Posts Tagged ‘Easy Weeknight Meals’

Thursday, July 28th, 2011

Dinner :: I Made It

Like as in I made it through Thursday without going to Chipotle.  I’m feeling a little inspired by the July/August issue of Everyday Food (thanks dearie for letting me borrow your brand new issue.)  There’s a nice recipe in there for rice salad.  I didn’t follow the recipe exactly (shocking) but I improvised a little and followed some general guidelines.  A little spicy, a little salty, a little sour, a little sweet.  I didn’t have any jalapenos so I put some red pepper flakes in the dressing, I subbed red wine for rice vinegar and I added some blanched, chopped green beans.

My kids wouldn’t eat it but they did eat the component parts and Avery ate some chicken and declared it tasty so I’m thrilled.  It was realyl tasty.  I served it along side some random chicken parts that I found in the freezer.  That’s the kind of well thought out menu we’ve been enjoying this week.  At least it’s nice to have summer’s bounty to fall back on.  As of last night we were one melon down and one to go and two days until the next market day.  On Saturday somebody remind me that we don’t need to eat a whole watermelon every. single. week.

There are a bunch of recipes in this issue that  I want to try.  Including the BLT soup which is like gazpacho with bacon crumbled on top.  Sounds like a can’t miss to me.  We’re under heat advisory but I’m still making soups.  I make this soup whenever I don’t make it all the way through the corn.   I also want to try the baked fried chicken and macaroni salad that calls for a hardboiled egg in the dressing.  Oh, and there’s a two page spread on sangrias.

Happy Friday before I forget.  Here’s a little bit of pretty for you.  Chase likes to pick flowers at the grocery store to make our kitchen smell bootiful.  Who would begrudge that?

Rice Salad (From Everyday Food July/August 2011 p.14)

1 c long-grain white rice

3 med carrots grated

1 mild green chile (like anaheim), seeded and chopped

1/2 c chopped fresh parsley

1/4 small red onion, diced

1 T rice vinegar

1 t sugar

Cook rice and transfer to a large bowl.  Add carrots, chile. parsley, onions, vinegar and sugar.  Season with salt and pepper and toss to combine.


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Wednesday, November 5th, 2008

The Anti Foodie Patty Melt

Well I totally blew it already.  I was so wrapped up in the election returns that I alternately remembered and forgot and then ultimately went to bed without posting.  So much for everyday for the month of November.  In any event, things are good around these parts.  Ben was out of bed yesterday at 6am to make sure he was first in line to cast his vote.  I didn’t get to the polls until 12 hours later but I did my part too.  We were glued to our tv (and sadly the computer too) the whole night.  So much excitement and now anticipation oh what’s to come.  

I’ve just got word from a friend that used to live in the neighborhood that she’s opened a shop on etsy.  I’ve checked it out and her stuff is super cute.  I want to introduce you to her soon… like just in time for Christmas.  I can’t do it now though because I’m stupid tired and have to be at work again tomorrow at the crack of dawn.  I should really be in bed right now.  Work is good too.  I’m doing lots of stuff that sounds important, is new to me, but specially reserved for those of us waaaay at the bottom of the totem pole.  When I get home I throw around words like oral exam, confessed judgment and stipulation.  Ben likes it.  

About those anti foodie patty melts.  Another planless dinner.  I had ground turkey in the fridge as well as some fresh mozzarella.  I ran into Trader Joe’s and picked up some of the ricotta that Erin recommended (although I now realize that I forgot the frickin prosciutto.)  I was thinking I would make a quick skillet lasagne from cook’s illustrated but remembered that we had pasta last night.  Plan b?  Burgers!  But why oh why hadn’t I just thought of that in the first place and bought buns when I was at the market?  Plan c, patty melts, because I have toast bread (that’s what we call sandwich bread at our house).  I seasoned the meat simply and made large flatish patties.  When the patties were cooked through I removed them from the pan.  Then I buttered several slices of bread and put a slice of provolone on one half and a slice of cheddar on the other.  Then, and this is the real anti foodie part, I put a squirt of ketchup on the provolone and put the patty back in the middle.  Then I toasted the whole mess like a grilled cheese.  I served it with steamed broccoli (sans tiny green worms thank you very much) and french fries from the freezer.  Chase ate exactly one bite of turkey burger but the grown folks cleaned their plates.  


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