Monday/20-Jul-15: We had our main meal early today before going to a concert in the evening. I made the "An Hour in Provence" menu from RushHour, including Pan Bagna (p85; cookbooker), Romaine Salad with Garlic Dressing (p86; cookbooker), and Peach Compote with Basil (p87; cookbooker) A very nice menu with a very helpful timetable for getting it all done. Good results.
Tuesday/21-Jul-15: We'd planned on going to a movie this morning, but got in so late last night we blew it off. Still, I cooked up the crockpot dish I'd planned so we'd have dinner when we returned. Crockpot Balsamic Pork (web, although I got it in an email). Almost no work and delicious. Used up some little potatoes as crushed potatoes similar to what I made a week or so ago. Because it's so hot, I just finished them under the broiler, which works if you pay attention. They go very black really fast. And some of the leftover taboulleh.
Wednesday/22-Jul-15: Using up broccoli and potatoes, there was Warm Broccoli and Potato Salad (p15, MDSalads) for dinner. An old favorite. Still good.
Thursday/23-Jul-15: Wrapped up three days of cleaning today. But Peg&Jim won't arrive till tomorrow. Clean+1. Oh well. A nice dinner we had for them tonight. Marinating overnight there was Fiery Grilled Turkey Breast (web), which was yummy, but didn't not take the advertised 40 minutes to cook. Piggies that we are, we ate it all. Served with brown rice, which burnt because I was out of the room when the dinger went off. And a half dose of Cabbage Salad—Salad Galam (p50, Delightful; cookbooker). Yummy salad this, and not too much trouble. Some mini magnums for dessert.
Cooked some Slow Cooker Cardamom Rice Pudding with Fresh Peaches (web) during the day. It seems to have been designed for the newer, hotter cooking crockpots, since it wasn't done after the allotted time. Cooked in longer on High, rather than on Low, and it finally got ready. Put it in the fridge since P&J didn't arrive arrive today as expected.
Friday/24-Jul-15: Shopping this morning. Peg and Jim arrived in the afternoon. We missed boules, but went up to Chez Mamie's for a drink. Dinner was Espadon Grillé à la Sauge Frite (C&V, but not online afaics), grilled swordfish topped with fried sage leaves and fried lemon zest. Served with polenta and Baked Eggplant Slices (p114, TooMany), a really old favorite. For dessert we had the rice pudding from yesterday with slices of fresh nectarines.
Saturday/25-Jul-15: Picnic lunch today at Chris&Paula's charity "do" for Chernobyl kids. Dinner out with a band playing. Nothing much happened in the kitchen.
Sunday/26-Jul-15: Out again today. A quick dinner with a bit of soup from the freezer, then kind of sloppy Joes with the balsamic pork from Tuesday with some of Mama's Garlic Coleslaw (MC Handybook)
Progress on goals
This week: #1 BACKLOG: no; #2 UNUSED: yes; #3 GRAINS: yes; #4 VEG/FISH: 3
This month: #5 PASTA: no; #6 BREAD: no; #7 FotW: no for July
Showing posts with label ~RushHour. Show all posts
Showing posts with label ~RushHour. Show all posts
Monday, July 20, 2015
Monday, June 15, 2015
This week in the kitchen
Monday/15-Jun-15: Dinner was tagliatelle with a half dose of Pasta with Fresh Fava Bean Sauce (web). Pretty good stuff. Then a salad. That was all.
Tuesday/16-Jun-15: Dinner was Smoked Salmon Potato Leek Torta (web). It was good. We ate half of it and considered eating more, but decided against it. Then a salad. Then some squares of chocolate with almonds. That was all.
Wednesday/17-Jun-15: We lunched in Périgueux today with a high school friend of Ed. (They were valedictorian and salutatorian.) Carrots and fruit and toetjes from the boulangerie for dinner. (We skipped dessert at lunchtime.)
