Monday/19-Sep-22: We finished the leftover tamale pie for dinner, with some pretty tasty guacamole, for dinner. A chocolate-covered madeleine each for after.
Tuesday/20-Sep-22: Shopping is off track this week, and so is the meal plan. Dinner was something.
Wednesday/21-Sep-22: Realized today that our Intermarché Drive order was missing some critical bits for the next days' meals.
Thursday/22-Sep-22: Dinner was Spicy Chicken Burgers (RezaSpice, p22). This made eight patties (to serve four). We ate seven of them. I didn't make the go-with Tomato and Ginger Chutney, so I served with sliced tomatoes and red onion on some hamburger bun-ish things I found at Leclerc on our last visit. And some Rice with Peas (MJ1, p149).
Friday/23-Sep-22: A moldy-oldy for dinner, Sautéed Chicken in Lemon Cream Sauce (web). Served with Spaetzle (MW@Home, p203; HandyBook), which was great with the cream sauce. A chocolate-covered madeleine for after.
Saturday/24-Sep-22: Dinner was Lentils with Spinach (WofE, p93), served over "trio" Thai rice. Very tasty, comforting stuff. I don't think I ever had lentils as a child, but I sure do like them. Some mini ice cream cups for after.
Sunday/25-Sep-22: Dinner was chili from the freezer. I remember I didn't like this much when first made. Somewhat better tonight. I stirred into my serving a bit of crème fraîche topped with a bit of jalapeño tabasco. Also made some Vaqueros Jalapeno Beer Bread from a mix that Chris and Jacky brought us from Fredericksburg. This was surprisingly so-so. Not enough beer in-house, so used some stout that had been sitting around a while. I think Ed threw the rest of the bread away, while I was thinking of toasted cheese-and-onion sandwiches.
Progress on goals
This week: #1 VEG/FISH: 3; #2 PHOTO: no;
This month: #3 GUESTS: n/a
This year: #5 BACKLOG2: no; #6 BACKLOG3: no; #7 RECYCLE: 10; #8 NEW: 4
Showing posts with label ~RezaSpice. Show all posts
Showing posts with label ~RezaSpice. Show all posts
Sunday, September 25, 2022
Sunday, July 17, 2022
This week in the kitchen
Monday/11-Jul-22: Tonight we had Tagliatelle with Artichokes and Olive Oil (web). Unfortunately I didn't manage to print all the steps, and by the time this handicapped computer managed to get to the recipe online, it was too late. I didn't go to all the trouble to make the toasted bread crumbs, but used chapelure doré (toasted bread crumbs) instead. And I really don't see the point of cutting the leaves off the mini artichokes; leaving them whole or maybe halving them would have been fine. Still, it was pretty tasty stuff. Served with a plain salad. A chocolate-covered madeleine each for after.
Wednesday/13-Jul-22: A yummy dinner of Spicy Beef Salad (RezaSpice, p27). This kind of meal is really good on a hot summer day. The pieces of rump steak that I got were thick and thin, making the cooking a bit difficult, but I managed to still have some red in thinner one. The success of this makes a bit of a dilemma. I've been thinking I'd recycle my two Reza books when I get to that again. Now I see I've been pretty happy with what I've made from this one, although the instructions often leave a bit to desire, so I may have to reconsider. A chocolate-covered madeleine each for after.
Thursday/14-Jul-22: Dinner was a half recipe of Onion and Chorizo Clafoutis (Master, p340). This was an interesting idea, but didn't quite work. Unlike every other clafoutis I've made, there was no flour or such in the batter to help the custard set up; I added a rounded quarter cup of flour, which was probably a bit too much. I baked in the toaster over, and it seems the temperature was a bit high. And the sweet, soft onions on the bottom seemed to clash with the rest of the dish. Edible, but nothing special. Then a simple salad. A bit of Morbier and a chocolate-covered madeleine each for after.
Friday/15-Jul-22: Shopping at Leclerc and both Drives today.
