Monday, February 19, 2018

This week in the kitchen

Monday/19-Feb-18: Leftover meatloaf (yummy) for our meal, with boiled buttered potatoes and steamed broccoli. An old-fashioned and satisfying meal.

Tuesday/20-Feb-18: Our meal was Tagliatelle with Prosciutto and Peas for Two (web). Easy and very good.

Wednesday/21-Feb-18: Shopping today. We had Gruyère Cracker-Crusted Haddock (Ainsley2, p47), a halfish recipe with haddock/eglefin. We both took a bite and said, Hmm, this could do with a bit of lemon. And, yes, a good squeeze of lemon, brought this from ho-hum to quite tasty. Served with Sweet Potato and Coriander Mash (Ainsley2, p116), which was pretty good. Chopped coriander is tossed in with the sweet potatoes at the last minute, just before draining them; then all is mashed with crème fraîche. Then a salad. Then some store-bought desserts, vanille semoule au lait. We ate well.

Thursday/22-Feb-18: Defrosted the meatballs from Asian Spaghetti and Chicken Meatballs (web) and remade the rest of the recipe. These meatballs are delicious and need to be made in bulk. For dessert, part of a prune tart that I bought on sale yesterday.

Friday/23-Feb-18: Fresh pasta today, served with Cauliflower with Prosciutto and Olives (SlowItal, p182; cookbooker). (Fresh home-made pasta is awfully good. Fresh from the grocery is not nearly as good.) A little odd to me to cook cauliflower like this in the crockpot, but it worked quite well. Then a big salad. We were full.


Saturday/24-Feb-18: Went to make a lamb dish for our meal, but found the lamb hadn't defrosted yet. Instead we had the meal for tomorrow's plan, Bahama Mama Shrimp Flambe (EAT-L, unable to find on the web). Served over long-grained brown rice, with some broiled zucchini chunks that had been tossed with a Trinidadian spice mix from the cupboard and a dab of olive oil. Some ice cream bars for dessert.

Sunday/25-Feb-18: Made some Rice Pudding (MC) to help use up our excess of milk.

Our meal was Greek-Style Lamb Parcels en Papillote (Ainsley2, p93; cookbooker). This was yummy; it's a shame that the meat was overcooked. As suggested, served with Mama's Greek Butter-Bean Salad (Ainsley2, p112). Butter beans are apparently lima beans. Yuck. I used muguets from a jar. (Haven't discovered an English name for these; they look like cannellini on steroids.) Anyhow, that was a super salad; it would be good as a main-dish salad, or to take to an event. (I've enjoyed this Ainsley Harriott book so much I've ordered the first one.)

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2 #3 COOKBOOK: yes
Cookbooks of the month: SlowItal
This month: #4 PASTA: yes; #5 BREAD: no; #6 GUESTS: yes

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