BF has been on this kick, making the same damn thing over and over again trying different variations. I know I said I’d be a guinea pig but enough is enough!
I’ll be cooking for only myself this week (no parents around woo hoo!) so here are a couple of dishes I’m thinking of making for lunch and dinner. 3 dishes, parents back on Wed… we can do it.
I even bought a T-Fal pan to start the week off right (parents broke my last T-Fal pan and never replaced it).
I know one of my meals is going to be a big honking steak with garlic, mushrooms, asparagus and a side of sweet potatoes.
FB: Come to mama!
But I only wish it were Alberta beef because that beef is fricking OFF THE HOOK. I’m totally addicted now. Stupid, less tender Ontarian cows. 
But I still have 3 other meals to prepare. I think one may be plain salmon sashimi with rice as dinner, but I can’t pack that for work (dunno how well raw fish will hold up), so I need another 2 major meals to prepare for my lunches.
Chicken perhaps?
I headed over to my FAVOURITE (simple) cooking site: Closet Cooking (yay fellow Torontonian!), and he gave me an idea with this Chicken + Guacamole + Mango thing.
I just really don’t like wraps, so maybe between 2 pieces of bread?
Or this …tasty.. looking piece of deliciousness: Lemon Roasted Chicken.
Or maybe I’ll just come up with my own concoction. I’m thinking ginger, garlic, a bit of spice, some honey, a tasty piece of chicken and a fresh-looking veggie I’ll snag from the grocery aisle, and a hunk of bacon, of course.
My stomach is growling now.
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Auburn Kat
on Jul 6th, 2008
@ 3:31 PM:
My stomach is growling! I’m trying to eat a lot healthier, so that means lots of chicken and veggies!
Amanda
on Jul 6th, 2008
@ 4:21 PM:
Arrgh! That T-Fal pan is my earliest cooking enemy – easily scratched, ruins eggs, & uneven heating.
I highly recommend a nice, big, heavy 10-12″ French skillet. Easily found on Amazon.com for around $30-60 – it will last you over a decade at least if you’re careful with it.
Something like this:
http://www.amazon.com/KitchenAid-Gourmet-Essentials-Anodized-Nonstick/dp/B00008GK98/ref=sr_1_15?ie=UTF8&s=sporting-goods&qid=1215375555&sr=8-15
Caught Eating Butter
on Jul 6th, 2008
@ 9:13 PM:
I so don’t want to make you paranoid but be really careful with Tfal. Supposedly when it’s heated to a certain temp it releases a toxic gas. Supposedly people don’t cook at those temps but people with pets birds have had them die due to the TFal gas. The Boy is super paranoid about stuff like that. When he moved in he tossed all my non-stick and I had to learn to cook with cast iron and stainless steel. It was a frustrating few months.
Looby
on Jul 6th, 2008
@ 10:18 PM:
Gah- I knew as soon as I saw your t-fal pic someone would tell you that you are cooking off a death pan!
Sorry to outlink but this topic makes the epidemiologist in me twitchy!
http://www.t-falusa.com/tefal/bird_safety.asp
http://www.cancer.ca/ccs/internet/standard/0,3182,3172_1295614293__langId-en,00.html
Bottom line, if you like your pan, use it!
By the way the mango chicken dish- holy deliciousness!
tiffanie
on Jul 7th, 2008
@ 12:31 AM:
oh i could totally go for a steak with mushrooms and onions right now…that sounds so yummy….!
Rae
on Jul 7th, 2008
@ 12:44 AM:
Cast iron pan. Only way to go. (If you can lift it, lol!) How else will you safely get your pan hot enough to sear both sides, leaving the inside cooked just-enough and juicy?
Not only are T-Fal pans supposedly bad for your health, but with lots of high temperatures, the T-Fal coating comes off! (ew.)
(Also, that food all looks so good. mmm…)
Fabulously Broke
on Jul 13th, 2008
@ 7:33 AM:
Damn it!
That teaches me for not posting online first about T-Fal
The only thing I hate about cast iron is the maintenance with wiping it down with oil etc….
*sigh*