A week in food...

After my Sunday post and my sunday visit to Trader Joe's I changed my plans a bit. Sunday was an easy and amazing dish that I created after finding a good deal on chicken and feeling the need to sleep instead of cook something complex. Recipe to follow, if I can remember what brilliant thing I did :)

• Monday was the Farro and Cauliflower awesomness below, please try it! I paired it with braised chicken thighs with tomatoe and olive sauce.


• Tuesday (tonight) was a long awaited classic taco night. My boyfriend was practially begging for old school, chop meat, hard shell tacos...so i delivered. With a home made rice and beans of course, I cant do anything plain.


• Tomorrow (Wed) is leftover night because I have all these goodies and not one inch of room in my freezer for anything else...and we dont throw anything out in this house unless its old.


• Thursday is going to be a twist on breakfast for dinner...again, I cant do anything boring. I'm going for coddled eggs baked in roasted tomatoes with prosciutto and crusty bread and a green salad. Again, I've been starring at a cut out of this recipe for a while and need to make it so it stops haunting me.


• Friday is a date night!!! Starting with Happy Hour with friends, then burgers and a movie.

More to come on the results of the baked eggs and the weekend food plans. Good night for now...Durks

Farro aint cheap!

I must credit Food and Wine Mag for this recipe, http://www.foodandwine.com/recipes/farro-salad-with-fried-cauliflower-and-prosciutto
I was instantly intrigued by the picture and have been looking at the print out for months.
I finally tried it and made a few slight modifications and it was a hit.
Below is the start of the F&W recipe with my tweeks.
Farro is surprisingly expensive, about $9 a pound, yes, crazy! But, when you include the other elements, its not a bad total.

1 pound farro, rinsed and drained
2 carrots, halved crosswise
1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Olive oil
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
2 or 3 slices prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley or sage
Garlic powder
Kosher salt and freshly ground pepper
Heat oven to 450
Drizzle chopped chopped cauliflower w/olive oil, salt, pepper and garlic powder, bake for 15 mins or till brown
In a large saucepan, combine the farro, carrots, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. DO NOT the carrots, onion, celery, garlic and bay leaf.
Meanwhile, in a large saucepan, heat 1 table spoon of olive oil over moderately high heat and brown onions .
In a bowl, mix the farro, cauliflower, prosciutto, onions, lemon juice and herbs. Season with salt and pepper and serve.
Delicious warm or room temp

Weekly Meal Planning

Since its Sunday, I felt it appropriate to post, as my blog claims to be about Sunday dinner. I am debating on a few dishes for today's feast, the grocery store selection. It will either be Chicken w/Mole, roasted chicken w/Escarole...either way, its chicken. The biggest task for the day is menu planning, my second favorite thing to do...next to the actual cooking.

• Sunday - one of the above


• Monday - Braised Chicken Thighs w/Roasted Cauliflower and Farro (See pic)


• Tuesday - Breakfast for dinner - Huevos Rancheros or Coddle eggs w/Roasted Tomatoes


• Wednesday - Freezer Roulette - a little game we play when we dont know whats in the tuppeware since I dont lable containers


• Thursday - leftover/clean out the fridge night


• Friday - Takeout night - Gasp, I know...but I do it once every 2 weeks

Im sure this will all change once I hit the store and see whats on sale.

Saturday Night Dinner

Yes, the blog is called Sunday dinner...but since Im not cooking tomorrow, Im cooking tonight. Also, we tend to stay in and have a restaurant worthy meal on Saturdays.


Apparently I was inspired by the pig for tonights dinner, no surprise since we're pork people in this house.


Bacon Wrapped Pork Loin - Sage/thyme/orange zest/garlic/olive oil/salt pepper chopped up into a paste and rubbed on the top of the roast...fat trimmed off. Then 3 or 4 strips of bacon placed on top and tucked in to the sides. Roast at 400 till 160 degrees

• Tip: loosly cover the pork w/foil toward the end of cooking...it will stil brown but it covers the bacon splatter to avoid smoking in the oven

Roasted Red Potatoes - Cut in bite sized peices of potatoes with thinly sliced onion, thyme and sage, toss w/Olive Oil, S&P, roast w/pork till tender and onions are a brown

• Tip: Roast next to pork but cover for the first 20 mins to ensure that the onions dont burn

Green Beans with Almonds - Sautee w/butter, almonds, shallots till tender

Saturday Snacking

After a long day of GTL...Gym, Trader Joes, and Laundry I decided to have a pre dinner snack...

Enjoy this lil bit of food porn from me to you:

Fat Cat 420

Almonds/Peanuts/Walnuts/Raisons

Carmelized Onion Cheddar Cheese from Trader Joes

Fresh Baguette with really good (and expensive) olive oil

Crackers

Olives

I'm a Lazy blogger

I recently realized that I am the laziest blogger...with a few friends recently creating pages and posts and updates I am slooooow on the recipes.

I cook every day and read recipes and culinary articles and food junk all day long but keep recipes in edit mode for weeks because I want to QA the measurements and make them perfect.

Enough of that, from now on ill start updating with random pictures, articles, links, and stream of consciousness posts related to food nonsense.

I also know that I might be talking to myself as my slow to post self has probably lost any and all followers. I would undserstand if I've bored you...Ill try to make it up to you with my random additions.

Mangia! ...Age