Monday/1-Apr-19: A very old favorite tonight, Spring Day Skillet Supper, from my old GreenBooks. Yellow split peas, green peas, noodles, hard-boiled eggs, avocado, what could be better. And a salad. Then a pair of chocolate-covered madeleines. I'm stuffed.
Tuesday/2-Apr-19: Using up freezer stuff tonight. I stuffed globe zucchinis with chopped cooked beef, duxelles, brown rice, pizza sauce, onions, garlic, and whatever else I thought of. Baked all in the oven till it was more or less done. And some spinach gnocchi that were on sale. Finished off with a pair of chocolate-covered madeleines each.
Wednesday/3-Apr-19: Dinner was Hoisin Chicken Breasts with Grilled Peppers and Onions (License, p199). This was pretty good, if a bit burnt when Ed got distracted from the bbq to set the table. Served with trio rice and a big salad. Some mini ice cream bars from dessert.
Yogurt on overnight.
Thursday/4-Apr-19: Shopping today. Whew, it was a big one. Have to get back on a cheap track next week.
Heard my first cuckoo for this year in the afternoon.
Dinner was Grilled or Bhuna Fish Steaks (Foolproof, p44) using tuna. Cooked under the grill, but it would have been better to do on a grill pan where you can watch the doneness. Served with Indian Mashed Potatoes (Q&E, p90) and steamed haricots verts tossed with some lemon juice and garam masala. Fished with store-bought riz au lait.
Friday/5-Apr-19: Made up a half dose of Banana-Ginger Chutney (VegPlanet, p44) to go with the foie gras we'll have as a starter on Sunday.
It was supposed to be this week's Dreaded day today, but after a day of house-cleaning (company comes tomorrow), I just didn't feel like it. I'll try to double up in the next couple of weeks. Ed went for pizza instead.
Yogurt on overnight.
Saturday/6-Apr-19: We picked up Hitomi and Rebecca from the train today. Came home via the crafts show in La Rochefoucauld. For dinner there was Spinach Salad with Pears, Pecans and Feta (MDSalad, p28), an old travelers' favorite. Then some cheese. Then some cornuelles, first of the year.
Sunday/7-Apr-19: Started yogurt this morning, but didn't manage to do it early, so it will be after 23.00 when I can put it up.
For a starter tonight, we split a small jar of foie gras that Cath brought us, with some toasts, a toefje of salad, and Banana-Ginger Chutney. Then. Rôti de Porc au Jambron Cru (VPG, recipe), with French Scalloped Potatoes—Pommes de Terre Dauphinoise (BEFCC, p51) and steamed broccoli (with lemon juice and a Penzey salad sprinkle). Then more cheese. Then some store-bought chocolate mousse.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: no
Cookbooks of the month: The Dreaded Broccoli Cookbook
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Showing posts with label ~Foolproof. Show all posts
Showing posts with label ~Foolproof. Show all posts
Monday, April 1, 2019
Monday, May 21, 2018
This week in the kitcchen
Monday/21-May-18: Stormy day today, with a swarm of bees, who disappeared just before the beekeeper arrived, just to make it interesting.
Our meal was Carrot-Lentil Soup with(out) Rosemary-Garlic Croutons (BoldVeg, p52). (Didn't have the oomph for the croutons, but it wasn't a big problem.) Pretty good soup. Served with Baguette Sandwiches with Asparagus (web; cookbooker). All good.
Tuesday/22-May-18: Our meal was a half recipe of Chipotle Shrimp Coleslaw (web), served over long-grain brown rice. We bought thought the coleslaw might be a bit weird, but very good. The brown rice gave a nice underlying chew to go with the crunch. I had just less than 150g of frozen cooked shrimp and was too lazy to open another package. More would have been better. Still, a tasty and enjoyable meal. Mini ice cream bars for dessert
Wednesday/23-May-18: Shopping today.
When we got home, I made some guacamole to eat with Doritos that Cath got us.
