Monday/28-Sep-20: Dinner was Pasta with Arugula Pesto (VegPlanet, p85). Served half of this tonight over whole wheat spaghetti. Froze the rest for another night (to be finished with Parmesan, salt and a pinch of cayenne). Then a sliced tomato each, with mozzarella and basil. Then some tapioca pudding.
Tuesday/29-Sep-20: Dinner was Vegetarian Korma (pdf). It's adapted from a recipe here, using coconut milk instead of cream and a whole red bell pepper instead of halves of green and red. I used ground almonds, easily available, instead of ground cashews. Not bad stuff. Finished the tapioca pudding for after.
Wednesday/30-Sep-20: Really didn't feel like cooking what was on the plan. Instead I made Linguine with Shrimp and Zucchini (30MinPasta, p108. This isn't a favorite from this book, but suited the time and ingredients at hand. Then a little salad of sucrines and avocado. Some chocolate-covered madeleines for after.
Yogurt on overnight.
Thursday/1-Oct-20: Dinner was the chicken version of Tandoori Chicken (or Salmon) (web), a Mark Bittmann recipe. Quite good. I didn't wipe off enough of the marinade, so that was a bit burnt, but the chicken was yummy. Served with Carrots with Cilantro (MJ@Home, p149) and Tomato Pullao (MJ@Home, p211). I didn't do that last one pilaf-style, but used the blended tomatoes as the liquid to cook like regular rice on the stovetop. Pretty good.
Friday/2-Oct-20: The wok burner, which was leaking gas, got fixed this a.m.
Picked up an order from Intermarché Drive.
Cleaned a shelf of food literature today and put a bunch of books in the recycle box. Hard to let some of them go, but I won't read them again, so no point in keeping them. Put several that had lots of stickies back on shelf. Need to go through those and save any recipes that need saving.
Dinner was One-Pan Fabulous Fish (web), with cod. Fabulous, maybe not. Easy and fast and a one-pot meal, yes. A pair of chocolate-covered madeleines each for after.
Saturday/3-Oct-20: After getting a bowl and platter down for serving dinner, I tripped over a stepstool and fell, breaking both dishes. Ed said Uh-oh and continued doing what he was doing, without asking or looking how I was. I know how I rate now.
Dinner was Sheet Pan Sausage and Potatoes (web). The string beans (haricots verts) I ordered for Friday didn't show up, so I used broccoli instead. Toulouse sausages instead of Italian links. This is easy to put together and pretty good stuff. Any kind of sausage would work; the Toulouse sausages, bought recently on sale, were quite tasty. We couldn't eat it all, so will have leftovers next week. A pair of chocolate-covered madeleines each for after.
Sunday/4-Oct-20: Meant to make some semolina gnocchi today, but didn't have the oomph. Instead, having goat cheese to use up, I made Goat Cheese, Chive, and Chili Pepper Sauce for Pasta (MarCuc, p167). This is an old favorite, tasty and easy to assemble. Before dinner, I put a Far aux Pruneaux (web) in the oven.
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, September 28, 2020
Monday, September 21, 2020
This week in the kitchen
Monday/21-Sep-20: The leftover zucchini ravioli got re-warmed to serve as a side dish for some grilled boneless pork chops, along with the last bits of an odd pasta shape. (Trying to reduce my collection of pastas.) Pretty good, and Buddy enjoyed much plate licking. A pair of chocolate-covered madeleines each for after.
Tuesday/22-Sep-20: Use-up-veggies night. The potatoes we got yesterday are pretty eye-y, so I trimmed those back to make a sort of scalloped potatoes based on French Scalloped Potatoes (BEFCC, p51), with blue cheese stirred into the sauce before baking. Topped with some steamed broccoli. Pretty tasty stuff. A pair of chocolate-covered madeleines each for after.
Wednesday/23-Sep-20: Made another loaf of English Muffin Bread (BMB, p17); such good stuff.
Made Cinnamon Fluff Cake (MC). Tore into two pieces coming out of the bundt pan. Still tastes good.
