02/16 i love the flavors of thai food. so tonight i made a panang chicken curry. a wonderful sauce made of coconut milk, tamarind paste and red curry. it was loaded with vegetables like broccoli, red peppers, onions and mushrooms. it was delightfully flavorful. with just enough heat to feel it, but not enough to overwhelm the dish. it was surprisingly easy to make, so i'm hoping a few variations of this will appear in future meals!
02/17 we were supposed to join up with our monthly dinner club tonight, but i'm feeling a bit under the weather. a porcupine seems to have taken up residence in my throat. so instead tony and i stayed in and ordered carry out from a local guatemalan chain here. guapo's. we split an order of carne asada tacos and pupusas (a nice reminder of our trip to la anitgua). and plantains. delicious delicious plantains. the one's at guano's are my favorite. they manage to get them so crispy!
02/18 one of tony's favorite things, is a spinach quinoa patty. like the couscous fritters, these are an excellent way of hiding vegetables. and also sneaking fiber and protein into a meal. this is another recipe i found on skinnytaste. http://www.skinnytaste.com/2013/06/quinoa-and-spinach-patties.html
these guys are hearty enough to stand on their own as a main dish. but tonight i had them as a side for some spicy garlic shrimp. i made a simple sauce of sour cream, lime juice and sriracha to add a little texture and spice to everything. and for a little bonus, i made a side of the beloved ginger glazed carrots. these patties are going to be even better reheated tomorrow for lunch!
02/19 this has turned into a week of fritters. tonight i made a version using cauliflower. it's basically a potato pancake that uses mashed cauliflower in place of mashed potato. i started using the same recipe for mashed cauliflower i've previously posted, and then mixed in the following:
3 cups mashed cauliflower
1 cup flour
1/2 cup diced onion
1/2 cup sharp cheddar
3 cloves garlic, minced
1 Tbsp hot sauce
2 eggs beaten
salt
pepper
then i dropped the mixture onto an oiled skillet and fried until browned. they even look like potato pancakes! and the smell is out of this world.
these served as a vehicle for the world's easiest (and most tender) pork chops. slow cooked on low for 6 hours. they're covered in one packet of ranch dressing mix and one can of condensed cream of chicken soup. that's it. three ingredients. one step. and the chops are fork tender. everything else turns into a delicious and savory gravy. that was extra tasty on those fritters! and since i made pork chops, a side of apple sauce seem appropriate! a simple unsweetened apple sauce. i realize that everything on this plate is a rather uniform shade of yellow. but the tastes were all quite diverse. and most pleasing!!
02/20 the devil throat porcupine seems to be taking a strong hold this weekend. i have named this porcupine "chauncey". why chauncey? well, why not? so tonight tony and i took it easy. we went to a local bbq place called "sweet heat" to get some pulled pork and shredded brisket. with sides of cole slaw, sweet potato fries, macaroni and cheese, and kale salad. yes. this bbq place serves kale salad. and a damned good one too. oh the healing powers of macaroni and cheese!!!
02/21 tony took over the kitchen today and made a hearty and spicy beef chili. definitely good for clearing out the sinuses! as i was on a fritter roll this week, i made some corn and scallion fritters to go with the chili. we topped everything off with shredded cheddar, scallions and sour cream. i have to say, this was a very successful collaboration!
i am most pleased with the outcome of all the different fritters. and look forward to many more variations in the future!
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