Ofrenda

Fatty fall dinners, yum!

Posted in photo, recipe by gwen on October 14, 2009

I am either pregnant or having a growth spurt or it’s really, truly fall, either way I have been cooking a lot lately. It might also be because Chad’s been doing it so long and lord knows I love his mu shu and mongolian and black bean and plum sauce but I am a little sick of stir fry. Mama needs some solid, textured, comfort food once in awhile, especially when on days we have the most rain we’ve ever had.

It would probably be better if my cooking wasn’t in direct proportion to the amount of time we’re missing PE class. My ass is spreading by the minute.


Beef stroganoff

This was dinner tonight and super tasty. Recipe at Simply Recipes. I used the TJ’s tri-color egg noodles-shaped pasta which was good but not egg noodles. I will use egg noodles next time.


Coconut Rice, in Chad’s Grandma’s green glass bowl
This is my first time making any kind of rice pudding, I keep meaning to learn how to make the kheer they have at India Palace, because I could eat that stuff all day. This was also delicious, both warm [last night’s dessert] and cold [this afternoon’s snack].

From Cooking With All Things Trader Joe’s by Deana Gunn and Wona Miniati

Coconut Rice
1/2 c. jasmine rice [I only had basmati. It is still delicious.]
1/2 c. water
1 c. + 1/4 c. light coconut milk
3 T. sugar

Combine water, rice, and 1 c. coconut milk in saucepan [I also threw in a cinnamon stick], bring to boil. Reduce heat and simmer on low 30 minutes or until rice is cooked [it was under 20 for me]. Remove from heat and let sit 10 minutes.

The authors also suggest serving atop a drizzle of mango sauce and festooning with some mango chunks but I am not a huge mango fan so I garnished with more cinnamon. I like cinnamon.


Polenta with mushrooms [served with leftover chicken soup]
This was pretty good. I should probably learn to make polenta then it would be MAGNIFICENT.

And my chicken soup gets better every day.

From Cooking With All Things Trader Joe’s by Deana Gunn and Wona Miniati

Polenta with Truffled Mushrooms

Cook sliced-up pre-cooked roll of polenta in oiled pan for 4 minutes on each side, until lightly browned.

In separate pan, cook 2 c. mushrooms in a bit of oil. Add a bit of salt. I also added red pepper flakes.

Serve over polenta, drizzle with truffle oil and garnish with grated parmesan.

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