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: 3
I finished reading Ingredienti last week, and really enjoyed it. It's Hazan's last book, where she talks about, yes, ingredients, how to choose and how to use them. No real recipes, but some
Tuesday/12-Jul-22: Dinner was Mojito Shrimp, a recipe I collected from EAT-L in 2007. This was okay, but nothing fantastic. Served with polenta and a salad loosely based on Grilled Corn Salad (web). A chocolate-covered madeleine each for after.
Tuesday/12-Jul-22: Dinner was Mojito Shrimp, a recipe I collected from EAT-L in 2007. This was okay, but nothing fantastic. Served with polenta and a salad loosely based on Grilled Corn Salad (web). A chocolate-covered madeleine each for after.
Wednesday/13-Jul-22: A yummy dinner of Spicy Beef Salad (RezaSpice, p27). This kind of meal is really good on a hot summer day. The pieces of rump steak that I got were thick and thin, making the cooking a bit difficult, but I managed to still have some red in thinner one. The success of this makes a bit of a dilemma. I've been thinking I'd recycle my two Reza books when I get to that again. Now I see I've been pretty happy with what I've made from this one, although the instructions often leave a bit to desire, so I may have to reconsider. A chocolate-covered madeleine each for after.
Thursday/14-Jul-22: Dinner was a half recipe of Onion and Chorizo Clafoutis (Master, p340). This was an interesting idea, but didn't quite work. Unlike every other clafoutis I've made, there was no flour or such in the batter to help the custard set up; I added a rounded quarter cup of flour, which was probably a bit too much. I baked in the toaster over, and it seems the temperature was a bit high. And the sweet, soft onions on the bottom seemed to clash with the rest of the dish. Edible, but nothing special. Then a simple salad. A bit of Morbier and a chocolate-covered madeleine each for after.
Friday/15-Jul-22: Shopping at Leclerc and both Drives today.
Dinner was Pan-Fried Trout with Rosemary, Lemon, and Capers (web), made with lieu noir instead of trout. This was pretty good. As suggested by one of the comments, I added bruised rosemary with the shallots and removed at the end. Served with trio rice and and old favorite, Baked Eggplant Slices (TooMany, p114). Some store-bought vanilla riz au laits for after.
Saturday/16-Jul-22: A nice dinner tonight. We started with an old favorite Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214). (I have some zuke left, maybe for a lunch treat tomorrow.) Pretty much used up my pistachio oil on this. For our main, there was Gingery Hot Duck Salad (web; GD; notes). Cooked the duck following instructions in VegHarv, p111, which is the best way to do it. Following the lead of the pistachio oil, we had a pistachio madeleine each for after. (These aren't as good as the chocolate-covered ones, but now we know.)
Sunday/17-Jul-22: Tonight I scratched my itch for some stir-fried rice by making stir-fried rice. No real recipe; I just read a few and smerged them. Itch scratched. A chocolate-covered madeleine each for after.
Saturday/16-Jul-22: A nice dinner tonight. We started with an old favorite Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214). (I have some zuke left, maybe for a lunch treat tomorrow.) Pretty much used up my pistachio oil on this. For our main, there was Gingery Hot Duck Salad (web; GD; notes). Cooked the duck following instructions in VegHarv, p111, which is the best way to do it. Following the lead of the pistachio oil, we had a pistachio madeleine each for after. (These aren't as good as the chocolate-covered ones, but now we know.)
Sunday/17-Jul-22: Tonight I scratched my itch for some stir-fried rice by making stir-fried rice. No real recipe; I just read a few and smerged them. Itch scratched. A chocolate-covered madeleine each for after.
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: 3
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
Monday, March 16, 2020
This week in the kitchen
Monday/16-Mar-20: Dinner was a halfish dose of Black Pepper Chicken (RezaSpice, p98; cookbooker). It was tasty, but the recipe seems very badly written/edited. Should cardamon seeds be measured/ground with the pods or extracted from the pods? (I put in four pods and ground them all.) Ground cinnamon is included with the spices to be ground, while ground turmeric is included with the next stuff for the marinade. Why? Whole black peppercorns are included with the spices for cooking the chicken. Some of those were still pretty crunchy when served. Slit green chiles are added at the end of the cooking, just before cooling. What do these add? (I didn't add them.) Served this with Saffron-Roasted Cauliflower (RezaSpice, p123; cookbooker). And some plain basmati rice. Some chocolate-covered madeleines for after.
