Dinner ideas

Dinner ideas for the next 5 days.
This is a short planning week since I am trying to keep my credit card bill within budget (and the statement cuts off on Tuesday!)
Here’s what’s on the docket:
Mexican Shrimp soup: Epicurious calls this Shrimp and Scallop Possole. I leave the scallops out and add the juice of half a lime.
Sun-dried Tomato Risotto. For this recipe I adjust the Epi version by using oil packed tomatoes, skip the simmer in the water part, replace the cup of water with ½ cup of wine and ½ cup of broth and steep some saffron in the broth. I add the half cup of wine first and then continue on with the broth.
Turkey meatloaf with mushrooms and herbs: This is a new one for me, I found it on Epi “Buzz box”
Theo’s spinach mushroom quiche from the post below this one
Brined roast chicken...I’ve included my recipe for this after the jump.
Brine:


Make this early in the day so that it can cool to fridge temp.
1 quart of water,
1 quart of water and ice,
½ cup kosher salt (no iodine),
½ cup sugar
any herbs you desire
heat salt, sugar and herbs in 1 quart water until dissolved – this does not take much heat. Add the quart of ice water, chill in fridge until 42 degrees or less.

Chicken
One roaster
Fresh herbs (I like rosemary – this is a good herb to use if you are going to drink a pinot noir as are thyme and oregano)
Garlic
Pepper

2 hours before cooking, clean the chicken and put it in the brine, breast down. Return chick to fridge for 2 hours.
Meanwhile make a paste of your herbs and garlic and a little oil (NO salt!)
Remove chicken from the brine and wipe dry, rub with herb paste, sprinkle with pepper and roast as you normally would.
Do not add any salt because the chicken is already salty.