Last week my work schedule changed and it’s really throwing me off. I barely managed to make dinner 2 nights the whole week! I felt terrible about it and was kind of kicking myself for being so lazy, so this week I am determined to do a better job. On Saturday, I menu planned the crud out of the week. It looked something like this:
- Sunday: Risotto with Braised Squid
- Monday: Grilled Chicken Thighs with misc. Grilled Vegetables
- Tuesday: Gluten Free Pizza
- Wednesday: Grilled Flank Steak with Roasted Tomatoes
- Thursday: Coconut Shrimp with Mango Red Pepper Chutney and Grilled Pineapple
- Friday: Birthday Party
- Saturday: Savage Mill Crossfit Outing
And like the best plans, it is already off. I couldn’t get the squid ink that I wanted and it ended up delaying the risotto until last night. I also chickened out on buying $20 worth of ingredients needed to make the gluten free pizza recipe, so we’ll probably scrap that. By tomorrow night, I should be back on track. And yes, I realize that that means I will only do two days of my plan. That’s ok with me, as long as I’m not going out to eat a whole bunch.
Sunday evening I did a ton of prep work for the week. Most of it was boring stuff like chopping vegetables but I did make a few things that I really got excited about.
This is savory granola. It was inspired by a recipe that I saw in Bon Appetit but then I completely reworked it because I didn’t want the oats in it and I wanted to only use things in my pantry. Luckily, my pantry is always chock full of a variety of nuts.
- 3 1/2 Cups Assorted Raw or Blanched Nuts (I used sliced almonds, walnuts, sunflower seeds pumpkin seeds and pistachios)
- 2 T Fennel Seeds
- 1/4 C Sesame Seeds (especially pretty with black and white mixed)
- 1-2 t Chipotle Powder (could sub cayenne, but reduce it a bit)
- 1 t Kosher Salt
- 1 Egg White, lightly beaten
- 1/4 C Extra Virgin Olive Oil
- Preheat oven to 225 degrees.
- Mix nuts, seeds, chipotle and salt.
- In a separate bowl, beat together egg white and oil. Pour over nut mixture and stir until all nuts and seeds are covered.
- Spread onto a rimmed baking sheet and bake until golden, approx. 40 minutes. Stir halfway through.
I cannot stop eating this stuff!!! I was really making it to go on salads in place of croutons or something else crunchy, but now it is sitting on my counter and I take a handful of it every time I pass by.
I also braised the squid for the risotto that we ended up eating last night. It sounds so fancy, but honestly, it couldn’t have been easier. And it was spectacular. I could have eaten just the squid, no risotto and been perfectly happy.
- 1.25 lb Squid, tubes cut into 1/2″ rings, tentacles cut in half
- 1/4 C Butter
- 1/4 C Olive Oil
- 1 Onion, finely diced
- 1/2 C Dry White Wine
- 1 T Parsley, chopped
- Melt butter and heat with the oil in a medium sauce pan (not like me – I started with a small one before realizing it was going to quickly overflow) over medium heat.
- Sweat the onions until they are translucent but not at all browned.
- Add the squid and cook for 1-2 minutes.
- Add the wine and parsley and then simmer over low heat for 45 minutes.
- Season… I’d tell you how much salt to add but I really have no idea. I avoided seasoning the squid at this stage because I was planning on adding it to the risotto. Seriously, it was that good without salt. Next time I’m just making the squid.
During all this I also made some Romesco Sauce . I love that stuff! We will be eating it on roasted cauliflower for dinner tonight. On Sunday I ate it on a piece of dark rye with a sliced hard boiled egg. What a snack!