What should I cook for my mom on mothers day?!
She is not a big meat fan!. Its okay to have meat but not revolve around it!. also NO seafood please!. Thanks for your help!.
I am making her favorite breakfast, eggs benidict!. So please give me lunch and dinner ideas!.Www@FoodAQ@Com
I am making her favorite breakfast, eggs benidict!. So please give me lunch and dinner ideas!.Www@FoodAQ@Com
Answers:
For Lunch serve wraps and salads!. Cesar salad and wraps with all different types of cold cuts and toppings!. For dinner make Lasagna or her favorite Stew recipeWww@FoodAQ@Com
why not cook a stir fry this doesn't involve around too much meat !.!. in fact you don't have to put meat in,,this can be optional !.!. all those wholesome vegetables will taste great accompanied by a glass of red wine and for pudding why not a fruit cocktail !.!. 'delicious'Www@FoodAQ@Com
For lunch make her some soup with bread!.
For dinner make her some grilled lamb chops <or cooked in oven> make her some asparagus or some other green!. A salad to start!. For dessert make her some tiramisu, chocolate covered strawberries or a fruit dip <1 box strawberry cream cheese mixed ith 1 tub cool whip>Www@FoodAQ@Com
For dinner make her some grilled lamb chops <or cooked in oven> make her some asparagus or some other green!. A salad to start!. For dessert make her some tiramisu, chocolate covered strawberries or a fruit dip <1 box strawberry cream cheese mixed ith 1 tub cool whip>Www@FoodAQ@Com
a simple alfredo pasta with broccoli or spinachWww@FoodAQ@Com
Greek food has a lot of breads, vegetables and beans!. I like spinich pie, hummus, greek pizza!.Www@FoodAQ@Com
well for a side you could have kentucky corn casserole,thats my favorite!Www@FoodAQ@Com
Lunch
Ham Quiche with Herb and Asparagus Salad
Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl!. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs!. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry!. Work it in to bind the dough until it holds together without being too wet or sticky!. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time!. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes!.
Sprinkle the counter and a rolling pin lightly with flour!. Roll the dough out into a 14-inch circle about 1/4-inch thick!. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan!. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim!. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy!.
Preheat the oven to 375 degrees F!.
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions!. Slowly cook the onions, stirring, until they caramelize and release their natural sugars!. Add a couple of tablespoons of water to help the onions break down, if needed!. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it!. Remove from heat!. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper!. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan!. Cover loosely with foil and bake for 1 hour and 30 minutes!. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly!. Remove to a wire rack and let cool for 30 minutes!. In the meantime make the asparagus salad!.
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender!. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well!. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl!. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper!. Toss gently to combine!.
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim!. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate!. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper!. Garnish with the asparagus salad on top!.
Dinner
Roast Pork Loin
large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional) PreparationPreheat oven to 400°F!. Line 13 x 9 x 2-inch roasting pan with foil!. Mix first 4 ingredients in bowl!. Rub garlic mixture all over pork!. Place pork, fat side down, in prepared roasting pan!. Roast pork 30 minutes!. Turn roast fat side up!. Roast until thermometer inserted into center of pork registers 155°F!., about 25 minutes longer!. Remove from oven; let stand 10 minutes!. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm!. Cut pork crosswise into 1/3-inch-thick slices!. Arrange pork slices on platter!. Pour pan juices over!. Garnish with rosemary sprigs, if desired!.
Skillet Potatoes
1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges
Smash olives with flat side of a large knife, then discard pits and chop olives!. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil!.
Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes!. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes!. Serve sprinkled with parsley!.
Dessert
Limoncello Dessert
1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish
Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup!. Top each serving with 1 jigger of the lemon liqueur!. Grate the zest of 1 lemon on each bowl of sorbet and ice cream!. Garnish cups with wafer cookies sticking out of the ice cream, then serve!.Www@FoodAQ@Com
Ham Quiche with Herb and Asparagus Salad
Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl!. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs!. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry!. Work it in to bind the dough until it holds together without being too wet or sticky!. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time!. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes!.
Sprinkle the counter and a rolling pin lightly with flour!. Roll the dough out into a 14-inch circle about 1/4-inch thick!. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan!. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim!. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy!.
Preheat the oven to 375 degrees F!.
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions!. Slowly cook the onions, stirring, until they caramelize and release their natural sugars!. Add a couple of tablespoons of water to help the onions break down, if needed!. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it!. Remove from heat!. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper!. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan!. Cover loosely with foil and bake for 1 hour and 30 minutes!. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly!. Remove to a wire rack and let cool for 30 minutes!. In the meantime make the asparagus salad!.
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender!. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well!. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl!. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper!. Toss gently to combine!.
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim!. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate!. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper!. Garnish with the asparagus salad on top!.
Dinner
Roast Pork Loin
large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional) PreparationPreheat oven to 400°F!. Line 13 x 9 x 2-inch roasting pan with foil!. Mix first 4 ingredients in bowl!. Rub garlic mixture all over pork!. Place pork, fat side down, in prepared roasting pan!. Roast pork 30 minutes!. Turn roast fat side up!. Roast until thermometer inserted into center of pork registers 155°F!., about 25 minutes longer!. Remove from oven; let stand 10 minutes!. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm!. Cut pork crosswise into 1/3-inch-thick slices!. Arrange pork slices on platter!. Pour pan juices over!. Garnish with rosemary sprigs, if desired!.
Skillet Potatoes
1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges
Smash olives with flat side of a large knife, then discard pits and chop olives!. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil!.
Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes!. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes!. Serve sprinkled with parsley!.
Dessert
Limoncello Dessert
1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish
Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup!. Top each serving with 1 jigger of the lemon liqueur!. Grate the zest of 1 lemon on each bowl of sorbet and ice cream!. Garnish cups with wafer cookies sticking out of the ice cream, then serve!.Www@FoodAQ@Com