I've only made like three meals since I posted last, but I need to buy at least a few groceries to make much of anything else, so I'm meal planning for the rest of the week. Here is what I'm making:
Lasagna
I think this will be tonight. It'll create plenty of leftovers for Sim and I to have for dinner again tomorrow night when Sameer is fasting.
If I make these Wednesday, I'll have a more reasonable amount of pesto to use up on the alfredo pesto primavera. It'll also use up part of my red bell pepper and one of the red onions in my pantry. Any leftover veg can either go into the primavera dish or be served plain (e.g., the sliced cucumber). Wednesday is also slated to be the warmest day for a long time, and I don't want to have to turn on the air conditioner in October.
Alfredo Pesto Primavera
Maybe Saturday night because it's really easy.
I'm going to make this oil infused with smoked paprika because I feel like the dish we had at Althea contained something like that. I think it said "herb oil" in the menu but it was red like a chili oil and I remember some kind of smoky flavor in the dish. So I'm trying this and just seeing what happens. I'm also buying a zucchini to serve grilled and on top of this and any leftover zucchini can go in the primavera dish.
[Edited 10/7/2022: I made this tonight. I reduced the arborio rice to 1.5 cups without adjusting the liquids and it still required the addition of a couple more cups of liquid (the last of the cashew cream and broth plus as much soy milk as it took) to make it a risotto consistency at the end. I don't have a lot of experience making risotto though, so maybe I did something wrong. Either way, stirring in the extra liquids at the end was fine. I used vegan parmesan from the grocery store and subbed homemade cashew cream (raw cashews + water in a high speed blender) for the heavy cream. I also tossed in a couple lemons worth of zest that I'd stashed in my freezer just because it seemed like a good idea. In place of the fresh corn, I used about four cups of frozen corn I had wanted to clear out of the freezer. I had to omit the infused oil because it apparently takes at least a week to make, and I didn't start that far in advance. For the vegetables on top, I cut up a zucchini and a couple of tomatoes and cooked them in a dry skillet on medium high heat to get a general roasted effect quickly and easily. I seasoned them with salt, fresh ground black pepper, and smoked paprika. They were the highlight of the entire dish. If I make this again, I want to make sure to do the smoked paprika infused oil drizzle and a full sheet pan of roasted zucchini and tomatoes. I would also reduce the rice to 1 cup. I would also top with some microgreens for color and texture like they did at Althea.
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