Monday/29-Jun-20: Tired day. Picked the remains of the chicken and we'll have two more meals of it. Tonight was, very loosely, a half dose of Gratin de Pâtes au Poulet et Maïs (VPG). Can't find an online version of this, an annoying "feature" of VPG recipes. Didn't have enough of a grating cheese to make the sauce, so I used a pyramid (goat) cheese, cutting back on the cheese a bit. Since there were peas and corn in the dish, I didn't make any kind of a side. For afters we had a nectarine with some vanilla shortbreads.
Started a batch of Dunaway's bread.
Tuesday/30-Jun-20: Baked off the bread. Yum.
Used up the rest of the baked chicken to make a halfish dose of Avocados with Curried Chicken, a recipe, probably from a a magazine in the late 70s. It's still good. For after, we finished off the Vanilla Pecan ice cream that was incorrectly delivered, with the last bit of coconut left from the chicken toppings.
Wednesday/1-Jul-20: This was a hippie meal to use up veggies in the fridge. Instead of stir-frying, I roasted carrots, broccoli, zucchini, and one lone potato with lemon thyme and chunks of lemon. Served over brown rice with feta. The rest of the vanilla shortbreads with a nectarine and cream for after.
Yogurt on overnight.
Thursday/2-Jul-20: We had the leftover chicken and pasta gratin for dinner, with a big salad. then the rest of the vanilla pecan ice cream with a nectarine.
Friday/3Jul-20: Didn't start bread last night. Instead I made English Muffin Bread 2 (MC) in the ABM during the day.
Ed picked up an order from Intermarché Drive today, so it was fish for dinner.
Which was was Old Thymy Salmon with Lemony Mashed Peas (EW/mar20; web).
This was pretty good. Should use Old Bay seasoning more often, I
expect. The peas were ok, only a little odd. Served with some spaghettis courts. For after, we had two mini HD ice cream cups.
Saturday/4-Jul-20: Dinner was Grilled Sesame Chicken Skewers (License, p111; cookbooker). This was really tasty. As suggested, served with Pungent Carrot and Cucumber Salad with Ginger and Garlic (License, p308; cookbooker). And plain basmati rice. Tongues burning from the salad, we had mini HD ice cream cups for after
Sunday/5-Jul-20: Dinner was a half dose of Simple Smokin' Paella (Ainsley3,p81). Used allumettes fumées for the smoked ham and smoked paprika. I forgot the peas! It was good, anyhow, although the peas would be nice. Then a salad. Then strawberries and cream. We've eaten well.
Yogurt on overnight, as well as a batch of Overnight Bread (web), which is what I've decided to call Susan Dunaway's No-Knead Bread with my changes.
Progress on goals
This week: #1 VEG/FISH: 3; #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, June 29, 2020
Monday, June 22, 2020
This week in the kitchen
Monday/22-Jun-20: Dinner was a half dose of Curry-Scented Grilled Beef Lettuce Wraps (web). We had plates with the mini hamburgers, piles of rice noodles, lettuce leaves, and mint&cilantro leaves, as well as a small bowl of the sauce. It was pretty darn good.
Tuesday/23-Jun-20: We were supposed to barbecue a chicken today, but I forgot to put it on to marinate overnight, so that has to be postponed. For a starter (munchies while dinner finished up), we had Spicy Cucumber Wedges (MJ1, p172). For the main, there was a half dose of Squid in Spinach-Tomato Curry Sauce (Q&E, p72). As usual with Jaffrey, I used all the spices for a half recipe. Served over basmati rice. Yummy. Some mango sorbet for after.
Wednesday/24-Jun-20: The chicken that was supposed to be barbecued turned into Sesame-Crusted Roast Chicken (O&C, p416). Needing a close-fitting casserole with a lid, I soaked a Römertopf and used that. The chicken was delicious. Served with Oven-Fried Potatoes with Oregano and Lemon (O&C, p280). These were good as always; I really like the zing of the lemon juice added near the end of the cooking. And there was Beet Tzatziki (O&C, p467). Also good again. It was late and we were full, so no afters.
Yogurt on overnight.
Thursday/25-Jun-20: Dinner was Smoked Salmon & Peas with Creamy Gnocchi (web). This was easy-peasy and delicious. Followed by a big salad. Some chocolate squares for after.
Friday/26-Jun-20: Ed picked up shopping today. We'll have fish tomorrow.
