Cook 90 2020

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    #61
    January 28 menu:

    Breakfast: Five Spice Rice Pudding with pineapple, kiwi, blueberries, & almonds
    Lunch: Greek Salad; Stilton, Apple, & Parsnip Soup; 2 Garlic & Cheddar Scones; a bit of leftover cheddar that did not make it into the scones
    Dinner: Turnip Cakes; Shrimp & Mushroom Egg Foo Young

    Day 16 of 31 - Vegetables to Date: 30

    arugula
    asparagus
    avocado
    beans (black, mung)
    beetroot (red, golden, candy cane)
    bell peppers (sweet red, sweet yellow, hot banana, sweet green)
    broccoli
    cabbage (red, nappa)
    carrots
    cauliflower
    chard
    chick peas
    corn (sweet corn/maize)
    cucumber (English)
    eggplant
    fennel
    garlic
    kale
    leeks
    lentils (red, green)
    lettuce (green leaf, red leaf, romaine)
    mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
    onions (red, yellow, Vidalia, scallions, shallots)
    parsnips
    peas (snow)
    spinach
    sweet potato
    tomato
    turnips (white)
    zucchini

    Comment


      #62
      January 29 menu:

      Breakfast: Oatmeal Banana Pancakes with raspberries and walnuts
      Lunch: Tzatziki Chicken Salad wrapped in a whole wheat pita; grapefruit; wedge of Red Devil cheese
      Dinner: Caesar Salad with sardines and cherry tomatoes; 2 Garlic & Cheddar Scones; French Onion Soup

      Day 17 of 31 - Vegetables to Date: 30

      arugula
      asparagus
      avocado
      beans (black, mung)
      beetroot (red, golden, candy cane)
      bell peppers (sweet red, sweet yellow, hot banana, sweet green)
      broccoli
      cabbage (red, nappa)
      carrots
      cauliflower
      chard
      chick peas
      corn (sweet corn/maize)
      cucumber (English)
      eggplant
      fennel
      garlic
      kale
      leeks
      lentils (red, green)
      lettuce (green leaf, red leaf, romaine)
      mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
      onions (red, yellow, Vidalia, scallions, shallots)
      parsnips
      peas (snow)
      spinach
      sweet potato
      tomato
      turnips (white)
      zucchini

      Comment


        #63
        January 30 menu:

        Breakfast: Caesar Salad with sardines and cherry tomatoes; 2 Garlic & Cheddar Scones; banana with peanut butter; Red Devil cheese wedge
        Lunch: Tabbouleh; French Onion Soup; hard boiled egg
        Dinner: Shrimp Curry with whole grain Basmati rice

        Day 18 of 31 - Vegetables to Date: 30

        arugula
        asparagus
        avocado
        beans (black, mung)
        beetroot (red, golden, candy cane)
        bell peppers (sweet red, sweet yellow, hot banana, sweet green)
        broccoli
        cabbage (red, nappa)
        carrots
        cauliflower
        chard
        chick peas
        corn (sweet corn/maize)
        cucumber (English)
        eggplant
        fennel
        garlic
        kale
        leeks
        lentils (red, green)
        lettuce (green leaf, red leaf, romaine)
        mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
        onions (red, yellow, Vidalia, scallions, shallots)
        parsnips
        peas (snow)
        spinach
        sweet potato
        tomato
        turnips (white)
        zucchini

        Comment


          #64
          January 31 menu:

          Breakfast: Oatmeal Banana Pancakes with raspberries, pecans, and walnuts
          Lunch: Garlic Anchovy Pasta Salad; banana with Chocolate Peanut Butter
          Dinner: Zucchini, Corn, & Black Bean Enchiladas

          Day 19 of 31 - Vegetables to Date: 32

          arugula
          asparagus
          avocado
          basil (sweet)
          beans (black, mung)
          beetroot (red, golden, candy cane)
          bell peppers (sweet red, sweet yellow, hot banana, sweet green)
          broccoli
          cabbage (red, nappa)
          carrots
          cauliflower
          chard
          chick peas
          chicory (radicchio, Belgian endive)
          corn (sweet corn/maize)
          cucumber (English)
          eggplant
          fennel
          garlic
          kale
          leeks
          lentils (red, green)
          lettuce (green leaf, red leaf, romaine)
          mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
          onions (red, yellow, Vidalia, scallions, shallots)
          parsnips
          peas (snow)
          spinach
          sweet potato
          tomato
          turnips (white)
          zucchini

          Comment


            #65
            Cook90 2020 is officially over. I ate some great food over the course of the month, developed ~ 20 new recipes, and updated another 10 or so older ones. I'll be continuing to eat homemade food as much as possible going forward and continuing to log my menus here in this thread. I also plan to continue to experiment and try new things--although likely not with the same frequency as I have maintained over the past month. (Constraints on my time require that I rely more on leftovers and tried-and-true recipes that I can pull together more quickly than a new experiment.) My Salad a Day Challenge continues, along with my stretch goal to eat a different salad each day of the month and to eat as wide a variety of different vegetables as I can.

