Welcome to the past week in food! We’re trying to use local meat and produce the majority of the time. Here’s the new stuff we added in the mix last week: Eggs, tomatoes, spinach, daikon, beets, cilantro, green onions, italian sausage, and ground beef. I didn’t get as much, because I still have a lot left from the previous weeks, and I went to the market Sunday afternoon instead of Saturday morning.
Sunday afternoon we were exhausted from building our pipe bookshelves, so we ordered a pizza from D’Bronx. It’s the best pizza in the city, hands down. We ate the pizza kind of late, so we had leftovers and appetizer kind of stuff for dinner. I ate a few dumplings my mom made for me before my sister and I went out to a movie. And about a million mandrain oranges. Those were the name of the game this week.
Monday night I winged it and made something up. (Eliza was super impressed by this.) The result was Coconut Curry Orzo. I used chicken and chicken stock, but this recipe would be filling as a vegetarian dish with vegetable stock. Because I winged it, I don’t have amounts. This is a “throw a handful in” sort of a recipe.
This serves probably around six adults. The four of us ate it, and I froze the leftovers.
Coconut Curry Orzo
- Coconut milk, 1 can
- chicken tenders, about a pound, chopped into bite sized pieces
- chicken stock, a couple of cups
- olive oil, a couple of tablespoons
- orzo (we used one pound lemon garlic flavored from Pappardelles)
- spinach (a big handful)
- peas (about a half of a cup)
- yellow and orange bell pepper (half of each), chopped
- daikon radish (about 1/4 of one because they are BIG, but a couple red radishes will work too), chopped
- green onions, a few shoots, chopped
- garlic, 2 cloves, minced
- yellow curry, about 2 tablespoons
- pinch of cayenne pepper
- salt and pepper to taste
*You can use different veggies according to what you have on hand. Carrots would be a great addition, as would yellow onions and broccoli.
Start the orzo in boiling water according to packaging directions, making sure to cook it al dente.
Begin to wilt the spinach in simmering coconut milk in a separate large pot. Stir periodically.
In a large pan, warm a few tablespoons of olive oil over medium heat. Cook the garlic, bell pepper, peas, and radish for a few minutes until the garlic is golden brown. Season to taste, then add the veggies to the pot with the coconut milk. Add about a cup of chicken stock with the yellow curry and cayenne pepper to the pot. Season to taste.
Wipe out the pan, and warm another few tablespoons of olive oil over medium heat. Add the chicken, cook through. Add to coconut milk pot when finished. Add another cup or two of chicken stock to the pot.
When the orzo is finished, add it right before serving to the pot with the curry mixture along with the green onions.
*You can probably cook the orzo in the chicken stock, but as it was my first time cooking it, I didn’t want to take chances and cooked it according to the package. Make sure to add it to the curry mixture at the last minute to ensure your orzo doesn’t overcook.
We loved this meal! The flavor was amazing (I LOVE curry!) and the veggies worked really well together. I loved how many textures were going on in there! The kids ate their whole servings, veggies and all, I love it, and Jake ate it (which is as good as it gets with him and veggie packed things). Also, it was the first time Jake had orzo, and he said the pasta slipped around through his teeth like a bar of soap. Hah!
Tuesday I was not feeling at all well, so I went with a semi-homemade meal. I stir fried some yellow onions, peas, bell peppers, and green onions with an egg, tossed them with some spinach angel hair pasta, and drizzled it with stir fry sauce and soy sauce. Then I topped it with frozen Trader Joe’s orange chicken.
Eliza was inspired that I invented a meal, so she wanted the dinner she made this week to be invented too! She decided her meal would be toaster waffles topped with an over easy egg (Jake made those), bacon, and shredded Colby jack cheese. And more mandrain oranges because seriously those things are addictive. Good inventing E!
We ate at Panda Express one night as the result of a sort of embarrassing story. We were all ready to go to a birthday party, drove to it… only to realize it’s next week! Ooops. So we went to the nearest place to cure our hangries (hungry = angry).
Also, I love Panda’s passion fruit tea.
We made chicken tacos one night, and it was refreshing that nothing came out of a jar, can, or package save for the kidney beans and the tortillas (I need to get Jake to teach me how to make homemade tortillas, because I can’t do it yet.) Mexican food it has traditionally not been the beacon of homemade in our family. (Well, in my family. Jake’s step-mom’s family is Mexican American and they make the most delicious authentic Mexican food ever.)
So we roasted a chicken using these directions, but I rubbed the chicken with chili powder, cumin, and garlic salt before baking it. We shredded the chicken and used about a third of it for this dinner, we’re using the rest for a dinner tonight. And then I’ll make chicken stock in our crock pot tomorrow.
Chicken taco toppings were shredded chicken, spinach, kidney beans, Colby jack cheese, homemade salsa (seeded and chopped tomatoes, chopped onions, minced garlic, cilantro, salt, juice of one lime), guacamole (I use the kits at Trader Joe’s + an extra avocado: avocado, jalapeño, onion, tomatoes, lime juice, salt), and thinly sliced radishes. YUM.
Friday night we had appetizers at Dave and Buster’s for a friend’s birthday.
Lunches this week were awesome. Lots of strawberry spinach salads. Sill no fresh fruit at the farmer’s market, so I got these giant ridiculous mutant strawberries from Trader Joe’s.
Also, I froze the homemade wheat buns we made a few weeks ago and busted them out for yummy turkey, cheese, and spinach sandwiches.
And lunches usually also mean leftovers.
As usual, Saturday morning coffee at City Market Coffee House before the market. This time I switched it up (which is rare), and got a cinnamon vanilla latte. Perfect for drizzly cold weather. Can you spot me in the red jacket?
Here’s what we picked up for next week: Eggs, apple pork sausage, pork ribs, rainbow chard (my herb guy gave them to me as a bonus!), green onions, morel mushrooms (!!!), asparagus, market blend coffee from City Market Coffee House, chocolate chip cookies, basil (mine died because I wasn’t expecting frost a random night), cilantro, and marigolds (to keep our sudden bunny population out of our veggies).
I’ve got big plans.
What have you been eating lately? Do you have any yummy recipes to share?
Check out all of the Savory Sunday posts here.