Beth Fish Reads hosts Weekend Cooking. This is perfect for me since I love food and cooking almost as much as I love books!
After several weeks of limping by with left-overs, take-out, Trader Joe's, and old stand-bys, I finally got back to more imaginative and fun cooking this week. Most of the recipes I used this week were from Cooking Light (as usual!), a mix of old favorites and new trials. I have a long list of new recipes I've been wanting to try.
I tried two new recipes this week, and they were both excellent! One weeknight, we had the uber-flavorful Spicy Shrimp with Udon Noodles. I loved this meal! I think it is one of my new favorites. My husband and son thought it was just a little too spicy, so next time I will cut back a bit on the curry paste and chili oil (which was optional anyway). Definitely a keeper.
Last night, I made Smothered Chicken and Barley, but it's an older Cooking Light recipe and is not online. It involved searing skinless chicken thighs coated with a spice mixture, then adding broth, tomatoes, onion, bell pepper, and barley to the pan and simmering until the liquid was absorbed. I added frozen corn at the end for a little more color and flavor. It was delicious, and we all liked it, even Craig's friend who was visiting. I really need to remember to take pictures when I cook, but by the time a dish is finished, I am ready to eat!
We also had some old favorite recipes this week, including Pan-Seared Tilapia with Citrus Vinaigrette, accompanied by a very good couscous recipe that appeared with it and roasted asparagus. This was a tasty meal. It was the first time I tried the couscous recipe, and I liked it much better than the premade couscous mixes we usually buy. This was a quick meal and simple to make, though we discovered we definitely need a new nonstick skillet!
And tonight, I am making my sons' favorite soup, Pasta e Fagioli. This is a quick, low-fat version that our family loves. I add sliced carrots and chopped baby spinach to the soup to up the veggie content. I want to make a quick bread or biscuit recipe to go along with it - still considering some old favorites and some new recipes for that.
So, all in all, a week full of fun cooking and delicious meals! I hope you have enjoyed your food this week, too!