We went over Becky’s for dinner and Jon grilled pork tenderloins, which were great. Becky made this quinoa side dish to go with the meat, and I couldn’t stop eating it. I had three helpings. If you read the recipe, it sounds kind of boring, but somehow it just really works. I can’t wait to make it for dinner (maybe with a chicken paillard on top?) after John Cooks May.
Monthly Archives: May 2013
Not going to lie – I love John Cooks May, but it has me in cooking withdrawal. I can tell because my snacks, the only meal John doesn’t prepare, are getting more and more creative and elaborate.
This week’s theme: fancy toasts. Yesterday, I spread cream cheese over a slice of whole wheat bread, and topped with sliced strawberries and a pinch of sugar.
Today, I spread half a long dinner roll with butter, and alternated slices of hardboiled egg with radishes. Finish with salt.
Plus, my beloved avocado bread has made an appearance.
If you just have a slice, all of these snacks are relatively low calorie, satisfying and good for using up random fridge ingredients.
Vaguely Indian ingredients + Asparagus = deliciousness.
John Cooks May is going smashingly. He made this meatloaf for dinner on Sunday, and Becky and Jon got to have some, too. It’s also nice for meatloaf sandwiches the next day.
Yummy grilled recipe courtesy of John. A couple notes on this recipe: 1) It took considerably longer to cook than specified (it’s possible our chicken wasn’t completely defrosted, but still) and 2) Next time, I think we’ll save some of the marinade to toss with the chicken afterwards so the lemon and rosemary permeates more.
Another lunch made in the efforts of avoiding the grocery store.