Friday Lunch

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A Fancy Meal

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Flashback: Sunday Brunch

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Friday Dinner

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Monday Dinner

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Ok so I have to admit that this had a lot of prep work, which is tough for me because I’m lazy. But it was delicious, and seems like the second time around will be much smoother, so I will definitely give this one another shot. 

The key to this one is to PREP. Everything! The stir fry cooks incredibly fast, so when I forgot completely about the ramen noodles until I was in the middle of stir frying the vegetables, I was more frazzled than I needed to be. Did I mention you should prep? 

As far as the vague ingredient “veggies” you can really do anything you want here. I used shiitake mushrooms (splurged), an onion, and a bag of “Stir Fry Vegetables” that included shredded carrots, broccoli, shredded cabbage and peas. You should add them in order of how long they take to cook. Here’s a chart I found that is pretty helpful:

Mushrooms: 5-10 minutes, depending on type and thickness

Cabbage, spinach, other greens: 4-6 minutes

Asparagus, broccoli, carrots, green beans: 3-5 minutes

Peppers, snow peas, sugar snap peas, summer squash, zucchini: 2-3 minutes

Bean sprouts: less than 1 minute

Another tip I’ve learned is that ginger freezes well, so it can last for a very long time. This is great because a small portion of ginger provides a lot of flavor. Bang for your buck is a cliche you might say to describe it. 

I used canola oil instead of peanut oil. Pretty much any oil is fine, but peanut oil adds a little flavor that is desirable in stir fry dishes. Canola is more mild and tasteless. There was enough other good stuff going on in this dish that I don’t think it made a huge difference. 

And as far as the potsickers go, those babies are one of my regular items I pick up when I visit Trader Joe’s. I love that place. Buy these potstickers. They are easy to make and great as a side or perfect for a snack. And when I say easy, I mean it. Here are the instructions, as directed on the back:

1. On high heat, heat enough oil to coat the bottom of a frying pan
2. Add potstickers and leave undisturbed for around 2 minutes 
3. Add 3 tablespoons of water, turn heat to low, cover pan and let it cook for 5 minutes

I usually dip them in soy sauce, but next time I make this I will probably make a little extra of the sauce below to use instead. Here is what the packaging looks like:

The basics of this dish are great to have in your metaphorical pocket because it is perfect to throw together with whatever you have lying around. In addition to a veggie free for all, the pork can easily be substituted for any kind of protein. I used boneless pork chops because they were on sale. I think next time I’d like to try it with shrimp.  

This made about 4 servings and tasted great the next day for leftovers! 

Pork Stir Fry

Ingredients

•  4 boneless pork chops
•  2 packages of ramen
•  Veggies 
•  1tbsp Peanut oil
•  1/2 tsp ginger root
•  2 cloves of garlic, minced

For Marinade:

•  2 tbsp. soy sauce, 
•  2 tbsp. rice wine vinegar
•  1/2 cup water

For Sauce:

• 1/2 cup chicken stock
• 1 teaspoon sesame oil
• 2 tsp flour
• 4 tbsp. soy sauce
• 2 tbsp. honey
• Red pepper flakes to taste
• 3 cloves minced garlic

Directions

1. Cut the pork into medium sized pieces and let them sit in the marinade while you prepare everything else
2. While preparing ingredients, cook your ramen noodles and discard any sauce packets. Drain and set aside
3. Prepare all vegetables along with the garlic and ginger and set aside
4. Prepare the sauce by combining all ingredients listed and set aside
5. Drain away the marinade and toss the pork in a mixture of 1/2 tbsp. sesame oil, 1 tsp. cornstarch and 1 tsp. flour.
6. Heat 1 tbsp. peanut oil in a nonstick skillet over high until shimmering
7. Add the pork in a single layer and cook without disturbing until browned
8. Flip each piece and brown the other side in the same manner
9. Remove the cooked protein to a plate
10. If needed, add another 1/2 tbsp. peanut oil to the pan
11. Add the vegetables in order of their cooking times and stir-fry, keeping the food moving constantly, until tender
12. Add the garlic and ginger, and stir-fry 30 seconds
13. Reduce the heat to medium
14. Return to the pork and the noodles to the pan and mix in the sauce
15. Stir-fry until the sauce thickens
16. Remove from heat, garnish and serve

Sunday Dinner

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Chicken Tagine

Ingredients

• 2 pounds chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 3 cloves garlic, pressed
• 1/4 cup wine
• 1/4 cup chicken broth
• 1/4 cup lemon juice
• 1/2 cup gently crushed briny olives
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh cilantro

Directions

1. Pat the chicken dry, and season well with salt and pepper.
2. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. 
3. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes.
4. Season with salt and pepper, and add the garlic and stir for a minute. 
5.  Increase heat and deglaze with wine, stirring, and allowing it to bubble. 
6. Add the broth and bring to a boil. 
7.  Lower the heat, and cover and simmer gently for 45 minutes
8. Remove the chicken and set aside. 
9. To the sauce, add the lemon juice, olives, parsley, and cilantro and then return the chicken to the pot. 
10. Heat for 5 more minutes and serve over couscous

Sunday Brunch

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Ingredients

• 6 slices french bread
• 1 and 1/2 cups Cinnamon Toast Crunch cereal - lightly crushed
• 3 large eggs - beaten
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1 dash salt
• 1 teaspoon of vanilla extract

Directions

1. Preheat oven to 450 degrees. 
2. In a shallow dish, stir together the milk, beaten egg, cinnamon and salt.
3. Spread the crushed cereal over a plate.
4. Dip each slice of bread into the egg mixture so both sides are fully coated. Then drag each slice (both sides) through the crunched cereal. 
5. Place ready-to-go slices on a lightly greased cookie sheet.
6. Bake for 8 to 10 minutes unto golden brown. 
7. Serve warm with a pat of butter and maple syrup.  

Tip

Skip the food processor and crush the cereal in a large ziplock bag with a rolling pin. Or, if you are like Colin, just use your brute strength. 

 

Tuesday Dinner

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Ingredients

•  Kosher salt and freshly ground black pepper
•  4 skin-on bone-in chicken thighs
•  1 tablespoon vegetable oil
•  1/2 cup frozen orange juice concentrate
•  5 tablespoons honey

Tip

I felt pretty weird about using oj concentrate and was dubious that it would taste good. But I did it anyway and so should you! 

Directions

1. Preheat the oven to 375 degrees F.
2. Liberally salt and pepper the chicken thighs. 
3. Heat the oil in a large sauté pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
4. Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
5. Turn the chicken over and brush each piece with the glaze. 
6. Turn the chicken skin side up and transfer the pan to the oven. 
7. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. 
8. Let the chicken rest for 10 minutes on a cutting board.

Sunday Dinner

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Sunday Breakfast