Monday, February 5, 2018

This week in the kitchen

Monday/5-Feb-18: Using up the second half of a butternut squash, our meal was Butternut Squash Soup (SlowItal, p19). Since I've got an old crockpot with lower temperatures and I'm sure this book is meant for the newer, hotter cooking ones, I cooked the soup about 4 hours on High (rather than Low). Then zapped with my immersion blender and served with croutons from the freezer. Pretty good stuff.

Served with a salad made from two of the mini-romaines I bought last week, topped with the remaining Cauli Thai Salad from last week. That worked really well, we thought, a nice spicy salad.

Yogurt on overnight.

Tuesday/6-Feb-18: Leftover broccoli gratin for dinner. Made some Easy Berry Cobbler (HandyBook) with frozen blueberries for dessert. Topped with crème anglaise I bought for something last week and then didn't use.

Wednesday/7-Feb-18: We dragged ourselves off shopping today. Leclerc had half cabbages for sale today. I bought one to give them some encouragement.

For our meal, we had Baked Honey Sriracha Lime Salmon (web), which was easy and yummy. Served with basmati rice and Spicy Stir-Fried Cabbage (web). Mini ice cream bars for dessert. We ate well.

Thursday/8-Feb-18: We had our meal late today. It was a half recipe of Garlicky Shrimp Pasta (web). Good stuff it was—lots of garlic to help fend off whatever bug has us both down. Then a bit salad. Then the rest of the Blueberry Cobbler with crème anglaise.

Yogurt on overnight, with a new starter since the last batches have had an odd cottage cheese-y-ness on the top.

Friday/9-Feb-18: Today we had Smoky Pork Tenderloin with Roasted Sweet Potatoes (web). The meat was yummy (the two of us ate what was supposed to serve four), but the sauce for the sweet potatoes was too sweet even though I reduced the sugar substantially. Served with Roasted Zucchini (web), which was good, but the Italian spice didn't really go with the pork. Of course the spices can be changed. I'll try to keep this in mind when a zucchini side dish is needed. For dessert we had 2-1/2 chocolate truffles each.

Saturday/10-Feb-18: Our meal was Rice with Black Pepper Sauce (Savory, p253), very tasty, easy, and fast. Served with a salad. Then used some of the smashed bananas from the freezer to make Best Banana Bread (HandyBook).

Sunday/11-Feb-18: Cath came for a meal today. I'd already planned the meal, so she just joined in, bringing a yummy dessert.

We started with Roasted Eggplant with Peppers and Cucumber (ClassicItal, p55), a tried-and-true salad. For our main, there was Spiced Beef Stew (SlowItal, p146) served over polenta. This was good, not spicy-hot, but spicy with cinnamon, cloves, and nutmeg. It's really the kind of thing you'd do with venison, but it's good with beef also. And cheaper. Forgot to take a picture.

Cath's dessert was Italian Sultana and Ricotta Torte (web)

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 5; #3 COOKBOOK: yes
Cookbooks of the month: SlowItal
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes

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