Dinner was Chipotle Turkey and Corn Soup (MC). Good stuff.
Thursday/24-Sep-20: Dinner was based on Coconut Curry Shrimp (web). I made about a third recipe, and added frozen peas with the shrimp at the end for some vegetable matter. Used just a dab of honey but that was too much. Totally unnecessary I think. Some Cinnamon Fluff Cake for after.
Friday/25-Sep-20: Picked up an order at Intermarché. It appears I forgot to remove sardines from my basket, so we'll have fish two nights in a row here.
Tonight's dinner was Grilled Lemon-Soy Salmon (MC; CL/oct03; web). This is easy and good. Annoying that the poissonière gave me a tail bit and a regular body bit, and the thinner tail cooked much faster. Served with some steam-sautéed potatoes, but I started with too much water, so they were only steamed. And some steamed carrots and broccoli. We finished the Cinnamon Fluff Cake for after.
Saturday/26-Sep-20: Tonight we had the sardines that I bought inadvertently, Sarde Frites (TuscKitch, p148); I used polenta rather than bread crumbs for the crunchy bit. I sliced up a lemon as suggested and entrusted them to Ed to bring to table, but he forgot. Instead we used sriracha (Ed) and jalapeño Tabasco (me) to bring up the taste. Served with corn, crozets, and a sliced tomato.
Sunday/27-Sep-20: Dinner was Braised Veal, Carrot, Olives and Capers (web). This was pretty good. I had more than enough meat, so we'll have an extra meal of it. Served over smashed potatoes. Followed by a big salad. Then a pair of chocolate-covered madeleines each.
Yogurt on overnight. Overnight bread on overnight too.
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
Tuesday/22-Sep-20: Use-up-veggies night. The potatoes we got yesterday are pretty eye-y, so I trimmed those back to make a sort of scalloped potatoes based on French Scalloped Potatoes (BEFCC, p51), with blue cheese stirred into the sauce before baking. Topped with some steamed broccoli. Pretty tasty stuff. A pair of chocolate-covered madeleines each for after.
Wednesday/23-Sep-20: Made another loaf of English Muffin Bread (BMB, p17); such good stuff.
Made Cinnamon Fluff Cake (MC). Tore into two pieces coming out of the bundt pan. Still tastes good.
Dinner was Chipotle Turkey and Corn Soup (MC). Good stuff.
Thursday/24-Sep-20: Dinner was based on Coconut Curry Shrimp (web). I made about a third recipe, and added frozen peas with the shrimp at the end for some vegetable matter. Used just a dab of honey but that was too much. Totally unnecessary I think. Some Cinnamon Fluff Cake for after.
Friday/25-Sep-20: Picked up an order at Intermarché. It appears I forgot to remove sardines from my basket, so we'll have fish two nights in a row here.
Tonight's dinner was Grilled Lemon-Soy Salmon (MC; CL/oct03; web). This is easy and good. Annoying that the poissonière gave me a tail bit and a regular body bit, and the thinner tail cooked much faster. Served with some steam-sautéed potatoes, but I started with too much water, so they were only steamed. And some steamed carrots and broccoli. We finished the Cinnamon Fluff Cake for after.
Saturday/26-Sep-20: Tonight we had the sardines that I bought inadvertently, Sarde Frites (TuscKitch, p148); I used polenta rather than bread crumbs for the crunchy bit. I sliced up a lemon as suggested and entrusted them to Ed to bring to table, but he forgot. Instead we used sriracha (Ed) and jalapeño Tabasco (me) to bring up the taste. Served with corn, crozets, and a sliced tomato.
Sunday/27-Sep-20: Dinner was Braised Veal, Carrot, Olives and Capers (web). This was pretty good. I had more than enough meat, so we'll have an extra meal of it. Served over smashed potatoes. Followed by a big salad. Then a pair of chocolate-covered madeleines each.
Yogurt on overnight. Overnight bread on overnight too.
