Monday, May 31, 2010

Menu for the week of 30 May 2010

Wow. It's been a while since I've posted my menu.
This week I'm expecting to do a lot of salads, as side dishes for BBQ meals, as lunches and possibly even as breakfasts! Welcome to summer.

Saturday 29

Roast chicken with hummus, fresh bread, & Salad
Sunday 30

BBQ Steak, baked potato/sweet potato, mixed green salad with spicy carrot and turnip salad
Monday 31

Lunch: Colorful black bean and crab salad.
Quesadillas with argulara and blue cheese salad.
Tuesday 1

Chopped Greek salad with chicken and feta
Wednesday 2

Grilled Salmon with lime butter and a mixed green salad
Thursday 3

BBQ Hamburgers & Salad Plate
Friday 4

Leftover buffet
Saturday 5

Shopping/Sale day

Tuesday, May 25, 2010

Savory Breakfasts?

What do you get when you combine:
  • Leftover wild herb rice (mixed with rice wine vinegar & mirin).
  • leftover jalapeno honey mustard cut with mayonnaise & herbs.
  • A tin of tuna.
  • A tomato.
  • An avocado.
  • A stalk of asperagus (barbecued). Sheets of nori.
I don't know either; but I hope to try making sushi out of this mess for a savory breakfast. I'll let you know how it goes.

Update: It's pretty good. I didn't use the avocado (too far past its prime) or the tomato; and only about 3/4 of the rice and 1/2 of the tin of tuna. It's falling apart as I eat it, but it tastes pretty good. And it's certainly different which was, ultimately, what I wanted for breakfast.

Either my sushi-making skills have degraded (possibly) or the nori I bought was the wrong type (most likely). The sheets have holes in them, seem way too thin, and in this case - were too old (liquid was accumulating in the sealed package in spite of the silica packet). So I should (a) buy new nori and (b) practice more. :)

Monday, May 24, 2010

Holiday Monday

Cooking shouldn't be hard. Motivation to get started may be lacking (especially when the TV is playing all manner of movies all day long), but cooking should be easy and recipes adaptable.

My recipe for tacos is pretty simple; but best of all -- it's versatile.
Tonight, intending to make enough for lunches, I thought I'd make a batch of beef tacos and a batch of refried been and tomato tacos.

The former is simple: dice your vegetables. Add a drizzle of oil to a hot pan and throw in your spices. Once they become fragrant, add your vegetables. When they're cooked, remove them from the heat and cook the beef in the same pan. Drain well. Then - add everything back into the pot. When it's good and hot; remove the mixture and set aside. Add about a cup of beef broth and scrape the pan well. When the mixture is reduced by 1/2, add a pat of butter. If you want it thicker -- add about 1/2 a cup of beans and mash them well. Add everything back in and reheat.

For the bean version - just replace the meat with the beans and add a diced tomato (juice and all). Use the pan gravy from the beef mixture (or start over with vegetable stock) and remember to mash the beans well.

Either wrap it in a tortilla or sever it over salad. I like to top it with sour cream and cheese, but anything goes.

It's too hot to make mexican rice; but I am going to make a lentil, hazelnut and cheese salad for tomorrow's lunch. That, combined with the re-fried beans and some lettuce will make for a filling meal.

Update: The lentil, hazelnut and cheese salad was amazing; I'm definitely going to have it again. The vegetarian version of the tacos needed to be reheated--which I didn't want to do. I'll save the filling for either making chili or a rainy day. Dinner last night (the meat version of the tacos) was really good - but needed more kick than the poblano peppers provided. Fortunately we had salsa on hand to deal with the problem.