Stay Home and Cook: The Seesaw Season (Week Seven)
Spring is in!
Perhaps it’s due to the constantly changing weather or the persistent “when will all of this change for the better?” question that runs through my mind, but with each week of meals we make at home, I’m noticing the same pattern (mostly): a healthy plan that often gets derailed by night two or three.
We have such good intentions and then the cravings come back or an idea is remembered or we just want all of the carbs. I’m not saying that this is wrong; I’m just sharing the facts. Our meals are definitely on some form of seesaw; it’s tricky to consistently find the right combination of good-for-you food that’s also extremely satisfying and extra delicious.
This version of balance is something we’re always working on and was quite evident in last week’s dinners. Not much is completely normal right now so this “seesaw season” may be our current state for quite some time. That’s fine by me.
Oddly enough, all meals made last week were original recipes. Fancy that!
Pork and Pepper Stir-Fry
Original creation.
If I’m having a hard time deciding on dinner, then the most frequent route-to-success is often a stir-fry. We pretty much always have enough ingredients available to make something substantial and the flavor profile is generally the same. Our “primary” stir-fry sauce includes GF soy sauce, fresh ginger, chili garlic sauce, a little toasted sesame oil, chopped scallions, minced garlic, and black rice vinegar; great flavors all together that make any meat/veggie mix taste wonderful.
On this particular stir-fry night, we used ground pork for the protein (it has a lot more flavor than ground turkey or chicken even if it’s not quite as healthy) and added mushrooms, peppers, and onions in the pan. A fairly basic set of ingredients, but once they’re cooked in a wok, with our stir-fry sauce, it’s a recipe for delicious success.
Of note, we served our stir-fry with brown rice for a slightly healthier angle than just making white rice. I’ve heard that brown rice is better for you so we’re trying to have that with our stir-fry nights from now on. Clearly, skipping the rice would be better, but I don’t see that happening with any regular occurrence. ;)
Chicken Ragu
Original creation.
The carbs were calling so back on Tuesday night Seth made a scrumptious chicken ragu which we served with Jovial Foods gluten free elbow pasta. This dish was incredibly satisfying and ridiculously flavorful; when there’s extra time to prepare dinner, the dishes that require simmering and waiting are actually feasible!
While I admit that I didn’t pay close attention to the cooking of this meal, I do know that he caramelized onions for the homemade sauce for more than thirty minutes and then simmered the sauce and chicken together for over an hour. Not a quick dish, but the result was such an awesome meal that I didn’t care whatsoever. Since we’re home all day now, Seth was able to start cooking much earlier and we still sat down to eat at a fairly normal time (around 7pm).
Sure, this dish was decadent, but I would argue that tomato sauce and chicken is actually healthy. Pasta, when eaten in moderation, isn’t the worst. All in all, I think this meal was fairly balanced. I mean, we didn’t eat it all in one night!
Roasted Veggie Bowl with Black Beans and Wild Rice
Original creation.
What started out as an idea for a “this week version” of last week’s burrito bowl, quickly turned into a very random mix of things in a bowl which happened to be vegetarian. Sometimes my ideas are crystal-clear and other times, less so. While I knew that I wanted another burrito-style bowl, I couldn’t quite decide on the full flavor profile so that’s how we landed on this dish. Was it good? Yeah. Was it somewhat random? Yup.
The bowl had a base of wild rice that was topped with roasted cauliflower and sweet potatoes, black beans, avocado, and a dollop of store-bought salsa. Then we sprinkled cotija (cheese) over the whole thing. Yes, it was very similar to a burrito bowl, but I think it was missing some sort of sauce, perhaps did not need the sweet potato, and could have used more green veggies.
I am a harsh critic of our own meals; what I had in mind didn’t fully come to fruition in the bowl, but it was quite close. In an effort to use many ingredients (no waste!) we made something that had a lot in it, but still seemed to be missing something. Does that ever happen to you?
With all of my semi-frustration around this dinner, the joke was on me: the next day I re-heated a bowl of this “thing” but added extra cheese. Problem solved! It was delicious. :)
Panko-Crusted Chicken and Arugula Salad
Original creation.
