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Archive for the ‘Dinners This Week’ Category

My current mood is shifting somewhere between “can’t stop cringing about how awful high school was and how immature I was and how desperately sad it was that I actually thought high school was good at the time when upon reflection it clearly was NOT” and “bleak contemplation of the universe’s eventual and wholly unknown end which will lead to Absolute Nothingness, at least for me, and even if I’m lucky enough to miss the end of the universe it will be because I am already dead.”

And I am expected to make dinner, every single night, on top of all that. BLEAK.

Something I don’t think you know, probably because I have failed to tell you, is that Carla rarely eats dinner with me and my husband. RARELY. We are talking once or twice a week if we are lucky. Which means that I am cooking her dinner and then putting her to bed and then cooking dinner for myself and my husband. And she’s SO PICKY, which means that I expend a tremendous amount of energy thinking about how to tempt her to eat new foods and trying to figure out how to schedule the few foods she will eat so that she isn’t getting chicken dinosaurs three nights in a row, or whatever. YES, I feed my child copious amounts of chicken dinosaurs. SHE EATS THEM.

Sorry. I am apparently also feeling a little yelly at the moment.

Where was I? Oh yes. Rehashing high school failures, fretting about the acceleration of dark energy, moping about our endless need to eat.

So, here’s my hastily-thrown-together meal plan for the week which I came up with while sitting outside the grocery store this morning. Oh. We are also having Brand New (Potential) Friends over for dinner on Saturday, which could be contributing to my woe.

Dinners for the Week of February 26-March 5

 Note: The farro salad was so delicious the last time I made it, there’s no way it can possibly live up to expectations. But I’m going to make it anyway. I will roast the green beans and diced onions before adding them to the farro.

  • Tacos

Note: This is one of the few things Carla eats with any regularity. She has also expressed desire to help make the dinner, which should be fun.

Note: This dish was so good when I made it a couple of weeks ago, there’s no way it can possibly be as good this time. I’m really setting myself up for failure this week.

Note: As you may have sensed, I put this on the weekly menu when I am not particularly moved to strain my brain thinking of new, fresh recipes to try. Oh well. It’s an Old Reliable, even if it’s lost most of its excitement factor.

Note: We haven’t had this in a while. I probably won’t eat the chicken, but I can load up with chickpeas.

Note: Yes, basically we are doing exactly the same thing that we did the last time we had guests. My mom suggested my grandmother’s special salmon recipe, which my husband vetoed because fish can be… controversial. I wanted to do Lemon Chicken and My Standard Salad, but my husband is tired of the lemon chicken (which used to be our Go-To Guest Meal) and I am still not eating chicken and plus chili allows me to do everything in advance except serve the actual food. (If I made the lemon chicken, I would have to figure out when to put it in the oven, and then I’d constantly be fussing about whether it was done yet or not. Not really conducive to good conversation.) My husband will be making chocolate chips cookies.

  • Out
  • Leftovers

For Carla, my big plan this week is that I am going to try to get her to eat a hamburger patty; I bought some ground beef for the tacos and one of the chilis, and I am going to steal some to make her a mini burger. She has deigned to eat a meatball recently (just a bite or two, despite meatballs being one of her ENDURING FAVORITES a couple years ago), so I am really hoping I can get her to try the hamburger. Carla eats steak (on occasion), and I spotted two perfect Carla-sized (and Carla-priced) filet mignons at our meat counter today, so I am going to make one for her this week and freeze the other. We have a piece of salmon in the freezer, so I’ll try that one night. She used to eat salmon reliably every week, but when she had a brief bout of stomach flu this winter, it was right after eating salmon… and she’s been avoiding it ever since. (I get it.) I also bought her a tiny container of Hormel chili to try (prediction: she won’t), but I’m guessing I will end up making her chicken dinosaurs when our guests come over. And to round out the Carla Meal Plan, we’ve got tacos, chicken dinosaurs, and probably a “snack dinner” (with a bagel and cream cheese, some pepperoni, some fruit, some grape tomatoes). She gets a side of snap peas, broccoli, or green beans with each dinner, and I usually give her rice or bread, although we are working on eating plain penne. (She was penne at school, but not at home; she eats no other kind of pasta except food-colored spaghetti noodles.) There is also always fruit. Blueberries have been plentiful at our grocery store and delicious, but we also have a lot of apples on hand. So that’s it in this week’s What I Try to Get Carla to Eat. I wish we were having pork chops on a night when we could all eat together; Carla has eaten pork in the past, and I think if we all sat down together she might eat it again. Oh well. There’s always next week, when my family will inevitably require sustenance AGAIN.

