Chicken Ropa Viejas
Last week's "menu post" went pretty well, so I'm going to do that, again. Plus, it forces me to get my menus and grocery list together.
I hope you had a good week. Mine went by in a flash because I was so busy. After work on Tuesday, I headed out to the garden and was able to pick green beans and two eggplants. We also ate bananas and avocados, which Mr. L grew. This is the longest our garden season has ever gone, and I am really enjoying it.
Lava entered the Pahoa area early this morning. I feel like we are living through some (sad) history on this island. When we go out to Kalapana to have lunch or walk, I am reminded of tales of what a beautiful area it was, pre-lava. Our thoughts are with our friends who live in the Pahoa area, and we hope to offer support as they enter a major change in their lifestyle.
Without further ado, the menus.
Sunday: Ham-Tomato Strata, and fresh garden green beans. This strata is a thrifty way to use stuff up, and it's also good reheated for breakfast. I had "pinned" it on Pinterest, where it was quite popular.
Monday: Local-style Beef Tomato, mashed potatoes, and tossed green salad. The author of this recipe doesn't like peppers, but I do, so I add a half-cup of sliced green and a half-cup of sliced red ones. Pork sirloin also works beautifully, if you don't want to use beef. Mr. L likes it with mashed potatoes because it makes a nice gravy. He's quite big on gravy. :-)
Tuesday: Coconut-Cilantro Grilled Chicken, rice, and cabbage salad. Let's hope it isn't raining on Tuesday, because I am hoping Mr. L can fire up the grill. This marinade is fantastic. I plan to double the recipe because I really like the chicken cold, sliced, for lunches.
Wednesday: Pasta with Pancetta and Leeks, french bread, and sliced tomatoes. This may be my favorite recipe from The Pioneer Woman (talk about hard to choose). I would eat anything she set in front of me. What a cook!
Thursday: Kalua Pork and Cabbage. No recipe needed here -- it's so easy. I just add half a head of diced cabbage to butter, in a large skillet, saute' until tender, and add a tub of Kalua pork. Stir until heated through. Serve with rice and shoyu. COMFORT FOOD.
Friday: Chicken Ropa Viejas (pictured above), beans, rice, and sliced avocados. This is from a post I did for WiseBread. I tested a lot of Cuban recipes, and this (along with a Cuban pizza recipe) are two I make frequently. I had friends who had recently visited Cuba and they made suggestions for the article. I discovered that I love Cuban food! Recipe note: I add extra carrots and tomato, and I don't discard the vegetables -- I throw them back into the sauce, which I think is delicious (and I hate to waste). If you have extra cooking liquid, just freeze it and later make soup.
Saturday: Ahi with Wasabi Butter Sauce, noodles, and roasted broccoli. Mr. L made this for my birthday about five years ago, and I licked the plate. I'm not joking. The sauce is THAT GOOD. More things should be doused in Wasabi Butter Sauce.
There you have it, folks. My next task is to clean house, which I absolutely hate (but not as much as ironing). Have a great weekend!
That's kind of a lengthy title, but I'm trying to be a good girl and use my SEO training.
Here's what's up: Cruel Ironing is attempting to kill two birds with one stone. Mr. L reminded me that I need to post more often. Agreed. Then, I had two readers request that I post menus. I'll give this a try and see how it goes.
I have been planning menus for most of my married life (33 years). It's economical, and it makes your life easier, knowing what is for dinner, rather than having to go to the store every day or scrounge in the refrigerator. It will help you, if you wanna play along, to (1) clean and organize your pantry, (2) do the same with your refrigerator and freezer, and (3) start a list for the store (put it by the phone or on the refrigerator) for when you run out of things. I will link recipes, if needed, or put them below. Without further ado . . .
Sunday: Baked chicken thighs with Mom's Teri Marinade, Asian Coleslaw, and rice.
Monday: Jana's Thplit-Pea Thoup (subbing Mark's "smoke meat") and toasted French bread. (Note: In Hawaii, many folks have smokers. Fortunately, neighbor Mark does, which is where I got the "smoke" meat. You can substitute ham hocks.)
Tuesday: Spaghetti with Turkey Meatballs, sauteed peppers, and green salad. (Note: If you don't feel like making meatballs from scratch, Safeway has dandy store-brand frozen ones.)
Wednesday: Hoisin Sauce ribs, sticky rice, and stir-fried zucchini
Thursday: Pad Thai with Shrimp
Friday: Hawaiian tacos (use kalua pork instead of ground meat), local Sharwil avocados, lettuce, cheese, Hamakua tomatoes and salsa.
Mom's Teri marinade: Combine 1/4 cup oil, 1/2 cup shoyu, 2 T. molasses, 1 T. freshly grated ginger, 1 clove garlic, crushed, and 1/4 cup sherry. Stir well and put into a large Ziploc. Add meat or poultry to the bag, zip, and marinate at least four hours. Boil leftover marinade for extra sauce.
It was the sign that got us: "Cold Beer. Decent Wine." We cracked up every time we drove by. "Decent Wine"?
The last time we were in Captain Cook/Kealakekua, Mr. L pulled over so that I could take a picture of the funny sign. When I opened the car door, the smell of roasted garlic wafted into the car. I told Mr. L, "WE HAVE TO EAT HERE. NOW."
We opted for slices. Mr. L had the Margarita; I had the a Fungus Amungus (made with local Hamakua mushrooms).
Both slices were delicious. Service was fast and friendly. Yes, we opted for beer (it was hot) over the "decent wine," but next time, I just have to try the wine. I will report back and let you know if it is, indeed, truly decent.
82-6127 Mamalohoa Hwy
Captain Cook, HI 96704