Well, we’re back from Paris (oh my word- awesome) and praise the Lord (I really mean that) for home delivery of groceries. I planned, ordered, and scheduled our groceries before we left, so we will get them Monday morning. Love that. (I will post our pics later, promise!)
Sunday: (as I type, it’s still Sunday) I made sure we had pasta and jarred sauce so we could eat at home and all go down for naps. We ate the pasta and all crashed for blessed afternoon naps. Love Sunday naps, especially after so much travel. Then, in an inspired moment, I told Josh I’d make him Broiled Parmesan Tilapia (we actually have to use haddock here since I can’t get tilapia) with steamed veggies and Pilau rice. As usual, it was the best fish dish ever. That sauce is so easy and amazing. I’m serious- it made me eat fish, and that’s saying something.
Monday: My blogger friend, But I had a Tiara, recommended Nacho Spuds- we’re excited to try them!
Tuesday: Josh has been asking for Green Curry. He found this awesome how-to on Youtube. Her pronunciation and inflections are worth the watch.
Green Curry Chicken
Wednesday: Left-Overs
Thursday: Tacos (recipe below), refried beans, and chips with homemade salsa (recipe below). (Since we live overseas, it’s easier, cheaper, and more authentic to just make our own seasoning and salsa).
Friday: Left-Overs
Saturday: Potato & Leek Soup (another one we’ve been wanting to try since moving to the land of the soup- interestingly, most soups are smooth in Scotland by means of the immersion blender. My friend, Christy, paid homage to the hand blender a while ago, and I totally agree- it’s awesome. As I said to her, my theory is that they make their soups smooth more out of practicality than out of a desire for that texture- without a garbage/rubbish disposal, smooth textures are easier to clean up)
Sunday: Soup Left-Overs
Salsa
1 can diced tomatoes (not crushed or flavored)
½ cup diced onion
¼ tsp. ground cumin
1 tsp. salt
Juice of 1 lime
2 slices of jarred jalapenos (UK has Old El Paso brand)
(we added) 1 bunch cilantro (called coriander in UK)
Directions: Put in a bowl and use a hand blender until smooth.
Tacos
1 Tablespoon chili powder
½ teaspoon salt
¼ teaspoon garlic powder (sub garlic salt if necessary)
¼ teaspoon cayenne pepper
¼ – ½ of large chopped onion (to taste)
2/3 cup water
1 pound (about 450 grams) meat
Directions: Brown meat and onions. Drain off excess fat. Add seasonings and water. Simmer 15 minutes.
Tip: I often buy 800 g of meat and double the spices so that we have lots of left-overs for nachos.
Fore more great menus, check out Org Junkie.
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I’m glad you’re back safely and had such a wonderful time!! Hurray for the kids being such great travelers -
Yummmmm!
Maybe your fish dish will get me back onto fish. I grew tired of it but know we should always eat alot of it.
Also going to watch the Green Curry recipe YT.
Thanks for linking me about the spuds. We loove them. Oh, just a note about how we like them: I cook them as RR says. But then I also broil them for a few minutes to get the ones on the edge a bit more crunchy. Then I add a small layer of cheese and broil that too, then do as she says, including the cheese on top, but I might cut it down a little. I don’t use measurements anyway, just do it to taste. Hope you like them!
I play by those rules for MPM also and always try to note where I saw a recipe or link so I can give credit. Love all the ideas and links so many provide and love spreading the word when I find something helpful or yummy on a blog.
Welcome home and glad you had a good trip! T~
Tiffany- Thanks for the tips- love the broil idea. Probably will make them tonight.