Enter November and the Sunday Dinner

1 Nov

Wow, I can’t believe that it’s November already. Where has the time gone? This also means that we have been living in our new house for two months now. Two of the best months of my life. So much has changed in two months.

Two months ago I was living in a 2 bedroom basement apartment. It was fairly big as apartments go, but when you have 2 children (and another part-time!) then it gets really crowded. My kitchen was about the size of a matchbox, and I hated to cook or bake because I had zero space to work with.

Now don’t get me wrong, I love Christmas, but living at the apartment I dreaded winter and Christmas. Living in Newfoundland we normally get a LOT of snow. What happens in a downstairs apartment when you have a lot of snow? That’s right, your windows get covered and you feel like you’re living in a bomb shelter. It blocks out your light, your view and your sanity.

This year I’m looking forward to winter, and to the holidays. I’ve already been plotting my decorating scheme for Christmas – something I completely put off while at the old place. Sometimes to the point of having no decorations other than a tree. This year I’m going all out. I get to host the big family Christmas at my place this year because for the first time my house is bigger than my parents’ place. I get to have the family, cook the dinner, sit around the tree in my own home. I’m so excited!

So to celebrate the advent of our third month in our beautiful new home, I’m cooking one of our favorite meals, and I’m going to share the recipes with you. Remember, this is a special dinner and therefore is NOT low-fat. We don’t have this all the time but I certainly don’t pay attention to silly things like cholesterol and calories when I make it.

Sunday Dinner with the Army

Sunday Roast Chicken

1 whole roasting chicken (about 5lbs)
1 small onion, cut in half

Wash the chicken thoroughly with cold running water, pat dry with paper towels. Remove any “insides” to the chicken and place the onion in the cavity. Place in roasting pan and sprinkle with sea salt. Cover. Roast at 400 F for 20 minutes. Reduce heat to 325 F and roast for another hour. Remove the lid and continue roasting for another 30 min – 1 hour until meat thermometer (not touching bone) registers 190 F and juices run clear.

Remove to serving platter.

Super Gravy

2 cups water
3 tbsp flour
1 tsp chicken bouillion
1/4 tsp salt
1/8 tsp pepper

Combine all the ingredients in a small bowl. Pour into roaster with leftover drippings slowly, constantly stirring. Bring to a boil for about 5 minutes.

Sugared Carrots

4 large carrots, cut into coins
1 tbsp butter or margarine
1 heaping tbsp brown sugar

Boil carrots until tender. Drain off water. Stir in butter until melted and well coating the carrot coins. Add brown sugar and stir to coat.

Mashed Potatoes for an Army

Cooked potatoes (as much as you figure your own army will need)
Lots of butter
Evaporated milk

Add a generous amount of butter to the potatoes and mash. Add evaporated milk and whip until it looks fluffy and white.

Hope your family enjoys as much as mine does!


3 Responses to “Enter November and the Sunday Dinner”

  1. Dryad November 3, 2009 at 5:05 pm #

    Can I come???? PLEEEEEAAAASSSSEEEEE!!!!!!!!

    I love to cook for Christmas, too. But I can’t seem to get my place clean enough for such a venture. And my house isn’t big enough, but I like cooking Christmas dinner anyways.

    We do Christmas with just my immediate family because I don’t want to travel anywhere on Christmas Day. And this way there is no bickering about who spend when with who on Christmas Day. For Christmas I go all out. I mean it. All out. We have:
    The biggest turkey I can fit in my pan, ordered from a local farm. cover with butter and generous amounts of salt, pepper, sage, and savoury. cut an onion into rings and spread on top.
    Stuffing: bread, onion, celery, apple, raisons, generous amounts of salt, pepper, sage, and savoury
    Fresh homemade cranberry sauce: follow the recipe on the side of the bag! I add a bit more sugar, though.
    Butternut squash: cut in half lengthwise, scoop out the yuckies, pour in heaping amounts of brown sugar and REAL maple syrup, cover with tinfoil and bake until its soft like a baked potato, remove skin, scoop into a dish. Stir.
    Potatoes and Carrots and Celery: Cook with the turkey to make better gravy.
    Sweet Potatoes: wrap in tinfoil, bake until soft, remove skin, mash with heaps of butter.
    Peas: Open can. Lots of salt. Nuke.
    Homemade buns: Pillsbury Biscuits!!!!

    I actually made cornbread in my breadmaker one year. That went over really well!!

    I love Christmas.

  2. raisinganarmy November 3, 2009 at 5:08 pm #

    I need your cornbread recipe. I’m fairly new to the breadmaker, so I’d appreciate some tips there!


  1. Project Housewife Returns – Angel Chicken « Raising an Army - March 6, 2011

    […] first meal that I shared with you was my Roast Chicken Dinner back in November 2009. The beginnings of that recipe was inspired by a recipe I found in my very […]

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