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
Monday, September 14, 2020
This week in the kitchen
Monday/14-Sep-20: Dinner was a halfish dose of Chicken, Red Lentils, and Green Beans in One Pot (Q&E, p58), which seems to be one of the few recipes I've tried from this book that I've found distinctly blah. I used four chicken thighs (skinned) and some tough green beans. Over basmati rice. Chocolate covered madeleines for after
Yogurt on overnight.
Tuesday/15-Sep-20: Our first meal in a restaurant since the Covid-19 emergency started. Hoping it was an ok thing to do.
Some fruit and madeleines in the evening.
Wednesday/16-Sep-20: Tonight there was store-boughten gnocchi with Hazan's famous tomato sauce from the freezer. Here's a photo, for the Cooking Marcella Hazan group on Facebook.
Thursday/17-Sep-20: Picked up an order from Intermarché Drive today, so it was fish for dinner.
We had a halfish recipe of Vissalade me Komijn-Mosterddressing (Del). Can't find it on the web anywhere. It was okay, but not worth copying. Fish (cod tonight), watercress (arugla, since I've rarely seen watercress here), orzo/risoni, currants, and pine nuts, in a dressing with coarse mustard and cumin (I used ground roasted, rather than whole seeds). A nice, light meal on a hot night. Some cookies for after.
Yogurt on overnight.
Tuesday/15-Sep-20: Our first meal in a restaurant since the Covid-19 emergency started. Hoping it was an ok thing to do.
Some fruit and madeleines in the evening.
Wednesday/16-Sep-20: Tonight there was store-boughten gnocchi with Hazan's famous tomato sauce from the freezer. Here's a photo, for the Cooking Marcella Hazan group on Facebook.
Followed by a big salad. Some cookies for after.
Thursday/17-Sep-20: Picked up an order from Intermarché Drive today, so it was fish for dinner.
We had a halfish recipe of Vissalade me Komijn-Mosterddressing (Del). Can't find it on the web anywhere. It was okay, but not worth copying. Fish (cod tonight), watercress (arugla, since I've rarely seen watercress here), orzo/risoni, currants, and pine nuts, in a dressing with coarse mustard and cumin (I used ground roasted, rather than whole seeds). A nice, light meal on a hot night. Some cookies for after.
Yogurt on overnight.
Friday/18-Sep-20: Made a loaf of English Muffin Bread (BMB, p17).
For dinner I defrosted some sauce from chicken paprikash. Flattened a pair of kip filets, S&P, a bit of smoked paprika, dredged in flour, then sautéed in butter and olive oil. Served with tagliatelle and steamed broccoli. Good stuff.
Saturday/19-Sep-20: Spent the afternoon waiting for Orange to come to fix the phone. They called Corinne (my French teacher who has been helping contact Orange in the last days) to tell her it was working. She said, No, go to the house. So a guy came, after the end of the appointed period. Everything's ok, but not the tonalité; what that means in this situation, I don't know. Anyhow, it's something that Orange can fix at the office. Which won't be open till Monday. He said he'd call to be sure it was fixed. How nice.
Dinner was Zucchini Ravioli (web), about a half recipe. I very loosely followed this recipe for the marinara sauce. Forgot to take the dried chili out when I removed the basil spring. I got it in my serving — ouch! The "ravioli" were okay, nothing special. Then a small salad. Then some mini ice cream cups.
Start some Overnight Bread.
Sunday/20-Sep-20: Bake Overnight Bread. Good stuff.
Dinner was Enchiladas Verdes (Green Enchiladas) (web), with some modifications of course. For a start, two kip filets weigh a lot less than one pound. I ended up with eight enchiladas. I mixed some crème fraîche with the salsa verde left after rolling the tortillas. No queso fresco; I used some tomme des Pyrenees, a mild cow cheese. Made up some Spanish rice, with carrots, peas, corn, and red bell pepper from the freezer; used the chicken poaching juice for the water. Forgot to salt, so that had to be done at table. Pretty good stuff.
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
Friday/18-Sep-20: Made a loaf of English Muffin Bread (BMB, p17).
