On Tuesday night, we dined at Chipotle. It was ok, but it doesn’t match the flavors of a homemade dinner. Wednesday was bowling night, so I ate a big lunch and Kelley made a grilled cheese dinner that she hasn’t blogged about yet for some reason.
That takes us to Thursday, where we went vegetarian with homemade bean burritos.
The Menu: Chipotle Bean Burritos served with Guacamole and Chips, from Cooking Light Jan/Feb 2010 – also available at myRecipes.com
- Overall, a really simple, relatively inexpensive meal that only took about a half hour to prepare
- It’s the easiest part of this meal, and not exactly a ground-breaking recipe, but the guacamole was really good
- The recipe called for 10-inch tortillas, which I’m pretty sure I bought, but I don’t think I really over-stuffed these, so if you want to match the pictures at myRecipes/Cooking Light, I’d suggest getting a bigger tortilla.
Quick weekend-closing post.
During halftime of a fairly exciting, but ultimately somewhat heartbreaking, Packer playoff loss, we whipped together a recipe from this month’s Cooking Light magazine.
The Menu (as suggested in the magazine – follow that link for a great picture)
Seared Lamb with Balsamic Sauce
Cracked Wheat–Currant Pilaf: Sauté 1½ cups quick-cooking bulgur in 2 teaspoons butter over medium-high heat for 1 minute. Add 1½ cups water and ½ teaspoon kosher salt. Bring to a boil; cook 2 minutes. Cover, remove from heat, and let stand 25 minutes. Fluff with a fork. Stir in 3 tablespoons dried currants and 2 tablespoons chopped fresh flat-leaf parsley.
Spicy Chard: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ½ teaspoon crushed red pepper and 2 minced garlic cloves; sauté 30 seconds. Add 8 cups chopped Swiss chard and ¼ cup chicken broth; cover and cook 8 minutes.
This is probably only the third or fourth time that I’ve even cooked lamb chops, but given their ease of cooking and their great flavor (even without the sauce), I won’t hesitate to make them again. I will, however, wait until they’re on sale since this is not a cheap meat.
As for the side dishes, the cracked wheat-currant pilaf had a nice flavor, but it was definitely the base in this meal. The spicy chard, on the other hand, had a really nice kick to it.
What we ate: Spinach & Cheese Calzone from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
How it looked:
|This is the calzone right out of the oven. It was huge!
||A look inside.
- This recipe was EASY! Assuming you have some dough in the refrigerator, you can have this on the table in under an hour (roughly 15 minutes to prep, 25 minutes to cook, 10 minutes to cool)
- While mixing the filling, I kept thinking, “There’s no way this is going to be enough to serve 2-4 people” – mainly because it only called for 1/2 cup of spinach
- On the other hand, when it came out of the oven, I was stunned at how large it was. My first fear was that it was going to be too “bready,” and while the edges were maybe a little thicker than they needed to be, it certainly wasn’t the case flavor wise.
- Our main comment after dinner: “It would be interesting to make this with some other ingredients.”
The companion website for the book has this post from almost two years ago featuring a discussion about packing slices of these calzones in school lunches.
Would we make it again? Absolutely!
It’s been snowing all day in Milwaukee, so it seemed silly to make a trip to the grocery store for the final ingredients for the Cauliflower Soup we’ve been meaning to try. But, it also meant coming up with a dinner from random stuff in our refrigerator. The cauliflower was still there, and we had some eggs. Time for a frittata.
Based on our on-hand ingredients, I adjusted the recipe I found on MyRecipes.com. The key substitutions: turkey bacon for the bacon (beware, you won’t get much fat to cook the rest of the frittata in this way) and fat-free milk for the light cream.
It was a surprisingly tasty dinner. The cauliflower was nice and soft, more chewy than crunchy, and a slice of homemade bread made a fine side item.
Cauliflour, Bacon and Parmesan Frittata
Adapted from Food & Wine (via myRecipes.com)
2.5 oz turkey bacon
5 large eggs
1/4 cup fat-free milk
1/2 cup grated Parmesan
2 tablespoons fresh parsley, chopped
pinch freshly ground pepper
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/2 small head cauliflower, chopped into small pieces
1/8 teaspoon salt
2 cloves garlic, minced
- Cook bacon in a 10- or 12-inch ovenproof skillet over medium-high heat, until cooked. Remove from pan and place on paper towels to cool. Pour off any grease in the pan (with turkey bacon, there may not be any grease to pour off, normal bacon would definitely be fattier)
- In a medium bowl, stir the eggs, milk, Parmesan, parsley and pepper with a whisk. Add the cooled bacon.
- In the same skillet, heat the oil and butter over medium high heat.
- Add the cauliflower and salt. Cook, stirring occasionally, for 10-12 minutes, until cauliflower is golden and softened.
- Add the garlic and cook, stirring constantly, for 1 minute longer.
- Spread the cauliflower evenly across the pan and pour the egg mixture over the top. Tilt the pan to spread the egg mixture to all sides.
- Reduce heat to low. Cover and cook for 10-12 minutes, until bottom of frittata is golden brown and top is almost set.
- Heat broiler. Broil the frittata 6 inches from the heat, if possible, until eggs are set and beginning to brown, about 3 minutes.
- Lift up the edge of the frittata with a spatula and slide onto a plate. Cut into wedges and serve immediately.