This week more than made up for the fact that nearly the entirety of last week was spent out of the kitchen.
I pulled out a few tried and true recipes (as well as a new one from the recipe binder) and from there I got to sear, roast, saute and braise to my little heart’s content.
Monday – Braised Turkey Breast over Basic Polenta, Version I from How To Cook Everything
In the spirit of thwarting food hoarding, I decided that it would be appropriate for us to start cooking the insane amount of turkey we have stashed in the freezer immediately.
The recipe I use for the turkey breast is based on Melissa D’Arabian’s Braised Country-Style Pork Ribs. I don’t know what the recipe tastes like when you do it with pork, but when you do it with turkey, let me promise you, it turns out just fine.
After the dish is done cooking, I like to pull the breast out, remove the skin and shred the meat. I think that once it gets stirred back into the braising liquid it makes the dish seem a little bit heartier. We served it over polenta, which appealed to the side of me that is screaming IT’S WINTER TIME.
Speaking of polenta. My girlfriends and I had a discussion about polenta the other day, which for the uninitiated is the fancy Yankee word for grits. Essentially. If you’re going to do polenta (which we all should be doing FAR more often), thaw a cup or so of frozen corn and toss the kernels into the mix at the very end. It adds a little bit of extra sweetness and a nice contrast in texture.
Tuesday – Veggie Curry with Steamed Broccoli, Trader Joe’s Garlic Naan and Rice
I can’t remember what book I got this curry recipe out of. All I can tell you is that I wrote it down with our modifications and returned it to the library. It’s extremely healthy and extremely filling, so I’m not entirely sure why this meal has sat on the sidelines since the spring.
I’ll try to post the recipe in the next week or so.
Coconut Oil: Do it. Especially if you’re making Indian/Thai dishes. For this meal, I substituted it for all of the oil/butter in the recipe. Truth be told, I was a later joiner with this foodie-trend. I finally caved and sourced a jar about a month and a half ago, AKA exactly one month before Trader Joe’s started mass producing the stuff for the vastly more affordable $6 a jar.
Thursday – Poblano and Mushroom Tacos and Patatas Bravas from Great, Easy Meals
I made an executive decision on Thursday that we were going to eat the taco filling from the tacos sans-tortillas and alongside potatoes instead.
Por que? The flour tortillas in the fridge weren’t terribly appealing to me and we had AMAZING Mexican food on Wednesday, so I didn’t want to play the comparison game all night.
This could never compete with Wednesday’s dinner, but I have to say that after throwing it all together? I am impressed.
All of the recipe reviewers recommended doubling the recipe to feed two hungry people or four people who aren’t ravenous beasts. I would say that was an absolutely true statement. Even though this recipe gave Marcus and I enough food to have dinner (and for me to take a bit as leftovers), had we been legitimately hungry, things would not have turned out the same way.
What I would do next time: Blend the mayonnaise over the patatas with an entire bunch of scallions to create a more tangy/spicy sauce. I would actually make the tacos with the corn tortillas. I would source queso fresco instead of copping out and using the backup feta in my fridge.
Have you ever made a recipe that yielded an absurdly tiny amount of food?
How often do you make polenta?