Monday, May 14, 2018

This week in the kitchen

Monday/14-May-18: For tonight's meal we had Sweet-and-Sour Cabbage with Peanut Sauce (BoldVeg, p135; cookbooker) with Red and Green Polenta (BoldVeg, p176; cookbooker) as suggested. The cabbage was an interesting dish, a little weird at first, but grew on you. Mini ice cream bars for dessert.

Tuesday/15-May-18: Worked on the meal plan (and list) today, trying to use up as many of the veggies in the fridge as possible.

For our meal, we had Pasta with Asparagus-Lemon Sauce (web). This was quite good. I made all the sauce with half the pasta. The pasta (malfada) was generously sauced, but not excessive. Following some of the comments, I used the zest of a whole lemon and added the juice to the sauce, and I roasted the tips with a minced shallot and garlic cloves. Very tasty. Served with a made-up salad of grated carrot, cuke that was quartered and finely sliced, radish, and a bit of onion, all with a lemon vinaigrette. Quite good it was. Some goat cheese for dessert.

Yogurt on overnight.

Wednesday/16-May-18: Shopping today.

When we got home, to use up some of the buttermilk, I made Buttermilk Coffeecake (TLSouth, p119).

Our dinner was Salmon with Lime Courgettes (200Budget, p178). The salmon was ok, but the zucchini was very good fun, cut in long thin strips, sautéed, and tossed with lime zest, juice, and chopped mint. Served with orzo. The coffeecake for dessert was a hit.

Thursday/17-May-18: Breakfast for dinner today. I made Ned and Crescent's Favorite Multigrain Pancakes (Gospels, p205)—a whole dose and then froze half for another meal. Served with some of the chamomile syrup from Saturday.

Friday/18-May-18: Busy afternoon cooking:
  • Made some Favas and Pearl Onions with Olives and Herbs (VegA2Z, p66). Favas from the store this week; pearl onions left from last week. This recipe has in interesting way to treat the onions. You pour boiling water over them, then cut off the bottom and peel. (I only cut off the top if it was "ugly.") Peeling is much easier this way—hooray! The favas were cooked (steam-sautéed) without peeling the individual beans. I added extra olives because I thought the dshes needed them; Ed thought it was too much. This was an okay dish. Think I prefer my favas peeled and bright green. 
  • Mama's Garlic Coleslaw (MC; HandyBook). 
  • Baked Potatoes on the Grill (MC), but cooked in the toaster oven. Two smallish potatoes for the two of us. I found it way too much. 
  • Craig Claiborne's Ultimate Hamburger (Tabasco, p88). Still a good way to do a hamburger.
For dessert, we finished off the Buttermilk Coffeecake. Yum.

Yogurt on overnight.

Saturday/19-May-18: We went to Gamm Vert today and bought some plants, geraniums, three hanging pots, etc. For our meal, I marinated two kip filets as in Chile-Soaked Grilled Chicken (BigFlav, p180), without the accompanying the Indonesian Catsup, that we didn't think was needed last time I made this. The chicken was good. Served with asparagus, simply grilled with salt and pepper, and penne of red lentils and carrots. Then a salad of romaine lettuce. Then some Buttermilk Ice Cream (MC), kind of tan colored because I used sucre de canne, rather than white sugar.

Sunday/20-May-18: We lunched at La Bellone today, before going to Chalais for a concert. Nothing happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: BoldVeg and 200Budget
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes

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