Yogurt on overnight.
Tuesday/17-Mar-20: Now we're really stuck at home, as Macron announced last night. We can go to work, to the doctor and other health-related places, to buy food, to assist a family member, or to exercise (by yourself). Ed went off to the pharmacy in the morning before the rules went into affect so we're stocked up.
Working on using up veggies in the fridge, tonight we had Spaghetti with Zucchini and Lemon (MW@Home, p195), which is an old favorite. Then some ice cream with almost defrosted blueberries.
Wednesday/18-Mar-20: Lovely warm sunny day today.
Dinner was Gemelli with Anchovies, Tomtatoes and Mascarpone (web). Instead of cherry tomatoes I used the rest of the canned pulp (about 1cup altogether) from Saturday. Then we finished the St Maure cheese. Then we had some chocolate-covered corn flakes. We're full.
Thursday/19-Mar-20: Busy day in the kitchen.
Since bread is getting to be an issue, I made some Authentic French Bread (Magic, p22). This is the recipe I used to do by heart. Not any more. Had trouble finding it too. My poor old bread machine is having trouble browning bread, unless I didn't set the darkness properly.
Our main was a half dose of Barley Pilaf with Green Beans, Mushrooms, and Pesto (VeryBest, p182), with snijbonen and one haricot vert for the greens. Good stuff. Half of what should six., was a good, but not generous, meal for two.
Being short on eggs, I searched for an eggless cake and made an Eggless Chocolate Cake (web), using only 3/4cup sugar (sucre de canne), and mixed all in the Kenmore. It's supposed to be better tomorrow, but wasn't half bad today. The end of the mascarpone gave us each a big spoonful as a topping, since I didn't make a frosting or glaze.
Friday/20-Mar-20: Dinner was a halfish dose of Asparagus Hash, a recipe I collected from EAT-L in 2009. I think it was meant as a side dish for four, but a half recipe was a nice main for two. I made some tomatoes stuff with feta, minced black olives, fresh mint from the garden, grated lemon rind, and couscous (lacking cucumber) as a go-with. More chocolate cake for dessert. Very good the second day; not dried out as I expected.
Saturday/21-Mar-20: Woke up to find no water coming from the faucets. It seems there was a problem at the treatment place near Montemboeuf and all of Condadeuil is dry. It came back on about 16.00. Whew.
Meanwhile, I replanned dinner to avoid using water. I mixed together some defrosted ancho/adobo sauce, canned white beans, and hominy, then sautéed some chicken leg bits with garlic, cumin, and oregano. Thickened the stew a bit with cornstarch and served over defrosted polenta squares. Filling and not at all bad. Made a halfish version of Mexican Potato, Carrot, and Pea Salad (365Mex, p70). This was good, but we were so full we couldn't finish it. Then some chocolate cake and ice cream for dessert.
Sunday/22-Mar-20: For tomorrow's breakfast, I made some Semolina Bread (BigGerman, p77). Although it's only the medium-sized recipe, the loaf is really tall (AH stock jar for comparison.)
My poor bread machine isn't very happy, I must say. Maybe now is the time to replace it, since I'll probably be using it a lot in the next months.
Dinner was a more-or-less whole recipe of Cabbage with Peas—Bund Gobi and Mater (web). The recipes is supposed to serve 3-4; we thought two was a bit skimpy. Served over short-grain brown rice. Finished off the Eggless Chocolate Cake, with some mascarpone cream. This cake was a hit.
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
Yogurt on overnight.
Tuesday/17-Mar-20: Now we're really stuck at home, as Macron announced last night. We can go to work, to the doctor and other health-related places, to buy food, to assist a family member, or to exercise (by yourself). Ed went off to the pharmacy in the morning before the rules went into affect so we're stocked up.
Working on using up veggies in the fridge, tonight we had Spaghetti with Zucchini and Lemon (MW@Home, p195), which is an old favorite. Then some ice cream with almost defrosted blueberries.
