Dinner At My One of My Favorite Restaurants: Home

I guess I am spoiling the glamorous mystery of this food writer’s life, but, surprise! I cook at home quite a bit, both weekdays and weekends.

On weekends and days off, we start the day with sauteéd bacon or sausage, over-medium eggs, pancakes or biscuits. I admit I use Pioneer Pancake Mix and frozen biscuits. For more unique flavors in the pancakes I’ve added sliced bananas and cardamom spice, or unsweet applesauce. Occasionally I will dally into omelettes or poached eggs.

For weeknight dinners, we regularly have:

Burritos: Seasoned ground turkey, diced tomatoes with chiles, and shredded cheese. The tortillas are warmed in foil in the oven. Sides are refritos (with a little greek yogurt and cumin added for taste), or rice. A great ready-made sauce for turkey is Frontera by Rick Bayless; it’s a a quick alternative to using dry or fresh herbs.

burritos

burritos2

 

 

 

 

 

 

 

 

 

Better Butter Chicken from Sarah Fragoso’s Everyday Paleo blogs and books, over a bed of cooked spinach. A ready-made sauce for this dish is here.

Chicken Florentine. I make a lighter version using chicken broth based sauce instead of the usual cream sauce.

Porkappleshallots

Pork Chops sauteed with shallots and granny smith apple slices is another quick-dinner favorite.

Now that it’s Fall, more oven-intensive meals are more inviting option. For instance, bringing homemade chili back into the lineup. I use 3 ground meats (pork, beef, chicken or turkey), kidney beans, diced tomatoes, diced yellow onion, chili powder and other herbs, diced white onions, and unsweetened cocoa. It’s all simmered for most of an hour in a big Dutch oven pot. More seasoning is added to taste. I serve baked cornbread on the side. One thing that’s great about chili is there are plenty of leftovers if you are a small family. It’s waiting to be warmed up for lunch or dinner for the next few days.

chili

I may also bake a whole chicken with lemon and garlic cloves in it. Rice will probably be on the side.

At least once a month, I mix and bake up a double batch of egg cupcakes, based on another recipe from Sarah Fragoso. Each time I make them, we’re covered for 2-3 weeks of a great go-to weekday breakfast in the microwave. Otherwise I enjoy greek yogurt with muesli on top, or cottage cheese.

If you are disappointed by cable networks’ personality-driven recipe books being tasty but not very healthy, I recommend Sarah Fragoso’s Everyday Paleo series, Julie S. Mayfield’s Paleo Comfort Foods, and Tosca Reno’s Clean Eating series. I am also very excited about books from PBS’ chef personalities, ‘especially the ethnic cuisines–Alamelu’s Indian, Ming’s Pan-Asian, Lidia’s Italian, and Newscancook’s Scandinavian foods. And that’s just four of many more shows that are on PBS. And if local caterer Brazilianuts ever writes a recipe book, I would pick that up as well; in covering regional charity dinners in Charleston on two separate occasions this year, I’ve learned there is so much more to Brazilian food than steak, and there’s so much more to learn about it. And I really love learning about foreign foods, especially when it manages to be tasty and healthy at the same time.

I am closing this post because I need to get cooking…

UPDATE: This post was originally created on 10/11/13. When I wrote it, I could only remember the name of the book and that the author was a really tall auburn-haired chef named Julie. Fast forward a month later, I discovered Julie Mayfield’s books had a blog so I updated that part of this post on 11/5/13.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s