July 25, 2008
Dinner, dinner, dinner
No baking this week, but, Beau totally stepped outside of his comfort zone and cooked us this delicious dinner:
He got the recipe from a cook book we were given at the food festival. For more details click on the picture :)
We hosted gaming this week and I offered to cook for everyone. That is seven people all up, many of them boys. I also didn't want to be spending much time before the event prepping, so on monday night, after dinner, I cooked this:
Impossible quiche (it makes it's own crust, hence the "impossible" also known as self-crusting quiche) and baked potatoes. Once cool these guys went in the fridge and when I got home from work on Tuesday I turned the potatoes into stuffed potatoes (scooped out insides, mashed roughly with chopped spring onion, sour cream and grated cheese, spooned back into skins, a bit more cheese on top) and made a salad (mixed lettuce leaves with nasturtium flowers, yellow capsicum, cucumber and cherry tomatoes) while the potato and quiche were warming in the oven. We had strawberries in balsamic vinegar (served in glasses) for dessert.
Again, click on the picture for more info :)
Impossible quiche is also a great dish for using up leftovers. This one used up the last of the shredded chicken I had in the freezer and also some chorizo we had left over from the chicken dinner Beau had cooked. It's also really easy to turn vegetarian.
I'm pleased with my freezing of stuff. It's nice to have "convenience foods" that you've made and which you know are healthy. Tonight we need to have a quick dinner as we want to see a movie at 7pm, so for dinner we are having pumpkin soup which I made and froze last week. We have another good to go meal in there too, nacho mince all cooked and flavoured. Just needs to be heated and put on some chips. Might have that tomorrow :)
And, so you know that I haven't been slacking on the packed lunches, here's what I ate today:
Now if only I could resist the biscuits in the canteen...
Point of fashion: Not just red and black
Current Obsession: The correct way of eating Jaffa cakes