Now that I have the main responsibility for cooking dinners, I’ve been finding that I want to keep better track of what we’re eating. Sometimes we get to the end of the week with the impression that we’ve eaten really well, or really badly, or that it’s been boring, or exciting and lots of other things that I’ve completely forgotten about a fortnight later.
We both forget what we ate, and how much we enjoyed it, so I decided that I’d try turning Mondays into a bit of a foody day, in the hopes that I’ll have inspiration in a month’s time when I can’t remember what that great thing I cooked was.
In case you think I’m exaggerating, here’s a typical conversation from this week, about the aubergine and lentil dahl I’d put on the meal planner:
Me: It’s the one we had before.
Him: Are you sure?
Me: Yes, because I gave it to [person]
Him: I don’t remember making it.
Me: That’s because I made it!
Him: I don’t remember eating it.
Me: It’s the aubergine dish we were trying to think of the other day when you asked me what we’d had lately with aubergines and neither of us could remember what it was apart from the fact it wasn’t the horrible one from that cookbook.
Him: …. Oh.
Ironically, I can’t actually remember what we had on Monday and Tuesday, but for the rest of the week I know we had slow-cooked Rogan Josh (yummy), Mushroom Penne (needed more Quark and more mushrooms, but pretty good), Lentils with pork (better than it sounds! both from Rick Stein’s Spain cookbook), the aforementioned dahl (very good, especially re-heated for lunch!) and Soupy Rice (the Spain book again) as shown in the picture (and yes, that’s how I normally cook – pan, recipe book, iPad :))
I was instructed to call this “Chicken and rice casserole”, because apparently the name in the book was rather off-putting for some of us. It was very hearty and tasty, and is definitely going into the regular rotation, although next time, I’ll cut the chicken into smaller pieces. I left the legs whole and on the bone, but with only about 25 mins in not-that-much liquid, J’s didn’t cook all the way through and we had to stick it in the oven.
We try to have at least one new recipe a week to keep things interesting, but since 4 meals this week were new to us, I’m giving myself a break this week! Instead, along with old favourites, I’m revisiting a dish that wasn’t a complete success last time. It may have tasted good, but thanks to a few too many chillies, what we could mostly taste was “OH GOOD GRIEF SO HOT.”
I’ll report back next week, assuming I survive!