Archive for April, 2011

Pasta with tuna and green beans

From Martha Stewart, a nice modern twist on the flavors of a traditional tuna noodle casserole.  No pics tonight – too tired and forgot!

The major changes to this recipe were in the proportions.  Since the original serves one, we more or less tripled it.  (Also for some reason in Martha’s world tuna cans are 3 oz instead of 5.  Weird.)

  • 8 oz (1/2 box) whole wheat fusilli/rotini/etc
  • 1/2 lb green beans, trimmed and halved
  • 2 cans water-packed low-sodium tuna, drained
  • 3 tbsp EVOO
  • 1/2 cup almond slivers, toasted
  • 1/4 cup chopped parsley
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced

Boil pasta in salted water.  1 minute before the end of cooking, add the green beans.  Drain.

Meanwhile, combine everything else in a bowl.  When the pasta and green beans are done, mix them in.  Season to taste!  Wasn’t that easy?

Dylan gobbled this up, which was nice to see because we’ve been so exhausted lately that he’s been eating a lot of junk food – granola bars instead of actual meals, etc.   So serving him a balanced meal that he actually enjoyed eating was a nice change of pace.

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Roast chicken over leeks, carrots, and fennel; Brussels sprouts

Roast chicken, leeks, carrots, fennel, brussels sprouts

What Sunday nights should look like

There are few foods that offer more deliciousness per time invested than a roast chicken.  Especially if you’ve foregone the roasting rack and instead laid your bird over a bed of carrots, leeks, and fennel.  And especially if you also happen to have a lemon and some fresh thyme to put in the cavity.

Five minutes to assemble, a little over an hour to roast (but no worries if you leave it in a bit longer – it can take it), and you have dinner.  It’s so hands-off you can even decide halfway through cooking it that it’s such a lovely evening you may as well stroll over to Juice Box for a bottle of pinot noir.

(The bread you can either purchase fully baked or do like I do and buy frozen parbaked baguettes to keep in the freezer in case you feel like having bread one night.)

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Roasted Tomato Soup; Grilled Cheese Sandwiches

It’s a comfort food-y kind of Sunday evening here.

Soup & Sandwich


Grilled cheese sandwiches and tomato soup.  I like this recipe from the first season of Top Chef, and it’s simple enough that it’s not worth changing up.  It’s all over the internet, so go have a Google.

Dylan was in a helpful mood today, so I let him be my sous chef.  Fun!

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Carnitas Tacos. OH HELL YES.

This is the easiest carnitas recipe in the universe, and it’s soooooooooooo gooooooooooood.

Take half a boneless pork butt (about 2-3 lbs).  Cover it in whatever spice rub you want (this time around, mine was a combination of chili powder, New Mexico chile powder, a Penzey’s BBQ blend I don’t have time to look up, and Penzey’s Spicy Seasoned Salt), let it sit in the fridge absorbing flavor for a day or two.  The night before you’re going to eat these, dump it in the slow cooker with a jar of salsa verde.  Cook it on low all night and all the next day.  Remove from slow cooker, pull into shreds.  (This probably won’t be necessary, since you just slow-cooked it for 18 hours.  It will almost certainly fall apart on its own.)

THIS IS THE REALLY IMPORTANT PART.  Spread the carnitas onto a sheet pan and stick it under the broiler until it gets beautiful and crispy.  Did I mention this was the important part?

Serve with corn tortillas, guac (or sliced avocados), shredded cabbage (i.e. cole slaw mix), and sour cream.  If you were a more industrious grocery shopper than me this week, you could also add shredded jack cheese or some chopped fresh jalapenos.  Or more of the salsa verde you cooked the pork in, if you remembered to buy extra.  (It’s a taco.  You can pretty much put whatever you want on it.)

These were so good I forgot to take pictures because I was busy eating.  You’ll just have to take my word that they looked like AWESOMELY DELICIOUS TACOS.

(They were a little too spicy for Dylan, who instead had a veggie taco with no carnitas in it.  Oh well.  More carnitas for me!)

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