- spaghetti squash
- green salad "bar"
Well, my family has gently indicated that they'd be a-OK with me giving the Moroccan spices a bit of a rest, so tonight I went a different (more boring, but still yummy) route.
The tilapia was simply seasoned with salt and freshly ground pepper, then sauteed in a skillet with EVOO. The girl child blew my mind by actually trying some -- she still only eats maybe 20% of the dinners I make -- and she said it tasted a bit like white meat chicken. But she only ate a piece the size of a dime, and then didn't want any more. WHATEVER. The boy loved it.
I did the spaghetti squash in the microwave this time (as indicated in the Epicurious recipe linked above), mostly due to a lack of advance planning on my part because it takes a while to do in the oven. It came out fine, and after I shredded it into a bowl, I added a knob of butter, some salt and freshly ground pepper, and topped it with freshly grated Parmigiano-Reggiano. Yes, the real $tuff -- I splurged on a little hunk over the holidays. This was really yummy even without all the spices. I GUESS. (No, it was, really!)
Our salad bar this evening featured mixed lettuces (I dunno, I buy them in the package already mixed), sliced cucumbers, sliced baby carrots and chopped snow peas.