Thursday/18-Jun-15: Ed discovered that one of his best buddies from high school died yesterday unexpectedly. A shock.
Clear-out-the-fridge pizza for dinner tonight. Zucchini, cauliflower, broccoli. That was all. Used a whole jar of roasted red bell peppers to make the tomato-free pizza sauce and froze two batches of it.
Friday/19-Jun-15: Did our shopping today rather than Wednesday. It wasn't too crowded (just after noon) and their was a good selection of veggies. Think we'll change our regular day to Friday now. Maybe this will give me a bit of impetus to go to the Thursday market in Montemboeuf too.
There was spitskool in the veggie section today, but it seemed to be without a label, so I don't know what it's called in French. Or in English for that matter. A pointy cabbage. Possibly my favorite cabbage.
Dinner was Mojito-Marinated Swordfish with Avocado Chopped Salad (web). Kind of so-so. The swordfish was good, as it is, but the salad should have been better. Radishes rather than celery, for one thing—a prettier crunch; or maybe some chopped, seeded cuke. Served with polenta. For dessert some riz au lait from the shop, a good brand but we both thought it a trifle too sweet.
Saturday/20-Jun-15: Leftover salmon-potato tart for dinner, with a salad. Then off to see a friend's band play. It's some kind of music weekend around here. Bands are playing everywhere.
Sunday/21-Jun-15: Made some cornbread today (to crumble and dry for Tuesday's meal) only to discover my baking soda, that expires in September this year, is dead. An open package of French leveure chimique that expired in 2007, fizzed like made when tested. Why?
Dinner was half of the "One Arabian Night" meal from RushHour tonight. That included Eggplant-Couscous Rolls (p92, RushHour), Carrot Salad with Cumin (p93, RushHour), and Gingered Peach Gratin (p94, RushHour). I used some of my non-tomato pizza sauce instead of spaghetti sauce. The carrot salad was good, as this kind of thing is. I served the peaches with a scoop of vanilla ice cream (don't tell Eating Well, please) and it was extra yummy. The cookbook provides a timeline for the meal, so you can work steadily through and have the meal ready in 45 minutes or so. This is the second meal I've made from it and we've been pleased with both.
Progress on goals
This week: #1 BACKLOG: no; #2 UNUSED: yes; #3 GRAINS: yes; #4 VEG/FISH: 6
This month: #5 PASTA: yes; #6 BREAD: no; #7 FotW: yes for May; no for June
Tuesday/16-Jun-15: Dinner was Smoked Salmon Potato Leek Torta (web). It was good. We ate half of it and considered eating more, but decided against it. Then a salad. Then some squares of chocolate with almonds. That was all.
Wednesday/17-Jun-15: We lunched in Périgueux today with a high school friend of Ed. (They were valedictorian and salutatorian.) Carrots and fruit and toetjes from the boulangerie for dinner. (We skipped dessert at lunchtime.)
Thursday/18-Jun-15: Ed discovered that one of his best buddies from high school died yesterday unexpectedly. A shock.
Clear-out-the-fridge pizza for dinner tonight. Zucchini, cauliflower, broccoli. That was all. Used a whole jar of roasted red bell peppers to make the tomato-free pizza sauce and froze two batches of it.
Friday/19-Jun-15: Did our shopping today rather than Wednesday. It wasn't too crowded (just after noon) and their was a good selection of veggies. Think we'll change our regular day to Friday now. Maybe this will give me a bit of impetus to go to the Thursday market in Montemboeuf too.
There was spitskool in the veggie section today, but it seemed to be without a label, so I don't know what it's called in French. Or in English for that matter. A pointy cabbage. Possibly my favorite cabbage.
Dinner was Mojito-Marinated Swordfish with Avocado Chopped Salad (web). Kind of so-so. The swordfish was good, as it is, but the salad should have been better. Radishes rather than celery, for one thing—a prettier crunch; or maybe some chopped, seeded cuke. Served with polenta. For dessert some riz au lait from the shop, a good brand but we both thought it a trifle too sweet.
