So over the last week of cooking, I've reminded myself why I need to get my mise en place, found out that I needed a lid for my 12 inch skillet. It is kind of hard to cover and simmer when you do not have a lid that comes close to the size of the pan (boo). I plan to rectify that this week. Though I had, at the beginning of the week, close to 3 pounds of rice, two of those pounds not instant rice (Arborio and Basmati made up the majority of it). And when you aren't cooking for an hour, then the use of instant rice is a must (I ran out). Everything turned out pretty well. I was hoping for a more Worcestershire sauce taste to the Shepherd's Pie. I also need to at least prep before Shannon gets home. Sometimes it would take longer then I would expect, and we're eating dinner at 8. The worst was with the Curried Chicken and Rice, which was, my fault, because I ran out of instant rice, so in adding basmati, I had to cook it a whole lot longer then what the recipe called for. Which also led to overcooked chicken (still good tasting, but a little tougher then my normal chicken.
We also had too many leftovers. Most of the recipes are for 4 people. So lots of leftovers left. Now for me, this provides quite the variety in my lunches. But even so, we had a leftover night and still have left overs. Now that I think about it, it may be more to the point that the lasagna is servings for 8, instead of 4...so that kind of moved everything back...
This week I'll be doing 4 dinners. (the rest being leftovers or quick meals (easily made standards)). I'll be cooking from How to Eat Supper in no particular order:
- Cuban Black Bean Stew (p 79)
- Pan Crisped Deviled Eggs on French Lettuces (p 93)
- Hollow Pasta with Greek Cinnamon-Tomato Sauce (p 166) (for movie night if we're hosting)
- Tomato Cheddar Packed Turkey Burgers (p 210)