Working moms doing the best we can, one moment at a time
I’ve been wanting to try a flank steak recipe for some time, so tonight I modified Everyday Food’s Asian Steak Salad with Napa Cabbage.
I used radicchio in place of napa cabbage, and half an orange instead of two limes. I also used the same stoneware casserole dish to marinade and cook the steak. Since the radicchio is more bitter than cabbage, I cut it with a diced fuji apple. Lastly, I diced up the other half of the orange for extra sweetness.
Results: delicious!
Normally we have pizza on Friday nights, but we’ve yet to find a place that will deliver to Redwood Shores (minus Roundtable which is always a half hour late or more). So tonight, I was a lazy gourmet.
I started with one can of diced tomatoes in a large saucepan, with three cloves of garlic, brought to a boil. Next I added 3/4 bottle of old chardonnay (hey, why not it’s Friday after all).
In went the pork, and I covered and simmered it on medium for about 30 minutes. Meanwhile I cooked the rice in the rice cooker. When the pork was done. I shredded it with forks and returned it to it’s sauce.
Serving the pork in bowls over rice with plenty of broth added lots of juiciness and a decent amount of flavor. Et voila.
Salad: romaine lettuce, oranges and pecans in homemade dressing (orange juice, olive oil, semillon, salt and pepper)
Pasta: Turkey meatballs with pear; bok choy sautéed in pecans and pear, plus chicken stock added towards the end. Add cooked meatballs to bok choy mixture, then combine with cooked angel hair.
When I see kale in my fridge, I immediately think of soup. It’s the easiest way to tame the beast – those tough and rough leaves. So, tonight I made a satisfying, hearty and healthy soup.
First, I sauteed one chopped onion in 2 tablespoons of olive oil, seasoned with salt and pepper. Next I added diced Yukon Gold potatoes, and chopped kale (stripped off the spine). Once kale was sufficiently wilted, I added two cups of chicken broth and two cups of water. I brought it back to a boil for a few minutes, then added two cans of white beans.
Delicious and I didn’t feel guilty about having multiple seconds!
We had an abundance of zinfandel following our weekend away, so I decided to put it to work in the kitchen by braising pork tenderloin in one of the leftover zins. I made sure to pull it out of the bubbling liquid while still pink, and left it to rest for a few minutes. That final move made it nice and tender, plus the purple-stained skin created an interested marble effect.
I served it over rice, but mashed potatoes would be a more decadent option if you’re feeling zin-ful. Pretty simple!
In the third and last chapter of desperation in the kitchen, I used my stash of white beans, frozen chicken breasts, onion and spices to make an amended version (for spicy weaklings) of Epicurious’ White Bean Chicken Chili. You’ll see some suggestions at the end on how to make it vegan or vegetarian, as well.
It’s pretty simple when you break it down. I sauteed onion, oregano and cumin; and added the frozen chicken breasts directly on one side of the pan. They required more cooking time since they were frozen, but easy regardless. Next, you basically add the beans and water (I didn’t have chicken broth) and it thickens over time. Note: I don’t think chicken is necessary; you could skip that step and I don’t think you’d miss it.
David and I are both sensitive to spicy foods, so I skipped the green chilies, red pepper and cilantro. Also, a tablespoon of cumin was too much; I almost wondered if it was a typo. In order to cut down on heat, I added about 3/4 a stick of butter towards the end, and it did the trick. (I skipped the whipping cream, so that may have had something to do with it.)
So to summarize, if you cut down on cumin and skipped the chicken, chicken broth and butter/cream, you’d have a vegan, dairy-free white bean chili.
For Part II of this week’s cleaning out the fridge installment, I used the remaining dried porcini mushrooms (see Porcini Couscous) and added Wine Forest Dried Lobster Mushrooms for an adaptation of Epicurious’ Fettuccine with Wild Mushroom Sauce.
For my replication, I soaked both sets of dried mushrooms before adding them to a pan with sauteed onions (instead of garlic). I also swapped water for chicken broth, simply because I didn’t have any, and served it with spinach fettuccine.
It was absolutely delicious, especially when paired with the bacon-licious and smoky Syrah Bacon Reserve from Oreana Winery.
Traveling three weekends in a row = no groceries + creativity in the kitchen. Using the minimal (and I mean minimal – check out the photographic evidence) ingredients I had left in the fridge, freezer and/or cupboard, I came up with some pretty decent concoctions, starting with a dairy-free lasagna…
Inspired by the idea that lasagna doesn’t have to use cheese (see cheeseless lasagna), I experimented with smashed white beans, layered with leftover ground turkey, cherry tomatoes, bread crumbs, and of course no-bake lasagna noodles.
Interestingly enough, it tasted pretty good – especially the day after. With a little imagination, if you let go of your need for cheese, it ain’t bad (and tastes curiously like this cassoulet). PS – I cheated a little and sprinkled freshly shaved parmesan on top.