Monday, April 9, 2018

This week in the kitchen

Monday/9-Apr-18: This was a day for using up leftovers. I defrosted some chipolatas, and we had them with leftover cauliflower salad, hominy, roast potatoes, and sweet potatoes. A nice mix. Finished the St Felicien for afters.

Yogurt on overnight.

Tuesday/10-Apr-18: Another day of using up leftovers. Stir-fried rice. Had MW@Home on the counter, but didn't really use it. Sloshed together stuff for a sauce. Cooked some eggs. Onion, garlic, green bell pepper strips, peas. Leftover rice from last Friday. Good it was.

Wednesday/11-Apr-18: Shopping today.

Our meal was a half recipe of Stir-Fried Beef with Five Peppercorns (HomTrav, p126), using the last faux filet I defrosted for Sunday. This was good stuff, easy to make and tasty. I didn't much like the suggested noodles as accompaniment; rice would have been better. As a side, there was Broccoli in Fragrant Wine Sauce (HotWok, p156). This was nice, as usual. For dessert, I finished my chocolate Easter bunny. Ed finished his in one big session many days ago.

Thursday/12-Apr-18: Cath came to eat today before we went off to see a little art exhibit. We started with a mâche and beet salad, as in BEFCC, but with the dressing from Pomiane's beet salad. For a main with had Whitefish en Papillote (BestPC, p60), with lieu noir; brown rice on the side. When we got back we had coffee, tea, and Cath's apple&blackberry crumble.

Yogurt on overnight.

Friday/13-Apr-18: Our meal was Spanish Supper: Chicken Morcilla and Sherry (BirdHand, p10). I used only three thighs, since that was in a packet, and but boudin noir made it extra. I tossed in two artichoke hearts left from yesterday. Served this with polenta to soak up the juices. For a starter we had beets and mâche with the rest of Pomiane's dressing. Tastily stuffed we were.

Saturday/14-Apr-18: Our meal was Spinazie Omelet met Zalm en Cottage Cheese (web). More or less. The picture here looks more like a pancake than an omelet, while mine looked more like scrambled eggs. Nevermind, it all tastes very good together. Next time, think I would make two single omelets, fold the thinly sliced spinach (or arugula) into the omelet, then top with cheese (I used pyramid goat cheese), pine nuts, salmon, and chives. Followed by Tomato and Cucumber Salad (BEFCC, p24), which was a nice dish.

Sunday/15-Apr-18: Our meal today was a halfish recipe of Nigel Slater's Aubergine Ragu with Cream and Parmesan Lentils (web). I used a whole eggplant, which was fine for the two us; everthing else was close to half. More shrooms wouldn't hurt. Thought Slater's lentil-cooking time was a bit short, but maybe mine were old? Good and filling, your basic brown meal.

Yogurt on overnight.

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

No comments:

Post a Comment