Last night I made a barley-based soup again
. This time it featured mushrooms, turnips, and a leek. I'd never cooked turnips before, and I find I like them. The leek contributed lovely yellow-green color to the soup but not much flavor; maybe I overcooked it. I sauteed it with the mushrooms before adding them. I put in a palmful of black pepper — perhaps a teaspoon — which turned out to be too much. On the other hand, it could have used more salt.
The previous dish was a stir-fry of beef, broccoli, and peppers, with black bean sauce
. For future reference, broccoli and black bean sauce don't go so well together. Not that it was bad, but I'd choose a different mix of flavors next time. Also, marinating the flank steak would have helped.
Last week (I think?) I had another go at pot roast
. This time I used a beef bullion cube and Worcestershire sauce. The intensity of flavor was about right, but I've decided I don't like Worcestershire sauce: it's too sweet. The chuck roast was difficult to trim, too; I might try a different cut of meat next time. I used a two pound roast and discarded probably half a pound of fat, connective tissue, and nearby meat.
The chicken and mushrooms that I cooked for company two weekends ago didn't turn out as well as I'd hoped. I omitted salt from the coating on the chicken, and I probably should keep it in. Should also use a full pound of mushrooms, not just half a pound, to go with two pounds of chicken breast.
Tonight we'll have a salmon fillet. I think I'll bake it. Sauteed asparagus for the vegetable, and rice or maybe baked potatoes for the starch.