What Do YOU Eat?
What do you eat for dinner? Do you come home from work and eat crap or do you make a complete meal that's fairly healthy? For the past several weeks, Katharine and I have shopped for food on Sunday (or had it delivered by Peapod when we're really busy of feeling lazy)...we buy good food...food that we plan on cooking...then, I'd have to say about 50% of the time, we end up eating takeout. Why is this? Because, even if we...I...felt like cooking, neither one of us wants to wait for it to cook. Let's eat cereal instead!
So I suppose I'm looking for ideas. Recipes even. Come on people...if there was ever a time to contribute to this blog...it's now. We need to eat NEW things.
So I suppose I'm looking for ideas. Recipes even. Come on people...if there was ever a time to contribute to this blog...it's now. We need to eat NEW things.
posted by Jeff - WeinerToons at 10:03 PM
12 Comments:
I thought it was 75% of the time? Or more like 80Z%? ;-)
Why not cook something on Sunday, make sure that you have extra, and then eat it for the rest of the week?
If you get sick of eating the same thing all week, start freezing it in individually portioned tupperware. Then thaw out and reheat whatever you feel like eating that you've made before!
If you don't like freezing stuff... bag salad and pasta is pretty fast and easy to make.
Or just wait until June and you can come have dinner with me and Kristian after work. We promise not to charge you too much! :P
I don't know why blogger said I was anonymous, but the previous comment was from me.... (Hope)
Curry Clam Sauce w/ Pasta:
2 8oz cans of whole clams (in water)
1 8oz can of mushrooms
1 4oz (might be 2oz) can of black olives
2 Italian peppers
Olive Oil
Minced garlic
Cumin seeds
Cayane pepper
Curry powder
Tumeric
Black pepper
Crushed rosemary
Oregano
Directions:
Slice the italian peppers into long strips (and get rid of the seeds, obviously). Open the canned clams (do not drain) as well as the mushrooms and olives (drain these two).
In a large skillet drop in 1 table spoon of olive oil (used to sautee the garlic). Add in the minced garlic (to taste - I generally use 3 teaspoons, but I really like garlic) and Cumin seeds (just a pinch or two of the cumin). Turn the stove to high and sautee until the garlic starts to sizzle.
Once it's sizzling, turn the stove down to medium high and add the curry powder (again, to taste - you might want to start off with no more than a teaspoon). Fry up the curry for about 20 seconds and then toss in the sliced peppers. Sautee for another 20-30 seconds.
Pour in the clams (water and all) into the skillet and mix it around so the spices are evenly distributed. Add a bit of black pepper and then tumeric (this is mostly for coloring - about 0.5 to 1 teaspoon will do). Cover and let it simmer on medium high for ten minutes.
After 10 minutes, give it a stir and then cover and let it simmer for 5 minutes on medium.
Uncover and add the mushrooms and olives. Toss in the crushed rosemary (a pinch or two) and oregano (to taste). Let it cook for 5 more minutes uncovered, stiring periodically (just make sure the curry doesn't start burning on the bottom - that's a pain to clean).
Remove from heat and serve over pasta of your choice (rice noodles make it ultra good, but if you're cooking rice pasta, make sure to rinse the pasta with cold water for about 10 seconds after draining or it becomes super sticky and a pain to work with).
This will make about 4 servings, so toss half of it in a container and chuck it in the fridge. The sauce will stay good for about a week if refridgerated. Just reheat the sauce for about 3-4 minutes on high in the microwave and all you need to do is cook up some pasta for a quick, effortless, mid-week meal (generally, I'll cook this up while I'm making dinner on Sundays so I have two meals covered for the week).
With the pasta, it's about 800-900 calories per serving (you can cut it down to 500-600 if you use bowties instead of rice noodles).
Enjoy!
Get in car
Start Car
Pull out of driveway and drive approximately 10 minutes to McDonald's drive thru located in Wakefield Center
Select desired items from menu (with strong preference for Sundae Cup)
Drive around
pay for items
Drive home approximately 10 minutes
Enjoy!!!
