I am so ready for spring to arrive. I noticed yesterday that little blooms are starting to peek out in our front yard, and I wanted to get down on the ground and kiss them! Don't dilly dally, Spring! I need you sooner than later so we can get out and play at the park, have picnics, go to the zoo, and throw rocks in the river. I've got lots of plans for this summer.
Here are some rambling thoughts for the week:
Did you know Wal-Mart sells the best green onions in town? They come in some sort of vacuum-packed bag, and you get a ton of perfect green onions for pennies. Pennies! I hardly ever shop at Wal-Mart, but I love green onions and might have to go there just to get them weekly.
Brussels Sprouts. Are you sick of me singing their praises yet? Because I'm not done. The first time I made this dish, I wasn't taking pictures for some reason. I didn't mind making it again - it could also become a ritual along with my new Wal-Mart trip. Here is the glorious recipe:
- Quarter 10 oz (or so) of Brussels Sprouts and steam them until they're bright green and a fork easily sticks through them. Drain in a colander and set aside.
- Cut up 4 oz of pancetta and start cooking on the stove until the little pieces smell good and are brown.
- Add 1/2 thinly sliced onion. You can add the whole onion if you like, but I just like to do about half.
Once the onions are translucent and soft, add the Brussels Sprouts, 1/4 of dried cherries, some chopped fresh sage, salt & pepper and stir it all together so it looks like this:
This night we had it with grilled chicken and some cheese tortellini that I made for Anderson. It was a really easy and fast dinner for a Monday night!
The next night Isaiah wanted to cook, and I am not one to argue. We found this recipe from NoTakeOut.com. It's called Shrimp and Sausage Purloo, and it's become a favorite...kind of like a southern Paella...
I liked having Isaiah doing the cooking because at first I was able to get some action shots. Then Anderson woke up, so I was afraid I wouldn't get any finished Purloo pictures. But wouldn't you know it, Isaiah dutifully took the pictures himself. It made me smile each time I saw the flash going off in the kitchen. :-)
My favorite part is the okra
This is what I mean about it kind of being like Paella - you put it all together, add the rice, and then just let it all cook together:
And here is the plated dish...Compliments to the chef!
Next up, was Cherry Tomato Chicken out of my Jan/Feb Cooking Light Magazine. I got so much mileage out of that issue that I decided to become a subscriber. I can't wait for it to show up in my mailbox!
Another recipe from that issue was nutty rice. Nothing too special, but Anderson seemed to like it.
It's just rice, then add slivered almonds, green onion, salt, and pepper:
I saw a picture of carrots cut all fancy like this, so I tried it out for the glazed carrots. Had to get a picture of all the garlic, and of course...the yucky raw chicken.
And here was the finished dish! For some reason I didn't get any of the cherry tomato mixture while it was cooking, but this was such an easy, fast, and tasty dinner:
Anderson liked the chicken - we even had it for leftovers the next day. Here he is "sharing" with Shiggy who has become a shameless beggar.
This week's menu:
- Monday - I made Chicken in Mustard, can't wait to share it with you.
- Tuesday - Greek Grilled Chicken Salad with Tzatziki sauce and grilled pita chips
- Wednesday - Asian Beef Stir Fry (I promise I will post the recipe next weekend with the pictures)
- Thursday - Leftovers
- Friday - I'm going out for Sushi!
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