Last week's recipes

After weeks of "I don't know, pick whatever you want to eat," Jason inexplicably requested that I cook Thai food last week, and I obliged by hauling out Step-By-Step Thai and cooking all of our meals from it. The winners:

Chicken and Noodle One-Pot, which is sort of a coconut/curry/lime soupy noodle dish. Yummmmmm!

Sesame Hot Noodles, which I served as a side dish to go along with the Roast Red Pork and some stir-fried snow peas. All of them were good on their own, but they were much better when we mixed them all together and called it Thai Lo Mein. The pork wasn't quite the same as the red pork you get in Chinese wonton soup or fried rice, but it was good - the allspice made it almost sweet, and while it didn't smell too appetizing, the taste was really good and it was really hard to stop nibbling pieces off while I carved the loin into slices.

Carrot and Cilantro Salad, which I served as a side dish with Sesame Skewered Chicken with Ginger Baste. I really liked the salad and couldn't stop snitching from it while we were waiting for the chicken to cook on the grill. Jason was less enthused, but I think I can convince him to eat it again. We both agreed that the chicken was excellent, and regretted having to share it with the friends we were cooking with that night (just kidding, guys! sort of...). I used some of the red Sriracha chile sauce (the stuff in the squirt bottles on the tables at Thai restaurants) as a dip for the chicken, and it perked things up nicely.

Since I've been working on the patio all this week, I've fallen back on my tried and true recipes, including an asparagus frittata, the horribly named Zippy Beef Mac and Cheese, and Tomato Corn Chowder. Nothing inspiring, but I know how long the recipes take to fix, I know they turn out edible, and I know the leftovers freeze well (except the frittata ... but there's never any leftovers of that, anyway). Not exactly a glowing endoresement, I know, but hey, we can't cook gourmet every week, can we?