Monday/25-May-20: A moldy-oldy tonight. We had Zucchini and Feta Gratin (MC). I used frozen, cooked rice for the base. I spiralized the zucchini and skipped the steaming step, putting it directly into the rice-feta "crust". A good, easy veggie meal. Served with, sort of, a small version of Green Bean Salad with Basil, Balsamic, and Parmesan (web.). Pretty good. That's all.
Mixed up a batch of Susan Dunaway's No-Knead Bread.
Tuesday/26-May-20: Baked the bread.
Spent most of the day chatting with Amazon trying to get my poor Kindle straightened out.
Ed picked up a grocery order from Intermarché, thus we had fish.
Dinner was Za'atar Salmon Baked in Tahini (web). The fish is baked over spinach, which I forgot to order, so I defrosted enough to use. Pretty good, although Ed wasn't too happy with the tahini sauce. Used my last bell peppers (red and yellow) to make a bit of Sweet Pepper Salad (Roden, 61); this should have had green bell peppers, but, hey-ho, you use what you have. And some Moroccan couscous, a store-bought mix. For after we had some strawberries with mascarpone and kirsch.
Wednesday/27-May-20: Had some potatoes, cooked and in the fridge, to use up. Used these to make Potato Salad II (Joy, p87), which includes French Dressing (Joy, p311). Since my potatoes were rather cold, I actually warmed the dressing as instructed. Ed barbecued some chipolatas as a go with, and I boiled some carrot bits, then added frozen peas and a small can of corn. All good. Mini ice cream cups for after.
Yogurt on overight.
Susan Dunaway's Bread on overnight, with 3cups T65 and 1cup T110. Except I may have put in only 2cups of T65. We'll see.
Chicken on to marinate for tomorrow.
Thursday/28-May-20: Baked the bread. It's good. Seems like I must have measured correctly.
For dinner there was Thai-Style Chicken Legs (web, web), with four thighs, which should have been about a quarter recipe. I made all the marinade and used half for my thighs. Froze the other bit for later use. Delicious this was. As suggested, served with Mango Slaw with Cashews and Mint (web). I didn't julienne the mango, but chunked it—no problem. This was scrumptious. And some basmati rice. We were full.
Friday/29-May-20: Dinner was Grilled Scallops with Avocado Sauce (web). Pretty good, if a trifle too much lime in the sauce; that might have been my fault. Served with some "short spaghetti" and Radish Asparagus Salad (web). This was ok; Ed thought it was too sour, not me. Raspberries from the garden for after, Ed's with cream, mine with leftover mascarpone and kirsch.
Saturday/30-May-20: Dinner was a halfish recipe of Egg Curry (MJ@Home, p77). As usual with Jaffrey recipes, I used all the spices for a half recipe. I had only three hard-cooked (steamed) eggs; since there are potatoes to be used, I added some boiled potatoes. (The eggs were all cooked at the same time. The first egg was beautiful. Of the remaining three, one was beautiful, the others had serious gray around the yolk. Very odd since they were all cooked and cooled together.) Served with basmati rice and South Indian-Style Green Beans (MJ@Home, p147.
Yogurt on overnight. Susan Dunaway's No-Knead Bread on overnight. Prepped the dry ingredients for breakfast flapjacks.
Sunday/31-May-20: Baked the bread. Forgot to set the timer when I put it in the oven, so we guessed how much time was left when I realized. This is the first of these breads that stuck to the pan; usually the loaf falls right out.
I finished off the batter for Buckwheat Flour Pancakes (web) and Ed cooked them up. Ate with some raspberries from the garden and maple syrup.
Dinner was Turkish Pilaf (GreenBook). This is a recipe I collected ages ago in Houston; looks like a magazine clipping. It was good, in spite of the fact that I misread the recipe and put in too much cinnamon. Served with, more or less, Creamy Turkish Cucumber Salad (web)
Progress on goals
This week: #1 VEG/FISH: 4; #2 BACKLOG: yes
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Monday, May 25, 2020
Monday, May 18, 2020
This week in the kitchen
Monday/18-May-20: Dinner was a halfish dose of Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg (web). Instead of salmon, though, I used scallops of duck breast. Worked quite well. Served over some roquette/arugula, since it seemed a bit skimpy with just the asparagus salad. The raw asparagus in this salad work fine. For after there was some Butterscotch Tapioca (HandyBook; web). Good stuff.
