We didn’t have major plans this weekend and I was able to knock out a bunch of Well Fed 2 recipes. I’ve never cooked through a cookbook before and it’s somewhat addicting.
The last two nights for dinner we had West African Chicken Stew. It’s the first recipe in the book I feel a little “meh” about, but I think it’s because I used turkey breast instead of chicken thighs. Everyone knows turkey breast is the most boring meat ever know to man. But I had one in the freezer that needed to be used. The flavor was good, but it was pretty dry and not my fave. In looking at the recipe again now, I just realized I doubled the meat. Another reason seemed dry.
With it I made collared greens, also from the book, and I’m sold. I didn’t know it was possible to get greens on the table in less than 10 minutes. I also didn’t know greens could taste better than gag inducing. Aside from spinach sautéed in a ton of butter, I’ve not really been a big greens fan, but now I’m looking forward to the tasty and easy dish.
Yes, sometimes I remember to take a picture when I’m already a few bites in.
Last week I made Oven Fried Salmon Cakes and realized I had cabbage so also made the Roasted Cabbage Roses. The salmon cakes are going to be my go-to dinner when I have nothing planned. I forgot about needing 1 cup cooked sweet potato, so I wrapped one in a wet paper towel and threw it in the microwave. Everything else you can have available in your pantry for dinner emergencies. By the time the potato was done (10 minutes later) I had the rest of the “cake batter” ready to go. The book has multiple flavor versions and I look forward to trying them all. The cabbage was yummy the first night and I typically am not a fan of cooked cabbage. However, I wouldn’t make a ton as leftovers. Night three I was still happily eating my salmon cakes but tossed the mushy cabbage.
Deli tuna salad was not on my plan, but while flipping through the book I noticed it and needed something for lunch on Saturday. It was really tasty! I’ve never spent more than two minutes making tuna salad, but this was worth the few extra minutes for sure. Also another reason why you should always have homemade mayo in your fridge. We ate it over a few cups of chopped raw spinach. Something about chopping it makes it seem much fancier. Side note: I’m a little in love with my new placemats from Crate & Barrel.
I made a few other recipes that I forgot to take pictures of as well. The deconstructed gyro salad was delicious as, as was the pork roast. My mom turned me on to this recipe (I recently gifted her Well Fed & Well Fed 2). I made the Middle Eastern version listed in the book and just had leftovers tonight for dinner. And am excited already to have it for lunch tomorrow. Easiest recipe ever and so good.
My progress so far, as documented by yellow highlighter.