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.