Tuesday/19-May-20: Made up some Old Fashioned Buttermilk White Bread (MC) this afternoon. No buttermilk, so I soured the milk with some white wine vinegar. Big beautiful loaf when it came out; wrinkled on top as it cooled.
Dinner was Thai Chicken & Mango Stir-Fry (web; cookbooker). This was good. Served over plain basmati rice. Finished the tapioca for afters.
Wednesday/20-May-20: Dinner was Puy Lentil, Red Onion and Feta Salad (Flavours, p198). Whole recipe serves three probably, not four. Served over some arugula. Then some Häagen-Dazs ice cream cups. We're full.
Thursday/21-May-20: Not a good day today. Hot and steamy.
Ed insisted on cutting the bread so there were no pieces to make lunch sandwiches. I took the rest and made Double-Boiler Bread Pudding (MC, Handybook). I toasted the last bit with some cinnamon-sugar butter for lunch.
Dinner was, sort of, Shrimp and Broccoli in Chili Sauce (MC 2BTried). I used half the shrimp, but otherwise made a whole recipe (broccoli and sauce). Served over udon noodles. Pretty good for easy. Bread pudding for dessert, of course.
Friday/22-May-20: Having lots of red peppers to use up (I wonder what they were supposed to be used for?), I found this recipe of Sausage and Pepper Sheet-Pan Sandwiches (web). No sausage of any kind in-house, so I defrosted some turkey strips and made my own, smerging several recipes from the web. Instead of sandwiches, served over polenta. (Should have been grits I realized too late.) Making the polenta, I absent-mindedly put in twice the water. Added more polenta and will freeze that up in squares. Topped with some cheese, I think it was Beaufort, definitely not provolone. For dessert we had some bread pudding. Ed served it all up, although he should have served only half of what was left. I ate half of what I had. Ed ate move, but even he couldn't finish.
Saturday/23-May-20: Made up some Abm Whole Wheat Bread (MC) today. It smelled delicious cooking and looks quite handsome.
Dinner was Tarte Tatin au Magret de Canard (VPG; web). (Can't find this recipe online. Did find a similar one that wanted the fat removed from the magret. I didn't do this; we'll see. It also had some sautéed sliced onion; that might be nice.) It's a recipe for two. The photo shows what looks like a single serving, but the recipe calls for a single dish. Rather than a round dish, I used my red 8-in square casserole. The amount of pâte feuilletée asked is half of your usual boughten dose, which is a circle. I cut this in half and then one piece into quarters. Overlapped these so that the points of the quarters were corners of a square; the radii were the edges. Rolled this a bit to make it bigger. Looked much bigger than the photo on the recipe, but it was indeed two servings. Might do the first layer of magret slices in a rose, rather than lines, so so it's prettier. Red apples would be prettier. This might make a nice entrée for four, actually. Served with a big salad. We finished the bread pudding for afters.
Yogurt on overnight.
Sunday/24-May-20: We really like yesterday's bread. Good taste and texture.
In my Green Book, I have two curried chicken and avocado recipes that I've had forever. Having some avocado and mushroom needing to be used, I chose one of those, and a similar sounding recipe from my newish Pierre Franey book. Turns out they're exactly the same recipe. So tonight we had Chicken and Avocado in Cream with Curried Rice (GreenBook) aka Poulet et Poire d'Avocat à la Crème avec Riz à l'Indienne (Franey, p30). Good stuff.
For dessert, I used the rest of the pâte feuilletée to make some raspberry tarts. Sprinkled ground almonds on the pastry, mixed some mascarpone with a bit of powdered sugar and a dash of almond extract, then laid out the raspberries (fresh from the yard). Baked for a while. Yum.
