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I might, however, have the jump on you in two areas: I don't have kids and my husband is easygoing if dinner is a little late. These two factors take the pressure off me, and make my time in the kitchen a lot of fun. After I come back from my walk, I turn on my audiobook, pour a glass of wine, and get to work. One of my favorite times of the day.
This was a fairly typical week, although I rarely make dessert and I didn't have to bake bread (we had some of my bread in the freezer). Note that we have a tossed salad every night, but I didn't bother to photograph it. So, without further ado, here's my week in food and photos. Click on the links for the recipes; click on the images to enlarge.
Sunday. We have salmon almost every week. One of our favorite methods of cooking it is to use my spice rub and grill the fish. Note that the photo below is not from Sunday. This week, I served the fish with grilled baby bok choy and a tossed salad. (I didn't come up with the idea of documenting the week until after dinner.)
pissota con l'oio) from an old Saveur magazine to eat with fresh fruit. We like more lemon than the original recipe, so I add add the zest from a whole lemon instead of the ½ teaspoon called for. We ate this all week.
Monday. The Swiss chard and mushroom galette from the April 2014 issue of Bon Appetit really caught my eye. I made the dough on Sunday, so Monday night's dinner came together pretty quickly. I often make my own ricotta cheese, but this week I decided to buy it instead. The dough is not for the faint of heart, considering the 1½ sticks of butter, but it was delicious. Mr. BFR had the leftovers for lunch the next day. I used chives for the herb, but in the summer I'd use parsley, basil, and/or oregano fresh from the garden.
Tuesday. On Tuesday, we had a very simple meal. We grilled lamb chops, which I seasoned lightly with Penzey's Cajun seasoning. I love Penzey's mixes, especially the salt-free blends. (I'd rather add my own salt.) The asparagus is so wonderful right now, I've been buying it weekly. Mr. BFR requested baked potatoes, and I figured why not? This was a yummy all-American spring dinner.
Wednesday and Thursday. You might start to see a bit of pattern here. I tend to alternate meat and fish nights with vegetarian meals. On Wednesday, I made a big pot of black beans with veggies, hot peppers, a little mustard, some molasses, garlic, onions, tomatoes, and so on. The recipe is loosely based on an old Moosewood Restaurant recipe for Cajun skillet beans, which is good just as written. I tend to use whatever vegetables are on hand and whatever herbs and spices I'm in the mood for. I served this over quinoa.
maple cornbread from King Arthur Flour. We love this recipe. I baked it in a cast-iron cornbread pan (the extra batter went into a 6-inch cake pan), which makes eight little wedges.
Friday. I'm typing this post up on Friday afternoon. Tonight's dinner will involve the vegetables pictured. My original thought was to make a stir-fry with shrimp (I have some in the freezer), but today has been cool and rainy so now I'm more in the mood for soup. I think this one will have a chicken stock base and maybe some small pasta. And I'm pretty sure I'll stick to vegetarian, though I might pull some cooked chicken or the shrimp out of the freezer. I'm just not sure yet. Spices? I'll probably use that fresh rosemary and then keep it simple, adding pepper and a bit of sea salt.
How did your week in the kitchen turn out? Hope your dinners were both delicious and fun to put together.