Okay, vacations are hard. I mean, it’s hard to get into the posting habit after a break. But I’ll try my best.
The other night — fine, last Sunday — jwa and I had some grilled salmon and a salsa with avocado, pomegranate seeds and grapefruit. This is a recipe I came across last year at the blog Frugal Cuisine, and one that I so fell in love with that I made as part of Christmas dinner. Recently, I thought it might go well with salmon. It did. In addition to the pomm, avocado and grapefruit, I added a bit of diced red onion and chopped cilantro for this version.
And we’ll probably have it again on Christmas. So good.
Grilled Salmon w/ Pomegranate, Avocado & Grapefruit
1 pomegranate (you’ll have some seeds leftover)
2 tbsp finely diced red onion
1 avocado, peeled and diced
1 handful cilantro, chopped
2 salmon fillets
another handful of cilantro
1/4 cup olive oil
2 tbsp white wine vinegar
2 cloves garlic
salt and pepper
To start, I made a quick marinade by combining the olive oil, vinegar, 1 handful cilantro, a little red onion and garlic in a food processor. Then, I marinaded the salmon in the fridge for a . . . → Read More: Grilled Salmon w/ Pomegranate, Avocado & Grapefruit
We had this meal a couple of weeks ago and I think we’ll have to have it again soon. It was really tasty. The original recipe called for chicken thighs but it worked really well with chicken breasts. You could probably go with skinless and boneless (that would take less cooking time) but go ahead and live a little and use bone-in breasts.
Seriously, this was really good. Give it a few days before you actually want to cook again after Thursday and then make this…
Braised Chicken with Apples and Sage
Adapted from a recipe in Gourmet magazine
2 big chicken breasts with skin and bones (you could probably get away with 3-4 breasts with the amount of sauce that this makes, but lost of sauce is good so it woks with 2 breasts fine)
1 1/4 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 tbsp packed brown sugar
2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges — I used one Gala and one Granny Smith, and I didn’t peel
1/4 cup toasted walnuts
1/2 cup chopped shallots (2 to 3) — I subbed half a white onion as I didn’t have any shallots
2/3 cup . . . → Read More: Braised Chicken with Apples and Sage
Ah, a challenge that involves math. How fun. The theme was supplied by Cady at $40 a Week, which as you might see coming, was to spend $40 a week on groceries (per person) and come up with a meal based on those constraints.
Here, I will admit my laziness at not entirely sticking to the challenge as written. Although our grocery budget (for 2) is about $80/week, I didn’t specifically track that and actually, this week, I think we were a tad over since we decided to stock up on some wine.
But, through the magic of calculations, I deduced that if the budget was $40/week, that would work out to $5.72/day. Times two that’s $11.44 per day for two. And sure, that would mean that fish tacos are the only meal of the day but I am assuming that eating out doesn’t count. Right?
Plus, if I don’t see what jwa eats during the day and he doesn’t actually see what I eat — well, then that too doesn’t count. For the record, I had a cereal bar for breakfast and a turkey and cheese sandwich (and cup of lentil soup) for lunch. And I uh, found them. . . . → Read More: WCC 22: Tacos for Two for Under $11
And bag. Which was something that I wasn’t going to get but then I changed my mind when I saw this bag at Zappos. Besides, what if I want to bring the camera? Or Lipstick? The room key? See, I need a bag! Especially when it is an awesome light green bag. I really had no choice.
The shoes are a citron-y green (Zappos called them yellow but I call them citron-y green) and the purse is celadon but pretty much matches the shoes. Perfect! Oh and the shoes are so comfy! Hooray! Shoes are J Shoes and the bag is by Inge Christopher. I have no idea why the picture has keys in it. The bags did not come with keys…
And I still love the brown pumps, but I can wear those normally, so I’ll still get use out of them. Okay, I’m going to try really hard to get my WCC post . . . → Read More: Forget What I Said…These Are the Shoes!
The other day I was searching around and came across a recipe for onion marmalade. I tried it, tweaking it quite a bit so let’s just call it mine. Okay then. Anyway, here’s what I ended up with. Delicious! Great on bread, chicken, uh, turkey* and anything else you could think to slather it on.
Sweet Onion Marmalade
1 tbsp unsalted butter
1 tbsp olive oil
3 cups chopped onions (about 1 huge onion — I used a sweet onion)
1.5 tbsp sugar
1/4 cup Balsamic vinegar
1/4 cup port wine
1 sprig rosemary
1/4 tsp chopped fresh rosemary
2 tbsp currants
Salt & pepper
Heat the butter and olive oil in medium heavy saucepan. Add onions and a light sprinkle of kosher salt. Cook for about 6 minutes.
Next, add the sugar and rosemary sprig and continue cooking until onions are very soft and browned, about 15 minutes. Adjust the heat as needed.
Add the vinegar and port and simmer for a while, about 5 minutes. A lot of the liquid will evaporate and you’ll be left with a loose, syrupy brown glob. It’s done! Remove the rosemary sprig and stir in the currants.
Taste and then salt and pepper as needed. . . . → Read More: Sweet Onion Marmalade For You