All I’ll preface this week with is THANK GOD FOR NATURAL LIGHT. In contrast to weeks-gone-by, my food was 11/10 cooperative when I attempted to capture it on
a memory card film.
Which is to say that it looks…edible?
Sunday – Basic Muffins with Zucchini from How to Cook Everything
Something I realized about a month ago is that I haven’t really actioned any proper baking since…December? Which is a tragedy all its own.
But time flies, and then you get busy and then you remember that you have a husband who doesn’t eat sweet treats.
Hello there, reality. I’ve missed you so.
I wish I could say that muffins have been on the to-do list for a long time, but that’s really not the case. On Sunday our zucchini multiplied after Sue stopped by, and I realized I had to get baking or we were going to be in big-time trouble.
This endeavor reinforced two things:
- Baking needs to become a regular habit.
- I REALLY need to turning to this cookbook (or as I mentally refer to it, the Bittman Bible) more often. It never disappoints.
I’ve been craving enchiladas for oh…about three weeks now?
And while, in my mind they are a perfect food, they’re also 100% most certainly NOT a summer food.
did it for the red sauce just couldn’t stay away any longer.
To justify my unseasonal actions, I decided to substitute the frozen turkey breast that’s been lurking in our freezer for the chicken that the recipe calls for. It was unnoticeable, saved us the big bucks, and freed-up some much needed freezer space.
NOTE: If you’re a beginner in the kitchen, these enchiladas are an extremely manageable project, so defintely give them a try!
All I can tell you about the Corn and Avocado Salsa/Salad is that you need to make it. Yesterday.
I follow Kirsten’s recipe to a T (let’s be serious – we all know this never happens in my kitchen) and since I first tasted it a few weeks ago, it has been haunting my every waking moment. I don’t want to say make a double recipe, but probably start mentally preparing for the fact that you will have to share it with others.
Run, don’t walk.
I feel like we learned quite a bit from cook once-eat twice week, in that when I decided that we were going to have Corn and Avocado Salad for dinner, it only made sense to work a theme and eat something else complimentary on night two.
Since these meatless-burgers were dubbed a-ok in Marcus’ book last time we made them, I thought it was probably worth giving them another shot in the spirit of having dinner on the table in under an hour without having to marinate anything.
Done and done.
Throw them on a bun with some cheddar cheese, fight your husband for the last of the corn and avocado salad, add some oven fries and chipotle mayo to round-it-out and you’re ready to roll.
We’ll just chalk the whole thing up to consistency.
Wednesday – Leftovers Round-Up with Potato-Zucchini Gratin
We omitted the potatoes because we were already eating them as another part of our meal, and I didn’t have the correct cheese. See? already I’m back to my wicked ways. Even still, the gratin turned out wonderfully. But I will say that I can’t wait to try this when I can do it “all the way.”
When Marcus walked in the door, he declared that something smelled wonderful and I immediately told him that it was dinner-surprise because he has a love-hate relationship with zucchini.
Sometimes it’s just best not to count your chickens before they hatch.
Fried eggs happen.
Obviously it was a hit.
How often do you follow the recipe exactly when you’re cooking a dish for the first time?
How often do you action baking? What do you make?