Cooking Frenzy Weekend

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.  Savory Granola

Savory Granola

  • 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
  1. Preheat oven to 225 degrees.
  2. Mix nuts, seeds, chipotle and salt.
  3. In a separate bowl, beat together egg white and oil.  Pour over nut mixture and stir until all nuts and seeds are covered.
  4. 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.

Braised Squid

  • 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
  1. 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.
  2. Sweat the onions until they are translucent but not at all browned.
  3. Add the squid and cook for 1-2 minutes.
  4. Add the wine and parsley and then simmer over low heat for 45 minutes.
  5. 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.  Squid Risotto and Salad

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! romesco and toast

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