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A Good Ending to a Good Week When it Came to Food

I arrived home one day recently, incredibly hungry.

I craved pasta with sausage. I dug out two packages of sausage from the freezer, one sweet, the other hot. I made a marinara with two 28-ounce cans of Muir Glen tomatoes, garlic, onions, salt, vodka, and enough heavy cream to turn it coral color. I nuked the sausages until done, and added them to the sauce.

Then, I realized, just making the food made me less hungry.

What can I say?

It happens.

I took all of the sauce, poured it into three plastic bowls, and froze it.

After all that cooking, all I wanted was a tuna sandwich. So, that’s what I had for dinner.

Does that ever happen to you, too?

Later that week, I baked because...meetings. If there’s one thing I know by now, it’s that something sweet usually makes any meeting more pleasant.

Then it was Oscar night. My friends Sue and Karen invited me to dinner and to watch the festivities. They made a yummy pot roast in their Instant Pot. We dined on that with egg noodles, and some delicious thin green beans they grew in their garden, then froze for the winter. They rounded out the meal with some fresh buttered bread and a vegetable medley another friend brought. Halfway through the awards show, we ate my chocolate cake along with ice cream.

All was well. And then, Parasite won. And it won again, and again, and again.

Sorry, hate me, but I loathed that movie.

The next day, I made Greek Chicken and Potatoes, using a variation on this recipe from Real Simple. I had pork tenderloin in the fridge, and used that instead of chicken. There was frozen broccoli in the freezer and I knew that would be as good as broccolini. I cut the tenderloin into slices and the broccoli worked just fine. I don’t think it will feed six hungry people, but it would certainly feed four.

Overall, it was a good ending to a good week when it came to food, and I hope you like the recipe, too.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Greek Chicken and Potatoes

From Real Simple, February 2020

Yield: Serves 6 (or four really hungry people)

3 lemons

6 cloves of garlic, smashed

3 tablespoons fresh oregano leaves

⅓ cup plus 2 tablespoons olive oil, divided

1 3 ½- to 4-pound whole chicken, cut into 8 pieces

(or about the same amount of pork tenderloin)

1 pound small red potatoes, quartered

1 large red onion, cut into ½-inch wedges

1 tablespoon kosher salt, divided

1 pound broccolini, trimmed

1 teaspoon freshly ground black pepper

Preheat oven to 450 degrees. Squeeze juice from 2 lemons to equal ⅓ cup, add to a large bowl. Cut remaining lemon into wedges and add to bowl along with garlic, oregano, and ⅓-cup oil. Add chicken, spooning marinade over chicken; let sit for about 15 minutes.

Toss together potatoes, onions, 1 teaspoon salt and 1 tablespoon of oil into a large bowl. Transfer to a large baking sheet and roast until just beginning to brown, 10 to 15 minutes.

Toss together broccolini and remaining 1 tablespoon oil in a large bowl. Transfer to baking sheet with potatoes and toss to combine. Using tongs, arrange chicken mixture on baking sheet in a single layer (discard marinade) and season with pepper and remaining 2 teaspoon salt. Bake until chicken is cooked through and broccolini is browned, about 30 minutes.