I’ve had this curious case of the sniffles for the last week — a reprisal of the yuckies that sidelined me a few weeks back — and it threw off my kitchen game last week.
The whole time I was cooking Week 19, Meal 2: Indian spiced lamb meatball soup with kaboucha squash, kale and wild rice I ran into problems. I couldn’t smell if the spices had toasted enough or taste if the dish had enough salt.
I planned to package the soup up for the following day, but there was a little miscommunication in the kitchen and we ended up leaving the soup out overnight in our comfortably warm condo.
I wasn’t so keen on trying it the next day as the cold hadn’t subsided (it still isn’t gone) and I wasn’t willing to test the boundaries of food poisoning.
So here goes the soup that never was. Continue reading Week 19, Meal 2: (Indian) wedding soup
Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.
Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.
By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.
And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction
It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).
Plus, you can’t go wrong when you’re cooking with wine:
Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula
Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine
The last meal of Week 1 was a gentle end to the chicken-and-apple series as it struck the balance between the hard work I put into our first night’s sweet potato/kale/chicken dish versus the relative ease of making night two’s chicken/apple/onion panini.
It was also my first encounter with wild rice which I’ve learned 1) is not rice, but grass; 2) takes about an hour to cook; 3) is nutty, delicious and filling.
Keep reading for the recipe and directions to make Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing. Continue reading Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Update: Grab some extra chicken stock.
Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.
I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.
His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.
It’s not pumpkin pie, but it’ll do:
Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere
Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 1: Chicken and apples