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13 April 2010
I'm thinking sauteed asparagus and salmon for dinner. How 'bout you?
I have a follow up question: Is there a way to get that semi-blackened grilled asparagus flavor without grilling? Do I need a grill pan? Can I do it on a George Foreman?
You can do it in a broiler if you have one in your oven. Just olive oil, salt and pepper and stick it in the broiler on high for about ten minutes or until fairly blackened. This should preferably be done in a broiler pan, but you probably won't use that much oil so it'll probably be ok in a regular oven-safe dish also.
We've been on a soup kick lately, so I'm thinking roasted red pepper soup (bought pre-roasted from the olive bar at the grocery store) with chicken.
I'm going to try making this flatbread with asparagus and pancetta from Cooking Light magazine. I can usually bake bread but whenever I've tried making pizza dough, it's a disaster. It won't stretch out, or lay flat and even, or something. Hoping for success this time.
I love-love-LOVE grilled asparagus. I've 'grilled' it before in a skillet.
I'm going out for dinner tonight, probably to the Millstone BBQ restaurant in Logan.
I had lunch at the Senior Center today, soup and a mushy sandwich (I was one of the few people there with my own teefs). I was with George's mum at a Health Fair. We picked up tons of freebies, many of which are very useful (a sewing kit with the needles pre-threaded, a change purse, a baseball hat), and I had free tests to show that my blood pressure, cholesterol and sugar levels are all just fine. And I was asked at least a dozen times "Have you ever met the Queen?" and "What's the price of gas in England?" (After answering that one, I recommended that they wait a while before taking the blood pressure test.)
I have noodles and chicken all made and ready for me in the fridge, but I'll probably make ramen or something else. I had crackers and cheese last night, heh.
Home made turkey soup. Bro-in-law made the stock from our left over Easter turkey that he had smoked then cooked. The mister added lots of veggies. Yummmmm!
Emeril's spaghetti bolognese. Although I lighten it up a bit by replacing a few high-fat items here and there. It's still rich as hell and oh so very good.
We eat broiled asparagus and salmon at least once a week. It's my go-to meal when I don't feel like being creative. Tonight though is a special treat. We are going to the Broad Street Cafe in Durham for dinner and to hear a lecturer speak on why humans and dogs get along so well. The lecturer is a Professor of Evolutionary Anthropology at Duke, so I suspect it should be rather interesting. Bonus points for not having to cook!
Mac and cheese, my style. Elbow noodles, boiled in powder broth. Then add some four cheese garlic sauce, then shredded 5 year aged nearly locally produced sharp cheddar cheese.
I might "ruin" it with some edamame beans and/or tuna. Dunno yet.
I'm discovering I don't much care for red zinfandel.
I love salmon. I really do. I'd like to eat it more often but I get all conflicted about it. ASparagus + salmon = perfect spring meal. Especially w/some little lemon zest shavings on top.
Tonight we had a pretty good supper - baked potatoes with broccoli, crumbled bacon, cheddar cheese, and loads of fresh chives (first garden produce of 2010, yay!). This with a salad of spinach greens, shaved fennel, and sliced oranges in white wine vinaigrette. It was a pretty yummy meal. I grew up eating baked potatoes about once a week, but never seem to do it much as an adult. THey sure are delicious and filling.
I went through a baked-potato obsession for a while (which tends to be SOP for me, cooking-wise). If you like a crisp skin, try rubbing the outside with olive oil and sea salt, then cooking it at a little higher temperature than you would normally.
We had red beans and rice with chives, burritos with sherried mushrooms, garlickly spinach, black beans, and cheese, and a side of broccoli. Very easy, pretty tasty.
I went out and had a veggie burger with goat cheese. It was ok.
For lunch today I am having pasta with cauliflower and pine nuts leftover from when I made it 2 nights ago. I am more excited to eat that.
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
