Last night’s dinner
Well, Easter has come and gone and lots of good food was had but very little writing. Thursday night we had a wonderful surprise of our friend Sue coming over so instead of having the lamb on a plate with some salad we had it sliced into chops and put on a platter with some other finger food (chevre, sliced apples, cheddar and some whole wheat bread from the breadmaker). We had too much fun though to take any pictures.
In the next little while I’ll showcase some of the appetizers and goodies that I test drove at Easter. My sister is the undisputed Queen of appetizers so I have some fun ones to share.
Yesterday, we had our in-laws in to see the baboo and then headed-out to Barrhaven for a gorgeous turkey at Brent and Cassie’s. What to make for both?
Apple Bundt Cake
1 1/4 cups olive oil
2 cups sugar
3 cups flour
1/2 teaspoon salt
1 1/4 teaspoons soda
2 teaspoons vanilla
3 cups chopped apples
1 cup chopped nuts (I like walnuts)
dash of cinnamon (or a lot if you love it a lot)
Combine oil with sugar; add eggs, one at a time. Sift dry ingredients together and add to mixture. Mix in vanilla. Fold in apples and nuts. Bake in greased and floured bundt pan at 325 degrees for 1 hour and 20 minutes. Cool 30 minutes and glaze or frost as desired.
NOTE: when you put this cake into the pan you will think that it will never hold together but trust me-when it bakes it is lovely.
Madison and I are running around town today so we need something that can be started before we go and finished quickly when we get home.
I pick-up our lamb and chicken today from my new, local source-more on that after we have some of it starting tomorrow. If it is really good I’ll publish the name. If it isn’t I’ll keep my mouth shut and search some more.
So. Tonight we’ll have that tofu that has been marinating in the ginger sauce for a few days (I use extra firm) and I’ll grill it quickly.
To have with it I’ll boil up some udon noodles (you can use spaghetti if you don’t have any udon in the house) and make a quick peanut sauce. I’ll throw in some red pepper, frozen peas and some slivered carrots and we’ll be set. Tomorrow’s lunch will be this dish cold.
1 cup of chicken stock (use veg if you would prefer)
1/2 cup unsweetened peanut butter
2 T. sesame oil
2 tsp. sesame seeds
1 tsp. grated ginger
2 garlic cloves (minced fine-I just use a little microplaner)
2 T. rice wine vinegar
1 tsp. chili flakes
2 T. soy sauce
Sometimes this sauce comes out a little thick. I just thin it out with more chicken stock and we’re good to go. If I am craving salt I add in more soy sauce and if I need spice that day I add in more chili flakes.
If you have some parsley to throw-in it lightens the taste a bit too.
You can use this as a nice dipping sauce as well as for the noodles.