Fact: This week I bought a pound of ginger at the grocery store.
I know. I’m as surprised as you are. But since we were supposed to cook with like 4 inches of it this week, it just seemed like the sensible thing to do. To store the rest of it, I just peeled it and froze it. The next time that a recipe calls for it, all I need to do is pull it (and my microplane grater) out of the freezer and get going. It’s so easy that it should be illegal.
Sunday – Jenna’s Slow Cooker Chicken Tikka Masala over rice with peas and Trader Joe’s garlic naan
Based on Joanne’s rave review from a while back, I decided that this would be the perfect dish to try for my crockpot’s maiden voyage.
The reality: I assembled everything in the crockpot. Marcus watched some football. When I returned home from an afternoon coffee and some errands, he leapt off of the couch and beelined for the crockpot, at which point I had to explain to him that dinner was going to take another two hours.
I have NEVER gotten a look like that from him before in my life. It was not good. In fact, I would go so far as to say that it was bad.
Dirty looks aside, the meal itself was delicious. We tossed the requisite peas on top of the rice and some naan in the oven.
Our modifications: We only used three chicken thighs instead of nine. We left the same amount of sauce. I didn’t use as much butter as Jenna suggested and I cut out about half a cup of cream, because I really just couldn’t understand what that was really going to do for the dish.
Monday – Tangerine Beef and Vegetable Fried Rice from Great, Easy Meals
Subtitle: In which we use up the last of the steak from ALDI.
This would be another example of a time where, in order to stock my fridge with leftovers for the week’s lunches, I made two entrees from the cookbook instead of just one and a festive side.
Plus, can we all agree that stir fried beef that’s evocative of some variety of Chinese food just tastes better when it’s paired with fried rice?
I know that this dinner falls into the category of Why Not Just Order Take-Out? But for us, this is more fun.
Our modifications: I thinly sliced an onion and incorporated it into the Tangerine Beef. It just needed…a little something.
Tuesday – Salmon with Honey-Mustard Glaze from Bride & Groom First and Forever Cookbook, Garlic Green Beans from Great, Easy Meals and Baked Potatoes
Oh happy day.
After five years of knowing Marcus, I finally got to sit down and eat salmon with him. That I cooked. At our dinner table.
He began his life as an avid fish-hater. But as I’ve watched him embrace sushi, family fish fries and fish tacos, I knew that the time had finally come.
The dinner was insanely easy to prepare. I rolled some potatoes in kosher salt and baked them for an hour to make things a little bit fancy. About twenty minutes before dinner was ready, I brushed my glaze on the fish, popped it in the oven and got cracking on the green beans, which mostly involved watching things sizzle and steam. Even Marcus was surprised by how quietly a fully-plated meal could come together.
Plus, I got to cook out of one of the cookbooks we got from the wedding. How fantastic, right?
What is your favorite glaze/seasoning for fish?
What is your go-to crockpot meal?