Last week, we celebrated. My best friend got married and my niece rang in her sixth birthday. I ate my share of party food, posed for pictures, and cried tears of happiness. Joel, Bear, and I ended the weekend at Aamodts Apple Farm in Stillwater with apple cider doughnuts. Not too shabby.
Salmon with Mustard-Dill Sauce (recipe from Marth Stewart)
Warm Couscous Salad with Apricot Vinaigrette (recipe from Once Upon a Chef)
Both recipes were fine for a quick dinner, but I wouldn’t recommend pairing them together. The combination was too sweet. If anything, I would repeat the salmon and pair it with crispy oven-roasted potatoes to drag through the extra mustard-dill sauce.
Sides: Sautéed green cabbage finished with a splash of white wine vinegar and butter
Baked Penne with Butternut-Sage Sauce (recipe from Alexandra Stafford via Food 52)
A delicious pan of hot gooey pasta for a cool night. Scented with butternut squash, sage, and butter, this is fancy fare. Bear was disgruntled by the fact that it looked like macaroni and cheese but did not, in fact, taste like macaroni and cheese. Joel and I, on the other hand, helped ourselves to seconds and thirds respectively.
Sides: Salad with vinaigrette & steamed broccoli
Halal Cart-Style Chicken and Rice with White Sauce (recipe from Serious Eats)
Chicken and rice, chicken and rice!!! It’s impossible to go wrong with a steaming plate of fragrant rice, spiced chicken, and cool yogurt sauce. Spike it with your favorite hot sauce and dig in. This recipe exceeded our expectations and is headed straight for the lamination pile. We gobbled up the entire pot in one sitting.
Sides: Oven roasted zucchini, sliced cherry tomatoes, and shredded lettuce (to eat with the rice)
Coconut Red Lentil Peanut Soup (recipe from The Endless Meal)
I’ve made many African peanut stew recipes over the years. It’s the perfect one-pot meal for those nights I know I’ve overindulged and need to reign it in. There are many vegan/vegetarian variations on this recipe, but it’s usually packed with sweet potatoes, red lentils, and peanut butter. This recipe suited my needs, but I did find the addition of red pepper and carrots to be a tad bitter. Instead, I might double up on the sweet potato.
Sides: Fresh baguette & sliced cucumber
Bear was feeling all chef-y while I was cooking tonight and matter-of-factly stated that she would handle dessert. She got out her kitchen knife, asked me to peel a banana and got to work on her creation, aptly called “Banana Sweets.” The dish is composed of sliced bananas, a sprinkle of cinnamon, a smattering of brown sugar, and a drizzle of leftover fudge sauce (my idea). Not bad for a three-year-old!
Dinner Out – Chart House (Groom’s Dinner)
Dinner Out – The Wedding!
Dinner Out – Niece’s Birthday
(Sep 16th, 2018 – Sep 22, 2018)