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 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!
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.
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˚.
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.)
Our Sunday night dinner called for fresh veggies!
I made Warm Shrimp Salad with Red Chile and Tarragon, substituting freekeh for the kamut.
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.
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.
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” 
.
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?
Everything looks delicious!!! I didn’t do too much cooking this weekend because we were away but as fall nears, I find myself ready to cook some comforting meals. Time to break out the crock pot!
Lovvvvve your relationship with your mom! That brioche-ahh! And now i want a warm shrimp salad.
YUM! Fish and olives?! I must do that combo.
Those sunflowers make me feel happy.
your weekend sounds so nice and cozy (aside from the studying…)! sometimes there’s nothing better than quality time with the parents.
that halibut recipe made me think of this one: http://www.epicurious.com/recipes/food/views/Halibut-with-Red-Bell-Pepper-and-Olive-Relish-107698 it is foolproof, one of the first fish recipes i ever mastered, and really, really delicious.
foil pack recipes are some of my favorites!
all the flavors mesh together so well (:
xo.
i’m telling you foil packin’ is like the EASIEST thing in the world haha and it sounds so fancy but its seriously a piece of cake. i bet you foil pack everything in the entire world now! i’m clicking over to that recipe because i have a strange feeling that a foil packed fish filet needs to happen in my life tonight haha
I’ve never roasted corn, I never even thought about cooking it in the oven. It looks perfect though especially paired with that shrimp dish!
When I first re-introduced fish into my diet, I was really scared to cook it myself too! I invested in a food thermometer–I use it to take the internal temp so I feel less nervous about foodborne illness.
yay for cooking fish!! im kind of scared to cook it too, so I usually make the Boy do it!!! looks super tasty!!
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