mathhobbit (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
mathhobbit) wrote2009-09-18 04:17 pm
mathhobbit) wrote2009-09-18 04:17 pm
Entry tags:
A week behind
I was LARPing last weekend, so didn't have much time for cooking. Another bunch of celery, wilted. We won't mention the fate of the zucchini.
The leek and broccoli went into a very tasty crustless quiche. The Swiss cheese I used was on its last legs, which I think helped the flavor.
Some of the broccoli leaves and last week's greens (trimmed and stuck in warm water for a while to perk them up) are now saag, waiting for paneer.
Last week's eggplant and this week's onion will soon be baba ganouj. I'm too lazy to buy pita, so I eat it with crackers. The saag will probably be a late dinner with fresh bread. (Too lazy to cook rice...)
Still no plan for the carrots or the pepper. The potatoes will keep until they join a former batch of saag. Note to self: cook the potato thoroughly before adding saag.
Arugula is tasty if you drown it in blue cheese dressing. I'm not sure it's still healthy at that point, though! When I have the ingredients I can also make a salad with tomatos, fresh mozzarella and basalmic vinagrette. A little arugula goes a long way. Luckily it also seems to keep fairly well wrapped in a damp pillowcase in the veggie drawer.
The leek and broccoli went into a very tasty crustless quiche. The Swiss cheese I used was on its last legs, which I think helped the flavor.
Some of the broccoli leaves and last week's greens (trimmed and stuck in warm water for a while to perk them up) are now saag, waiting for paneer.
Last week's eggplant and this week's onion will soon be baba ganouj. I'm too lazy to buy pita, so I eat it with crackers. The saag will probably be a late dinner with fresh bread. (Too lazy to cook rice...)
Still no plan for the carrots or the pepper. The potatoes will keep until they join a former batch of saag. Note to self: cook the potato thoroughly before adding saag.
Arugula is tasty if you drown it in blue cheese dressing. I'm not sure it's still healthy at that point, though! When I have the ingredients I can also make a salad with tomatos, fresh mozzarella and basalmic vinagrette. A little arugula goes a long way. Luckily it also seems to keep fairly well wrapped in a damp pillowcase in the veggie drawer.