Sunday Dinner Musings

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Sunday dinner means a lot to me. It’s not just my memories of dinners when I was a kid but its the memories I know I am making for my family today that motivate me to make a pot of sauce on a Sunday. Last year I posted “Musings While Making Sauce”

My son was home for the weekend and along with a Sabres game with his dad we gathered family and friends for a dish of macaroni.

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Sunday dinner is the extra effort meal. Sunday dinner does not need to be sauce and macaroni but in the middle of the winter it was a natural choice. I think that any dish that takes a few more minutes and you would not have the time nor the effort left in the tank after a long work day to prepare is a worthy Sunday dinner meal.

My mother often used to make a rib roast or roasted chickens on the oven rotisserie.

Sunday dinner smells good. I love how the house smells during these cooking sessions and sometimes for days after. If you make something with bacon it’s a gift that keeps on giving for days to come.

Sunday dinner is not complete without dessert. I talk a lot about how my mom used to bake every Saturday and how I remember watching her bake pies. I have some sort of a pastry deficit but still give it a try when peaches are in season.

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I baked a red velvet Bundt cake from a box cake on Sunday. To make it Sunday special I creamed on brick of cream cheese and about 1 cup of confectioners sugar. I added about a 1/2 teaspoon of vanilla extract and slowly added half and half (I didn’t measure but I think it would have been about 2-3 tablespoons) until the frosting was creamy. I put it on the cake by heaping a spoonful on the top and gently guiding it down the sides. It looked pretty and tasted amazing…

…just like Sunday dinner should…

Let’s talk some more about Sunday dinner. Please feel free click the email link below and give me your story. What do you cook? Who is at the table?

When the meal is special and you’re surrounded family and friends, any day is Sunday. I know folks who work in different service industries who have Monday evening Sunday dinner.

Yesterday I invited my family and as is usual custom in our home there were a few friends I had never met before they came to my home.

That is why I would like to write a book titled “If It’s Sunday Dinner, We Must Be Family.”

Have a yummy day!

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No Meat? No Problem!

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No Meat? No Problem!

So, what are you giving up for Lent? Do you still do that?

I give up “drive-throughs” and before you snicker and say I’m not doing much, give it a try. The first year I did it (before my weight loss surgery) I lost 10 pounds during Lent. How about that?

A wise person would have given them up for good but I’ve never boasted to be wise.

Ash Wednesday is February 13 this year and that begins a time of penance and reflection for Christians. It is also a day of fasting as is Good Friday, where you only eat one meal during the day.

Many Christians also abstain from eating meat on Ash Wednesday and all the Fridays before Easter. Folks solidly middle aged and older, like myself, remember when Catholics abstained from meat every Friday. That is why fish fry Friday is popular in the areas where there is a large Catholic population.

But short of attending one of the hundreds of fish fries throughout WNY it would be helpful to have a few meal plans in your recipe repertoire.

Stand by: tomato soup

Change up: tomato soup latte.

Soup: ladle hot soup into mug, froth milk and dollop on top.

Stand by: grilled cheese

Change up: grilled spaghetti sandwich

Sandwich: two pieces of Italian bread, butter, leftover spaghetti, two slices provolone cheese. Butter outside of bread. Layer one slice cheese, spaghetti, cheese and bread. Grill on heavy skillet, 2 minutes on first side, flip, cover then 2 minutes more.

Stand by: egg salad sandwich

Change up: sweet relish and roasted red pepper egg salad wrap

Wrap: smash a hard boiled egg in a bowl and mix with a teaspoon of mayo, a tablespoon of sweet pickle relish and a small spoon (1/8 – 1/4 tsp to taste) of horseradish. Heat both sides of the tortilla quickly on an ungreased skillet. Spread egg mixture on tortilla. Place one roasted red pepper on top. Fold the bottom quarter of the tortilla up. Turn the folded end to 9:00 then roll up with an open end at 3:00.

Stand by: pasta with marinara sauce

Change up: fusilli with tuna tomato sauce

This is a riff of my mom’s tuna sauce. Actually, she won’t recognize it…

Fusilli With Tuna And Tomato Sauce
JudeTheFoodie.com

Insert photo of bowl here

Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta

Ingredients

• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese

Directions

Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!

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Sautéed Bananas With Grilled Angel Food Cake

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Servings: 12
Prep time: 0:30
Total time: 0:30
Categories: Dessert, Fruit
Source: JudeTheFoodie.com

Ingredients

• 1 c Walnuts or Pecans

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 6 Bananas

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 1 Angel Food Cake

Directions

Toast nuts, set aside.

In large heavy skilled add 1 tablespoon oil on medium heat. Slice bananas and add to pan, stirring often until they get soft and creamy on the outside. Remove from heat.

Slice angel food cake, brush with a little olive oil and grill on each side until grill marks appear, being sure not to burn the cake.

In a pretty stemmed glass or bowl, layer a piece of cake, bananas then chopped nuts.

Have a yummy day!

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Fusilli With Tuna And Tomato Sauce

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Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta
Source: JudeTheFoodie.com

Ingredients

• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese

Directions

Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!
JudeTheFoodie.com

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Grilled Zucchini Caprese Sandwich

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Servings: 3-4
Prep time: 0:20
Total time: 0:25
Categories: Sandwich
Source: JudeTheFoodie.com

Ingredients

• 1 medium Zucchini
• 1 Fresh Ciabatta Bread (or other flat loaf)
• D’Avolio’s Tuscan Herb Olive Oil
• 1 Garlic Clove
• 6-8 Fresh Basil Leaves (spinach is a good substitute)
• 1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Italian Seasoning

Directions

Slice zucchini in 1/4 slices longwise. Brush olive oil on both sides and grill until beginning to brown.

Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning.

Put basil then zucchini on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn.

Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.

Have a yummy day!

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Balsamic Fig Bruschetta With Goat Cheese

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread
Source: JudeTheFoodie.com

Ingredients

• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam

Directions

Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!

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Another IHF Cooking Class In The Books

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Once again this evening I had the opportunity to spend a few hours with some new friends from Independent Health teaching a Healthy Options Cooking Class at D’Avolio Kitchen in Williamsville. It was great fun and I’m so glad folks laughed along with me as I over toasted the bread.

A special shout out to Dan and Karen from D’Avolio who made sure everything went smoothly and to my sister who unexpectedly popped in from out of town to assist me, photograph the event and made me an original JudeTheFoodie.com apron.

Here are the links to our evenings menu.

Balsamic Fig Bruschetta With Goat Cheese

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Grilled Zucchini Caprese Sandwich

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Sautéed Sea Scallops over Arugula, Baby Spinach and Parsley

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Fusilli With Tuna Tomato Sauce

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Sautéed Bananas With Toasted Pecans and Grilled Angel Food Cake
Camera shy!

Have a yummy day!!

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