I still don’t know how we managed to cook as much as we did this week. Like, it’s mind-boggling, really. The fridge was full to overflowing, and in contrast to a few of our more plant-based weeks, I ate a lot of meat. Like between the dinners and the leftovers, at least once a day.
I’ll be honest, that’s a big change that I did notice. Because even though our freezer is full of the stuff, it felt like it was raining from the sky.
Sunday – Cabbage and Radish Slaw with Jalapeno Buttermilk Dressing, Red Chile Rice, Tex-Mex Meatloaf with a Chipotle-Tomato Glaze and Texas Caviar
We actually mixed up the slaw on Friday when we did a bit of light grilling with Ben and Tiffany. But as you all know, slaw is the kind of thing that makes a veritable bounty of food. More importantly, this slaw and its dressing were a worthy offering to my slaw-hating husband.
This was only our second attempt at actioning a meatloaf. I think we all remember my first attempt via Paula Deen, which while totally delicious ended up falling apart. While this loaf ended up requiring us to thaw a half pound of chorizo for the blend (we reduced the total meat volume to 1.5 lbs from 2), it was well worth the effort.
Time-saver: After comparing the red slurry for the Red Chile Rice with the Chipotle-Tomato Glaze recipe, I realized that the two were essentially one and the same. So instead of mixing them separately, I just went big and mixed the entire cast ensemble. The only thing I would do differently next time is add one more chipotle pepper.
Was the Texas Caviar really necessary? Probably not. But y’all know how fond I am of having Things To Eat in the fridge. I will openly admit to my laziness though in the fact that I had zero desire to deal with actioning black-eyed peas from their dried state, and thus mixed one can of Great Northern beans and one can of black beans (both drained and rinsed, of course) and called it a day.
Lisa, please forgive me.
Tuesday – Pineapple-Cashew Quinoa Stir-Fry from Veganomicon
Marcus: So we’re not adding chicken.
Me: No, it’s vegan.
Marcus: Oh, I thought that it would be like a chicken-modification.
Truth: This was like…vegan sweet and sour chicken. Except without the meat.or a faux-soy substitute.
Truth x 2: I never thought I would cook Marcus a meal that requires an entire pineapple and he would enjoy it.
Next time: We would do edamame instead of peas for more of a protein/satiety-hit. Toss in an onion. For fun. And maybe instead of doing quinoa (which was quite delicious), we would consider doing brown rice.
More importantly, there WILL be a next time.
Wednesday – Jerk Turkey Burgers with Mango Slaw from Great, Easy Meals and Oven Fries
More slaw. And during this meal, Marcus was so bold as to actually declare that he likes slaw.
Cool. I’m in.
Considering that the dressing was 1/4 c mayo and 1/4 c mango chutney, it was the easiest side/burger topper in…ever.
The turkey burgers were good. We were meant to throw a green apple (grated) into the mix. Since we couldn’t really taste it, I think next time we would go old school and throw in onions instead. If I was feeling lazy and not in the mood for slaw, I’d mix some chutney and mayo together to slather on the bun for a bit of extra moisture.
Consider this a preview meal for our summer – grilling and potatoes. It’s the only way to live really.
Also known as Michelle and Kat are doing dinner, there are vegetables in the fridge and I have been craving a roasted vegetable sandwich all day.
Roasting: The fastest and most delicious way to shrink vegetables for consumption.
What else can I say about this matter? I’ll probably be day-dreaming about this total beast of a sandwich for the next week.
End of story.
What cravings did you cook for this week?