Saturday/20-Jun-15: Leftover salmon-potato tart for dinner, with a salad. Then off to see a friend's band play. It's some kind of music weekend around here. Bands are playing everywhere.
Sunday/21-Jun-15: Made some cornbread today (to crumble and dry for Tuesday's meal) only to discover my baking soda, that expires in September this year, is dead. An open package of French leveure chimique that expired in 2007, fizzed like made when tested. Why?
Dinner was half of the "One Arabian Night" meal from RushHour tonight. That included Eggplant-Couscous Rolls (p92, RushHour), Carrot Salad with Cumin (p93, RushHour), and Gingered Peach Gratin (p94, RushHour). I used some of my non-tomato pizza sauce instead of spaghetti sauce. The carrot salad was good, as this kind of thing is. I served the peaches with a scoop of vanilla ice cream (don't tell Eating Well, please) and it was extra yummy. The cookbook provides a timeline for the meal, so you can work steadily through and have the meal ready in 45 minutes or so. This is the second meal I've made from it and we've been pleased with both.
Progress on goals
This week: #1 BACKLOG: no; #2 UNUSED: yes; #3 GRAINS: yes; #4 VEG/FISH: 6
This month: #5 PASTA: yes; #6 BREAD: no; #7 FotW: yes for May; no for June
Wednesday, November 27, 2013
A Fresh Way with Salmon
The Eating Well Rush Hour CookbookEditors of Eating Well
Eating Well Books (1994)
ISBN 1884943063
Somewhere (where?) I saw this book recommended then bought myself a second-hand copy since I frequently like recipes from Eating Well magazine. The book is organized into seasonal menus. When Ed asked for salmon for dinner, I found this nice menu, with Salmon on a Bed of Lentils (p207), Spinach & Citrus Salad (p208), and Cranberry-Pear Clafouti (p208), planned it for the evening after shopping.
The whole menu takes about an hour to prepare and comes with a handy timetable for getting it all done. For this particular menu, you aren't rushed, but there are no "blank spaces" where you can have a rest or set the table. Nothing hectic, you just keep at it, step after step.
The lentil and salmon dish is rather French; I've made something very similar from a French cookbook. It's very simple to prepare. You sauté some shallots and garlic; add some chicken stock, lentils, a clove-studded onion, thyme, and S&P; simmer till the lentils are about 10 minutes from being done. Then add finely chopped turnip and carrot and cook till these are done. Finally put the salmon on top, steam-poach for a few minutes, and serve.
The go-with salad is also very nice. I might do this again with arugla/rocket/rucola, which would be just as good. Along with the greens, there are red onion slices that have been soaked in water to soften the taste, sections of red grapefruit, and a dressing of grapefruit juice, olive oil, grainy mustard, honey, and garlic.
And we finished off with a lovely clafoutis, using a winter pear and some cranberries, both roasted with some sugar before assembling the clafoutis. I did cut the sugar back on this recipe, using only 1/4 cup (rather than 1/3 cup) with the roasting fruit and two tablespoons (rather than 1/4cup) in the clafoutis batter.
Judging by this menu, this is a promising book, one I need to spend a bit more time with in the near future.
This post is shared with November's Cook Your Books challenge at Kitchen Flavors.
The whole menu takes about an hour to prepare and comes with a handy timetable for getting it all done. For this particular menu, you aren't rushed, but there are no "blank spaces" where you can have a rest or set the table. Nothing hectic, you just keep at it, step after step.
The lentil and salmon dish is rather French; I've made something very similar from a French cookbook. It's very simple to prepare. You sauté some shallots and garlic; add some chicken stock, lentils, a clove-studded onion, thyme, and S&P; simmer till the lentils are about 10 minutes from being done. Then add finely chopped turnip and carrot and cook till these are done. Finally put the salmon on top, steam-poach for a few minutes, and serve.
