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Monday, 29 July 2013 17:05

Finding the Next TND

Hi all! 


Colleen and I are currently taking some time to figure out what's next for Thursdays. 


Stay tuned. 


Happy cooking & crafting! 







Published in THURSDAYS Blog
Wednesday, 22 May 2013 19:04

TND: Sentimental Style

So, it was about three years ago this month that I made the decision to move from NYC to come back to my hometown, Louisville. I have had no regrets whatsoever about this decision-- I love, love Louisville and I feel so at home in the midwest-- but there are times when I go through really strong NYC withdrawals. I mean, what's not to love about this? Ahhh, Central Park on an amazing, spring day something like 5 or 6 years ago (crazy!!)


central park

This week I've been missing New York a lot, in particular, our adorable pink house in Fort Greene, Brooklyn and the sweet little neighborhood it is housed in. There was nothing I loved more than stepping out that front door and taking a stroll through the park and up and down the towhouse-lined streets for hours at a time.

fort greene house

Not to mention the fact that I kind of miss these girls, too.

My roomies Stephania,


and Caitlin. (This was our Derby party-- leave it to the Kentucky girl to make her northern friends partake in hourse racing).


So maybe I'll get to the city sometime soon for a nice visit, but until then, I'm revelling in memories and photos and oh, so many songs that remind me of my time there. Here's one of our ultimate go-to recipes that we made very often at New York Thursday Night Dinners. This one is great for those Lazy Thursdays (which seem to happen more and more often these days :)






Personal Pita Pizzas
by Stephania Stanley and Colleen Reilly

What you need: 

  • 4 flat, whole grain pitas
  • 8 oz package mozzarella cheese
  • 1 jar of your favorite tomato sauce
  • 8 oz spinach
  • ½ large red onion, diced
  • 2 cloves garlic, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • ½ zucchini, sliced and quartered
  • ½ head of broccoli
  • 2 tablespoons olive oil
  • Olive oil spray
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • Pepper
  • Cayenne pepper

What to do:

Preheat the oven to 375 degrees F. 

Heat olive oil in a non-stick skillet. Dice the onion and garlic while the oil is heating. Sautee onion and garlic and begin dicing peppers. Add the peppers after the onion and garlic have sautéed about three minutes. While the peppers are sautéing, begin dicing the zucchini and chopping the broccoli into small florets. After about two minutes add the zucchini, broccoli and spinach. The spinach will cook down quickly, so don’t be intimidated by how much there is. Add basil, oregano, pepper and cayenne. If you use fresh herbs, remember that a little goes a long way! While the veggies are working in the skillet, place the pitas on olive oil-sprayed cookie sheets. Spoon out tomato sauce onto each pita and spread it around until the pita is covered with saucy goodness. After the veggies have sautéed about five more minutes, turn off the burner and scoop an even amount of veggie mixture onto each pita. Sprinkle each with the desired amount of cheese, and place in the oven. After fifteen minutes or when the cheese has begun to brown, take the pizzas out of the oven, slice each into four pieces with a large knife or a pizza cutter and devour!

Published in THURSDAYS Blog
Tuesday, 09 April 2013 18:09

Quinoa Salad with Cucumbers, Tomatoes, and Mint

Happy hump day! Spring is finally showing her lovely face and I could not be happier about it.

bk bridgephoto-7


As the weather gets warmer, Colleen and I both crave lighter, zestier meals. For me this usually means leaner meat and rosé instead of Pinot Noir, but this year I thought I would finally dive into the world of quinoa. This is a great salad for lunch and can be made to be a little bit heavier with mini turkey meatballs mixed in.




Quinoa Salad with Cucumbers, Tomato, and Mint
by Stephania Stanley (adapted from Bon Appetit)

quinoa tabbouleh 646

What you need:             

  • 1 cup quinoa, cooked
  • 1/4 cup olive oil
  • 1 1/2 tbsp lemon juice
  • 1 English cucumber, peeled, chopped into 1/4" pieces
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup mint, roughly chopped
  • 2/3 cup parsley, roughly chopped
  • 2 scallions, sliced thinly
  • 1 garlic clove, minced

What you do:

Combine olive oil, garlic, and lemon juice. Whisk together. Stir in quinoa. Add remaining ingredients and stir to mix. 

Jeanette's Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
FN Dish: Good Grains Make for Balanced Meals

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

Published in THURSDAYS Blog
Tuesday, 22 January 2013 21:35

Beet and Goat Cheese Pizza

I am definitely not a huge fan of winter, but I will say my favorite thing about it is that beets are in season. I'm so obsessed with beets right now, I'm loving experimenting adding them to pretty much everything. Here is a great weekday meal that's cheap, easy and healthy. What more could you want?




