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Posts Tagged ‘you have to make dinner EVERY DAY’

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.

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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.)

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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Last week included one night during which Carla had a bout of stomach virus (why must barfing inevitably happen at night?) and I slept a total of 2 hours and 20 minutes, one night during which I spent NO JOKE $9 (NINE) American dollars on mangoes because three of them were rotten on the inside and yet it was my anniversary and I had a beautiful piece of fish and I REFUSED to make something different than the recipe I’d planned (yes, I know it’s probably my own fault for buying non-local, not-in-season produce but I need my fresh fruits and veg, people!), and a night where a (tiny, non-threatening, and probably very cold) caterpillar crawled out of a green pepper and made my dinner very one-sided, pepper wise (I like to have an equal amount of red and green peppers).

So I think you will empathize with me when I say that I feel really crabby about making dinner (and just in general). Despite the crabbiness, dinner doesn’t make itself.

One day this week we are going out to dinner with friends, and another day we are going to an afternoon football game so I’m not sure if we will eat at the stadium or not. Either way, I’m not going to want to make a Real Dinner when we get home, so I am planning something that will easily meld into future weeks if we decide not to cook it.

Oh and look at that: this takes us right up to Christmas Eve, so I will need to figure out what I am serving for dinner on the 24th, 25th, and 26th. Sounds like a separate shopping trip, if you ask me!

Meals for the week of December 18 to December 24

  • Tacos

Note: I think tacos are my favorite food.

 

Note: I may end up swapping the zucchini noodles with the side for a different meal… the flavor profiles might be way too different for this to be a good pairing.

Follow up: Indeed, I swapped out the Asian zucchini noodles for the roasted green beans.  Also, this meal is good but it is REALLY oil-spitty. My whole stove and counters and floor and microwave were covered in oil splatter and the whole house stank of salmon for two entire days. Yuck. Maybe if there were a way to oven roast this… Also, the salmon took WAY longer to cook than the recipe suggested. All in all, this made me very cranky to make even though it tasted good, and even though my husband really liked it.

Note: This is one of my three favorite stir fry recipes. SO GOOD. As with literally all stir fries, I make it with red and green bell peppers. I also throw in some broccoli and some zucchini if I’m feeling fancy.  I also like to throw in some peas, but my husband is not crazy about them so I usually leave them out. By the way, you can make this without kaffir lime leaves — just squeeze some lime in at the end. I can get them at a local Asian supermarket, and I love the subtle citrusy essence they add to this meal.

 

Note: Over time, I have HEAVILY adapted this recipe. I use boneless skinless chicken breasts. I put in a whole head of garlic, and I sauté the garlic and onion before adding them to slow cooker. For the liquid, I use 1/2 cup lemon juice, 1/2 cup wine, and I also deglaze the onion/garlic sauté pan with an additional 1/4 cup of wine and 1/2 cup chicken stock. The sauce is pretty yummy and I usually like to sop it up with some couscous, per the Martha Stewart recipe linked above (although all that link says about the couscous is to “prepare it per the package instructions.” Gee, thanks.).

Follow up: Man I enjoy this. Mainly I like the garlic cloves (which I halve before cooking), which get soft and sweet and I’m sure make me a real pleasure to be around for weeks afterward. We used leftover rice instead of couscous, which was DEEPLY inferior. And the chicken sure gets dry. Although that could be because I cooked this for six hours when really it would be ready in three or four. My bad. Thankfully the sauce helps counteract the dryness.

We will also be making zimtsterne over the weekend, which are delicious almond-y (and gluten free, if that matters to you!) cookies that my husband discovered last year. Santa gets hungry, yo.

Follow up: These cookies are GREAT. For future, I need to put more of the remainder egg/powdered sugar mixture on top of each cookie than I think. I was stingy with the first batch and had more than enough leftover. The last batch had a nice thick layer and it is by far the best. Also, you can’t really tell when these are done. I kept peeking at them after 15 minutes for the first batch, and ended up keeping them in for 20 minutes, and they are CRISP. The last batch I did for a scant 17 minutes and they are chewy and marvelous. Also, I could not achieve pure white glaze, like the example picture in the recipe link. Even the cookies I baked the least amount of time have a brownish tinge to them. So that’s kind of disappointing. Still delicious though. Oh! Last year, I bought bleached almond meal even though the recipe specifically says non-bleached almond meal. They were good then, and very good now with the non-bleached almond meal. The non-bleached just gives them a little bit more of a texture… like… you are chewing on a cookie that has pieces of almond skin in it (which it does). That doesn’t sound pleasant but it IS. But both ways are good.

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Aha! My favorite/least favorite day of the week: Meal planning day! Let’s get to it.

A couple of commenters kindly mentioned recently being impressed with the variety of recipes I post and cook for my family each week. First of all, *blush*. Secondly, these first couple of weeks are giving you a false impression of my typical cooking style. Well, maybe not TRULY false. But I promise there will come a day when my meal plan looks like “tacos, spaghetti, soup, chicken paprikas, stir fry” for several weeks in a row.