Tonight we had a halfish dose of Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette (web; EW/may-jun16). I used polenta squares from the freezer. This is a really nice way to get a bunch of veggies. For after, we finished the mango sorbet with some strawberries.
Saturday/27-Jun-20: I’ve been failing in my bread duties. A bit belatedly, this afternoon I stated a loaf of Abm Whole Wheat Bread (MC), which is one we like a lot.
Dinner was Filet de Cabillaud en Croûte d’Amande (VPG; web, sort of, strangely this is the same photo but the ingredients are not quite the same). Don’t tell anybody, I forget to halve the parmesan so there was twice too much cheese. Never mind, it was good. The pink peppercorns on top at the end were nice. Served with some carrot and red lentil pasta. I didn’t like this much when it was done, so added a bit of butter. That and some freshly ground pepper made it pretty tasty. And some steamed broccoli. We were full.
Yogurt on overnight.
Sunday/28-Jun-20: Before dinner I started a pan of Vanilla Shortbread (file). This was really simple to assemble and get into the oven.
Dinner was a halfish dose of Sauté de Veau Piquant à la Mangue (web; VPG; again, the same picture, but a slightly different recipe; weird). I didn't deseed the chili, no surprise. This was easy and not ba. Served with Thai Cucumber Salad with Peanuts (web), which is my favorite Thai-ish cuke salad these days. For dessert we had the rest of the strawberries over shortbread with some cream. Yum. The shortbread is really "sandy" and very tasty.
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
Tuesday/23-Jun-20: We were supposed to barbecue a chicken today, but I forgot to put it on to marinate overnight, so that has to be postponed. For a starter (munchies while dinner finished up), we had Spicy Cucumber Wedges (MJ1, p172). For the main, there was a half dose of Squid in Spinach-Tomato Curry Sauce (Q&E, p72). As usual with Jaffrey, I used all the spices for a half recipe. Served over basmati rice. Yummy. Some mango sorbet for after.
Wednesday/24-Jun-20: The chicken that was supposed to be barbecued turned into Sesame-Crusted Roast Chicken (O&C, p416). Needing a close-fitting casserole with a lid, I soaked a Römertopf and used that. The chicken was delicious. Served with Oven-Fried Potatoes with Oregano and Lemon (O&C, p280). These were good as always; I really like the zing of the lemon juice added near the end of the cooking. And there was Beet Tzatziki (O&C, p467). Also good again. It was late and we were full, so no afters.
Yogurt on overnight.
Thursday/25-Jun-20: Dinner was Smoked Salmon & Peas with Creamy Gnocchi (web). This was easy-peasy and delicious. Followed by a big salad. Some chocolate squares for after.
Friday/26-Jun-20: Ed picked up shopping today. We'll have fish tomorrow.
Tonight we had a halfish dose of Grilled Polenta & Vegetables with Lemon-Caper Vinaigrette (web; EW/may-jun16). I used polenta squares from the freezer. This is a really nice way to get a bunch of veggies. For after, we finished the mango sorbet with some strawberries.
Saturday/27-Jun-20: I’ve been failing in my bread duties. A bit belatedly, this afternoon I stated a loaf of Abm Whole Wheat Bread (MC), which is one we like a lot.
Dinner was Filet de Cabillaud en Croûte d’Amande (VPG; web, sort of, strangely this is the same photo but the ingredients are not quite the same). Don’t tell anybody, I forget to halve the parmesan so there was twice too much cheese. Never mind, it was good. The pink peppercorns on top at the end were nice. Served with some carrot and red lentil pasta. I didn’t like this much when it was done, so added a bit of butter. That and some freshly ground pepper made it pretty tasty. And some steamed broccoli. We were full.
Yogurt on overnight.
Sunday/28-Jun-20: Before dinner I started a pan of Vanilla Shortbread (file). This was really simple to assemble and get into the oven.
Dinner was a halfish dose of Sauté de Veau Piquant à la Mangue (web; VPG; again, the same picture, but a slightly different recipe; weird). I didn't deseed the chili, no surprise. This was easy and not ba. Served with Thai Cucumber Salad with Peanuts (web), which is my favorite Thai-ish cuke salad these days. For dessert we had the rest of the strawberries over shortbread with some cream. Yum. The shortbread is really "sandy" and very tasty.
