After the major food-related holidays, it’s nice to do a little cleanse, even for just a couple-three weeks before the next holiday hits. I stuffed my face full of all sorts of delicious things over the Thanksgiving weekend (my dad is a great cook and my mom is a great baker, and between the two of them, I’m a great bit logey).
Before we left, I made white chicken chili (navy beans, green chiles, onion, garlic, bay leaves, chicken stock, chicken, assorted spices including my newly beloved chipotle powder), which we munched on for a couple of days. Now that we’re back, we’ve had tilapia with fruit salsa and this lemon-herb chicken I found on epicurious.com. I didn’t have any fresh thyme, so I used a dried bouquet garni mix. I served it with baked sweet potatoes and mixed veggies.
The tilapia is one of my old standards. Denny mentioned that it’s a recipe almost as old as our relationship, because I invented it very early on. It’s one of my most successful inventions (the short guys who live at my house notwithstanding). I serve it with couscous and asparagus.