What's For Dinner #124 - the Season's Rainbow of Colors Edition - December 2025

The turkey has been relegated to leftover sandwiches (or tucked away in the freezer for pot pies or soup later on). In many homes, a tree has already been cut down or purchased, ready to go in its stand to await the colorful lights and ornaments in anticipation of Santa’s visit.

In some houses, there are blue, red, green, and white lights, sometimes blinking, sometimes not, sometimes set to music on a tree in the yard for the entire neighborhood to see and enjoy. In others, the sereneness and simple elegance of just white lights reigns.

There are blue and white lights for those of the Jewish faith; and the colors of black, red and green represent for those who celebrate Kwanzaa. Golden yellow, royal blue, ruby red, emerald green and brilliant orange are the colors representing the five days of the Hindu festival of Pancha Ganapati.

It a veritable rainbow of colors lighting up December for the rainbow of people who will shop, cook, and gather in family celebrations this month.

No matter what holiday you celebrate, the hope is for peace, kindness, harmony, healing and love for us all, which includes the sharing of meals. So what’s going on your tables this last month of the year?

12 Likes

Did someone say serene and simply elegant? :upside_down_face:

12 Likes

Last night we had chicken enchilada lasagna and a green chopped salad with Good Seasons. Nice to simply pull dinner out of the freezer, bake, and go. (I’m putting this in December to avoid leading anyone astray onto the wrong thread today.)

15 Likes

It’ll happen anyway. LOL Which is OK - I can easily move them from Nov to Dec.

Made the NYT lemony shrimp & bean stew today, for the first time with leeks. I simmered TPSTO shrimp shells in a splash of rosé and water, creating a wonderfully aromatic, shrimpy base.

Even though I’d made it before, I misread the recipe this time around and tossed the shrimp not just with the zest, smoked paprika, and garlic, but also with the lemon juice. D’oh! I was wondering why there seemed to be more liquid in the pot than I remembered from previous times :roll_eyes:

Didn’t really hurt the overall result & it was really filling, so now we have even MOAR leftovers in the fridge to contend with…

Mixed salad with avo & maters, and a tarter-than-expected vinaigrette.

11 Likes

I made sweet and sour pork over brown jasmine rice with steamed broccoli. It was okay but I don’t think any of us love this enough to make it again.

13 Likes

Pan-roasted top sirloin. Spinach and onion gratin. Leftover fondant potatoes (rewarmed) from last night.

18 Likes

Philly cheesesteak on a toasted baguette, cheese sauce was extra sharp cheddar, pepper jack and gouda. I added sliced pepperoncini. Ore-Ida extra crispy fast food fries, ketchup and kosher dills.

20 Likes

Meatballs from the freezer in a light tomato sauce with mushrooms and spinach, cavatappi.

17 Likes

Kimchi fried rice

20 Likes

Nice light dinner last night, preparing for the onslought of heavier food soon ! Cold soft tofu and avocado with yummy toppings (spring onions, peanuts, chili crisp etc…), a light delish oyster mushroom salad and a grated carrot and kholrabi salad.

17 Likes

The flavors in that mushroom salad sounds like one I ate and loved last year in HK – thanks for linking, will have to try it! New to me technique too, to shred the mushrooms by hand.

Carrot and kohlrabi are an interesting combination!

3 Likes

I was also surprised by the blanching of the mushrooms but it works really well. Just need to drain them well. The carrot and kohlrabi were the only thing shredable I had, but it was nice ! I felt like a crunchy salad

The mushroom salad it reminded me of also seemed to have the mushrooms blanched first, but they were cut into cubes. Then tossed with dressing (or maybe marinated) and finally topped with chilli oil.

5 Likes

Yum that looks good ! Will try that chunky look next time !

2 Likes

Chicken rendang, lightening it up from red meat. Chicken thighs worked well here, and I added some potato because I love how potatoes soak up these flavors.

16 Likes

Tonight I made Honduran sopa de frijoles with pork ribs referencing these two recipes. With all the garnishes – pickled red onion, avocado, cilantro, chopped jalapeño, lime juice, and radish – it was really good. Served with white rice and I even sourced the proper small red beans.


18 Likes

Red Thai chicken curry with veggies from the garden.

7 Likes

Snow day spent playing with our kitties, reading, and staying warm & cozy.

My boo went out for HH drinks with a colleague, I wasn’t feeling like socializing or booze & stayed home.

WFD was last Thursday’s (!) youvetsi and fasoulakia for him (hey, he insisted!), lamb mapo doufu, rice and bok choy from Sunday for me. Easy and warming meal.

Hope he doesn’t croak overnight :smiley:

12 Likes

Meat balls and chunky spaghetti sauce from the freezer over cauli grits. Parm and parsley. Salad was little gems, green onion, cucumber, tomatoes, GS Italian dressing.

16 Likes