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A week behind
Sep. 18th, 2009 04:17 pmI 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.
