Food for this Week

Last week I mentioned the Fresh 20, a meal planning service I've been trying out. I find I adapt a lot to suit schedule, tastes, opinions about how to cook, etc. But the fact that I adapt doesn't mean I don't like their ideas! Last week was a good example, both in terms of switching up their suggestions, and also trying things I wouldn't normally cook.

So, the instructions were to braise some flank steak for dinner one night and use the leftovers for risotto another night. I pan-fried the steak . . . see below. A proper dinner with a vegetable side (green beans with lemon and almonds) and a starch! So exciting.

And the next night we had tacos -- I took the leftover steak, sliced it, sprinkled with fajita seasoning, and tossed it around with peppers and onions. We enjoyed the meat with tortillas, cheese, and delicious smoky paprika cream.

For the risotto component of the week I roasted the butternut squash that came in our Dominion Box and stirred it into a basic risotto. No pictures because risotto looks like risotto. I put the leftover squash on a salad, which was pretty good. I do not come from a winter squash eating people, but butternut squash is nice.

Extracurricular activities this week included whole wheat bread from Bread by Jeffrey Hamelman, a birthday present from Mom and Dad. It used a pate fermentee, which was a first for me. It's meant to enhance the texture (I think it did) and help it keep longer (we'll see). I didn't take as much time as I should have to shape the loaves properly, but that doesn't affect the taste!