Weeknight dinner in four courses

We needed to do something fun for an easy weeknight meal. I turned an ordinary dinner into a four course meal. This was a winner with the 4 year old--meat, raw vegetables, applesauce, and dessert, and I didn't have to try and create something else that he would willingly eat for dinner.

Course One: Vegetables

Lettuce and shredded carrot salad with Yumm! sauce

Green peas

Parsnip puree

I have watched several cooking show recently where guests are served a form of parsnip puree. This one had a nice flavor with the roasted parsnips, but it had a funny texture--a little grainy.

Parsnip puree

5 parsnips peeled and diced (from CSA)

olive oil

sour cream

milk

salt

nutmeg

Roast parsnips with olive oil and salt in oven 350F for 30 min. Pour into food processor with sour cream, milk, and nutmeg. Blend and keep adding until they reach the desired consistency.

Course Two: Meat

Baked Chicken (Adapted from Wheat-Free Recipes and Menus by Carol Fenster)

1/2 chicken cut into pieces

1/2 c milk + 1 t cider vinegar (or real buttermilk)

1/4 t garlic powder

1/4 c flour

3 T corn flour (from CSA)

1/2 t salt

1/4 t paprika

Mix dry ingredients together on a plate. Spray baking sheet with cooking spray. Dip chicken pieces into buttermilk then into flour mixture. Place on baking sheet. Cook 400F for 45 minutes.

Coure Three: Fruit

Applesauce

One colander full of apples (from our apple tree)

1 c water

1/4 c sugar

2 t cinnamon (optional)

Core and cut apples and place in large pot with water. Simmer until apples are completely soft. Process apples through food mill and add in 1/4 c sugar. Serve topped with yogurt.

Course Four: Dessert

Walnut Potica Roll from Andrej's European Pastry in Chisholm, Minnesota

Thank you Nana! We love this traditional Serbian Christmas dessert (and that it arrived in our mail box--great present)! Yum, yum, yum! I'm going to learn how to make this for next year.