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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Tag Archives: Broccoli

This is not the best dish I’ve ever cooked but its one of the ones I’m most proud of. It sort of makes me realize how much my confidence as a cook has grown since I began this blog mishegas. For lack of a better name (and because I love my son and this is what he named it) I present to you Test Taking Pasta.

Test Taking Pasta is this weeks “surprise meal.” The one where I get inspired by ingredients at the store. It’s called Test Taking Pasta merely because this is the week of the state math tests. The inspiration was actually last Saturday’s meal of garlic broccolini and chicken kebabs: my daughter pointed out that it would make a good pasta dish. I thought the asparagus looked nice so I added that to the mix along with wine, shallots, garlic and leftover onion.

It’s really the technique I like that I came up with. I roasted the broccoli and asparagus together with tons of minced garlic. I overcooked the vegetables a bit because I started them too early but my family is a fan of blackened vegetables so no one was disappointed about that besides me – I’m the only one who saw them while they were still beautifully green. While the vegetables were roasting I cooked the chicken in very small very thin strips, high heat, salt & pepper. Then I took out the chicken & sauteed the shallots and onion. I added more minced garlic at the end then deglazed with white wine and returned the chicken to the pan. While the pasta water was boiling I kept the chicken and onions warming in the oven with the vegetables. When the pasta was cooked I threw it all together and added parmesan.

I think the Test Taking name should stay. Maintaining this blog has been a test of my resolve, writing when I’m not sure what the hell I’m doing has been a test of my character, making meals up has been a test of my willingness to fail. The state may not be testing the kids in the most meaningful way but it hasn’t quelled their love of learning and that’s the thing that counts.

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So it’s official, I’m going to try to change my ways. A tiny bit. I’ve been undermined by my own blog.

When I started the blog I was sure that the easiest way to get the cooking done was not to think about it. I thought I had mastered a brilliant strategy for how to serve dinner every night even though I didn’t like to cook. Meal planning and following recipes were my battle tactics. Then, in the act of writing about it I discovered that, in fact, my way was not the easiest way – even for me. I learned that on the nights I didn’t need to follow a recipe, I was more relaxed.

At first this was a source of great concern because I am not comfortable with change. (Is anyone?) But in the end it seemed ridiculous to avoid being more relaxed. There’s just no justification for that. So  I am going to see if I can nudge myself to learn more about cooking without recipes. Here’s the plan (because there always has to be a plan, I haven’t changed that much….)

I’m going to leave one night a week open on the meal plan. When I do the shopping, I’m going to allow myself to be inspired by some ingredient in the store and create a meal around it (Which I will then put on the plan. Again, I haven’t changed that much). It’s sort of like my daughter’s challenge for me to make dinner from what was in the house, only, I’ll have a much better “pantry” to choose from. The crazy thing is, this actually sounds fun to me.

I realized while I was shopping today that my plan keeps me from paying attention to anything other than finding what’s on the list. It’s really a silly sort of way to go through life. As an homage to my former self I am going to post in the sidebar my Meal Plan 101. I’ve had it written for ages but for some reason, I’ve never gotten around to adding it. It will be a record, of how the unnatural cook got her start. I’m not going to stop meal planning, but maybe, over time, I can adapt it so that I’ll grow as cook. One day, far in the future, I may even attain natural cook status.

Tonight we had leftover tomato soup with garlic broccoli and french bread. I finally doctored the soup to my satisfaction! I did it poorly a couple of weeks ago – too tangy, no flavor – so I tried to correct that with what I had around. I added sugar, fresh basil, marjoram, hot pepper and extra cream. Being willing to do it wrong and keep trying is the secret to all success in life, why I thought cooking was different I have no idea.

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This week’s meal plan was based on the concept of a nine-day week. I stretched it because my second semester of school started and I didn’t want to grocery shop until Thursday (after my classes were over). On school nights I try and keep dinner as simple as possible – usually something from the freezer. Tonight we had mac & cheese (leftovers) and garlic broccoli. The garlic broccoli is John’s recipe and I thought I knew the technique but I was wrong. The broccoli he makes is blackened and garlicky but mine was mild and overcooked. One of the nice things about the blog is that it forces me to correct mistakes. Normally I’d fret, do nothing and screw it up again. It could go on that way for years – but now I’ve discovered Command K.

Command K is the link button and I love it. I knew I’d want to turn the words garlic broccoli into a link and even as I was cooking, I was writing out the recipe. As things turned out, it was a recipe for bland, mushy broccoli. So over dinner John explained the technique again, and after dinner he corrected the recipe for me. Next time, I’ve got it in writing. In school the professors often talk about imitating writing you love as a way to learn how to write. I suppose it’s the same with cooking. Recipes are a form of imitation. I’m imitating cooks I love (in this case literally) until I become one myself.

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