This week in the kitchen

Monday/23-May-22: Dinner was an old favorite, Chicken Diane (MC; GD). With that was Parmesan Carrots with Lemon-Parsley Dressing (web; CL/mar17) and some spaghettis courts. HD mini cups of ice cream for after.

Tuesday/24-May-22: Dinner was a half version of Moroccan Fish Tagine (web; GD). I used my tagine instead of a Dutch oven. Although I doubt this is very authentic, it was quite tasty for minimal work. Served with Moroccan couscous. Strawberries and cream for after.

Wednesday/25-May-22: I had a bit of surgery today to get another set of extra-long T-tubes in my ears. Dinner was simple, Vegetable Soup with Spicy Merguez Sausages from the freezer, and a chocolate-covered madeleine for after. 

Thursday/26-May-22: For lunch we had Clean-the-Fridge Pasta, which turned out pretty good, but more a bit more than intended. Dinner was light, Scrambled Eggs with Cauliflower (WorldVeg, p528), a sort of Indian scrambled eggs that was quick and tasty. Originally I was looking for a frittata sort of thing and found Frittata de Cavolfiore (Artusi, p134), where he recommends boiling the cauliflower first. Since I don't think cauliflower gets done in the two minutes that Jaffrey recommends, I did this and it worked great. Quite tasty it was. 

Friday/27-May-22: Dinner was Turkey-Lentil Curry (GB), made with turkey oysters. Added some frozen peas to give some veggie matter and color. Served over brown basmati rice. A chocolate-covered madeleine for after.

Saturday/28-May-22: Dinner was Spice-Crusted Pork Tenderloins with Banana-Date Chutney (License, p150), which I've made several times before. The chutney was from the freezer, leftovers from the last time I made it. Didn't bbq but started under the broiler and finished in the oven. Served with some canned black beans and some tarted up (grated lime peel, lime juice, a pat of butter, cayenne, and chopped cilantro) canned corn. Followed by some strawberries and cream. (Buddy has discovered that our potted strawberries are bearing. Our crop is reduced.)

Sunday/29-May-22: Dinner was a halfish version of Curried Brussels Sprouts (MC; AH), using up more of my frozen Brussels sprouts. Served over small servings of whole wheat spaghetti. Pretty good stuff, an easy. A chocolate-covered madeleine for after.

Progress on goals
This week: #1 VEG/FISH: 2; #2 PHOTO: no
This month: #3 GUESTS: n/a
This year: #5 BACKLOG2: no; #6 BACKLOG3: no; #7 RECYCLE: 0; #8 NEW: 3

This week in the kitchen

Monday/4-Apr-22: Dinner was a DMA, Red Lentil and Cauliflower Tomato Pulao (web; GD). Still good even though I forgot to salt it. (You can do that at the table, can't you?) Afterwards, I made an Oatmeal Cake (GB) to take to BookChatters tomorrow.  

Tuesday/5-Apr-22: My that's a good cake.

For dinner we had a jar of gourmet blanquette de poulet. We were surprised to find bones in it, since I don't recall them in blanquette de veau. Anyhow, it was very tasty. Served over some whole wheat linguine and roasted zucchini. And some oatmeal cake for after. 

Wednesday/6-Apr-22: Orders from both Drives today.

Dinner was Simple Cod Piccata (web). Cod "breaded" with almond flour, served with a lemony sauce with capers. As a side, I steamed the last bits of cauliflower along with a bit of this week's broccoli, then topped with some minced red bell pepper and garlic that had been sautéed to soften. And a bit of curly pasta to finish the plate. For after, we finished the oatmeal cake. 

Thursday/7-Apr-22: Dinner was Balsamic Chicken with Mushrooms (MC), which is an old favorite. I've finally gotten that liter bottle of balsamic I bought absent-mindedly under the halfway mark. Served with trio rice and steamed broccoli. Some store-bought chocolate mousses for after.

Friday/8-Apr-22: Dinner was One-Pan Lemon Garlic Shrimp Pasta (web). This was good, although there was too much pasta. (I used whole wheat.) The recipe asks 8oz (for two), I used 7oz; 6oz would have been better. Then a salad. We were full. 

