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Get Cookin’

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

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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!

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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˚.

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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.)

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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.

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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 .

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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?

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