There was a lot of great eating, but now it's time to have just home food and stock the freezer. This week it's dutch-oven cooking.
Sunday was #MeatlessOneDay
For those of you on Instagram, you saw Sunday's afternoon project of homemade tomato sauce. We parlayed into from-scratch pasta sauce (swap out the jars) with our home grown zukes, tomatoes and basil. 3 containers worth mean one today, a bit for tomorrow and one for the freezer.
I had planned to make Japanese Curry, even chopping all the veggies and chicken in advance. All was going well as I start cooking. Then I went to the pantry for my block-o-curry, and discovered there are were none. Uh-oh. Thank goodness for a carton of low-sodium vegetable broth and some Za'atar spice. Dump in the a full carton and sprinkle in some Za'atar. I made a little slurry using whole milk and about 5 spoonfuls of cornstarch. Crazy, but it works. So much so, I'll do it again, but on purpose.
Tuesday was #MeatlessOneDay
It's summer and all manner of veggies are in season. Easy Eggplant Parmesan today using the leftover of serving one of the spaghetti sauce batch. Working parents means this was a family affair. Baby birdie pitched in to make the eggplant cutlets so that we can eat at a decent time.
Japanese Curry for real and we now have an abundance of curry blocks in the pantry. Big batch means leftovers for lunch, plus a batch to freeze.
Steve's Grilled Lamb and roasted beets with goat cheese. Nothing from this meal will go into the freezer, because there will be leftovers.
Friday is #LeftoversRoulette
Curry rice omelettes. On Sunday, I made a cheddar cheese and ma-po tofu omelette. It sounds like it would awful, but it was awesome. Leftover curry from Wednesday mixed with rice is a little more traditional.
What baby birdie says is true. There is no place like home, and we're glad not to be flying for awhile.