Daily Dinner Table

Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.

Category Archives: lunch

Med Pie (Mediterranean Pizza)

My oh my, ‘atsa Pie! I was first introduced to a version of this pizza by my sister in law, Kathy, who is a fabulous cook. I don’t recall exactly … Continue reading

May 29, 2012 · Leave a comment

Spaghetti Limone

My very talented & beautiful daughter in law made this for dinner tonight and it was spectacular! Very light, fresh, & so flavorful. It has endless possibilities to tweak for … Continue reading

May 20, 2012 · Leave a comment

Caprese Salad

This is the epitome of fresh light  flavors in either a sandwich or salad. This makes a beautiful light lunch, or a perfect salad along with lunch or dinner. You … Continue reading

March 18, 2012 · Leave a comment

Crab Salad with Gazpacho and Avocado Salsas

I LOVE this! This is one of my favorite things to make either for a festive appetizer or a nice luncheon. It’s diet friendly, beautiful, and really tasty. It’s especially … Continue reading

March 15, 2012 · Leave a comment

Navy Bean Soup

Well, my first attempt turned out pretty darn good! I had to make it quite different from the recipes I’ve found because our freezer was on the blink and I … Continue reading

March 13, 2012 · Leave a comment

Vegetable Risotto

The beauty of a risotto is you can put whatever the heck you want in it. Spring vegetables, like tonight’s version, might include asparagus, zucchini, squash, artichoke hearts, peas. Winter … Continue reading

March 12, 2012 · Leave a comment

Butternut Squash Stew

Tony Legner’s Cat 5 Food Polish

A great cool weather meal, both satisfying and still light. Very healthy, and can be easily vegetarian. 

*denotes shortcuts or alternative ideas

6-8 servings 

7-8 cups diced butternut squash * can buy already peeled & diced at Sam’s Club

1 lb hot italian sausage sliced,   * vegetarian chorizo, hot sausage, bulk sausage.. anything a bit spicy

1 large onion, diced

2 cans diced tomatoes, include liquid

about 1 c hearty red wine

3-4 t chopped garlic, or to taste

1/2 c chicken stock or broth, *vegetable broth for vegetarian version

1/2-1 lb haricots vertes or green beans

1 1/2- 2 c frozen corn 

2 T minced cilantro leaves

1 t paprika

sprinkle of chipotle chili pepper powder

1-1/2 t Tony Legner’s Cat 5 food polish * use extra chipotle chile pepper powder if you can’t find it, or haven’t received your order yet.

1t dried oregano

sea salt or Kosher salt and pepper to taste

1/2 c Feta Cheese crumbles

olive oil

roasted butternut seeds if you have a whole squash. *Toasted Pine nuts, or pumpkin seeds are a great also.

Peel, cut and dice squash into about 1 inch pieces. Reserve seeds and roast the seeds in a 350 oven for about 20 minutes.

In a dutch oven, heat olive oil over medium heat. Add sausage, cook till browned on all sides. If using bulk, brown till done. Stir in garlic, onion. Cook till onion browns a bit and softens. Stir in tomatoes with juice, squash, broth, wine, spices. Cover pot, and cook until squash becomes tender. Stir occasionally. Add beans, corn (and any other veggies you decided to throw in… quartered artichoke hearts are nice too) Partially cover and cook till all vegetables are tender, but still have a little crunch, about 5-10 minutes. 

Put in bowls, top with feta, and roasted seeds if you have them. Serve with warmed crusty bread, and maybe even a nice tossed salad. 

 

 

 

 

 

 

March 11, 2012 · Leave a comment