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My parents will have been married for 53 years, and my sister and her husband for 29 years (where <i>does</i> time go, anyway?)and I want to make a special romantic dinner for their respective anniversaries (the 13th and 19th, respectively). It can't have soy in any form in it, due to a serious allergy. Any suggestions? Oh, and it has to feed up to 9 people. Thank you.
 

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Are you serving? A meal of many tapas could be fun. If you're looking for a main course, a tagine with potatoes, spinach, tomatoes, and olives could be nice, as would a number of SE Asian rice noodle dishes.<br><br>
I'm unclear on your post. If your parents have been married for 53 years, why is it their 13th anniversary?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>paperhanger</strong> <a href="/forum/post/3094212"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><b>Are you serving? A meal of many tapas could be fun. If you're looking for a main course, a tagine with potatoes, spinach, tomatoes, and olives could be nice, as would a number of SE Asian rice noodle dishes.</b><br><br>
I'm unclear on your post. If your parents have been married for 53 years, why is it their 13th anniversary?</div>
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That sounds delicious...Hmmmm.....<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"><br>
It's not. Their 53rd anniversary is the 13th of February.
 

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If you're interested, the tagine:<br><br>
- 2.5 lbs potatoes (waxier (I like red) are better) washed and cut into 1 inchish pieces. Skins on.<br>
- 2 pounds wilted or frozen whole or cut (not chopped spinach)<br>
- 28 oz can of nice whole peeled tomatoes and half the juice<br>
- 5 cloves garlic coarsely chopped<br>
- 1 cup (or more) large jarred pimento olives ( don't rinse them)<br>
- 1/4 cup olive oil<br>
- 2/3 cup water or dry white wine or mix of both<br>
- 1/2 tsp salt<br>
- 1/2 tsp crushed black pepper<br><br>
Mix everything together and bake in a sealed vessel in a 350 F oven at 40 minutes or so until the potatoes are tender. I use a Romertopf but any sealed vessel or a roasting pan and aluminum foil will work just fine. Despite the potatoes, it's really good served with white rice. Easy, cheap, and tasty.<br><br>
You can add 1/2 tsp of paprika and/or a sliced and sauteed onion to the mix if you like those flavors.
 

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That sounds delicious. Might be making an appearance here too!
 

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Hey paperhanger, do you think you could make that recipe in a croc pot? I don't cook much so I don't have any type of oven pots.
 

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I would imagine so, just keep an eye on the potatoes so they don't get mushy. I've cooked it in a large covered skillet with a lid before; it just takes a good bit of monitoring and turning, and you might need to add water as it cooks.
 

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I usually make this by feel, but I made it tonight and measured everything. I edited the recipe a little (mostly in the potato department - it still wouldn't hurt if you used another pound if you like).<br><br>
Also, ocrob37, I cooked it in a large saucepan to test and it turned out great.
 
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