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I had Spaghetti squash with onions, sauteed with pizza spice, roasted brussel sprouts with olive oil and balsamic, and fake chicken nuggets with barbecue sauce. And Pinot Grigio. So happy.
I categorically deny that I make chicken because I learned how to make gravy and gravy is good. I also want to have chicken quesadillas for lunch tomorrow, so the gravy was just a happy side effect.
I made grilled chicken, and harvested the grease to make gravy with onions. And I nuked a potato and put gravy over both chicken and potato. I should have some carrots too.
Talking about sandwiches in the recent MeFi thread made me hungry for a frankie -- a type of wrap from India. I improvised one for dinner today. Started with a whole wheat chapathi (traditionally a paratha would be used, you could also use a tortilla). Heated on a skillet with a dab of butter, then whisked an egg with salt and pepper and poured it onto one side of the heated chapathi, let it solidify a bit then quickly flipped it over and let the egg cook. Then repeated with other side. Then the filling: I used reheated paneer curry, chopped onions, chopped green chiles, a little white vinegar and chaat masala. Rolled the whole thing up and boom! Really hit the spot!
I made several gallons of a curry-ish type thing on Friday night, which turned out fairly divine for basically just dumping some lentils and spice in a pot and pulling the rest out of my arse. This morning I started a large new batch of basmati rice in my rice cooker. the mister just called and informed me the entire mess shall be warmed up ready to serve as soon as I get home :)
Pesto, with both cashews and pine nuts, with gnocchi sauteed with olive oil, garlic, basil and swiss chard, and green beans steamed, served with a dollop of goat cheese.
Made honey mustard coleslaw, which is right up there among the most delicious ways to eat cabbage. To go with, made oven fries from a leftover potato, and made some homemade chicken nugget kinds of things by rolling chicken breast in bread crumbs and herbs and oven-baking that. Pretty solid weeknight meal.
It's a Los Angeles winter, but I still like making soup like I live in New England, so ... a fresh pot of split pea and veggie soup, with the peas still a little al dente, just like I like 'em. (I don't go for that foggy soup where everything's a mush... yechhh.)
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