Tell me what you’re eating this week, Internet.

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I am late with dinners this week because we had yet another four day weekend and I was busy playing Barbie Goes To The Doctor For A Routine Checkup And Gets Abducted By Unicorns Who Somehow Have Medical Degrees.

Also, I strongly considered seeing whether I could get away with not making dinner at all this week. But alas, I gave in.

We are going out three nights this week though, so that’s pretty close to just not cooking at all, right? One night, we are going out with friends and another night we are going out for my birthday dinner (Mexican food! Margaritas!) and another night we are going to try this local pizza place a bunch of my friends have been raving about.

Here’s what’s on the menu.

Dinners for the Week of February 20-February 27:

Note: I will be making mine with shrimp. This is my all-time favorite salad. The marinade for the chicken is SO GOOD. I like to drizzle it all over the salad. YUM.

Note: My husband asked for this specifically, and I aim to please!

Note: We have some leftover bell peppers from last week’s red curry, so fire fry it is! I totally screwed up the spice ratio last time I made this, so my husband made me promise to be more judicious in my spicing this week.

Note: These were SO GOOD when we made them a few weeks ago. We aren’t going out for dinner ON my birthday, so we’ll have these instead. Who says I can’t celebrate my birthday for multiple days?

 

Instead of birthday cake, I asked my husband if he would make this magical lemon pudding cake he made a few years ago. (NINE YEARS AGO. It has been way too long since I’ve eaten this magical cake.) I do not know if he has a recipe for it squirreled away somewhere, but it certainly looked a lot like this recipe from The Country Cook. (Although I don’t remember him using actual cake and pudding mix? But then again, NINE year ago.) Maybe it was this one, from Epicurious? Ooooh – or he could make little individual cakes, with this recipe from Once Upon a Chef! Well, I suppose I will leave it up to him. I’m pretty excited about it, though.

 

What are you up this week, Internet? Eating-wise or other?

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First, I love you. Thank you for your kind responses to yesterday’s crisis of parenting confidence. I read each and every comment yesterday and felt so understood and comforted. Also, Carla’s teacher noted today that a LOT of kids are off lately.  Some combination of recovering from all the illness going around and facing yet another dreary February day.  That helped, too. Today has not started out much better, but I didn’t cry, so we’ll call that progress.

Anyway. *Brisk clap.* No matter what emotional turmoil we’re facing, we still have to eat. So let’s plan some meals, shall we?

Tomorrow is my last day of this infernal challenge. It has been fun, if “fun” is a word you can appropriately apply to persistent headaches and an overwhelming longing for Diet Coke. And I am pretty sure if I tough it out for a week or so more, I’d be able to keep up with it. But I like carbs and I don’t want to cut them out entirely, nor do I want to live a wine-free life at this stage of my development, so I think I am going to stick to good ol’ calorie counting from here on out. But for tomorrow, I am going to make this FINAL sugar free option for dinner:

Note: Is this a complete meal? Shrimp and zucchini? Will my husband feel like there isn’t enough substance? I guess we’ll find out.

Follow Up: I made this version instead: https://damndelicious.net/2015/01/24/zucchini-shrimp-scampi/  It was DELICIOUS. Definitely filling, definitely enough for my husband and me. I will definitely make this again.

