sandwich day: cranberry bread, salmon, brie

serves 3

sandwich day: cranberry bread, salmon, brie

1 loaf cranberry-walnut bread
brie (leftover from a dinner with friends)
salmon (leftover from a dinner with friends)
spinach
avocado, sliced
red onion, thinly sliced
crimini mushrooms, sliced

mustard

Put all ingredients out on a large plate. Everyone makes their own sandwich.

chicken with cumin, okra, and red onions

(serves 3, no leftovers)

chicken with cumin, okra, and red onions

1 chopped red onion
8 baby okra (a little larger than a finger's length)
1/4 tsp cumin on the okra and red onions
olive oil
salt
pepper

3 chicken thighs, no skin
1/4 tsp cumin
olive oil
salt
pepper

Mix the chopped onion and the okra in a pan with a tablespoon of olive oil. Salt and pepper to taste.



Meanwhile, sprinkle the cumin, salt, and pepper on the chicken thighs. Heat a pan on medium heat with a tablespoon or so of olive oil. Cook the chicken on the stove for ten minutes or so, until done, but still tender.

Serve with mashed potatoes and salad.

chocolatey chicken mole with spinach and pear salad

serves 2, with leftovers

chocolatey chicken mole

1 oz baker's chocolate
1/2 cup chicken stock
1/2 onion, chopped
1 garlic clove, minced
1 tbsp tomato paste
1 tbsp ancho chili
1 tsp cayenne
1/2 tsp cinnamon
pinch of ground cloves
pinch of nutmeg
2 tsp sugar
1 tsp peanut butter (optional)

2 chicken thighs, browned and cooked in 1 tsp peanut oil

Heat a skillet over medium heat, with 1 tsp peanut oil. Add the onions and garlic, and cook until the onions are brown (~10-15 minutes). Mix in the chocolate and the rest of the ingredients until the chocolate is melted.

While the chocolate melts, start the chicken. Once the chicken is cooked, add it to the pan with mole. Serve with salad and white rice.

spinach and pear salad

1 bowl of spinach
3/4 pear
handful of walnuts
sherry vinegar
olive oil

Mix, season, and enjoy!

quick senegalese rice with parsley-covered halibut

(serves 2)

quick senegalese rice with parsley-covered halibut

for the rice:
1 medium onion, chopped
1 tbsp peanut oil
3 large garlic cloves, minced
1 can of diced tomatoes
2 cups chicken broth
10 small fresh okra, sliced
2 tsp salt
3 handfuls spinach
1 potato, cubed
1 tsp cayenne
1 cup long-grain rice (I used short grain, since that's what I had in my pantry)

for the fish:
1/2 bunch parsley, chopped
2 fillets halibut
salt
pepper

Add all the first ingredients into a large pot over medium heat. Cook for 45 minutes, until the rice is cooked through.

While the rice is cooking, cover the halibut with parsley, and salt and pepper to taste. When the rice is cooked, leave it on low heat. Heat a pan with a tablespoon of olive oil, and cook the halibut for 5-8 minutes on each side.