We enjoyed a tasty filet mignon the other night. I was in the mood for steak, and the filet looked too good to pass up.
Filet Mignon: brushed with olive oil, a sprinkle of kosher salt and pepper, grilled for 4 minutes per side
Balsamic Onions: 1 onion, sauteed with olive oil, s& p, until soft and caramelized, deglazed the pan with balsamic vinegar
Sauce: 1 Tb softened butter combined with 1/2 cup softened gorgonzola, mixed until creamy, served on top of steak and onions
I drank the Malbec of the week, Scott enjoyed a brewski
Wednesday, August 26, 2009
Thursday, August 20, 2009
Creamy Orzo
I love orzo. I love it in salads, as a side, or in place of pasta. Tonight was another night that the food at the hospital just didn't speak to me (honey glazed ham and au gratin potatoes or tuna noodle casserole) so it was up to my fridge and pantry to tell me what to eat. I have beaucoup de zucchini and yellow squash from my garden, so I am eating it every day. Luckily, I love the stuff. I had some leftover salmon (from the hospital, actually) and needed to eat that too. And so Creamy Orzo with Salmon and Summer Vegetables was born.
Dinner
Orzo: I simmered the orzo with a mixture of beef broth (for flavor and I had to use it up) and water until tender. I only use as much water as the orzo will absorb, unlike when you cook pasta. At the very end, I stirred in about 2 TB of cream.
Veggies: I sauteed diced onion, garlic, zucchini, and yellow squash in olive oil, s& p, and red chili flakes.
When the orzo was ready, I folded the veggies in along with some bite sized pieces of salmon, parsley, and julienned spinach. I finished the dish with some fleur de sel and more pepper. I enjoyed this meal with a cold glass of chardonnay. I realized I hadn't taken a picture halfway through my meal, but I was so darn hungry I didn't pause to find the camera. Next time...
Dinner
Orzo: I simmered the orzo with a mixture of beef broth (for flavor and I had to use it up) and water until tender. I only use as much water as the orzo will absorb, unlike when you cook pasta. At the very end, I stirred in about 2 TB of cream.
Veggies: I sauteed diced onion, garlic, zucchini, and yellow squash in olive oil, s& p, and red chili flakes.
When the orzo was ready, I folded the veggies in along with some bite sized pieces of salmon, parsley, and julienned spinach. I finished the dish with some fleur de sel and more pepper. I enjoyed this meal with a cold glass of chardonnay. I realized I hadn't taken a picture halfway through my meal, but I was so darn hungry I didn't pause to find the camera. Next time...
Fish & Eggs
Monday
I had dinner with my parents the other night, and my dad was the chef. He prepared some delicious fish and jasmine rice. He added one red jalapeno from my mom's plant, and man, was that one pepper spicy! It added a nice kick to the meal. I prepared a light sauce to put on the fish. It was all very tasty.
Dinner
Mahi Mahi: seared in a hot pan and cooked for just minutes to keep in the juices
Jasmine rice: such a delicious kitchen staple, add a pinch of salt and the jalapeno for a bit more flavor
Sauce: 1 TB dijon mustard, some soy sauce, and olive oil. Whisk until blended and serve on fish, rice, potstickers....
Dessert was Rick's Famous Dessert that I am not quite ready to share with the world. Let's just say this: unexpectedly delicious.
Wednesday
Last night I got home from work around 8pm and Scott was just leaving to go to work. Sometimes I will eat dinner at the hospital, but last night's options were meatloaf and a chicken stew which just didn't seem appetizing as it was about 85 degrees outside. So I came home with a growling tummy and no idea of what to eat. Then the top shelf of the fridge spoke to me: eggs. I love eggs for dinner, but Scott is more of a breakfast in the morning type of eater. It was just what I wanted!
