Sunday Dinner

I like Sunday dinner. I like the idea of having one time during the week when you're guaranteed a special meal, unrushed, in good company, whether it be family or friends. I love spending the afternoon in the kitchen, chopping, cooking, baking and prepping for the week ahead. Sometimes there's a treat ready in time for afternoon coffee. These days I don't often have the luxury of an all afternoon kitchen session, but I'll take what I can get! I think I was probably meant to have a much larger family, because it seems that's who I'm cooking for. We're only a family of three (me, Colin and the boy E) and usually my mom is here on Sundays. So, if you're in the neighbourhood on a Sunday, drop by for dinner....there's always lots of food! I usually try to make something special, or new....sometimes it's good, sometimes it's just okay.

This evening's dinner was good! I tried another recipe from Super Natural Cooking....this time, Millet Fried "Rice", which is pretty much a classic fried rice but using millet instead of rice. For the unaware, millet is a grain most often found in birdseed mixes in North America, but is actually a staple food of almost a third of the world's population. It's really good- nice texture, slightly crunchy and nutty tasting- and chock full of magnesium......see, you learn something new everyday! If you're still leary, consider that Colin, king of all things unhealthy and super refined, said "hmmm, it's actually pretty good....not rice, but good". Then he doused it with the usual slop of soy sauce that must apparently accompany anything that is of even slight Asian influence. Sigh. At least he tasted it first, this in itself is progress. Then he packed leftovers for lunch. So, I guess it passed the test.

Also on the menu- Hoisin glazed chicken breasts with sesame seeds and a mixed green salad with Asian sesame dressing (Renee's- highly recommend it!) and roasted chickpeas (store bought...I haven't gone that far yet...but really, how hard can it be??!!). Dessert was a woefully unhealthy Peach Crisp with vanilla frozen yogurt...but so good and the peach season is short!

Here's my Peach Crisp recipe....

Peach Crisp

Filling:
10 cups of peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup brown sugar, less is fine if fruit is sweet
1/3 cup white sugar, less is fine if fruit is sweet
Heaped 1/4 cup flour
1 tsp cinnamon

Topping:
1 1/2 cups flour
1/2 cup white sugar
1/4 tsp cinnamon
1/2 cup butter

Preheat oven to 375F

Toss peaches with lemon juice. Mix remaining filling ingredients and toss with peaches until fruit is coated. Place fruit mixture in large greased pan.

For topping, mix flour, sugar and cinnamon. Cut in butter to form crumbly mixture. I usually do this in a food processor, but you can also use a fork. Top fruit with crumbs. If you have too much, just freeze the leftovers for your next crisp.

Bake 30-45 minutes, until fruit is bubbling and top is golden. Remove from oven and let stand for 10 minutes or so before serving. Serve warm, with ice cream.

Enjoy!