Dinner ideas for Mom and Dad

[ErinM]

I'm here in Wausau over the holiday weekend. Before I make the long drive back, I told my parents I'd make them dinner. Of course, I said I'd do this before I came, and asked my mom to give me some ideas of what she might want, so I could take a look through the 2700+ recipes I've collected from this board, but she demured and told me "not to worry about it".

So, now she's decided that yes, they'd like me to cook, but I now need ideas since I'm not near my MC!!!

Here are the particulars:

I'm veggie, they're not. I'd like something that could work for both of us.

No olives (mom) or mushrooms (dad)

No spicy. (Waaah!)

Nothing that makes too much...they'll have the leftovers!

I'd like something that's pretty simple...their normal mode of cooking is called "reheating", if you get my drift, so their pantry is not the best!

I hope that gives you enough to work with! I appreaciate all of the ideas you have. The only thing I've been able to come up with is maybe doing Peanutty Noodles...I've never made them before, but have wanted to.

[valchemist]

The peanut noodles is a great idea. I like when the peanut sauce has a spicy kick, but you could add red pepper flakes to your serving and leave them off your parents' servings.

I have another idea, though. This is the best recipe for Eggplant Parmesan I have found. It is from Deborah Madison's Vegetarian Cooking for Everyone. It is great because you don't have to go through the messy eggplant breading step. And I like the taste of the eggplant better this way anyway! It would be good to serve this with a garden salad and pasta or fresh bread.

Eggplant Parmesan

3 lbs eggplants -- about 4 medium
Salt and freshly ground black pepper
1/4 c olive oil -- (amount of olive oil is approximate)
3 c Quick Tomato Sauce (see below)
16 lg basil leaves -- torn into pieces
8 ozs fresh mozzarella cheese -- thinly sliced
1 c freshly grated parmesan

Quick Canned Tomato Sauce:
28 ozs crushed tomatoes -- in puree
1/4 c finely diced onion
1 garlic clove -- peeled and smashed
2 tbsps olive oil

Preheat the broiler. Lightly oil a 4-quart baking dish.

Slice the eggplant into 1/3" thick rounds. Unless it is garden fresh, sprinkle it with salt and let stand for 30 minutes to an hour, then blot dry.

Place the eggplant rounds on a broiler-safe baking sheet. Brush both sides of each round with olive oil and broil 5 to 6 inches from the heat until browned. Broil the second side until browned, then remove and season lightly with salt and pepper. Don't worry if the eggplant has a dry appearance.

Change the oven temperature to 375.

Warm the tomato sauce with half the basil. Spread about 1/3 of the sauce over the bottom of the dish, then make an overlapping layer of eggplant. Lay the mozzrella over the top, add the rest of the basil, and sprinkle with the parmesan. Add the rest of the eggplant and cover with the remaining sauce. Bake in the middle of the oven until bubbling and hot throughout, about 30 minutes.

Quick Canned Tomato Sauce:
Combine the tomatoes onion, garlic, and oil in a wide skillet. Simmer for 20 to 30 minuites, stirring occasionally, until the excess water is cooked off and the oil has separated. Season with salt and pepper to taste.

Source:
"Vegetarian Cooking for Everyone"


NOTES : this recipe has been doubled.

[Vicanddi]

bump!