Upgrades

Flick and I made our first real "grown-up" furniture purchase this week.  Over the years we have managed to acquire almost a house full of furniture in hand-me-downs, craigslist purchases, and thankfully, in gifts from family/friends.  Although our kitchen table and chairs currently fall into our good furniture category, we made the call to replace them over the weekend when we realized that we were going to require a table which could comfortably seat more than four.  As you may have noticed, having home cooked meals and eating together is extremely important to us.  This year we will be hosting both Thanksgiving and Christmas and we are going to require seating for a whole troop of people.  With that being said, it was time to upgrade.

 

That was such a random commercial.  Back to the kitchen table - since we are working with a pretty tight space (currently) we wanted a table that wouldn't be in the way of our day-to-day activities but that could be the center of attention come mealtime.  We found one that is the same size as our current table - but that has 2 leaves (leafs?) that extend it out to seat EIGHT.  Yes, eight...and since Ellie is in a high chair that means eight adults.  Needless to say, we jumped on that one - and some unexpected chairs (you'll have to wait in suspense - they are far from traditional), and there you have it - a kitchen table where we can gather with family and friends for years to come.  We are so excited for it to get here...and given that we are excited over a furniture purchase, we are officially adult-like.

It will be a little while before we are eating meals on our new table, but in the meantime we have some great dinners lined up for this week. 

Open Faced Blackened Catfish Sandwiches are yet another way to break out of the mold when it comes to cooking fish at home.  You get the simplicity of pan cooking a filet of fish, without serving it alongside a pile of rice and a vegetable.  We cut this up with a knife and fork and really enjoy the cool coleslaw with the mild kick to the fish...and it is on bread, so you can't go wrong there!

Not long ago, Flick and I would take a vegetarian meal and add chicken or beef to it in order to make it fit our dinner expectations.  Over the years, our definition of a meal has changed and we are now taking the meat out of a dish in order to work in a few more veggies (and save some money).  Butternut Squash Tagine, served over pistachio couscous, originally had chicken in it, but we upped the squash content and took out the chicken and I don't miss it one bit!

Chicken and White BBQ Potatoes were in one of the more recent issues of Cooking Light that came to our door.  I love potatoes and I was intrigued by this recipe - fortunately, it worked out well and using rotisserie chicken makes it a snap to pull together.  The relish kind of turned Ellie off from this dish but she happily ate some potatoes and shredded chicken.

Pork Chops with Roasted Apples and Onions was a big time winner.  What a perfect fall dish.  The apples and pearl onions are perfect together and paired with pork chops and some rice - you have yourself a meal that is fit to serve guests but that you can pull together in 30 minutes or so after work.  Definitely give this one a try!

We served Spicy Honey-Brushed Chicken Thighs with Quinoa Salad and Peaches on a Friday night when Mark and Tara were out visiting.  We needed a meal that you could both prepare in a flash after work, and increase the number of servings without prolonging the cooking time.  I am presently a little obsessed with Quinoa (pronounced Keen-wah...I think).  Now that I know how to say it, just try and stop me from ordering it everywhere I go.  It is a versatile "mother of all" grains (coined by the Inca).  Seriously, this little number (not even a true grain, as it may be), is a powerhouse of nutrition - high in calcium, protein, phosphorus, magnesium, and iron.  It is also a good source of fiber.  I am on the lookout for some more recipes involving Quinoa so get ready for it - we'll Boulderize you yet.