11.28.2006

Dinner Tonight

I cooked again tonight, all three dishes. I am experiencing some sort of solstice-season nesting impulse; last night I watched Rachel Ray's 30-Minute Meals while ironing.

The menu included pork chops, squash, and corn pudding. Here are a couple of the recipes.

Corn Pudding (from Good Housekeeping, my new favorite magazine [and no, I'm not being ironic])

Need:

1 can creamed corn
1 bag frozen corn
1 container sour cream (I used light)
1/4 cup cornmeal
3 large eggs, separated
salt & pepper

Do:

Preheat oven to 350, grease 9.13 pan.

Combine the various forms of corn, sour cream, egg yolks, 1/2 teaspoon salt, 1/2 teaspoon pepper.

In a small bowl, mixer on high speed, beat egg whites until stiff peaks form. (I had never done this before and it was SUPER COOL). Fold egg whites into corn mixture & pour into prepared baking dish.

Bake 45 minutes until edges are set & center jiggles slightly.

Jiggle slightly as you carefully remove it from the oven, remembering to clear a space to set it down before you pick it up so as to not end up hollering to your mate to hurry up and move things aside so you stop burning your hand thanks to the threadbare oven mitt (and how did the oven mitt get so threadbare, anyway, considering how seldom it is used? and where is ITS mate?)

(I may have added a little bit to the instructions, but you get the idea.)

Appled Squash (From the sticker on the squash.)

I think this could work with any squash, and to be honest I can't even remember which kind we used.

Need:

Squash
2 apples
2 tablespoons butter
1/4 tsp. cinnamon
1/8 tsp. pepper
1/8 tsp. allspice

Do:

Halve squash

Cook in boiling water for fifteen minutes (I had to add another five because the squash still seemed a little al dente)

Meanwhile...

Chop apples, add butter, and saute. (The reciple didn't specify how long, but I'm guessing the fifteen minutes of squash boiling is about right.) Add spices.

Scoop out squash and mash, then mix w/ spiced apples and serve immediately.

Yum!

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