I tweaked this recipe just a little bit for tonight’s Sunday Stir Fry. I’m not sure exactly what did it, but this dish really hit the spot tonight.
*Used a bit under a pound of chicken
*Swapped string beans for snow peas
*Used more chicken broth – probably close to 2 cups
*Added a splash of soy sauce to the sauce
*Used just a splash of rice wine and just a pinch of sugar
WW Points: 3 per cup
I made this recipe up in my head at work today – but it involved tuna. The store didn’t have any, and I actually think the salmon I got instead may have worked even better. Pictured with Eggplant Orzo (recipe to follow).
These veggies, brushed with a Greek-inspired flavored oil, are simple and a good cookout side.
Bonus: I combined leftover veggies with feta cheese (I made it spreadable with yogurt and a little milk) and put it all on a piece of baguette, pressing it in a panini press. Great sandwich!
I really love turkey burgers, despite the fact they get a bad rap, but I don’t make them at home that often. I have a go-to Curry Turkey Burgers recipe that I used to make a lot years ago, but I decided to do something different for a cookout Saturday. I read that adding olive oil adds moisture to the burgers, and this recipe reflects that.
I’m now halfway through the Bittman White Fish list. This was my first attempt in the poached category. Really tasty, though I made a couple of changes to the recipe.
Easy, tasty side to use up some of our ample supply of CSA potatoes.
Since the accessories were the best thing about this fish recipe, I adapted them into a new dish for lunch. I divided the leftover corn kohlrabi mixture and the leftover tomato compote into two servings. I added 1/2 cup of canned black beans to each serving. I gave a batch to me and a batch to John for lunch, with two corn tortillas. I microwaved the mixture, toasted the tortillas in the toaster at work, and topped the now-crispy tortillas with the mix. Yum! Easy, fun lunch.
Calories: Approx 359 for the two tostadas
I think it’s fun to serve customizable dishes when having people over. This one was semi-inspired by a scene from “Julie and Julia”, where everyone’s ordering their own version of Cobb salad.
We get Bittman Fish #3 early this week, since I’ll be cooking a giant leg of pork this Sunday rather than a filet. I’ve made fish tacos before, but I liked the simplicity of this approach. Very tasty, particularly since I had awesome, fresh-caught rockfish from my friend Jen to use. I added avocado to Bittman’s cucumber salsa; yum.
We served this with black beans with a little corn mixed in, and salsa verde brussels sprouts.
This is the second white fish recipe from Bittman’s roundup. So good, so simple. The fish gets nice and crisp.