tried a new recipe for dinner last night and it was a success! next time i might skip the chicken to make it as a side.
Chicken Thighs with Cabbage and Apples
[used half the chicken, cabbage and apple, and full amounts of the rest. skipped the oven to cook the chicken in the pan, and returned it to the pan while the liquid was simmering. skipped fresh parsley because i didn’t have any, but it would be better with it.]
served with crème fraîche mash potatoes
found a jar of apple sauce in the back of the cupboard so i made turkey burgers earlier in the week. they were really good and i froze most of them.
Asian Turkey Burger
[i used a whole finely sliced spring onion instead of just the white parts and served the burger on a brioche bun with lettuce, tomato, cucumber and whole egg mayo]
last night’s dinner was a sandwich spread of hot-smoked rainbow trout, radish, crème fraîche, chives, dill, whole grain mustard and white wine vinegar on light rye sourdough toast.
so many of my meals are centred around something that needs to be eaten soon. in this case it was the trout and crème fraîche
made the mushroom strogonaff! it’s good but i used more pasta than i usually would so the pasta vs mushroom ratio is less than desirable. i also used crème fraîche because i’m not vegan.
Vegan Mushroom Stroganoff
it never occurred to me to make anything less than a big jug of iced tea until the You Suck At Cooking video dropped last week and i haven’t stop thinking about it since
i was planning on making ham and salad sandwiches for work lunch this week but the supermarket was out of fresh fruit and veg, so i made this ham salad sandwich instead.
it’s pretty good!
Leftover Ham Salad or Sandwich
[subbed 2 sliced spring onions or the onion, and 8 or so sliced cornichons for the sweet pickle. and i added fresh parsley because it needed a little something]
last night’s dinner, my attempt to make up for all the different kinds of bread i ate yesterday (3).
Honey Miso Trout with Warm Vegetable Salad
1 tbsp clear honey
1 tbsp miso paste
1 tbsp light soy sauce
4cm piece ginger, peeled and finely grated
1 tsp rice vinegar or lime juice
2 trout fillets, skinned
sunflower or olive oil, for brushing
200g (approx 2 cups) broccoli florets
100g (approx 2 cups) sugar snap peas
150g frozen edamame pods
⅔ cup frozen peas
2 spring onions, finely sliced at an angle
1 tsp toasted sesame seeds
juice ½ lime
1 tsp toasted sesame oil
1 tbsp olive oil
small handful coriander leaves, chopped
1. Mix together the marinade ingredients. Put trout in a shallow bowl, pour over marinade and rub into the fillets. Cover and leave to marinate in the fridge for 30 minutes.
2. Brush a frying pan with a little oil over a medium-high heat. Add the trout and cook for a couple of mins on each side until just cooked through.
3. Meanwhile, steam the broccoli, sugar snap peas, edamame, and peas in the microwave until tender. Squeeze edamame from the pods and discard the pods.
4. Whisk together lime juice, sesame and olive oils until combined. Add dressing, spring onion, and sesame seeds to vegetables and toss, then lightly season. Serve with trout while warm.
made a big pot of hearty soup for the week. it’s filled with tasty ingredients i hadn’t thought to put together before.
Chicken Sausage and Fennel Soup
[i used pork & fennel sausages instead of chicken]
doused my veggies in a lemon, mustard, bacon sauce for tonight’s dinner and it was real good.
so the internet says they are sweet, but i ate a raw piece yesterday and it wasn’t. not like the red and yellow ones are. the smell reminded me of the green ones but it didn’t taste bitter either.
if all goes to plan i’ll make a stir fry for dinner and see how it goes in that.
Too Many Cooks - An instance for cooking and eating!