Menu for April 26th – May 2nd

I’m not gonna lie to you … I lied to you.  One of these menu items is a great, big fib.  Blech.  I will not eat it, will not I say.  I sometimes eat this thing, but only when I’m on shoots and it’s being served to me by someone else who cooked it.  Maybe two or three times a year I eat it.  I don’t love it but I eat it ’cause it’s good for me.  But I want you all to think that I have a more sophisticated palate than I actually do so I put it on the menu as if I’m going to have it for dinner one night.  But I’m not.  Secretly we’re actually going to have quesadillas and antojitos again that night.  With gobs of sour cream.  🙂

ANY CHARA CTER HERE

MONDAY – Leftover Beef Stew.

Stew is always better a day or two later.  And with every degree of increased deliciousness, comes an equal degree of increased grossness in appearance.  Oh!  And I forgot to mention in the original stew post that I discovered a trick that’s helped me out A LOT when making any kind of meat stew.  Recipes always tell you to cook the meat “until almost done” and then add your vegetables.   Yeah, um … I can’t do that.  I always end up completely overcooking the meat by the time the root vegetables and dumplings are in and done.  I end up with stringy, vomity looking beef that’s no longer recognizable as meat.  SO, what I do now is cook the meat until it’s perfectly done, remove it from the stew and then add the potatoes, carrots etc. and cook them until they’re done.  Add the meat back in to heat it up and Jack’s Your Uncle!  (hi Uncle Jack)    I’m a bit stunned as to why recipes don’t suggest you do this in the first place.

TUESDAY – Seared chicken with Roasted red peppers, topped with goats cheese and a honey balsamic dressed.  Serve on a crispy bed of Red leaf lettuce.

My friend Andrea is a world class (literally) makeup artist.  We’ve been on a few shows together and one day  she ordered this take out dish from a restaurant at lunch.  I immediately seared it into my memory and have been making it at home ever since.  Very, VERY good.  And way more filling than you would think.  The big lug fills up on it and he’s a big lug.

WEDNESDAY – Szechwan Carrot Soup, Peanut chicken satays, brown rice.

I haven’t made this soup in years!  I found the recipe crumpled in the back of the “soup” section in my recipe box.  At some point I probably thought, I’ll never eat anything other than potato/leek soup again and banished all other soup recipes.  Other than Hamburgers soup.  It’s good too.  I love a hearty soup.

THURSDAY – Poached salmon with a dill sauce served on a bed of wild rice with lemon zest broccoli.

I’m making this even though wild rice takes forever to cook.  I doooooooo love dill.  Sometimes when I’m in the grocery store I grab a handful of the fresh stuff, smush it between my fingers and go around the rest of the trip smelling my hand.  That’s how I got the handle “Pickle fingers”.  I don’t actually have the handle “Pickle fingers”, but it’d be cool, doncha think?

FRIDAY – Cashew chicken with rice and (fingers crossed) fresh asparagus.

The cashew chicken recipe is a recipe I saw on Martha Stewart’s Everyday Food on PBS. I love the cooking shows on PBS.  No fancy schmancy, no people catching on fire.  Just plain old public broadcasting cooking shows.  Julia Child, Jacque Pepin, Lidia Bastianich.  Love them.

SATURDAY – BBQ cheeseburgers (made with home ground beef), BBQ shrimp with paprika, garlic and butter, homemade Macaroni salad & veg.

Supposed to be a beautiful spring/summer day on Saturday so I’m bustin’ out the BBQ.  Not the big guns … no 6 hr. long back ribs yet … but it’s a start.

SUNDAY – O.F.D.

Out For Dinner on Sunday night.  No idea where,  no idea when but I have a hunch a massive cheese fondue may be in my future.  I’m a bit psychic.


Leave a comment

  1. It’s the poached salmon isn’t it – can’t be the scared chicken.

  2. Langela says:

    Poached salmon is my guess, too. I love salmon! Never had it poached. We love it grilled with lemon pepper seasoning. And actually I ordered BBQ salmon once and loved it. My kids always go for that while we eat the lemon pepper. Great! Now I not only want chocolate I can’t have, but also salmon. Happy Monday to me!

  3. Andrea says:

    If it’s the poached salmon – send it my way. Secretly, the beef stew gets my vote for the thing not to eat.
    And btw, your Sunday Adventure was great!

    • Langela says:

      Andrea I’m with you on the beef stew. Yuck! Growing up my mother would make a HUGE pot of it because it was cheap and we had a big family. Then we would be forced to eat it everyday until it was gone…usually about 3-4 days! I don’t ever remember a time that I didn’t get physically sick from eating it. My stomach just didn’t like the combo of foods. This will never be on a menu in our home. My kids will probably say that about salmon some day!

      • Karen says:

        Hey, hey now everyone! That’s my dinner you’re talking about! What do you guys know anyway? You like salmon. Blech. You probably like pickled herring and cod too! Heathens. 🙂

  4. Andrea says:

    No pickled herring or cod for me. But I like the title of Heathen 😉
    Enjoy your stew!

  5. Liz says:

    Is the dill a double bluff? That “I doooo love dill” comment seems a bit lady-dost-protest-too-much.

