If you’re lucky enough to have leftover steak, you’re lucky enough. At our house, red meat is well-loved, but kept in its healthy place. So we invest in a good quality product and eat it usually only once a week. If there’s a little left, and it’s steak, there’s usually a next day steak sandwich for my husband, Dave. Occasionally, though, there’s more than a little left and I make a steak salad or tacos for us both. Maybe steak and eggs if we’ve been really good. A tiny bite for the pups could be forthcoming, too.
Out of all the things folks say to me about making dinner, the most common might be, “I never know what to fix.” It occurs to me that while those are the words coming out of their mouths, the problem might not be that exactly. It might be a question of, “I know how to make tacos, but not enchiladas, so I buy the ingredients and cook tacos. A lot. I don’t have the time to learn enchiladas. Other days I make grilled boneless chicken breasts, salad, chili, mac and cheese, and hamburgers because I don’t need a recipe.” Or…could be they didn’t plan a week’s meals and shop for the plan. We’ve all been there.
When it’s cherry season in Colorado, I’m usually baking a pie. That’s because our cherries are sour cherries –or pie cherries– depending upon where you’re from. You have to grow your own sour cherries or beg from a friend wherever you live; they don’t hold up well for shipping, so…
Now you and I know that there might not actually have been something called Basil-Bacon Salsa, but there is now. It could be mis-named, but it seems to work for gilding the lily of this tender, crisp, juicy simple grilled chicken. I occasionally do a sort of Italian salsa (generally called Raw Tomato Sauce) with just tomatoes, basil, and garlic or onion for a quick topping of meat, grilled bread, or pasta; this time I had bacon cooked and thought, “Why not?” Chicken and bacon are certainly compatible–and now “Basil-Bacon Salsa” is a thing around here.
It’s a blissful day when what appears to be languishing on the counter or in the fridge comes together into a sumptuous, healthy, fun meal that easily solves the question, “What’s to eat?” on an oh-so-hot afternoon. Here’s today’s tale:
For Christmas, my in-laws generously ordered Dave and me a year’s subscription to Harry & David’s paired fruit and cheese. Each month a new treat arrives and we never know what the box will hold. Sometimes there’re apples and Cheddar or perhaps pears with Manchego; this last time there were tiny yellow-gold mangos plus a citrus-ginger BellaVitano. Instead of pairing the most recent delivery as we were meant to do, we sliced up the some of the fruit for our morning yogurt/granola...
I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.” Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes. ALL ABOUT COOKING GREEN BEANS HERE.
Watch for upcoming kids’ recipes!
Earlier in the spring, my Facebook friend, cooking student, and More Time supporter/follower Emily Nolan and I talked a little about a summertime cooking class for her daughter Addie (below), who’s a girl very interested in food, nutrition, caring hospitality, and the cooking process itself.
In fact, Addie had attended one of my Healthy Living Cooking Classes at First Congregational Church, Colorado Springs, last year–something I hadn’t remembered! (By the way: Emily’s a an Online Health and Fitness Coach should you need one– pic below.)
Despite the fact that I’m a vegetable-crazy person, I often forget to put up a post for Meatless Mondays. I nearly always eat vegetables with eggs or, more often with egg whites, (the dogs get the yolks) for breakfast…
Above: Sauté spinach a minute or two in a teaspoon or two olive oil in a small, nonstick skillet with a little red onion or shallot, crack egg whites only (2-3) evenly on top, season with salt and pepper, and cover, cooking until whites are opaque. Garnish with salsa.
…but rarely write a recipe or post as the meals seem so simple–like the egg white and spinach omelet above.
Here are a few I have written and posted: