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Showing posts from February, 2012

Davy Jones RIP

I feel like a piece of my childhood is gone.

Teriyaki Chicken over Quinoa

Do I know how to make home made teriyaki sauce? Yes.  Did I make home made teriyaki sauce? No.

I totally cheated.  Again.  I'm beginning to think perhaps I should call my blog Cheaters Anonymous.

Anyhoo- I had leftover teriyaki chicken from the sushi adventure Sunday night, so I decided to spruce it up and serve it over some quinoa for a quick dinner.

The original chicken mixture was nothing more than roasted chicken, pulled apart with a fork and mixed with bottled teriyaki sauce.  Tonight, I sauteed some chopped onion and mushrooms in olive oil, seasoned it with a little mushroom soy sauce, and added the leftover chicken mixture.  I warmed the quinoa, scooped the chicken on top and garnished with chopped scallions and cucumber.

This was a good, quick dinner.  It may just earn a place in the regular rotation.  Who am I kidding?  I don't have a regular rotation!

Sushi Adventure!

Here is a sad little picture of one of the sushi rolls we made for dinner tonight.  I didn't have great lighting, so it looks puny.

Dev and I have made sushi once before, about 3 years ago.  We enjoyed it, but it is a bit labor intensive, and now that we've moved to a place where I can get decent sushi more often; I don't feel the need to do it at home.

We were dinking around in Grand Junction last weekend and I found a book in the bargain section about sushi.  I flipped through it and figured it would be worth investing a few bucks and trying to make sushi again.  Here's a shot of the cover of the book I bought...

We decided tonight was the night to get things rolling (ha!- rolling, get it?).  I mixed up all the fillings this morning, so all I would have to do this evening was cook the rice.

I made some crab salad with lump crabmeat, a little bit of mayo, some scallions, ginger and lemongrass paste, a dash of salt and some fresh cilantro.  I made basically the same …

Chorizo!

I have discovered a new quick meal base.  Last Sunday, I browned a pound of organic ground beef with a pound of chorizo.  That's it.  No other seasonings.  After it all browns together, I drain it (because the sausage has lots of grease) and put it in a container.  I put it in the ice box, where it will patiently wait for an opportunity to save dinner some night during the week.

I used the mixture two different ways.  The first dish I made was a basic taco salad.  I shredded some iceberg lettuce, tossed in some pickled jalapenos, shredded sharp cheddar and pepper jack, chopped tomatoes, onions, cucumbers, salt and pepper.  I put a scoop of the beef/chorizo mixture on top (after warming it in the microwave) and served it with some homemade chipotle ranch dressing.  I put chips and sliced avocado on the side.

The second meal it provided was a taco pizza.  I cheated and used a store-bought thin crust from Pillsbury.  I pre-baked it for about 7 minutes.  I topped the crust with home m…

Lamb Sliders

Today's adventure in the freezer produced a pound of ground lamb and a package of Hawaiian rolls.  Hmmmmmm.  What to do...... SLIDERS!

I didn't want anything too difficult because it was during the week.  I mixed the thawed lamb with grated white onion, ginger/lemongrass paste, salt, pepper, feta cheese and a teeny little glass bowl of marinara I found in my ice box.  I made 8 slider patties from one pound of mixture.  I decided to fry them in a cast iron pan.

After the lamb patties were done, I added onions and mushrooms and sauteed them until they were soft.

While they were cooking down I made some Greek sauce out of some homemade plain yogurt, grated cucumber, onion juice, garlic powder, Greek seasoning and about a tablespoon of mayo.

I put some frozen waffle fries on a baking sheet and put them in a 450 degree oven for about 12 minutes.  At the end of the cooking time, I added the Hawaiian rolls and toasted them.

To construct the sliders, I put the bottom roll down, toppe…

Dinner!

So tonight's dinner was fairly simple. I made mashed potatoes from one russet and one sweet potato. My veggie was shelled edamame par boiled then sautéed with a bird's eye chili and some lemon grass. The protein was a mahi fillet spiced with blackening seasonings then coated with citrus butter (butter mixed with orange and lemon zest) and topped with toasted bread crumbs baked until flaky.