Chicken & Beef Tenders!

Smol Girl's plate and her 300g tenderloin from Culina.

Decided to sear tenderloin and a sunny-side up for Smol Girl. Hers was 300g of meat split into two days. Seared 150g for her on the day of purchase. The other portion went into the freezer just to clear it of any remaining bacteria before feeding it raw to her the next day.

Then for the humans' dinner, I stopped by Ryan's for chicken breasts and tenders. I like their chicken supplies from Toh Thye San Farm. Marinated the chicken breasts in a spice rub and sous vide them for the man. Just 1.5 hours will do since these pieces were skinless and sliced. Smol Girl always gets the tenders. She shouldn't take so much breast, just in case. She loves them tenders done this way and the jus that comes out after. 

Had a craving for beef too. Bought two pieces of grass-fed tenderloin totaling 380g for the humans. The fillets were so easy to sear in a cast iron pan — the only seasoning used were plain salt flakes and coarse black pepper. Mmmmmm. I very much prefer grass-fed beef for the flavors. The grain-fed ones are erm less 'beefy' but slightly more fatty, although cuts of flank, rump and tenderloin are still lean. Both sets of fillets for Choya and us were from grass-fed cows from Australia; but separately bought from Culina and Ryan's. I didn't ask the grocers which Australian farms supplied their beef. 

Our 380g tenderloin fillets from Ryan's.

Needed carbs. Carbs came in the form of fusilli. Fusilli and pesto is an unbeatable combination. I used up all the rest of the Pasta J pesto for it. This pesto is sooooo good. Full of garlic and so rich in the basil leaves. I only tossed the heap of pesto into the pasta for a bit to warm it up and that's it. Do not overcook this sort of pesto or it turns bitter. That would be totally wasted. #ImpieCooks2023

Also sautéed a box of baby portobellos. One fat box is reduced to a small bit for three people. If you're after the mushrooms, buy two supermarket size boxes. I sautéed them separately and then added them to the finished pasta. It wouldn't taste nice to toss everything in one pan. 

The ingredients were sufficient to pack a lunch box for the man too. We usually try to portion out extras when we cook, just so we continue to get good food the next day. Hahaha. Cooked extra pasta for myself too. There was more than enough food to feed three adults and our lunches the next day. Packed a portion for the BFF as well, and delivered it later in the night for her to have it the next day. She's having tough a week and could do with a healthy-enough ingredients in a meal (or two) that she doesn't have to think about prepping.