Beet and Goat Cheese Pizzabeet pizza
by colleen

What you need:           

  • 4 whole wheat flat pitas (you can use pizza crust, too, if you want)
  • 2 small, sliced roasted beets
  • Beet greens, washed
  • 1 small red onion, sliced
  • 1 15 oz package ricotta cheese
  • 1 small package herb goat cheese
  • Black ground pepper
  • Olive oil

    What you do:

      Preheat oven to 450 degrees F. In a small skillet, heat 1 tbsp olive oil and saute onions about 5 minutes, until they begin to turn clear. Spread a mixture of ricotta and goat cheese onto each pita. Depending on how much cheese you want, you may have cheese left over. Add sliced beets and onions to each pita and spread evenly. Sprinkle each pizza with black pepper. Cook in the oven on cookie sheets for 10 minutes. Remove and top with beet greens, allowing them to wilt from the heat of the pizza. Add red pepper flakes to taste and enjoy!

          Serves 4.
          (image from chow.com)
          Published in THURSDAYS Blog
          Tuesday, 08 January 2013 18:10

          If You Need Me, I'll be with my Potato Soup

          Ok, yes, it's winter again. So that means it's cold, I haven't seen the sun in about 4 days, and I'm pretty serious when I say that all I can think about is summer and lying out in the sun reading a great book. However, if there's one thing to be adored about winter, it's the indulgence in comfort foods that comes with the season. This recipe that my mom taught me is one of my all-time favorite winter comfort foods. And, of course, I love anything that will make enough to last several meals-- or enough for one get-together.


          If You Need Me, I'll be with my Potato Soup

          by essie reilly

          What you need:  potato_soup_copy         

          • 10-12 potatoes, peeled and cut into 1/2" cubes
          • 6-8 green onions, chopped
          • 1 medium white onion, diced (you can use 1 1/2 onion if you don't have green onions)
          • 4 ribs of celery, chopped
          • 1/2 cup cream
          • 3 vegetable bouillion cubes
          • 1 onion buillion cube
          • 3 tbsp butter
          • 1 tbsp pepper (more or less to taste)
          • 4 cups warm water

          What you do:

            Melt 1 tbsp butter in soup pot and sauté onions & celery until soft. Add four cups warm water and vegetable and onion bouillon cubes to soup pot and stir to dissolve. (If the bouillon cubes are unsalted, add 2 teaspoons of salt and increase amount incrementally to taste). Add pepper. Put potatoes into soup pot and boil until potatoes are soft, about 45 minutes to 1 hour. Lower heat to medium low.

            Remove half the soup and mix in a blender until you have a mashed potato broth (or use a potato masher in the soup pot). Don’t blend entirely— you want the broth to remain chunky. Add the mashed broth back to the soup pot and return to a boil. Add the cream. Spoon remaining butter on top of the soup and stir throughout once it has melted. Serve immediately or lower to simmer until serving. (Photo by Stephania Stanley).

            Top with chives, sour cream, and or chopped bacon pieces. For a vitamin A boost, add chopped carrots when you add the potatoes to the soup pot. Make sure the carrots are chopped really tiny because they cook very slowly.

            Serves 6-8

            Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
            Devour: 5 Ways to Cook Potatoes
            Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
            Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
            Red or Green?: Spicy Baked Sweet Potatoes
            And Love It Too: Sweet Potato Hasselback Potatoes
            Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
            Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
            Cooking With Elise: Vavos Stewed Potatoes
            The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
            The Cultural Dish: Garlic and Rosemary Roasted Potatoes
            Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
            Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
            Add a Pinch: Loaded Smashed Potatoes
            From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
            FN Dish: Well-Loved Potato Sides

                Published in THURSDAYS Blog
                Thursday, 03 January 2013 14:39

                A Resolution-Friendly Green Quinoa Salad

                Happy 2013!

                Do you all make New Years Resolutions each year? Personally I've never partaken. I've always figured if I identified something about my lifestyle worth changing, why wait until Jan. 1st to do it? But this year I decided to give it a go... my resolution is to stop jumping to conclusions until I know all the details of the situation at hand (in other words, I copped out).

                Seriously though, like everyone else, I too resolve to eat healthier. And yes, watching what you eat is an absolute nightmare over the holidays. BUT, it's a new year & I have the perfect recipe to help you stay on track with your resolution without compromising flavor.

                This quinoa salad is a great side dish for salmon or chicken. It is chockfull of protein and healthy fats, plus it is gluten-free and can easily be made vegetarian and/or vegan.

                Have a wonderful Thursday!!



