Monday, 14 October 2013

what's for dinner, week 42

what we had for dinner, week 41

We bought lots of fresh produce during the weekend, with no particular plan of how to use it. So this week I will have to try my best to use everything before it goes bad. I think this menu will do the trick - as long as we actually follow through... 

Monday: beef stew with potato, carrot, parsnip, red onion, shallot, garlic, mushroom and fresh parsley (ps: my stew)
Tuesday: baked salmon with seafood and fish spice mix from Santa Maria + apple avocado salad 
Wednesday: pulled leg of lamb (my first attempt at this technique, using slices of leg of lamb from the freezer, which probably isn't the ideal cut for this, but I will give it a try anyway + this recipe), creamed cabbage and boiled potatoes 
Thursday: pan fried chicken filets, roasted Brussel sprouts and potato wedges, kale pesto 
Friday: lamb shanks from Tjore Gardsmat, bought at Bondens Marked last weekend + a tomato salad  

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What we actually had for dinner last week (pictured above):

Monday: chicken madras from Raske Retter
Tuesday: spiced pumpkin soup with bacon, from Nigel Slater's "the kitchen diaries" + baguette with butter - the pumpkin was rather bland, so I added carrot and potato for more flavor and texture 
Wednesday: vegetable soup with cod and shrimp, from Glad i mat + salmon 
Thursday: roasted vegetables (pumpkin, potato, carrot, onion and garlic), arugula and tahini dressing from Michele Cranston's "Fresh" + random meat leftovers from the freezer
Friday: salmon sashimi homemade pizza (which I forgot to photograph)
Saturday: roasted chicken filet with lots of garlic + a salad of mixed lettuce, pomegranate, red onion and balsamic vinegar 
Sunday: a big brunch (including American pancakes pictured bottom right) at our friends' place - we got so full that there was no need for the planned deer dinner 

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about this project

- every Monday I post the week's menu
- I also post what we actually had for dinner the passed week (because it is fun to see if we actually followed the plan)
- there might be links to recipes, but the menu will mostly just be basic ideas for the dinners - often just based on what ever is in our fridge, freezer and cupboards
- Saturday and Sunday dinners will often not be planned ahead because we have a habit of buying whatever looks good in the store when we are out grocery shopping Saturday morning

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