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