I meant to continue the project I started in January, to try to make more things in advance so the evenings go more smoothly. I don't think this was a great success - my notes are just that Greek-Style Chicken and Hummus works great as leftovers. That's true, but not the coordinated effort I was hoping for.
Overall I made 28 things in February.
February 1
Zov's Hummus
I've cooked this 24 times before
February 2
Greek-Style Chicken Kebabs with Lemon and Oregano
Started marinating 2/1, cooked the night of 2/2, so we can eat it on 2/3. 3lbs of meat, and I expect to get about 3 nights of it (with the accompanying hummus, pita/naan and carrots).
I've cooked this 13 times before
February 5
Dad's Pancakes (Breakfast)
I've cooked this just once before
February 6
Beans
Rancho Gordo Cranberry Beans
I tried 1/2 tsp of baking soda with the soaking liquid (based on this Serious Eats discussion), but only had time to brine for about 90 minutes. Otherwise a normal recipe.
I felt like it cooked a bit faster than normal, especially also with a short soak - it took maybe 90 minutes (well, after a boil of 15 minutes, so maybe 105 minutes total).
I've cooked this 12 times before
Crab
With the mashed potatoes, it really felt like it was all butter tonight.
Mashed Potatoes
While the potatoes and garlic were boiling, I sauteed leeks in olive oil and butter and mashed those in with everything else. These were great.
I've cooked this just once before
February 7
Rice Bean Cheese Burrito (Kid's Lunch)
I've cooked this 9 times before
Harissa and White Bean Chili (Dinner)
My daughter wanted chili, and this popped up on NYTimes Cooking.
It came together pretty quick with last night's beans (and I used the bean broth in place of vegetable broth called for in the recipe). I thought this was pretty good, but no one else loved it and it didn't make a ton of food. There's a day or two of lunches left.
February 8
Rice Bean Cheese Burrito
I had a few too many drinks (well, 2 beers) earlier in the evening, so I made myself one of the burrito's I've been making for my kids lunch. I got it nice and crisp in the pan, it was pretty great!
I've cooked this 10 times before
February 9
Rosemary-Paprika Chicken and Fries (Dinner)
I used 1/4 cup of olive oil instead of mayonaisse (I don't care for it so I don't have it in the kitchen). Both the chicken and the oven-baked fries were great. Really easy, too.
The chicken didn't have the color I wanted at the end, nor was it cooked - I gave it an extra 10 minutes and a few more under the broiler.
Roasted Vegetables (Side)
Cauliflower and brocolli (my classics) but also some zucchini.
February 12
Panko Fried Chicken with Lemon (Dinner)
Made this for some friends who invited us up their place in Tahoe. As always it's a hit, easy except for the cleanup (something to keep in mind if you're not cooking this at home), but everyone liked it.
I've cooked this 11 times before
Roasted Broccoli and Cauliflower (Side)
February 14
Panic Carrots
I've cooked this 12 times before
February 15
Beef Fajitas (Dinner)
Turned out really great, made me excited to be eating these again. I marinated overnight (almost 24 hours), and cooked them on the BBQ over the highest heat possible with the lid closed. Maybe a touch too long but everyone else here likes their meat a bit more cooked than I'd prefer.
February 16
Roasted Squash
Spaghetti Squash, with a recipe from this overview of techniques from The Kitchn. I used the "Roasted Halves at High Temperature" option, and I thought it was pretty good.
February 17
Leftover Squash with Panko Mozzarella Crust (Lunch)
I took the leftover squash, and topped it with mixed mozzarella and panko (kind of like the filling for the stuffed portobello mushrooms), and baked that.
February 19
Waffles (Breakfast)
I'm still making these in the Rome cooker, but with a recipe from NYT Cooking.
Heating the top over high heat (or letting the bottom cook without the top for 30-60 seconds) seemed to get more evenly cooked waffles.
February 20
Oven-Baked Ribs (Dinner)
One slab wasn't as tender so I put it back in the oven for another 30 minutes after putting on the sauce (tented with foil so the sauce wouldn't burn).
Reheated that slab in the oven the day after, they were almost better.
Mashed Potatoes
With leeks. These were OK, and needed more butter and salt.
February 21
Detroit-Style Pan Pizza Recipe
This was taking too long so I got takeout (btw this was a mistake- takeout took way longer than just focusing on finishing this would have been).
Maybe too much cheese, it was kind of a cheese brick. I have dinner plans tomorrow so hopefully it's still good the day after.
Beans
King City Pink Beans from Rancho Gordo
I've cooked this 13 times before
Scrambled Eggs (Breakfast)
Been a little while they were great!
I've cooked this 25 times before
February 26
Pasta & Pomarola (Dinner)
With Impossible Meat. Turned out good, no complaints from anyone. Would do it again.
Roasted Vegetables
Broccolini, roasted in a prewarmed cast iron skillet
February 27
Roasted Spring Onions
These bread crumbs are so great. We put them on the pasta too.
February 28
Greek-Style Chicken Kebabs with Lemon and Oregano
I was going to make this for dinner, but I got home late and in a panic ordered takout.
Note for next time: I don't think this was faster at all. 30 minutes to wait around until the food was ready, like 45 minutes to drive there and back to pick it up. I could have had the hummus and chicken way before I was done with all the waiting and driving!
Not a waste, because now tomorrow's dinner is super easy, but definitely not my strongest plan.