Wednesday/18-Mar-20: Lovely warm sunny day today.
Dinner was Gemelli with Anchovies, Tomtatoes and Mascarpone (web). Instead of cherry tomatoes I used the rest of the canned pulp (about 1cup altogether) from Saturday. Then we finished the St Maure cheese. Then we had some chocolate-covered corn flakes. We're full.
Thursday/19-Mar-20: Busy day in the kitchen.
Since bread is getting to be an issue, I made some Authentic French Bread (Magic, p22). This is the recipe I used to do by heart. Not any more. Had trouble finding it too. My poor old bread machine is having trouble browning bread, unless I didn't set the darkness properly.
Our main was a half dose of Barley Pilaf with Green Beans, Mushrooms, and Pesto (VeryBest, p182), with snijbonen and one haricot vert for the greens. Good stuff. Half of what should six., was a good, but not generous, meal for two.
Being short on eggs, I searched for an eggless cake and made an Eggless Chocolate Cake (web), using only 3/4cup sugar (sucre de canne), and mixed all in the Kenmore. It's supposed to be better tomorrow, but wasn't half bad today. The end of the mascarpone gave us each a big spoonful as a topping, since I didn't make a frosting or glaze.
Friday/20-Mar-20: Dinner was a halfish dose of Asparagus Hash, a recipe I collected from EAT-L in 2009. I think it was meant as a side dish for four, but a half recipe was a nice main for two. I made some tomatoes stuff with feta, minced black olives, fresh mint from the garden, grated lemon rind, and couscous (lacking cucumber) as a go-with. More chocolate cake for dessert. Very good the second day; not dried out as I expected.
Saturday/21-Mar-20: Woke up to find no water coming from the faucets. It seems there was a problem at the treatment place near Montemboeuf and all of Condadeuil is dry. It came back on about 16.00. Whew.
Meanwhile, I replanned dinner to avoid using water. I mixed together some defrosted ancho/adobo sauce, canned white beans, and hominy, then sautéed some chicken leg bits with garlic, cumin, and oregano. Thickened the stew a bit with cornstarch and served over defrosted polenta squares. Filling and not at all bad. Made a halfish version of Mexican Potato, Carrot, and Pea Salad (365Mex, p70). This was good, but we were so full we couldn't finish it. Then some chocolate cake and ice cream for dessert.
Sunday/22-Mar-20: For tomorrow's breakfast, I made some Semolina Bread (BigGerman, p77). Although it's only the medium-sized recipe, the loaf is really tall (AH stock jar for comparison.)
My poor bread machine isn't very happy, I must say. Maybe now is the time to replace it, since I'll probably be using it a lot in the next months.
Dinner was a more-or-less whole recipe of Cabbage with Peas—Bund Gobi and Mater (web). The recipes is supposed to serve 3-4; we thought two was a bit skimpy. Served over short-grain brown rice. Finished off the Eggless Chocolate Cake, with some mascarpone cream. This cake was a hit.
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, February 17, 2020
This week in the kitchen
Monday/17-Feb-20: Dinner was Pork Loin Roast with Sauerkraut (ClayCook1, p45). The sauerkraut lost all its juice on the way home, so there was no gravy. I forgot to slice up the apple for the cooking, I sautéed the apple slices (peeled) and stirred them into the sauerkraut at the end. To go with, I mashed some potatoes and steamed some green beans. For dessert, we finished off the peach cobbler. We're happily full.
Tuesday/18-Feb-20: The wok burner on the stove was successfully replaced today. Hooray.
Dinner was Lasagnes Saumon Fumé et Poireau (VPG/may19, web). This was fairly easy to assemble and quite tasty. Followed by a salad. Then a pair of chocolate-covered madeleines each.
Wednesday/19-Feb-20: Leftovers night. We had the rest of the pork loin and sauerkraut, with some orecchiette, because I didn't feel like dealing with potatoes, and some steamed broccoli. Meanwhile I used up my (ancient) white chocolate from the US to make White Chocolate Pudding (web), and served with some defrosted blueberries. I used 3 tablespoons rather than 1/4 cup of sugar (sucre de canne) and it was still too sweet. We're stuffed.
