Well this week has been a bit busy with spring and daylight savings time tempting me to prolonged forays into the out-of-doors. However, I’ve still gotten a fair amount of cooking in despite my limited time at home. Breakfasts, to start, have been pretty typical. Some sort of egg dish, some steel cut oatmeal sweetened with mashed banana and vanilla, and some pan-fried sweet potatoes.
On Sunday I made a delicious vegetable soup from some of the chicken stock that has long been monopolizing my freezer. It was a hasty amalgamation of what I had as leftovers in my fridge at the time – celery, kale, brown rice, tomatoes, black beans, onion, shallot, carrots, and broccoli. Topped with a couple of bay leaves, oregano, basil, salt and pepper and I had a solid soup for a lunch and dinner accompaniment throughout the week.
As for dinner the only standouts (if you could call them that) were:
Monday – Southwest Casserole of sorts. Browned grass fed beef over riced cauliflower with a sauce of tomato, cumin, red pepper, and jalapeno. Baked in the oven and then topped with guacamole, Greek yogurt, green onion, and cilantro. On the side I had some sweet potato chips with a chipotle yogurt dip I had made the week before.
Tuesday – Roasted root vegetable salad (carrots, parsnips, sweet potato, with some cauliflower), vegetable soup, soft boiled eggs on a bed of spinach.
Wednesday – Mussels in tomato sauce (tomato, garlic, shallot, oregano, salt, pepper). Vegetable soup (what a surprise), and for dessert I had roasted pear (with cinnamon, ginger, and nutmeg) topped with whipped Greek yogurt and toasted sunflower seeds. I put too much hot sauce in the soup and too much pepper in the tomato sauce. As a result dinner was too hot and spicy. Nothing plenty of Greek yogurt on top of the pear couldn’t fix.
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