Friday Food Round-Up!

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:

  1. Baking needs to become a regular habit.
  2. I REALLY need to turning to this cookbook (or as I mentally refer to it, the Bittman Bible) more often.  It never disappoints.

Sunday – Mom’s Green Chile and Chicken Enchiladas with Corn and Avocado Salad/Salsa

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.

But I 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.

Win-win-win.

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.

Monday – Boyfriend-Approved Black Bean Burgers, Oven Fries with Chipotle Mayo and (leftover) Corn and Avocado Salad

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.

For irony, this also made for two consecutive nights of Jenna and Kirsten dominating our dinner table.

We’ll just chalk the whole thing up to consistency.

Wednesday – Leftovers Round-Up with Potato-Zucchini Gratin

After hearing Mads rave about Kirsten’s recipe, and still having oh, about six small zucchini floating about in my fridge, I knew that there was only one way to go for dinner.

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.

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?

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8 responses to “Friday Food Round-Up!

  1. I very rarely cook according to the recipe. Mostly because I rarely have all of the ingredients on hand, and I can’t imagine Jonathan’s reaction if I Didn’t add 10 cloves of garlic to everything.
    Those enchiladas look delicious.

  2. I almost always cook according to the recipe because I’m always afraid it won’t turn out-but you definitely inspire me to be bold! 🙂
    Also I try to action baking at the very least once a month-I love baking 100% more than cooking….and then usually I freeze most of it (usually cookies) so that I don’t gobble it all up all the way.
    AND-I’m gonna be honest, the point of this reply was just to tell you that I laughed out loud when I read about your enchilada craving! I do know how you love those! 😉

  3. Have I told you lately how much I love your Soft Fried Egg Action? I have? Well, I’m going to say it again: I LOVE your actioning a soft fried egg at every opportunity. Brilliant way to camouflage zucchini. The only thing I can make of you having two Jenna/Kirsten nights is that I have to make Jenna’s Mom’s enchiladas. Her black bean burgers are a hit in our carnivorous household, too. Oh! You *really* don’t want to know how often I bake each week. Really.

  4. Right now I really wish that I had corn and avocado in my house. Or that I had time to go the grocery store tomorrow. It will have to be Sunday. And all I have done this week is bake. Specifically I have baked a lot of desserts that look like cute little jungle animals. My fridge is adorable, if full of sugar.

  5. I love baking, but I got spoiled with my mom’s Kitchen-Aid stand mixer, so I rarely bake without it, meaning I haven’t baked since coming to Scotland.

  6. Oh my gosh, I need to make those black bean burgers and that corn and avocado salad. They look amazing! I am not sure Dan will go for the meatless thing…but I know I would love them 🙂

  7. That’s a lotta zucchini! I haven’t eaten much zucchini, but your recipes looks good.
    Pish, enchiladas are an all year round food in my book. You can’t go wrong with them.
    I don’t cook. I bake. I love being in charge of making cookies for the holidays, and as you know I’m a little crazy with the bread baking. I have a loaf in the oven right now.

  8. Pingback: Let’s Put It To A Vote | Adventures of The Mischief Machine

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