Friday Food Round-Up

This week started out with the best-laid plans and then…all of them changed.  A change in plans = an opportunity for more feasting.

This week I think we definitely hit our stride when it came to the hot meals-leftovers ratio.   There was exactly enough for him and exactly enough for her.

I’m into it.

Sunday: Homemade Pizza with Goat Cheese, Artichoke Hearts, Green Olives and Red Onions

Since I had an extra night to spend in D.C., Linds and I decided that it would be lovely to have a girls’ night (like the rest of the time we spent wasn’t?) and cook dinner together.

I had been dying to teach her how to make a homemade pizza crust, and after I suggested it, she immediately informed me that she specifically wanted for us to make the pizza with goat cheese and artichoke hearts that Marcus had scorned.

Obviously this was not a think-twice situation.

So we actioned one of those (with a sauce this time instead of tomato slices…recommend) and a side of roasted broccoli, which in my opinion, is another major cooking life-skill.

It was simply amazing.

Monday: Meatless Tamale Pie

Like so many things that come out of our kitchen, it wasn’t pretty.

But served up with a side of guacamole and a dollop of greek yogurt,  it was delicious and it was definitely a leftovers-war horse.

Since we made too many modifications to count, I’ve drafted a recipe of what actually happened that evening.  But, I haven’t had the time to get it all pressed-up, yet.  So expect that in the next week along with a couple of other recipes I’ve been holding-out on you.

Wednesday: Chicken Tikka Masala

Kittens, it is a delicate dance when you need to thaw chicken (preferably in the fridge), and marinate for somewhere between 3-4 hours and overnight.

Because overnight was never going to happen this go-round, I decided to get clever.  You know, since Marcus gets home from work earlier than I do.

So on Tuesday I mixed the entire marinade excluding the yogurt, popped it in the fridge, and left a sticky note for Marcus.  The action items?  Add yogurt, chop chicken, toss in marinade, rest.

Our reality: The chicken got an hour and a half of time in the marinade.  We used 0% Greek Yogurt from Trader Joe’s instead of full-fat.  Instead of engaging in any sort of shenanigans involving skewers and a broiler, after combining spices and the onion/garlic/ginger mix we added the chicken with the marinade to the pan.  Browned it.  Incorporated tomatoes.  Simmered on medium-low for 30 minutes.  Added cream.  Simmered for 10 minutes more.  Squeezed lime juice.  Served.

To Jenna’s credit, this is now one of Marcus’ most-favorite homemade meals…ever.

What were your kitchen-capades this week?


9 responses to “Friday Food Round-Up

  1. Can I move in with you?

  2. I second Kate’s request.

    That aside, I highly recommend marinating the chicken tikka overnight…you can even marinate frozen chicken so it gets flavorful while thawing. It makes ALL the difference. But in a pinch I totally get the need to expedite things! I’m guilty of doing the same.

  3. That pizza combo looks great. I am going to try it soon!!!

  4. great looking eats!
    my kitchen capades included homemade hummus, black bean dip, and several baked potatoes topped with salsa and nutritional yeast 🙂

  5. Looks like a nice week of recipes and eats!! 🙂

  6. What a delish array of foods! No kitchen adventures for me this week.

  7. That meatless tamale pie is calling my name. My food week was heavily PW as a mode of survival. I posted it, thinking myself very cleaver, then remembered your weekly round-up. I blame copious amounts of NyQuil. My apologies. 😉

  8. I had a horrible week in the kitchen – or rather, out of it. Which is why I’m getting back on track this week. No more takeout for me! Your meal ideas are great – how did I never think of Greek yogurt instead of sour cream??!!

  9. They all look wonderful, as per usual 🙂

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