For dinner I defrosted some sauce from chicken paprikash. Flattened a pair of kip filets, S&P, a bit of smoked paprika, dredged in flour, then sautéed in butter and olive oil. Served with tagliatelle and steamed broccoli. Good stuff.
Saturday/19-Sep-20: Spent the afternoon waiting for Orange to come to fix the phone. They called Corinne (my French teacher who has been helping contact Orange in the last days) to tell her it was working. She said, No, go to the house. So a guy came, after the end of the appointed period. Everything's ok, but not the tonalité; what that means in this situation, I don't know. Anyhow, it's something that Orange can fix at the office. Which won't be open till Monday. He said he'd call to be sure it was fixed. How nice.
Dinner was Zucchini Ravioli (web), about a half recipe. I very loosely followed this recipe for the marinara sauce. Forgot to take the dried chili out when I removed the basil spring. I got it in my serving — ouch! The "ravioli" were okay, nothing special. Then a small salad. Then some mini ice cream cups.
Start some Overnight Bread.
Sunday/20-Sep-20: Bake Overnight Bread. Good stuff.
Dinner was Enchiladas Verdes (Green Enchiladas) (web), with some modifications of course. For a start, two kip filets weigh a lot less than one pound. I ended up with eight enchiladas. I mixed some crème fraîche with the salsa verde left after rolling the tortillas. No queso fresco; I used some tomme des Pyrenees, a mild cow cheese. Made up some Spanish rice, with carrots, peas, corn, and red bell pepper from the freezer; used the chicken poaching juice for the water. Forgot to salt, so that had to be done at table. Pretty good stuff.
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, September 7, 2020
This week in the kitchen
Monday/7-Sep-20: Easy dinner tonight. Ravioli à la Panna using raviolis filled with ham, peas, and mozzarella. Made a big salad with the rest of yesterday's arugula, and a big home-grown tomato. Used some of the tomato slices to make mini insalatas caprese with a bit of leftover mozzarella from the fridge. That's all, we were full.
Yogurt on overnight.
Tuesday/8-Sep-20: Dinner was a halfish dose of Cardamom Chicken Stew in the Indian Style (BigFlav, p304). The original recipe wants 12 thighs for four people. That seems excessive; we usually do four for two. Very tasty. Might be better to remove the skin for cooking, since we don't usually eat skin cooked in this way. There was lots of liquid left, and I'll freeze a bit to use for something else. Served with plain basmati rice and some Zucchini in a Yogurt Dressing (SpiceKitch, p58), an old favorite. We're full, no dessert needed.
Wednesday/9-Sep-20: Late lunch made for a late dinner. :-( We had Crispy Scallops (web; online). (I got the recipe for the scallops, without the salad, from EAT-L. The salad isn't very appealing to me.) These were good. Served with grits and Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214), which is a favorite nowadays. My lemon thyme died, so it was plain thyme, and I didn't have time to chop some pistachios (a nice crunch), but it was still good. Used my Dutch kaaschijfje to slice the zukes. That's all.
Thursday/10-Sep-20: Made a loaf of Oat Bread (BigGerman, p29) (Basic/Rapid/L/d/-). Very tasty. Hope it holds up over the next days better than the Oatmeal Sesame Bread did.
Dinner was pork ribs (a rare find at the grocery) à la Leo Koning (e.g.,a ton of salt,a half ton of cayenne; with a nod to Chef John I supplemented this with some garlic powder and black pepper. Cooked on low low low until they're done, several hours). A nice messy dinner once in a while, but the first time since we've moved, since finding unadulterated ribs is an unusual happening. Usually they're already marinatee, and perhaps cooked, Mexican or whatnot. Served with Clothilde Dusoulier's Perfect Roasted Potatoes (web). And Madhur Jaffrey's Zucchini and Feta Cheese Salad (WorldVeg, p640). We're stuffed.
Yogurt on overnight.
Friday/11-Sep-20: Dinner was a half recipe of Chickpea Dumplings in Curried Tomato Sauce (EW/oct19; web. I used a single can of tomato pulp (supposedly seedless), rather than the two tomato-y cans indicated. Pretty good stuff.
