food thinky

[coraa]

Hm, what to make for dinner tonight....

In the freezer, I have salmon (fillets), mackerel (whole), chicken (breasts and legs), lamb (chops), and beef (ground, boneless ribeye steaks and tenderloins). In the fridge, I have arugula that's looking kind of sad but that would be fine in a lightly-cooked application. I also have green beans that could stand to be used, and a bunch of bell peppers that ought to be, at very least, chopped up and frozen. (They were on sale. I can't use them all at once, but frozen bell peppers will work for a lot of bell pepper applications, though not all.) I also have one or two balls of buffalo mozzarella that may or may not be good (I served most of it as an appetizer and then forgot that there were still a couple of balls of mozz left in the fridge).

I also have a tomatillo, a tomato (though the tomato may have gone off by now, unfortunately), several apples and pears, and an acorn squash.

So. I'm thinking, either:

a) Grill a steak and slice it, cut up the bell peppers with some onions, chop the tomatillo and the tomato if it's still good, and make fajitas. Serve with sour cream and mango salsa.

OR

b) Make the pizza blanca recipe from a few months ago in Cooks Illustrated. Top it with olive oil, parmesan, arugula, slivered garlic, caramelized onions, and, if it's still good, buffalo mozzarella. With roasted green beans on the side.

OR

c) Make the pizza blanca, but add grilled chicken to the toppings.

OR

d) Cook some couscous or quinoa, mix with sauteed ground beef, onion, and garlic, add a little tomato (canned or fresh), and stuff into bell peppers. Top with cheese and bake. Then top with garlic-sauteed arugula and serve.

EDIT: For the apples and pears... At some point I'm going to get a square of puff pastry out of the freezer, dock it all over the center so it doesn't rise too high, and top it with slices of apple or pear. Brush with apricot jelly and bake. Unfortunately, no apricot jelly right now. Perhaps I could sub honey and lemon....

Comments

[shelleycat.livejournal.com]

The stuffed bell peppers ring my food bell because it's not something I cook very often. I'm usually a one-pan cook and I avoid casseroles and stuffing things. I'd like to come up with a recipe for that that isn't based on tomato paste...