with d mom gone I have to cook each day and it has been a challenge coming up with meals, cooking and the dreaded clean as you go or clean after I have cooked. yesterday
I had left over chicken and made a tex mex casserole
- salsa (tomatillo not sweet), brown rice, onion, corn, black beans, siracha, cheddar on half, crushed tortilla on top along with a good salad with tons of veggies.
(extra salsa for serving and chopped cilantro for those that wanted it). tonight:
- zucchini, onion and basil frittata
(martha stewarts cooking school book)
- steamed french green beans w shallots sautéed (no good as they turned brown already
-Fougasse - Jacques Pepin had it on a show once - I took pizza dough that was defrosted - put oven on 400 degrees. stretched out dough to fit large pan - put on top of non stick foil (oiled it first, made cuts in it like fougasse - stretched some more - put olive oil on top and topped it with a bit of garlic, shallots, cut kalamata olives, kosher salt (light) and chopped small rosemary - looked fancy but super easy)
- a cucumber salad with french dijon dressing
and parsley chopped)
-cut up veggies with a bit of humu
s - more veggies is the focus - small amount of bread and frittata is eaten that way.
tomorrow: fish with chilled composite butter with shallot, chives, parsley, lemon zest and cappers - first down the spinach, then the fish that is seasoned then thin slices of lemon, composite butter on top - seal in foil and cook in oven (martha stewart cooking school book). For dd younger she doesn't like chicken but I think I will do either tofu or something made up the same way.
tuesday: use one of Donal Skehans recipes - thinking falafel, red cabbage slaw thing he makeskind of excited because I found already baked ginger tofu that is ready to use.