I had no idea what to make for dinner the other night and it was already 4 in the afternoon, which eliminates some meals like beef stew or pot roast, things that are slow and low cooking. Just no time. This is what is wrong with the world of not planning your meals. If all you have to do is look at your menu planner and say something like, “oh yeah, today is ____ so I better take some meat out of the freezer.” It takes the pressure off.
But without a plan, the pressure builds all day. “Whatsfordinner, whatsfordinner, whatsfordinner…” The mantra keeps going in the back of your brain. You can push it away, but it is still lurking there in the shadows, tapping you on the shoulder. You can wish for a miracle and sometimes it works. You might find out people won’t be home. “Oh, its just the two of us, perfect for this leftover eel pie hon!” And suddenly you find yourself going out for pizza.
But I recommend menu planning a week at a time.
It would be nice if I took my advice more often.
Anyhoo, I was freezer diving and found some thin cut rib eyes. Rib eyes?! Jackpot!
They thawed out quickly. I had some Trader Joes balsamic glaze to drizzle over it and there was some blue cheese in the fridge. Hot dang! This would be yummy.
Okay, meat, asparagus calling for help in the crisper…what kind of other side dish? I was a little tired of the pasta-potato-rice usual suspects. And we are kind of on a sort of diet. So how about another vegetable?
I found this tasty looking vegie-fruit treat in a magazine my mom brought over. It is another enticing way to get certain people to eat cooked carrots. (yes, I am talking about me.)
And it was so easy. See below and enjoy. In fact I think we shall have it again tonight with the halibut and risotto. (You heard me, riiiissooootttoooo, yum!)
Carrots and Apples with pecans
Well, the title pretty much sums it up. A great and easy side dish.
- 2 carrots peeled and cut into bite size strips (or in my case, rounds)
- 2 teaspoons butter
- 2 apples red skinned cooking (or whatever) cored and thinly sliced
- 1 teaspoon ginger fresh, grated
- 1 tablespoon white wine vinegar
- 2 tablespoon pecans finely chopped, toasted
- 1 tablespoon itaian parsley snipped
- salt a dash or two.
- Cook the carrots in a skillet with a small amount of boiling water for 5 minutes. Drain off liquid.
- Add butter to carrots in skillet. Add the apples, ginger and salt. Cook, uncovered, over medium heat for 4-6 minutes, stirring occasionally, until tender. Add vinegar and toss to coat. In a small bowl, mix the pecans and parsley. Sprinkle over carrots and apples. Transfer to a serving dish, or dish out onto the plates, or be a read bohemian and stick a fork in the pan and pass it around.