So, moving right along, we’re up to mid-month October, starting with the 17th.
We started with a simple oven meal of Sesame Salmon with green beans–the beans were roasted on the same sheet pan so they got the benefit of the sesame and soy dressing on the fish. Waste not, want not, right? A pot of rice in the rice cooker was all that was needed to round out the plate.
Remember my “we need more sandwich nights” thought from the previous menu? Here we go. Grilled cheese is a staple in our home but tonight’s version was an Italian grilled cheese, featuring both Cheddar and mozzarella cheeses and tomato sauce inside. So gooey, so good. Instead of the usual soup accompaniment, I opted for a Caesar salad with homemade dressing.
We had a leftovers night interlude towards the beginning of the week. It happens. Work or life interferes, you know the drill.
But when I did get back into the kitchen, it was to make these Sweet Potato Corn Cakes with Garlic Dipping SauceÂ These will definitely be made again. The corn nibblets on the outside edges get a little chewy from the frying, but I think they could be baked or griddled with no problem, instead. To go with them I went simple with some seasoned chicken thighs that baked in the oven while I tended to the more involved cakes.
Friday we met up with some friends at the Greek Food Festival for gyros, spanikopita, and way too much baklava (if there can be such a thing).
I generally ask Todd, before I make up the next menu, if there’s anything he’s been craving or would like for the following week. Very seldom does he actually take me up on a request, but this week he requested wings and I was happy to oblige. I baked a family pack of chicken wings drizzled in olive oil and dusted with salt and pepper and then tossed them into a sauce made of Parmesan cheese, garlic olive oil, and butter. So much better than most of the wing places we’ve tried. To go along with it I tossed a bag of rosemary fries onto a second baking sheet and they cooked at the same time.
Finally, the week finished out with a simple pasta dish: gluten free penne with sausage, peppers, and creamy (from coconut milk) tomato sauce.
And that’s another week of menu-spiration. Hope it sparks something tasty from your own kitchen sometime soon!