Monday/8-Feb-16: Dinner was a halfish version of Creamy & Spicy Spaghetti with Aubergine (web). Used tomato purée from the freezer. Linguine instead of spaghetti; a shaped pasta might be nice too. Anyhow, it was good. Followed by a big salad.
Tuesday/9-Feb-16: Yogurt on overday.
Changed the plan to start working on getting Ed's hemoglobin up. Stopped at the butcher on the way back from BookChatters and picked up a chunk of beef to make Sri Lankan Beef Smore (MJ@Home, p140). Very yummy stuff; should serve 4-6, will only serve 3. (We have one more meal of sauce with some meat that I'll serve over rice.) Served with Karhai Broccoli (MJ@Home, p148) and Sri Lankan Rice with Cilantro and Lemon Grass (MJ@Home, p210). All yummy.
Wednesday/10-Feb-16: Worked on backlog during the day. Out in the evening. Nothing happened in the kitchen.
Thursday/11-Feb-16: Defrosted a home-made pâte brisée, roasted one of our stash of winter squash, and made Winter Squash Tart (Greens, p246). Pretty good it was. (The first time I made this, I set the Pyrex pie plate on the (wooden) table on a trivet. As we sat there, there was a Pop from the pie plate, which fell into two parts. I wrote Pyrex and they replaced it at no charge. Very nice of them.) And a salad. That was all.
Mandolined more red onion to add to the pickling broth, getting another use of it.
Yogurt on overnight.
Friday/12-Feb-16: Shopping today.
Planned to go to dinner and a concert in Limoges, but ended up bringing pizzas home.
Saturday/13-Feb-16: Cooked up a batch of cannellini beans in the slow cooker. Made up my variation of Coffee Ricotta Mousse (MW@Home, p307) with the rest of the ricotta that I opened for Monday's pasta. I use less coffee and add cocoa. Also a slog of Kuhlua, although it occurs to be that crème de cacao would be good too.
Dinner was Seared Tuna in Black Pepper Crust (Essential, p409; cookbooker), a winner. Tuna is coated with crushed black pepper and seared, then served on a bed of spinach and cannellini beans. Sounds a bit odd, but was perfect. A bit of prep (and cooking the beans from scratch) but easy and goes together quickly and easily at the end. Served with a pilaf (vermicelli, rice, shallots, soaked dried shiitakes cooked in mushroom stock) and Avocado and Beet Salad with Citrus Vinaigrette (Essential, p193; cookbooker). A good salad, except my beets (chioggas, first time I've used them) didn't really get done. Ed poured a bit of cream over the ricotta mouse as he served it, so it was extra yummy.
Sunday/14-Feb-16: We had our Valentine's Day meal at one of our favorite restaurants. Nothing further happened in the kitchen.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: yes; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no; #5 FotW: yes for Jan/Feb