Sunday – meatballs (yes again but they were requested by a small child and I wasn’t cooking so who cares ?), pumpkin, mushrooms, broccoli
Monday – leftovers for the small children and jambalaya (from a box – thanks to Wendy for sending a little New Orleans our way …) – http://shop.zatarains.com/zatarains®-reduced-sodium-jambalaya-p-1595.html
Tuesday – hot dogs made with pork sausages – absent husband, tired mother …
GINGER APRICOT CHICKEN (from the complete Canadian living cookbook)
Combine 2 tablespoons lemon juice, with 1/4 cup apricot preserves, 1 tablespoon minced ginger, 1 tablespoon Dijon mustard. Brush onto chicken breasts or legs. Place chicken onto foil lined baking sheet (skin down if using pieces with skin on). Bake at 425F/220C, baste with remaining glaze halfway through, for about 35 mins or until cooked through.
Potato Salad
Green Bean and tomato salad (Heston Blumenthal recipe I pulled out of a magazine) – combine 5 chopped ripe tomatoes, or equivalent chopped cherry tomatoes, blanched green beans and baby spinach leaves (optional – can add basil leaves and/or chopped shallots). Make dressing by combining 1 dessertspoon of red wine vinegar, 1 teaspoon Dojon mustard, 1 dessertspoon soy sauce, 1 dessertspoon oriental fish saucem 1 dessertspoon seasme oil, 2 dessertspoons olive oil (this makes a lot of dressing and its nice but strong flavoured, so I would use this amount for about 6 people). Top with parmesan cheese.
Wed – meatballs (take mince/ground beef, milk, dry breadcrumbs, italian herbs, ketchup and worchestershire sauce, mix and shape into balls and fry) and pasta with jarred pasta sauce, salad
Thurs – leftover pasta and rissotto
Steak (crumbed for the boys), potato rosti (why does that never cook properly in the middle ?), corn on the cob, salad (peas and carrots for the boys). Chocolate brownies for dessert … mmmmm …. Nigella Lawson’s recipe.
So, along with my obsession for reading (see waterfallofthought.wordpress.com), I love to cook and try new recipes. So, here they are …. the things we eat, week to week …
