Welcome back from your Thanksgiving holiday. We had a very restful and thankful four days off and hope you did too. Now that the starting gun for the holiday season has gone off, I hope to remain mindful of what's truly important while managing the stressful aspects of this time of year.I did most of cooking on Saturday this week, as Sunday was spent at a Pampered Chef party at my friend Jim's house. It was a lot of fun and I spent too much money (fun!).
On Saturday, I:
- Made the Shrimp Gumbo from the December issue of Fine Cooking
- Made French Onion Soup (sort of) from the December issue of Saveur (I added creamed onions and mashed potatoes left over from Thanksgiving dinner)
- Cooked up some beans on the woodstove
- Prepped green salads
- Made Saturday dinner :-)
Saturday
Indian dinner
Chicken with Indian spices (adapted from December Fine Cooking)
Spinach with paneer
Moon dal
Parathas
Sunday
Pan fried haddock with scallions, garlic, ginger and green chilies
Bok choy with peanuts
White rice
Monday
Shrimp gumbo
Corn bread
Green salad
Tuesday
Semi-French onion soup (has creamed onions and mashed potatoes stirred into it)
Green salad
Wednesday
White bean puree with rosemary and olive oil
Roast butternut squash
Broccoli with lemon and black olives
Thursday
Green curry chicken soup with rice noodles
Friday
Pizza
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