Then on Thursday, I am making Spaghetti with Meat Sauce (my own semi-homemade recipe, which is delicious) and we will get cake from our local bakery. Also, wine. And garlic bread.

For the remainder of the week (leaving a night for leftovers or going out):

Note: This is a tried-and-true FAVORITE in our house. I am going to see if this gets me back on the chicken train. (Ugh. The term “chicken train” is enough to make me leave the station again.) If not, I pack it with enough veggies that there’s no need real need for meat.

Note: This is another favorite. I use thyme or dill for the “herb” part of the herb crust. For some reason, Ina’s green beans and shallot dish is almost always the side I pair it with. It’s GOOD. And easy – especially because I don’t blanch the beans first. I just throw ‘em in with the sweaty shallots.

Note: Easy, delicious, healthy.

  • Black Bean Burritos

Note: I have missed eating legumes during this 10 day challenge. And cheese. Burritos are the perfect antidote.

I may also make a big pot of this for lunches next week:

 

What are you eating to combat the February Drears? Are you doing anything fun for Valentine’s Day dinner?

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My friend and I are doing ten days of no sugar/sweeteners, carbs, wine, or dairy because I enjoy self-torture. (Standard disclaimer, I am not a doctor and in any event I do not advocate cutting entire categories of food from one’s diet as a regular part of your longterm eating plan.) Basically, this means that I am trying as well as I can to eat only veggies, meat, nuts, and water for the next ten days. The lack of soda is so far the thing I miss the most, although I’m sure I will start pining for cheese any second now.  Seriously though, I am always up for a challenge, especially if said challenge will help me reset my over-reliance on cheese and chips. It’s just temporary, and I’m only on Day 2 and I hate life already, so we’ll see if I can even make it a week. (Although I made it a whole month without sugar, so I hope I can do this!) (Also, why do I do these things to myself????) Also, we have a date night this weekend and I can’t stand spending money on food I don’t like, so let’s call that a Planned Cheat Day.

Anyway, here is what I’m making for dinner this week (without any sugar/honey/agave, should those appear as ingredients):

Note: This cold weather has me craving two things: pasta and summer food. Let’s go with summer food this time since pasta is a no-go. This recipe sounds delicious. I might spice it up by adding in some bell peppers and throw in an avocado as well.

Follow Up: I don’t know why, but I didn’t follow this recipe AT ALL. Instead, I used this Chipotle Lime Vinaigrette for the salad and this spice rub recipe to flavor the shrimp. Then I followed these instructions for roasting shrimp in the oven. It turned out GREAT. Super delicious. And I didn’t even miss the honey.

Note: I always cut WAY back on the Chinese five spice powder because I find it easily overpowers the flavors. I will use some water chestnuts and leftover bell pepper to add some color to the lettuce wraps. If water chestnuts are a carb, I don’t want to know.

Follow Up: These are delicious but super messy. By the way, I use two whole packages of mushrooms because I love mushrooms. Also, keep in mind that this makes for a killer stir fry sauce after the fact. Usually, we eat all the pork… and then I make a veggie stir fry with the mushroomy sauce for lunch. There is a LOT of sauce left once the pork is gone.

Note: I will probably marinate the steak in the Italian marinade or the garlic and herb option from the link above. This Ten Day Challenge calls for no fruit, but I am making an exception for citrus juice used in marinades/dressings/this spinach recipe because I feel like it.

Follow Up: I used the garlic and herb marinade and it was super yummy. I used top sirloin steaks, which I prefer to flank steak. And I followed the instructions for oven roasting steak from this site to cook it. (I can’t stand searing meat first — yes, I admit it tastes better when you do that. But it makes such a huge splattery mess and my kitchen smells like Cooked Meat for days afterward.) The sautéed spinach was a huge disappointment. This is the second time I made it. The first time, I only made a little because I don’t typically like spinach and I was afraid I’d hate it and waste it. But I LOVED it. Then the next time… it was not good. My husband and I discussed it, and we think the first time success was a combination of low expectations and novelty. Too bad. Well, I can keep this on the back burner for if I’m REALLY sick of our standard broccoli, green beans, zucchini rotation.

