So... Last week, we shouldn't even discuss. When all food is free and buffet-style or room service, and you're on vacation, it's really hard to be good. In fact, we didn't even try. So this week, we're being fairly strict and really good, and so far, it has paid off.
For Father's Day Sunday night, we had absolutely amazing balsamic glazed pork chops, with the inch-thick pork chops from the farmer's market, and a spinach and bacon salad that I nicked from Paladar.
Then Monday night, we gave two new recipes a shot: Coconut chicken nuggets and Egg Drop Soup. The nuggets actually kept the breading and stayed crispy, and the egg drop soup looked like anything you might order from your favorite guilty pleasure Chinese place. And, incidentally, both were delicious. For guilt-free soup, we did lard instead of butter, coconut aminos instead of soy sauce, and arrowroot instead of cornstarch.
Tuesday night, we re-worked an old recipe from a Williams-Sonoma cookbook: Beef Satay with Cashew Butter Sauce. I love it even more than the original recipe, I think the cashew butter comes out much better than peanut butter. Also, the fresh green peppers from the farmers market were so soft and sweet!
A few gym-night standards for the nights to come:
Chicken pesto - yay for frozen pesto cubes! We made a double batch last time, so no blending tonight!
Beef curry
Chicken thighs w/ creamy tomato sauce
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