Chinese Take-Out, for a Crowd

My sister was born on the day after Christmas.  She's never been the biggest fan of her birthday, but she has inspired a beloved family tradition:  Each year, we celebrate her big day with a trip to a local Chinese restaurant that we've frequented since we were kids.  King's Island's eclectic menu features delicious version of the usual suspects, plus a full sushi menu, as well as a "American specialties" section (steak, potatoes, and the like) that no one ever orders from. 

Because there are three small grandchildren in the family (and one on the way), this year's birthday feast took place at my parents' house, so we wouldn't have coordinate around different food and sleep schedules.  I was charged with ordering enough take-out for the 15 or so guests--and, with portion sizes that are much larger than New York's, we had enough for dinner and several days' leftovers.

We emptied the containers of egg drop soup into a pot to simmer on the stove.  I'm convinced that soup tastes better when it's eaten out of a favorite mug.

The best part about this meal, food-wise, was that we all had the chance to sample lots of different dishes, without having to say, "Could I try yours?"

various entrees

sushi for the wusses (me) and the experts (my sister)

I highly recommend take-out for a large group if you want to try lots of different things.  As my college friend used to say when we went out to the Chinese buffet, "be sure to wear your stretchy pants!" 

The birthday girl!  7 months pregnant and still always ready for a party.

The final touch:  a Cold Stone ice cream cake.

HAPPY BIRTHDAY SISTER!  Hope we can be together for next year's birthday dinner, too!

Warm Winter Veggies

As the weather's gotten colder, two very exciting things have happened in my eating/cooking life:

1. Three of my favorite colleagues and I started a lunch club.  One night per week, each of us cooks lunch for all four of us.  This means I get delicious lunches each day, and I only have to cook one night each week.  Sweet!

2. My CSA, Project Harmony, started a winter share option.  We members paid $150 for nine weeks of delicious vegetables, which means we can enjoy fresh produce from a nearby farm long after the summer's end.

Now, fall/winter veggies are very different from those we enjoy in the summer.  With all the roots and greens, I've had to get really creative with my cooking.  Kale, beets, and collards are all new to me (from a cooking perspective, at least).  I'm also not the world's biggest potato fan, mostly because I only know a few different ways to cook 'em--I tend to either roast with rosemary and other spices, or bake oven fries.

When my colleague suggested that I try my hand at some mashed potatoes, I was skeptical, both because my mother makes the world's best, and because I assumed they would require lots of butter and milk (the very ingredients that make my mom's so good!).  Since I've been eating mostly dairy-free, I thought I'd see what I could find online . . . and lo and behold, I happened upon a recipe that used only olive oil, vegetable broth, salt, and pepper.  So, to the kitchen I went . . . 

Boil them as usual, then add olive oil.  Mash 'em up a bit with a good masher (I got this one at a yard sale). Start adding a yummy veggie broth, bit by bit, until the moment it just starts to seem like too much (the potatoes will absorb the liquid and it will be the perfect texture).  To make the broth, I use Rapunzel bouillon cubes from a health food shop because they have more natural ingredients.  Salt and pepper to taste.

A warm winter tater topper:  sauteed garlic, onions, collards, and kale

Almost ready!

Ready to eat and warm me up!

My girls enjoyed their lunch, and I discovered a new winter favorite.  I soon found myself craving mashed potatoes, and so I used the fresh ones from this week's pick-up to make another batch.  The nutritionist who is a member of my CSA told me that these red potatoes are "chock full of antioxidants."  That's kind of exciting, since they taste good too.

I'm also looking forward to enjoying this dish for breakfast on the chilly Monday morning, a.k.a. tomorrow. 

Until next time . . . stay warm and well-fed!

Francie :-)

P.S. A huge shout-out to my work sister Hope, whose many great ideas include this very meal.