I am sure that today the last thing anyone wants to talk about is food, because we are all coming down from the festival of eating known as Thanksgiving. If it’s any consolation, I won’t terrorize you with a million different ways to reincarnate your leftovers because we don’t have any since we don’t host.
Sunday – Braised Country Style
Ribs Turkey Breast with Basic Polenta, Version I from How to Cook Everything and Asparagus
Yes, it’s that time of year again where we have become the proud recipients of a free turkey from Marcus’ employer. We butchered the thing into parts about a week ago and this week, we actioned the first turkey breast as a part of our annual braised turkey over polenta dinner. Yum.
Monday – Channa Masala with Rice and Cilantro-Buttered Peas
We were supposed to have this dinner with broccoli but then someone (me) forgot to put that on the shopping list. So instead we had peas, because we do have quite the stable of frozen vegetables in our freezer.
Tuesday – Grilled Cheese Sandwiches with The Mushroom Soup!
You guys. We sort of have an issue to deal with here. When I made a soup from scratch to go with our grilled cheese sandwiches, Marcus was shocked. This whole pre-made soup mix is a bad habit that we have gotten into!
This recipe for creamy mushroom soup is one that I printed off…God…probably five years ago? And then never ever cooked. It has survived many recipe binder cullings and for whatever reason, this week was its time to shine. It was delightful. Since the recipe calls for a full pint of heavy cream, I think I would maybe consider thinning it out with another cup of chicken broth, but that’s not really a make-or-break thing to address.