Kitchen Bitchin’ Update!

With yesterday’s lengthy update, I failed to include this week’s recipes, so here’s a recipe round-up, including our most recent couple of meals, and our plans for the upcoming week!

• Chorizo and white bean soup. I made this exactly as-is, except that I put in a bit of spinach at the end to wilt. This was an EXTREMELY big hit.
• Fettuccine Alfredo with asparagus. Meh. The idea is good but the execution did not work – the cream cheese did not melt in a remotely creamy way, so it ended up being just a thin white liquid. I thickened it with a little flour stirred into cold water, but it was a little tasteless. Also, the asparagus was cut too big. So I think I will attempt this again someday but with a better recipe.
• Pan seared ruby red trout, baked carrots, and wilted kale. I made the trout per this recipe, including the dill sauce which was ESSENTIAL and DELICIOUS. The carrots were simple, and the kale was really good. I appreciated the tip here on how to break down the fibers in kale leaves – I’ve spent way too many a meal chomping on tough, dental-floss-texture kale strips, and this very simple method worked perfectly. The boys actually ate this up, believe it or not.
• Eggplant Parmesan. I bought some frozen breaded, sliced eggplant from Trader Joes, and I plan to bake it and lay it on top of cooked rotini, and drizzle it all with a simple homemade marinara sauce.
• Slow cooker BBQ beef brisket tacos, with TJs frozen Mexican corn on the side.
• Grilled tuna steaks, haricot verts, and roasted potatoes.
• Sausage, kale, and polenta skillet.
• Chicken korma (using bottled sauce), rice, mango chutney, with sauteed snap peas on the side.
• Empanadas, which I will make with the leftover brisket.