Monday, May 1, 2017

This week in the kitchen

Monday/1-May-17: Earlyish meal today. I made a halfish recipe of Spaghetti con i Turini—Spaghetti with Field Mushrooms (Field, p79). Instead of chicken broth to add liquid to the cooking shiitakes, I added a slog of white wine. Used whole wheat spaghetti. It was good. Then a salad. We were full.

Tuesday/2-May-17: Earlyish meal again. I picked last week's chicken, froze some of the meat, and made Moroccan Chicken Salad Pitas (CL/may14; web) with the rest. No pitas in the freezer (oops), so used some naans from the freezer. Pretty good stuff. Also made the accompanying Orange-Carrot Salad (web), which quite good. It would be fast and easy if I hadn't made all those matchsticks myself. Might try the mandolin next time.

Wednesday/3-May-17: Shopping today. Followed by an xray of my thumb. "C'est cassé," he said, as if I hadn't already figured that out.

Dinner was tuna steaks, on sale, probably a bit old. Accompanied by Pan-Charred Asparagus (web), which was ok, but I think I prefer the roasted ones, and some boiled new potatoes. Some store-bought custards with caramel for dessert.

Thursday/4-May-17: Dinner was Spinach Leek and Feta Cheese Frittata (web), which was pretty good. I made in in my 9" cast iron skillet, and used five whole eggs rather then 3 whole and 3 whites. It was good. And all we needed.

Friday/5-May-17: Another early main meal. We had Magret de Canard au Poivre (VPG, can't find it on the web). Pretty good. Served with carrots and frozen peas (no longer frozen, of course) and some of the gramigne pasta that I got for another recipe a couple of weeks ago.

Put lamb steaks on to marinate for tomorrow's meal.

Yogurt on overnight.

Saturday/6-May-17: We had a half recipe of (Harissa-Marinated) Lamb Salad (web). Lamb steaks were marinated overnight with harissa and lemon juice, then grilled and sliced. Served on a bed of roasted veggies (eggplant, zucchini, sweet potato) atop couscous with ras el hanout, with dollops of yogurt with chopped fresh mint. No S&P anywhere in the recipe; a bit of salt needed at the table. Simple and good.

Sunday/7-May-17: Yogurt on overday.

Pizza night tonight. I started with Piled High Zucchini and Cheese Topped Pizza (web). Didn't really make this, but used the shredded zucchini mixed with cheese as one of the main ingredients. For the dough, I used Easy No-Knead Pizza Dough (web), which is definitely a keeper. Pizza started with some of my tomato-free pizza sauce based on roasted red bell peppers from a jar, then the shredded zucchini mixed with goat cheese (for the cheese), then some slices of grilled eggplants, some grilled broccoli, some chopped black olives*, some capers, shredded mozzarella, grated Parmesan, and a sprinkle of red pepper flakes. Yum.

* A couple of weeks ago, we had pizzas out after a movie. We both ordered pizzas with black olives as one of the feature ingredients. Three black olives each, we got, more like a garnish than an ingredient.

Progress on goals
This week: #1 BACKLOG: yes; #2 VEG/FISH: 4
This month: #3 PASTA: no; #4 BREAD: no

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