Our little zoo consists of one wise and aging Golden Retriever, one goofy-but-really-should-be-out-of-the-puppy-phase Bernese Mountain Dog, and one needy/snooty Maine Coon Cat. Pre-COVID, our Golden got really sick, and we were scared we were going to lose him. Good news: he is doing better. Bad news: I spoiled him so much when he was ill that he now only wants to eat people food. This past week was particularly frustrating because he was begging for treats but completely refusing any type of actual dog food. I had to resort to feeding him homemade chicken tenders and scrambled eggs from a spoon-- anything to get him to eat.
While we were worrying that our Golden was relapsing, our socially-anxious Bernese Mountain Dog apparently resurrected her former habit of ingesting socks. (We solved the age-old mystery of what happens to all the lost socks in the laundry)! Fortunately, she has eaten so many textiles over the years that we know they will eventually work their way out. Unfortunately, the eventual expulsion of a sock is preceded by a few days of uncontrollable bowel movements. Multiple times over the past few days, she tried her hardest to make it outside, but ended up racing to the door with a trail of diarrhea in her path. I felt really, really bad for her, I did, but all I could think was "OH GOD, NOT THE PAPER TOWELS!!!" Of course we had to clean up all her messes, but I was increasingly anxious about how many valuable paper towels we had to use. Paper towels have become one of our most precious commodities, and her strange sock addiction cost us a couple of priceless rolls.
So, as I said, that is a partial explanation of why I haven't posted in awhile. I think the other reason is that larger-than-anticipated portions of the day are spent shopping for hard-to-find essentials and trying to figure out how to cobble a meal from what we already have. (Just how did I end up spending HOURS searching online for paper towels? And what am I going to do with those pork chops I grabbed out of desperation?)
Since it has been a couple of days, I am including recipes from two meals. The first is a relatively new addition to our repertoire, but already a family favorite. It comes together super quickly and packs a lot of flavor with few ingredients:
Stir-Fried Asparagus and Pork (adapted from NYT)
1 bunch asparagus
1 pound ground pork
2 tablespoons peanut oil
Kosher salt
1/4 teaspoon red pepper flakes (optional)
1 tablespoon minced garlic
1 bunch scallions, chopped (white and light green parts)
1/2 chicken broth or stock or water
1 tablespoon soy sauce
2 teaspoons sesame oil
Chopped unsalted roasted peanuts (optional)
Rice for serving
Snap off touch ends of each asparagus spear and cut into inch-long pieces.
Heat one tablespoon of peanut oil in a large skillet over high heat.
Add garlic for approximately 30 seconds, just enough to smell aromatic but not brown.
Add pork, breaking apart with a spatula, sprinkle with kosher salt and red pepper flakes if using, and cook until browned through.
Remove pork to a bowl and lower heat to medium-high.
Add remaining tablespoon of peanut oil and asparagus to skillet. Sprinkle with salt.
Cook, stirring occasionally, until asparagus is crisp-tender and a bit charred, 3-4 minutes.
Add scallions and cook for 30 seconds.
Add pork back into skillet.
Add stock, broth or water, soy sauce and sesame oil, stir and heat through.
Serve with rice and peanuts, if desired.
I doubled this and the five of us ate every bite.
The next recipe is one we have enjoyed many times over the years. I made it frequently when the kids were vegetarians, serving it with a simple grilled salad. For this week's meal, I paired it with those impulsively-bought pork chops and green beans that had been languishing in the fridge. If you haven't had grilled halloumi, I highly recommend.
Couscous Salad with Grilled Halloumi Cheese (adapted from Bon Appetit)
3/4 cup walnuts (I used pecans last night because that's what I had)
2 cups Israeli couscous*
4 ears of corn
2 tablespoons, plus 1/4 cup, olive oil, divided
Kosher salt
Freshly ground black pepper
8 ounces halloumi cheese, sliced lengthwise 1/2 inch thick**
1 bunch scallions (white and light green parts)
1/4 cup each mint and basil, coarsely chopped (can also throw in some parsley)
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
Preheat oven to 350 degrees.
Toast walnuts on a rimmed baking sheet for 6-8 minutes, until aromatic and golden brown.
Allow walnuts to cool, then coarsely chop and set aside.
Cook couscous according to package instructions, then drain and set aside to completely cool.
Cut kernels off of corn.
Heat one tablespoon of oil in large skillet and add corn.
Sprinkle with salt and pepper and sauté until lightly charred and tender, approximately 5 minutes.
Set aside corn to cool.
Heat a grill pan.***
Brush cheese with one tablespoon oil and grill until lightly charred, turning once, approximately 5 minutes.
Once cooled, tear cheese into bite-size pieces.
Mix lemon juice, vinegar and remaining 1/4 cup olive oil and pour over cooled couscous, breaking up any that have stuck together.
Add walnuts, corn, scallions, herbs, and cheese, and toss together.
Season to taste with salt and pepper.
Serve at room temperature.
This makes 6-8 servings, depending on whether you are using as a main course or a side.
Tips:
*I like Rice Select Tri-Color Pearl Couscous, but any kind will work.
**Trader Joe's has halloumi that is pre-sliced but is only available at certain times of the year. You can find it unsliced at Harris Teeter, Publix, and Whole Foods.
***If you don't have a grill pan, you can try it on an outdoor grill. Just oil the grates really well and don't leave it alone - it cooks really fast. (Bonus: any crunchy parts that get stuck are really good).
I realize that I didn't talk much about our own ferocious kitty. All he does is meow for attention and then get pissed off if we pick him up. He was not a fan of Tiger King.
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