Sunday: Taco Kings & Cupcakes!
Today we watched the U of M/Indiana basketball game and ordered Taco King. Oh, yeah, and I made cupcakes. A LOT of cupcakes. So I made all these cupcakes to test out a mocha whipped-ganache frosting recipe. Well, it worked. My friends liked them, my boyfriend liked them, his little cousins liked them… overall a great success. I managed to take a picture of the cupcakes, pre-frosted. However, I was so distraught over our last-minute DEVASTATING LOSS to Indiana that I forgot to take a picture of our delicious tacos. Just know that they were everything I hope for in a taco.
Today I once again made delicious squash. But these ones were even better because CHARD IS OUT, guys! Swiss chard is nutritious and delightfully colorful, which makes me want to put it in/on everything. This was actually somewhat of a dilemma for me, because while I LOVE cheese crunch, I also really love the flavor of greens baked to a crisp. Which one to use for the top layer of my lovely squash?!
Notes: Tonight, in addition to the brussel sprouts drizzled with olive oil, salt, and pepper. The squash is “buttercup” and has chard stems, black beans, chili and cumin powder, and a tiny bit of olive oil in them. I must say, I find acorn squash to be much tastier than buttercup, which I’d never tried before. In the future, I think I shall return to my staple.
Tuesday: Packing Starch and Protein
This week I had a slight scare, the kind for which only people who clearly do NOT have a problem fear they have a problem. I rarely use much salt when I’m cooking, so I went to refill our salt shaker for the first time in maybe seven months, and realized that the kosher salt I got IS NOT IODIZED!!! OH NO! Am I iodine-deficient?!?!? Am I slowly killing my boyfriend and myself by withholding an essential mineral?
The answer, of course, is no. We eat a fair amount of pre-seasoned, to put it euphemistically, food, which I am sure contains lots of iodized salt. Fish and seaweed are also good sources (I checked the Internet). Also, if you’re desperate and you live in most places in the world, you can always eat a handful of dirt.
Anyway, tonight I made roasted potato wedges with thyme, salt, and pepper, and a really good pork tenderloin (for prep photo, see Friday). I seasoned it with lime juice, cider vinegar, ancho chili powder, regular chili powder, salt, thyme, and fresh garlic, which I sliced into wedges and stuffed inside slices I made in the meat. Then I wrapped it in foil and cooked at 350 for about half an hour and 300 for about 45 minutes. Juicy, wonderful way to prepare this meat.
Wednesday: Freezer food can be tasty.
You might be thinking that the lighting in this picture is different from my other photos. That’s because I have Ultimate practice at 6pm on Wednesdays now, so I decided this week to stuff my face at 3pm, even though I’d eaten lunch at 1, to ensure that I wouldn’t be overly hungry at practice. It worked! But man was I full for about two hours, there. Woof. Pictured above is green chili tamales from Trader Joe’s, covered in leftover salsa from Taco King.
Thursday: All the vegetables
Tonight I decided I wanted a lot of vegetables. Also, asparagus became a reasonable price at the grocery store, indicating it might actually be in season somewhere near here, so I was excited to get on that. This plate features mashed potatoes with cheddar on the left, and a stir fry of carrots, asparagus, swiss chard, corn, and brussel sprouts on the right. Turned out excellently, but I decided the next morning that I should’ve gone for more protein because I was famished by the time I woke up.
Oh yeah, I also had this little project today. Friday is national match day for med students figuring out where they’ll be doing their residency. A friend wanted to surprise her boyfriend with a cake (hence the cupcakes and frosting practice on Sunday!), and while his favorite flavor is FUNFETTI, I got to make my own frosting. This was the biggest cake I’ve ever made, and I couldn’t cut it, but we all know what Funfetti looks like. The important part is the outside:
Every once in a while I host trivia for my friends and their friends. I usually try to provide delicious snacks, but they have to be easy to make and not that expensive. So this time I chose to go with pulled pork (and vegetarian) taquitos, as well as brownies and gluten-free apple/raspberry crisp. Needless to say, the people were pleased.
Saturday: Pre-St. Patty’s BBQ
I was planning on making shepherd’s pie for dinner tonight. But then I didn’t, because I’m a terrible girlfriend and not as naturally domestic as this blog makes me seem. I was convinced to go to the local BBQ place (not nearly as good as Slow’s, but an hour closer to where I live) with my classmates. Deliciousness ensued.
Next week you get to look at pictures of my shepherd’s pie, though! For I am definitely making it for actual St. Patrick’s Day.