The makings of a midweek family dinner

So many of my midweek meals start with an ingredient that needs using up, or the main thing I feel like eating that day. I build a meal from there.

I’ve never loved meal planning ahead of time. As much as I can see the up sides of it, it’s too restrictive for me given my work is quite structured. I like to have something in my day that’s more around how I feel, and a space where I can create. In really busy seasons, I do meal plan if I think I’ll drown otherwise, or even order Hello Fresh or The Dinner Ladies, but it’s not my happiest space. That’s more a sacrifice decision, or a sign I’m not at my best (i.e. creativity & inspiration is low).

Today, I’ve got leftover rice to use (thanks Mum!). I’d normally go for fried rice, but wasn’t feeling it today. We didn’t eat a heap of protein over the weekend, so it’s time for meat tonight.

I landed on grilled chicken tenderloins while I was in a clinic waiting room, and weirdly, dill (I’m thinking a rice salad). After living in Moldova, it’s taken me a long time to have dill back in my kitchen. It’s a staple in Moldova, to the point where we ate it almost every day. Once I got home to Australia, I couldn’t face it again. 16 years later, it looks like I’m slowly getting over my dill phobia.

Now, rice, chicken & dill is an odd combination, if I say so myself. But I’m not feeding anyone except my family tonight, so they can suck it up if it’s a little weird.

After locking in those first 3 ingredients, I decided to base the rest around whatever inspired me in the supermarket.

To recap, we’ve got grilled chicken tenderloins and a rice salad (with dill).

Asparagus? Yes. I’ll cut it into ~1cm pieces and blanch them. Solid find.

Parsley & lemon. Got to be done in a fresh salad.

Ended up going for chives instead of the usual red onion. I want a mild, herby, lemony salad to go with the grilled chicken, so the red onion would be too strong. I’m hoping for a ‘that makes sense’ feel in the mouth, without any one ingredient being too powerful.

Chilli? Why not. The salad could use the colour and if I don’t put too much in, the kids will be fine with it.

The final addition is capers. They’re a funny little ingredient to me, but I always like salads that have them in it. There’s something about capars that I know will balance the type of salad I have in mind.

And that’s it. I’ll dress with olive oil & white wine vinegar, but I’ll need to adjust that based on the flavour combination at the end. A sweetener is possibly needed (maybe honey), and S&P go without saying.

For the chicken tenderloins, I’ll grill them in olive oil & some butter, with lemon zest and a squeeze of lemon juice at the end. Again, they’ll be seasoned with S&P.

After I process like this, I don’t mind too much what the end result will be like. I know it will be edible, but it doesn’t have to be a keeper of a meal. The creative process itself is enough for me today after a stressful couple of weeks (my son had a cardiac checkup that showed a decline).

Today’s food is about feeling a little brighter - using fresh ingredients, cutting herbs and creating in the kitchen. It’s my kind of mindfulness.

The supermarket + leftovers haul that I’ll turn into Grilled Chicken Tenderloins, with a Zesty Dill, Asparagus, & Rice Salad