Weekend Cooking (Is it Possible?) – Dinner: A Love Story

Thai-Chicken-Soup-1024x768

Carly here!

Do you cook on the weekends? Unless I make a separate trip to the store, I find it impossible! I do my grocery shopping every Monday, so I feel like by the weekend my refrigerator looks like a barren wasteland. If there are ingredients in there, I can’t seem to make sense of them. (“Why are there two blocks of cream cheese? What was that for? When did I open this mozzarella cheese bag…and, more importantly, why is it only fresh 3-5 days after opening it, whenever that was?”)

I ran across this post from Dinner: A Love Story over the weekend and was so inspired by its resourcefulness! In fact, I may need to re-read it every Friday evening as I open my fridge and study my random assortment of ingredients. I am confident I’d never whip up this “Thai chicken noodle soup” without this recipe, but these are totally the type of ingredients that are left standing once the week is over (you know, handful of vegetables, some chicken, etc.). I am ready to rehash this scenario next weekend and end up with a similar success story (or it least my amateur version of “leftovers soup”). This post (and the scrumptious looking soup photo above) is from Dinner: A Love Story:


Same Fridge, Different Day

I had nothing but time last Thursday night to dream up something for dinner. Andy was traveling, the girls were out at their various sporting pursuits until after 7:30, and both were getting rides home from friends, so it was me, an end-of-the-week fridge, and a luxurious sixty minutes to work with. I opened the refrigerator door.

Cobwebs.

How, I asked myself, as I always do, HOW did we drop all that cash at Trader Joe’s on Sunday and end up with a completely barren kitchen only days later? In these cases, I wonder whether it wouldn’t’ve been wiser to spend the bucks on that pretty spring scarf I’ve been ogling, instead of on the grass-fed beef — at least the scarf would still be here. A wave of total resignation washed over me.

We ended up going out to dinner, girls in shin guards and practice jerseys. But I didn’t feel good about it. We pretty much always go out on Friday or Saturday, so as we were all mauling the spider roll, I told them This is our night out, ok? Tomorrow, dinner at home

Tomorrow came. Same fridge. Same sixty minutes. Yet this time, it was like I was wearing my magic weekend goggles or something. Three stray chicken thighs from the freezer, a hunk of ginger, half a bag of soba noodles in the pantry, and David Tanis’s column lodged somewhere in my consciousness. It was like Christmas Day. Nothing but bounty. Where were all of you characters 24 hours ago?

Thai Chicken Noodle Soup

3 or 4 chicken thighs, salted and peppered (but breasts are fine, too)
2 tablespoons oil (preferably neutral, but olive oil is fine, too)
1/2 onion, finely minced
2 garlic cloves, halved
1-inch fresh ginger, peeled, minced
1/4 teaspoon Thai curry paste
4 cups chicken or vegetable broth
handful soba or udon noodles (to taste)
whatever vegetables you’ve got, chopped (I used carrots and broccoli, but you can also use snow peas, greens, bok choy, peppers)
1 tablespoon white miso (optional)
1/2 cup coconut milk (light or regular)
fresh squeeze of lime and cilantro for garnish (I only had chives, but wished I had cilantro)

CLICK HERE FOR THE REST OF THE RECIPE.

Leave a reply

Your email address will not be published.