Continuing to go back and forth on that seesaw of health, we dove headfirst into the greens with this arugula salad on Thursday night. It was crisp and bright and exactly what I craved after the previous night’s confusion of a meal. I was in the mood for a basic dinner that I knew would be great which meant whipping up a batch of the best: panko-crusted baked chicken.
Salads right now are very unexciting because we focus on the protein that goes on top more than the greens. We stick to a simple format: greens of choice (arugula or spinach lately) then toss with cucumbers and avocado, sometimes a pepper and tomato if we have them.
For dressing, we make something that will go well with the protein. For this particular salad, Seth created a light, honey mustard vinaigrette. In the past, we have also made a great spicy peanut dressing for this exact same meal. Yum!
For that fabulous chicken, crispy reigns supreme. Prior to coating the chicken, we toasted the panko (Aleia’s brand) in a little olive oil in a cast-iron pan. Then each piece of chicken got dipped in an egg wash before being doused in the panko. For baking, they’re cooked at 350 degrees for 30 minutes. Also, I would recommend adding a little salt and pepper to the panko while it’s being toasted; extra flavor never hurts!
While this dinner is very straight-forward and not too exciting, it’s a meal I look forward to eating frequently. It’s a classic combination with reliably delicious flavors; comfort food that’s also somewhat healthy. Thank you, salad! And panko chicken - everyone at the dinner table loves a crispy protein.
Spicy Beef and Pepper Stir-Fry with Cucumbers
Original creation.
On Friday night, we went for a second ride on the stir-fry carousel and made something fairly similar to the one from earlier in the week. Hey, if it works! I’ll never say no to a second night of something I really love to eat. And by Friday night, I’m often not in the mood to think of something entirely new. So, stir-fry to the rescue.
This dish included beef, yellow pepper, onion, mushrooms, and cucumbers served on the side. We made a spicy sauce (necessary) and cooked it all in a very hot wok. If you don’t own a wok, then I strongly suggest adding one to your kitchen tools. Seth loves using it for all of our stir-fries and many other types of meals. The flavors are more pronounced and everything stays so crisp and delicious. And because it gets so hot, the food cooks incredibly quickly! When you’re extra hungry, a wok is a very fast way to dinner.
Our stir-fry was served sans rice because we said, how about we skip it? Sure, I think rice is a good addition for a complete stir-fry meal (see version one above), but I can adapt. Truth be told, I was extremely full after a bowl; no rice required. Ta da! Surprises around every corner.
Italian Sausage and Kale Pasta
Original creation.
Saturday night was a treat and we ordered sushi! It was delicious and fun and such a well-deserved break after cooking every night for seven weeks. Yes, Seth does all of the cooking, but I do most of the planning. Team work makes all of this happen so a break for him is also a break for me. ;)
Sunday night comfort food coming right up! When you have lots of kale in the fridge and a salad just won’t cut it, I suggest making the next best option: sausage and kale pasta! My goodness it is so delicious and awesome and perfect for the night before a fresh week begins. It’s also a very versatile dish which is helpful these days; the sausage and kale can be swapped out for whatever protein and veggie you have available.
Not only is this one of my favorite comfort-style meals because it’s so yummy, but it’s also quick. The kale and sausage can be cooked alongside the pasta (in their own pan) and then it all gets tossed together when each component is ready. We made ours spicier by using hot Italian sausage and crushed red pepper flakes. Of course, you could do this same dish with mild sausage (or a different meat entirely) for little to no spice. Take your pick!
For greens, we often use kale because the flavor is such a good contrast to the sausage and I prefer eating kale cooked as opposed to raw. Another greens option would be spinach, broccoli, or even zucchini. Pick your green veggie of choice and get to work. I guarantee it will be great.
Finally, I fully admit to adding a bit of heavy cream to this dinner (this is a rare addition). It made it just creamy enough to add another depth of flavor and just awesome enough that I’m still thinking about it. The cream wasn’t going to last forever in the fridge so it was a perfect excuse to use it in this meal. Now, our comfort food was even more comfy. And yes, we showered each bowl with shaved parmesan and red pepper flakes.
More is more when it comes to comfort food. Haven’t you seen my pizzas? ;)
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As always, please leave a comment with any questions you may have about our meals.
Enjoy, be safe, and stay home.
Mollie and Seth
