On The Menu

Posted on January 22, 2016 by diningwithdinks

This week might be loony. We are expecting an epic snowstorm and I have a broken foot, so I am not exactly sure what I’ll be cooking and when. A lot depends on how housebound we are and how my little footie feels. That being said, below are the meals I hope to tackle this week, in no particular order.

Saturday

We currently have birthday dinner plans to celebrate with friends, but that will depend on the weather. The current forecast is for a ridiculous amount of snow and blizzard conditions. If we cannot get out, then I will be getting creative in the kitchen. Likely omelets or my Asian-inspired freekeh bowls, which I did not get around to making last week.

——————————————-

Sunday

Boeuf Bourguignon: A delicious classic. I cannot think of anything better to have while snow is falling and temps are dropping.
Boiled potatoes tossed with parsley and butter
Simple green salad with a strong, mustardy vinaigrette

——————————————-

Monday

It’s restaurant week in Baltimore and we are taking advantage with friends, assuming we are not snowed in. Stay tuned.

——————————————-

Tuesday

Ethiopian spiced chicken stew: Warm. Spicy. Nutritious. This is what slow-cookers and winter nights are made for.
Roasted cauliflower: Cauliflower florets. Olive oil. Salt and pepper. Blast in a 450 degree oven for about 20 minutes and you get vegetable candy. Delicious.

——————————————-

Wednesday

Leftovers tonight

——————————————-

Thursday

Chicken with tomatoes and capers
Green salad with toasted pine-nuts, lemon and Parmesan

——————————————-

Friday

Date night! Wheeeee!

Lazy Days Ahead

Posted on January 21, 2016 by diningwithdinks

“Active individuals will not tolerate long periods of inactivity. It is mentally untenable.”

This sentence made me laugh out loud. It’s from one of my medical journals (I am a nurse practitioner by day) and I couldn’t agree more.

If you have been following my blog recently you know that I broke my foot. You know that it’s my own fault for running too much. You can extrapolate that I am an exerciser and if you are too, you understand how crazy-making it is to be forced out of your favorite activities and into a chair. I am just buzzing with energy that I cannot disperse. I have been at the gym cycling and weightlifting and even smacking around a punching bag, but nothing compares to a long-ass run. Or a wicked spin class.

That being said, I was delighted to find the above quote in reference to patients suffering from stress fractures. Too true!

So, what am I going to do? Well, I can stand, which means I can cook — bonus! Of course, I am supposed to be taking things easy, so I’ll be choosing simple recipes rather than menus that require excessive time on my feet.

And when I am not in the kitchen, I’ll be at the gym, pedaling to nowhere. Or at work, providing an extra dose of compassion to anyone with an injury. Or at home, trying to retain my sweet disposition so as not to drive my husband straight to the wine cellar. Hmmm, perhaps I should make a few of his favorites in the coming weeks …

Derailed Dinner Plans

Posted on January 20, 2016 by diningwithdinks

Last night I was supposed to make Italian-style stuffed peppers with roasted cauliflower.

Well, instead of a peaceful evening in my kitchen, glass of wine in hand, I was at the doctor’s office, getting fitted for a walking boot. UGH! I am the proud owner of a broken foot. Apparently, I run too much. It seems as if I upped my mileage too quickly and thus, cracked a bone in my foot.

Needless to say, there was no cooking for me last night. Instead, we went to Samos, one of our cozy, local spots for a casual Greek meal. It’s BYOB and they turn out a fabulous whole grilled fish. This time, however, I opted for the comfort of roast lemon chicken and vegetables while my husband hoovered up the lamb chops. And, of course, we cannot dine at Samos without first enjoying their Greek salad — feta, anchovies, olives, oh my!

Licorice Salt

Posted on January 20, 2016 by diningwithdinks

This stuff is great to have in your spice cabinet arsenal. Want to wake up a salad? Perk up a pork chop? Make swoon-worthy roast fennel? Then sprinkle on a bit of this licorice-enhanced finishing salt.

licorice salt