As we speak, Billy and I are in New Mexico, but even with the vacation, I got back into my cooking groove this week. Was that fueled by the fact that last week we were living off of the land? Possibly. I also wanted to make sure that I was able to stock the fridge with some good leftovers for Marcus to eat while I was away. I pulled out a batch of chili from the freezer as well to round out his meal options.
Sunday – Pan Roasted Chicken with Harissa Chickpeas, Rice, Garlic Green BeansI don’t want to say that I am addicted to skillet meals because I really am not, but this dinner is just so easy to make. More tragically, this was our last bag of frozen chicken thighs, so I need to start scouring the grocery ads for some deals again.
Monday – Sesame Spiced Turkey Meatballs and Smashed Chickpea Salad from The Smitten Kitchen Cookbook and Roasted Broccoli
What I learned when we were eating this dinner is that apparently, Marcus really likes the chickpea salad that accompanies the meal. I love it too – it’s really a simple combination (parsley, garlic, sumac, cayenne, salt, chickpeas, olive oil and lemon juice) so it doesn’t taste heavy and it provides a light and tangy contrast to the meatballs.
Wednesday – Party Salad, Shrimp with Cream Sauce
When we finalized the schedule for my time in Texas, I told Billy that I wanted to cook dinner for a few of his co-workers. It’s something I know that my mother would do if she were here, and I wanted to be able to share some of our family favorites with them. Party salad and shrimp with cream sauce were the perfect choice.