On June 26th the world welcomed a very special little guy: my nephew! This is B’s and my first time being an uncle and aunt and, besides being super excited to shower him with love and affection, we wanted to make sure we help out B’s brother and our sister-in-law as much as possible. As part of our efforts to do so, we decided to make them some food to have to share with guests and for them to eat as they get adjusted to life as new parents. We ended up making a lot of food (fitting our trend of over-cooking for 2 people). Here is the menu (I will link the posts I’ve adapted as I post them):
Chicken Stir Fry
- Recipe forthcoming
- This was my first time making zucchini bread so I followed the recipe fairly closely (also not 100% sure on the outcome). I used walnuts but did not use cranberries/raisins. Also, I probably used over 3 C of grated fresh zucchini. I grated a zucchini in my food processor and just used whatever was produced.
- Two changes: I used 5 bananas and I did not use chopped pecans. My mother- and father-in-law referred to these as life changing.
Roasted Pork Tenderloin
- B made these and I’m not 100% clear on the recipe. I think he just winged the recipe using a Asian inspired rub.
- This recipe is more of a guideline. We have made twice baked potatoes before we so kind of eyeballed it as we normally do. This was the first time we froze these. We made the mistake of making them all as if we were going to eat them that day/night. So we did two things wrong: first, we cooked them completely; second, we cooked them with the green onions. Some of the freezer prep recipes I’ve found since then (when I was trying to find reheat instructions for my brother- and sister-in-law) have recommended not adding the green onions until ready to eat. I was informed that they were very good as we did them but in the future I will probably try freezing the proper way.
- Add asparagus to a pot of boiling water. Cook for approximately 1 minute. Remove from boiling water and submerge immediately in ice water to stop cooking process. Remove from ice water and put on cookie sheet or roasting pan to cool completely. Place in freezer bag and freeze. To reheat, thaw the asparagus and reheat in pan with oil/butter and desired spices.
To have on hand:
Italian Roast Pork with Broccoli Rabe
- For the broccoli rabe, submerge in boiling water for approximately 2 minutes (or until soft with a little bit of crunch). Remove from boiling water and immediately submerge in ice water to stop the cooking process. In a medium size pan, saute 2-3 cloves of garlic with a generous amount of olive oil. Add blanched broccoli rabe and cook for approximately 5 minutes more over medium heat. Serve roast pork and broccoli rabe with sharp provolone cheese and/or roasted red peppers on a hoagie sandwich roll.
- My brother- and sister-in-law also repurposed the pork (since I ended up using an 8 lb shoulder and made 3 Chinese food take out containers worth. Each container was 8 sandwiches). They added some BBQ sauce and adobe sauce to use in roasted pork tacos. We also discussed how the pork could be repurposed into BBQ pulled pork sandwiches.
Chocolate cupcakes with Salted Cannoli Cream Frosting
- Recipe forthcoming