    If not that i’m guessing maybe the goats cheese? Blech, tastes goaty.

    • Karen says:

      No … I must admit … it’s the salmon. I’ll eat it occasionally , but I don’t like it enough to make it myself for dinner. And the fella hate sit. I doooo love dill though. I really do. And I dooooo love goats cheese. Yum, tastes goaty. 🙂

  6. Langela says:

    I have never had pickled herring, but cod is good. I just had haddock on Sunday. I’m not judging those who like stew. I mean you can’t help that your palette isn’t refined enough to enjoy good food! Oh, dear. Did I cross a line with that comment? Just kidding! I have family that likes stew. They can’t help having an unrefined palette, either. =0)

    • Karen says:

      Blech. It’s just fish. Shellfish … I love. Any fish that tastes like a fish … I do not. Haddock and sole are fine because they’re kind of like the tofu of Food. They just take on whatever flavour you put on them. Like capers. I smile for capers. Does that get me back into the refined palette club? 🙂

      • Langela says:

        My sister turns green—literally—at the smell of fish. She can’t even get near large bodies of water because of their scent. I never knew a person could turn that color! And… I have never had capers. Or tofu. Am I out of the club now? I had high hopes of being in a club longer than two days without being kicked out. I figured if I started a club I would have a chance….

        • Karen says:

          Har! That made me laugh out loud (figuring if you started the club you’d have half a chance of staying in it … ). Capers are salty little flower buds that oddly enough … taste great on fish. 🙂

  7. I have a jar of pickled herring sitting in my fridge right now (and it’s just about the only thing, I’m eating it empty, then I’ll go to Costco).

    I loooove fish. I loooove even mackerel! Sardines grilled on toast, yum! I had a trout on Lake Titicaca which was the nearest thing to heaven I have tasted… (finny name-drop)

    You look Nordic Karen – are you rebelling against your genes?

    • Karen says:

      Good call Tricia. I’m Danish. Uch. My father (MHRIP) used to love the grossest things. INCLUDING pickled herring. Blech. And pork hocks with hairs sticking out of them. Double blech. I haven’t rebelled entirely though. Love Frikadeller and Kleyner. Meatballs and cookies. Yup.

  8. Nicole Glass says:

    I am fascinated by the fact that you cook like this every day! the only time I would eat like this for an entire week is if each meal was microwavable and had “Weight Watchers” on the front of the box.

    If you like plain fare, I’ve got a recipe for the most awesome old school meatloaf ever, and you can tart it up with fancy meat combos or whatever…

    also, Szechwan Carrot Soup sounds awesome. recipe?

    *contest*

    • Karen says:

      Nicole! I know. It’s a bit ridiculous, but I love cooking. I’d love the meatloaf recipe! Send it to me at the Ask Karen address or through the email icon at the top of the site. I like uppity fare, but make a lot of the basics with a bit pizzaz. I can’t believe I just used the word pizzaz. Such a loser. Anyhow … when I finally get myself organized I’m going to add recipes for everything I make along with the menu. You wouldn’t believe the crap-load of time it takes to photograph making food! And then you have to wait to eat it until you’ve photographed the finished product … when you’re most hungry. I just don’t know how food bloggers do it.

      • Langela says:

        Karen, have you tried Pastor Ryan’s cajun meatloaf from PW’s site? It is really good. I usually opt to make it into meatballs, though, and freeze some of them for another meal.

    • Karen says:

      Oh! And I’ll photo the process of the Szechwan carrot soup tomorrow night when I make it. Then give me a day or two and I’ll post it!

  9. flattireTuesday says:

    I’m not a huge fan of any old salmon dish… but I did find one amazing recipe… It’s called Maple-Whiskey salmon. Ideally, it’s cooked on the bbq, but since I discovered it in winter, I did it in the oven – I cooked for a hunting camp, and I kid you not when I say I was begged to go home with almost every hunter to be their personal chef. Even from the guys who abstain from all alcohol (and I promise I didn’t intentionally sneak it in there food, I didn’t know.) I actually had one guy scraping the pan *before* supper. He tried to take me home with him. Thankfully, my hubby was there to object. 🙂 It also helps that the outfitter strongly objects to cook-theiving.

    I thought it was important I share that.

    • Karen says:

      !! Very important indeed. You know what? I just discovered last summer a Maple-Whiskey rib sauce!! And I absolutely LOVE it. I bet they’re similar. Both being Maple-Whiskey sauces and all. Duh. Maybe I’ll slap it on some salmon. I don’t HATE salmon, I just don’t love it enough to cook it. Slathered in Maple-Whiskey sauce I bet it’s actually really quite edible!

      • flattireTuesday says:

        It is extremely edible. Especially if it is allowed to marinate for a good long time, like 6hrs minimum. Something magical happens. Deliciously magical. Now I’m hungry.

  10. Mike says:

    Stew is the PERFECT dish, combining everything in one big happy pot. Is it just me or do women simply fail to seel this?

    • Langela says:

      Oh! I see it. Everything combined in one big pot. The IMperfect part is that it makes my stomach churn and the big happy “pot” is the one in the bathroom, not the kitchen! I love the ease of one-dish meals as long as they love me back.

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