Jan 10, 2010

My Week In Food


I'm very grateful to be cooking.  A lot.  I'm currently cooking 3 full days per week (it was 4 until last week-yeah-I'm getting that this job will always be changing).  I've taken pics of just a few to share.

Above is Chicken Parmesan.  Pretty straight forward.


This is vegan macaroni and cheese.  The base for the sauce is almond milk.  I add garlic, onion, mustard, worchestershire sauce, and a variety of soy cheeses. 


I used rice penne pasta and topped with crushed crackers and more soy cheese.  Bake at 350 degrees until bubbly.

I know this looks suspiciously like the chicken Parmesan above.  It is actually eggplant Parmesan.  The family requested both.  Can't blame 'em.


Pork Cassoulet.  It's basically a stew with roasted pork, bacon, white beans, carrots, onions and garlic cooked in wine and broth.  When it's cooked, I put the stew in a casserole dish, top with buttered bread crumbs and put in a 375 degree oven until bubbly (I like bubbly, browned things-can you tell?).

The breadcrumbs help thicken the stew.  Ultimate comfort food.

This week, I'm stir frying, roasting artichokes, beef stewing and making oreo truffles.  Just for starters.

Stay tuned!

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