Thursday, June 17, 2010

This Week in the Kitchen

The weather forecasters were predicting thunderstorms for last Saturday & Sunday - 80% chance on Sunday, they said. So when we made our grocery shopping list and planned our meals for the week, we decided to not plan on grilling. Of course, we never saw more than maybe a wee sprinkle, so we were annoyed with these so-called forecasters. 'Tis the season for grilling and we really like grilling. Oh well - we enjoyed making some tasty meals in the kitchen.

CHICKEN WITH DILL, MUSTARD, AND ONIONSThis past week we were inspired to use a bunch of our fresh herbs. They're doing quite well out on the deck and so far, so good - no critters seem to be munching. We decided to use dill with chicken broth, white wine, mustard, and onions to make a sauce for baked chicken breasts. We sauteed some onion in butter, added the other ingredients (we used the coarse ground mustard instead of Dijon mustard) and simmered it for a bit then added the chunks of cooked chicken breast. Yum!

TILAPIA WITH DILL & LEMONWe went back to the pot of dill for the tilapia dinners. SP was able to grill during the week so he grilled the tilapia with some lemon juice and fresh dill. I'm slowly coming to really enjoy tilapia and grilled like this, it tastes extra fresh and healthy for some reason!

TOMATOES WITH BASIL AND BALSAMIC SYRUP
We had some leftover grape tomatoes, so we sliced them and added fresh basil and balsamic syrup for a quick and tasty salad-like side. Later in the week, we sliced large tomatoes and added some of the CSA goat cheese with the fresh basil and balsamic syrup.

SALAD WITH HOMEMADE PARSLEY DRESSING
When we weren't eating tomatoes with basil, we ate salad. Mixed greens, romaine, baby carrots from the CSA plus roasted red pepper and cucumber leftover from the fattoush meal.Instead of our usual go-to homemade dressing (balsamic vinaigrette), we made a Fresh Parsley Vinaigrette. The recipe is from Bon Appetit. The dressing is 3/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup grated parmesan, 1.5 tsp Dijon mustard, and 1/4 cup chopped fresh parsley plus salt & pepper to taste.

POTATOES WITH ONIONS
One of our favorite summer dishes is grilled potatoes - the way my mom makes them. We decided to bake them in the oven. We peeled and sliced potatoes (we used the food processor for faster slicing) and sliced some onion then combined the potatoes and onions with salt and pepper. Sometimes mom adds cheese; we added a wee bit of leftover Velveeta. We also added some of our fresh parsley. Next, we buttered a large sheet of foil, dumped the mixture on the foil, and wrapped the foil around the potato-onion mound. If we're grilling, mom adds an extra layer or two of foil since one layer might easily tear on the grill.

SCRAMBLED EGGSSometimes, there's no bread (or lunch meat/cheese) by the time the weekend rolls around. The solution: scrambled eggs. Last weekend's scrambled eggs were scrambled with fresh basil and oregano plus the last bit of Colby cheese and pepper turkey lunch meat for a quick brunch.

HOMEMADE YOGURTEven though I haven't blogged about it since the first time we made it, we regularly make homemade plain yogurt in the yogurt maker. Last Sunday, it was time for a fresh batch of yogurt, so while the coffee ice cream was churning, we got started. By Sunday evening, our yogurt was ready. No photos of the finished yogurt, though - I keep forgetting!

FRESH BREWED ICED TEA & SIMPLE SYRUP
In the summer, we drink lots of fresh brewed iced tea. Lots. Usually, I drink plain tea with lemon simple syrup, but when my iced tea and lemon syrup ran out at the same time, I decided to make regular simple syrup to sweeten some iced Earl Grey and iced peach teas. SP often makes iced cherry and iced green teas. And, yes, we usually have 3 pitchers of iced tea in the refrigerator!

KASHI WITH BERRIESLooks like Cheerios but not. Add milk and fresh berries for a tasty breakfast.

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