Last week in meals
** not a recipe :)
Since quarantine began I (or Harry!) have cooked almost every meal. Minus maybe two — TY Birds of a Feather and Dannee Thai, I love you. The days and meals are starting to flow into the one and I’m beginning to forget what I ate yesterday or even this morning.
In an effort to try remember what I’ve consumed and to be able to reference things I’ve cooked in the future, I’m keeping a running list here.
I know no one else really cares what I ate for breakfast but hopefully maybe some of these things can inspire you when you don’t know what to make.
MONDAY 4/13
Coconut yogurt, apples, toasted almonds and seeds
Leftover chicken and roasted vegetables in a salad. Dressed the chicken in miso, tamari, sesame oil, rice vinegar, chilis and lime zest. Put on top of arugula, shiso leaves from Lani’s Farm (favorite @ Union Square), and shaved radishes. Think I drizzled a tahini sauce on top of the whole thing.
Dal from Priya Krishna’s cookbook Indian-ish. Harry has been making this like once a week with no adjustments - it’s perfect AND takes under an hour. Recipe here but highly recommend the whole book. Served it with roasted sweet potatoes and steamed greens. But also good with coconut rice.
TUESDAY 4/14
Smoothie - banana, kale, pineapple, ginger, almond butter, coconut meat and water
Sauerkraut frittata topped with mortadella and greens. YOU HEARD IT HERE FIRST — sauerkraut in a frittata is delicious. Might even post the recipe. TBA
Golden fried rice inspired by Lucas Sin’s how-to story on Bon Appetit’s instagram. I believe the story is highlighted thus available for your reference. But to summarize, he mixes the egg yolks with the rice before frying it. Cooks the whites until almost set then incorporates them into the fried rice at the end. This blew my mind. I did mine with ginger, scallions, roasted mushrooms, bok choy and marinated tofu.
WEDNESDAY 4/15
Really can’t remember what I ate for breakfast OR lunch. Went to the farmers market in the morning (which is my new Wednesday early morning ritual that I look forward to all week) and that is taking up my entire memory for the day. I think I mostly snacked on leftovers.
Monkfish and chickpea tagine. More info HERE !!!
THURSDAY 4/16
Smoothie - banana, mango, tahini, mint, lime, green powder and coconut water
Baked muffins from Amy Chaplin’s book Whole Food Cooking Everyday. I did the grain-free ones which was my first ever attempt at any grain free baking. Added some grated apples and cinnamon to the recipe. Unsurprisingly they had more of a nut bar texture than a muffin but once you get over that they are pretty good!
More leftovers for lunch.
Almost didn’t make dinner because there’s always one day a week when I start to hate cooking and never want to do it again. Got last minute inspired when I found chickpea flour with my baking stuff. Made farinata. Sautéed tomatoes with a piece of bacon and lots of herbs. Topped with a poached egg.
FRIDAY 4/17
A muffin from above
Started croissants from scratch.
Smoked trout salad with pomegranate tahini dressing. GOING to post the recipe on here soooo stay tuned.
Harry’s Japanese curry for dinner and it twas perfect. He made the spice blend from scratch loosely following this recipe but “made considerable alterations” and I don’t know the details of that :/ The curry method comes from Mastering the Art of Japanese Home Cooking by THE Morimoto. Harry has a signed copy which is also an important note. I made seasoned sushi rice to go with. I did some online research before because for some reason I’ve always been afraid of making without a rice cooker but honestly it turned out great.
SATURDAY 4/18
Woke up v early to shape and proof my croissants. Got impatient and baked them a little earlier than I should’ve (proofed for two hours but my kitchen was cold and they really should have proofed for over three). But they were still homemade croissants and perfect in my eyes.
Made fried eggs and bacon and a tomato salad to go with the croissants and jam and butter :) Was full forever
Roasted sweet potatoes with a cinnamon and anise spice blend, ramps and lemongrass. Served it with with rice noodles, pickles, herb plate and Vietnamese dipping sauce. Meal inspired by Andrea Nguyen’s Vietnamese Food Any Day <3, my deep love for any meal that requires an herb plate, and a craving for something spicy and citrusy.
Also baked a sourdough loaf that I was planning to bake Sunday morning but the dough was VERY active (used GrowNYC Grains flour) and I got worried that it would overproof if left overnight. Ate lots of hot bread with chocolate hazelnut spread and salt.
SUNDAY 4/19
Toast with smoked salmon, arugula and caper leaves I still have from my trip to Greece last summer. I bought them on Aegina from a farm stand on the side of the road - Mina’s exact instructions. They are almost out and that will break my heart.
Ate an actual dinner feasttttt. Accidentally bought a three pound pork roast from the farmers market because I am trying to be safe and keep all interactions to a minimum. This means I end up with things that I probably didn’t need. BUT I have no regrets cause it was perfect.
Marinated the pork on Saturday with green garlic, fennel seeds, fresh thyme and oregano, Aleppo pepper, lime juice, lime zest and olive oil. Roasted uncovered on Sunday for ~4 hours (30 mins at 425F and the rest at 300F). Let rest for about an hour then cut into thick slices. Served with shaved carrot and beet salad, braised beet greens, a green chickpea hummus situation and bread. Still eating the leftover pork three days later…