The problem with Thanksgiving this year was not overeating on the big day. I am usually able to eat moderately during the Thanksgiving meal, and this year, my sister-in-law made efforts to include delicious vegetable dishes that didn't break the calorie bank. And...no mashed potatoes. Rather, it was almost an entire week of parties and celebrations due to the visit of healthier son home from college for the first time as well as visits from other beloved out of town guests.
For his first night home, dinner was these delicious Hungarian meatballs, which I had made ahead so that I could have dinner ready easily after returning from the airport. Wednesday night found us taking meat boy to a steak house, where though we were somewhat careful in our ordering (I had a green salad with vinaigrette, no creamed spinach and baked instead of mashed potato), I did eat red meat for a second day in a row. For turkey day, we limited ourselves to a later breakfast in light of the earlier and bigger dinner, and did the same on Friday when we had a large buffet dinner at our house (see last post!). Saturday lunch was a crowd for dim sum.
Now that things have quieted down and it's just the three of us, we are craving some lighter, vegetarian meals. On Monday I made this kale pesto/pasta dish using whole wheat fusilli, and though made with kale, it went over quite well with the kale kvetches. Tuesday I returned to what has become a new staple, the curried roasted cauliflower I wrote about a few weeks ago. Last night, I used our smoked turkey leftovers in this Pozole using hominy. With the rest of the big pot of hominy, I plan to make this tortilla soup.
I highly recommend this kale pesto. It sounds so weird, but is a great way to incorporate some kale into your dinner. It works well for lunch the next day, but the pesto itself doesn't hold for too long so use it quickly! In this dish, you might not mind the whole wheat pasta either.
For his first night home, dinner was these delicious Hungarian meatballs, which I had made ahead so that I could have dinner ready easily after returning from the airport. Wednesday night found us taking meat boy to a steak house, where though we were somewhat careful in our ordering (I had a green salad with vinaigrette, no creamed spinach and baked instead of mashed potato), I did eat red meat for a second day in a row. For turkey day, we limited ourselves to a later breakfast in light of the earlier and bigger dinner, and did the same on Friday when we had a large buffet dinner at our house (see last post!). Saturday lunch was a crowd for dim sum.
Now that things have quieted down and it's just the three of us, we are craving some lighter, vegetarian meals. On Monday I made this kale pesto/pasta dish using whole wheat fusilli, and though made with kale, it went over quite well with the kale kvetches. Tuesday I returned to what has become a new staple, the curried roasted cauliflower I wrote about a few weeks ago. Last night, I used our smoked turkey leftovers in this Pozole using hominy. With the rest of the big pot of hominy, I plan to make this tortilla soup.
I highly recommend this kale pesto. It sounds so weird, but is a great way to incorporate some kale into your dinner. It works well for lunch the next day, but the pesto itself doesn't hold for too long so use it quickly! In this dish, you might not mind the whole wheat pasta either.
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