I’m sorry Kristi, I never meant to hurt youuu, I never meant to make you cry, but tonight, I’m cleanin’ out the cabinets. – Eminem (or something)
As mentioned previously, Kristi and I spent the summer living in Boston. We lived in a sublet near our old apartment while I had an internship between the first and second year of my MBA program. When we returned to Philly, all of the supplies we had purchased for our two months in Boston came back with us and overloaded our minimal cabinet space. To make things worse, our freezer was completely packed with everything frozen over the previous year plus leftovers from our stint in Boston. It quickly got under my skin and I made it my mission to make use of as much of it as I could, as soon as possible.
First up, one of those marinated pork tenderloins.
I hate these effing things but Kristi occasionally buys them. The marinade is always too strong, really salty, and unpleasant tasting. I wanted to get rid of as much of that marinade flavor as possible while adding in some new ones. I started out with sauteed onions in the Le Creuset then turned up the heat and browned the outside of the tenderloin.
After browning both sides, I removed the tenderloin and deglazed the bottom of the pot with a healthy pour of sherry, then added mushrooms and sage.
After the ingredients simmered for a few minutes together, the tenderloin went back into the pot with some chicken stock, and the pot went into the oven for about an hour. While it was cooking I mixed zucchini and brown rice to serve as a bed for the sliced tenderloin and sauce.
When the tenderloin came out, I sliced it and reduced the braising liquid. A decent dinner.
Next up was a concerted effort to take down equal parts freezer and cabinets but definitely needed a few fresh ingredients. You know, to make it less gross.
I made the decision to do a spinach pie while sitting in Consumer Behavior. Very interesting class, but unlike Wednesdays when I spend the down moments checking to see who got picked up in fantasy football, it was an iphone activity-less Monday. So I thought about food and what I wanted to do with food. Here’s where I started:
A few chicken breasts went into the oven to bake while the spinach thawed and I sauteed diced carrots and garlic. Once the garlic and carrots cooked, they were mixed with the thawed and drained spinach and the can of mushroom soup.
Add two cubed chicken breasts, some egg beaters and a little flour.
Mixed together with salt and pepper and into a pyrex to bake for 30 minutes.
Served the finished product by the firm(ish) spoonful with some roasted carrots.
To complete the freezer cleanout, I went to my old go-to: kitchen sink chili. I had about a pound and a half of pulled pork leftover from last fall and two containers of frozen chili (probably made from 2008 leftovers). The pulled pork browned in a pot with some smashed garlic.
Once the pulled pork had browned a while I added chicken stock, V8, and lots of cayenne/cumin/chili powder. The goal was to get the liquid level high enough to put the two chili ice cubes in.
Once the cubes melted I added another can of black beans and the chili eventually came together well.
After simmering for a couple hours, it was ready to eat. And that added spice was pretty apparent.
The end goal of all of this was accomplished, because my freezer now looks like this:
Kristi and I are heading to Boston for the long weekend and I am going to hit up Hi Lo for some football sunday inspiration. Next week’s post should be back to the adventurous type of cooking that I prefer to write about on this blog.