Monday, November 28, 2016

This week in the kitchen

Monday/28-Nov-16: Cut some meat off the turkey for tonight's turkey hash, and for Thanksgiving Round 3 that we'll have on Wednesday. Cooked up the extra Sweet Potato-Carrot Puff to serve with the hash. That was all.

Tuesday/29-Nov-16: Shopping today.

Dinner was Papillote de Cabillaud au Curry et Citron (VPG, web). That's paper-wrapped cod with curry and lemon. So-so. The cod was laid on a bed of thin lemon slices, which were nasty to eat. Preserved lemon would have been better. The combination of curry powder, aniseseed, and coriander seed was nice, though. Served with trio rice and some steamed green bean. Some yummy store-bought chocolate custards for dessert.

Wednesday/30-Nov-16: Picked the turkey and started stock. Froze up three batches of turkey meat. Saved the juicey bits at the bottom of the pan to make more gravy for Thanksgiving Round 3 dinner tonight.

Thursday/1-Dec-16: Boiled up the stock again. Used some for dinner. Will boil again and freeze it up tomorrow.

Used the leftover bit of canned pumpkin purée to make Sharon Frye's Pumpkin Roll (MC). This always looks like you've done something special when it's actually quite easy. And tasty too.

A clean-out-the-freezer dinner using lots of odds and ends: beans, turkey, etc. Made a kind of chili thing. It was okay. Will try to do something to spice it up for the leftovers. Made Ed some Cornbread (Joy, p578) as a go-with.

Friday/2-Dec-16: We ate dinner out before a concert tonight, so not much happened in the kitchen. If I'd thought, we could have had our main meal earlier and not wasted eating out at a so-so, but convenient place.

Yogurt on overnight.

Saturday/3-Dec-16: Froze up 17cups of turkey stock this afternoon.

Dinner was, sort of, Cilantro-Lime Shrimp Pasta (web) using frozen cooked shrimp. Pretty good it was. And a salad.

Sunday/4-Dec-16: Put lamb steaks on to marinate this morning, using the Best Steak Marinade in Existence (web). Grilled the steaks. They were exceptionally yummy. Served with Lemon Parmesan Crusted Brussels Sprouts (web). This was good, but used three bowls to make something not better than my usual way of roasting them. And then some mushroom-flavored pasta with garlic butter.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2
This month: #3 PASTA: no; #4 BREAD: no; #5 FotW: no for November/December

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