Work demands kept me out of the kitchen this week — not such a bad thing, actually 😉 It was time to rely on shortcuts — fast recipes and favorite quasi-convenience foods.
Spinach salad with Kale-potato-sausage soup
Monday started out with a traditional long-cooking pot roast made quick in the pressure cooker. Next came one of my faves, a kale, potato and sausage soup starring Aidells sausage with roasted garlic and gruyere cheese. The soup teamed up with a tasty and simple spinach salad recipe from PCC Natural Markets — a keeper for future meal plans. Wednesday I left the guys with leftovers as I headed out to my monthly business dinner. On Thursday Trader Joe’s save the day. Here’s how it all played out:
Monday: Yankee pot roast; roast potatoes and turnips; steamed broccoli
Tuesday: Kale and potato soup with turkey sausage ; strawberry and spinach salad.
Thursday: Trader Joe’s carnitas and homemade flour tortillas; fresh guacamole; strawberry and spinach salad.
Filed under Favorites, Quick
Dinner was delayed tonight by a last-minute shopping trip where I quickly lost all sense of time. A place where discretion is prized, where people spend cash to indulge their passion in confidence.
The camera store! I managed to escape with only the bare essentials to get my new Nikon up and running, just in time to include a photo in tonight’s post. Already I see an improvement over the Blackberry shots. But I see another lens or two in my future (and a few classes to restore photography skills that have lain dormant since my newspapering days). But I digress …
This week promises to be hectic. Erik’s play hits the stage with three performances (and I’m out for a group dinner on Thursday). I figured I’d kick off the chaos with a meal that involved a bit more effort than I’d usually muster on a Monday night.
The pork chops were easy and amazing (I’ll have to give up that Shake and Bake after all). Spiced with paprika, browned in a skillet and finished in a hot oven. Far better than they sound. The salad from Sunset magazine contained a couple of my favorite foods — spinach and fennel — but it was a throwback to the ’70s with the warm bacon dressing. One contemporary switch: I learned recently from the local mushroom people that one should always cook mushrooms, even the cultivated ones from the store. So I sauteed the shrooms quickly, after the fennel, before tossing them into the spinach. Roasted potatoes and parsnips rounded out the scene.
It was all delish; at this point I’m not sure the photo does the meal justice.
Paprika pork chops & sides
Paprika spiced pork chops
Roasted parsnips and potatoes
Spinach, fennel, mushroom salad with warm bacon vinaigrette