Progress on goals
This week: #1 VEG/FISH: 3; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Tuesday/19-May-20: Made up some Old Fashioned Buttermilk White Bread (MC) this afternoon. No buttermilk, so I soured the milk with some white wine vinegar. Big beautiful loaf when it came out; wrinkled on top as it cooled.
Dinner was Thai Chicken & Mango Stir-Fry (web; cookbooker). This was good. Served over plain basmati rice. Finished the tapioca for afters.
Wednesday/20-May-20: Dinner was Puy Lentil, Red Onion and Feta Salad (Flavours, p198). Whole recipe serves three probably, not four. Served over some arugula. Then some Häagen-Dazs ice cream cups. We're full.
Thursday/21-May-20: Not a good day today. Hot and steamy.
Ed insisted on cutting the bread so there were no pieces to make lunch sandwiches. I took the rest and made Double-Boiler Bread Pudding (MC, Handybook). I toasted the last bit with some cinnamon-sugar butter for lunch.
Dinner was, sort of, Shrimp and Broccoli in Chili Sauce (MC 2BTried). I used half the shrimp, but otherwise made a whole recipe (broccoli and sauce). Served over udon noodles. Pretty good for easy. Bread pudding for dessert, of course.
Friday/22-May-20: Having lots of red peppers to use up (I wonder what they were supposed to be used for?), I found this recipe of Sausage and Pepper Sheet-Pan Sandwiches (web). No sausage of any kind in-house, so I defrosted some turkey strips and made my own, smerging several recipes from the web. Instead of sandwiches, served over polenta. (Should have been grits I realized too late.) Making the polenta, I absent-mindedly put in twice the water. Added more polenta and will freeze that up in squares. Topped with some cheese, I think it was Beaufort, definitely not provolone. For dessert we had some bread pudding. Ed served it all up, although he should have served only half of what was left. I ate half of what I had. Ed ate move, but even he couldn't finish.
Saturday/23-May-20: Made up some Abm Whole Wheat Bread (MC) today. It smelled delicious cooking and looks quite handsome.
Dinner was Tarte Tatin au Magret de Canard (VPG; web). (Can't find this recipe online. Did find a similar one that wanted the fat removed from the magret. I didn't do this; we'll see. It also had some sautéed sliced onion; that might be nice.) It's a recipe for two. The photo shows what looks like a single serving, but the recipe calls for a single dish. Rather than a round dish, I used my red 8-in square casserole. The amount of pâte feuilletée asked is half of your usual boughten dose, which is a circle. I cut this in half and then one piece into quarters. Overlapped these so that the points of the quarters were corners of a square; the radii were the edges. Rolled this a bit to make it bigger. Looked much bigger than the photo on the recipe, but it was indeed two servings. Might do the first layer of magret slices in a rose, rather than lines, so so it's prettier. Red apples would be prettier. This might make a nice entrée for four, actually. Served with a big salad. We finished the bread pudding for afters.
Yogurt on overnight.
Sunday/24-May-20: We really like yesterday's bread. Good taste and texture.
In my Green Book, I have two curried chicken and avocado recipes that I've had forever. Having some avocado and mushroom needing to be used, I chose one of those, and a similar sounding recipe from my newish Pierre Franey book. Turns out they're exactly the same recipe. So tonight we had Chicken and Avocado in Cream with Curried Rice (GreenBook) aka Poulet et Poire d'Avocat à la Crème avec Riz à l'Indienne (Franey, p30). Good stuff.
For dessert, I used the rest of the pâte feuilletée to make some raspberry tarts. Sprinkled ground almonds on the pastry, mixed some mascarpone with a bit of powdered sugar and a dash of almond extract, then laid out the raspberries (fresh from the yard). Baked for a while. Yum.
Progress on goals
This week: #1 VEG/FISH: 3; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Monday, May 11, 2020
This week in the kitchen
Monday/11-May-20: Dinner was a half dose of Cauliflower Gratin with Tomatoes and Feta (VC4E, p281; cookbooker), served over short-grain brown rice. This was good, quite satisfying.
