Monday, April 19, 2010

How in the hell is it already after 8?

Since I had two post-Hannah-pickup errands to run -- one to Supercuts to get her self-barbering from last night fixed, and one to the grocery store -- we didn't get home until almost 7 pm, and everyone was starving. I had a lineup of a few new recipes I wanted to try, but all but two called for marinating. (Note to self: might want to rethink the lineup.) Bitch, I ain't got time for that shit! Marinating, while lovely and amazing, requires night-before or morning-before planning that most days I just don't have in me.

Anyway, one of the two recipes was this sort-of pork kefte, which I simplified even further by replacing the spices with a hefty dose of ras al hanout instead. Then for the starch, this Moroccan pilaf came together very quickly -- I didn't have the currants, sadly, but everything else made it in there. I added a quick spinach salad with supremed oranges, red onion, and bacon dressed with rice vinegar and oil, and that was that. It all got done inside of half an hour -- while the rice cooked, I formed the kefte and grilled them, and while those cooked I got the salad together.

The rice was so-so -- good, not great; I imagine the currants would have made a big difference. But the kefte were YUM -- the ras al hanout worked really well with the sweetness of the pork. I got 11 skewers out of 1 1/4 pounds of ground pork, and I wish I had made more because they would make kickass sandwiches on pita for lunch with some harissa and red onions. This one's definitely making a comeback.


  1. Are you marinating tonight for tomorrow?
    Or has the menu changed?

    Tonight - we ordered Chinese (for the girls), and I had a smoothie (blackberries, raspberries, banana, whey protein).

  2. One of the recipes that requires marinating only asks for 30 minutes of it, so tomorrow I should have time for that.

    Does whey protein have a flavor?