Monday, July 16, 2018

This week in the kitchen

Monday/16-Jul-18: A bit of shopping today to get food for the next days and a replacement pergola. Really all we needed was the canopy, but this was a cheap one and it's an all-or-nothing proposition.

Our meal was a Barbecued East-West Pork Satay (HomTravels, p109). Put this on to marinate before we went out. Easy and yummy. Skipped the Sesame and Chili Oil at the end; thought I might actually make a bit of this, but lost my round tuit. As sides there was plain basmati rice and Stir-Fried Cucumbers and Courgettes (HomTravels, p181). This was good. I cooked the veggies a bit longer than Hom asks and they were nicely done, but a bit crunchy still. Ice cream bars for dessert.

Tuesday/17-Jul-18: Our meal was a halfish version of Sayyadiah—Fish with Rice (Roden, p170; cookbooker), made with lieu noir. Pretty tasty, but an odd recipe. Served with Tourneto—Israeli Cucumber and Bread Salad (Roden, p66), a soup-like soggy salad that I liked but Ed not so much. Fruit for dessert.

Yogurt on overnight.

Wednesday/18-Jul-18: Made Roden's Chocolate Cake (Roden, p414) to take to Cath's for dinner. Easy, nicely low-carb, but dry and not especially tasty. Too bad.

Thursday/19-Jul-18: Shopping today.

Dinner was a half-dose of Curried Potato And Red Lentil Salad (web; cookbooker). This was yummy and definitely a do-me-again recipe. Served with corn on the cob I impulse-bought on Monday. For dessert, we finished of the chocolate cake with lots of cream.

Friday/20-Jul-18: Patrice and Wim came for dinner again. We didn't coordinate, so they brought brochettes from Leclerc while we had Garlic Dijon Shrimp and Salmon Foil Packs (web), both cooked on the barbecue. The salmon was good, but the shrimp were overdone. One side was a part recipe of Herbed Greek Roasted Potatoes with Feta Cheese (web). This was quite good, only needed 20min for the second part of the baking (as opposed to 40min asked). And I made a side dish loosely based on Eggplant or Zucchini with Tomatoes (Roden, p286) using zucchini and some tomato sauce from the freezer. This is like something I'd make myself, really didn't need the recipe, and quite tasty. They brought some toetjes for dessert in honor of Max's 25th birthday.

Saturday/21-Jul-18: Went to prepare the marinade for tonight's chicken and discovered all my ginger was bad. :-( Finally settled on Key Lime Grilled Chicken (MC), with four thighs, as an alternative. As sides there were the last of yesterday's potatoes, rewarmed; yesterday's zucchini with tomatoes, room temp; and some steamed broccoli with garlic and red pepper flakes. For dessert, some ice cream that had been in the freezer for a long time, with a peach, and apricot, and some red currants. We ate well.

Sunday/22-Jul-18: Meant to make something with the blueberries I bought to take to Cath's, but they were all moldy. Pooh.

Dinner was Kousa Bi Gebna—Zucchini with Cheese (Roden, p292; cookbooker), using our first zucchini harvest of the year. This is meant as a side dish, but I served a whole recipe as a main vegetarian dish. (We'll have two meals.) Very tasty.  Followed by a salad. Then some mini ice cream bars. We're full.

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

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