Chicken thighs and drums, roasted then sprinkled with chicken salt. To be served with cauliflower/broccoli bake. Yum!
Either tonight or tomorrow, depending on how this evening unfolds:
Cod cooked over low heat in olive oil with chopped garlic, and probably served with loads of chopped parsely. On the side, roasted eggplant, red pepper and onion. It’s all very easy to make, tasty and healthy.
Pozole (Rojo)
I’m eager to see how this recipe tastes. If anyone has a great one, I’m all ears.
You can’t go wrong with Rick Bayless’s recipe, but they should be fairly similar. I think you can find it both on YouTube and in text form online. Don’t forget all the nice toppings that go with it. That’s half the fun and deliciousness.
That’s the one I made. The one I usually make came from a Mexican friend of mine, but her recipe uses canned hominy. Basically, I’m chasing the memory if the best pozole I’ve ever had. My memory is probably faulty.
Rick’s recipe is pretty good, from what I’ve tasted so far. I feel like it’s missing something, but I can’t put my finger on what it is. Like I shouldn’t have skimmed all the fat off, or used more ancho chiles, or something.
Some pasta (probably mix of rotini and wagon wheels) to go with the leftover sauce I still have in the fridge.
Probably leftover veggie pizza, a small salad and a glass of ice water.
Spaghetti tossed with spinach, arugula and herb butter topped with baked fillet of bacon-wrapped salmon.
My technically-Jewish-but-religiously-atheist family has a long tradition of using every Jewish holiday as an excuse to basically get together and eat a ton of awesome food. For Passover tonight, we’ll have brisket and latkes, with chocolate babka* for dessert. Breaking dietary rules? Yeah, but it’ll be breaking them deliciously.
*My Mom and I were very amused that the local grocery store apparently receives enough people like us to stock lots of babka on Passover . . . 
Weasel. The other yellow meat.
Beef stew of a sort; left over steak chopped up and thrown in to a pot with some beef broth, frozen mixed vegetables, onion and potatoes.
Last of the Tuscan chick-pea soup and some black bean, corn & avocado salad over romaine.
Pizza. Alice the Goon I’m going to try that—sounds good.
Frittata with a mess of diced vegetables - broccoli, onions, carrots, red bell pepper, sweet potato.
Quesadilla-type thing – ground turkey (I bought the Italian-flavored by mistake), mushrooms, light cheddar. The other half of the bag of broccoli from lunch, also with light cheddar.
Little Debbie for dessert – chocolate cakes or honey buns, not sure yet.
Leftover spaghetti and meatballs and a salad made of baby spinach, bits of goat cheese and red onion.
We had fajitas. Lots and lots of skirt steak since it was on sale for $1.99/#! Love fajitas!
So did it run aground?
Lentil and lamb curry. Made a big pot of it, so will be using it for lunches the rest of the week.
I use the canned hominy myself. It could be fat (I don’t skim posole when I make it, but I trim some of the pork fat if it looks excessive.) It could be salt. Or you could “cheat” and add a little Maggi or similar stock cube type of thing to amp up the umami. Just taste and adjust the flavors as you go along.