Today I planned the rest of the week's meals, went grocery shopping after work and cooked a one-pot couscous meal. Wednesday-Friday of this week was a long one. Every Wednesday I stay late for Drama Club, Thursday I had fillings and Friday I'm always spent -even on a short week.
Day 7-9, Wednesday through Friday, meals were planned from Cook's Illustrated as:
- Pan-seared inexpensive steak (published September 1, 2005) and rice pilaf with vermicelli (published March 1, 2000),
- Parmesan-crusted chicken cutlets (published March 1, 2007) and make-ahead mashed potatoes (published March 12, 2007),
- Sweet and tangy oven-barbecued chicken (published May 1, 2004) and Brussels sprouts with garlic and farrow (published November 1, 1995).
- Hangar Steak with Spicy Lemon Couscous (Bon Appetit)
This recipe has lots of veggies. Fennel, carrot, lots of delicious, crisp veggies.
|Finely-chopped lemons go with the veggies.|
It's refreshing, literally, to have lemon with vegetables. They have a juicy, tart flavor that adds a different dimension because of the tough rind.
|Fennel, carrot, lemon, cilantro, garlic and ground red pepper|
The ground red pepper, though delicious and not as spicy as red pepper flakes, dulled the color significantly and made it look monotone.
If you might recall, the nice butcher counter guy at Cermak mistook my order for 1 pound of flank steak for 4 pounds. I was disappointed to begin with, but then I froze the extra and it was just fine. Especially when they cleaned the fat off for me.
|Season the steak with salt and pepper prior to pan frying.|
|Cilantro for garnish and toast as a side.|
|It would be more beautiful with red pepper flakes instead of ground red pepper.|