I love to entertain. All forms of entertaining – cocktail parties, snack-y and drink-y get-togethers, dinner parties, the ol’ song and dance…
I love it all. I love it even more when I save myself some time and effort and make things easy.
Um…alright…given the above picture, I understand how you might misinterpret the above statement. Keep it clean people. I was talking about recipes, easy recipes. Recipes that are a cinch to prep and execute and leave me more time to entertain my guests. And I’ve got two of ’em to share with you right now cause it’s time for another addition of…
This past Saturday night The Man and I had his sister and her boyfriend over for dinner. This was the first time I met Sister and BF so I was a tad bit nervous…to say the least. Not only did I have to wow them with my sparkling personality (and hope that they accepted my innate nuttiness), I also had to razzle dazzle them with my culinary prowess.
Easy recipes were most defintely called for.
For dinner I fell back on a tried and true salmon dish that has served me quite well over the years. The original idea came from a family that I used to nanny for and it’s such an easy dinner to throw together that I almost feel “recipe” is too strong a word – it’s more of a “recip-ease.” Yes, I just now invented that word. OOO, I like it. I shall add it to my lexicon.
Notice there are no measurements listed. This is why: you use however much salmon you need given the number of people you’re cooking for (1/2 lb. per person is the standard). You place the salmon in an appropriately sized baking dish and then you glug on the orange juice and maple syrup. Just eye-ball it. You want enough in there that the salmon is taking a nice little bath but you don’t want to drown the poor fish. I usually do equal amounts of orange juice and maple syrup but you should adjust according to your taste. I’ve used various different brands over the years but this time I used this juice…
…and this syrup.
After you douse the fish, pop it back in the fridge and let it marinate for about 20 minutes to a half hour – you don’t want to let it go too much longer than that cause the orange juice will start to “cook” the fish (a la ceviche) and make it too dry/tough. Then you just wing that pan into the oven (at 350-ish degrees) and bake it according to how big/how much fish ya got. Et voila. Easy. Delicious.
The Man and I paired the salmon with a garden salad and Israeli couscous (mixed with sauteed red onions, baked-sauteed sugar pumpkin, and bouquet garni) and dinner was done. I think they liked it. Also, I forgot to take pictures. Now it is gone. Ah, well, moving on…
Dessert was a bit more of a challenge for a couple of reasons. Not only is BF on a low-carb diet but I also wanted to try to accomodate my no-sugar thang. I did a quick google search for low-carb, low-sugar dessert recipes and came up with this which I further tweaked to come up with this:
Low-Guilt Peanut Butter Cookies (I know, not a creative title but the best I could come up with at the mome…)
1 cup peanut butter, such as…
1/2 cup Truvia (or 1 cup Splenda or regular granulated sugar)
1 tsp. vanilla
Trader Joe’s Organic Maple Sugar for rolling
Just mix the peanut butter, Truvia, egg, and vanilla together (seems unlikely but it will form a dough). Roll into balls. Roll those balls in some maple sugar. Place on a cookie sheet and press balls down with a fork (to make a cross-hatch pattern). Then bake those babies at 350 degrees for 12 minutes. Et voila…again. Easy. Delicious.
Alas, I didn’t have a photo shoot for these cookies, either. I was distracted that night, folks. But I do have this somewhat fuzzy photo with the cookies lurking behind various beverages:
All in all, a successful evening. Good company (I hope they thought the same of me) and good, easy food. Sometimes simpler is better. 🙂
What did you eat Wednesday?