Sunday, time to cook!

Sunday is often food prep day since there is generally a lull in my day after the morning gym class. In the summer, many of the gym classes are on hold so there was even more time to get things accomplished. Now, when ones house is under construction, keeping any area in it clean is a challenge. Especially the kitchen. Our basement is in a perpetual state of mud at the moment and whenever work is being done down there, the kitchen always ends up with chunks of mud everywhere as workers or my husband pass through to the back door. The ensuing mud ends up on cupboards, chairs, the sinks counter...

So, when my kitchen is clean, it's bliss. I would take a clean kitchen over a free pedicure any day!


Our Kitchen Sink and Area


Now, time to get started! I have made this recipe once before and there are a number of things I like about it: simple ingredients we often have on hand, cheap ingredients, easy to make, tasty, and makes ample servings. Actually, these are the types of recipes that I look for. Gold nuggets, I tell you! This one is a variation from allrecipes.com. I think it was called Tofu Coconut Keema.

Begin by chopping up one onion. 



Chopped Onion



Saute it in a pan with olive oil, chopped tofu (a cheap protein alternative) and garlic.



Chopped Onion and Tofu



Now, dump in one can of coconut milk. I use a light version. Next, add the spices. Cumin, curry powder, Thai red curry paste, and ground ginger. Oh, and a dash of cinnamon to warm up the flavour a little more.



Onion and Tofu with Coconut Milk and Spices



Mix mix mix and now time for the veggies. I use a handful of carrots, chopped, frozen peas, a drained can of baby corn, and whatever else you feel like using up. last time I used leftover grilled eggplant.

Add in about two and a half cups of tomato sauce. 



Veggies and Pasta Sauce being Added

  And mix mix mix again! Now, just let this simmer for 30 minutes so that the flavours can develop. This is now ready for us for lunches or a quick dinner during the week. It packs well for work and we'll likely serve it with some home made flat bread.


Final Product, Simmering for Flavour


Ok, one down and onto the next. Pizza dough. this recipe comes from my mom's Jewish cookbook and I have been using it for well over 10 years. Tried and true. Just add all of the ingredients into a food processor and blend until it forms a ball.


My Tried and True Pizza Dough Recipe



Knead until the dough is smooth and elastic. Place the dough in an lightly oiled bowl and let rise in a warm place. We didn't use this dough tonight either so it stayed in the fridge, waiting....



Pizza Dough Waiting to Rise


So, what did we actually eat for Sunday's dinner after all of this prep-cooking? The more delicious salmon (Costco fillet), grilled on the BBQ (a wedding present from my aunt and uncle) with some Clubhouse Salmon Seasoning (this stuff is dynamite!). Also cooked on the grill was a piece of fresh pineapple, 2 red peppers and a small zucchini.


BBQ-ing Salmon, Zucchini, Red Pepper



I had some fruit (peaches, apple, pineapple) that was going mushy that I had chopped up and cooked down on the stove a few days ago that still wasn't being eaten. So, I decided to whip up a tart for dessert.

A simple pie crust recipe that I halved, rolled out between parchment, and filled with the fruit. Rolled up the edges and stuck in the oven until the pastry was browned lightly.



Pineapple, Apple and Peach Gallette

  Warm and waiting for ice cream. We walked to the corner store/video stop/laundromat for a half litre of soft ice cream. Mmmm.


Finished Gallette



The perfect ending to a perfectly delicious meal or rich, buttery salmon and crunchy fresh veggies. The warm oven-fresh tart with cold creamy vanilla ice cream made the 35 C day and 80% humidity more than bearable.



Fruit Gallette with Light Cool Whip