Monday, November 13, 2017

This week in the kitchen

Monday/13-Nov-17: Cooked up some potatoes and used the leftover lamb to make Lamb Hash (30MinCook, p179). Used the Penzey's seasoned salt to spice it up. Good it was. Then a salad. Then some mini ice cream bars Haägen-Dasz for me and Magnum for Ed.

Tuesday/14-Nov-17: Soup for lunch, made for the leftover broccoli soup, a potage of beef juice, goat juice, potatoes, and carrots from the freezer, and a bit of kippe fond from the freezer. Added some artichoke ravioli for something to chew on. Pretty good it was. And filling.

Wednesday/15-Nov-17: Ed's birthday lunch today, so nothing happened in the kitchen. Did the shopping though. Bought yogurt so we can have some for breakfast. I should have made it yesterday, or even this morning, but was too lazy or out of time. Used one of the pots as a new starter, since it was available, although there was no particular reason.

Yogurt on overnight.

Thursday/16-Nov-17: Dinner was Baked Orange Roughy Italian-Style (MC 2BT), with haddock/églefin. Simpe and pretty good, although the fillets were pretty bony. Served with trio rice and steams gesneden snijbonen. Mini ice cream bars for dessert.

Friday/17-Nov-17: Using up a 125g package of brick, I made a two-third-ish recipe of Courgette and Chick Pea Filo Pie (web). Well sort of. I defrosted the chickpeas and got them out of the fridge, but forgot to add them to the courgette mixture. Maybe time to make some hummus tomorrow. Made a salad for today, but we were too full to it eat. Into the fridge with that.

Saturday/18-Nov-17: Forgot to buy sweet potatoes for tonight's meal, so replanned with Pork Medallions with Olive-Caper Sauce (MC; web) which we've had a couple of times. This time Ed though there were too many olives, but was happy to eat them with the salad. I used orzo instead of vermicelli for the side. I liked the whole thing. Then yesterday's salad.

Yogurt on overnight.

Sunday/19-Nov-17: Last minute replan today so I could  make something quick before going to visit friends. We had Thai Black Pepper Chicken (MC; web) made with 250g skinless, boneless chicken thighs and all the sauce; only one chili. Yummy over basmati rice with Broccoli in Oyster Sauce (Delightful, p58). Häagen-Dasz mini cups for dessert.

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

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