            Comment


              #66
              February 1 menu:

              Breakfast: Garlic Anchovy Pasta Salad with tomato and sardines; grapefruit
              Lunch: Five Spice Rice Pudding with raspberries, blueberries, and hazelnuts
              Dinner: Turnip Cakes; Shrimp & Mushroom Egg Foo Young; apple; wedge of Red Devil cheese

              Day 20 of 31 - Vegetables to Date: 32

              arugula
              asparagus
              avocado
              basil (sweet)
              beans (black, mung)
              beetroot (red, golden, candy cane)
              bell peppers (sweet red, sweet yellow, hot banana, sweet green)
              broccoli
              cabbage (red, nappa)
              carrots
              cauliflower
              chard
              chick peas
              chicory (radicchio, Belgian endive)
              corn (sweet corn/maize)
              cucumber (English)
              eggplant
              fennel
              garlic
              kale
              leeks
              lentils (red, green)
              lettuce (green leaf, red leaf, romaine)
              mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
              onions (red, yellow, Vidalia, scallions, shallots)
              parsnips
              peas (snow)
              spinach
              sweet potato
              tomato
              turnips (white)
              zucchini

              Comment


                #67
                February 2 menu:

                Breakfast: Tabbouleh with hard-boiled egg; banana with peanut butter; wedge of Red Devil cheese
                Lunch: French Onion Soup; Tzatziki Chicken Salad wrapped in a whole wheat tortilla; avocado; cherry tomatoes; carrots with spicy hummus
                Dinner: Garlic Anchovy Pasta Salad; Greek style yogourt with raspberries, blueberries, and almonds

                Day 21 of 31 - Vegetables to Date: 32

                arugula
                asparagus
                avocado
                basil (sweet)
                beans (black, mung)
                beetroot (red, golden, candy cane)
                bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                broccoli
                cabbage (red, nappa)
                carrots
                cauliflower
                chard
                chick peas
                chicory (radicchio, Belgian endive)
                corn (sweet corn/maize)
                cucumber (English)
                eggplant
                fennel
                garlic
                kale
                leeks
                lentils (red, green)
                lettuce (green leaf, red leaf, romaine)
                mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                onions (red, yellow, Vidalia, scallions, shallots)
                parsnips
                peas (snow)
                spinach
                sweet potato
                tomato
                turnips (white)
                zucchini

                Comment


                  #68
                  February 3 menu:

                  Breakfast: Five Spice Rice Pudding with blueberries, kiwi, and almonds
                  Lunch: Greek Salad with chickpeas; 3 slices Whole Wheat Baguette with Caviar Dip
                  Dinner: Chicken Fajitas

                  Day 22 of 31 - Vegetables to Date: 32

                  arugula
                  asparagus
                  avocado
                  basil (sweet)
                  beans (black, mung)
                  beetroot (red, golden, candy cane)
                  bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                  broccoli
                  cabbage (red, nappa)
                  carrots
                  cauliflower
                  chard
                  chick peas
                  chicory (radicchio, Belgian endive)
                  corn (sweet corn/maize)
                  cucumber (English)
                  eggplant
                  fennel
                  garlic
                  kale
                  leeks
                  lentils (red, green)
                  lettuce (green leaf, red leaf, romaine)
                  mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                  onions (red, yellow, Vidalia, scallions, shallots)
                  parsnips
                  peas (snow)
                  spinach
                  sweet potato
                  tomato
                  turnips (white)
                  zucchini

                  Comment


                    #69
                    February 4 menu:

                    Breakfast: peanut butter & banana on Whole Wheat Baguette; grapefruit
                    Lunch: Spicy Pumpkin Soup; Artichoke Spinach Dip on Whole Wheat Baguette
                    Dinner: Shrimp Mango Salad; Celery Cheese Bake; Garlic & Cheddar Scones