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
Wednesday, June 17, 2020
This week in the kitchen
Monday/15-Jun-20: Leftover tart for dinner. Should have been a salad, but I didn’t feel like it. Mini Häagen-Dazs ice cream cups for after. Later some bread with terrine de canard.
Started the dough for Susan Dunaway's No-Knead bread, using 3 cups T65 and 1 cups T110 flours.
Tuesday/16-Jun-20: Baked the bread in the morning. And it came right out of the pot. Yay.
First time we've been in the car together is several months. Today we both went to pick up an order from Leclerc Drive and then on to Brico Leclerc to do some shopping. Inside. Lots of people unmasked. The check-out people are protected, but hand-cleaning stuff is not to be found.
Finished Bishop on the way there. I was surprised how much I'd already used the book. Seems I used it a number of times before we moved here. I'll try some more of them before too long. The book is aimed at vegetarian family cooking, nothing too fancy, and realizing that time is short.
Hard-boiled/steamed four eggs.
Dinner was Curried Cauliflower Bisque (from the freezer) with tuna sandwiches. Too bad I didn't freeze the soup in smaller containers. We were full.
Think I should have started some bread this evening, but was too lazy.
Wednesday/17-Jun-20: Dinner was Beef or Lamb Jhal Faraizi (MJ@Home, p137), the whole recipe, for dinner. It tastes like an Inidan hash, but apparently it's often a breakfast dish with eggs. I thought briefly about adding some eggs for the last minutes of cooking, but thought we had enough protein. I used cooked lamb from the freezer. Served with Salaad (MJ@Home, p235), a nice salad I've made before. Some mini ice cream cups soothed the tongue after.
Yogurt on overnight. Realized later I should have started a bowlful of Dunaway's bread.
Thursday/18-Jun-20: During the day, I made some Old-Fashioned Buttermilk White Bread (MC). (I found some dried buttermilk, not Saco, at Amazon, so I'm trying buttermilk recipes.)
Ed picked an order from Intermarché Drive today. The bit of fish was quite large, so we'll have it twice with smallish portions. Dinner tonight was Salmon with Curried Yogurt & Cucumber Salad (web; EW/jul-aug19; cookbooker). I made all of the salad and sauce with half the salmon. For afters we had some nonettes that I bought on spec; they're little honey-drenched spice cakes filled with cassis jam. They weren't bad. Some buttermilk bread for after-afters.
Friday/19-Jun-20: Tonight's dinner was Salmon with Fennel & Sun-Dried Tomato Couscous (web; EW/jan-feb18). I didn't read this recipe closely enough when I chose it, thinking only that it would use up some oven-dried tomatoes from the freezer. Oops, it wants sun-dried tomato pesto. Off to the web. I found sun-dried tomato pesto with and without basil. Not having a superfluity of basil, I chose the one without and made a very loose, cut-back version. Neither of us are big fennel fans, but this was pretty good. We finished the nonettes (two each) for after.
I've chosen Mittal's Pure&Simple for my next cookbook to read. I'm not sure what prompted me to buy this and I haven't used it at all. Since my space allocated to Indian-ish cookbooks is over full, I'm trying to look at any relatively unused books here to see if I really need them. This one has lots of pictures and no index, so it's off to a bad start. We'll see.
Saturday/20-Jun-20: Dinner was a half recipe of Zucchini Ripieni—Stuffed Zucchini Baked in Tomato Sauce (TLItal, p41).
For the tomato sauce I made a hybrid of Marcella Hazzan's famous Tomato Sauce with Onion and Butter (ClassicItal, p152) and Salsa Pizaiola—Tomato and Garlic Sauce (TLItal, p43); I started with Hazan, then, noticing the recipe in TLItal, added a garlic clove (stuck on a toothpick for easy retrieval), oregano, basil, and bayleaf. For dessert we had some Häagen-Dazs mango sorbet that I impulse-bought. (Yes, you can do that shopping online too.)
Started a batch of Susan Dunaway's No-Knead Bread to bake tomorrow morning.
Sunday/21-Jun-20: Recycled a couple of rarely used cookbooks today. I'm really going to have to hustle now to meet my goal for the year.
Dinner was a half dose of Salade de Lentilles à la Fourme d'Ambert (web; Règal), served over some mixed lettuces. This should have served three, so the two of us were quite full. It was good.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 5; #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
Started the dough for Susan Dunaway's No-Knead bread, using 3 cups T65 and 1 cups T110 flours.
