November Abundance
TV Is the New Hearth of the Home
Just like the old days, we find ourselves spending time with loved ones around the television. Together we watch The Thanksgiving Day Parade, The Charlie Brown Holiday Specials, or a digital slideshow of a family trip together. We know this at Reflectel. Feel right at home with our handmade custom frames which companion Reflectel Mirror-TVs.
Holidays bring an atmosphere of joy and good will to homes – bring Reflectel into your home, and let a Reflectel Mirror-TV join your family!
Not Your Mother’s TV Dinner
November is here and we are reminded of the tastes and smells of Thanksgiving. Yet as busy folk a quick, healthy meal is always something to be grateful for.
Now experience a new take on TV dinners with three delicious recipes, hand picked by our Reflectel team, to indulge in while enjoying your favorite program on your new Reflectel Mirror-TV this upcoming holiday season.
The Modern-Day TV Dinner
Please enjoy these hand-picked TV dinner recipes.
Ham and Manchego Panini
with Dipping Sauce
Ingredients
- 4 slice country bread
- 4 oz. thinly sliced ham
- 2 oz. coarsely grated Manchego cheese (1/2 cup)
- 4 tsp. olive oil
- 3 tbsp. apricot jam
- 1 tbsp. Dijon mustard
1. Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
2. In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
3. Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.
Corn and Radish Salad
Ingredients
- 4 slice country bread
- 4 oz. thinly sliced ham
- 2 oz. coarsely grated Manchego cheese (1/2 cup)
- 4 tsp. olive oil
- 3 tbsp. apricot jam
- 1 tbsp. Dijon mustard
1. In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.
2. Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeño chile, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.
Tortellini with Peas
Ingredients
- Coarse salt
- ground pepper
- 1½ lb. frozen cheese tortellini
- 1 package frozen peas
- 2 tbsp. butter
- 1 clove garlic
- ½ c. shredded Parmesan cheese
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1. In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
2. Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
3. To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.
