The world’s plainest, most comforting food ever: Grilled cheese.

I also plan on making macaroni with ground turkey in it mixed with mushroom soup.

Basically we’re a little frugal this week :P

Tonight is likely going to be a quick quinoa salad with feta, pine seeds and dried tomatoes.

Tomorrow I’m planning harissa chicken wrap that I picked up on reddit last week.

Tuesday probably some bulgur patties with scallions, parsley, tomato and egg.

But

https://www.lecremedelacrumb.com/cajun-shrimp-and-rice-skillet/

Simple start to the week.

In the past week I’ve made sourdough baguettes and batards, tuna melt, a grilled tri-tip and homemade guacamole.

Trying to work up the motivation to do collard greens sauteed with merguez sausage, and maybe later a broccoli cheddar soup.

Today was my turn to cook for my family on vacation. I made a vaguely Thai-inspired curry with local veggies:

• Three kohlrabi, peeled and cut into slices
• Leaves from the above, deveined, chunked
• 1" young turnips cut into pieces no more than 1/4" wide
• Leaves from the above, chunked
• Ginger, garlic, shallot, chopped
• Cooked shrimp, peeled
• Coconut milk
• Curry paste

I sauteed all the veggies, then heated up the paste and coconut milk, and mixed everything all together. Served with rice. Really good!

Things on our menu this week:

Tonight: taco salad

Tomorrow: fish and shrimp ceviche

Later this week: roasted whole chicken, baked potatoes

Then probably a leftover night if they aren’t eaten as lunches.

Yesterday: Cauliflower with yellow bell pepper in a gochujang cream sauce with a side of pig tenderloin.

Today: an aubergine, tomato and olive Tajine.

Tomorrow: some kind of pasta with tomato sauce and a kind of fish, topped with Creston

Tomorrow is pasta primavera, inspired by another post on this community. Later in the week my boyfriend is making tater tot casserole with chicken bacon cheese sausage homemade by his family. Friday is blackened tilapia with roast potatoes and I’m roasting a chicken Sunday because it was on sale. I’ll probably do broth with the carcass sometime next week. We had originally been planning to enchiladas Sunday, but those got crowded out by the unexpected chicken.

I made Sabich Sandwiches and Zhug for dinner this evening. It turned out really well.

made a pizza with ricotta, chicken sausage, cherry peppers and oaxaca cheese!

I bought some BBQ pork from an asian grocery store this weekend so I’m going to be adding it to ramen, rice bowls over the next couple days along with enoki mushrooms and lots of green onions

It’s an absolutely scorching 26 degrees here on the West coast of Scotland and it’s an obscene heat for here and I am currently struggling to think of things to make that are suitable for this weather.

I made slow cooker chilli on Saturday as that didn’t require slaving over the cooker, so didn’t mind. Next night was 5 spice chicken salad and then BLTs last night, which went down a treat.

I just made some glazed salmon tonight. It was pretty good.

I made sort of a “pizza” on sourdough with salami, jalapenos, and cheddar but without marinara. I guess it was more like a sandwich the way I folded it once it was done. Not bad.

🧄🧄🧄

It’s not a dish but I love making garlic puree as mise en place and I did that today :) it’s super convenient to have a soft, non pungent garlic that practically doesn’t spoil. I can’t recommend it enough! And definitely will keep doing it even though no one asked!

Recipe

Requirements

• peeled garlic (I don’t mind doing it myself but buying it pre- peeled will save you a lot of time)
• your choice of neutral cooking oil
• immersion blender
• small pot or saucepan with a lid
• optional sieve

I like to use about 8 bulbs of garlic on ~0.4L of oil and that lasts me about 2 months in a 2 person household.

Steps

1. Put garlic into a pot and add oil until almost covered. The oil expands during heating so use a little less than you think you need.
2. Heat up the oil on low-medium until you see bubbling.
3. Cover the pot and turn the heat to low. Let it cook for about 45 mins or until your garlic is golden brown and completely soft (try with a fork).
4. Drain the oil from the pot into it’s own container. Congrats you got yourself some bonus garlic oil that you can use to fry stuff in :)
5. Puree your garlic with your immersion blender.
6. Wait for everything to cool down before covering and refrigerating. This prevents condensed water dripping into your garlic which forms kinda gross grayish spots.