For our meal we had Fish in a Green Sauce (Foolproof, p50), made with tuna. This was yummy. The sauce was a bit runny because I added too much water. As sides there were Stir-Fried Cauliflower with Green Chilies (Foolproof, p90) and Potatoes with Cumin (Foolproof, p94). The cauliflower was good. My medium cauliflower, though, was about 1.7kg; I'm wondering where Jaffrey finds large ones weighing 450g? I used about 300g of florets, which was a bit much for the two of us. I had some nice newish potatoes, so didn't peel them. No matter. We ate generously and well.
Thursday/24-May-18: Pasta today. I made Southwestern Corn Pasta (PastaMach, p73; cookbooker). Served with Cilantro Pesto from the freezer. Pretty good stuff. Then a big salad. Then Ed made a little fruit salad (apples, strawberries, and banana) with mascarpone cream. We ate yummily.
Friday/25-May-18: Our meal today was Stir-Fried Thai Green Curry Chicken with Aubergines (HomTrav, p152), over rice. This was quite tasty. I used about half the meat (skinless, boneless thighs) with more or less all the sauce. Fast if you don't count roasting the eggplant, which you can do ahead. Ice cream for dessert.
Yogurt on overnight
Saturday/26-May-18: Stormy day today. Many electric outages. There was an outage of several second which turned the stove clock off. When stove clock isn’t set the ovens don't work. Oops.
I started a loaf of bread based on Ratio. I'd typed out the recipe, but managed to get the ingredients not in order of use, so ended up with too little salt, and almost too much yeast. (That's when I realized something was wrong.) The yeast seems to be working at least a bit in the loaf-to-be. The bread is in the fridge overnight to be baked tomorrow. Think my yeast is on its last legs. There is a bit of activity in the bread, but I couldn’t get much proofing action in. Will toss it.
Our dinner was Spicy Pork Rolls with Minted Yogurt (200Budget, p130; cookbooker). This was super yummy with turkey scallops, rather than pork, and no minted yogurt. We're a bit short on veg this week, but I found this easy and delicious recipe for Roasted Thai Curry Cauliflower (web). And then there was rice. We ate well. Even though we've had Thai two nights in a row.
Sunday/27-May-18: Finished off the Ratio bread. Pretty darn good stuff.
More storms this afternoon.
Our meal was Ten-Minute Asparagus and Brown Rice (web). Nothing 10-minute about it if you make your own brown rice. I liked this; Ed didn't. Oh well.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 5; #3 COOKBOOK: yes
Cookbooks of the month: BoldVeg and 200Budget
This month: #4 PASTA: yes; #5 BREAD: yes; #6 GUESTS: yes
Our meal was Carrot-Lentil Soup with(out) Rosemary-Garlic Croutons (BoldVeg, p52). (Didn't have the oomph for the croutons, but it wasn't a big problem.) Pretty good soup. Served with Baguette Sandwiches with Asparagus (web; cookbooker). All good.
Tuesday/22-May-18: Our meal was a half recipe of Chipotle Shrimp Coleslaw (web), served over long-grain brown rice. We bought thought the coleslaw might be a bit weird, but very good. The brown rice gave a nice underlying chew to go with the crunch. I had just less than 150g of frozen cooked shrimp and was too lazy to open another package. More would have been better. Still, a tasty and enjoyable meal. Mini ice cream bars for dessert
Wednesday/23-May-18: Shopping today.
When we got home, I made some guacamole to eat with Doritos that Cath got us.
For our meal we had Fish in a Green Sauce (Foolproof, p50), made with tuna. This was yummy. The sauce was a bit runny because I added too much water. As sides there were Stir-Fried Cauliflower with Green Chilies (Foolproof, p90) and Potatoes with Cumin (Foolproof, p94). The cauliflower was good. My medium cauliflower, though, was about 1.7kg; I'm wondering where Jaffrey finds large ones weighing 450g? I used about 300g of florets, which was a bit much for the two of us. I had some nice newish potatoes, so didn't peel them. No matter. We ate generously and well.
Thursday/24-May-18: Pasta today. I made Southwestern Corn Pasta (PastaMach, p73; cookbooker). Served with Cilantro Pesto from the freezer. Pretty good stuff. Then a big salad. Then Ed made a little fruit salad (apples, strawberries, and banana) with mascarpone cream. We ate yummily.