Saturday/9-Apr-22: Soup and sandwich for dinner. The soup was Pea and Carrot Minted Soup (Monastery*, p110). This was very good. I made a whole recipe (4-6 servings), so we have lots left. Because peas and carrots are naturally sweet, I didn't add the extra sugar to the soup. It was fine, or even better than fine. I addressed my bell pepper superfluidity with the sandwich. I roasted one red pepper and cut it into strips. I defrosted a ball of mozzarella and a little tupperware of pesto. Cut some "sandwiches" from a bread. Spread a bit of olive oil on the inside surfaces and toasted the bread on a griddle. Then spread with a bit of pesto and topped with mozzarella bit and roasted red bell pepper strips. Good stuff. One chocolate-covered madeleine each for after.

* This book offers soups by month. I have the idea to make a soup per month from it. We'll see how that goes.

Sunday/10-Apr-22: Our main tonight was Lamb with Spinach—Saag Gosht (Q&E, p36). I've made this several times, good stuff. Served with Rice and Peas with Garam Masala (SpiceKitch, p65) and Yoghurt with Cucumber and Mint (MJ1, p162), which is my standard recipe for raita. We ate well.    

Ah well, another week, no pictures. Sigh.  

Progress on goals
This week: #1 VEG/FISH: 4; #2 PHOTO: no;
This month: #3 GUESTS: n/a
This year: #5 BACKLOG2: no; #6 BACKLOG3: no; #7 RECYCLE: 0; #8 NEW: 2

This week in the kitchen

Monday/7-Jun-21: Dinner was Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado* (web; GD; GD), really a brunch or breakfast-for-dinner meal. But good. Some store-bought vanilla yogurts for after. 

Tuesday/8-Jun-21: Dinner was an old one, from my Green Book, no idea where it came from, and not to be found searching. Misty Isle Eggplant (GB) it was. Where are the Misty Isles? The recipe asks ground beef or lamb; I had the right amount of ground veal in the freezer, so used that. Served over trio rice. All was good. Strawberries and cream for after.

Wednesday/9-Jun-21: Shopping today. I'm really startled by the reduction in products at Leclerc. The wall cooler that had cuts of meat not has mostly ready-prepared meat products. Beef, veal, pork, and lamb cuts have been moved to the low coolers with a much reduced selection. At the butcher counter, the space devoted to meat is probably halved. Charcuterie items are taking over. Their veggies have never been especially good, and that selection is reduced. But they've had lemongrass, which used to be a rarity, for the last three weeks.

Dinner was Mediterranean Cod* (web; GD), which is easy and very good. Served with Asparagus and Carrots with Lemon Sauce (web; GD), which will go on the Do-Me-Again list; easy, colorful, and a nice combination. And some spaghettis courts with a bit of garlic butter. Store-bought dark chocolate pudding for after. We ate well.

Thursday/10-Jun-21: Dinner was, sort of, Cheese Enchiladas with Chili Gravy (web). This is sort of like my mother's cheese enchiladas, but with a homemade gravy. I usually use a chile gravy that I make up from TexMex. I had only some store-bought English cheddar, which isn't quite right, but the whole effect was pretty good. Instead of rolling enchiladas, I made an enchilada casserole in a square dish where you halve the tortillas to line the sides; this case, because the tortillas were small I needed an extra one in the middle. This is easier to deal with than proper enchiladas and the taste isn't affected. Served with some guacamole. And assorted fruit for dessert. 

Friday/11-Jun-21: Haircut today. Went out for a pizza, but we ended up having dinner salads, which were very satisfying. I had a crêpe with chocolate for after; turned out to be two, a bit more than I wanted. 

Saturday/12-Jun-21: Before starting dinner, I made Orange Pound Cake (web; GD); this was easy and quite tasty. Had to "make" salted butter; put the salt in with the flour. Make up some pesto. For dinner there was Spicy Grilled Eggplant* (web, GD), pasta with freshly made pesto, and the charmoula-marinated tuna from several weeks ago. The tuna wasn't as good as last time, but still quite edible. The eggplant is good; the bit of lime in the marinade is an interesting touch.

For after we had pound cake plus fresh fruit, a nectarine, some cherries, with raspberries and currants from the garden.

Sunday/13-Jun-21: Ground up two packages of pork sauté; save 1# for tomorrow's burgers and turned the rest into Hazan's Homemade Sausage (30MinPasta, p161).

For dinner I reheated the enchilada casserole thing and made another batch of guacamole. We're full.

Progress on goals
This week: #1 VEG/FISH: 4; #2 PHOTO: yes; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: no; #6 BACKLOG2: no; #7 RECYCLE: 11; #8 NEW: 4