Dinner
Veggie Egg Scramble: I sauteed yellow squash, zucchini, cherry tomatoes, onion, and garlic until the zucchini was soft. I added 2 eggs whisked with a bit of half and half and let the eggs cook over low heat. At the end I tossed in some fresh basil and a bit of cheddar cheese. I served it with a piece of whole wheat toast and enjoyed a cold glass of chardonnay. Perfect!
I had dinner with my parents the other night, and my dad was the chef. He prepared some delicious fish and jasmine rice. He added one red jalapeno from my mom's plant, and man, was that one pepper spicy! It added a nice kick to the meal. I prepared a light sauce to put on the fish. It was all very tasty.
Dinner
Mahi Mahi: seared in a hot pan and cooked for just minutes to keep in the juices
Jasmine rice: such a delicious kitchen staple, add a pinch of salt and the jalapeno for a bit more flavor
Sauce: 1 TB dijon mustard, some soy sauce, and olive oil. Whisk until blended and serve on fish, rice, potstickers....
Dessert was Rick's Famous Dessert that I am not quite ready to share with the world. Let's just say this: unexpectedly delicious.
Wednesday
Last night I got home from work around 8pm and Scott was just leaving to go to work. Sometimes I will eat dinner at the hospital, but last night's options were meatloaf and a chicken stew which just didn't seem appetizing as it was about 85 degrees outside. So I came home with a growling tummy and no idea of what to eat. Then the top shelf of the fridge spoke to me: eggs. I love eggs for dinner, but Scott is more of a breakfast in the morning type of eater. It was just what I wanted!
Dinner
Veggie Egg Scramble: I sauteed yellow squash, zucchini, cherry tomatoes, onion, and garlic until the zucchini was soft. I added 2 eggs whisked with a bit of half and half and let the eggs cook over low heat. At the end I tossed in some fresh basil and a bit of cheddar cheese. I served it with a piece of whole wheat toast and enjoyed a cold glass of chardonnay. Perfect!
Sunday, August 16, 2009
Sunday Dinner
Tonight's dinner was reminiscent of what dinners used to be back when Scott and I had "normal jobs" and ate dinner together every night. Now with our opposite schedules, we are lucky to share one dinner together per week. It was nice to spend the day and evening together and enjoy a good meal.
Dinner
Roasted chicken breasts: I used the split chicken breasts with ribs, tossed them with olive oil, salt, and pepper, and roasted them at 400 for about 30 minutes. To serve, I cut them off the bone, and sliced on the diagonal.
Rice-a-roni: I know.... but Scott wanted it.
Sauteed veggies: I had yellow squash and zucchini from the garden sauteed with garlic, olive oil, red pepper flakes (spicy!), s& p. Scott had broccoli sauteed the same way, minus the spiciness.
I drank an Argentinian Malbec, Gascon. It is delicious, my wine of the week. Scott had a pinot grigio from Washington.
Dinner
Roasted chicken breasts: I used the split chicken breasts with ribs, tossed them with olive oil, salt, and pepper, and roasted them at 400 for about 30 minutes. To serve, I cut them off the bone, and sliced on the diagonal.
Rice-a-roni: I know.... but Scott wanted it.
Sauteed veggies: I had yellow squash and zucchini from the garden sauteed with garlic, olive oil, red pepper flakes (spicy!), s& p. Scott had broccoli sauteed the same way, minus the spiciness.
I drank an Argentinian Malbec, Gascon. It is delicious, my wine of the week. Scott had a pinot grigio from Washington.
Thursday, August 13, 2009
Comfort Food
Even when it's summertime, sometimes you just crave comfort food. Today is one such day. It is cloudy and rainy, a reminder that autumn isn't too far away. I wanted something to warm me up from the inside out, so chili made the menu. It was a quick meal, just 30 minutes to prepare, but delicious all the same.
Beef Chili: lean ground beef browned and simmered with onion, garlic, beef broth, chili beans, chili powder, and cumin.
Served with cornbread, cheddar cheese, and sour cream
Beef Chili: lean ground beef browned and simmered with onion, garlic, beef broth, chili beans, chili powder, and cumin.
