I think I may make this a regular weekly feature, to help me figure out what is & is not working with my menu planning
This was the plan for last week:
Broccoli-cheddar soup with rye bread
Beef & cider pot with spinach salad
Stuffed chicken breast with roasted beets
Turkey & sage rolls with roasted cauliflower
Steak & Guinness pie (weekend as it takes forever to make)
Braised pork loin with skillet carrots & parsnips
Hot turkey sandwiches with cranberry salsa & leftover carrot soup
I thought I’d have better luck this week as I had everything I needed except the roast turkey breast for the sandwiches & I could pick that up at the grocery store on my way home whichever night I was going to make it.
Then the stomach bug came.
Monday I made the turkey & sage rolls, which involve using phyllo dough to make two long logs stuffed with ground turkey, swiss cheese, sage & spinach. I wasted a lot of phyllo. Next time I will use wonton or egg roll wrappers and make six individual rolls. I served this with raw carrots rather than the cauliflower because I had thought, like most of Rachel Ray’s meals, this was cooked on the stove, but it was cooked in the oven & therefore I couldn’t roast any cauliflower.
Monday night Havoc came down with the bug & then Tuesday morning it hit DH as well (I think it was a result of them all sharing a plate of cheese nachos on Saturday when Mayhem was probably contagious. I don’t like nachos so I was spared). This left just Mayhem & I eating supper & he wanted some taquitos & I wasn’t really hungry.
Wednesday I finally got to go to work, but I hadn’t worked out the nacho dissemination theory yet and just assumed I was next to get the bug & probably it would hit that evening. Rather than fall ill in mid food prep, or re-infect the recovering by preparing something, I made spaghetti with jarred sauce for them, along with a spinach salad & I had ginger toast on the theory it might ease the coming stomach upset.
But there wasn’t any.
Thursday I made broccoli cheese soup. I’d thought I might be ambitious and make bread bowls to serve the soup in but I forgot to set the balls to rise on cornmeal so when I went to slide them into the oven they stuck and became elongated & misshapen.
Still good to eat with the soup but not workable as bowls.
Friday was the braised pork loin with pan roasted carrots & parsnips. Those veggies were so good, so sweet! The pork was a little dry & the gravy a little watery but that’s my fault for forgetting the cream & using 1% milk. I also mis-timed the meal & keeping it warm while waiting for DH to get home probably make the pork dry.
Saturday I was going to make steak & Guinness pie but it’s a lot of work. While it is worth every bit of it, it works better for me as a two day event. Make the filling one day & bake the pie the next. So it became Sunday’s supper & DH picked up sandwiches from the general store Saturday.
So I didn’t make the hot turkey sandwiches, the stuffed chicken breasts or the beef & cider pot. But it’s no great loss, they along with the dratted fish from the previous week and whatever meal I fail to make this week (and I’m sure there will be one), will make up the meals for next week along with tacos, triangle sandwiches & if necessary beef & barley soup or maybe lasagna depending on what I fail to make.