Note: This is a new-to-me recipe but it sounds simple and tasty.

Follow Up: It WAS simple and tasty! Man, I love cod. It is pricey though. I got just over a pound of it for $16.95. (I got to the store so early, the fishmonger was just setting up his display of fish and didn’t yet have the prices up. And the last time I got there that early and asked him what the price of cod was, he got snippy about how he hadn’t had a chance yet to put up the prices. So this time I guess I would have spent WHATEVER IT COST just to not annoy him.) (I failed, by the way. I asked for a pound of cod; he put a piece that was a pound and a third on the scale and asked if it was okay that it was “a little over.” I said, no, I’d really rather it be closer to a pound. So he tried again. This time, it was a pound and a quarter. Still too much, I said. A) That’s an extra $4 and B) My husband and I can’t eat more than a pound of fish, even though we cut off a small piece and cook it for Carla who ignores it completely. Third time, it was 1.17 pounds and he didn’t even ask me, he just wrapped it up for me. SIGH.) (I know it was early and he was probably doing the very best that he can.) ANYWAY, this dish was delicious and easy. And it looked very pretty, with the little pile of asparagus on top of the fish, decorated with scallions and basil. The only thing that could have possibly made it better is if the “sauce” (literally just soy sauce) were a little thicker. I added a big blurp of sriracha to mine and that thickened it a little, but my husband is less interested in spice and he found it too thin to properly flavor the fish. Not quite sure how to fix that issue, though.

Note: I will be omitting the honey from the recipe above, but otherwise this sounds yumster. Or maybe I will marinate it in the chipotle marinade from my “steak marinades” link above. Hmmm… This is gonna have to be a game time decision.

Follow Up: I did end up using the chipotle marinade and it was DELICIOUS. Also, since my husband was on call and his arrival time was unpredictable, I sliced the zucchini lengthwise, cut up some red onions, put them all on a baking sheet, and drizzled them with olive oil and salt and pepper. Then I baked them at the same time that I baked the pork chops. The pork chops may have been a little overcooked by the time my husband got home, but everything was still very tasty. I doubled the chipotle in the marinade so that there was a little extra “pan sauce” to drizzle over the cooked pork. I love me a pan sauce.

  • Note: This week, I will skip the brown sugar in the sauce. Crud. I just looked and there is also sugar in the oyster sauce. Perhaps I need to rethink this meal…

    You know what? I can’t do this. It won’t taste good. I am going to swap this out with good old Taco Salad.

 

I am also doing a Valentine’s baking project with Carla and one of her friends. You know, because I like torturing myself so much.

Follow up: These did NOT turn out well. I will NOT be making these again. Carla and I made a test cookie, and THAT worked fine. But the batch that Carla and her friend so lovingly made burned, so I had to real-quick make all their cookies again and shove them in the oven so they wouldn’t notice. And half of THOSE stuck to the cookie sheet or fell apart. Then I made a third batch and the cookie expanded into the “stained glass” part so that you couldn’t even see it was a heart. Also, I couldn’t taste them because of my stupid challenge. FAIL.

SG cookies 1

Pre-cooked

SG cookies 2

Baked, second batch because the first batch failed. And they are so messy and definitely are going to stick to that cooling rack.

SG cookies 3

The girls frosted them and made them look 1000 times better than they did straight out of the oven. Still sticky though.

SG cookies 5

I tried to make some plain round cookies with small hearts cut out of the center and they STILL looked bad. The bake was better, though. I am nowhere near as good a froster as the girls.

Look for a repeat of these meals next week because it is REALLY hard to find recipes that fit my overly rigid and ridiculous ten-day challenge. No YOU eat eggs — I refuse.

Anyway: please tell me all the decadent, cheese-and-sugar filled foods you are eating this week, Internet. So that I may live vicariously through you.

