liamsaunt

It could be a nostalgia thing. Where I went to college, the most popular pizza place used to make pizzas with crazy toppings, and we all thought they were the greatest thing ever. My favorite had tortellini on it! I am sure if I ate it now I would get sick haha Last night, another recipe from Milk Street's The World in a Skillet: sweet and savory skillet steamed eggplant. Everyone really liked this one too, the eggplant was very creamy and flavorful.

Chicken thighs marinated in zaatar, yogurt, and garlic and grilled, with a big salad, rice pilaf, and flatbread

I recently picked up a Milk Street cookbook on a 50% off sale: The World in a Skillet. The other night I made the spicy Korean-style braised cod. The recipe called for 3 tbsp. gochujang in the sauce, and I used two, because I thought it would be too spicy for my niece otherwise. I omitted the potatoes and/or daikon radish called for in the braise because I was out of both. Instead, I tripled the greens, using a mix of spinach and baby bok choy since that's what I had in the house. Everyone really liked it, clean plates all around.

I just boiled the eggs for 6 1/2 minutes, then peeled and submerged them in a container filled with diluted soy sauce and a big splash of mirin and let them sit until dinner time.

Udon noodle bowl with miso roasted napa cabbage, shiitake mushrooms, and peppers topped with quick soy sauce marinated jammy eggs

A NYTimes Cooking recipe for pearl couscous risotto with roasted cherry tomatoes, pesto, and fresh mozzarella. We were out of fresh basil so I used chives to garnish.

Don't second guess your food choices. My oncologist told me that she did not care what I ate during chemo, as long as I ate something! One tip, if you have not heard it already, is to use non-metal utensils for eating, as metal utensils during certain kinds of chemo can sometimes impart a strong metallic taste to the food in your mouth, causing you to lose what appetite you have. I bought some sturdy bamboo stuff to use. The forks and "knives" are long gone, but I still use the few remaining spoons for eating ice cream, 12 years later. I wish you the best. Last night, cedar planked salmon on an arugula salad with apples, spicy glazed pecans, and a maple-mustard dressing

Coconut crusted grouper with a spicy mango sauce, with coconut rice and roasted broccolini.

I let my niece choose the menu last night, and she wanted sweet and sour cauliflower, peppers, and cashews with rice. I cut the sugar in half and it was too sweet for me still, but she was happy.

Lemon and garlic marinated chicken with mashed potatoes and roasted broccoli

Monday: spicy bucatini with olives Tuesday: haddock baked with sweet peppers and fennel, rice pilaf and spinach

Grilled chicken thighs with lime basil butter and corn, plus tomato salad and some grilled bread

That looks really good! I just picked up that cookbook last week, but have not had time to read it yet. A jump off from a NYTimes cooking recipe for coconut-gochujang glazed chicken and broccoli. I added the whole can of coconut milk, which made it more saucy than glazed. Plus, I added garlic, lime juice, fish sauce, and cashews, and used broccolini instead of broccoli. So not the same recipe at all I guess haha

sriracha

Happy Birthday @Steve Irby. Your dinner at home looked delicious. Monday's dinner was seared tuna with soy sipping sauce, rice, and a salad of lettuce and peppers, which were the only vegetables n the fridge. Last night, miso broiled salmon in a coconut sauce with spinach and summer squash, and more rice