Put a rouelle on to marinate, as in (Everlasting, 169). (That's a slice out of a ham, this one about 1.3kg.)
Tuesday/12-May-20: Ed picked up an order from Leclerc Drive today. Luckily it’s cool out, so much of the order can sit outside to decontaminate.
Dinner was a half dose of Zucchini Potato Bake (web). We got two main dish servings of this and will have it again as a side dish. Good it was. Made up a little salad of the asparagus stems that didn’t make it in yesterday’s tart, plus a small handful of fêves from the potager, and some radishes. That didn’t seem like enough, so I added some couscous. With a dressing of lemon juice and olive oil. Turned out pretty good.
Started some of Susan Dunaway's No-Knead Bread.
Wednesday/13-May-20: Baked the bread this morning. Had a mix-up with timers and took the lid off too soon. Put it back on when I realized what I'd done. It was still okay.
For dinner I roasted my pig bit (Everlasting, p169). It was good. Roast the potato bits left from the mandoline yesterday as a side. Then a salad. Munched on more pork during a quiz. Saved the bone and meat bits to make some bean soup before long.
Thursday/14-May-20: Used up the rest of the cauliflower today, making Roasted Cauliflower, Chickpeas, and Olives (MC; CL/mar10; web). Served over pasta, as I have before. Good stuff. Have a bit left that will appear in a salad perhaps. Cookies for dessert. I guess I should make some kind of dessert at some point.
Yogurt on overnight.
Friday/15-May-20: Went to make bread today and can't find my folder of ABM breads, with notes, that I've been cooking from. Printed it out again. Sigh.
Ed went off to Intermarché for groceries today. Lots of veggies, fish, some meat, some fresh cheese.
Dinner was Whole Grain Linguine with Salmon and Asparagus (web). Used spaghetti rather than linguine, since that's all I have that's whole wheat. Not bad stuff, although it's hard to believe that would serve 6-8 people. I made more or less a whole recipe (more salmon even, less pasta) and it served two generously. Then a big salad. Some cheese for after.
Late in the day, I made some Taste of Italy Bread (MC) in the bread machine. Used bread flour to make up about a quarter cup shortage of semolina flour. The loaf is huge.
Saturday/16-May-20: Don't like the Italian herbs I used in the bread, but the bread itself is nice. Since I can't get good Italian herbs here (French-style Italian herbs taste more of Provence, with lavender, I think), I need find a recipe to make up some of my own regularly.
Before starting dinner, I made some Apricot Pecan Scones (web), with the Apricot Honey Butter. Cut the sugar back to 1/4cup.
Dinner was Prawn and Fish Couscous (Flavours, p87; cookbooker). This was ok, but nothing special. The scones were very good, though.
Sunday/17-May-20: Finally the the fridge and its freezer defrosted today. That's been wanting for a while.
A smish-smash of a dinner tonight. Leftover asparagus tart. Leftover roasted cauliflower, chickpeas, and olives. Leftover zucchini-potato bake. A small salad of beet and sucrine lettuce. And apricot-pecan scones for after. We're full.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 6; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Put a rouelle on to marinate, as in (Everlasting, 169). (That's a slice out of a ham, this one about 1.3kg.)
Tuesday/12-May-20: Ed picked up an order from Leclerc Drive today. Luckily it’s cool out, so much of the order can sit outside to decontaminate.
Dinner was a half dose of Zucchini Potato Bake (web). We got two main dish servings of this and will have it again as a side dish. Good it was. Made up a little salad of the asparagus stems that didn’t make it in yesterday’s tart, plus a small handful of fêves from the potager, and some radishes. That didn’t seem like enough, so I added some couscous. With a dressing of lemon juice and olive oil. Turned out pretty good.
Started some of Susan Dunaway's No-Knead Bread.
Wednesday/13-May-20: Baked the bread this morning. Had a mix-up with timers and took the lid off too soon. Put it back on when I realized what I'd done. It was still okay.
