Meals We’re Making This Week: Week 2
We’re on week 2 and I’m trying to do any prep work whenever I have free time. That means slicing or chopping alliums at 5 am when everyone is sleeping, or mixing sriracha aioli and making burger patties during nap time.
This week we’re cooking from:
I’ve been picking recipes that we either have the bulk of the ingredients on-hand or the majority can be purchased from Trader Joes and have some ready-to-go component (e.g., pre-cut and washed kale, 1 lb ground pork packages, etc.).
Weekly Menu
Banh-Mi Inspired Pork Burgers (Real Simple Magazine)—prepped the pickling juice for the carrots, sriracha aioli, and burger patties in advance. I ended up halving the aioli recipe since 1.5 cups of mayo seemed excessive for 2 people, and froze 4 patties since this meal is designed to serve 8 (we’re doing it 2 nights for 2 people). Since I made the pickling juice 24-hours in advance, the sugar dissolved and I bypassed needing to heat it up in a saucepan.
Smoked Salmon & Caramelized Shallot Pasta (The Fishwife Cookbook)—make sure you portion out everything before you start cooking, this one will come at you fast! I recommend using a dry white wine like Pinot Grigio (I used Vinho Verde this time and the flavor wasn’t the same).
Roasted Lemony Fish with Brown Butter, Capers and Nori (NYT Cooking)—read all of the directions before you make this, specifically for the nori oil. I didn’t (as I notoriously don’t) and accidentally poured all of the olive oil in and used full size nori sheets (which I didn’t crumble down small enough), so it was hard to get everything to blend together. I thought I botched this recipe by making an excessive amount of fish, but it was good served fresh over rice as well as leftovers in a taco/wrap.
