Happy Monday! I am going to attempt to take this blogging thing up a notch, and post at least every week (gasp!) rather than once every two weeks. This is probably a crazy idea that I will regret when I am lying awake in the middle of the night freaking out about all the crap I have to do. But you will forgive me if I slip up once in awhile, right?
Let’s talk about what’s for dinner this week: I tell you what I’m making; you tell me what you’re making. Can we do that? I would love to make a sort-of weekly column out of this and get some dialogue going about how we all make breakfast, lunch and dinner happen during the crazy weekday rush.
I am hosting a whole bunch of family at my house this week–my brother-in-law, followed by my parents–so menu planning looks a bit different than it normally does (read: I am counting on my mom to cook for me!), but this is how things appear to be playing out:
Much to Kiwi’s chagrin, Sunday was Veggie Night (Kiwi likes his meat), and I cleaned out the vegetable crisper and pantry to make a big pot of veggie chili. We ate it with brown rice, some grated cheese and a dollop of sour cream. There were plenty of leftovers, which will make good lunches throughout the week.
Tonight was Fish Night: sockeye salmon filets slathered with the arugula pesto that has been languishing in the freezer, and served with lemony broccoli and roasted sweet potatoes (not to mention the really awesome photographer that captured it–sorry). Is there such thing as too much salmon? We might be getting to that point in this house…
Tuesday is Chicken Night, and I’m going to try my own variation on this recipe for Man-Pleasing Chicken. I hate that name but I love the look of that chicken. If I’m feeling very ambitious, or I can persuade my brother-in-law to help me in the kitchen, I may also make this Curried Cauliflower and Quinoa Salad to go with it.
Wednesdays call for Pasta Night, and if I can find myself some local asparagus, I will saute it along with some anchovies and garlic in a little olive oil, and mix it with cooked kamut spaghetti, lemon zest, lots of pepper, pasta cooking water and some grated parmesan cheese. Instant dinner, but totally experimental, so don’t blame me if you try it and it doesn’t work out. If I don’t find the asparagus, I will substitute chopped kale (already in my fridge) and replace the lemon zest with pine nuts. I totally should have planned this better. Alas…
Thursday was supposed to be Egg Night–a frittata with whatever odds and sods I might find in the fridge (always based loosely on this recipe). But my friend brought me a thai-marinated flattened chicken as a hostess gift (best friend ever, right?) and so I may just have to go for Chicken Night round two.
Friday and Saturday are totally unplanned; I’m hoping that my ma and pa will buy or make us dinner on one or both nights. Are you reading, Mom?
I know this menu sounds super random and totally in flux, but I actually kinda sorta planned it! Hence all the references to various “nights”– my meal planning M.O., which I plan to share with y’all later this week. I know…you are so excited you can’t contain yourself.
What are you cooking this week? I could be persuaded to change my plans…