liamsaunt

Last night was a desperation dinner. I am in a fish share and my usual delivery is Tuesdays. I get a pound of local white fish and a pound of Faroe Island salmon per week. What I did not realize is that the pople who run the share were on vacation this week, and so no delivery. Dinner had to be from whatever I could find around the house--no time to go to the store as my contractor was coming over right after work to measure for my new kitchen (!!). Luckily I found a package of chicken breasts that did not get turned into sliders on Sunday, and I had some grape tomatoes on hand. So, chicken paillard with marinated grape tomato salad. Some salad greens would have been nice, but I had none. I'm going to the food store on my lunch break today...

last night I used up a bunch of leftovers and made sandwiches. Roast lamb, arugula, camremlized onions and tapenade aioli for the husband Leftover crispy buffalo chicken from my Super Bowl party for me. I could only manage half of the sandwich, the other half will be my lunch tomorrow.

Well the game did not end the way my group would have liked, but the food was good. Guacamole Cheese ball Buffalo chicken sliders mini muffalettas Shrimp cocktail pigs in a blanket Tuna poke Sriracha wings Lobster rolls

Thursday night, miso glazed pollock and fried rice Last night, calzones. Mushroom and exploding pepperoni

I got it from the Skinnytaste cookbook--basically it's just mayonaisse, Thai sweet chili sauce and sriracha. I used extra sriracha. Last night, salmon tacos with avocado crema from ATK's Nutritious Delicious. They were indeed delicious.

Afternoon munchies: guacamole and chips jumbo shrimp cocktail tuna poke in wonton cups the “bits and pieces” cheese ball from The NY Times, but rolled in herbs only, no nuts because my inlaws cannot eat them, with crackers and crudité early evening food: lobster rolls muffaletta crispy buffalo chicken sliders I am leaning towards this being enough but may add one more wave of snacky chip-like things for towards the end of the game.

Sautéed shrimp with bang bang sauce, heavy on the sriracha.

Yes, I did. I used this recipe: http://www.finecooking.com/recipe/grilled-pita-bread except that I used all all-purpose flour as I was out of whole wheat flour, and I cooked them on the grill instead of in a cast iron skillet. I also doubled the recipe as my nephew was home from college and he has a bottomless stomach when it comes to bread. He took all the leftover bread and hummus to school with him when he left this morning. Tonight I made cod in a spicy cherry tomato and olive sauce over spaghetti and an arugula salad plus garlic bread for dipping in the sauce (no pictures of those).

Last night we had grilled flatbreads with hummus from Jerusalem and assorted dips. The dips are, from bottom left, burnt eggplant with lemon and pomegranate seeds from Jerusalem, Indian onion pickle, cilantro chutney, charmoula, goreme, and beet muhamurra.

fish cakes made from the remaining sand dabs from my fish share and the leftover mashed potatoes from Monday night, with tartar sauce and a salad of marinated tomatoes and arugula.

Big bowl in my attempt to cure my husband from his illness. Brown rice, sesame-ginger-garlic salmon, carrots, scallions, bean sprouts, cilantro and mint, cabbage, peanuts, chiles, ginger dressing. From the cookbook Bowls of Plenty that I bought on a whim recently.

Yesterday, a tuna, farro, green bean and egg salad with Dijon vinaigrette today, avocado toast with egg

Atlantic sand dabs from my fish share (teeny little fish, I think each filet weighed one-two ounces) stuffed with Florida red shrimp, mashed potato cake made from leftovers from last night, and spinach.

Husband is sick. So sick that he passed on his ticket to a suite for the Patriots game yesterday. Doctor results are pending, but my bet, based on his persistent fever, is on the flu (despite getting the shot ugh). So, since I was off today too for a well-person doctor's appointment (ironic), I roasted up a capon. Soup forthcoming. Tonight we ate some of it with mashed potatoes and green beans. Lots left for other meals.

like @HungryChris our day was dominated by football, and so sandwiches were in order. My crustacean allergic nephew returned to college this morning, so I opted to make a sort of shrimp po' boy. Very happy that the Patriots won, as that means I get to host my Super Bowl party (I only do when the Patriots are in it). Not happy that the Eagles are the opponent, as I will have to listen to two weeks of razzing from my Eagles fan father leading up to the game (and also they look really good so...)

last meal for the nephew before his return to college: fish and chips

Udon noodle bowl

Caesar salad with chicken

Poblano pepper stuffed with brown rice, chiles tomatoes and cheese. Slaw made from jicama, carrots, bell peppers and cilantro

I needed a cabbage to make slaw for a fish sandwich the other night, and the only cabbage in the grocery was a monster, weighing in at 7.5 lbs. I might end up making all of the cabbage recipes in the book to use it up! I started by making a pot of comforting cabbage, onion, and farro soup (page 337). That took care of one pound of the cabbage anyway. It does not look like much but the flavor is very appealing--sweet cabbage, nutty farro, and robust chicken stock. Should make for a couple of tasty desk lunches this week.

Corn, tomatoes, and clams on grilled bread, fork and knife style, p. 230 The corn was from my freezer, but still sweet. I added lots of chili flakes (he says to taste), and put the bread on the side rather than under the clams and broth, because I like some crispiness. Everyone loved this fast and easy dinner.

Sandwiches again last night. Everyone was too hyped up for the football game to have a nice sit down dinner, so I made grouper reubens. Very tasty and the outcome of the game was quite satisfactory.

Not really. I just mixed up some dijon mustard with cayenne, salt and pepper and dredged the chicken in it, then into some homemade shake and bake style crumbs that were in my freezer and sautéed it. The sauce is just dijon and grainy mustards mixed with some mayonnaise and a little honey and cayenne pepper. The leftover mustard chicken went into a very large sandwich that my husband and I split. Mustard chicken, bacon, spicy slaw and colby jack cheese on a crusty roll

Last night, miso-marinated salmon sandwiches with kimchii, from the Asian American cookbook Tonight, mustard chicken, baked mac and cheese and broccoli

Today’s desk lunch: Arugula salad with quinoa, black beans, avocado, bell pepper, tomato, red onion, corn and cilantro in a chili lime vinaigrette.