                Lemon Quinoa Cilantro Chickpea Salad

                Adapted from: The Diva Dish

                What You Need:

                • 2/3 C dry quinoa
                • 1 1/3 C chicken broth (or vegetable broth, for a vegetarian option)cilantro-quinoa
                • 1 can garbanzo beans
                • 1 C cherry tomatoes cut in half
                • 2 avocados, diced
                • 2 C spinach
                • 1 bunch cilantro
                • 1/4 C onion
                • 2 small cloves garlic

                For the dressing

                • Juice of 2 lemons
                • Zest of 1 lemon
                • 2 tsp. dijon mustard
                • 2 tsp. olive oil
                • 1 tsp honey (or agave nectar, for a vegan option)
                • 1/2 tsp. cumin
                • Dash of salt & pepper

                What You Do:

                1. Make quinoa according to box instructions, set aside to cool
                2. In a food processor, add the spinach & cilantro, set aside in a bowl
                3. Finely dice onion and garlic (in the food processor as well, if you'd like), stir into spinach and cilantro mixture
                4. Add tomatoes, avocado, and chickpeas to the green mixture, and then add the quinoa. Pop in the fridge for 10 minutes or more to allow the flavors to set before serving. Add salt & pepper to taste
                Published in THURSDAYS Blog
                Wednesday, 19 December 2012 20:30

                TND: A New Fave Food and Sweet Lil' Stocking Stuffers

                Happy happy Thursday! I can't believe that it's the week before Christmas. I know everyone says this every year, but this year I mean it. Seriously, where did the year go?! It's been very busy and very fun. And I am soo looking forward to relishing in the last week of the year on vacation next week :) But first, I want to introduce you to a pasta dish that the Louisville Thursday girls came up with a couple of weeks ago-- it's the perfect mix of salty and sweet. And I want to show you one of my favorite little crafts lately that makes a great stocking stuffer.




                Pasta with Kale, Feta, Chickpeas and Things

                by kate moore, emily ross, and colleen reilly


                What you need:veggie_pasta

                • 1 lb gemeli pasta, cooked to directions
                • 3 tbsp olive oil
                • 2 cloves garlic, minced
                • 1/2 medium red onion, diced
                • 1/2 bunch kale, washed and cut into ribbons
                • 1/2 lb fresh green beans
                • 1 handful dried cranberries
                • 1 can drained and rinsed chickpeas
                • Feta cheese
                • Pine nuts, toasted
                • Salt
                • Fresh ground black pepper
                • Crushed red pepper, to taste

                What to do:

                Cook pasta according to directions on package. Place cranberries in a cup with warm water and soak while you're cooking. In a deep skillet, heat 2 tbsp olive oil over medium heat. Add onions and saute for about 5 minutes, until they begin to turn clear. Add garlic and saute for another 2 minutes. Add kale and stir to incorporate. It will look like a lot of kale, but it will cook down quickly. After a couple of minutes add green beans and chickpeas. Continue to stir and add more olive oil as needed. When kale has wilted and green beans and chickpeas are the desired tenderness-- we kept ours a little bit crunchy, add spices and incorporate. Next add cranberries and pasta to skillet and stir. Remove and top with feta and toasted pine nuts (put pine nuts on a cookie sheet in the oven at 350 degrees F for about 3 minutes).  Serve with a side of toasted bread.

                Serves 4.


                Button Magnetsbutton_magnets

                What you need:

                • Buttons of varying sizes
                • Craft magnets
                • Super glue

                What to do:

                Super easy! Place a dab of super glue on the back of each button. Place a magnet into the dab of glue and hold for 30 seconds. Leave alone to dry. Keep the magnets away from each other until they have dried because they will attach to each other and you'll get super glue all over yourself trying to take them apart. Hint: sandpaper works to remove superglue from your hands. 
                Published in THURSDAYS Blog
                Monday, 17 December 2012 19:10

                Brussels Sprouts with Parmesan and Breadcrumbs

                As 2012 is coming to a close, I've been getting a small list of New Years resolutions together. I've never been a big resolutions girl. In fact, my resolutions for the last two years have been to use my free weights more and go to yoga once a week. Neither of which have happened, but I still feel obligated to put them onto my list again this year. According to Caitlin, some mindfulness yoga would do me some good. The next runner up on my list this year is to floss. Yes, yes, yes I know! I need to floss more than just the month leading up to my dentist appointment. I've already started and have flossed three times this week (and a slow clap please). The next on my list is to kick my butt into gear and try out at least two new recipes per week. I have gotten into a major cooking rut (mostly do to my busy schedule), but I'm bored to death of my go-to recipes and this is just no way to live when you have a cooking and crafting website! I'm approaching this resolution with a running start with today's recipe, Brussels Sprouts with Parmesan and Breadcrumbs. 
                P.S. Check out more brussels sprouts recipes from our fellow food bloggers from the list below! 

