Dinner with Friends

This week, my friends Pei and Erick moved into their new apartment in Cambridge.  To celebrate, they invited several friends over to their place for dinner! Pei used her magical cooking talents to make barbecue chicken, arugula pasta salad, and almond skillet cake, and I made stuffed red peppers.  After living in a college dorm for so long, it was super refreshing to hang out in a clean, air-conditioned apartment.  And we got to watch the Celtics game in HD:) so much fun.

 

Although I'm a vegetarian, I still enjoyed taking pictures of all of the food! 

Barbecue Chicken:

  

Mmm. I was told that this chicken was delicious. I believe it.

Pasta Salad with Arugula, Corn, and Cherry Tomatoes:

This pasta salad was absolutely delicious! I had never eaten a salad with cashews in it before, but the slightly sweet and crunchy nuts were perfect in this salad.  I'm definitely going to try and steal the recipe for this one:)

Stuffed Red Peppers with Tomatoes and Feta:

Back when I was in high school, I once tried making stuffed tomatoes for a Spanish class project.  It was a complete disaster.  After that, I avoided the genre of stuffed vegetables altogether, until I stumbled upon the idea for stuffed peppers.  Needless to say, it was a much better experience this time.

Almond Skillet Cake:

Pei, you are amazing.  That is all.

 

ahhh, this is the life.  Good food, good people, and the Celtics won. And, congratulations to Pei and Erick! Please invite me over to dinner again sometime:)

 
Recipe for Stuffed Peppers: 

4-6 large red peppers, cut into halves or thirds
1/2  small yellow onion, chopped
1 clove garlic, minced
1 tablespoon oregano
2 small tomatoes, chopped
1 handful of fresh basil, finely chopped
8 ounces crumbled feta cheese
1 handful shaved parmesan cheese
2 tablespoons olive oil

Preheat the oven to 400 degrees F.  In a medium-sized bowl, mix together the onions, garlic, tomatoes, feta, oregano, basil, and olive oil.  Gently scoop the feta cheese mixture into each red pepper half.   Place the red peppers on a baking sheet lined with aluminum foil, and cook for 30 minutes in the oven. Sprinkle the shaved parmesan over the red peppers, and cook for another 5 minutes or until the cheese has melted.  Allow peppers to cool for 10 minutes before serving.