Oh dear, what a hectic week it’s been! You know what it’s like, you’ve been really busy so some things have been let go, but then you’ve got visitors coming, so it’s that mad rush to get everything back in order. It’s not just me is it?
There’s still been plenty of cooking going on, but we haven’t always remembered to take photos, or write things down. There are a few recipes coming from this weeks adventures, but for now they remain scribbles on paper.
After finishing off the paella for lunch, I decided we needed a new rice dish to go with dinner. We had some cabbage, so it ended up being Cabbage, red beans and rice – I’d seen a recipe for this and thought it looked like an interesting combination. Kind of like a risotto, but not. The cabbage was cooked for a while before the rice was added. I wasn’t sure what to expect, but it was really quite tasty. The original recipe I saw didn’t have any additional flavours except salt, pepper and stock, so I added in garlic, lemon juice, paprika and parsley.
Fighting off a cold, I didn’t feel like doing much, but I had some leftover White bean spread that needed to be used up. Somehow the idea of Sweet potato and white bean croquettes seemed the thing to do, plus a really simple tomato dipping sauce.
My parents were arriving for a week-long visit on Thursday (day nineteen). They weren’t staying with us but close to the beach and lake in a nearby coastal town. Originally I wasn’t going to be working that day, so the plan was to visit them in the afternoon and take dinner. However, it turned out I was needed at work, so dinner preparations needed to be done in advance since there wouldn’t be time after work. So in the evening I made the base for a Mediterranean Pot Pie, choosing a Lentil & Eggplant Ratatouille type dish.
Steve jumped in after I finished and made Pasta with Walnut Sauce. He made the walnut sauce from scratch this time. A big plate of pasta really hit the spot! Unfortunately we didn’t get a photo of this one.
After a later finish than expected, I made final preparations for dinner with the folks. The topping for the pot pie, was a mash made mostly of sweet potato and cauliflower. Dessert was a Mango & Strawberry pudding. I had some soy condensed milk in the cupboard, so decided to use that. The puddings were made separately, with mango on the base and strawberry on top. Steve made a batch of Greek Roast Potatoes with Lemon & Oregano.
We settled for leftover pasta and croquettes for dinner.
After work we fed and walked the dogs, then packed everyone up, dogs and dog beds along with all the food, and headed to the coast. Anyone would’ve thought we were taking off for the weekend there was so much stuff! Dinner went well – Mediterranean Pot Pie, Roast Potatoes with Lemon & Oregano, Salad with Herb Vinaigrette and fresh crusty bread, followed by Mango & Strawberry Pudding topped with fresh strawberries for dessert. I think it’s safe to say no one went to bed hungry.
I was staying the night with my folks at their holiday house on Saturday (day twenty one) so in preparation for Saturday night’s dinner I made some Mini Tofu Frittatas. Not only because we love them, but also because they’re easy to transport and reheat. The only tofu I had was hard, so a little water needed to be added to thin the batter.
For dinner we finally finished off the Cabbage, Beans & Rice dish I made earlier in the week, plus half a mini frittata each and a little of the excess lentil ratatouille from the pot pie. The rest of it ended up in the freezer for use in the not too distant future.
Day twenty one
We were due at my folks place for lunch, so in the morning I quickly made a Greek style stew of Green Beans, Asparagus & Broccolini, plus some Roast Pumpkin with Pesto to go with the Mini Tofu Frittatas.