so i totally flaked out on a couple recipes last week, so i’m trying them out this week. last thursday…i have no idea…i think i just got lazy, and on friday i had a mini freak-out session regarding our next court date (more on that later).
this week’s menu:
monday- grilled salmon and asparagus with balsamic butter, stuffed bell peppers (recipe to come later…i made it up)
(since i am posting this after this dinner, i have to tell you that this was the easiest and tastiest recipe, however, j was not a fan of any of it)
tuesday-frittata with peppers and potatoes, salad with goat cheese and vinaigrette
wednesday-grilled veggie wraps
in my quest to expose j to various foods, here are some things he tried last week:
- he totally loved the spinach fettucini, but hated the veggies on it
- to my surprise he loved the stir-fried veggies (mostly the broccoli) and egg fried rice i made last week; he also loved the edamame i steamed for an appetizer
my pride and joy last week was the dessert i made up: vanilla bean ice cream with caramelized pineapples and bananas, topped with mango puree. that’s a mouthful to say, but it was soooo good.
caramelized pineapples and bananas
1 cup sliced pineapple
2 T. butter
2 T. muscovado sugar (this is an organic sugar my father brought back from the Phillipines, but you can use turbinado sugar, or just regular sugar if you like)
melt butter in a pan over medium heat. sprinkle some of the sugar evenly over the butter. add fruit and cook over high heat until the sugar has caramelized and the bottom side is glazed. sprinkle with remaining sugar and turn over. cook until the second side is caramelized.
mango puree (from vegetarian cooking for everyone)
2 large ripe mangoes
1/2 cup fresh lime juice or orange juice
freshly grated nutmeg
peel the mangoes and slice off as much flesh from the seed as possible. puree it with the juice. add a little nutmeg to taste.