Friday/25-May-18: Our meal today was Stir-Fried Thai Green Curry Chicken with Aubergines (HomTrav, p152), over rice. This was quite tasty. I used about half the meat (skinless, boneless thighs) with more or less all the sauce. Fast if you don't count roasting the eggplant, which you can do ahead. Ice cream for dessert.
Yogurt on overnight
Saturday/26-May-18: Stormy day today. Many electric outages. There was an outage of several second which turned the stove clock off. When stove clock isn’t set the ovens don't work. Oops.
I started a loaf of bread based on Ratio. I'd typed out the recipe, but managed to get the ingredients not in order of use, so ended up with too little salt, and almost too much yeast. (That's when I realized something was wrong.) The yeast seems to be working at least a bit in the loaf-to-be. The bread is in the fridge overnight to be baked tomorrow. Think my yeast is on its last legs. There is a bit of activity in the bread, but I couldn’t get much proofing action in. Will toss it.
Our dinner was Spicy Pork Rolls with Minted Yogurt (200Budget, p130; cookbooker). This was super yummy with turkey scallops, rather than pork, and no minted yogurt. We're a bit short on veg this week, but I found this easy and delicious recipe for Roasted Thai Curry Cauliflower (web). And then there was rice. We ate well. Even though we've had Thai two nights in a row.
Sunday/27-May-18: Finished off the Ratio bread. Pretty darn good stuff.
More storms this afternoon.
Our meal was Ten-Minute Asparagus and Brown Rice (web). Nothing 10-minute about it if you make your own brown rice. I liked this; Ed didn't. Oh well.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 5; #3 COOKBOOK: yes
Cookbooks of the month: BoldVeg and 200Budget
This month: #4 PASTA: yes; #5 BREAD: yes; #6 GUESTS: yes
Friday, August 23, 2013
IHCC: August Pot Luck
Between kitchen renovations and the zucchini glut from the garden, there's not much serious cooking going on here right now. But today was shopping day, and shopping day means fresh fish. What better way is there to cook fish than Indian? A quick trip through Madhur Jaffry's books came up with quite a long short list of fish-for-dinner recipes.
Using up bits of garden bounty, I served the fish with Pan-Grilled Zucchini (At Home with Madhur Jaffrey, p173) and Fried Aubergine (Eggplant) Slices (Madhur Jaffrey's Indian Cooking, p99), both of which I've made before. The zucchini is pan-fried (you could also pan-grill it) then sprinkled with a squeeze of lemon then some salt, freshly ground black pepper, ground roasted cumin, and cayenne. The eggplant is tossed with salt, turmeric, cayenne, and freshly ground black pepper, then pan-fried and served with slices of lemon. I've not done this yet, but I next time I'll cut the eggplant slices a bit bigger and add just a bit of oil with spices, then pan-grill or broil them.
For the fish dish, I finally settled on Grilled or Bhuna Fish Steaks from Foolproof Indian Cooking (p44), using some salmon fillets rather than swordfish (or other) steaks. You make a lumpy sort of paste of grated ginger, crushed garlic cloves, garam masala, ground cumin, turmeric, ground mustard, cayenne, lemon juice, salt&pepper, and maybe a bit of water. Spread this on the fish and let it sit while you get everything else ready. Then just pop it under the broiler or on the grill till it's done.
Visit this week's I Heart Cooking Clubs to see what's turned up in this week's pot luck. I'm also sharing this with the newly discovered Cook Your Books, where I'll try to share monthly something cooked from a seldom or never used cookbook. Since this fish dish is the first I've made from Foolproof, it qualifies.
Using up bits of garden bounty, I served the fish with Pan-Grilled Zucchini (At Home with Madhur Jaffrey, p173) and Fried Aubergine (Eggplant) Slices (Madhur Jaffrey's Indian Cooking, p99), both of which I've made before. The zucchini is pan-fried (you could also pan-grill it) then sprinkled with a squeeze of lemon then some salt, freshly ground black pepper, ground roasted cumin, and cayenne. The eggplant is tossed with salt, turmeric, cayenne, and freshly ground black pepper, then pan-fried and served with slices of lemon. I've not done this yet, but I next time I'll cut the eggplant slices a bit bigger and add just a bit of oil with spices, then pan-grill or broil them.
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