My week in cooking 5/3- 5/7/2010
Saturday, May 08, 2010
My week in cooking:
Tortellini Primavera (EatingWell Magazine April 2010)
This dish was easy to prepare due to the small amount of ingredients it used: chicken broth, flour, parmesan cheese, fresh tarragon, ready made tortellini & frozen veggies. The recipe said it would come together in 25 minutes. It took me 45 because I didn't let the sauce boil like I should've. Now that I know to follow the directions (duh!), I'm sure it'll be quicker next time. This recipe is a bit higher in calories (424) than I usually do, but was great as a comfort food splurge after my Monday weigh-in. It makes 5 servings 1.25 cups each which is a little awkward to measure out mostly because of the cheesy strings hanging off the spoon. I sprinkled a little crushed red pepper on the top while my fiance Daniel chose Tabasco. With a small side salad, it was really satisfying.
Mustard-Crusted Salmon (EatingWell Healthy in a Hurry)
served with brown rice & green beans
This salmon sounded too fancy to come together quickly. It totally lived up to it's promise! I threw a pot of water on the stove to boil the green beans for a minute, then the rice. (Yes...I cheated & used the same boiling water for the beans & rice. Just saving water & time!) The sauce for the salmon had 3 simple ingredients: stone ground mustard, lemon juice, and fat-free sour cream. The fiance mixed it in a bowl and I slather it onto 4 pieces of salmon. Teamwork! I tossed it into the broiler and left it alone. I removed the green beans from the water & placed them in a pan on low heat to stay warm. I added a small sprinkle of lemon pepper to kick 'em up. As soon as my boil-in-bag 'o' rice was done, so was the salmon. I really wasn't excited about the dish until I was ready to plate it. The scent of the warm mustard was heavenly...then again, I'm an anti-mayo, hurray-for-mustard type of girl. I really enjoyed this dinner. It was totally satisfying and different. I would make it again without changing a thing. My fiance liked it and I could tell without asking because he DIDN'T add his usual Tabasco. Success!
Vietnamese-Style Beef & Noodle Broth (Eating Well Healthy in a Hurry)
Daniel has raved about pho since we met. He has been eating the authentic Vietnamese soup for years and cannot believe that I haven't had the pleasure, especially since I'm a huge soup nut. I've never had pho, but I thought I'd give this a try. The first mistake I made was that I didn't use a big enough pot to cook the beef. It didn't brown properly once the juices started running. It pretty much boiled. The second mistake is that the bean sprouts spoiled before we could use them. This was definitely faux pho. Daniel said it PALED in comparison to the real thing. Speaking of pale, the bok choy looked pretty sad when reheated for lunch the next day. (See pho-to. Ha ha!) I enjoyed it (somewhat), but I don't really have anything to compare it to. We both added lime juice & sriracha to jazz it up. Overall, this was pretty bland. I'd make it again, but I'd try adding a little garlic, ginger, and mushrooms. I don't know if that keeps it authentic, but it's what I like.