Keep up with weekly meals

You heard me right.  I am keeping with it.  This week I might be slacking because of Thanksgiving, but I was cooking for the occasion, and not for dinner at my own house.  Last week though, I made two fabulous meals.  I think Ryan is getting a little spoiled, but I am having fun in the kitchen so I think that is OK.

First up was this fall vegetable curry that I found in Cooking Light Magazine.

 

I loved the thought of this recipe because not only is it fall, but these colors are so warm and inviting for this time of year.  Plus, the ingredients are jam packed with nutrients.

Everything in the pan and ready to go.

Then I got a little funky.  I used this lower sodium salt, that contains less sodium salt and more potassium salt.  I would say this worked well.  The dish tasted good and I could not tell if this even had any real effect or not.  I picked this up at FNCE and this was the first chance I had to experiment.

The rice picture is blurry, but this is basmati rice with cashews added.

Here is the lovely finished product.  It was so good and the leftovers made for awesome lunches.

Then on Thursday night I decided to go with a fish dish. 

 

Don’t get mad, but I used frozen.  It is just easier at home because it is already cleaned.

I used the plastic bag trick for marinating the fish.

Then I got started on my sides.  First up were homemade baked fries.

I used regular baking potatoes, red potatoes and sweet potatoes.  Basically I grabbed a little of each available potato variety.

I also did steamed broccoli and cauliflower.  The cauliflower was a must because I had tons left over from the veggie curry.

Once the veggies and fries were going I tossed the fish on the grill pan.

It was smooth sailing from there and I had a very colorful and nutritious dish for dinner.

QUESTIONS:  Do you like curry?  What is your favorite fall vegetable?