It’s About Time I Cooked Dinner

I made some bean soup last weekend and it kept Russ fed all week as I was out teaching. With a much needed day off today I thought it would be a good idea to cook a dinner of new things for Russ so he will stay with me.

Since I had to go gluten free three months ago Russ has been a good sport about eating what I eat. I know he misses pasta like he used to eat. So tonight I made some gluten free Mac and cheese. The elbows didn’t have the toothsomeness we like, but it was a good vehicle for the six kinds of cheese I used.

I made turkey meatballs with oatmeal instead of bread crumbs and Russ loved them so that was a good idea. The best thing I made was a salad of shaved raw Brussels sprouts, butternut squash, chick peas, Parmesan, dried cranberries, and pumpkin seeds, with a lemon vinaigrette. I want to remember what I put in this since it was good, and I tend to forget dishes I make up as I am cooking.

Shave the Brussels Sprouts in the cuisineart

Peel and dice a butternut squash and roast on a greased sheet pan in a 400° oven until cooked. How long depends on the size of your dice.

Put those things in a bowl and add a can of drained and well rinsed chick peas, cranberries, nuts and shredded Parmesan.

Lemon vinaigrette

Juice of 2 lemons

2 T. Dijon Mustard

1 T. Honey

1/3 cup of olive oil

Salt and pepper

Put lemon juice, mustard and honey in a bowl and drizzle in the olive oil whisking the whole time. Once the oil is well incorporated and emulsified, add salt and pepper to taste.

Pour enough over the salad to dress it lightly.