So this is my first meal I made after moving to Portland. It is fairly simple because we didn't have many supplies to use and pretty much all of the utensils were still packed up.
Tzatziki Sauce
Small container of Greek Plain Yogurt
4 garlic cloves, chopped
3-5 inch chunk of cucumber, chopped
Dill weed
olive oil
tsp. vinegar
salt pepper
I would have used a medium/fine grater on the cucumber but couldn't because I didn't have one. So I chopped the cuc up until it was really fine. I then squeezed as much liquid out as I could using a paper towel. Everything else I just mixed up in the yogurt until it tasted good
Salad
Lettuce
Spinach
Green Beans
Caesar dressing
We went to the Farmers Market to pick up some produce. I found a small head of unspecified lettuce, a bunch of spinach, and green beans. There was a bunch of other stuff as well but I'll save that for other Vittles And Mangia posts. I briefly boiled the Green Beans and chopped the rest.
The steak was seasoned by Tarrin using various spices we found in my roommate Michelle's spice rack.
I didn't have any spatulas or tongs and only one fork in the whole house, so that is what I used to flip the steaks and pull the green beans out of the water. While eating, Tarrin and I had to pass the fork back and forth to eat our salads and steaks. Good times.
So beef ribs are the main protein for this week. To start it off I thought I'd braise some of them. First, I marinated them for about 15 hours in:
-Soy sauce
-Ginger
-Rice Vinegar
-Sesame oil
-Honey
-Garlic
-Onion
-Orange juice
-Red Pepper flakes
When I was ready to cook I got a skillet going super hot with vegetable oil, dumped the rack in and heavily browned it on both sides, removed it then added some chopped onion, and green beans, browning those. I put the ribs in a deep roasting pan, covered them with the veggies, then dumped in all of the remaining marinade, a can of beef broth, and about 1/2 cup of white wine, which was all I had left. Covered it in foil, popped it in the oven at 200 degrees, and let it go for a little over 5 hours. When they came out they were moist, and tender, and full of flavor. We ate them with a side of macaroni and cheese as we are wont to do. BOOM!