For now, this “posting about my dinners” is novel and it’s inspiring me to be a bit more creative in my meal planning. Also, my husband and I are trying to watch what we eat in a way we hadn’t been for a few months, and that forces me to be more thoughtful and creative in what I cook. (I could – and probably will, at some point when the novelty wears off – just do some variation on “chicken + vegetable” every day. But that gets tiresome quickly.) Also also, I get SO BORED of Our Regular Fare that sometimes the boredom alone is enough to spur me to choose more varied options.

I totally get that meal planning doesn’t work for everyone. For me, it is purely an efficiency thing: going to the grocery store is a huge time suck and I hate it. But I do admit, there are days when NONE of the meals on my list sound appetizing and I have to come up with something else on the fly. Last week, there was a day I didn’t feel like cooking, so I scrounged around for something in the fridge and my husband got Panera.

That means that I have a meal from last week to carry over to this week. Also this week are a) my husband’s work holiday party and b) our TENTH WEDDING ANNIVERSARY, for which we are going out to dinner, so I have fewer meals to plan for. Woo hoo!

Meals for the Week of December 11-17

Note: This is the holdover from last week, which means I still have all the ingredients at home. I hope the parmesan is holding up okay (it is… many weeks old).

Note: My husband and I pair this with basmati rice and caramelized onions, and he also adds sundried tomatoes and feta cheese to his plate. Nothing green on this plate, but you could add a quick side salad if you were so inclined.

My notes from the last time we ate this said to use lettuce instead of cabbage. I am also going to omit the avocado from the salad and the half and half from the crèma; I found it was liquidy enough with just the addition of the lime juice.

Also, I will tell you a secret: Using chipotles in adobo sauce is one of my favorite ways to add kick to meals. But I hate the texture of the chipotle chiles. So I puree a can or two of in the blender and then spoon a tablespoon of the puree into ice cube trays. Then I have a plastic baggie of chipotle ice cubes I can add to ANYTHING – chile or crema or chicken marinade. Super easy and delicious.

Follow Up: My husband says this is too spicy. I don’t know what to do with that information.

Note: This recipe is new to me. I am a little wary of the big chunks of celery (outside of tomatoes in all forms, there is almost nothing worse than slimy cooked celery) but otherwise it sounds good.

Note: This is a Regular Stand By. My husband and I also add one each of a red and green pepper, and I chop up a jalapeno on mine.

Note: My notes from the last time we made this say, “This was pretty good. Husband liked it more than I did.” So. Hmm. I am not sure what to do with that. Maybe I will use regular paprika instead of smoked? I can tell you one thing, and that’s that I will definitely be omitting the parsley, which I hate. I also have baby Brussels sprouts leftover from last week, so I will be roasting those little guys with a couple of shallots.

Follow Up: I did indeed replace the smoked paprika with regular, and liked this much better. It was quite salty, made saltier because I think I over salted the Brussels sprouts as well (and burnt the everloving souls out of the poor things). Also, the whole meal desperately needed acid. Next time, I should make this with lemon broccoli, and/or maybe just squeeze a lemon over the chicken when it comes out of the oven. Oh, I also used thyme instead of oregano because I went to three grocery stores and there was NO OREGANO and it worked just fine with the thyme.

All right, off to the grocery store! Hope your dinner plans this week are tasty!

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How pleasing to discover that so many of you enjoy reading dinner posts! Should you want to chat about what YOU’RE having for dinner, I am all ears!

Here’s what’s on the schedule for the coming days:

Meals for the Week of December 4 through December 10

Follow up: My husband wants to include the zucchini noodles in our meals more regularly.

Follow up: This is good and very simple… but the marinade is kind of boring (it is just soy sauce, after all). Maybe next time, add a bit of brown sugar and/or some ginger?

Follow up: This is good; nicely spicy. But I think I prefer the Honey Chipotle Chicken version (https://www.howsweeteats.com/2014/01/honey-chipotle-chicken-bowls/). The marinade has more complexity because of the honey and the mustard. (This is important because I like to use the cooked marinade as a second dressing.) And the lime vinaigrette also has honey, which adds a little sweetness to an otherwise pretty simple dressing.

Follow up: This is super delicious. My husband enjoyed it even though he’s not crazy about tilapia. I did not cook the filets individually en papillote; I put them all together in a glass baking dish and poured the marinade over the top.

Edited to add: While I was at the grocery store, I spotted some really yummy Brussels sprouts, so I will swap those in for one of the broccolis.

While I’m thinking about cooking, I am also strongly considering getting a half sheet pan. Right before Thanksgiving, I bought a couple of new cookie sheets – something like this, with a bakeable cooling rack, but mine (where did I buy it???) had two cookie sheets – and it’s got me all itchy to buy MORE.

A half sheet pan would be really useful. I am often baking small amounts of things – chicken nuggets for Carla, a single can of chickpeas for Carla, a piece of salmon for Carla; okay, pretty much I do all my small batch baking for Carla – and I think it would be nice to have a smaller space for a smaller piece of food. Plus, less aluminum foil to use and less space on top of the oven to occupy once the thing is done.

This set of two half-sheets is currently in my Amazon cart, but I haven’t quite been able to get over my price hurdle yet.

Why are cookie sheets so expensive, is what I want to know. They’re HALF sheet pans, why are they nearly $20?

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