I remember saying once to my mother in law, who had five kids, "There must have been days you never left the kitchen!" and she agreed. This week was not like that. Too hot. But that's hard to tell from the list at the bottom. Really, except for one day, I wasn't cooking very much. This made it excellent. Shooting for the same this week. What I really need to do is my list of "meals from thin air," because this is the last week of camp. Which means no more kid-free shopping for a month. Yikes.
Monday: Shrimp and mango salad from Two Fat Als. (So glad they are back posting!) CSA veggies.
Tuesday: Taco night.
Wednesday: Leftovers. I think tacos and the mango salad will go well, actually.
Thursday: A friend pointed me to this slow cooker massaman curry. Looks good to me!
Friday: I'm in a shrimp mode. And it's corn season. So I'll be doing my shrimp-and-corn thing that I love, with the rice vinegar and I have to stop now while I'm not drooling.
Sunday started with using the pitiful I-forgot-to-put-in-the-chocolate-chips sweet bread to make this French toast casserole. I thought that inch-and-a-half slices sounded very thick and I was right. I would definitely do smaller slices next time. Also, my pound-and-a-half loaf was too big. BUT--that said--the flavor was excellent and it will be added to the rotation.
There was a salmon sale and I couldn't resist. I tried the Time for Dinner cookbook Salmon Teriyaki recipe. I thought the boys would be grossed out when they smelled the sauce (which I made while they were at camp, but they both said, "MMM! What is that? Can we have it for lunch?" And while I couldn't sell them on the salmon (which was ok, it had bones) they loved the teriyaki sauce. Who would have thought? They had it over rice for lunch. I also got the roasted seaweed snacks from Trader Joe's and the older one tried it and didn't love it but didn't gag either, so it's been a great couple of week for the boys' experimenting. Woohoo! (The seaweed snack is like the stuff they wrap sushi in, but saltier. It was excellent with the salmon.)
I also made the garam masala yogurt marinade for the chicken, but completely missed the "whirl ingredients in food processor" directive. Oops. But--I was ready to make another batch of marinade to eat for lunch without the chicken. It was really tasty. Once on the chicken and on the grill--even better. AND the picky one ate it. I think the unpicky one might also have tried it but I also threw the Trader Joe's lamb tips in there (in the refrigerated section, near the bulgolgi, in a vacuum package with burgundy and spices. That was a huge hit, including with the adventuresome older, who has never to my knowledge eaten lamb before. (Younger one toying with vegetarianism did not try. I liked the really well done bits but in general--not a lamb person.) But wow, the chicken. It's got a definite Indian flavor, so not as universal as the yogurt marinade with lemon, but still-delicious.
Another fun thing I tried was in the effort to clear the fridge. For some reason, all my produce is freezing-not quite solid, but ice crystals and all, so I tried to get moving on using it. I had some extra zucchini from the fabulous cheesy zucchini pizza last week and was looking at frittata recipes. Those looked okay, but when I saw The Bitten Word's deconstructed version, I was sold. I am not a "float an egg on it and call it delicious" girl but this was really yummy. And honestly? I made a second batch without the egg. Plus I am very suggestible and seeing all these food blogs I love yammer on about just throwing an egg on it and calling it dinner, I keep trying, despite the fact that I don't have the same ecstatic reactions. Still--excellent. Great combo of veggies, easy prep, and in-my-house ingredients.
In another random-ingredient-smackdown, I finally made the 101 Cookbooks Carrot Oatmeal Cookies. I like my cookies to darken a little more than these did, but they looked pretty and held their shape much better than the Nikki's Healthy Cookies (which I do so enjoy). (Random aside: clearly it's hot when in my air conditioned kitchen, my coconut oil is liquid!) I thought they were pretty good for a not-sweet cookie, almost shortbready. But my older son loved them and went back for more and more. Loved loved loved that. Apparently I will be making these again!
Another old favorite I made this week: Smitten Kitchen's green bean and cherry tomato salad. Simple, yummy.
For more menu planning ideas, check out I'm an Organizing Junkie!