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I feel very blah  this week, in terms of meal planning. It’s so cold. I just want to curl up in a big bowl of spaghetti and meat sauce until spring.

Dinners for the Week of January 29- February 5:

We are rolling over a couple of meals from last week:

Note: I made these veggie quinoa bowls as a side a looooooong time ago. And now I am going to attempt to alter the recipe to make it more My-Family-Friendly for a main course. I’m adding shrimp, which I will probably marinate quickly in some lime juice and garlic and paprika, and I am replacing the broccoli with red and green bell peppers. Also, I am going to increase the amount of quinoa so there’s enough to satisfy my husband’s appetite. Also also, I am not including the peanuts.

Follow Up: Well, even though I amped up the veggie quotient and added shrimp, this still felt like a side dish. A GOOD side dish, don’t get me wrong. But my husband, in particular, didn’t feel like it was hearty enough for dinner. He added a big pile of spinach to his, which made it feel more like a salad. But we discussed how to dinner-size it more for next time and came up with these solutions: 1) We will add avocado and edamame to the salad to make it feel meatier. 2) My husband might also add black beans to his portion, which I rejected because I don’t like cold black beans. (He also suggested adding corn, which doesn’t seem like it would “go,” to me, but maybe I’m being overly rigid.) 3) We will add a small amount of honey to the dressing, which had some bitterness. I used this recipe for the shrimp, which was fine, but not so spectacular I’m rushing to do it again.

And:

Note: This is one of my favorite marinades. Simple and delicious. I will pair it with broccoli.

These are the new meals on the agenda. I am guessing we will end up eating out on Saturday night this week, so I’ve tried not to over-plan.

Note: I’ve made this before, as a side for something else. It was good enough that I want to try it as the main course.

Follow Up: This was good. Definitely a solid stir fry.

Note: This is a brand new recipe. I bet my husband will want some sort of meat as an accompaniment… Maybe I can roast him a chicken breast to add to his portion. And I will probably throw in some bell peppers leftover from the veggie stir fry to give it some color.

Follow Up: I was super suspicious of this, because I had no idea what it would taste like. It didn’t seem like it was inspired by Indian flavors… but it also didn’t seem particularly Thai… After eating it, I’d say it is somewhere in between-ish, maybe a little more on the Thai side. It reminded me a little of Massaman curry, but my husband disagrees. My husband and I had a little debate about the sauce. We both felt there wasn’t enough (and it was DELICIOUS). But I think if you doubled the sauce, it would be TOO saucy. And you can’t do one-and-a-half portions, because you’d be stuck with a half can of coconut milk and I for one don’t want to waste it or measure it out in the first place. So we decided on halving the chickpeas. Chickpeas, it turns out, are VERY high in calories OMG I did not realize that before putting this on the menu. It’s too bad, because I love chickpeas. Often, as with this recipe, I prefer them to meat of any kind. But if you jack up the veggie quotient, I think you won’t even miss the second can of chickpeas. Lower calorie, better sauce distribution: I think that’s how I would modify this in future.

Note: This marinade sounds easy and delicious. I will probably sauté the zucchini with a red onion and some minced garlic.

Note: I am suspicious of this recipe, but I love hamburgers and burgers sound properly festive for eating during the Super Bowl, so we’re going to try them.

Follow Up: THESE WERE SO GOOD. They were super easy, especially because my husband made them. And delicious. I kind of want to eat these every day.

What’s on your menu for the week?

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Since we went and had last minute dinner guests, I am once again recycling recipes from last week, although it’s only one this time:

Salmon Cakes with Zucchini: I have decided that I am going to adapt this recipe (https://www.thatskinnychickcanbake.com/fresh-salmon-cakes-with-homemade-remoulade/) by replacing the mayonnaise with two large eggs.And ignoring the Old Bay, which I don’t like. I will further adapt it by using the oven-baked method in this recipe. I am also planning to do a homemade tartar sauce for my husband. (I prefer a bit of mayo mixed with sriracha, myself.)

