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!
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!
Week 2: Lentil Chili
Week 7: Curried Parsnip Fries
Week 8: Curried Lentils & Sweet Potatoes
Week 13: Grilled Cheddar-Mushroom Sandwich
Week 15: Green Rice
Week 19: Chopped Kale w/ Hot Pepper Vinegar
Week 27: Chocolate Peanut Butter Fudge
Week 28: Choco-holic Pancakes
Week 29: Green Israeli Couscous Salad
Week 32: (Modified) Tomato Salad on a Roll
Week 33: None
Week 34: None
Week 35: Pappardelle with Spiced Butter
Week 37: Nut-Butter Crusted Fries
Did you cook this weekend? Have you discovered any new recipes I should add to my list?