Fish night

We are in the last two weeks of our semester in DC...which for dinner purposes, we have run out of some things and not replaced them, making meal planning a bit of a challenge. I decided to make frozen tilapia filets tonight because it's yummy and defrosts in about 10 minutes.  My first plan was to make the tilapia with garlicky lime sauce, but I guess we ran out of garlic. Then I thought about soy ginger but actually we are out of soy sauce, ginger, and sesame oil. So in the end I grilled the tilapia with cayenne and malt vinegar on top. Pretty unforgettable. 

What was delicious about the meal was this kale dish that I made from our Mark Bittman cookbook. The recipe caught my eye because at the wedding some friends left funny notes on the opposite page. The meal was really easy and delicious - you saute the kale and a tomato for about 5 minutes (with garlic, if you have it) and then just throw in some lemon juice and feta cheese. Done! This one is a keeper. 

And for a dessert treat we had doble varieties of frozen Greek yogurt from the Giant. Poll results: Eli liked them both in their own unique ways. I liked the apple cinnamon one better, the blood orange one was too much like sherbet. 

Also, Kid President meets real President!!!

 

Starch Night: Braised Potatoes

Inspired by Bittman,  braising potatoes is all the rage in the Bowen/Wykell household. After frying up some chunks of potatoes (3 peeled) in olive oil and butter, I threw in minced onion, minced garlic, minced parsley mushrooms, salt, and pepper. I then remembered the kilebasa in the fridge and threw that in too.  Wait a minute and dump in a cup of beer (Modelo this time), a cup of water, and a cup of stock. Boil then simmer. Wait 20 minutes.  Business time.  

Oh, I also threw in some sauted kale at the end.  This was a bit of happenstance, as I was testing my theory that salting kale would make it suitable for raw consumption in a salad.  That did not pan out.  But this did. . .

The Return: Cavalcade O' Dinner

Alas many of our culinary trials and tribulations have been lost to history and the computer virus on my phone.  But all is not lost. Behold some of the past weeks' accomplishments:

• Florida Avenue Gril

A super legitimate soul food diner that we discovered through Road Food.  On the menu on a recent Saturday half smokes (ostensibly D.C. speak for hot link), fried pork chops (amazing), apples cooked in something that makes them pure candy and maybe pork fat, biscuits (dense but mighty flavorful/lardful).

 

• This looks like a sad one.

As best as I recall this is overly broiled chicken sausage, chop
salad, and some kind of omelet. Whoppedeedoo.

• Bread!

• Simple Chicken dinner

Using Bittman, we made this great chicken dinner where you make a chicken soup but don't overcook the meat. Once the chicken is poached you can serve as a soup or separate into courses. The first time we made this we separately had a broth (spiced up with vinegar and egg), cabbage, and the chicken.

• I'm not sure what this is, but it looks good. Seems to have queso fresco and avocado.

• This is a baked egg dish where you bake eggs atop of potatoes, home made crutons, and spinach.