Sorry it's all dusty up in here. I seem to have forgotten I had this blog for a couple of weeks. I'm going to blame the weather that is turning nicer and the sun that is staying up later, both of which have distracted me by making me do things in the evenings like head out for a walk with Gabbie in the evening, or daydream about all the fun things we can do when the warm weather is here to stay.
I've been mostly daydreaming about grilling, made difficult by the fact that we don't actually have a grill yet. Never one to be dissuaded from accomplishing my daydreams, I have started researching grills and asked for one for Mother's Day (waiting that extra month for Father's Day is out of the question).
Then, late last week, I managed to get three cooking magazines back to back, and I'm inspired for cooking once again. My issues of Everyday Food and Food Network Magazine showed up in the mail a day apart, and then I had to go out and buy the March issue of Cooking Light after reading about it online in several places. So, those magazines inspired my cooking for the week, and I'll be sure to post the meals if they turn out.
You might also notice that we have a little bit of meat showing up on the menu this week again. We're still not cooking meat at home regularly, but after visiting my favorite butcher in my hometown this weekend, we have a few things that we bought that are begging to be eaten.
And now, to the plan:
Monday: Stirfry with broccoli, peas, carrot, green onion, and egg; brown rice
We are craving fresh veggies - it must be the spring thing - so I figured, why not throw them all into a big pot together, cook them just until crisp tender, coat them with a little teriyaki sauce, and shovel them into my mouth as quickly as possible. I'm really, really craving the vegetables, if you couldn't tell. I've been making my rice lately with vegetable broth or vegetable base added to water. It adds some nice flavor, and we all love it.
Tuesday: Orecchiette with Bacon/Tomato Sauce; bread
I can't wait to try this, it sounds fantastic. I also am finally mixing up a batch of dough from Artisan Bread in 5 Minutes a Day tonight, and I'll bake our first loaf for dinner tomorrow.
Wednesday: Smoked Pork Chops, steamed broccoli, baked sweet potatoes
Sometimes there is nothing more delcious than a simple meal, and this is one of my favorite simple meals. Sometimes I add in a rice pilaf, but I didn't think we needed the rice this week. I will admit here that I don't know if it's fair to post this meal here. I have never (although I will also admit I haven't looked hard outside of the grocery stores and butchers in my area) seen smoked pork chops anywhere than at my favorite butcher in my hometown. But they're delicious, so if you see them, I strongly recommend trying them. Also, Gabbie loves them, so I am trying to cook meals she'll eat more of more regularly so that I don't have to end up making her something different.
Thursday: Lentil Barley Burgers with Firey Fruit Salsa, steamed carrots and zucchini
It totally surprised me that Aaron practically drooled when I told him about this recipe. I've finally converted over my meat eater! I am also a big fan of fruit salsas, so I was practically drooling too. Can't wait to eat this!
Friday: Ravioli Toss and Garlic Bread
Another veggie-loaded dish. I think that by the end of this week my vegetable craving will be satisfied. Or maybe not. This is the time of year I typically start daydreaming about our CSA vegetables and all the things I will cook with them. Spring is in the air and I can't wait for spring vegetables to get in my belly!
I don't have any weekend dinners planned at this point, but I do have a couple of weekend breakfasts planned, including a strawberry shortcake french toast and a remake of the best mushroom omelet I've ever cooked. I'm also thinking about corning my own beef starting this week for St. Patrick's day next week. Either that or we'll have our favorite Guiness Steak Pie. I just looked in my archives and saw that I've never shared that last recipe. That will need to be addressed, because it's amazing.