liamsaunt

Gai pad kaprow

I definitely buy more than is immediately needed. I have an entire shelf of pasta, and each shape must have at least two boxes, because you never know if you will need more than 1 lb. to feed the number of people who are eating. Another large shelf consists entirely of tomato products, etc. I am meticulous about rotating my stock, and keep stuff in my garage freezer if needed. The only section that is out of control (to me) is the sweets baking section because it's my sister and niece's domain. I just know there is old and useless stuff in there, but I am not allowed to touch it. I keep it in my auxiliary kitchen so I don't have to see it daily. Another pandemic holdover I have not let go of is keeping extra paper products in the house. My family's preferred brands, (along with Lysol wipes and good masks of course) were the hardest things to find for the longest time, even after yeast and flour came back in stock. I converted a closet in my guest room to storage for that stuff during the pandemic, and it's not ever going to change back.

Cavatappi with roasted garlic and roasted butternut squash sauce. I pureed everything until it was very smooth and then added in some parmesan cheese, red pepper flakes, lots of cracked black pepper, and thyme. I topped it with crispy bacon and chives. I guess it kind of looks like macaroni and cheese, but it's not. Any kid expecting Kraft dinner would be mad 😂

@Kim Shook I hope you and your family are feeling better soon! Last night was miso salmon Tuesday. This week we had it with coconut rice and sautéed baby bok choy.

It's not pickled, actually. It was just cucumbers that I chopped and tossed with salt and sugar, then rinsed and tossed with cilantro and a dressing made from soy sauce, garlic, ginger, siriacha, rice vinegar, oil, and a pinch of sugar. It was really cold last night, so we had spicy noodle soup with lots of ginger, spinach, and cilantro, plus some sole that I baked separately and added at the end.

A repeat of another recent meal at my niece's request: chicken katsu with rice and cucumber salad.

Rigatoni with mushrooms and bacon in parmesan cream sauce

Last night we all felt like eating a big plate of vegetables, so I made brown rice with roasted broccoli and cauliflower, roasted sticky delicata squash, avocado with ponzu dressing, chopped peanuts, and cilantro. There are some roasted shiitake mushrooms in the back too, but you cannot really see them.

At my house, you can partake of any of the offerings you like! I hated being forced to eat stuff when I was a kid and won't make anyone eat anything they don't want now that I am an adult. 😀 For example, last night, I made mutter paneer, rice and naan. However, I also made cauliflower tikka for my niece because she hates paneer (which I do not understand, but more for me!).

Miso salmon with whipped sweet potatoes and spinach.

Crunchy flounder coated in cornflake crumbs, coconut, and ground macadamia nuts, curried rice with raisins, cilantro, ginger, and peanuts, and steamed broccoli

Cascatelli with pesto cream sauce, grape tomatoes, arugula, fresh mozzarella cheese, and spicy sausage.

Dinner for the red meat eaters in the house: braised short ribs, mashed potatoes, and hashed Brussel sprouts And for the non-red meat eaters, the same sides with Boursin stuffed chicken breast cutlet and chicken-cognac gravy.

Chicken katzu, rice, and cabbage slaw with cilantro and soy dressing.

Miso broiled salmon, charred cabbage, roasted watermelon radishes, and miso rice.

Ramen noodle soup bowl with miso marinated hake, spinach, and cilantro.

More assembling than cooking last night. Antipasto platter and ricotta topped bruschetta.

Sort of congee with leftover butternut squash stirred in, chopped peanuts, chives, and chili crunch.

So....did you survive? I hope so! No pictures from my Thanksgiving, but I can report that my father enjoyed the horrifying blueberry, cheese, and sausage bread dressing I linked to earlier in the thread. Nobody else was brave enough to try it. My biggest problem this year was the mashed potatoes! My CSA gave me eight pounds of "mashing potatoes" on Monday. They looked different from the potatoes I usually cook with, but I just proceeded with my usual method: boil whole and unpeeled, run through a ricer, season and stir with melted butter and hot milk. This time, when I ran the potatoes through the ricer, they came out grainy! I have NEVER had that happen before. After trying a few different things to get them smooth, I ended up beating in more butter and pushing them through a tamis. WHAT A PAIN!!! Luckily my niece helped push about half of them through. We were rewarded with very smooth and silky potatoes, but I will not be mashing the remaining ones in my pantry!

Sear roasted ribeye steak with chive butter, spinach, baked pasta with truffled duxelles sauce, and stuffed winter squash from the winter squash cook-off thread.

Here's the pumpkin stuffed with everything good, fresh from the oven. The stuffing expanded and pushed the lids off, which turned out to be a good thing because we all liked the crispy top part the best. Overall, it was quite tasty but I think the filling could benefit from some sautéed leeks or onions in addition to the garlic that is called for.

Haha sorry! It's a common seasoning here in the states. Basically, it's all the seasonings that go on an "everything" flavored bagel. So, black and white sesame seeds, dried minced garlic, dried minced onion, and salt. It typically has poppy seeds mixed in also, but I didn't have any in the house.

I get these in my CSA sometimes. I find that although they are not that much sweeter than a butternut, they have a more pleasing texture. They are less watery. I guess. Plus, they are the perfect size for serving half to each diner. Right now I have a bunch of different winter squashes and potatoes in storage from my CSA: I store them in my pantry in a big wooden box I filched from my husband's wine room. It has four compartments, and usually my various squashes and potatoes slot neatly into it so I can see what I have at a glance. Right now I am overrun. I am cooking the orange one and maybe one of the green speckled ones tonight using this recipe: pumpkin stuffed with everything good

Tuna coated in everything but the bagel seasoning and seared, vegetable noodle stir fry.

Loaded potato soup with spinach added so we could pretend it was somewhat healthy.