Continuing with the 'saga', here's what we did for week seven.
Sunday - 'Basic Fish (halibut for us) Baked in Parchment' from Chow. This recipe was flavourful and incredibly simple. The fish stayed moist, clean up was easy and the citrus and herbs were bright and fresh on a cold day.
Monday - 'Pulled Jerk Chicken Sandwiches', also from Chow. Another slow cooker recipe that we will definitely use again. The chicken was slightly spicy, and the cinnamon and nutmeg filled our apartment with a pretty fantastic aroma. We added some roasted red peppers to the sandwiches as well.
Earlier in the day we had gone to my Nanny's for a 'family day' lunch. We did grilled sandwiches of various sorts, and for dessert, I made cheesecake brownies using David Lebovitz' recipe from Ready for Dessert (you can also find it on his blog here). I think I 'over swirled' the cheesecake, but these were still incredibly moist, dense and rich (and really good cold from the fridge).
Tuesday - The rest of the Frankies' Meatballs. We let these sit in the slow cooker with some tomato sauce for a few hours to take away some of the strength of the raw garlic, and they were incredible. Still with that incredibly light texture, we loved the addition of pine nuts in these. Along with some linguine and spinach, this was a satisfying meal early in the week.
Wednesday - Mushroom risotto from The Italian Slow Cooker. Maybe we weren't positive enough going into this recipe, but it just didn't work. Neither of us understood how the rice would become creamy and rich without stirring it over the stove, and in the end, it was just like eating a bowl of sticky, starchy rice. I just don't think risotto is meant for the slow cooker.
Thursday - With some leftover chicken in the freezer, we decided to throw together some tacos, which turned into 'wraps' after I couldn't find any taco shells in our area. We need to get down to Tienda Latina and stock up one of these days! Anyhow, we warmed the chicken with some sesame seeds, coriander, cumin and cilantro and wrapped it up with goat cheese and 'Sweet and Spicy Pickled Onion' from America's Test Kitchen. I can't say enough about the latter condiment. Throw everything together and it's good in the fridge for a week. Here's the recipe:
Sweet and Spicy Pickled Onion
from America's Test Kitchen (Cooking for Two 2010); this condiment is intended for their Steak Tacos recipe
1 small red onion, halved and sliced thin
1/2 cup red wine vinegar
2 1/2 tablespoons sugar (we usually use brown sugar)
1 jalapeño pepper, stemmed, seeded (we like to leave the seeds in), and sliced into thin rings
1/8 teaspoon salt
Place the onion in a medium heat-resistant bowl. Bring the venegar, sugar, jalapeño and salt to a simmer in a sauce pan over medium high heat, stirring occasionally until the sugar disolves. Pour mixture over the onion and cover loosely. Let cool to room temperature (about 30 minutes). Drain the onion, discarding the liquid, and serve. This is good in an airtight container for up to one week in the fridge.
Friday - We were off to check out Somerville Wine and Cheese. Here's the post.
Saturday - Veggie lasagna. Our lasagna's are always a mixture of whatever we've got around. Yesterday we did a tomato sauce with crimini mushrooms, green and yellow peppers, carrots, zucchini, goat cheese, Pecorino and feta. Charles made the noodles during the afternoon and we let things bubble away in the oven for a bit.
And that was week seven.