What’s for dinner: Turkey With Two Salads

Turkey With Two Salads (Source: Everyday Food); click photo to go to the recipe on marthastewart.com

Recently I’ve been trying to go to the gym in the morning — way early in the morning — to do cardio. When I manage to get there, it sets my whole day up well: on the elliptical from 5:30 to 6:30 a.m.; back home for breakfast, showering and packing lunch to eat at my desk; at work by 7:30; and if things go swimmingly, on my way home by 4 p.m. (Then, after dinner, I go back to the gym and do weight training at night.)

But when crawling out of bed in darkness sounds awful and impossible, everything gets pushed back accordingly. So tonight I walked in the house closer to 6 p.m., which meant I needed one of the faster recipes from this week’s batch, so we could eat by 7.

I’m blogging these out of Martha Order, because (1) I am cooking them out of order, and (2) playing catch-up on blog posts is a bitch, but suffice it to say that I had already cooked the required turkey earlier in the week, so tonight it was just about making two salads.

Cost of ingredients: $22.02 (half of which was the turkey breast). I already had the olive oil, Dijon mustard, and salt and pepper.

Substitutions: None.

Handy hint: Before you juice lemons or limes, toss them in the microwave for a bit. (I zapped my lime for 30 seconds.) It makes them easier to squeeze and you get more juice — I got the full 1/4 cup out of a single lime. Then I ground up the rinds in the garbage disposal to freshen it up. (Make sure you cut out the stem end first — it’s too tough for the disposal to make short work of.)

As easy as they said? Indeed. If you follow the instructions, you do use a lot of bowls, though: Store the mushrooms in one, mix the vinaigrette in another, toss up the couscous with dressing in a third. Plus I use a bowl (with a produce bag  liner) to house all the scraps — in this case, onion peels and ends, spinach stems, etc. — before I throw them away.   “We need a cleanup on Aisle Sammitt!”

Because you can’t buy just 10 ounces of spinach, I ended up with about half a bunch extra, which I might sauté up later in the week as a side dish.

How’d THAT go over? Pretty darn delicious, really. I could’ve done with vinaigrette that was way less lime-y, so I would reduce that component next time, but I really liked the couscous salad. And I love roast turkey breast, so that was failsafe. (I think it’s way easier to slice it thinly when it’s cold, not fresh from the oven, like the day I cooked up two turkey breasts and had to slice up one of them for serving that night.)

Would I make it again? Yup. This one’s a winner.

WHAT SAM WORE: 03-10-10
(Hey, at least I changed my shoes from yesterday!)
The shirt: Long-sleeved cotton sweatshirt from Old Navy.
The pants: Jeans by Five Four, from the now-defunct Vivi’s Boutique in Chandler.
The shoes: Customized Converse All-Star slip-ons,
a birthday present from Funny Michael.

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