Thursday/20-Feb-20: Shopping today.
Dinner was Broiled Fish Steaks with Fresh Ginger Sauce (Tabasco, p72) with tuna. This was yummy. The sauce would be good with white meat chicken and maybe even a pork chop. Served with French Beans with Sesame Seeds (RezaSpice, p118), which was good. And New Potatoes with Cumin (Q&E, p91), an old favorite. Finished off the White Chocolate Pudding for after. We're full.
Friday/21-Feb-20: Dinner was a half dose of Sheet-Pan Harissa Chicken with Carrots and Cauliflower (web), served with fettucelle (looks like wide, thick linguine). This was ok. The veggies are first steamed on the sheet pan, then the chicken added. I didn't much like the sweet of the onions, but the harissa made everything tasty. Nice crispy chicken skin. Some store-bought cheesecake for after.
Saturday/22-Feb-20: Dinner was a half dose of Creamy Polenta with Mushroom Ragù (web). This was good. A bit more polenta, maybe 1/2 more for the whole recipe, might have been nice, since the polenta disappeared under the ragù. Then a salad. Then the rest of the cheesecake. We were full.
Sunday/23-Feb-20: Dinner was a half dose of Rabbit and Lemon, a recipe I got somewhere, but neglected to record and can't find searching. The lemony bit was regular lemon and a preserved lemon. There was more juice left than I expected at the end, I thickened this with a bit of cornstarch (just too much really) and called it gravy. Served with trio rice and some steamed broccoli. Then a pair of chocolate-covered madeleines each for after.
Progress on goals
This week: #1 VEG/FISH: 3; #2 BACKLOG: no
This month: #3 GUESTS: no
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Tuesday/18-Feb-20: The wok burner on the stove was successfully replaced today. Hooray.
Dinner was Lasagnes Saumon Fumé et Poireau (VPG/may19, web). This was fairly easy to assemble and quite tasty. Followed by a salad. Then a pair of chocolate-covered madeleines each.
Wednesday/19-Feb-20: Leftovers night. We had the rest of the pork loin and sauerkraut, with some orecchiette, because I didn't feel like dealing with potatoes, and some steamed broccoli. Meanwhile I used up my (ancient) white chocolate from the US to make White Chocolate Pudding (web), and served with some defrosted blueberries. I used 3 tablespoons rather than 1/4 cup of sugar (sucre de canne) and it was still too sweet. We're stuffed.
Thursday/20-Feb-20: Shopping today.
Dinner was Broiled Fish Steaks with Fresh Ginger Sauce (Tabasco, p72) with tuna. This was yummy. The sauce would be good with white meat chicken and maybe even a pork chop. Served with French Beans with Sesame Seeds (RezaSpice, p118), which was good. And New Potatoes with Cumin (Q&E, p91), an old favorite. Finished off the White Chocolate Pudding for after. We're full.
Friday/21-Feb-20: Dinner was a half dose of Sheet-Pan Harissa Chicken with Carrots and Cauliflower (web), served with fettucelle (looks like wide, thick linguine). This was ok. The veggies are first steamed on the sheet pan, then the chicken added. I didn't much like the sweet of the onions, but the harissa made everything tasty. Nice crispy chicken skin. Some store-bought cheesecake for after.
Saturday/22-Feb-20: Dinner was a half dose of Creamy Polenta with Mushroom Ragù (web). This was good. A bit more polenta, maybe 1/2 more for the whole recipe, might have been nice, since the polenta disappeared under the ragù. Then a salad. Then the rest of the cheesecake. We were full.
Sunday/23-Feb-20: Dinner was a half dose of Rabbit and Lemon, a recipe I got somewhere, but neglected to record and can't find searching. The lemony bit was regular lemon and a preserved lemon. There was more juice left than I expected at the end, I thickened this with a bit of cornstarch (just too much really) and called it gravy. Served with trio rice and some steamed broccoli. Then a pair of chocolate-covered madeleines each for after.
Progress on goals
This week: #1 VEG/FISH: 3; #2 BACKLOG: no
This month: #3 GUESTS: no
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
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