. When I make this I think of Rachel Ray because you get the first three steps going all at once (and that's what she's all about - how many pots can you get going at once). So you rush around for 20 to 30 minutes getting everything set up, but then you pop it in the oven for the last 30 minutes and you're relaxed by the time it's ready. Roasted Squash and Leek Gratin. Serves 4 for dinner, 6 to 8 as a side. 2 to 3 cups stock. 5 oz goat cheese.

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Obsessed with Dinner: Basics

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Welcome to the Basics page. This is a place for both short, simple, um, basic recipes that I use over and over as well as an explanation of some methods that come up often in my recipes. If you notice something missing, leave a comment and I'll try to get it on here. I'm not trying to reinvent the wheel by using big T. For tablespoons and little t. 1 Brown almost everything - from the onions to the meat to the spices and tomato paste, I try to get everything (except vegetables, see #3) just a little brown.