Happy Holidays! ^^
Thursday 25 December 2008, 6:42 PM
Filed under: cooking, pies/tarts

My family and I aren’t particularly religious, but we do like to do the whole Christmas deal because quite frankly, we deserve it. :)

Last year, my sister and I cooked Christmas dinner and we decided to give it a go this time around. When I say “my sister and I cooked” I really mean I cooked almost everything, haha.

Pasta Primavera
from Giada de Laurentiis, serves 6

Healthy and colorful!

Healthy and colorful!

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
salt and pepper to taste
1 tabelspoon dired Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat oven to 450 F.

Toss all the vegetables with the oil, salt, pepper, and dried herbs to coat in a bowl. Use two baking sheets and arrange the vegetables evenly over them. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve.

Stuffed Mushrooms
from Giada de Laurentiis, makes 28 mushrooms

Bite-sized pieces of deliciousness.

Bite-sized pieces of deliciousness.

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoons chopped fresh mint leaves
salt and pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2″ diameter) white mushrooms, stemmed

Preheat the oven to 400 F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in amedium bowl to blend.

Drizle a heavy large baking sheet with about 1 tablespon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each musroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Retro-Metro Fancy Tuna Casserole
from Rachael Ray, serves 6

Nom nom nom nom.

Nom nom nom nom.

1/2 loaf day-old crusty bread
1 to 1 1/4 pounds tuna steaks, 1-inch thick
1 cup white wine
1 bay leaf
1 teaspoon whole peppercorns
1 tablespoon extra virgin olive oil
4 tablespoons butter, divided
2 large shallots, chopped
16 small button mushrooms, thinly sliced
salt and pepper
1 1/2 teaspoons ground thyme or poultry seasoning
2 tablespoons all purpose flour
1 1’2 cups chicken stock
1/2 cup heavy cream or half-and-half
1 cup baby frozen peas
1 pound extra wide egg noodles
chopped fresh parsley leaves, to garnish

Place bread in warm ove, 250 F, to dry and toast for 20 minutes.

Place tuna in a skillet and add wine, then water – just enough to cover the fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.

Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in thyme or poultry seasoning and flour and cook for 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.

Remove cooked, poached tuna to a bowl and flake fish with a fork.

Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.

Crumble the bread into large crumbs. Melt remainig 2 tablespoons butter and pour it over the bread. Scatter buttery bread crumbs and parsley over the top of the casserole.

Green Bean Casserole
from Paula Deen, serves 6

Cheesy goodness - the family's favorite dish.

Cheesy goodness - the family's favorite dish.

1/3 cup butter
1/2 cup diced onions
1/2 cup sliced mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4 oz) can cream of mushroom soup
1 (2.8 oz) can French fried onion rings
pepper, salt, and garlic powder to taste
1 cup grated Cheddar

Preheat oven to 350 F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, pepper, salt, and garlic powder, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Pecan Pie

This pie is mildly sweet, does not use corn syrup, and FULL of pecans. It’s also ridiculously good. It was so good my sister asked for seconds. Apparently it IS possible to please her!!!

I love pie.

I love pie.

For the crust:
this will make 2 9-inch crusts; either halve this recipe or save the other half for something else
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 sticks unsalted butter, frozen and diced
1/2 stick vegetable shortening, frozen and diced
1 teaspoons vinegar
1 cup ice water

For the filling:
1 tablespoon molasses
1/4 teaspoons salt
1 cup brown sugar
1/4 cup melted butter
2 eggs
2 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla
2 – 2 1/4 cup coarsely chopped pecans

Crust Directions:
Combine the flour, salt, and sugar. Use a food processor, pastry cutter, or two knives to combine the butter and shortening with the flour mixture. You want a consistency of coarse cornmeal. Add the teaspoon of vinegar to the cup of ice water. Add 6 tablespoons of water to the dough and use a spatula to bring the dough together. Put the dough on a floured surface and work the dough for it to come together even more. Halve the dough, wrap each half, and refrigerate for at least half an hour.

Pie Directions:
Preheat oven to 350 F.

Beat eggs until foamy, then stir in the melted butter. Add in the brown sugar, flour, molasses, milk, and vanilla.

Take one of the pie dough halves and roll it out and line a 9 inch pie dish. Crimp or flute the edge. Spread the chopped pecans along the bottom. Pour in the filling mixture. Bake at 350 F for 15 minutes, then reduce the temperature to 300 F and bake for another 50 minutes.

Nuts for nuts!

Nuts for nuts!


2 Comments so far
Leave a comment

well done girl, what a food network christmas

Comment by Irene

Wow, that’s quite a feast! Fantastic! Sight for sore eyes :)

Comment by K

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