Monday, April 16, 2018

This week in the kitchen

Monday/16-Apr-18: In the morning, I used some leftover (flat) prosecco, topped up with a bit of white wine from the box, and a store-bought pie curst to make a Wine Tart (Secrets, p89). Only mildly successful. The pastry, which was one of the top-rated brands, is like leather. There is a reason to make it yourself.

Our meal was Chorizo Chowder (web). This was tasty, but I thought it was too fat, even thought I used less butter than asked for the veggies. We added some pyramid goat cheese at table. Some kind of creamy stuff makes it nicer.

Tuesday/17-Apr-18: Our meal was a halfish dose of Tajine of Chicken, Caramelized Onions and Pears (BirdHand, p58). This was only so-so compared with the other dishes I've made from this book.

Served with Moroccan couscous, a mix from a health food store. As sides there were some steamed asparagus with lemon juice and Courgette and Fresh Coriander Salad (Meze, p85). I liked this salad, but Ed who doesn't like raw zucchini on principle didn't much care for it.

Wednesday/18-Apr-18: For our meal we had leftover chorizo chowder. I tossed in leftover brown rice to stretch it and give it more substance. Worked well. Accompanied by egg salad sandwiches made with arugula pesto (from the freezer), minced red onion, plus dab of mayo and yogurt. Not bad. Wine tart for dessert.

Yogurt on overnight.

Thursday/19-Apr-18: Shopping today. We're later than usual for the next couple of weeks while Ed has practices for an extra choir concert at the beginning of May.

Our meal was a half version of Garlic Butter Salmon (web). I packed these up in aluminum foil rather than parchment paper and Ed cooked them on the grill instead of in the oven. Yummy stuff. Served with orzo and steamed broccoli. Some delicious store-bought chocolate mousses for dessert.

Friday/20-Apr-18: A bit of replanning today, since Cath will come for dinner tomorrow before a concert.

Today we had Chicken Karhai with Mint (MJ@Home, p78), with Mushroom and Pea Curry (MJ@Home, p191) as suggested, and plain basmati rice. All was good.

Saturday/21-Apr-18: Cath came for a meal before we went to a concert. I made a 3/4 recipe of Creamy Garlic Pasta with Shrimp & Vegetables (web; cookbooker). Especially tasty, it was. I used casareccia as the pasta, since spaghetti wasn't right for this dish. My veggies were not done in 2 minutes, but the shrimp were. Fished them out (all but one, poor baby) to finish cooking the vegetables. For a 3/4 recipe, I used all 6oz of pasta. Probably the recipe makes way too much sauce. I was making a 3/4 recipe, but used less than half the yogurt (I admit it, I didn't measure) and adjusted the rest of the ingredients to match. Except for the freshly ground pepper, which I used a lot of. Made up a salad of sliced cucumber and tomato as suggested, with added mint. For dessert, I made up some vanilla ice cream and we ate it all topped slogs crème de cacao.

Sunday/22-Apr-18: We had Judy's Dal Soup (EAT-L) for lunch. No online source, since it was a recipe copied from a friend. Easy and tasty. Served with store-bought naan, Kheer ka raita—Yoghurt with cucumber and mint (MJ1, p162), and an assortment of chutneys and pickle.

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

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