Tuesday/16-Jun-20: Baked the bread in the morning. And it came right out of the pot. Yay.
First time we've been in the car together is several months. Today we both went to pick up an order from Leclerc Drive and then on to Brico Leclerc to do some shopping. Inside. Lots of people unmasked. The check-out people are protected, but hand-cleaning stuff is not to be found.
Finished Bishop on the way there. I was surprised how much I'd already used the book. Seems I used it a number of times before we moved here. I'll try some more of them before too long. The book is aimed at vegetarian family cooking, nothing too fancy, and realizing that time is short.
Hard-boiled/steamed four eggs.
Dinner was Curried Cauliflower Bisque (from the freezer) with tuna sandwiches. Too bad I didn't freeze the soup in smaller containers. We were full.
Think I should have started some bread this evening, but was too lazy.
Wednesday/17-Jun-20: Dinner was Beef or Lamb Jhal Faraizi (MJ@Home, p137), the whole recipe, for dinner. It tastes like an Inidan hash, but apparently it's often a breakfast dish with eggs. I thought briefly about adding some eggs for the last minutes of cooking, but thought we had enough protein. I used cooked lamb from the freezer. Served with Salaad (MJ@Home, p235), a nice salad I've made before. Some mini ice cream cups soothed the tongue after.
Yogurt on overnight. Realized later I should have started a bowlful of Dunaway's bread.
Thursday/18-Jun-20: During the day, I made some Old-Fashioned Buttermilk White Bread (MC). (I found some dried buttermilk, not Saco, at Amazon, so I'm trying buttermilk recipes.)
Ed picked an order from Intermarché Drive today. The bit of fish was quite large, so we'll have it twice with smallish portions. Dinner tonight was Salmon with Curried Yogurt & Cucumber Salad (web; EW/jul-aug19; cookbooker). I made all of the salad and sauce with half the salmon. For afters we had some nonettes that I bought on spec; they're little honey-drenched spice cakes filled with cassis jam. They weren't bad. Some buttermilk bread for after-afters.
Friday/19-Jun-20: Tonight's dinner was Salmon with Fennel & Sun-Dried Tomato Couscous (web; EW/jan-feb18). I didn't read this recipe closely enough when I chose it, thinking only that it would use up some oven-dried tomatoes from the freezer. Oops, it wants sun-dried tomato pesto. Off to the web. I found sun-dried tomato pesto with and without basil. Not having a superfluity of basil, I chose the one without and made a very loose, cut-back version. Neither of us are big fennel fans, but this was pretty good. We finished the nonettes (two each) for after.
I've chosen Mittal's Pure&Simple for my next cookbook to read. I'm not sure what prompted me to buy this and I haven't used it at all. Since my space allocated to Indian-ish cookbooks is over full, I'm trying to look at any relatively unused books here to see if I really need them. This one has lots of pictures and no index, so it's off to a bad start. We'll see.
Saturday/20-Jun-20: Dinner was a half recipe of Zucchini Ripieni—Stuffed Zucchini Baked in Tomato Sauce (TLItal, p41).
For the tomato sauce I made a hybrid of Marcella Hazzan's famous Tomato Sauce with Onion and Butter (ClassicItal, p152) and Salsa Pizaiola—Tomato and Garlic Sauce (TLItal, p43); I started with Hazan, then, noticing the recipe in TLItal, added a garlic clove (stuck on a toothpick for easy retrieval), oregano, basil, and bayleaf. For dessert we had some Häagen-Dazs mango sorbet that I impulse-bought. (Yes, you can do that shopping online too.)
Started a batch of Susan Dunaway's No-Knead Bread to bake tomorrow morning.
Sunday/21-Jun-20: Recycled a couple of rarely used cookbooks today. I'm really going to have to hustle now to meet my goal for the year.
Dinner was a half dose of Salade de Lentilles à la Fourme d'Ambert (web; Règal), served over some mixed lettuces. This should have served three, so the two of us were quite full. It was good.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 5; #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, June 8, 2020
This week in the kitchen
Monday/8-Jun-20: First day for French lesson.
Last night, I put 100g of a mixed bean mix (that I bought on impulse) on to soak. This evening, sans electricité, I sautéed some chopped onion and potato with some sliced garlic, then added 4 cups of water, a chicken bouillon cube (organic), and a ham bone from the freezer. Cooked for a good long while. Turned into a pretty good soup. One hundred grams makes two substantial servings.