Follow Up: My take on the salmon cakes went pretty well. They were a little crumbly, but held together well enough overall. My husband did not like the addition of capers to the cakes, although I did, so we may have to find a compromise.

Poor salmon cakes. The salmon is frozen, so there’s no time pressure to eat these. And they are pretty high maintenance, which means I rarely want to go to the trouble of making them. But I am pretty sure the zucchini is on its last legs, so I MUST make these this week. Carla is off school today, so maybe she and I will make them together (and this also means I can avoid dragging her with me to the grocery store).

We are going to the house of new friends this weekend (yay! look at us being all social!) so I only have six days accounted for. That leaves us one wild card. (Although my husband and I have recommitted ourselves to low-calorie eating, so we’ll see.)

Here’s what else we’re planning for dinners:

Note: I made these veggie quinoa bowls as a side a looooooong time ago. And now I am going to attempt to alter the recipe to make it more My-Family-Friendly for a main course. I’m adding shrimp, which I will probably marinate quickly in some lime juice and garlic and paprika, and I am replacing the broccoli with red and green bell peppers. Also, I am going to increase the amount of quinoa so there’s enough to satisfy my husband’s appetite. Also also, I am not including the peanuts.

Note: I am not 100% sure what “Brummel and Brown” is, although my sense is that it’s a brand of margarine? I am replacing it with butter. I have never had farro before, so this will be an adventure.

Follow Up: I sort of cheated with this recipe. I ended up dipping the cod into a mixture of two tablespoons melted butter and two tablespoons lemon juice, then sprinkling the top with a mixture of two tablespoons panko, one tablespoon melted butter, 1/4 teaspoon paprika, and some salt and pepper. I baked the cod in a 9 x 13 dish at 400 degrees until it was cooked through, then I broiled it for two minutes to crisp the panko. But here’s where I REALLY cheated. I made the farro. I steamed some peas. But then I put the cut up green beans and diced red onion in the 9 x 13 dish — before I put the fish in there — with some olive oil and salt and pepper. I roasted the veggies for about 10 minutes, then added the fish and let the veggies continue to roast. Then when everything was cooked, I mixed all the veggies into the farro. IT WAS SO GOOD. My husband loved it, I loved it. The cod was delicious but the farro and veggie mixture was the star of the show.

Note: This is an old favorite, although I skip the roasted red peppers entirely. I love the marinade and I love the mushrooms. My husband always complains about this meal when I tell him it’s for dinner, but then he enjoys it. So I’m taking a chance on it again. Because even if our grill was operational, it is buried under 85 feet of snow, I will just marinate the mushrooms and then roast them. I use mozzarella instead of whatever cheese this recommends but I think many varieties of cheese would be delicious. I like to layer the cheese on the bottom and top of the scooped-out baguette, and then gently toast it in the oven. This helps prevent the bread from getting too soggy from the marinade. The biggest problem with this recipe is that the mushrooms shrink down to nothing, so you need way more mushrooms than you think a human could possibly need.

Note: This is the one where I throw a pork tenderloin, a chopped onion, a jar of BBQ sauce, some minced garlic, and some squirts of sriracha into a crock pot and cook for a few hours. So easy, so good. I like it on top of a baked potato, but my husband likes to make little pulled pork sandwiches with the pork and some easy coleslaw. My husband has a meeting one night this week, so I’ll make this, which is easy to leave in the crock pot and eat whenever you can. I usually make rolls with this recipe, but I am not going to. Maybe I will pick up some sweet Hawaiian rolls for my husband.

Note: This is one of my favorite marinades. Simple and delicious. Instead of having potatoes two nights this week, I will pair it with broccoli.

 

We are also bringing a salad to our friends’ house this weekend. I think I’ll make this salad with pecans and a maple vinaigrette (although you can bet I am buying candied pecans from Trader Joe’s) or this apple, cranberry, walnut salad… or maybe I’ll find some way to mishmash them together.

