l.a.a.a.cuisine

it's been too long

but i'm bringing back this blog. in a slightly different incarnation (reincarnation?): instead of only boasting about my successes, i'm going to share my failures too. and the process that goes on behind-the-scenes in feeding 2 hungry medical professionals. okay, fine, one professional and one scut-monkey. right.

so let me just say i have been FANTASTIC lately (if i do say so myself) about cutting out recipes, planning each week's dinners in advance, and making cooking on various nights a relaxing affair. i would say that it is all about discipline, but i would be lying. it is actually relatively painless. all this takes is:

- the inspiration to cut out recipes out of cooking magazines as soon as they come and put them in a queue for future dinners

- a few hours each sunday spent leafing through these recipes, devising a weekly shopping list (i try to make just one trip per week: saves time AND money)

- a to-be-eaten-while-cooking snack (hey, i usually run after work and THEN cook . . .waiting until the 9pm dinner hour would be bad). excellent choices: carrots & hummus. pita chips. bread & olive oil.

- a glass of wine or a beer (optional)

- the mindset that it doesn't really matter when we eat as long as the time period spent cooking is one of relaxation and not of stress to 'get something on the table!'

- an enthusiastic willingness to eat leftovers

this week, josh and i are on call both monday and friday. therefore, i planned that sunday & tuesday we would eat one thing, and that wednesday & thursday would be another. saturday (post-call) will be heating up a frozen pizza -- what, like i'm going to cook after being up all night the night before? try again. anyway.

the week's shopping list:
garlic
bottle of white wine
a leek
1 lb mushrooms
quart of vegetable broth
parseley
egg noodles
broccoli
bread
salsa
raisins
milk, soy milk
box of optimum power cereal (it was on sale)
tomatoes
sour cream (low-fat)
hummus
1 lb ground chicken breast
granola bars
frozen blueberries
various frozen lunches & dinners for on call (burritos, sandwich pockets, others)
baby carrots
peaches, plums, bananas
frozen waffles
a frozen spinach & tomato pizza

-------------------------------------

sunday & tuesday nights:
tempeh-mushroom fricassee with garlic confit (recipe following)
egg noodles
steamed broccoli

wednesday & thursday nights:
chicken picadillo (recipe following)
rice, tomatoes, sour cream

saturday night:
frozen pizza, or if we have the energy, out somewhere.

posted by sarah (SHU) @ 5:48 PM