Chicken breast with gravy, roasted butternut squash, asparagus
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Comforting chicken dinner. 10/15/18
Even though it continues to be around 80F for a high, the mornings have gotten very cool and the house stays chilly throughout the day. I feel like it is okay to turn the oven on again!
Monday is a comfort food, grounding day. Classic chicken dinner is definitely my go-to. John sous vides chicken breasts. I roast a butternut squash and quick-cook some asparagus. (Asparagus is on sale this week. It must be spring in South America!) A lot of times when planning this dinner I think, Boring! But then when I eat it I think, Ahh!
Posted in American, Easy, Poultry, sous vide, Vegetables
Tagged asparagus, butternut squash, chicken, chicken breast, sous vide, Vegetables
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Sweet and salty grilled pork with herbs and citrus. 10/14/18
This is a new recipe for us adapted from one I saw on The NY Times Cooking site. We do not usually cook pork because most cuts of pork are dry and tasteless. For this dish, though, we can use boneless pork spare ribs which come from a much tastier part of the pig. All it takes is a quick marinade in a fish sauce/brown sugar/lime juice concoction before John cooks on the very hot grill for a very short amount of time. In the meantime I make some rice and clean the hearty greens and herbs. Put it all together and you are done!
Sweet and salty grilled pork and citrus on a bed of rice, greens, and herbs
BBQ chicken, Brussels sprout slaw, smashed potato salad. 10/13/18
We are supposed to be making Instant Pot Shrimp Biryani tonight but we cannot find curry leaves. Plus buying U-20 shrimp costs about $25.00 for a frozen pack. So while we are out at the store we have to change gears and find something else to prepare.
What we decide on after a good bit of dithering are chicken thighs on the grill with BBQ sauce, smashed new potatoes with olive oil and lemon thyme, and an extension of our leftover cole slaw. After looking at the quantity and prices of cabbage I decide to buy eight Brussels sprouts and shred them on my mandoline. Sprouts and cabbage are in the same family and the result is that the cole slaw is improved by the addition of the hardier Brussels sprouts.
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Grilled BBQ c;hicken thighs, smashed potato salad, Brussels sprout cole slaw
Posted in American, Grilling, Kitchen tips, Poultry, Vegetables
Tagged brussels sprouts, chicken, potatoes
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It is still summer here. 10/12/18
Here it is almost the middle of October and the high temperature yesterday was 89F. That is much too hot for this time of year. All the magazines and websites have articles extolling hardy fall dishes and I have no inclination to make them. Our daughter’s tomatoes are still prolific so we are having gazpacho.
Gazpacho is so simple. I just put a bunch of vegetables, a little vinegar and oil, some hot sauce, and our daughter’s tomato purée in the blender. Since it is a little thick I add a bit of V8. What a quick dinner! (For a vegan soup omit sour cream)
Gazpacho with a swirl of olive oil, a dollop of sour cream, and cucumber garnish
To make our dinner a bit more satisfying I make smashed chickpeas with olive oil and oregano plus tomato in a toasted pita pocket.
Smashed chickpeas with olive oil, tomato, and oregano in toasted whole wheat pita
Posted in Easy, Mediterranean, Vegan, Vegetables, Vegetarian
Tagged chickpeas, Gazpacho, sandwich, soup, tomatoes
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Burger, slaw, chips. 10/11/18
John grills the hamburgers. I make the cole slaw. We open a bag of chips. Dinner. (At least the cole slaw is homemade!)
Grilled hamburger, cole slaw, chips
Posted in American, Beef, Easy, Vegetables
Tagged cabbage, carrots, coleslaw, ground beef, hamburgers, Onions
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Mushroom farrotto 10/10/18
In farro with mushrooms the farro is taking the place of rice which would have made this dish mushroom risotto. Farro is a tasty grain and kind of looks like brown rice’s big brother with a nuttier flavor and a more pronounced chew. The nice thing about farrotto is that you do not have to stir it constantly like risotto. After sautéing the mushroom, garlic, and onions it just cooks at a low simmer for about 50 minutes and then you uncover it, turn up the heat, and reduce the leftover liquid while stirring hard to create a sauce.
It is pretty homely looking so I made a salad to brighten our plates up.
We are still getting tomatoes from our daughter’s plot
Farro with mushrooms and a green salad
We used some chicken and beef stock and some pancetta to bolster the flavor of this dish but you could easily make this vegan by using vegetable stock and make it heartier by using additional stock from soaking dried porcini mushrooms. The jumping off point for our dish is NY Times Cooking, Farro with Mushrooms. (Unfortunately no longer a free site)
Posted in Grains, Vegan, Vegetables, Vegetarian
Tagged farro, green salad, mushrooms
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New recipes menu. 10/10/18
We have three new recipes on a week that begins on a Wednesday and ends the following Monday. It is kind of a hybrid week since it is starting in the middle of one week and ending on Monday. John has told me that he does not want our weeks to begin on Monday going forward because it is a bad food shopping day. Okay, we will see how this works.
Anyway here are this week’s entrees. There are three new recipes. I am excited!!
Currying flavor. 10/9/18
John and I arrive back in California around 10 AM which means we got up really early this morning to drive to Las Vegas for our flight. We need something simple for supper. Curried chicken and rice fits the bill!
My contribution is chopping the onions and carrots. I have hurt my back so am spending limited time standing up. So many hugs to John for taking the lead role in dinner tonight. It is a combination of chicken, rice, onions, garlic, raisins, and carrots cooked all together with a curry spice blend – an easy and enjoyable one pot meal.
Curried chicken and rice
Mexican night. 10/7/18
Since we are going home on Tuesday, this will be my last post until Wednesday. We have scrubbed the kitchen sparkly and cleared all the decks of everything in anticipation of a photographer coming to take pictures so we can sell our house. No eating in this house!
Our final dinner is shrimp tacos with spicy black beans. John uses the grill to cook the skewered shrimp and toast up the tortillas. They both taste so good done this way that I think it will be our default way of making shrimp tacos.
Shrimp tacos and spicy black beans
Posted in Easy, Grilling, Legumes, Mexican, Shellfish
Tagged black beans, Mexican, shrimp, Tacos
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