Exactly the same as the last taco night — beef/black bean mixture, guac, pico, lettuce, corn tortillas.
Month: April 2016
Stir-fried chicken and green beans
I picked Stir-Fried Chicken and Green Beans with Spicy Orange Sauce from The America’s Test Kitchen Healthy Family Cookbook for a quick meal this week.
I took a few short-cuts this time — frozen green beans, shiitake mushrooms already sliced, white basmati rice instead of brown — so it was a little quicker, but still close to an hour to make.
Polenta with sausage
Dinner last night was polenta (adapted from Mark Bittman’s How to Cook Everything Vegetarian) and homemade Fast Tomato Sauce from the same cookbook, the variation with dry white wine.
I also cooked up some mild Italian pork sausage links (cut up in photo) from McCann’s Local Meats. We actually weren’t expecting to like the sausage — the adults in this household prefer spicy sausage and generally like the flavor of poultry sausage better than pork sausage. I got it mostly as a peace offering for the kids, who say they hate polenta (or as Kate called it last night, “molenta”). But the sausage was surprisingly delicious. Love McCann’s!
Espresso chocolate muffins
It’s a really good snack week — Espresso Chocolate Muffins from Serious Eats. This is made with the last of our precious Valrhona cocoa powder (must get more!) and with about a cup of walnuts added to the batter. So good. It’s going to be hard to make these last all week.
Penne with chicken, asparagus and lemon
Welcome spring!
This is Penne with Chicken, Asparagus and Lemon from one of the greatest cookbooks ever, The America’s Test Kitchen Healthy Family Cookbook. As is typical of this cookbook, the recipe is made for whole grain pasta — it’s not just a swap we made.
I used the chicken breast from whole chicken we got from McCann’s Local Meats. I could have used only one chicken breast half and it would have been fine. In fact, I probably could have made just half the recipe. There was a lot left over.
Potato curry (Bateta Nu Shaak)
This potato dish was good, but not quite as good as other Indian potato dishes we make (such as Chunky Potatoes with Garlic and Peanuts from Raghavan Iyer’s 660 Curries).
It’s Bateta Nu Shaak (Gujarati Potato Curry) from our newest Indian cookbook, Made in India by Meera Sodha.
Like so much Indian food, this one is especially good as leftovers.
Spinach and mushroom enchiladas
Last night we had Spinach and Mushroom Enchiladas with Tomatillo Salsa from The Homesick Texan Cookbook by Lisa Fain. It took more than an hour and a half to make, almost all active time, so pretty long for a weeknight dinner. It was good, though.
