Week 6

Too worn out for much effort this week. So I made:

• Italian Turkey Cutlets (allrecipes.com: turkey cutlets with fresh tomato sauce)
• Salmon-Pesto Whole Wheat Pasta (allrecipes)
• Wild Brown Rice Pilaf (modified from Cook's Illustrated)
• Peas and Napa Cabbage (modified from an allrecipes)
• Roasted Potatoes and Red Onions (my own recipe)
• Blueberry Muffins (Williams-Sonoma)

This week I got it right. Under budget for groceries, and I only had to cook for about an hour and a half. Apparently I got it all wrong last week... she did NOT like the red peppers (too much cumin?) nor the stir-fried veggies (probably too strong seasoning). I hope this week pleases, it's nice and simple and not too seasoned.

Week 5

Wow, really? Week 5?

Asian theme this week, take a break from the heavy winter stuff.

• Thai-style Coconut Chicken Soup
• Soy-Glazed Salmon Rice Bake
• Stir-Fried Cabbage and Asian Vegetables
• Roasted Red Peppers
• Dense Chocolate Loaf Cake

I've looked back over the past few weeks and I have simply made too much food. This week I"m trying to bring it back under control. So it's like, a soup, a fish, some rice, two veggies, and a dessert. Much better.

I also did something different and went shopping last night, and made the soup and cake last night. This morning was so much more relaxed. I think I might do that, going forward.

This coconut chicken soup is so yummy, and that's even with modifying it for her tastes (no spicy, etc.). Everything else is yummy too... I'm pleased with this week's menu. I think I even made the salmon correctly. It wasn't dry, but it looked nice and done all the way through, flaky but not dry. Not that I actually tried any salmon. Luckily I've seen my fair share of cooked salmon to know what it's supposed to look like without having to actually eat any.

Week 4

Hanukkah is this coming Saturday, so this week we had a slight Jewish holiday theme (per request)

• Chicken noodle soup (w/homemade stock)
• Potato latkes
• Homemade applesauce
• Simple lasagne
• Stir-fried asparagus
• Steamed brocolini with basil and parmesan
• Buttermilk-cinnamon muffins

And then I was crazy and made, for us:

• Vegetable Pot Pie (with saffron cream sauce and homemade pastry)
• Lemon bars

Cooking today was fine, I thought it was going to be easy, but I botched a few things so it took longer than expected. Latkes turned out great, but I burned a batch. Muffins were slightly overdone (but still fine). Then I totally messed up the lemon bars and I'm not really sure about them, but they'll get eaten at work if nothing else!

Lesson: when making chicken soup (with low fat), take the skin off FIRST. Skimming is a pain. Also, I need a different baking pan if I'm going to make lemon bars again. This one was too low-sided. I'm not sure about the recipe, either. Hmm.

However, homemade applesauce is YUM!

Week 3

This week's menu:

• Turkey Cutlets with Mushroom Sauce (Epicurious)
• Red Snapper Pot Pie with Mashed Potato Topping (Epicurious/Cook's Illustrated Light)
• Bulgur Salad with Golden Raisins (adapted from Epicurious)
• Green Beans w/Almonds and Bread Crumbs (Cook's Illustrated)
• Asparagus w/lemon sauce (own recipe)
• Braised Cabbage with Apples and Caraway (Cook's Illustrated)
• Rice Pudding (CI)

Feedback from last week: no carrots just as a dish (but okay IN recipe). No more Brussels Sprouts. Would like a variety of veggies, but less of each. Loved the salmon chowder and chicken and brown rice.

Notes to self: I don't think I like red snapper. Kind of 'fishy' with a sharp scent. Mushroom sauce was a little salty, needed lots of adjustments. If we're going to do MORE veggies, then I need to come up with my OWN menu for the week so I know what I'm doing with the leftover veggies. This is okay, because at least I'll know what I'm cooking for the week.

Also: from now on, Cook's Illustrated will be CI

Week Two

This week we clarified some ingredients and preferences. Here's the menu:

• Salmon Chowder -- with corn, potatoes, evap. milk (from allrecipes.com)
• Chicken with Rice (and Peas and Carrots) (The Best Light Recipe)
• Brussels Sprouts (The Healthy Kitchen)
• Baby Carrots with Lemon/Dill (The Healthy Kitchen)
• Roasted Cauliflower with soy-ginger sauce (Cook's Illustrated, December 2006)
• Corn Muffins (Barefoot Contessa)

Notes:

I think this week's menu is pretty good. I don't like fish but the chowder was good, as far as I could tell. I used brown rice with the chicken - preboiled it. It ended up being like brown rice risotto, yum. I think all the veggies were good too... I want to make the roasted cauliflower for us.

Random thoughts/reminders: Thai Chicken Soup, chocolate loaf cake, apple crostata, get a Jewish cookbook, get a Japanese cookbook, rice pudding, turkey tetrazzini, look up bouliabase, slow cooker recipes.

Week One

The first menu:

• Chicken en Papillotte (with baby zucchini and tomatoes) (The Best Light Recipe)
• Turkey Roast (my own recipe)
• Green Beans (plain)
• Roasted Winter Vegetables (own recipe)
• Butternut Squash Soup (Barefoot Contessa)
• Whole Wheat Muffins (Laurel's Kitchen)
• Baked Apples and Cranberries (The Best Light Recipe)

Notes:

Turkey didn't turn out well... too salty. I think it was brined beforehand. Chicken was okay, but a little bland. Apples were good.. I should make those for us. Muffins needed a little something extra... apple? Green beans were fine... boring.