(This simple butter lettuce salad sounds divine to me, but a) my husband doesn’t like olives and b) the panko topping sounds like it might be better warm, and I won’t be at my house.)

What are you eating for dinner this week?

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Just as a general note, if you or anyone you know need a Girl Scout Cookies hook up, Carla is selling cookies between now and February 2. If you don’t know any Girl Scouts and you want cookies, want to donate cookies to U.S. troops, or want to support an Internet child you don’t know, let me know and I will send you a link to her online order form.

— — — — — — — — — — — — — — —

Last week reminded me that I enjoy shrimp. In small quantities. So I am going to try not to lean on it too much while I am avoiding chicken. Hence the Zero Shrimp Recipes below.

Also, we didn’t eat all the meals I’d planned (one night, my husband had a surprise – to me, not to him – meeting, so we ate leftovers, and another night we spent all day Going Going Going, so we went out to eat instead), so I’m recycling two:

Note: I think one of the reasons this is a leftover item from last week is that I am scared of the spinach. I don’t particularly like spinach, and I have never cooked it before. But I am getting sick of green beans, zucchini, and broccoli, which we rotate practically every three days.

Follow Up: This was SO GOOD. The cod was lemony and delicious, and super easy to make. I think next time I might even skip the flour, just sprinkle the fish with a little paprika, salt, and pepper, and drizzle it with butter and lemon juice. Very simple but really yummy. I also had a few baby potatoes and a red onion and some mushrooms lying around, so I chopped those up and roasted them with some olive oil, salt and pepper, and some fresh thyme. I was afraid the spinach would be gross, so I wanted to have a backup vegetable. But the spinach was AWESOME. I used this Ina Garten recipe (I love you Ina) and it was so simple and really delicious. All in all, an excellent meal! Definitely will do this again.

Note:  I am also planning to do a homemade tartar sauce for my husband. (I prefer a bit of mayo mixed with sriracha, myself.)

Another thing is that I think maybe I need to be more… honest? is that the word? about how many days per week I am willing/able to cook. Especially when it’s a new-to-me meal.

This week, I am going out one night with my dear friend/mentor. And I think I’m going to give us a second night for leftovers/going out/what have you.

Here’s what’s on the meal plan for the remaining three days:

Note: I don’t think I have ever cooked flank steak. And my husband isn’t a huge fan of asparagus. So this meal could be a big loser, we’ll see. (But it’s NOT CHICKEN.)

Follow Up: This was pretty good! The marinade was easy and tasty and overall this was very simple to make. I was a little wary of using boiled asparagus in the quinoa, so I roasted it, Ina Garten style (a little splash of good olive oil, some salt and pepper, roasted for 20 minutes in a 400 degree oven). It also turns out that we were out of quinoa, so I used couscous instead. Honestly, I prefer couscous so it worked out nicely. I think the biggest objection to this meal was the cut of meat, which was a bit fatty. Next time I could try a different cut of meat.

Note: This is a recipe I’ve made before, so I feel fairly comfortable fooling around with it. I am going to swap the chicken for pork tenderloin, and the carrots for parsnips andcarrots andred onions because I don’t really like carrots. Cooked carrots. Raw carrots are A-okay.

Follow Up: This ended up being good… if I scraped the mustard sauce off of the pork. I think in terms of mustardy pork tenderloin, I much prefer this mustard balsamic version from Jo Cooks.

My husband admitted that he does not care for cooked carrots either (a revelation), and Carla tried one — and one parsnip — and agrees that she does not like either. So we will be foregoing the cooked carrots in future

Note: I have some tilapia in the freezer from the last time I made this. So all I have to buy is broccoli and some shallots! Woot! Also, don’t let the “en papillote” thing deter you. This is SO EASY. And very delicious.

I can’t tell you how much I enjoy it when you tell me what YOU are eating this week, so please. Spill the beans. (Or chicken. Or spaghetti. Or whatever it is you’re planning for dinner.)

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