                    Day 23 of 31 - Vegetables to Date: 35

                    artichoke
                    arugula
                    asparagus
                    avocado
                    basil (sweet)
                    beans (black, mung)
                    beetroot (red, golden, candy cane)
                    bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                    broccoli
                    cabbage (red, nappa)
                    carrots
                    cauliflower
                    celery
                    chard
                    chick peas
                    chicory (radicchio, Belgian endive)
                    corn (sweet corn/maize)
                    cucumber (English)
                    eggplant
                    fennel
                    garlic
                    kale
                    leeks
                    lentils (red, green)
                    lettuce (green leaf, red leaf, romaine)
                    mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                    onions (red, yellow, Vidalia, scallions, shallots)
                    parsnips
                    peas (snow)
                    pumpkin
                    spinach
                    sweet potato
                    tomato
                    turnips (white)
                    zucchini

                    Comment


                      #70
                      February 5 menu:

                      Breakfast: Chia Pudding with blueberries, kiwi, & almonds
                      Lunch: grilled (broiled) Tuna Salad with tomato on Whole Wheat Baguette
                      Dinner: Shrimp Curry with whole grain basmati; peanut butter on Whole Wheat Baguette; Chocolate Raspberry Cheesecake

                      Day 24 of 31 - Vegetables to Date: 35

                      artichoke
                      arugula
                      asparagus
                      avocado
                      basil (sweet)
                      beans (black, mung)
                      beetroot (red, golden, candy cane)
                      bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                      broccoli
                      cabbage (red, nappa)
                      carrots
                      cauliflower
                      celery
                      chard
                      chick peas
                      chicory (radicchio, Belgian endive)
                      corn (sweet corn/maize)
                      cucumber (English)
                      eggplant
                      fennel
                      garlic
                      kale
                      leeks
                      lentils (red, green)
                      lettuce (green leaf, red leaf, romaine)
                      mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                      onions (red, yellow, Vidalia, scallions, shallots)
                      parsnips
                      peas (snow)
                      pumpkin
                      spinach
                      sweet potato
                      tomato
                      turnips (white)
                      zucchini

                      Comment


                        #71
                        February 6 menu:

                        Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, & walnuts
                        Lunch: Tuna Salad; Garlic Anchovy Pasta Salad; hard-boiled egg; avocado; cherry tomatoes; wedge of Red Devil cheese; Garlic & Cheddar Scones
                        Dinner: Sunshine Salad

                        Day 25 of 31 - Vegetables to Date: 37

                        artichoke
                        arugula
                        asparagus
                        avocado
                        basil (sweet)
                        beans (black, mung)
                        beetroot (red, golden, candy cane, beet greens)
                        bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                        broccoli
                        cabbage (red, nappa)
                        carrots
                        cauliflower
                        celery
                        chard (green, red)
                        chick peas
                        chicory (radicchio, Belgian endive, frisee)
                        corn (sweet corn/maize)
                        cucumber (English)
                        eggplant
                        fennel
                        garlic
                        kale
                        leeks
                        lentils (red, green)
                        lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
                        mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                        mustard greens (red, mizuna)
                        onions (red, yellow, Vidalia, scallions, shallots)
                        parsnips
                        peas (snow)
                        pumpkin
                        spinach (green, red)
                        sweet potato
                        tatsoi
                        tomato
                        turnips (white)
                        zucchini

                        Comment


                          #72
                          February 7 menu:

                          Breakfast: Chia Pudding with raspberries, mango, & hazelnuts
                          Lunch: Tuna Salad wrapped in a whole wheat tortilla; avocado; hard-boiled egg; wedge of Red Devil cheese
                          Dinner: crudités including: red & green bell peppers, carrots, cremini mushrooms, and radishes with Tzatziki, Roasted Red Pepper Hummus, and Baba Ganoush; Whole Wheat Baguette with Artichoke Spinach Dip; hard-boiled egg