The go-with salad is also very nice. I might do this again with arugla/rocket/rucola, which would be just as good. Along with the greens, there are red onion slices that have been soaked in water to soften the taste, sections of red grapefruit, and a dressing of grapefruit juice, olive oil, grainy mustard, honey, and garlic.
And we finished off with a lovely clafoutis, using a winter pear and some cranberries, both roasted with some sugar before assembling the clafoutis. I did cut the sugar back on this recipe, using only 1/4 cup (rather than 1/3 cup) with the roasting fruit and two tablespoons (rather than 1/4cup) in the clafoutis batter.
Judging by this menu, this is a promising book, one I need to spend a bit more time with in the near future.
This post is shared with November's Cook Your Books challenge at Kitchen Flavors.
Monday, November 25, 2013
This week in the kitchen
Monday/25-Nov-13: Dinner was Penne with Wild Mushrooms, Asparagus, and Pancetta (EAT-L), sort of. Used mushroom-flavored, chanterelle-shaped pasta. Used a sliced dried ham from the freezer instead of pancetta (not as fat). In the end it seemed dry, so I stirred in some pyramid goat cheese rather than add more oil. Good enough it was. Then a salad.
Tuesday/26-Nov-13: We were sitting around this afternoon quietly doing our things. Snap! Caught a little mouse behind the stove. Think it might be a juvenile, it was so small. Ed let it go down the broken brick road, quite a way from the house.
Dinner was Grilled Chicken Pasta with Chipotle Cream (web), sort of. Served over mashed potatoes instead of pasta, although, in retrospect, polenta would be better. Made more or less a whole recipe, which should serve 4-6, and we ate it all. Although Ed had trouble finishing his double portion. Used all the chipotles, unseeded, and it was nice and hot. Making a half recipe for two, over polenta would probably be fine. Roasted the last of the asparagus and some broccoli for a side. Split a Magnum classic for dessert.
Life without the internet is pretty weird, You don't realize how often you go to look up something up. And read mail. And check the weather and the news and ...
Wednesday/27-Nov-13: Yogurt on overday. Shopping today.
Ed asked for salmon, so that's what he got. I made a winter menu, "A Fresh Way with Salmon," from RushHour, p207, and posted it for Cook Your Books. If I don't feel like baking a pumpkin pie tomorrow, we'll have more of the clafoutis for our Thanksgiving dessert.
Thursday/28-Nov-13: Made two batches of Tart Dough (Tenth, p256). The first batch went for pumpkin pie, right from the Libby's label. The second went into the freezer.
Our Thanksgiving dinner was Indian-themed, since that the only turkey what was in the freezer. Pretty good it was.
Friday/29-Nov-13: For breakfast, we had some clafoutis, egg, milk, and fruit, can't be bad, right?
Pasta for dinner, yay! The sauce was a half dose of Pasta con Verdura (Top100Pasta, p64) made with tagliatelle cut from Whole Wheat Pasta (Fancy, p77). I made half of a dish that should serve four, but we will get three servings from it. Or, more likely, a side dish for two. Didn't follow Kennedy's instructions for making the pasta, but did it the way I usually do now, mixing by hand. Cut it at 5, which made a tasty, chewy pasta. Thought I'd make a salad, too, but there was more than enough food without it. And we finished off the very yummy pumpkin pie from yesterday.
Saturday/30-Nov-13: Went to a movie tonight. In the afternoon, we had leftover enchiladas and rice, followed by a salad.
Sunday/1-Dec-13: Yogurt on overday.
