The truth about my cooking adventure yesterday is that I served leftovers for Sunday’s dinner. **Gasp!** You know what? It was wonderful! I didn’t have any preparations before I left for church. Along with the extra hour of sleep I got, I had all kinds of extra time yesterday morning!
This is the way my mom often prepares her Sunday dinner now that it’s just her and my dad. She’ll cook a nice meal Saturday night, knowing there will be leftovers, then makes up a plate for each of them and pops it into the fridge. The meal only has to be warmed in the microwave the next day, and perhaps a salad added to have the meal ready to eat. Pretty nice!
I didn’t scrimp on the table scape – I set the table the night before. I still use pretty napkins and plates, even when it’s just the two of us. I want to convey a message to my husband – you are important to me!
I will share a recipe I made earlier, however. I made a Golden Winter Soup
(made with butternut squash) a couple weeks ago and froze it in gallon size bags. I put them in the freezer flat so they’d thaw quicker. I doubled the recipe because I had several squash to use. I also purchased leeks for the recipe and wanted to use all of those. To be perfectly honest, I’m not a huge
fan of butternut squash, but I’d found a recipe that had 5 star reviews from many people, so I gave it a try. It was so good!
It has chicken broth and potatoes in it that kind of even out the squash taste. Please try this and tell me what you think. It’s a very simple recipe with big bang flavor!
This kind of soup needs a crusty bread. We are fans of popovers – something I’ve only been making a year or so. Popovers require some time to bake, but are well worth the little bit of thinking ahead effort. I made some when I served this soup this week. They were a great accompaniment! I don’t have popover pans – I just use giant muffin tins. It works great. Here’s my recipe from my very used Better Homes and Garden Cookbook:
1 cup sifted all-purpose flour
1 cup milk
1 tbl salad oil
1/2 tsp salt
In a mixing bowl, beat eggs with a rotary beater or electric mixer. Add flour, milk, salad oil, and salt. Beat ’til combined. (Over beating will make them fall!)
Fill 6-8 well-greased custard cups 1/2 full. Bake in very hot oven (475 degrees) for 15 minutes. Reduce oven to moderate (350 degrees) and bake 25 to 30 minutes longer or till browned and firm.
If you like popovers dry and crisp, turn off oven and leave popovers in oven 30 minutes with door ajar. Serve hot.
What did you cook this weekend? Have you tried something new or did you make a tried and true dish? Tell me about it!