What's for Dinner?

It's really one of my least favorite questions. And I remember it being one of my mother's least favorites as well.... Now I understand her reasoning on a whole new level. My favorite answer to this untimely question? "Food." Or, a squinty glare (the so-called "hairy eyeball) that speaks volumes.

Yep, it'll be food. Probably edible. And you will eat it. That's my policy (ages 0 to 110+)

It's hard enough to spend an entire day working (albeit from home, but it's not like I sit around eating bonbons), but by 6:30 at night I have to know what I'm cooking for dinner, how I'm cooking it and whether or not I have the ingredients I need to cook it properly (not necessarily in that order). AND make sure the kitchen is clean enough to cook in!

My planning skills in this department are mediocre at best; about once a month I sit down and try to plan meals for the week, but something always gets in the way: Tuesday night oil painting class, Wednesday night Bible study, Thursday night work social.... Let alone carving out an hour to shop for groceries! By the time the weekend arrives, just about all I can do is dial up a delivery from the Chinese place down the street.

But that's the behavior of a young wife living in the bustling city of Chicago, right? I get a pass for now, I hope. It's still a goal of mine to integrate weekly trips to the grocery, a 7-day meal plan, and plenty of fruits and vegetables into our dining regimen. But... it's a process.

Until then, I will settle for the 2-3 nights a week I get things right. So, What's For Dinner?

Thai Red Curry Pork

There is no set recipe for this little winner, but I have a penchant for curries and they are fairly easy and healthy to whip up.

This was a red curry base (you can pick up all types of curry pastes at your local grocery: golden, green, red, etc.) that includes curry paste, coconut milk, chicken stock, fish sauce and a bit of brown sugar to tone down the heat. There are so many varieties on this sauce, it's worth testing out the recipe several times to find your own preference of heat and flavor.

I sauteed my veggies first (red pepper, carrots, red onion, garlic), then added in the pork for a nice sear, then put that whole bunch in a separate bowl to the side. Next [using the same pan to save time on dishes later] I set up my curry sauce and gave it a good simmer before adding back in the veggies/meat. I let that simmer on low for about 15 minutes (to finish cooking the meat, and let everything absorb the flavors of the curry sauce). With about 5 minutes to go, I added some frozen cut green beans for extra color and nutritional value (somewhat). A few minutes more of simmering and the curry is ready to go!

While the curry was cooking, I also soaked and boiled some rice noodles on the side. I love rice noodles for their texture (like angel hair pasta) and low caloric value! They don't have a ton of nutritional value (I have yet to find *brown* rice noodles), but they are a great "carrier" for curries and other sauces.

All in all, this meal took me about 30 minutes to prepare from start to finish. I won't evaluate the economic value... but I'm thinking it was nowhere near as expensive as ordering out from the Thai place! So, for ease of preparation and nutritional value, Thai curries are the way to go for dinner....if not once a week, at least twice a month. :)

Fall Fashions

I am loving the new looks from Ann Taylor Loft for the upcoming season. Fall is one of my favorites and the absolute best time to invest in new pieces that will last through the winter, and possibly into spring. These color combos seem just right. A classic neutral-toned piece plus a pop of color and a fun accessory (and great shoes) = great outfit!



And thanks to Pantone's Fashion Palettes for 2010, it's so much easier to expand or re-mix your wardrobe based on a set of fresh & fashionable colors. You can see from my addition to the images above how well these new Pantone colors fit into the Ann Taylor line up! Somebody did their homework...

Any one of these colors in a fun new piece (blouse, jacket, skirt) would be enough to spruce up any old outfit!

My favorites right now are the Golden Glow and the Lagoon: bright stand-out colors that can be toned warm or cool depending on the outfit. I don't know about you, but I can't wait to start shopping for Fall!

In the Kitchen...

One of my goals this year is to be more creative and economic in the kitchen.

I am still learning how to balance what I have in my pantry/refrigerator and the gourmet recipes I find online or in magazines, but the process is slowly making a dent in my cooking styles. In a recent mail batch, Bon Appetit sent me a package (encouraging me to subscribe... sorry not this time) with a set of mini recipe cards, including a yummy-looking zucchini white pizza. This week was a perfect time to attempt this recipe even though our fridge has become perilously empty and our schedules are running tight.


The final product?















I tweaked the recipe quite a bit, using a homemade crust recipe (rather than store-bought refrigerated dough -- no purchased items!); leftover ground buffalo meat; and a bottled Garlic Alfredo sauce rather than the called-for soft cheese spread. Granted, the recipe could have been even more made-from-scratch, but remember: I was working with what I had!

It turned out well and definitely worth trying again. My only qualm was the flavor of the crust... it left something to be desired. I'm still seeking the perfect pizza crust recipe -- cheaper than delivery, and so much more fun!

Any suggestions for recipes?