Menu #3: Thursday Night

Appetizer Salmon cakes with garlic aioli
Soup Sweet potato soup
Salad 1 Asian steak salad
Salad 2 Baby spinach salad with strawberries, mango, and mandarin oranges
Entree 1 “Fire popper” chicken
Entree 2 Spaghetti with meat sauce
Side 1 Potato kugel
Side 2 Apple kugel
Side 3 Cauliflower

This meal is going to follow the Ribs meal, so it’s only got two entrees, although one of the salads almost counts as one anyway. We’re also going to be eating it pretty late (after twilight, which in October is at about… 8pm or so, I think). Hopefully that will give lunch some time to digest. Most of the dishes for this one are ones that have been really popular with everyone, so I know people will at least make an effort to eat some of everything.

The salmon cakes are from an internet recipe… they’re fabulous, and have a really eclectic list of ingredients, which is what caught my attention when I first saw it: couscous cooked in orange juice, frozen spinach, canned pineapple, canned salmon, garlic, cumin. The result is delicious. The sweet potato soup is also culled from the internet, although in this case I studied a lot of different recipes and just made my own version… which I could consume an entire gallon of just on my own. The “Fire Popper” chicken is so named after a chicken appetizer at a local NY/NJ restaurant named Dougie’s that was a big college hangout for me and my husband back in the day; theoretically this dish tastes just like that appetizer. It’s basically breaded chicken cooked in a sauce made from paprika, lemon juice, sugar, and pepper (among a few other things). The recipe came from my SIL, who got it from a friend…. and I have no idea who originated it. But it’s also quite yummy.

We are now halfway done… 3 more menus to go, and then the cooking plans commence!