Thursday
Tuna in red curry sauce (Trader Joe's)
Basmati rice
Steamed snow peas in teriyaki
Shortbread cookies dipped in dark chocolate
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You all know that we don't eat a lot of prepared food, but every once in a while there's an occasion that warrants it. M had a dinner meeting tonight that we didn't know about when we made our grocery list. That left me to either make one of the meals planned to feed both of us or come up with something else. I decided tonight was ripe for one of my favorite convenience products - Trader Joe's line of tuna in curry sauces. This is a pouch with fillets of tuna in yummy, yummy curry. It comes in red, green, and yellow with potatoes and onions. I usually get the red because it's the spiciest and has the least sodium - 380 mg per serving (really quite reasonable for a prepared food). Anyway mixed with some hot rice this is an amazing dinner. I microwaved some snow peas and was good to go.
Prep Notes
Difficulty: Ridiculously easy
Chopping: I did stem the snow peas, but that's totally optional
Time: 20 minutes (only that long to make the rice)
Make ahead: Sure, just re-microwave to warm.
Reaction
J: "Sometimes we all need to find dinner in a little pouch."
M: Didn't get to have one :)
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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5 comments:
This blog rocks my socks!
Looks like i have a lot of cooking to do . . .
:-)
Part of my frustration with cooking is that T-Bone and I have totally opposite tastes in food. Even if I want to cook a special meal of his African peculiarities for him, there are NO RECIPES. Everything is "a handful of this" and "a pinch of that" and my favorite, the ubiquitous "some." As in, "Oh, first you put in some garlic and some onion and then you add some goat and some okra and maybe some tomato." Not helpful. And okra?! Why did I never know how slimy this vegetable is? Slicing okra is like squashing a locust.
Anyway, I definitely see some options that might tempt his palate. I can't wait to try them!
I have thought that Indian cuisine might be somewhere that we could meet halfway across the dining divide. :-) Guess I'll have to invest in an Indian cookbook. Any suggestions?
Last night Ed and I had your burrito bake (from quite awhile ago) and we were big fans. I could not find a sour cream substitute at Ed's local supermarket so I took a lactaid pill. We put in come chopped chile peppers dried from our garden and it was delicious!
Flynn: A spicy delight
Ed: Sour cream should be put in everything.
Also, two weeks ago Ed and I made your corn and hominy chowder. We added more corn than was in your recipe (Ed likes the corn) and the chowder is quite tasty. I had never had hominy before and I must say it was a textural delight. Next time we make it I would like to try it with less salsa, since I felt this flavor was very strong. All in all delightful.
Flynn: Hominy should be put into everything
Ed: Chowder's make the world go round.
Crittergal: Thanks for the support! I sympathize with your "some" scenario. We sometimes have the same thing with M's Grammie's recipes and it's hard to figure out what's right. Okra is INCREDIBLY slimy. I strongly urge you to experiment with frozen sliced okra. This doesn't work in some recipes, but in anything stewed it's a miracle. Just toss in and NO SLIME.
We don't have a favorite Indian cookbook right now. Our recipes are from a variety of sources, collected over the years. If I were you, I would thumb through a book and look for one with ingredients you mostly recognize and reasonable cooking times for someone without a staff (lots of them have no recipes that cook for less than an hour). I warn you, it will probably require a trip to an Indian market to stock your spice kitchen, but the prices are cheap (there used to be a great one in downtown Silver Spring across from the Safeway on Bonifant, I think???). Once you get started it'll be easy. Also, you can scan back through the blog for some sure fire winners for the American chef :) If I find a good book, I'll let you know.
Flynn: Salsa amount in that chowder (and most recipes I think) is very dependent on type of salsa. We use a VERY plain type for cooking (really just tomatoes, onions, and chilies). We made the mistake of using some leftover cilantro salsa once in this soup and were horrified. You can look for a plainer version or use less and replace the volume with more stock. BTW: Between you and Ed, you're going to have a lot of hominy/sour cream recipes to find.
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