new supper challenge

In an effort to break out of my dinner rut, I took up the challenge Jenny issued over at Dinner, A love Story – to have 7 new things in 14 days. So how am I doing so far?

Not too badly.

I started off with a Southwestern Potato Salad I found over at Everyone Loves Sandwiches. I cut back on the sweet potato (I used to 2 instead of the 3 called for) and added a cup of cooked farro. We loved it.

Next up was caramelized cabbage, anchovy and breadcrumb pasta which was good and quick and not so new as to be jarring to our dinner palates.

Based on another suggestion over at DALS, I made sausage tacos another night and they went down very well. I served them with roasted pepper and onions with avocado instead of the called for spinach.

Saturday I served up Luisa’s meatballs from the freezer in a mushroom cream sauce, vaguely inspired by an article in this month’s Martha Stewart magazine.

Sunday night I made pork chops in a horseradish and apple cider glaze taken from Deb’s book Smitten Kitchen cookbook and served them up with a celery root puree of my own devising and a green salad. Another new favourite.

Also on Sunday I made a batch of Winter Soup with Butternut Squash and Cauliflower from Cookin’ Canuck which we had for supper with grilled cheese sandwiches on Thursday night.

And for the 7^th dish, I ended up trying ChickenTeriyaki from David Lebovitz. I didn’t thicken the glaze as directed which was a mistake. Next time I’ll try baking the chicken under the broiler to simulate grilling, while basting with a thickened glaze.

This afternoon, I started some beef short ribs for tomorrow nights’ birthday supper for a certain boy who’s turning 7. He may not eat them but the rest of us will. Now I just have to settle on a cake recipe because that is a must.

Luisa’s meatballs (from the Wednesday Chef)

1 lb lean ground pork

1 lb lean ground beef

4 slices bread, crusts removed

milk to soak the bread

4 eggs

a grating of nutmeg

chopped parsley (optional)

salt and pepper

Tear the bread into little pieces, then soak them in the milk and squeeze them out. Add the bread to the meat and eggs in a mixing bowl. Mince up the parsley and add it to the bowl. Grate a bit of nutmeg into the bowl and add salt and pepper to the mixture. Then, using your hands, mix all of this together until it's a smooth, uniform mass. Cover the bowl with a plate or some plastic wrap and stick it in the fridge for a few hours. I used a 1 tsp scoop to make the meatballs, rounding them with my hands. I placed them on baking sheets and cooked each sheet for about 8 minutes, under the broiler of my oven. When they were cool, I popped them into freezer bags and into the freezer they went for future meals.