After yesterday’s adventurous menu, the next few meals will seem downright boring. They were quite tasty, though.
Dinner last night was Turkey Breast with Roasted Broccolini. Well, actually I steamed broccoli, because
a) I had some that needed using in the vegetable drawer
b) the family does not care for broccolini, roasted or otherwise.
The turkey breast was on-the-bone, with skin, and rubbed all over with Chinese Five-Spice powder, not exactly a new ingredient, but one I hadn’t used in a loooong time. So long, that I forgot to buy it. So I checked out a few websites, and discovered I had the necessary spices to make my own. I gave anise seeds, star anise powder, cinnamon, ground ginger, and cloves a quick grindaround with the mortar and pestle, and ta-da, Chinese Five-Spice.
I was not sure how that flavor combo would go over with everyone, because when you taste it on its own, it’s unpleasantly pungent. But rubbed on the turkey breast, and baked in the oven, it was quite aromatic and delicately flavored.
Alongside the turkey and broccoli were Roasted Sweet Potatoes with Garlic and Chili. There’s almost no way to mess up roasted sweet potatoes, so this was a winner all the way. My potato “wedges” are not so pretty, because my sweet potatoes were huge monster things, and I had to improvise my knife cuts. But they roasted into caramelized beauties all the same. Tossed with a little roasted garlic paste and just a bit of Sriracha, they completed this Thanksgiving-ish plate with style.
Dessert was more chocolate bark for me, and Pineapple with Toasted Coconut and Pink Peppercorns for The Husband.
This morning’s breakfast was much more filling than it appeared, and more flavorful than I expected.
Say hello to Avocado on Rye Crackers with Smoked Salmon. It’s dangerously close to being “diet food” from the 80’s, but somehow still made me feel like I’d eaten something truly marvelous.
I didn’t photograph lunch, because how many big salads with barley and various proteins do you want to see? I used leftover turkey, a hard-boiled egg, barley, and Whole Grain Mustard Vinaigrette on my three handfuls of salad greens. It has kept me going all afternoon. Later, I may snack on an apple and almond butter, but I’m not really hungry for it right now.
The next few days’ menus look to be a bit more unusual. Stay tuned.