I have been on my own for most of this week. The Princess has been visiting her grandparents (Yay for school holidays!). Mr Grumpy went off to the football, then on yet another work trip, so I have only had myself to feed most of the time. I had great plans to stock the freezer whilst everybody was out of the house, but didn’t quite manage it. I think it was the potential piles of dishes that stopped me. At least that is my excuse.
A forgotten lump of blue cheese I found in the cheese drawer formed the basis of a few meals this week. Also on the menu was:
Melanzane alla Parmigiana (Eggplant Parmigiana) from Jamie’s Italy.
This used up a fraction of the eggplants I brought back from the farm after dropping off The Princess. Strikes me as a good exchange.
Spanish Chicken with green salad.
Mr Grumpy’s favourite, and a great all-in-one dish. I promise to blog this recipe at some point soon.
Blue Cheese & Walnut Pasta
Homemade Baked Beans.
Thank goodness for the freezer. I really couldn’t be bothered cooking.
I came back from the farm with a heap of fresh produce. The bucket of eggplants turned into Monday night’s dinner, eggplant relish and a large batch of baba ganoush (smoky eggplant dip). This dip freezes really well, so I packaged it into smaller containers for snacks or impromptu gatherings. It will be great served with sourdough crackers.
I have plans to make (at some point) trays of enchiladas for easy weekend dinners. I found this recipe on Pinterest for salsa verde, which proved to be quite easy, and used my homegrown green tomatoes in place of the tomatillos. Tomatillos are extremely hard to come by in Western Australia. This recipe made two large containers for freezing. Now all I need to do is make the accompanying enchiladas. Maybe next week.