;-)
Chicken with Mustard Marsala (very easy)
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried pasta of choice
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top.
another easy one:
Heatlhy & Simple chicken, broccoli, ziti
1 box ziti (or desired pasta)
3/4 c. butter
3/4 c. grated Parmesan cheese
(the better cheese the better this comes out, i.e. stop and shop brand not the best Parmigiano Reggiano is the best)
1 whole boneless chicken breast
1 tbsp. garlic salt
1 good size heap broccoli
Cut broccoli into florets with some stem in them. Steam until slightly crunchy (or desired texture); set aside.
Cut chicken into bite size pieces, saute in a little of the butter; set aside. Boil ziti, drain and add butter, Parmesan cheese; toss until butter melts. Add chicken and broccoli then add garlic salt.
You can actaully add some lemon juice if you want to mix up the flavor of the dish.
Look how easy it is to get new recipes! MORE! MORE! They're coming in my e-mail too...this is what makes the whole blog thing fun. You people are great.
Just about anything in a crockpot works and it's done for you when you get home. I'm not a creative cook... at all. But something I now do that really helps with the motivation side of using up my veggies and fruit before they turn to slime in their respective drawers (also known as the dungeons of doom in the refrigerator) is to clean them and do initial prep work to them (wash & peel carrots, wash lettuce, etc.) before putting them away from the grocery store. Just one less step is sometimes enough encouragement to make me actually cook or use them after a long day.
And cereal and "sammiches" are much healthier than many people think. Cheers!
And don't forget to wash-down all this great food with....
Midori Sour:
1oz Midori melon liqueur
1oz Whisky sour mix
2oz Sprite
2 Cherries
Fill a glass with ice, add the midori, sour mix & sprite. Stir & add the cherries.
but never do this last part if you're under 21. As a matter of fact...WeinerToons.Com is not responsible if you use this recipe to get all liquored up somewhere whether you're 21 or not.
It's a crazy world that requires a disclaimer on a coffee cup, "Contents Hot"...this is my disclaimer!
:-)
Turkey Tetrazzini
Serves 8
Tetrazzini is also great when made with leftover chicken. Using a shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don’t skimp on the salt and pepper; this dish needs aggressive seasoning. To make fresh bread crumbs, trim crusts from about 8 slices of good-quality white bread (we like Pepperidge Farm Toasting White) and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.
bread crumb topping
1½ cups fresh bread crumbs (see note)
Pinch salt
4 tablespoons unsalted butter, melted
¼ cup grated Parmesan cheese
filling
8 tablespoons unsalted butter, plus extra for baking dish
8 ounces white button mushrooms, cleaned and sliced thin (about 3 cups)
2 medium onions, chopped fine (about 1½ cups)
Salt and ground black pepper
¾ pound spaghetti or other long-strand pasta, strands snapped in half
6 tablespoons unbleached all-purpose flour
3 cups canned low-sodium chicken broth
4 tablespoons dry sherry
¾ cup grated Parmesan cheese
¼ teaspoon grated nutmeg
1 tablespoon juice from 1 lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey or chicken meat, cut into ¼-inch pieces
1. For the topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix bread crumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with ¼ cup Parmesan in small bowl. Set aside.
2. For the filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until liquid from mushrooms evaporates, 12 to 15 minutes. Season with salt and pepper to taste; transfer to medium bowl and set aside. Clean skillet.
3. Meanwhile, bring 4 quarts water to a boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve ¼ cup cooking water, drain spaghetti, and return to pot with reserved liquid.
4. Melt remaining 6 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Turn heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, lemon juice, thyme, and ½ teaspoon salt. Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste.
5. Turn mixture into buttered 9 by 13-inch gratin dish (or other shallow, ovenproof baking dish of similar size), sprinkle evenly with reserved bread crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
It practically makes itself, and keeps well.
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