Tuesday/9-Jun-20: Made a loaf of Buckwheat Bread (Magic, p73). Used potato flour, 1:1, for the instant potato flakes; used treacle for the dark corn syrup. Tasty stuff.
Using up zucchini and red bell peppers, dinner was Zucchini and Red Pepper Tart (MDTarts, p38). The store-bought crust was not wonderful, but the tart itself was pretty good. It came out late, so we didn't have more to eat.
Wednesday/10-Jun-20: Ed picked up an order from Intermarché today. That included fish, but I’d already defrosted some lamb chops, so dinner was Lamb Cutlets with Mint, Chilli & Potatoes (web). There were only three lamb chops in the package, each with a long fat and meat “tail”. Very tasty this were especially the potatoes, which were steamed, then finished off in the fat and herbs left from the lamb. Served with some green beans that had been boiled, then topped with olive oil, lime juice, grated lime peel, and red pepper flakes. All good stuff. Some goat cheese for after. Yogurt on overnight.
Thursday/11-Jun-20: Using the cod we got yesterday, dinner was Fried Fish Steaks (Q&E, p67). Served with Karhai Broccoli (MJHome, p148) and Potato Chaat (MJHome, p165). All was good. More goat cheese for after.
Friday/12-Jun-20: Last night I used the last of my asafoetida. I remember my Indian cooking teacher said the little bakje would last a lifetime. It lasted about 40 years, not quite a lifetime. Knowing I was almost out, I ordered more. Twice. (Memory fail.) Today I discovered that neither contains pure asfaoetida. So I ordered yet another jar of the pure stuff. And that order has been cancelled.
Using my newly bought-via-Amazon buttermilk powder (no Saco here), I made Buttermilk Bread (MC), using chestnut honey, which might be a bit strong.
While Lockdown Lit was on, I put together Amazon Cake (Cocoa Cake) (Essential, p779). This is a really easy cake. It went in the oven at the same time as the leftover shepherd’s pie. We had the leftover pie with a nice salad, and followed by cake. We’re stuffed.
Saturday/13-Jun-20: When I defrosted the freezer on Thursday, I found a packet of skinless, boneless chicken thighs that had been declared lost. Today I defrosted that and we had a halfish recipe of Holy Yum Chicken (web), except that I only cooked my thighs for 30 minutes. Served with plain rice and Chinese-Style Asparagus Salad (QuickWok, p108). Pretty good stuff. Chocolate cake for lunch and for dinner.
Sunday/14-Jun-20: Made a loaf of Bill Hatcher's Italian Bread (MC), Basic/Rapid/L/d/-. It's good.
My second order of asafoetida has been cancelled. There's plenty of options with a mix (I have a couple of those) but the pure stuff seems to come only from India, where the post office seems not to be functioning.
Dinner was a halfish dose of Christmas Eve Cajun Shrimp, a recipe I collected in 2017 from EAT-L. Good stuff it was. Served with polenta and some haricots verts and asparagus. The buttery soppy from the shrimp was good with both. For dessert, with finished off the chocolate cake with some cream and raspberries fresh from the garden (including a little spider).
Yogurt on overnight.
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
Last night, I put 100g of a mixed bean mix (that I bought on impulse) on to soak. This evening, sans electricité, I sautéed some chopped onion and potato with some sliced garlic, then added 4 cups of water, a chicken bouillon cube (organic), and a ham bone from the freezer. Cooked for a good long while. Turned into a pretty good soup. One hundred grams makes two substantial servings.
Tuesday/9-Jun-20: Made a loaf of Buckwheat Bread (Magic, p73). Used potato flour, 1:1, for the instant potato flakes; used treacle for the dark corn syrup. Tasty stuff.
Using up zucchini and red bell peppers, dinner was Zucchini and Red Pepper Tart (MDTarts, p38). The store-bought crust was not wonderful, but the tart itself was pretty good. It came out late, so we didn't have more to eat.
Wednesday/10-Jun-20: Ed picked up an order from Intermarché today. That included fish, but I’d already defrosted some lamb chops, so dinner was Lamb Cutlets with Mint, Chilli & Potatoes (web). There were only three lamb chops in the package, each with a long fat and meat “tail”. Very tasty this were especially the potatoes, which were steamed, then finished off in the fat and herbs left from the lamb. Served with some green beans that had been boiled, then topped with olive oil, lime juice, grated lime peel, and red pepper flakes. All good stuff. Some goat cheese for after. Yogurt on overnight.
