Benjamin: I thought this was wonderful -- just wheat germ and cannellini soaked overnight, then cooked slowly in stock with a bit of celery, tomato and onion, with basil to finish. The wheat germ provided some body to the broth and complimented the other ingredients very nicely.
Sunday:
Raw and Cooked Salad, Lidia's Italy, p. 297
Cheese and a crusty bread
Benjamin: The salad was excellent but perhaps not quite substantive enough to stand as an entree by itself -- I'd like to make it again and pair it with something more than bread and cheese...a gratin perhaps?
Chickpea Curry with Whole Spices, A Year in a Vegetarian Kitchen, p. 68
Spiced Creamed Spinach, Krishna's, p. 258
Naan
Benjamin: These made a nice alternative to our frozen Indian entrees, since they are simple enough to produce on a week night -- not quite as fast as the microwave, but tastier (and probably healthier too). The spinach turned out with much more liquid than when we'd made it before, but still tasted excellent.
Thursday:
Savory Corn Griddle Cakes, A Year in a Vegetarian Kitchen, p. 207
Lighter Refried Beans, A Year in a Vegetarian Kitchen, p. 434
Salad
Friday: Carrie at Guthrie with Ann C.
Omelette
Hashbrowns
Benjamin: I had a hankering for brunch food, so I whipped up an omelette from a few odds and ends we had on hand. For the potato side dish I had originally thought about rösti, but discovered that the more authentic recipes suggested boiling the potatoes a day in advance, so I settled for the more prosaic hashbrowns instead. Our new non-stick pan worked wonderfully for these, though the center was still slightly under done.
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