Week 8

Apparently last week's menu was a hit. This week I had to make some extra dishes since I'll be away next weekend.

• Chicken Pot Pie with Biscuit Topping (CI)
• Minestrone (CI)
• Stir-fried Asparagus
• Sauteed Swiss Chard
• Cabbage and Apples
• Banana Nut Muffins

and then for next week (shorter menu)

• Turkey Tetrazzini
• Tsimmes (sweet potato, carrot, and apple bake, a Jewish specialty)
• Fallen Chocolate Loaf Cake

I'm finding that the less fussy the menu, the more she likes it (I think... I don't get much feedback except when something doesn't go over well). So, that's good! This week I kind of went for easily-freezable comfort foods. I hope it works well.

One thing I am enjoying is the opportunity to try new things. Like the tsimmes. It's so yummy! Next time, I'd like to try to make a noodle kugel, I think. Jewish cooking is yum.

Week 7

On the menu this week:

• Salmon-Corn Chowder
• Thai-style Fried Rice with Chicken and Basil
• Sauteed Spinach with Nutmeg
• Steamed Broccoli with Balsamic-Basil Dressing
• Bread Pudding

This week's menu went through a few changes. I was going to make both Thai Chicken and Basil AND Thai Fried Rice, but the recipe didn't make as much Chicken and Basil as I thought it would, and the ingredients were pretty similar to the Fried Rice, so I just combined them. I think it turned out pretty good. Thanks for the new cookbook, Mom! I also made a different spinach dish, a kind of gratin, but when I tasted it, I knew my client would think it was too salty (it had a lot of cottage cheese in it), but *I* liked it, so I kept it for us (good lunches for the week) and made simple sauteed spinach. I might have overcooked the broccoli a little, but she likes things sort of bland and simple, so maybe it's okay. I put the sauce in on the side.

The bread pudding is hopefully what she was looking for - no cinnamon, just yummy pudding.

PS: the American dictionary spells it as bouillabaisse, does that seem right, Teacher D'Arcy? :) Now I just need to find a good recipe for it.