Saturday/12-Sep-20: Ed picked up an order from Intermarché Drive today.
Dinner was Baked Salmon with Herb Tahini (web). This was good, even though I see that I forgot the pine nuts in the herb topping. Served with Moroccan couscous and leftover zucchini-feta salad. Then a plate of sliced tomato from the potager, with S&P and olive oil and basil. Yum. Some cookies for after.
Sunday/13-Sep-20: Put the meat for Beef Tikka (RezaSpice, p100) on for its first marinade fairly early (for me). Went away for a while. Made the second marinade and added to the meat. Ed bbq'd this perfectly. Not the best written recipe, but really delicious. Served with (MJ's Simple Buttery Rice with Onions (out of my head) and Pan-Grilled Zucchini (MJ@Home, p173), an old favorite. Rather than using a frying pan, I sprayed the zucchini slices with oil and grilled them on the grill pan that came with the stove. All was good.
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
Yogurt on overnight.
Tuesday/8-Sep-20: Dinner was a halfish dose of Cardamom Chicken Stew in the Indian Style (BigFlav, p304). The original recipe wants 12 thighs for four people. That seems excessive; we usually do four for two. Very tasty. Might be better to remove the skin for cooking, since we don't usually eat skin cooked in this way. There was lots of liquid left, and I'll freeze a bit to use for something else. Served with plain basmati rice and some Zucchini in a Yogurt Dressing (SpiceKitch, p58), an old favorite. We're full, no dessert needed.
Wednesday/9-Sep-20: Late lunch made for a late dinner. :-( We had Crispy Scallops (web; online). (I got the recipe for the scallops, without the salad, from EAT-L. The salad isn't very appealing to me.) These were good. Served with grits and Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214), which is a favorite nowadays. My lemon thyme died, so it was plain thyme, and I didn't have time to chop some pistachios (a nice crunch), but it was still good. Used my Dutch kaaschijfje to slice the zukes. That's all.
Thursday/10-Sep-20: Made a loaf of Oat Bread (BigGerman, p29) (Basic/Rapid/L/d/-). Very tasty. Hope it holds up over the next days better than the Oatmeal Sesame Bread did.
Dinner was pork ribs (a rare find at the grocery) à la Leo Koning (e.g.,a ton of salt,a half ton of cayenne; with a nod to Chef John I supplemented this with some garlic powder and black pepper. Cooked on low low low until they're done, several hours). A nice messy dinner once in a while, but the first time since we've moved, since finding unadulterated ribs is an unusual happening. Usually they're already marinatee, and perhaps cooked, Mexican or whatnot. Served with Clothilde Dusoulier's Perfect Roasted Potatoes (web). And Madhur Jaffrey's Zucchini and Feta Cheese Salad (WorldVeg, p640). We're stuffed.
Yogurt on overnight.
Friday/11-Sep-20: Dinner was a half recipe of Chickpea Dumplings in Curried Tomato Sauce (EW/oct19; web. I used a single can of tomato pulp (supposedly seedless), rather than the two tomato-y cans indicated. Pretty good stuff.
Saturday/12-Sep-20: Ed picked up an order from Intermarché Drive today.
Dinner was Baked Salmon with Herb Tahini (web). This was good, even though I see that I forgot the pine nuts in the herb topping. Served with Moroccan couscous and leftover zucchini-feta salad. Then a plate of sliced tomato from the potager, with S&P and olive oil and basil. Yum. Some cookies for after.
Sunday/13-Sep-20: Put the meat for Beef Tikka (RezaSpice, p100) on for its first marinade fairly early (for me). Went away for a while. Made the second marinade and added to the meat. Ed bbq'd this perfectly. Not the best written recipe, but really delicious. Served with (MJ's Simple Buttery Rice with Onions (out of my head) and Pan-Grilled Zucchini (MJ@Home, p173), an old favorite. Rather than using a frying pan, I sprayed the zucchini slices with oil and grilled them on the grill pan that came with the stove. All was good.
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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