What’s Cooking This Week

It was a bit of a crazy week here. With Lent starting, the kitchen theme became Fat Tuesday and Ash Wednesday (I wish I could claim that I planned it that way, but alas it was pretty coincidental, yet delicious)

Our Tuesday meal was sheet pan porkchops, potatoes and green beans. You guessed it: the potatoes and green beans came from our weekly Misfits box. And I love sheet pan meals, especially when things are chaotic – you want a hearty meal everyone will enjoy, but you just don’t want to fuss around with a bunch of different dishes. This one is epically easy with a great ranch flavor. I use the Pioneer Woman’s recipe as a starting point. But a couple things I’ve learned while making this recipe: heat the oven to 425 degrees instead of the higher temp, depending on the cut of your potatoes (I love using fingerlings when I have them), give them a 10 minute start before adding the pork chops, and I find that the ranch dressing means you don’t have to add any extra salt. When I made it this week, we wanted a little more crunch on the potatoes but were afraid of drying out the pork chops, so I just tossed them in the air fryer for about 5 minutes while I was plating everything else!

Wednesday, I brought the world’s easiest tomato soup back into the rotation. (I don’t know why I only make it during Lent, but that seems to be how things go!) Start with half a cup of diced onion and carrots. Sautee them in a little olive oil till soft. Add one 28oz can of crushed tomatoes, two 5 ounce cans of tomato juice and heat to simmer. If you like your soup smooth, use an immersion blender to get things all nicely blended. Add your favorite spices – my go to’s are garlic powder, oregano, red pepper flakes and a pinch of salt and pepper. Add 1 – 2 cups of vegetable or chicken stock until the soup is the consistency you like (one cup will be on the thicker side, so I lean toward two). Simmer for about 15 minutes to let all the flavors combine and enjoy! If you’re feeling fancy, garnish with a little shredded parmesan and fresh basil.

As I’m thinking about planning this week’s menu, what was your kitchen success of the week?

Eat well!

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