                Brussels Sprouts with Parmesan and Breadcrumbs
                adapted from The Year in Food

                What you need:    -1  

                • 1 lb brussels sprouts
                • 1/4 cup breadcrumbs, toasted
                • 2 1/2 tbsp parmesan cheese, finely grated
                • 2 tsp lemon zest
                • 1/2 tbsp butter
                • 1/2 tsp freshly cracked pepper
                • 1/4 tsp salt

                What you do:

                Rinse brussels sprouts, remove stems and outer leaves and slice in half lengthwise.  In a large skillet, melt butter over medium heat.  Watch the butter closely, as it tends to burn quickly.  Add brussels and stir to coat.  Turn each brussel sprout so that it's face down and cook them for about 20 minutes, stirring occastionally. 

                In a medium sized mixing bowl (or your serving dish if you want to save on dishes) mix toasted breadcrumbs, parmesan, pepper, and salt.  Add lemon zest. Stir to mix.

                Once brussels sprouts are tender and edges are a bit carmelized throw them in with the breadcrumbs mixture. Stir to mix. Serve immediately.

                Note: You can use premade breadcrumbs if you're feeling a little lazy or you can throw a day old baguette into your food processor.  I've also found that Whole Foods has wonderful "homemade" breadcrumbs in their bakery section.



                Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
                Cooking With Elise: Perfectly Roasted Brussels Sprouts
                Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
                Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
                And Love It Too: Lemon-Infused Brussels
                Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
                Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
                Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
                HGTV Gardens: Garden-to-Table: Brussels Sprouts
                FN Dish: Simple Brussels Sprouts Recipes

                Published in THURSDAYS Blog
                Tuesday, 11 December 2012 20:45

                Soy, Sesame and Ginger Broccoli

                I am one of those people that loves broccoli. Always have. Always will. In college, I was made fun of incessantly by my neighbor because he claimed I always made the apartment hallway smell like broccoli, (or "stink like broccoli," as he would say). It's just such a wonderful vegetable, and you can feel how healthy it is for you every bite you take. Roasting the broccoli like this really brings out the flavor of this veggie and I like that I can use it as a side dish or make it into a meal and serve it over rice. 



                Soy, Sesame and Ginger Broccoli

                by colleen

                What you need:  broccoli_soy_ginger         

                • 1 lb fresh broccoli florets, cleaned
                • 1/2 tbsp grated fresh ginger
                • 1 1/2 tbsp olive oil
                • 1 tbsp low-sodium soy sauce
                • 1 tsp sesame oil
                • 1 tablespoon sesame seeds

                What you do:

                  Preheat oven to 450 F. Cut broccoli into 2" long pieces. Place broccoli in a mixing bowl and toss with olive oil, soy sauce, fresh grated ginger and sesame oil. When broccoli is coated, spread florets evenly on a cookie sheet and roast 10 minutes. Stir, and roast about 5 more minutes or until broccoli is tender and slightly brown. When broccoli is roasting for the last 5 minutes, place sesame seeds in a small skillet and toast over high heat for about a minute. Remove from heat. Remove broccoli from oven and sprinkle with seeds. Serve hot as a side dish or over rice. 

                  photo from kaylnskitchen.com

                  Jeanette's Healthy Living: Easy Stir-Fry Broccoli and Red Bell Peppers
                  Napa Farmhouse 1885: Pasta With Fresh Broccoli and Spicy Cashew Pesto
                  Red or Green?: Broccoli With Garlic and Chile, Puglian-Style
                  HGTV Gardens: Garden-to-Table: Broccoli
                  Virtually Homemade: Broccolini With Walnuts and Sweet Soy Sauce
                  Thursday Night Dinner: Soy, Sesame and Ginger Broccoli
                  FN Dish: Six Broccoli Mains

                  Published in THURSDAYS Blog
                  Wednesday, 28 November 2012 09:52

                  Quick Cauliflower Curry

                  Cauliflower is one of my very, very favorite veggies. The husband isn't a huge fan, so I usually save cauliflower dishes for girls' night. This recipe is one that my BFF, Kate, and I started making in college and that we still like to bust out every now and then. As the recipe is written, it doesn't call for other veggies, but we usually add any combination of potatoes, peas, and carrots. Feel free to make your own version.




                  Quick Cauliflower Currycauliflower_heads
                  adapted from Sarah Fritschner

                  What you need:      

                  • 2 tbsp olive oil
                  • 1 garlic clove, minced
                  • 1 tsp ground ginger
                  • 1 tsp salt
                  • 1 tsp cumin
                  • 1/2 tsp ground tumeric
                  • Fresh ground black pepper
                  • 1 head cauliflower, trimmed and cut into florets
                  • 1/4 cup water

                  What you do:

                  Heat oil in a deep skillet over medium heat. Add garlic, ginger, salt, black pepper, cumin and tumeric. Cook garlic and spices fo 3-5 minutes, stirring occasionally. Add cauliflower and water to the skillet, cover and reduce heat to low and simmer until cauliflower is tender, about 10 minutes. Serve immediately over brown rice. Add hot sauce as desired.

                  Serves 4.


                  Published in THURSDAYS Blog
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