Thursday/11-Jun-20: Using the cod we got yesterday, dinner was Fried Fish Steaks (Q&E, p67). Served with Karhai Broccoli (MJHome, p148) and Potato Chaat (MJHome, p165). All was good. More goat cheese for after.
Friday/12-Jun-20: Last night I used the last of my asafoetida. I remember my Indian cooking teacher said the little bakje would last a lifetime. It lasted about 40 years, not quite a lifetime. Knowing I was almost out, I ordered more. Twice. (Memory fail.) Today I discovered that neither contains pure asfaoetida. So I ordered yet another jar of the pure stuff. And that order has been cancelled.
Using my newly bought-via-Amazon buttermilk powder (no Saco here), I made Buttermilk Bread (MC), using chestnut honey, which might be a bit strong.
While Lockdown Lit was on, I put together Amazon Cake (Cocoa Cake) (Essential, p779). This is a really easy cake. It went in the oven at the same time as the leftover shepherd’s pie. We had the leftover pie with a nice salad, and followed by cake. We’re stuffed.
Saturday/13-Jun-20: When I defrosted the freezer on Thursday, I found a packet of skinless, boneless chicken thighs that had been declared lost. Today I defrosted that and we had a halfish recipe of Holy Yum Chicken (web), except that I only cooked my thighs for 30 minutes. Served with plain rice and Chinese-Style Asparagus Salad (QuickWok, p108). Pretty good stuff. Chocolate cake for lunch and for dinner.
Sunday/14-Jun-20: Made a loaf of Bill Hatcher's Italian Bread (MC), Basic/Rapid/L/d/-. It's good.
My second order of asafoetida has been cancelled. There's plenty of options with a mix (I have a couple of those) but the pure stuff seems to come only from India, where the post office seems not to be functioning.
Dinner was a halfish dose of Christmas Eve Cajun Shrimp, a recipe I collected in 2017 from EAT-L. Good stuff it was. Served with polenta and some haricots verts and asparagus. The buttery soppy from the shrimp was good with both. For dessert, with finished off the chocolate cake with some cream and raspberries fresh from the garden (including a little spider).
Yogurt on overnight.
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, June 1, 2020
This week in the kitchen
Monday/1-Jun-20: Dinner was a half dose of Sweet Potato-and-Red Lentil Curry (web; CL/sep17), served over brown rice as suggested. I see now I forgot to add the coconut milk and cider vinegar. These might have helped, since I found it pretty blah; Ed liked it, though. Not sure why this was a crockpot recipe; it's something that cooks up easily on the stove in the time the rice got done. We were full.
Tuesday/2-Jun-20: My book group met today. The first time I've been out with people in two months.
Dinner was Chicken Schnitzel with Bacon and White Wine (web). I used lardons for the bacon. This was pretty good. Served with orzo and some steamed broccoli and asparagus. (The broccoli came complete with with big caterpiggle under the wrapping.) Some cookies for dessert.
Yogurt on overnight. Susan Dunaway's bread on overnight.
Wednesday/3-Jun-20: The bread wouldn't come out of the pot again. It turns out Ed hasn't been oiling the pot (cast iron) every time he washes it. I wonder how long it will take the pot to regain its seasoning? Won't be making that bread for a while.
Dinner was Fettuccine alle Zucchine e Zafferano—Fettuccine with Courgettes and Saffron Cream (ClassPasta, p91). Used tagliatelle from the freezer. Pretty good. Went to make a salad but the lettuce was not in good shape. Vanilla Pecan ice cream for after.
Thursday/4-Jun-20: Another load of grocery shopping today.
Dinner was a halfish recipe of Tzatziki Fish Tacos (web; cookbooker). I had slightly over half the fish and used all the rest (flour, panko, etc.); made about 2/3 of the tzatziki, because that's how much one of my jars holds. Cooked in the oven. This was yummy.
I intended to make a rhubarb crumble for dessert but this recipe for Crumble Fraise et Rhubarbe (web; cookbooker) came across my path and having strawberries in the groceries I made this. I used all 500g of the strawberries, plus about 325g of rhubarb. Cooking time seems too long; the crumble was a bit burnt. Otherwise very good.
