What's cookin 11-21 the day before TGD

[vbak]

We have a tradition to do warm-ups on Wednesday night before Thanksgiving . We'll have soup, chili, cornmeal muffins, and turkey necks [that have been simmering for broth] for those who are not squeamish. About 8 o'clock, I'll be getting nervous because of everything I have to do!

And you?

[margeslp]

My son and sister are getting here around 7. I am thinking of the cumin dusted chicken breasts that were posted here. It is too late for a full meal.

[Soupandstew]

I'll be putting the turkey breast to brine and roasting the parsnips for the bread pudding so I want something yummy but simple that doesn't take up too much fridge space. It might be a good night for the leftover chili in my freezer.

[CookinginMO/KS]

We are pulling out a pan of lasagna that is taking entirely too much room in the freezer. While it cooks we'll do Tday prep and by the time we are done we can chill with some lasagna and a nice bottle of merlot.

[margeslp]

I've changed my mind. I am going with oven baked fish chowder which I adored. It is lite and better for my sister at that hour of night when they arrive. I learned a long time ago not to eat after 6 when I had GERD. I can do some appetizers for my son to help him fill up.

Active Time: 10 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 6 servings

2 pounds cod, haddock or any firm white fish, bones removed

3 cups cubed russet potatoes
2 cups hot fish stock or water
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/2 cup dry white wine
1/4 cup (1/2 stick) butter
1 1/2 teaspoons chopped fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 garlic clove, minced
Pinch of ground cloves

1 cup milk or light cream
1 tablespoon chopped fresh parsley



DIRECTIONS
Preheat oven to 375 degrees F.

Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.

Transfer casserole to stovetop. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.

Recipe created exclusively for Cooking.com by Linda Beaulieu.



Slow-cooker:
1. Put all ingredients except fish and cream in slow cooker. Set the cooker to High, cover, and cook for 3 hours.
2. Stir fish into the soup and cook 1 more hour. Stir cream into chowder, heat thoroughly, and serve.

[SallyT]

It's my 40th birthday on 11/21! Rotten timing. We're going out for a really nice dinner, sans kids, and then will be headed to my in-laws on Tgiving morning. No cooking/baking for me on my birthday - we're buying pies instead. Can I get a makeup birthday and/or Thanksgiving!??!

Enjoy everyone!

[veschke]

I'm planning to spend the afternoon doing as much prep work as possible, so I'm making pizza for dinner. Won't add much to the washing up.

[LakeMartinGal]

I'm planning to spend the afternoon doing as much prep work as possible, so I'm making pizza for dinner. Won't add much to the washing up.

This sounds like a good plan... or tuna melts!

[erin elizabeth]

We *might* be doing a trial run of a potential holiday meal. Every year we have both sides of my family over for a theme meal. The in-the-running main course is chicken and waffles, something we northerners just tried for the first time this year. Love it! Now, can we do it for 24 in one seating?

But, we don't do Thanksgiving at our house--just pies, cranberry sauce, and sugar cookies the morning of.

[patt]

Tonight, our dinner will be Malaysian pork roast with rice and Korean style beet greens. The roast was frozen from a few weeks ago and I made the beet greens right after last week's Farmer's Market.

What's cooking however is everything I can get away with doing today.
I'll also get the house swept and cleaned out because I want to do nothing much tomorrow besides put the food in the smoker and finish up the things that ought to be hot when served.

[jadenegro]

I have a big pot of chili in the crockpot, will serve with various toppers and cornbread muffins. That's kind of my go to when I'm expecting people and I don't know exactly when they will arrive. Otherwise, have to get the pie in the oven this afternoon and other miscellaneous prep tasks.

[Ohioan]

Since tomorrow will be extremely high in sodium, I'm doing a low-sodium meal day today. For lunch, no-salt-added farmer cheese and no-salt-added blue corn chips with canned peaches for dessert. For dinner, spaghetti and home-made tomato-mushroom sauce (no-salt-added tomatoes and enough mushrooms so I won't want to add grated cheese), with leftover collard greens and a chopped salad, and a banana and walnuts for dessert. (Okay, maybe a corn muffin as well.)

Cheers,
Phoebe

[vbak]

I'm full reading your menu for today, Ohioan! Thanks for reminding me i have to make corn muffins after school!

[patt]

It's my 40th birthday on 11/21! Rotten timing. We're going out for a really nice dinner, sans kids, and then will be headed to my in-laws on Tgiving morning. No cooking/baking for me on my birthday - we're buying pies instead. Can I get a makeup birthday and/or Thanksgiving!??!

Enjoy everyone!

Sally, have a really Happy Birthday. Ummm, just asking but if you are going out for a nice dinner sans dinner, does that mean you're just going directly to the drinks offerings or does it mean...ooops, never mind.

[LakeMartinGal]

We're having tuna melts! Pizza on Friday!

[mkc]

It's 80 degrees here, so we'll be searing tuna on the grill tonight.

Of course in my excellent planning I had to use the oven today to roast sweet potatoes for pie and gnocchi, then bake pie, then bake cornbread for tomorrow.

Michelle

[vbak]

Happy Birthday, Sally T! Sounds like Valentine's Day to me

I made pie crusts over the week=end and put them in the freezer. I could only find 3!! to put in the fridge to thaw. There are 2 more dough things in there, but I don't know if they're pizza dough or what!! So, now I gotta make some more. and corn muffins to go with the chili and soup!

Note to self: LABEL EVERYTHING.

[live2cook]

1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion

1 cup chopped carrot
1 (8-ounce) package presliced mushrooms (I omit these, we don't eat fungi)
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro

Preparation

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

[Anne]

I was going to make a venison version of Mongolian Beef but got waylaid with a project at work so dinner tonight will be very simple. I'll probably just pull something from the freezer or make vegetable loaded nachos.