What's for Dinner, Thurs., Apr. 11, 2019

[NJCher]

Eggplant-almond enchiladas. This is a Mollie Katzen recipe, one of my favorites dating way back to her first cookbooks. I fixed it for the RG early in our relationship and he loved it. Since that time, he's made it many times, but, of course, being the creative guy he is, he has to put his own touch on it. I think we'll make a vegetarian version and one with ground pork added to the eggplant. I found the most fabulous fresh eggplant at the Korean greengrocer.

Also making a salad with Boston bibb lettuce and all kinds of raw vegetables like red and yellow pepper, purple cabbage, Persian cuke, red onion, and tomato.

Now, dessert: I found the RG a reduced sugar gelato. The flavor is "lemon bar." And vanilla Swiss almond for me, but very little. Like a third of a cup. We're both trying to cut down on the sweets.



p.s. I checked out a copy of Ruth Reichl's The Best American Food Writing 2018. Excited about reading it. The first article is "The Revenge of the Lunch Lady," by Jane Black. Looks like it ties right into my work with school gardens teaching kids to love vegetables.

[irisblue]

1. I got a score at the grocery earlier this week.

Organic free range boneless chicken breasts $2.99/#.
When I opened up the butcher paper, I was suprised how large they were, 8 x 3.5 inches.

So I cut one of the breasts in half, brined & dry rubbed & baked it in a S&P smoked paprika & garlic rub. Side was oven roasted sweet potato & broccoli dusted with rub spices. Cold decafe tea.

I split the other breasts in half, pounded them to uniform thickness and put 2 in a balsamic vinegar marinade and the others in a mojo citrus marinade and froze them for an easy cooking night.

[Luciferous]

2. Pork chops with a spicy rub, mashed potatoes, roasted asparagus.