I think, you will be seeing some odd dishes from now to the holiday of Passover (Pesach). I start to "use up", at this point. "Use up" means, clearing the freezer and cabinets of any food. It means, not buying more Parmesan when I run out.
I don't use a lot of canned goods but it is amazing how many cans collect, over time. They are my "just in case" food but I rarely have a "just in case. I was happy to see that I have been using them and they are diminishing quickly. Actually, Eden diced tomatoes is a popular can. I use the tomatoes in all kinds of dishes and usually keep up to 8 cans, on hand. Each week, I pick up one new can. You would be surprised how quickly they disappear even with my restocking, each week.
Since Hurricane Sandy, I replaced very little food in my freezer. I do have containers of chicken stock and beef stock from my giant soup making days. I use a container, each Friday night and change its character. I add different vegetables and spices. I may add rice or quinoa or serve it with the vegetables. I, sometimes serve egg drops or kneidlach.
As a result, I plan to mix and match, and hopefully turn out some tasty treats.
Along with this, I have decided to make Thursday nights, simple nights, with a minimum of effort, both cooking and cleanup. Since, I like to do some Shabbos cooking, on Thursday nights, I want to get the nightly cleaning, out of the way.
Tonight was only slightly ingenious. I used one saucepan and that is it. I did slice the bok choy and halved the brussels sprouts on a cutting board, the kind that is easy to clean.
Poached Salmon with Brussels Sprouts
2 salmon fillet
1 baby bok choy
1 box fresh brussels sprouts
1 cup soy sauce
1 - 2 cups water
Heat soy sauce and water in 3 quart saucepan. Add salmon and cook for 5 minutes.
Cut brussels sprouts into halves and add them to the pot and cook until tender (about 10 minutes), Add bok choy and cook for another 3 minutes, at most.
Use a slotted spoon to serve.
Linked to Beyond the Peel Saturday Dishes