Nothing good! Bleh! We're in a rut! Though tonight DH did make Mexican rice (or is it Spanish? I can't recall what the recipe says) - basically spicy rice w/ stewed tomatoes and tofu. And I made some guac w/ cilantro and chives from the pots outside, so tonight was good. The past like 2 weeks, though, bleh!
Lately, I've been on a kick with this chicken pasta dish I made up. It's pretty simple and fast. There's no set recipe because I just use what I have on hand, but the basics are generally:
chicken breasts -- grilled, baked, fried, whatever I feel like; I've breaded them or left them unbreaded, marinated or not, just whatever, and I usually cook them and then cut them up into chunks
pasta -- rotini or linguine, usually, or whatever I'm trying to use up (and we usually have the "3 flavors" kind, which I like in lieu of just the plain)...unless, of course, you have fresh pasta or the time to make it
veggies -- fresh or frozen or a combination...this can be anything, although mine includes broccoli, carrots, cauliflower, and peas since we always have all of those on hand, and then I'll add whatever I'm trying to get rid of or use up from our latest organics delivery; honestly, pretty much anything can go in this
Once I've done up the chicken breasts, I take them out, deglaze the pan with a little chicken or vegetable broth (or beef, if that's all I have), then caramelize some onions with a smidge of butter if I need it. When the onions are close to done, I add my herbs -- again, whatever I've got and fresh since we have a nice herb garden, but there's usually some combination of rosemary, thyme, oregano, minced garlic, and kosher salt -- just long enough to bloom. Then I deglaze again with a little more broth this time, maybe an eighth to a quarter of a cup. Then dump the cut up chicken pieces back in so they can get coated in that yummy dark little glaze I've got going.
The veggies I steam or blanch and when the pasta's done, I dump it in a big bowl, add olive oil to coat and balsamic vinegar to taste, then dump in the veggies and chicken and caramelized onions. Toss it all together to get all the glaze and flavors interspersed and maybe add more vinegar and salt if it needs it.
Makes a ton and reheats well for leftovers/lunches.
Other ideas that get heavy rotation around here: enchiladas, wraps (either with tortillas or with just big leafs of a tasty lettuce or other green as the wrap), broccoli and cheese baked potatoes, pita pockets, savory hand pies, quiche...
I'm sure I'll think of other stuff as I contemplate this a little, but maybe that helps?
I've been eating sandwiches lately, because it's easy and relatively cheap. But mostly because there don't seem to be restaurants near my place of employment.
Sidebernie made a pork tenderloin last night with a nice barbecue rub.
For quickie dinners, we'll sometimes have Deborah Madison's Rice and Egg (the pesto variation)* garnished with tomato and served with some chicken or salmon (Penzey's Rocky Mountain seasoning works well with the chicken; additional pesto works well for the fish).
Our other quickie dinners are less interesting: tacos, Boboli pizza, etc.
--------- *I can give you this recipe if you like.
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timeasmymeasure
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Date: 2008-06-22 11:47 pm (UTC)(no subject)
From:no subject
Date: 2008-06-23 12:24 am (UTC)chicken breasts -- grilled, baked, fried, whatever I feel like; I've breaded them or left them unbreaded, marinated or not, just whatever, and I usually cook them and then cut them up into chunks
pasta -- rotini or linguine, usually, or whatever I'm trying to use up (and we usually have the "3 flavors" kind, which I like in lieu of just the plain)...unless, of course, you have fresh pasta or the time to make it
veggies -- fresh or frozen or a combination...this can be anything, although mine includes broccoli, carrots, cauliflower, and peas since we always have all of those on hand, and then I'll add whatever I'm trying to get rid of or use up from our latest organics delivery; honestly, pretty much anything can go in this
Once I've done up the chicken breasts, I take them out, deglaze the pan with a little chicken or vegetable broth (or beef, if that's all I have), then caramelize some onions with a smidge of butter if I need it. When the onions are close to done, I add my herbs -- again, whatever I've got and fresh since we have a nice herb garden, but there's usually some combination of rosemary, thyme, oregano, minced garlic, and kosher salt -- just long enough to bloom. Then I deglaze again with a little more broth this time, maybe an eighth to a quarter of a cup. Then dump the cut up chicken pieces back in so they can get coated in that yummy dark little glaze I've got going.
The veggies I steam or blanch and when the pasta's done, I dump it in a big bowl, add olive oil to coat and balsamic vinegar to taste, then dump in the veggies and chicken and caramelized onions. Toss it all together to get all the glaze and flavors interspersed and maybe add more vinegar and salt if it needs it.
Makes a ton and reheats well for leftovers/lunches.
Other ideas that get heavy rotation around here: enchiladas, wraps (either with tortillas or with just big leafs of a tasty lettuce or other green as the wrap), broccoli and cheese baked potatoes, pita pockets, savory hand pies, quiche...
I'm sure I'll think of other stuff as I contemplate this a little, but maybe that helps?
(no subject)
From:(no subject)
From:(no subject)
From:(no subject)
From:(no subject)
From:no subject
Date: 2008-06-23 03:54 am (UTC)(no subject)
From:no subject
Date: 2008-06-23 04:51 am (UTC)(no subject)
From:no subject
Date: 2008-06-23 05:20 pm (UTC)For quickie dinners, we'll sometimes have Deborah Madison's Rice and Egg (the pesto variation)* garnished with tomato and served with some chicken or salmon (Penzey's Rocky Mountain seasoning works well with the chicken; additional pesto works well for the fish).
Our other quickie dinners are less interesting: tacos, Boboli pizza, etc.
---------
*I can give you this recipe if you like.
(no subject)
From:(no subject)
From:(no subject)
From: