Monday, October 30, 2017

This week in the kitchen

Monday/30-Oct-17: Leftover pizza today. That was all.

Tuesday/31-Oct-17: First I made some White Russian Tiramisu (CL/jul99?; web). Easy and quite good. No fat-free cream cheese here. Used 30 ladyfingers, 175g (6oz), not split. The filling seemed a bit runnier than I remembered, but it tasted yummy.

There was supposed to be fresh pasta today, but I didn't really feel like it and the  more I read the recipe I'd chosen, the less I thought fresh pasta was an appropriate choice for the sauce. I made a halfish recipe of Ginger Cilantro Chicken (PastaMach, p143), using skinless, boneless thighs instead of kip filet and closer to all of the sauce than half. I steamed some broccoli bits and sautéed slices of a yellow bell pepper with the chicken. Altogether good, missing only some pepper flakes to make it really good. Tossed together a little salad with the remains of the storebought Asiatic coleslaw and some grated broccoli with a dressing of lemon juice, sesame oil, and chili-garlic sauce. Altogether a tasty meal.

Wednesday/1-Nov-17: Lunch out today. Nothing happened in the kitchen.

Thursday/2-Nov-17: Shopping today, late with other errands before and after.

Dinner was Fish Fillets with Spicy Green Undercoat (MJ@Home, p49) with lieu noir. This was okay, but doesn't need to be done again. As suggested, served with Potato Chaat (MJ@Home, p165) and Spinach with Garlic and Cumin (MJ@Home, p169), both of which I've made and liked before. For dessert, we finished the tiramisu. Piggy us.

Friday/3-Nov-17: Spent the day helping RoseAnne pack up. We're pooped.

Leftover chicken for dinner, which some steamed broccoli. Forgetting there were some potatoes in the chicken, I made up a skilletful of steam-sautéed potatoes, carrots, and shallots. Will have to do something with the rest of that. Mini ice cream bars for dessert, although we really didn't need them.

Yogurt on overnight.

Saturday/4-Nov-17: Our meal today was A Night in Tunisia Pasta (with Harissa, Broccoli, Cauliflower) (web). I used half the pasta, but more than half the cauliflower and broccoli, and then more or less all of the spices. My ricotta had gone bad, so I used what we call pyramid cheese, kind of a cream cheese of goat. Good stuff, including the goat cheese. Then a big salad.

Sunday/5-Nov-17: Easy meal tonight. Sprinkled some Penzey's Special Seasoned Sea Salt on some boneless pork chops and grilled them. Chopped up a tomato, a shallot, and some parsley, and mixed withsome Penzey's Salsa & Pico. Made some polenta. Steamed some gesneden snijbonen. Pretty good stuff. Then some chocolate, almost the last of what we brought from Chaudun. Too bad it's so expensive and so far.

Progress on goals
This week: #1 BACKLOG:  no; #2 VEG/FISH: 2
This month: #3 PASTA: no of October, no for November; #4 BREAD: no of October, no for November

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