We went camping with John’s side of the family last weekend and had a blast. John was in charge of Saturday night’s dinner and decided to throw together kabobs for gyros. I recommended beef because raw chicken + camping makes me nervous, so he went that route. These were so tasty grilled over an open flame, and don’t require a lot of work.
Monthly Archives: April 2013
We’ve decided next month is going to be John Cooks May, where my husband will be taking over the primary kitchen responsibilities next month (I’ll probably make a few things here and there). Because of that, I’m trying to stretch out April with what I already have in the fridge, so he can do a big shopping trip later in the week. So we’re eating things like leftover quinoa stir fry for breakfast.
And here’s lunch #3 using spicy chicken thighs. So versatile.
I was going to make yesterday’s salad for lunch again today but I was in the mood for something warm. I had quinoa on the brain because I’d paired it with Aunt Barb Meatballs last night. So I used most of the same salad ingredients (lost the lettuce), whipped up a different dressing and cooked some quinoa. Viola! A very filling and satisfying lunch that made me forget about the fried chicken article I’d just been reading hungrily.
This was one of those times where I made up a recipe on the fly, and it turned into something restaurant-esque. Very pleased with this dinner.
This was one of my contributions for ladiez brunch and I was really happy with it. It’s easy, but time consuming. I used a recipe that I got from our Eater in the Embassy series (from an Icelandic diplomat) with a bit of adaptation – I halved the recipe, as I didn’t have the money for 4 pounds of salmon. I also added sugar, because although he defined “graflax” as involving a cure of both salt and sugar, the recipe he sent only had salt. The results had great texture and were a big hit.