More Cooking

Somewhat unexpectedly, I ended up hosted a family dinner last night.  We had previously scheduled a gathering over the weekend; but, it had been cancelled; and then, at about 5pm it was decided that we should go ahead an have it anyways.   It turned out to almost be like a "pantry challenge".  Fortunately, I had gone grocery shopping the previous day and had some ingredients; but, I had to quickly formulate a menu that would fit the occasion and my family's tastes and dietary restrictions.    It was actually kind of fun, which shows me how much I really do enjoy cooking.

I was pleased that in about two hours; I had prepared a meal; and served it in nice place settings.   Following is what I served:

• Grilled zucchini - the zucchini was sliced lengthwise; coated with olive oil, italian herbs, salt, and pepper; and then cooked on my cast iron grill.   It actually turned our fairly well, with the grilled and smoke flavor (even with grill lines).   The only thing was that cooking it created so much smoke that my smoke alarm went off  (not sure how to avoid that - though, it appeared that adding more oil made it even smokier)
• Shrimp and mushroom vermicelli noodles - the dried mushrooms didn't get to soak long enough so the stems were still hard; but, the noodles turned out okay.    I first sauteed the shrimp with garlic and then set aside.   Then, the sauce was made with the mushroom, green onion, oyster sauce, hoisin sauce, fish sauce, and chicken stock.    After adding the noodles and shrimp, it was seasoned to taste with soy sauce and sesame oil.
• Mediterranean Chicken pasta - following the package instructions, I browned the chicken which was coated with the seasoned flour; and the sauce was created with the creamy sauce and milk.   It was okay; but, fresh ingredients are definitely better.
• Hawaiian Chicken - Baked chicken with a hawaiian marinade and pineapple chunks added.  My dad liked it; though my brother said it was a little "tangy"
• Asian soup - Using the bone portions of the chicken leg quarters; I made the soup based and added napa cabbage, carrots, and tofu with green onion.

For dessert, I was able to serve an assorted cheesecake platter.  As I was in the store picking out desserts for my planned get-together with a couple of friends this coming Friday; I was drawn to the cheesecake platter, even though it was much larger than I needed.    And, it turned out, I was able to use it for last night also.  I feel that it was God's leading, knowing what would be needed.   I also still have the food that I planned for my Friday dinner (marinated BBQ chicken, mixed vegetables, and rice) and enough cheesecake left for dessert.