Friday/5-Jun-20: Make more Abm Whole Wheat Bread (MC) (WW/Rapid/M/-/-) this morning. Good stuff.
Made a halfish dose of Admired Avocado Salsa Pasta (Ainsley3, p69). This was okay, nothing special. More strawberry-rhubarb crumble for dessert.
Saturday/6-Jun-20: Dinner was a two-thirds recipe of Stuffed Aubergines with Couscous (web). This was almost really good. The filling was stuffed into eggplants cut like baked potatoes, rather than halved, which would have been better. My eggplants had really bitter skin, so we peeled that off at table. The recipe doesn't say what to do with the flesh you scooped out of the eggplant. I chopped mine up and added it to the skillet before the ground beef. Used sambal and a squirt of lemon juice for the aci biber salçasi. Finished off the strawberry-rhubarb crumble for dessert.
Sunday/7-Jun-20: Made a loaf of Authentic French Bread (Magic, p22) (Basic/Rapid/M/d/-) for tomorrow.
Needed to use up the rest of the ground beef from yesterday and had two ideas. One of them needed potatoes and I have some to use up, so we had a half dose of Shepherd's Pie with Chipotle-Cheddar Mashed Potatoes (web). This was very yummy. I used mature English cheddar from the freezer, rather than American cheddar. And I used a whole chili in adobo there should have been only a half. Good stuff. Then a salad. We're full.
Yogurt on overnight.
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
Tuesday/2-Jun-20: My book group met today. The first time I've been out with people in two months.
Dinner was Chicken Schnitzel with Bacon and White Wine (web). I used lardons for the bacon. This was pretty good. Served with orzo and some steamed broccoli and asparagus. (The broccoli came complete with with big caterpiggle under the wrapping.) Some cookies for dessert.
Yogurt on overnight. Susan Dunaway's bread on overnight.
Wednesday/3-Jun-20: The bread wouldn't come out of the pot again. It turns out Ed hasn't been oiling the pot (cast iron) every time he washes it. I wonder how long it will take the pot to regain its seasoning? Won't be making that bread for a while.
Dinner was Fettuccine alle Zucchine e Zafferano—Fettuccine with Courgettes and Saffron Cream (ClassPasta, p91). Used tagliatelle from the freezer. Pretty good. Went to make a salad but the lettuce was not in good shape. Vanilla Pecan ice cream for after.
Thursday/4-Jun-20: Another load of grocery shopping today.
Dinner was a halfish recipe of Tzatziki Fish Tacos (web; cookbooker). I had slightly over half the fish and used all the rest (flour, panko, etc.); made about 2/3 of the tzatziki, because that's how much one of my jars holds. Cooked in the oven. This was yummy.
I intended to make a rhubarb crumble for dessert but this recipe for Crumble Fraise et Rhubarbe (web; cookbooker) came across my path and having strawberries in the groceries I made this. I used all 500g of the strawberries, plus about 325g of rhubarb. Cooking time seems too long; the crumble was a bit burnt. Otherwise very good.
Friday/5-Jun-20: Make more Abm Whole Wheat Bread (MC) (WW/Rapid/M/-/-) this morning. Good stuff.
Made a halfish dose of Admired Avocado Salsa Pasta (Ainsley3, p69). This was okay, nothing special. More strawberry-rhubarb crumble for dessert.
Saturday/6-Jun-20: Dinner was a two-thirds recipe of Stuffed Aubergines with Couscous (web). This was almost really good. The filling was stuffed into eggplants cut like baked potatoes, rather than halved, which would have been better. My eggplants had really bitter skin, so we peeled that off at table. The recipe doesn't say what to do with the flesh you scooped out of the eggplant. I chopped mine up and added it to the skillet before the ground beef. Used sambal and a squirt of lemon juice for the aci biber salçasi. Finished off the strawberry-rhubarb crumble for dessert.
Sunday/7-Jun-20: Made a loaf of Authentic French Bread (Magic, p22) (Basic/Rapid/M/d/-) for tomorrow.
Needed to use up the rest of the ground beef from yesterday and had two ideas. One of them needed potatoes and I have some to use up, so we had a half dose of Shepherd's Pie with Chipotle-Cheddar Mashed Potatoes (web). This was very yummy. I used mature English cheddar from the freezer, rather than American cheddar. And I used a whole chili in adobo there should have been only a half. Good stuff. Then a salad. We're full.
Yogurt on overnight.
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
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