For dinner I roasted my pig bit (Everlasting, p169). It was good. Roast the potato bits left from the mandoline yesterday as a side. Then a salad. Munched on more pork during a quiz. Saved the bone and meat bits to make some bean soup before long.
Thursday/14-May-20: Used up the rest of the cauliflower today, making Roasted Cauliflower, Chickpeas, and Olives (MC; CL/mar10; web). Served over pasta, as I have before. Good stuff. Have a bit left that will appear in a salad perhaps. Cookies for dessert. I guess I should make some kind of dessert at some point.
Yogurt on overnight.
Friday/15-May-20: Went to make bread today and can't find my folder of ABM breads, with notes, that I've been cooking from. Printed it out again. Sigh.
Ed went off to Intermarché for groceries today. Lots of veggies, fish, some meat, some fresh cheese.
Dinner was Whole Grain Linguine with Salmon and Asparagus (web). Used spaghetti rather than linguine, since that's all I have that's whole wheat. Not bad stuff, although it's hard to believe that would serve 6-8 people. I made more or less a whole recipe (more salmon even, less pasta) and it served two generously. Then a big salad. Some cheese for after.
Late in the day, I made some Taste of Italy Bread (MC) in the bread machine. Used bread flour to make up about a quarter cup shortage of semolina flour. The loaf is huge.
Saturday/16-May-20: Don't like the Italian herbs I used in the bread, but the bread itself is nice. Since I can't get good Italian herbs here (French-style Italian herbs taste more of Provence, with lavender, I think), I need find a recipe to make up some of my own regularly.
Before starting dinner, I made some Apricot Pecan Scones (web), with the Apricot Honey Butter. Cut the sugar back to 1/4cup.
Dinner was Prawn and Fish Couscous (Flavours, p87; cookbooker). This was ok, but nothing special. The scones were very good, though.
Sunday/17-May-20: Finally the the fridge and its freezer defrosted today. That's been wanting for a while.
A smish-smash of a dinner tonight. Leftover asparagus tart. Leftover roasted cauliflower, chickpeas, and olives. Leftover zucchini-potato bake. A small salad of beet and sucrine lettuce. And apricot-pecan scones for after. We're full.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 6; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Monday, May 4, 2020
This week in the kitchen
Monday/4-May-20: Ed went off to Intermarché to pick up an order today. The fish didn't show up, so I had to jiggle the meal plan.
I'd ordered some rumsteack, which turned out to be very strangely cut. I used the rest of an old fajita marinade for the steak, cutting the meat into various pieces, some almost thin as a window pane. Served with sautéed bell peppers and onions. And a stack of home-made tortillas. Yum.
Made a batch of Suzanne Dunaway's No-Knead Bread (web). I really need to rename this since I've made significant changes.
Tuesday/5-May-20: Baked up the non-knead bread.
Dinner was a halfish dose of Thai Zucchini Noodles (web). Used linguine for the noodles. Only about 1tsp of honey. This was good for very little work.
For dessert, I made again Far aux Pruneaux (web). Part way through the cooking, I absent-mindedly changed the timer, so I'm not sure how long it cooked. Still good.
Wednesday/6-May-20: Nice chat with friends today, followed by a bbq dinner that I had mostly ready. There was Mango-Marinated Chicken Kebabs with Pineapple Pilaf (GreenBook). Paying not much attention, I opened both my cans of pineapple, expecting slices, but both were morceaux. Oops. Didn't bbq slices, but browned some pieces in a skillet. And Carrot and Parsley Salad (MW@Home, p65). For dessert, we finished yesterday's far.
Thursday/7-May-20: More pineapple today. Dinner was Meatballs Pacifica with Almond-Herb Rice (GreenBook; web). I have an old clipping, from one of the Houston papers probably. Pretty good stuff, although I think my can of pineapple parts might have had more pineapple than a bigger can of slices. Made a salad with lettuce and the leftover carrot salad from yesterday. We're full.
