liamsaunt

Eggplant and bell pepper stir fry with Thai basil and scallions and rice. The sauce was fish sauce, lime juice, palm sugar, garlic, and ginger. I had to use regular basil for the garnish because I put all the Thai basil in the stir fry. My nephew hates fish sauce so he freezer dived and had a tray of black bean enchiladas and cilantro-tomato rice.

Grilled chicken skewers marinated in Moroccan flavors, tzatziki sauce, chopped salad, flatbread, and an Israeli couscous salad with dried apricots, pistachios, and mint

Miso salmon with noodles seasoned with oyster sauce and maggi sauce. The vegetables added were napa cabbage and choi sum, with mixed mushrooms cooked in sake, soy and mirin added to the adults' bowls (no mushrooms for my niece). I chopped up an entire large head of napa cabbage and an entire bunch of choi sum and as usual the greens cooked down to nothing. Next time I am going to cook a wheelbarrow full. My fish hating nephew had leftover Indian food from the other night.

Fish and chips. The fish is grey sole from my fish share.

Grilled chicken salad two ways. My sister, husband and I had it with olives, tomatoes, onions, and red wine vinaigrette Niece and nephew had theirs with strawberries, blueberries, and a strawberry vinaigrette

The kale is a mash up of two Meera Sodha recipes. The base is the sauce from her Bombay Eggs recipe, minus the eggs and spinach. The rest of it is her paneer kale saag recipe, except without the paneer because I already had paneer in the other dish. Both recipes are readily available online. It was very tasty, and used up two bunches of kale (and then of course I got more kale in my CSA 🙂 ) Last night, a very brown meal. My nephew has been asking for homemade pupu platter food since his crustacean allergy means he cannot eat at the local Chinese-American restaurants. Here is his plate: vegetable fried rice (I swear there are vegetables in there: bean sprouts, chopped up scallions and greens, ginger and garlic. No peas because my niece hates them). Crabless rangoons (just cream cheese, scallions, and sriracha in the filling). Beef teriyaki strips, and egg rolls. I was tricky and put his uneaten pork larb from the other night mixed with sautéed napa cabbage and carrots in them and he devoured them hahahaha. I made vegetarian egg rolls also, for my sister and me.

I did not take pictures on Monday or Tuesday. Monday we got Acadian redfish in my fish share, which is my least favorite fish other than pollock that we get. I made it into Thai flavored fish burgers. They were not enjoyable. My niece ate the whole thing, but commented that the texture was like chickpea fritters, and that about sums it up. My nephew ate the leftover fried chicken from Sunday. Tuesday I made salmon laarb, which everyone but my nephew enjoyed. He hates salmon so I made him pork laarb, but he only ate a few bites, claiming that those flavors are "not his favorite." Considering that his favorite is basically anything fried or a burger, I did not get too concerned about his lack of gusto. Last night I made mutter paneer, chicken tikka masala, and kale tomato saag, along with maharajah rice and naan. This is one of about five meals that everyone at the table likes equally, so it all got eaten 😀

Fried chicken. It was good but the bigger hit was an arugula, feta, and watermelon salad that I did not get a picture of. I also made a pan of cornbread.

Today is a holiday in the US and nobody had to get up this morning so last night we did pizza and movie night. Pepperoni was nephew's choice: Niece chose mashed potato and bacon: Wild mushroom and caramelized onion for myself, my husband, and my sister. Movie: Ford vs. Ferrari

Yesterday was cold and rainy. The whole weekend is supposed to be cold and rainy. So I made a roasted chicken, mashed potatoes, gravy, radishes that roasted in the pan alongside the chicken, and spinach.

@Ann_T Happy Birthday to Moe! Your celebration dinner looks beautiful. Last night, bucatini with a creamy mushroom, asparagus, and mint sauce

Eggplant dumplings alla parmigiana inspired by the ones in Ottolenghi's Flavour that @blue_dolphin posted about a week ago. Recipe here: https://www.theguardian.com/food/2019/apr/20/yotam-ottolenghi-dumpling-recipes-aubergine-ricotta-gnocchi-rum-currant-speculaas I did not get everything I needed for the recipe in my latest Instacart shop so had to make some alterations: instead of all eggplant, I used half eggplant and half zucchini/summer squash (shredded and sautéed to cut down on their water instead of roasted like the eggplant was). I also baked the dumplings instead of pan frying them. Finally, there was no basil at the store this week and I forgot the olive garnish, so those got omitted. Despite all that, they were very tasty and a nice vegetarian alternative to meatballs. Served with broiled green garlic toast and an arugula lemon salad to use up the last of the greens from this week's CSA box.