Meat night tonight, working on clearing out the freezer. Did, more or less, a menu from MJFamily: The Best Roast Pork, Ecuardor-Style (p127), Garlicky Cranberry Chutney (p127), Asparagus and Green Beans with Sesame Seeds (p128), and Rice and Potato Casserole (p128). The pork was yummy and really easy to do; definitely a keeper. For the chutney, I embroidered on the remains of last year's Thanksgiving cranberry sauce, yes, it's been hanging around the fridge all that long. Not bad, either. For the veg, I used frozen asparagus, which are pretty blah and needing to be used up, along with frozen yellow haricots verts (that makes no sense, does it?) from our neighbor's bounty. This dish was OK, but not wonderful. The rice and potato dish was OK. For afters we each had a mini Magnum.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes (once posted, plus others), #2 VEG/FISH: 2
This month: #3 PASTA: yes for November; no for December, #4 BREAD: no for November and December
Tuesday/26-Nov-13: We were sitting around this afternoon quietly doing our things. Snap! Caught a little mouse behind the stove. Think it might be a juvenile, it was so small. Ed let it go down the broken brick road, quite a way from the house.
Dinner was Grilled Chicken Pasta with Chipotle Cream (web), sort of. Served over mashed potatoes instead of pasta, although, in retrospect, polenta would be better. Made more or less a whole recipe, which should serve 4-6, and we ate it all. Although Ed had trouble finishing his double portion. Used all the chipotles, unseeded, and it was nice and hot. Making a half recipe for two, over polenta would probably be fine. Roasted the last of the asparagus and some broccoli for a side. Split a Magnum classic for dessert.
Life without the internet is pretty weird, You don't realize how often you go to look up something up. And read mail. And check the weather and the news and ...
Wednesday/27-Nov-13: Yogurt on overday. Shopping today.
Ed asked for salmon, so that's what he got. I made a winter menu, "A Fresh Way with Salmon," from RushHour, p207, and posted it for Cook Your Books. If I don't feel like baking a pumpkin pie tomorrow, we'll have more of the clafoutis for our Thanksgiving dessert.
Thursday/28-Nov-13: Made two batches of Tart Dough (Tenth, p256). The first batch went for pumpkin pie, right from the Libby's label. The second went into the freezer.
Our Thanksgiving dinner was Indian-themed, since that the only turkey what was in the freezer. Pretty good it was.
Friday/29-Nov-13: For breakfast, we had some clafoutis, egg, milk, and fruit, can't be bad, right?
Pasta for dinner, yay! The sauce was a half dose of Pasta con Verdura (Top100Pasta, p64) made with tagliatelle cut from Whole Wheat Pasta (Fancy, p77). I made half of a dish that should serve four, but we will get three servings from it. Or, more likely, a side dish for two. Didn't follow Kennedy's instructions for making the pasta, but did it the way I usually do now, mixing by hand. Cut it at 5, which made a tasty, chewy pasta. Thought I'd make a salad, too, but there was more than enough food without it. And we finished off the very yummy pumpkin pie from yesterday.
Saturday/30-Nov-13: Went to a movie tonight. In the afternoon, we had leftover enchiladas and rice, followed by a salad.
Sunday/1-Dec-13: Yogurt on overday.
Meat night tonight, working on clearing out the freezer. Did, more or less, a menu from MJFamily: The Best Roast Pork, Ecuardor-Style (p127), Garlicky Cranberry Chutney (p127), Asparagus and Green Beans with Sesame Seeds (p128), and Rice and Potato Casserole (p128). The pork was yummy and really easy to do; definitely a keeper. For the chutney, I embroidered on the remains of last year's Thanksgiving cranberry sauce, yes, it's been hanging around the fridge all that long. Not bad, either. For the veg, I used frozen asparagus, which are pretty blah and needing to be used up, along with frozen yellow haricots verts (that makes no sense, does it?) from our neighbor's bounty. This dish was OK, but not wonderful. The rice and potato dish was OK. For afters we each had a mini Magnum.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes (once posted, plus others), #2 VEG/FISH: 2
This month: #3 PASTA: yes for November; no for December, #4 BREAD: no for November and December
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