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@cookfortheweek-blog
3/12/18
Cook-for-the-week SALVAGED. Thanks to a Monday evening with no plans, I decided to make the tofu broccoli stirfry again, this time with mental energy (and some parchment paper so that the tofu wouldn't stick). Sure enough, it's terrific when cooked properly. I got frozen turkey burgers to stand in for the lentil burgers, which will be re-attempted at a later date because I'm now determined to master them.
3/11/18
In a spectacular demonstration of daylight savings brain fog, both of my cook-for-the-week meals were failures in one way or another. I tried making the lentil burgers again, to see if I could get them to be less crumbly. They ended up far too moist. I tried making a couldn't-be-easier baked tofu and veggies. I doubled the sauce and really didn't need to, and should have doubled the recipe itself because there was only enough for two lunches. I'll get by during the week and hopefully will be more alert next weekend. :)
3/6/18
Today’s first cook-for-the-week adventure was returning to a past super-simple favorite, green bean casserole with chicken (and this time, cauliflower instead of mushrooms). It wasn’t actually much of an adventure. Not so for Thug Kitchen’s pesto lasagna with homemade marinara sauce. That one was more stressful than I’d expected. The stove ended up looking like a crime scene from all the tomatoes that needed crushing, and the top noodle layer got crispy rather than soft, but the flavors overall are more than tasty enough for it to be a worthwhile endeavor.
2/25/18
Cook-for-the-week, continuing the loaner cookbook theme! Last week, I borrowed "Thug Kitchen" from my current roommate. This week, I borrowed "Smitten Kitchen Every Day" from Jen, a former roommate so great, we lived together twice (and had a great time catching up on Thursday over last weekend's enchiladas).
Wild Mushroom Shepherd's Pie, with some ground turkey tossed in, has the creamiest of potato toppings. I used a combination of fresh oyster mushrooms, portobellas, and maitake frondosa, along with dried black mushrooms found at an Asian grocery store. This dish is unreal levels of luxurious, y'all. It tastes like the woods are calling my name.
It's also fairly labor-intensive, so I was grateful that the second dish is easy to assemble: bone-in chicken thighs and chopped veggies roasted on a baking sheet with green olives, garlic, paprika, and fresh thyme. A little on the mild and sweet side overall, but a solid dish regardless.
2/18/18
Cook-for-the-week, Thug Kitchen edition. As mentioned on Facebook, I'm using my new roommate's cookbook this week. Recipe 1 is enchiladas with sweet potato and chicken. Recipe 2 is white bean and lentil burgers. The burgers turned out a bit crumbly (but so tasty) and the enchilada recipe definitely skimped on the sauce. That seems to be a trend for the recipes with sauces that I've tried so far. Mental note to double-up sauces in the future and see what happens!
2/11/18
Cook-for-the-week: redeeming the failed lamb experiment with a hearty lamb tikka masala, and indulging in the comfort of chicken tetrazinni casserole. Every week I’m a little more comfortable just messing around with techniques. The tikka masala in particular was all over the place: overnight marinating, broiling, sauteeing some veggies, steaming others. I made it work. This is SO satisfying, y’all.
2/6/18
Cook-for-the-week Tuesday update: the casserole is the first thing I've made that I'm running low on already, and want to make a second one before next weekend. It is seriously good!
2/3/18
Cook-for-the-week netted me a chicken and green bean casserole (inspired by a friend's post earlier this week) and a North Indian themed stuffed baked potato with "spicy" yogurt sauce -- air quotes because I conservatively used 1 chili, and it's definitely not spicy enough for my taste. First time in recent memory using a hot pepper, first time making a spoon-over sauce, and first time doing two oven-baked meals back to back.
1/21/18
Cooking for the week: I was very excited to try making lamb curry for the first time........ until I learned why you shouldn't let the butcher sell you stew meat when your intention is to do a stir-fry. Lamb, I'm so sorry that I failed you. :'(
1/14/18
I'm halfway done with Cooking For the Week (the other meal is beef-stuffed baked potatoes) and I'm too excited to wait to post about it. Curried chickpeas and tofu from the Moosewood cookbook turned out SO GREAT. I halved the amount of time it takes to de-shell the chickpeas by putting bandaids on my thumbs to add friction, had zero problems with onion vapor by wearing a bandana over my nose and mouth while cutting (and then rinsing the onions under cold water), and cleaned equipment as I went to avoid a pile of post-cooking mess. Starting to feel like I know what I'm doing....
1/7/18
I'm resurrecting my weekly learn-to-cook endeavors! Today Laurel taught me how to make kimchi soup with pork and tofu, and then I made a veggie-filled Peruvian quinoa stew from the Moosewood cookbook. Both of them are super flavorful. The main challenge was keeping track of time with the stew, because there are two pots going at once with different timetables. Mission accomplished!