Served with cornbread, cheddar cheese, and sour cream
Tuesday, August 11, 2009
Dinner after Julie & Julia
Inspired by Julia Child, but keeping in mind the hot summer weather and my waistline, I was in the mood to cook a bit more healthy than she was known to do. Here is the menu for dinner tonight.
Crudites
Blanched green beans and baby carrots drizzled with a basil olive oil and balsamic vinegar
Served cold
I just discovered how delicious cold green beans with balsamic are! I have eaten them 3 times this week!
Dinner
Seared Ahi steaks: seasoned with olive oil, salt and pepper
Fingerling potatoes: boiled, drained, and tossed with a nob of butter, salt, pepper, parsley, chives, and basil (herbs from my garden)
Zucchini and yellow squash (from my garden): sliced, sauteed in olive oil, salt, and pepper
Dijon sauce: Dijon mustard, basil olive oil, white balsamic vinegar, and a squeeze of fresh lemon juice (we put this on the fish and potatoes-- delicious)
Baguette with Brie and Port Salut Cheese
Dessert
Angel Food cake with macerated raspberries and nectarines: tossed the fruit with 1 TB of sugar and 1 TB of triple sec (served the fruit and the juices over the cake, and in the spirit of Julia, a tiny drizzle of fresh cream to finish!)
Since I was feeling French, we enjoyed a sparkling blanc de noirs with dinner. Champagne really does go with everything!
Crudites
Blanched green beans and baby carrots drizzled with a basil olive oil and balsamic vinegar
Served cold
I just discovered how delicious cold green beans with balsamic are! I have eaten them 3 times this week!
Dinner
Seared Ahi steaks: seasoned with olive oil, salt and pepper
Fingerling potatoes: boiled, drained, and tossed with a nob of butter, salt, pepper, parsley, chives, and basil (herbs from my garden)
Zucchini and yellow squash (from my garden): sliced, sauteed in olive oil, salt, and pepper
Dijon sauce: Dijon mustard, basil olive oil, white balsamic vinegar, and a squeeze of fresh lemon juice (we put this on the fish and potatoes-- delicious)
Baguette with Brie and Port Salut Cheese
Dessert
Angel Food cake with macerated raspberries and nectarines: tossed the fruit with 1 TB of sugar and 1 TB of triple sec (served the fruit and the juices over the cake, and in the spirit of Julia, a tiny drizzle of fresh cream to finish!)
Since I was feeling French, we enjoyed a sparkling blanc de noirs with dinner. Champagne really does go with everything!
Inspiration
As much as I was initially against it, I went and saw the movie "Julie & Julia" today. Why did I not want to see this movie? Because I really, really did not like the book. Reading it made me anxious, frustrated, and irritated. But when I realized that the movie was also taken from Julia Child's book "My Life in France", I started to waver. That book made me want to go to Paris and visit the markets and cook in copper pots, not to mention revisit her amazing cookbook "Mastering the Art of French Cooking". Then when I heard the movie was great, that Meryl Streep was super, and that Amy Adams was adorable, I gave in and went to see it with my mom and mother in law.
I have to say, I was pleasantly surprised. I really enjoyed Meryl as Julia, Stanley Tucci as her husband Paul, and Amy Adams was adorable. So now I really want to go to France and eat my way through Paris. But before I do that, I decided that creating my own blog of my own meals and experiences would be a good way to keep track of what I like, what worked, and what others enjoy. So, as Julia would say, "Bon Appetit!"
I have to say, I was pleasantly surprised. I really enjoyed Meryl as Julia, Stanley Tucci as her husband Paul, and Amy Adams was adorable. So now I really want to go to France and eat my way through Paris. But before I do that, I decided that creating my own blog of my own meals and experiences would be a good way to keep track of what I like, what worked, and what others enjoy. So, as Julia would say, "Bon Appetit!"
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