Daily Archives: 11.11.2011

Friday Food Round-Up!

Since Marcus was gone for the first part of the week, I only bothered to plan one “actual” meal for us this go-round.

Sometimes that plan actually works and sometimes it epically backfires.

This week we definitely got lucky.

Tuesday – Salad and Roasted Sweet Potatoes

While Marcus was gone, I still managed to feed myself.

I love having him home, because it’s more fun when we cook together.  But every once in a while, it’s really nice to just be able to eat what I like to call Single Girl Food.

What that translates to: Satisfying cravings, often at the expense of being able to sit down and eat one, cohesive meal.

I could never sell Marcus on this as a meal (or a snack!).  For me?  It was an absolutely delicious change of pace.

Crunchy, green, bleu cheese-y and BBQ sauce-laden…I don’t think I could have loved it more if I tried.

Wednesday – Braised Chicken Thighs with Indian Flavors over Brown Rice and Steamed Broccoli

Yet ANOTHER untouched recipe from my magic recipe binder.

I like to think that I’m starting to make some serious progress, but there are still TONS of dishes to try.

I found this particular recipe in The New York Times.  To their credit, I don’t think they’ve given me a dud-recipe yet.

Braising the potatoes gave the sauce an extra starchy-thickness that no amount of coconut milk could have provided.  I’m under the impression that this is a fairly well-known fact in the food world, but having never tried it myself, I was extra-impressed.

Our modifications: We used reduced-fat coconut milk.  We cut the amount of meat in half (there are only two of us, after all), and I decided after we pulled the chicken out that it would be best reintroduced to the sauce shredded.

I guessed right.

Shredding the meat allowed us to “stretch” the dish a little bit more than we would have been able to otherwise.  Shredded chicken = more volume = more leftovers.

And as per Marcus’ blessing, it’s being added into The Rotation.

Thursday – Pan-seared Filet with Roasted Asparagus

I threw this asparagus into the cart last weekend because it wasn’t horrifically expensive (~$2.50/bunch) and the stalks were thin.  I had no idea as to what I was going to do with them.

Enter: The Magic Frozen Meat Stash

In addition to the steak from ALDI, I grabbed a few different cuts from Rainbow a while back with a gift card we got as a shower gift.  Experience and instinct told me that asparagus and filet would be an inspired match.

I’m still a majorly nervous beef-cooker (I live in fear of over-cooking it!), but using How to Cook Everything as my guide and the “hand trick” as my barometer of doneness, I managed to get two steaks done to medium rare-perfection.


What groceries do you impulse-buy?