Carrot Cumin Soup (it was orange!)
Tandoori-Style Chicken Thighs (Brownish/Turmeric colored, shaped like chicken thighs)
Roasted Parmesan-Paprika Potatoes (Reddish Wedge Shapes)
The Carrot-Cumin Soup was made by simmering five chopped carrots, 1/2 chopped onion, 1 stalk of celery (chopped) and a tsp. of cumin and 1/2 tsp. of coriander in chicken stock. Salt to taste. Then I used the immersion blender to smooth it. Note about that - I discovered (again) that the immersion blender is best used when it can be completely submerged. After I cleaned carrot soup off my shirt, arm, face, hair, countertops and wall, I moved it to a smaller pan, where it was a little deeper. Then I was able to puree what was left (ahem) into a smooth soup.
The Tandoori-style chicken thighs were marinated in plain nonfat yogurt, a tsp. of turmeric, 1/2 tsp. coriander, 1/2 tsp cumin, salt and pepper, and about a Tbs. each of minced garlic and ginger. Then I did my usual thing of putting them on a foil-lined pan and sticking them on the grill. Technically you're supposed to grill them, but there's that thing about the charred stuff from the grill not being good for you. (I figure that sounds better than the real reason I do it, which is that I'm too lazy to clean the grill all the time.)
The potatoes were tossed with olive oil, parmesan cheese, and paprika and roasted for about an hour.
It was nice to sit down together and do a little catching up with each other after having the kids here. Dinner wasn't the most amazing thing I've ever made, but it was good enough.