Thursday, July 8, 2010
Dinner at the Kitchen Table
When my husband and I were first married we made the decission that our family would eat dinner every night at the table. I can't think of anything that brings me more pleasure. Having dinner together keeps us updated on each others lives. We laugh, dream and plan at our kitchen table. We make observations about each other that may otherwise slip past us. For example, a couple of evenings ago my artist son said "Mom I just realized that your cooking is your art, the same as my sketching is for me." Or like my nephew Wyatt discovering that he likes talapia and jalepeno cabbage.
This weekend will be a little more challenging. My stepson and his family (which I love dearly)will be here for a cookout. Zack and his family are vegeterians and my son and nephew are carnivores. So I will be creating a menu that will satisfy both.I have become pretty good at vegeterian cuisine
Tonight at dinner we had lemon pepper talapia, toasted pastina pilaf and a salad. We all laughed when Wyatt tried talapia for the first time and announced "It tastes like chicken!" Below is the recipe for the pilaf. I hope you enjoy it.
Toasted Pastina Pilaf
2 carrots finely chopped
1 medium onion finely chopped
1/2 cup (1 stick) butter or margarine
1 package (12 oz.) Pastina uncooked
4 cups chicken broth
2 Tablespoon chopped parsley
1/4 teaspoon each of salt and pepper
1/8 teaspoon of thyme leaves
Cook and stir carrots and onion in hot butter until tender but not browned. Add pasta, cook and stir until lightly browned. Stir in remaining ingredients; bring to a boil. Reduce heat, cover and cook 5 minutes or until all liquid is absorbed. Makes 6 servings.
A thought to ponder: Do vegetarians eat animal crackers?