I don’t usually post lunches but since I made all the components from scratch, it seems worthwhile. I soak dried chickpeas overnight, cook them, and blend them into hummus. My version is way lower in fat than most recipes you see. I also use the Cooks Illustrated recipe for the tabouli. They both turn out great. All I need is some pita bread and, voila, lunch.
Hummus., tabouli and pita for lunch
After a pretty much vegetarian week I decide on bison steaks for dinner. I buy them at Whole Foods. They are only 180 calories for a 6 ounce portion. Along with the bison I make Brussels sprouts which were picked up at a farmer’s market on the way home from Carmel. I also pressure cook some rutabagas. I serve my portion with ketchup which I like with beef. (Sorry!)
Bison medallion with rutabagas and Brussels sprouts
Tonight I make a simmering pot of chicken broth with mushrooms, carrots, onions, celery and parsley. There is enough liquid to cook the ravioli in. The ravioli is filled with mushrooms and mozzarella. It’s very tasty and I have leftover broth to start a new soup tomorrow!
Ravioli in brodo
New year, new beginnings. Goodbye Chicken Monday, hello Meatless Mondays.
Vegetable soup with white beans and kale
On Friday we are having our floors deep cleaned and we have had to move all our furniture out of all the living spaces. We don’t want to make a mess in the kitchen so we are basically having one pot or no pot meals. On Wednesday, we had whole wheat pasta with tomato sauce. On Thursday, we had pre-made ribs from the grocery store with beans and vegetable salad. On Friday and Saturday we will be eating out so there won’t be much to post until we get back to cooking on Sunday.
One of our big problems now will be how to cook meals without getting grease anywhere. When we moved the rugs out our floors were noticeably grimy. I’ve suggested an outdoor kitchen but John thinks that solution is a little extreme. Hopefully we can find a way to keep these pristine floors clean!
This was so delicious last week that we had an instant replay tonight. Mmmmm, it came out just as well.
Seared scallops with new potatoes and green beans
Over the weekend we had our July 4th celebration with flank steak on the grill, corn on the cob and a broccoli salad. We had multiple types of berries with pound cake for dessert. In all the hubbub I, of course, forgot to take pictures. The next night we had leftovers and that brings us to Chicken Monday.
We used pre-cooked chicken strips from Costco for the chicken portion and brown rice for the rice portion. Normally I cook brown rice in the oven and it comes out perfectly every time but John wanted to have the curry liquid absorbed into the rice so we cooked it stove top. We also added a ton of vegetables. Unfortunately the rice was not quite cooked through but the dish was tasty and we have been snacking on the leftovers.
Curried chicken with brown rice and vegetables
This was the best scallop dish we ever made. I think it is thanks to the amazing tartar sauce from the Fish Market. Their secret ingredient? Yellow mustard. Who would have thought.
After July 2, there was much eating off plan. It’s Monday, July 8 and I plan on posting a very positive chicken Monday later.
Scallops with new potatoes and green beans (also Fish Market tartar sauce!)
I know this seems like blasphemy but we did not eat chicken on Monday. It was just too hot to cook much of anything so we had the leftover pork. Beyond that I can’t remember much about this unmemorable meal.
Last week was a confusing eating week. It was really hot, like in the 100’s. Sarah was over a lot because her apartment is not air conditioned. There was Fourth of July and a family party on July 6. All of these things conspired to make it a bad eating week. I also conspired.
So I am just posting a couple of meals from last week.
We kept on intending to have this pork tenderloin. We got it defrosted and decided on a new way of cooking it. Then we kept putting it off because it was too hot and Sarah was not a big fan of the meal idea. We saw a recipe in Cook’s Illustrated where the tenderloins are tied head to tail and grilled. This is supposed to facilitate more even cooking because the thickness is more uniform. I made a pesto-ish thing to put in the middle between the two tenderloins. John cooked it on the grill using indirect heat. By the time the middle was cooked, the pork was dry. Oh, well, the couscous and the Brussels sprouts were good.
Pork tenderloin with couscous and sprouts
Omnivore 