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meal catch-up
Sep. 17th, 2009 12:57 amLast week was a crazy week and I was gone most nights so I wasn't cooking much; we ate leftovers from earlier in the week and out of the freezer most nights. However I did cook a couple of things and this week have cooked some good meals.
Dinner 09/08/09: I had fresh cranberry beans so I made Fresh Shell Bean Soup with Pistou with them. I left out the bacon and used my own vegetable broth instead of the chicken broth. I also added more lemon juice than the recipe called for and it was good but I could have gone lighter with it. The soup overall was great and I served it with sourdough bread and aged gouda cheese as well as with green salad.
Dinner 09/11/09-09/12/09: After my show Friday night I made a macaroni and cheese casserole and we ate it on Saturday night.
Dinner 09/13/09: Stewed chickpeas served over quinoa with summer squash. Chickpeas were stewed with our garden tomatoes and I used red quinoa which was wonderful and added a lot of color to the dish (as did the yellow squash). I served this with Parmesan-garlic toast made from our homemade multigrain bread. Good stuff.
Dinner 09/14/09: Red potatoes and leek casserole with veggie bacon and swiss cheese. Served with green beans satsivi (green beans in a cilantro-pecan pesto--should have been walnuts but I didn't have any) and green salad.
Dinner 09/15/09: Rigatoni with fresh tomato sauce made from mixed tomatoes (cherry and full-size), fresh basil, olive oil, and garlic served with leftover green beans satsivi, green salad, and sourdough garlic bread.
Dinner 09/16/09: S. and I made seitan sausages from this recipe, only we formed the dough into six individual sausages and steamed them. Good stuff. Very fennel intense, but that gave it a more authentic Italian sausage flavor. After they were steamed I pan-fried them in the cast iron skillet with an onion and served the sausage and onions over sourdough bread with mustard (S. just dipped his sausages into mustard). We also had a bean and vegetable soup I riffed off of the cranberry bean soup from last week. This soup used dried cannellini beans, onions, garlic, carrots, celery, green beans, potatoes and tomatoes. Went a little too heavy with the lemon again, but it was still good. I had intended to put chard in it but forgot. Oh well.
Also this week I froze eighteen cups of tomatoes and we dried another chunk. I will probably freeze an additional twenty cups or so my the end of the week. And we made awesome refrigerator pickles today. We have been very busy in the kitchen.
Dinner 09/08/09: I had fresh cranberry beans so I made Fresh Shell Bean Soup with Pistou with them. I left out the bacon and used my own vegetable broth instead of the chicken broth. I also added more lemon juice than the recipe called for and it was good but I could have gone lighter with it. The soup overall was great and I served it with sourdough bread and aged gouda cheese as well as with green salad.
Dinner 09/11/09-09/12/09: After my show Friday night I made a macaroni and cheese casserole and we ate it on Saturday night.
Dinner 09/13/09: Stewed chickpeas served over quinoa with summer squash. Chickpeas were stewed with our garden tomatoes and I used red quinoa which was wonderful and added a lot of color to the dish (as did the yellow squash). I served this with Parmesan-garlic toast made from our homemade multigrain bread. Good stuff.
Dinner 09/14/09: Red potatoes and leek casserole with veggie bacon and swiss cheese. Served with green beans satsivi (green beans in a cilantro-pecan pesto--should have been walnuts but I didn't have any) and green salad.
Dinner 09/15/09: Rigatoni with fresh tomato sauce made from mixed tomatoes (cherry and full-size), fresh basil, olive oil, and garlic served with leftover green beans satsivi, green salad, and sourdough garlic bread.
Dinner 09/16/09: S. and I made seitan sausages from this recipe, only we formed the dough into six individual sausages and steamed them. Good stuff. Very fennel intense, but that gave it a more authentic Italian sausage flavor. After they were steamed I pan-fried them in the cast iron skillet with an onion and served the sausage and onions over sourdough bread with mustard (S. just dipped his sausages into mustard). We also had a bean and vegetable soup I riffed off of the cranberry bean soup from last week. This soup used dried cannellini beans, onions, garlic, carrots, celery, green beans, potatoes and tomatoes. Went a little too heavy with the lemon again, but it was still good. I had intended to put chard in it but forgot. Oh well.
Also this week I froze eighteen cups of tomatoes and we dried another chunk. I will probably freeze an additional twenty cups or so my the end of the week. And we made awesome refrigerator pickles today. We have been very busy in the kitchen.