- Beef Tagine with Butternut Squash, Cooking Light January/February 2011
- Scallion Couscous, Cooking Light January/February 2011
One of Cooking Light's features is a section of fast weeknight menus. They prominently display the estimated time to cook, a game plan suggesting how to multitask, and a side or two that will go well with the dish. That last part is especially nice, because most cooking magazine recipes are just for mains, with a list of unmatched sides that won't complement those mains too well, and you're stuck just having some salad and rice or something.
I thought this was a great dish. Not only did it come together even faster than its 40 minute claim, but it was super-easy and flavorful. I was in love on step 2, when I was stirring onions and beef that was coated in paprika, cinnamon, salt, ginger, and red and black pepper. G wasn't a huge fan though, because apparently chewy beef makes him nauseous (!?). Whatever, I'm keeping this recipe.
Tonight I also prepped some chicken for tomorrow's lemongrass-cilantro grilled chicken. Except that I used up the rest of the cilantro for the topping of the tagine tonight, and anyway we were supposed to have a full cup. So it's more just lemongrass chicken. Apparently it's basically impossible to separate chicken from the styrofoam platter/its gel packet if you froze the two together. We basically freeze most of our meat anyway, if we're not going to cook it later in the week, so it's ridiculous that we go to the one grocery store in the world that doesn't just sell frozen chicken breasts. We end up paying premium for fresh ones that we can then freeze ourselves into one big block :-P Also, lately all of the produce we buy there has been rotting, and that one bag of coconut flakes we got last week had a hole in it, and I had a coupon the other day that they took and did not apply. So I want to go to Trader Joe's from now on. Screw Star Market!
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