Monday/18-Nov-13: Yogurt on overday.
Dinner was Grilled Chicken Legs with Pomegranate Molasses (web). Easy-peasy and not at all bad. For the two of us, I used four thighs. The recipe called for six legs, and I was too late reading that it meant whole leg joints rather than just the leg part. So I've got a lot of the marinade in the freezer for another time. Served with Orzo with Tomatoes, Feta, and Olives (HowTo, p238) and some steamed broccoli finished off with garlic and red pepper flakes. Then we finished off the clafoutis for dessert. That was supposed to serve six, but ended up serving four. Oink.
Tuesday/19-Nov-13: I had lunch out with my drawing friends. Ed had leftovers for dinner while I munched carrot sticks and cherry tomatoes. Then we had a bit of cheese and Ed had an ice cream bar. That's all folks.
Wednesday/20-Nov-13: Shopping today. Shitakes, they had! And another odd little mushroom I've never seen before, but resisted buying.
DInner was Fried Fish Steaks (Q&E, p67) using lieu noir (in English, saithe or coley, does that help?) that was today's special. Very easy and quite good. I did a better-than-usual job of frying without getting the food too greasy. To munch while the rest of dinner was getting ready, there were some Spicy Cucumber Wedges (MJ1, p172). With the fish there was Rice with Peas (MJ1, p149); this is a really good recipe but make a *lot*. I made a quarter recipe of what should serve six and we had substantial piles of rice on our plates. And then there were Fried Aubergine Slices (MJ1, p99) that I broiled, using no oil, instead of frying. These were not bad, if a bit dry. For dessert we had two of the vanilla puddings I bought off the sale counter with a close expiry day. These still have four days to go, so I'm not sure why they were there.
Thursday/21-Nov-13: Yogurt on overday.
Worked on the freezer backlog tonight. Cooked a pound of (blue) hominy in the liquid left from cooking carnitas. Saved out 3 cups of the hominy to freeze, then added some cooked pork and three cubes of chiptole-soaking liquid from the freezer. Voila! Pozole!
Some recipes have you soak the hominy before cooking. Others just have you cook it. I soaked this time, the first time I've tried that. Can't say I noticed any difference. This isn't the kind of thing you're cooking with attention; it just simmers away on the back burner till you're ready to deal with it. Think I won't bother with the soak again.
Friday/22-Nov-13: Dinner was Chicken with Herbed Dumplings (CastIron, p68; cookbooker). It's a recipe that serves six, so I made a third of the main recipe and a half of the dumpling recipe. Very tasty, but short on liquid. I made a salad as a go-with, but we thought this was a one-dish meal. Had some mini-magnums for dessert; these seem to have better chocolate than the classic ones these days.
Saturday/23-Nov-13: Picked the chicken carcass and made up some stock with that and other bits from the freezer. And deseeded and cut up the coeur de boeuf tomatoes I got on Wednesday and cooked them down. Tomorrow I'll finish them both up, freezing stock and tomato sauce.
Off plan for dinner. Made Fettuccine with Gorgonzola (30MinPasta, p50; cookbooker), using up the bit of Fourme d'Ambert in the fridge. Good stuff it was, if not low-fat. Then last night's salad.
Looks like we have a mouse in the kitchen again. Seems to have gotten into a packet of semolina. They wouldn't be so bad if they didn't walk around pooping. Poop, poop, poop. Have set the trap, raisin-baited, tonight.
Sunday/23-Nov-13: Yogurt on overday.
Froze up the tomato sauce today. Put of the chicken stock till tomorrow.
No mouse in the trap and no new mouse poop found this morning. But this afternoon Oscar seemed to be very interested in something behind the stove ... a mouse? A couple of hours later, Sophie actually caught a mouse in the kitchen when Ed pulled out some logs to light the fire. She played with it for a while before Ed managed to get it from her to take outside. It probably didn't survive.
For dinner there was a very loose interpretation of Chicken and Avocado Enchiladas in Creamy Avocado Sauce (web). This included salsa verde, not. No tomatillos to be found here and the canned ones taste tinny, so I don't buy them. I read a suggestion that you could substitute with green tomatoes and some lime juice. The greenest tomato I could find was kind of yellow-orange, so I used that instead. Actually it wasn't too bad. Ended up making eight enchiladas, so we'll have two dinners of it. Made some Spanish rice, too, using part of the tomato sauce I just made. Then the last of the ice cream and frozen raspberries for dessert.
Hmm... I've used cookbooks this week, but can't really say that any of them are seldom-used. Guess I didn't manage that goal. I almost made pasta this week, but that doesn't count.
Progress on goals
This week: #1 IHCC/COOKBOOKS: no, #2 VEG/FISH: 2
This month: #3 PASTA: no, #4 BREAD: no