When Kyle climbed up into his booster seat and saw the plate waiting for him at the dinner table, he said in his most earnest three-year-old voice, "Oh, thank you Mother for not making anything yucky for dinner." Yes, he has taken to calling me "Mother," but that is not the reason for this post. With such a ringing endorsement from him, Amanda's request for seconds, and Terry's thumbs-up, I thought I would share the success that I achieved in my kitchen last night.
We like to grill salmon, but my grandmother gave me one of those grill pans, and the last couple of times I've used that with great results. An hour or so before I cook it, I squirt some dijon mustard, honey, and soy sauce on it and spread it around.
Then I cut up my veggies. Last night I used red bell pepper, sugar snap peas, carrots, and broccoli. I usually add onion (to anything), but I didn't have any. I sauteed the veggies in some olive oil while I boiled the pasta (I used farfalle). I sprinkled them with a little of Paula Deen's house seasoning (kosher salt, pepper, and garlic powder). When the pasta was ready, I added a little chicken broth, a couple of tablespoons of butter, and the juice of one big lemon (it's important to add this right before the pasta and after the other stuff or it will evaporate away). Then I added the pasta and mixed it together. It is rather dry, but the veggies really absorb the flavors.