Last week did not go according to our original menu plan but we did discover a new salmon dish- keep reading to find out! For this week’s edition of our Weekly Dinner series we are a little short on the meal ideas, as we had some unplanned events that changed everything. But our ideas did not got to waste as we can repurpose them this this week!
Weekly Dinner Menu
Leftovers… and baked goods!
Last Monday it snowed all day. Terry ended up having a work dinner and I luckily had my last meeting up in the plateau by his office so I was able to grab the car and go get Ethan at daycare. Awesome how everything works out sometimes! Terry had a huge salad at lunch that day so he left the remaining part of it in the car for me. On the way to the car, I passed by a whole in the wall portuguese bakery on Rachel and Laval (literally at the corner on Rachel) and bought Portuguese bread and nadas. I had walked by and then walked back to buy the nadas. However, once I was in, I saw that they had Portugese bread. My aunt used to buy it for us and it’s one of my favourites. Anyways, so for dinner, I had salad and bread, two slices. And of course nadas for dessert. Yeh carbs!!! If you are up in the area, I recommend going to this bakery. I’m sorry, I didn’t take down the name but you really can’t miss it.
Like I said before, I love risotto. And especially love it on a cold winter day. I posted this risotto recipe a few months back which you can follow. Our version was with sausage and broccoli. If you follow my recipe, omit the paprika, roasted chicken and red pepper and just add in sausage. We also had leftovers…
I had felt like making this on Sunday, you know a day when we have more time to cook! However, when we were at Costco that day, we ended up buying the ready made version which we just needed to pop into the oven. Which was great as we put up our Christmas tree that night, so time was precious. As you can see, we had leftover shepherds pie which was awesome for Wednesday night’s meal.
Leftover Risotto with a Salad
Yeh! Even better on day two.
Sous-Vide Salmon Bake
Terry was inspired by a dish he say on Facebook and created something similar with what we had on hand.
- 2 Salmon Fillets
- 2 Eggs
- Olive Oil
- Lemon juice
We sous-vide the fish for 45 minutes at 55C. While the fish was cooking, we layered in onion soup bowls (need to get those super big ramekins!): a bed of spinach, an egg, olive oil, walnuts and feta and baked for 30 minutes at 375F. When there was about five minutes to go, we layered the fish on top and added a little more olive oil, some lemon juice and the dill. We then let it bake for five more minutes.
After we torched the top of the fish with a kitchen torch. It added a deeper flavour. But as we learned, add the dill after, otherwise it can burn.
And that concludes our week! For more awesome menu ideas, you can read last weeks post which includes my cheat recipe for chicken parmesan! Bon appetite!