Because of the hours of my job and the length of my commute I bring both lunch and dinner to work with me each day. Figuring out what I can pre-prepare on Sundays that I won’t be sick of my Wednesday is a challenge. When does the need for variety happen? When I was a kid I had a bologna and cheese sandwich EVERYDAY for lunch and I never gave it another thought. It was what I liked, except for when all I liked was peanut butter and butter sandwiches. Don’t ask. I think it made it extra creamy. Though I do remember liking monday lunches the best about once a month because they included leftover stew meat stuffed in between two slices of bread with a little ketchup and yes, butter. Don’t be grossed out. I kind of want it right now.
The desire for variety kicked in, I think, when I started to realize that I actually like to cook. I like to try new recipes, new foods – make my way through the growing collection of cookbooks and cooking magazines. This is risky, people. When you are cooking a meal that needs to last you several days and you’ve never made it before. Risky. What if you hate it? Now you’ve got all this food you hate and a Panera menu in your hand.
So instead, what I try to do on Sunday afternoons is find a recipe of something I already know I like. Save the risk for saturday night. rowr.
Please welcome the Whole Foods Sonoma Chicken Salad
::Sonoma Chicken Salad::
Ingredients
Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste
Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
Method
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
I wrap it up in a slightly grilled tortilla stuffed with lettuce.
mmmmmm, portable yumminess.
And look what’s for dinner, at least for 2 nights:
There isn’t a recipe for this, but here is what I do. I go to my local fishmonger and I say, “hey what kind of already-marinated-salmon you got?” And he says, “Bourbon, lady.” and I say SOLD. and then i roast it with brussel sprouts and don’t even care what anybody thinks.
But what should I cook next Sunday?
