My mom's a great cook but everyone who loves cooking knows that it loses its magic when you have to do it every night, and usually for a family with at least one picky eater. Now entering its third year, this gift has become a new tradition. (And trust me, if your dad is shifty like mine, you'll want to include the "no photocopying" stipulation. I learned this after year one.) Another stipulation: the food can't be "weird." Once I shared the most delicious goat cheese and ratatouille phyllo turnovers. Dad's comment: "Don't you ever make anything normal?" Now that I think about it, I'll post that recipe soon; just not in the Mom and Dad category.
Tonight's meal was fresh grilled ahi tuna sandwiches with homemade baked beans. I marinated the fish in 1/4 cup olive oil, 3 Tbsp. soy sauce, 1/2 small diced onion, 2 cloves minced garlic, and 3 Tbsp. Italian seasoning for about 3 hours. I grilled it on a cast iron grill pan, and served it on a homemade bun (thanks, bread machine!) with lettuce, onion, and tomato. I made a quick spicy tartar sauce with 1/2 cup mayo, 1 Tbsp. Sriracha chili sauce, 2 Tbsp. ketchup and 2 Tbsp. pickle relish.
Baked Bean Quintet6 pieces sliced bacon (I never use this)
1 cup chopped onion
1 clove garlic, minced1 16-oz can butter beans, drained
1 16-oz. can lima beans, drained1 16-oz. can pork and beans in tomato sauce
1 16-oz. can red kidney beans, drained
1 16-oz. can garbanzo beans, drained
* Janet's Easy Way: Eliminate bacon; dump all other ingredients in a crockpot and cook on low for 8 hours. Way easy. Also, don't worry about getting the beans the recipe calls for; any 5 kinds of beans are fine.