Get Cookin’

Good morning! Welcome to the new week. I hope you had a great weekend!


My mom had a bit of a Mother-Daughter weekend… not a traveling mother-daughter weekend, but we were both home and on the same schedule, and although I was studying for most of it, we did get to spend a bit of time together sharing meals and conversation.

chocolate chip brioche.JPG Chocolate chip brioche from Silver Moon Bakery

We’ve started watching a (new-to-us) show! Have you guys seen The Big C? It’s about (and you find this out in the first five minutes) a typical Midwestern mom (Laura Linney) who is diagnosed with Stage 4 melanoma but doesn’t tell anyone about it and basically gets a little wild and throws her (ahem) balls to the wall. Really great!

TheBigC_800x600.jpg source

And we cooked a lot.   I’ve admitted my fear of cooking fish to you. But this week’s salmon adventure gave me confidence, and, with my mom, tackled my second fish dish of the week: Halibut with North African Spices.

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Julie is a foil-packing pro, and I was amazed by how easy it was! Our apartment doesn’t have campfire-building facilities, as the recipe suggests, but we took the second approach and baked it in the oven at 400˚.

foil-packed fish.JPG

We needed to cook the fish about 5 minutes longer than the recipe called for, but once it was done, it was perfect! The olives, the preserved lemon, the cumin + coriander… so fabulous. Definitely a keeper. (We used store-prepared wheatberry salad instead of the accompanying recipe for Israeli salad.)

halibut with north african spices.JPG

Our Sunday night dinner called for fresh veggies!

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I made Warm Shrimp Salad with Red Chile and Tarragon, substituting freekeh for the kamut.

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We used cooked shrimp so aside from cooking the grains, it was a really quick dish! The flavors went perfectly together, and I loved the crunch of the green beans with the chewiness of the freekeh.

food and wine shrimp salad.JPG

Speaking of corn, have you ever tried roasting it in the oven? These guys sat in there for about 35 minutes at 350˚, and came out sweet and juicy.

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I also roasted a bunch of carrots and zucchini for the coming week. See all those missing pieces? Whenever I roast veggies, I always end up eating almost all of them before they make it to the tupperware! I go for the crispy ones first, deeming them “burned” and “no good for keeping” :-D .

roasted vegetables.JPG

This was a great week for new recipes!

Goal for 2011 update: Cook One New Recipe A Week

Week 1: Lemony Spaghetti with Bitter Greens & Chickpeas

Week 2: Lentil Chili

Week 3: Chickpeas in Star Anise & Date Masala

Week 4: Thai-Style Black Beans w/ Mango & Cilantro

Week 5: Ten Minute Tasty Asparagus & Brown Rice, Brussels Sprouts Salad with Cheddar and Toasted Almonds, Warm Red Lentil Salad, Garlicky Sesame-Cured Broccoli Salad.

Week 6: Beets, Spiced Quinoa & Yogurt, Sesame-Cooked Eggs Over Rice

Week 7: Curried Parsnip Fries

Week 8: Curried Lentils & Sweet Potatoes

Week 9: Rutabagas with Buckwheat, Black Beans & Kale, Garlicky Mushroom Greens

Week 10: Tamarind Lentils, The Double-Shift Scramble

Week 11: Spicy Chickpea Salad, Butternut Squash Mac ‘n Cheeze, Spicy Red Lentil, Peanut & Pumpkin Soup

Week 12: Sunday Night Supper Salad, Peanut Butter Banana-Berry French Toast Sandwich

Week 13: Grilled Cheddar-Mushroom Sandwich

Week 14: Black Bean Soup, Sweet Pumpkin Pudding

Week 15: Green Rice

Week 16: Matzoh Buttercrunch Candy,  Quinoa with Moroccan Winter Squash and Carrot Stew

Week 17: Truffled Turnip Soup, Nutty Lemon Brussels Sprouts, Cookie Dough Smoothie

Week 18: Raw Chocolate Fudge Cake, Spring Pasta

Week 19: Chopped Kale w/ Hot Pepper Vinegar

Week 20: Ultimate Veggie Burgers, Mmm Sauce

Week 21: Ribbed Asparagus Salad with Lemon, Spinach & Chickpeas, Chocolate-Chip Blondies, Chocolate-Chip Cookie Dough Pancakes, Leek Zucchini Pasta Salad

Week 22: Sesame Ginger Kale Salad, Hoisin Ginger Tofu with Smoky Tahini Slaw  

Week 23: Pan-Seared Asparagus Salad with Frisée and Fried Egg, Baked Ziti, Brown Butter Banana Strawberry Bread, Green Bowl   

Week 24: Quinoa Cookies, Chocolate Mousse

Week 26: Sweet Potato Stuffed with Caramelized Tempeh and Sautéed Kale, Shaved Fennel Salad, Summer Pesto

Week 27: Chocolate Peanut Butter Fudge

Week 28: Choco-holic Pancakes

Week 29: Green Israeli Couscous Salad

Week 30: Swiss Chard with Currants and Pine Nuts

Week 31: Babaganoush Soup, Freekeh Risotto, Brown Butter (Plum) Cake or Cobbler

Week 32: (Modified) Tomato Salad on a Roll

Week 33: None :-(

Week 34: None :-(

Week 35: Pappardelle with Spiced Butter

Week 36: Cucumber Peanut Salad, Grilled Peach and Avocado Salad

Week 37: Nut-Butter Crusted Fries

Week 38: Harvest Bread, Red Lentil Soup, Halibut with North African Spices, Warm Shrimp Salad with Red Chili, Kamut and Tarragon

Did you cook this weekend? Have you discovered any new recipes I should add to my list?

14 comments to Get Cookin’

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