Chicken katzu, smacked cucumbers, rice and cabbage

The only way I have had these beans is plain as part of a big breakfast plate, and that not for years. I suppose I would try them on toast though, if the occasion arose. I remember them being pretty sweet. All the local groceries sell them in the British section.

That was what was so weird--she normally loves these types of flavors. Larb wrapped in lettuce and herbs is one of her favorite foods. She adores banh mis. Give her a bowl of rice noodles in spicy broth with lots of fresh greens and she will eat the whole thing. Maybe she was just grumpy last night 😃

Grilled salmon salad with mixed lettuce and herbs. This dinner was a mixed bag with my group. My husband, my sister and I loved it. Niece hated it. According to her, warm things do NOT go on salad, and salads should NOT be spicy. Whatever! Nephew does not eat salmon by choice, so he grilled a steak to put on top (it is so nice that he knows how to cook now!). He liked the salad too. I am going to make it again since I get salmon once a week in my fish share. I will just put niece's salmon on the side and make her a different dressing. Recipe here: https://cooking.nytimes.com/recipes/1021127-grilled-salmon-salad-with-lime-chiles-and-herbs?action=click&module=Local Search Recipe Card&pgType=search&rank=2

There's no problem getting spray oils here, but weird other stuff does seem to randomly go out of stock. Last week it was butter, cereal, and frozen vegetables--all the frozen vegetables. I only wanted peas but my shopper texted me a photo of the vegetable case, and it was completely empty except for three bags of pearl onions. The butter thing happens often enough that I have taken to keeping a decent stash in my garage freezer. Produce availability is spotty too, though luckily some of the local stuff is finally starting to appear. I got seven heads of lettuce in my CSA on Friday.

Yes, it is a broth made from coconut milk. I put in shallots, garlic, lemongrass, ginger, kaffir lime leaves, green curry paste, fish sauce, chiles, cilantro, a little palm sugar, scallions, and lime juice and simmered it until it tasted good to me. The fish, bok choy, and extra herbs went in at the end.

Hake stew with coconut, lime, cilantro, and bok choy

These look really good. I am going to make this on Wednesday, assuming I actually get eggplant in today's grocery delivery (Mondays are dicey for food deliveries around here). Last night, chicken kebabs marinated in yogurt, ginger, and lime juice, grilled and tossed in a lime-mint butter, with yogurt sauce, flatbread, rice and salad.

Roasted vegetable tacos (sweet potatoes, bell peppers, corn, onions) with guacamole, crema and queso fresco.

A couple of days ago @blue_dolphin posted a tasty looking blueberry and corn salad with blueberry dressing from the Moosewood Restaurant Table in the salad thread. That reminded me that I also own a copy of that cookbook, and I have never really looked through it before (it was a gift). I had all of the ingredients, so decided to make it for dinner last night. I topped it with chicken marinated in lemon, thyme and olive oil. My sister hates goat cheese so I used Boursin. The corn was fire roasted from the freezer. Everyone really liked this salad. I left the book out to go through and mark other recipes to try in the coming weeks.

Yes, it is an Andrea Nguyen recipe. I have made it enough that I don't look at the cookbook anymore. Basically, it is salmon ground up in a food processor, seasoned with onion, cilantro, and fish sauce. You add cornstarch, baking powder and egg white to bind it together. I put in Thai basil too when I have it, but right now my plants are too small to take any leaves from them. I leave the cakes in the fridge for a couple of hours before pan frying to make sure they hold together nicely.

Niece's request: salmon banh mi. She is trying to cram all her favorites in before her brother comes home (tomorrow). They have very different food preferences and do not agree on many dinners.

It was about the same size as the baby spinach you get in the clamshell boxes at the grocery, with longer red stems, but definitely held up better than your typical baby spinach. I thought it had more flavor too. I really liked it and hope we get it again. This is the first year the farm has grown this variety of spinach, so I plan on sending them an email with positive feedback.