                          platter of veggies with various dips in bowls


                          Day 26 of 31 - Vegetables to Date: 38

                          artichoke
                          arugula
                          asparagus
                          avocado
                          basil (sweet)
                          beans (black, mung)
                          beetroot (red, golden, candy cane, beet greens)
                          bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                          broccoli
                          cabbage (red, nappa)
                          carrots
                          cauliflower
                          celery
                          chard (green, red)
                          chick peas
                          chicory (radicchio, Belgian endive, frisee)
                          corn (sweet corn/maize)
                          cucumber (English)
                          eggplant
                          fennel
                          garlic
                          kale
                          leeks
                          lentils (red, green)
                          lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
                          mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                          mustard greens (red, mizuna)
                          onions (red, yellow, Vidalia, scallions, shallots)
                          parsnips
                          peas (snow)
                          pumpkin
                          radish
                          spinach (green, red)
                          sweet potato
                          tatsoi
                          tomato
                          turnips (white)
                          zucchini

                          Comment


                            #73
                            February 8 menu:

                            Breakfast: peanut butter & banana on Whole Wheat Baguette; grapefruit
                            Lunch: Waldorf Salad - Dragon Style; Spicy Pumpkin Soup
                            Dinner: cherry tomatoes; wedge of Red Devil cheese; 2 slices Whole Wheat Baguette with Artichoke Spinach Dip


                            Day 27 of 31 - Vegetables to Date: 38

                            artichoke
                            arugula
                            asparagus
                            avocado
                            basil (sweet)
                            beans (black, mung)
                            beetroot (red, golden, candy cane, beet greens)
                            bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                            broccoli
                            cabbage (red, nappa)
                            carrots
                            cauliflower
                            celery
                            chard (green, red)
                            chick peas
                            chicory (radicchio, Belgian endive, frisee)
                            corn (sweet corn/maize)
                            cucumber (English)
                            eggplant
                            fennel
                            garlic
                            kale
                            leeks
                            lentils (red, green)
                            lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
                            mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                            mustard greens (red, mizuna)
                            onions (red, yellow, Vidalia, scallions, shallots)
                            parsnips
                            peas (snow)
                            pumpkin
                            radish
                            spinach (green, red)
                            sweet potato
                            tatsoi
                            tomato
                            turnips (white)
                            zucchini

                            Comment


                              #74
                              February 9 menu:

                              Breakfast: peanut butter & banana on Whole Wheat Baguette; grapefruit
                              Lunch: Tabbouleh with chickpeas; wedge of Red Devil cheese; slice of Triple Chocolate cheese
                              Dinner: Curried Pasta Salad; Roasted Parsnip Soup


                              Day 28 of 31 - Vegetables to Date: 39

                              artichoke
                              arugula
                              asparagus
                              avocado
                              basil (sweet)
                              beans (black, mung)
                              beetroot (red, golden, candy cane, beet greens)
                              bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                              broccoli
                              cabbage (red, nappa)
                              carrots
                              cauliflower
                              celery
                              chard (green, red)
                              chick peas
                              chicory (radicchio, Belgian endive, frisee)
                              corn (sweet corn/maize)
                              cucumber (English)
                              eggplant
                              fennel
                              garlic
                              kale
                              leeks
                              lentils (red, green)
                              lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
                              mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                              mustard greens (red, mizuna)
                              onions (red, yellow, Vidalia, scallions, shallots)
                              parsnips
                              peas (snow)
                              potato
                              pumpkin
                              radish
                              spinach (green, red)
                              sweet potato
                              tatsoi
                              tomato
                              turnips (white)
                              zucchini

                              Comment


                                #75
                                February 10 menu:

                                Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, & pecans
                                Lunch: Bean Salad
                                Dinner: Chicken Fajitas


                                Day 29 of 31 - Vegetables to Date: 39

                                artichoke
                                arugula
                                asparagus
                                avocado
                                basil (sweet)
                                beans (black, mung, red kidney, white kidney, black-eyed peas, romano, lima)
                                beetroot (red, golden, candy cane, beet greens)
                                bell peppers (sweet red, sweet yellow, hot banana, sweet green)
                                broccoli
                                cabbage (red, nappa)
                                carrots
                                cauliflower
                                celery
                                chard (green, red)
                                chick peas
                                chicory (radicchio, Belgian endive, frisee)
                                corn (sweet corn/maize)
                                cucumber (English)
                                eggplant
                                fennel
                                garlic
                                kale
                                leeks
                                lentils (red, green)
                                lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
                                mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                                mustard greens (red, mizuna)
                                onions (red, yellow, Vidalia, scallions, shallots)
                                parsnips
                                peas (snow)
                                potato
                                pumpkin
                                radish
                                spinach (green, red)
                                sweet potato
                                tatsoi
                                tomato
                                turnips (white)
                                zucchini

                                Comment

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