Yogurt on overnight.
Friday/8-May-20: Made some Honey Whole Wheat Bread (MC) during the day. (I cut the honey back.) We shared a heel for dessert. It was good.
Dinner was Scrambled Eggs with Gruyère and White Wine (Flavours, p73). This was good. Wine and eggs, a bit odd, but it worked. Used comté instead of gruyère since that was in-house. big salad for after. Bread for dessert.
Saturday/9-May-20: Dinner was Dimer Dalna—Egg and Cauliflower in Savory Cumin Sauce (HealthyInd, p115; cookbooker). This was good. I made a whole recipe except for the hard-boiled eggs, which served us two nicely, rather than four as advertised. Served with a cumin rice with peas, extremely loosely based on two Madhur Jaffrey recipes. Some melon ice cream for after.
Sunday/10-May-20: Made some Mustard-Dill Bread (MC), while we finished off the honey Whole Wheat Bread.
Using up some ricotta and crème fraîche to make a tarte d'asperges with a pâte feuillettée from the freezer. This turned out pretty good, although the edges of the crust were a bit burnt since I didn't turn the oven down sufficiently. A slice of bread for after. Then the rest of the melon ice cream with some pineapple chunks.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 4; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
I'd ordered some rumsteack, which turned out to be very strangely cut. I used the rest of an old fajita marinade for the steak, cutting the meat into various pieces, some almost thin as a window pane. Served with sautéed bell peppers and onions. And a stack of home-made tortillas. Yum.
Made a batch of Suzanne Dunaway's No-Knead Bread (web). I really need to rename this since I've made significant changes.
Tuesday/5-May-20: Baked up the non-knead bread.
Dinner was a halfish dose of Thai Zucchini Noodles (web). Used linguine for the noodles. Only about 1tsp of honey. This was good for very little work.
For dessert, I made again Far aux Pruneaux (web). Part way through the cooking, I absent-mindedly changed the timer, so I'm not sure how long it cooked. Still good.
Wednesday/6-May-20: Nice chat with friends today, followed by a bbq dinner that I had mostly ready. There was Mango-Marinated Chicken Kebabs with Pineapple Pilaf (GreenBook). Paying not much attention, I opened both my cans of pineapple, expecting slices, but both were morceaux. Oops. Didn't bbq slices, but browned some pieces in a skillet. And Carrot and Parsley Salad (MW@Home, p65). For dessert, we finished yesterday's far.
Thursday/7-May-20: More pineapple today. Dinner was Meatballs Pacifica with Almond-Herb Rice (GreenBook; web). I have an old clipping, from one of the Houston papers probably. Pretty good stuff, although I think my can of pineapple parts might have had more pineapple than a bigger can of slices. Made a salad with lettuce and the leftover carrot salad from yesterday. We're full.
Yogurt on overnight.
Friday/8-May-20: Made some Honey Whole Wheat Bread (MC) during the day. (I cut the honey back.) We shared a heel for dessert. It was good.
Dinner was Scrambled Eggs with Gruyère and White Wine (Flavours, p73). This was good. Wine and eggs, a bit odd, but it worked. Used comté instead of gruyère since that was in-house. big salad for after. Bread for dessert.
Saturday/9-May-20: Dinner was Dimer Dalna—Egg and Cauliflower in Savory Cumin Sauce (HealthyInd, p115; cookbooker). This was good. I made a whole recipe except for the hard-boiled eggs, which served us two nicely, rather than four as advertised. Served with a cumin rice with peas, extremely loosely based on two Madhur Jaffrey recipes. Some melon ice cream for after.
Sunday/10-May-20: Made some Mustard-Dill Bread (MC), while we finished off the honey Whole Wheat Bread.
Using up some ricotta and crème fraîche to make a tarte d'asperges with a pâte feuillettée from the freezer. This turned out pretty good, although the edges of the crust were a bit burnt since I didn't turn the oven down sufficiently. A slice of bread for after. Then the rest of the melon ice cream with some pineapple chunks.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 4; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
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