Sunday, April 17, 2011

April 17 - 21

I'm so ready for it to be spring for real, but it just doesn't seem to be sticking. So as I'm sitting on my couch watching the wind whip around the bare branches in the yard, I'm thinking that a week full of grilling might not be the best plan. But deep down, that's what I want.

and so, instead...


Pasta! I'm craving fat noodles (at least linguine, if not pappardelle). I'll make a sauce like this: Saute a chopped onion. Add some Italian turkey sausage, cook until browned and crumbly. Add some sliced mushrooms, garlic, a bit of red bell pepper, some canned tomato. Season as needed (salt, pepper, maybe some red pepper flakes for a bit of bite). Stir in a bit of pesto (ours is in ice-cube squares -- we make a bunch in the fall and then freeze baggies of the cubes) and some spinach leaves. Mix in the cooked pasta with a little bit of pasta water (the starchy water helps everything stick together) and let it cook down for a minute or so.

That's it.


This is one of my new favorite things, and I bought a bunch of sweet potatoes last week, so why not?

(The recipe is for spinach-stuffed baked potatoes, but I use sweet potatoes, just because orange food is fun.)


Okay, I have to let the grill have a little bit of action. Couldn't handle the thought of a whole week cooking on the stove...

Grilled salmon (there will probably be a bit of barbecue sauce on it, because that's been happening a lot lately)
Sauteed veggies (onion? mushrooms? red pepper? green beans?)
Rice pilaf


Fried rice with chicken and veggies:

I'm sure my fried rice method is far from authentic, and equally far from what happens at take-out places. But I like it:

Cut up a whole bunch of veggies (red onion, celery, carrot, bell pepper, mushroom, zucchini, maybe cabbage or some edamame). One ingredient at a time, saute them in a big pan. I start with the toughest veggies (onions, carrots, celery) and work my way to the most delicate. Get some tiny pieces of chicken in the saute at some point as well. When everything's cooked, add some pre-cooked brown rice, some soy sauce, some chile paste or Sriracha. Maybe a bit of rice wine vinegar for zip. Chopped green onions on top to garnish.


Big old salad night! Woo hoo! With yummy toast for dipping, and maybe feta cheese and sunflower seeds in it.

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