My Xmas Eve Menu

Here it is!  This year I knew I had to make most things ahead or at the last minute, because I didn't have the afternoon free to do my usual cooking marathon.

Several days before, I made the marinated mushrooms.

The day before, I made deviled eggs, crudites, tomato sauce and allrecipes.com's Two Ingredient Pumpkin Cake.  I used Betty Crocker's Gingerbread Cake & Cookie Mix and a small can of pumpkin puree.  I have a personal tradition of making gingerbread cookies and I didn't want to go without them just because I couldn't take the afternoon off...so I came up with this instead.  I am so glad I did.  While the cake doesn't have the cute factor the  decorated gingerbread people do, it's hardly a sacrifice taste-wise.  Maybe this will become my new tradition.

Before you make this, I highly recommend you read the comments posted below the recipe.  I followed the recommendation to add 2 eggs and a little sugar.  I also added my usual extra spices, and a splash of bourbon.  I topped it with one of the poster's recipe for a simple glaze made from confectioner's sugar, nutmeg, cinnamon and milk.  I baked it in 4 small, gift-sized loaf pans.  It is the moistest cake ever.  I'm telling you, it is unbelievable!

The hour before, I made everything else.  For me, I made Veggie Patch Meatless Meatballs.  These are fully cooked, so all you have to do is heat them up.   I don't know why, but I don't think I've ever tried these in spaghetti--what a treat!

For the cheese course, I followed Pillsbury's recipe for Baked Brie with Raspberry Preserves, except I added chopped pecans and almonds.  I omitted the cinnamon stick.

I cut the brie recipe in half so I had extra crescent rolls.  I used a rolling pin to flatten them a bit and sealed the perforations.  Then I spread margarine in them and sprinkled some Parmesan cheese and chopped basil.  Sliced into coins, they were little buttery pinwheels that went nicely with the cold appetizers.

Anyway, back to the brie.  Warm, melty, slightly sweet, creamy, with a flaky crust.  What more could you ask for?  Very good, and different. Lots of compliments!  I am sure puff pastry would be tasty too, but I didn't have time to fuss with that.  The crescents were very tasty and quick.

Then it was on to the Nutella Chess Pie.  I created a recipe involving one of my favorite ingredients--Nutella--into a nice pie reminiscent of warm brownies that aren't quite cooked all the way yet...and you eat them anyway because they are so gooey, fudgy and good.

Well...I'm off to have leftovers of brie and spice cake.  Leftovers that are more HO HO HO than HO HUM!  (OK, I know that was really cheesy! Ha, cheesy!  See what I did there?)

Buon Natale!

Bevande

Cocktails

Antipasti

Marinated Mushrooms ∞ Red & Green Deviled Eggs

Crudités ∞ Basil Pinwheels

Primi

Pasta & Meatballs ∞ Italian Bread with Olive Oil Dip

Secondi

Broiled Shrimp ∞ Broiled Garlic Eggplant

Formaggio

Brie En Croute

Dolce

Nutella Chess Pie ∞ Cookies

Restaurant review: Z' tejas

This restaurant has a cool vibe, good music and a fun atmosphere.  We were greeted by friendly, professionally dressed staff and sat in the bar while we waited for a table. 

I asked the bartender to suggest a cocktail.  He suggested an award-winning frozen margarita swirled with raspberry liquor ("Chambord Margarita").  Lime and raspberry are two of my favorite flavors, and I wasn't disappointed. The drink was very pretty, full of tartness and refreshing.

While waiting for our dinner, we were surprised by a hot loaf of skillet corn bread.  I am a lover of corn bread but most of it ends up being dry.  This was perfect.  Tender, not greasy, just the right balance of sweetness.  I took the leftovers home and ate it for breakfast.

I had the Wild Mushroom Enchiladas.  Delicious!

We liked it so much, we went back the next night.

Verdict: A great place to blow off some steam and have a tasty dinner.

Product Review: Silk Nog

Last year, I tried So Delicious coconut nog, and I really enjoyed it.  This year I decided to try Silk seasonal nog, soymilk's tribute to egg nog.

Perhaps still prejudiced by the 1970s hysteria about soy being a virtual communist plot, I was hesitant.  I do drink soymilk every morning in my smoothies, I eat veggie burgers and veggie sausage with soy, Cool Whip and Cremora...so it's not as though I'm soy phobic.

Yet every time I try a new soy product, I experience an irrational..."Ewww, this is unnatural!"  (Really?  Drinking eggs and cream is not more natural than a liquid made from plants, right?)  Knowing that's irrational, I proceed.

As I mentioned, I tried the flavor known as seasonal nog.  Another flavor, chocolate mint, is also available.

Once again, I'm really happy I did.  It does not taste like soymilk.  It tastes exactly like "regular" egg nog and has a texture most similar to Byrne Dairy's light egg nog.

Had I realized Silk nog offered a money back guarantee if I didn't like it, I would have been enjoying it for years. 

Verdict:   mmmmmmmmmmmmmmmmmmmmmmmmmmm!

Pinto bean burgers and green bean salad

Had the most delicious lunch and I had to share! As many vegetarians, I've been on an endless quest for a homemade veggie burger that doesn't fall apart when you cook it.  This time I tried vital wheat gluten, and it worked great.  I was conservative about the amount because I was worried it would taste too doughy.  It didn't taste that way at all and the burgers were a little too tender.  Next time I'll add more.

These are made from pintos, onion, spices, and vital wheat gluten, then covered in cornmeal and fried.

"Hamburger" shaped rolls were sold out at the store so I had to improvise on the shape of my burgers to fit the "hoagie" rolls.

On the side I have some garlic ginger green beans from the Dinosaur Barbeque Cookbook that I swear taste as good as candy or potato chips. :)

Cannellini gaspacho

When I spent a semester in Spain, I first tasted chilled soup.  They made a cool, refreshing soup out of pureed tomatoes, garlic, fresh olive oil and cucumber chunks.  I've adapted it here by adding some cooked cannellini beans before pureeing.  You actually can't taste the beans but it makes the dish heartier...which was perfect for me right after I had dental work. :)

Another healthy, delicious, gourmet, easy-to-make way to enjoy fresh summer produce and some white beans!  Here it is, packed for lunch at work.

Hoover's meatless meals plan

A bit of history!

Public Health Dean Expresses Disappointment with USDA’s Step Back From Meatless Monday

Public Health Dean Expresses Disappointment with USDA’s Step Back From Meatless Monday