This week I had to make my own meal plan, so I turned to a book that’s new (to me, anyway), Week in a Day by Rachael Ray.
I’m not currently in the habit of watching cooking shows (unless they’re cooking competitively. Love Top Chef!), but the basic premise of the book is right there in the title. As a bonus, the back of the book has a section promising “One Grocery Bag: Three Meals” and that’s where I turned for inspiration this week. Because honestly, tomato soup and cheese quesadillas one night and pizza Fridays and leftover nights pretty much fills out a full week. I went with the very first offering, Chicken Piccata, 10-Shalot Spaghetti with Kale, and Drunken Steaks with Peppery Oven Fries. Last night was the chicken. I didn’t have to split and butterfly the chicken, because Tim (our household’s designated grocery guy) picked up chicken tenders. I pounded them to thin them out a bit, seasoned them with salt and pepper, then dipped them in flour and browned them in olive oil. While they were warming in oven, I made a quick sauce with butter, lemon, capers, and white wine. yum!
Tim had also tracked down a packet of asparagus tips which I overcooked in a mere 3 minutes. With some leftover rice and a loaf of that no-knead bread, it was a delicious dinner. Jane was unhappy with the sauce, but she was at the end of a frustrating day (not helped when I kept explaining “regrouping” using “carry the one”). This was a simple, flavorful meal that would work well with pork cutlets, too.
And when I explained to Ben what capers were (edible flower buds that give a salty, pickle-like taste to the dish), he said, “I thought I detected something besides lemon.” I appreciate him humoring me!