liamsaunt

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.

Grilled monkfish skewers marinated in garlic, ginger, oyster sauce, and lime juice, over a mix of soba noodles and spiralized summer squash tossed in a sauce of more lime juice, rice wine, oyster sauce, a pinch of sugar, and cilantro

I want this one. I gave my nephew this blanket a couple of years ago and he thought it was hysterical. It has occupied pride of place on his dorm bed ever since. He is graduating and moving home on Friday and I will be curious to see if the blanket comes back or if it has finally worn out.

I have never tried making my own ramen. Maybe I should, though it would probably be a disaster. Plus, we watched Tampopo last week and now I am intimidated by the whole process haha 🙂 These were just dried ramen noodles from my latest Whole Foods delivery. The brand is Ocean's Halo. Last night, seared miso glazed scallops, sautéed red tabby spinach (from my farm box, I have never seen this variety in the stores before) mixed with shiitake mushrooms, and rice.

Ramen with mushroom broth, with mixed mushrooms, bok choy, a soy sauce egg, and pork belly for those who eat it. I made it both thick chunked and thinner sliced because this was my first time making pork bely for ramen and I was not sure which would be tastier. Both were pronounced very good.

Butter chicken, mutter paneer, and maharajah rice. I also made naan but my niece had already carted it off to the dining room by the time I got the food on the plate.

Our are too. At least, they are much smaller than the other options. Local asparagus came in this week, and the farm near my house set up an outdoor tent to sell some of their stuff so I went over yesterday. Roasted ramps and fiddleheads, topped with local asparagus and a rich mushroom stock, with sautéed king oyster mushrooms and a soft boiled egg.

No, they were carrots from my CSA and of a regular sweetness. I ate part of one while grating them 🙂 The slaw had other sweet ingredients such as coconut milk and peanut butter in addition to the sugar. It does not matter anyway because my husband told me yesterday that he really does not like peanut sauces so I won't make it again. He dislikes very few things (I can probably count them one one hand) while I have a lot more dislikes, so I try and respect his tastes. Last night, a chicken salad with toasted pecans, avocado, pickled onions, and raspberries in a dijon vinaigrette. Next time I would swap the raspberries for a soft goat cheese.

I already have a Zojirushi rice cooker, which I love, and a little egg steamer that I use on the rare occasion that I make hard boiled eggs. I also do not typically eat desserts. Basically (admittedly without trying to incorporate it) I have decided it is a redundant appliance in my kitchen. I am planning on asking my nephew if he wants to take it when he departs for his service year in August since he will be basically living on rice and beans for a year and I could see it being very helpful in that scenario. If he does not want it or is not allowed to bring it I will probably give it away on my local town's facebook page. This week my fish share gave me a tail piece of salmon, so I made burgers. This one had a cabbage-carrot-peanut slaw on top. It was different from the usual salmon burgers I make. It was very moist and we all liked it well enough, but I don't think it will go into heavy rotation. It was a little too sweet for me, despite drastically cutting the brown sugar in the slaw recipe.

I am glad you liked it! And thanks for the recommendation for her butter chicken. I am making Indian food on Saturday and will give it a try then. I will confess that I have an Instant Pot but have never used it. I think I am afraid the lid will blow off or something. Last night, yellowtail flounder roll ups in a coconut, lime, and cilantro sauce with tomatoes. Rice. We all liked this recipe a lot. The recipe was in the New York Times: (behind a paywall, sorry) https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?action=click&module=Local Search Recipe Card&pgType=search&rank=1

Seared scallops and roasted sweet potato with ginger, lime and chile butter. Spinach.

Dinner was my sister's choice for Mother's Day. She asked me to bake some fluffy dinner rolls And make crabcakes with a lemon dill aioli, and a salad made from arugula, cherry tomatoes, radishes, red onion, blanched asparagus and peas, and feta cheese in a lemon vinaigrette

Chicken katzu, slaw, rice

orecchiette with spicy chicken sausage and broccoli

Quinoa porridge with blueberries and dried cranberries

Spicy turkey stir fry with garlic, fish sauce, lime and ginger to use up the turkey I took out of the freezer for tacos yesterday and ended up not using, smacked cucumber salad, rice

Well, it was old as dirt. I am not sure how old, exactly, but it is possible that I brought it with me when I moved into this house eight years ago. I found it stashed way in the back of my condiment fridge and decided to see if it was still viable. I prefer to use saf-instant yeast. Last night, blackened salmon with creamy avocado sauce over rice flavored with lime, scallions, cilantro, and black beans, topped with pickled onions, fire roasted corn (the Whole Foods frozen kind), roasted peppers, and cherry tomatoes.

I basically used this recipe: https://rasamalaysia.com/naan/ My active dry yeast was dead so I skipped the yeast activation in warm water step and just mixed the same amount of instant yeast and sugar with the flour and then kneaded everything in the stand mixer for ten minutes before letting it rise. The dough did need a light dusting of flour to roll out smoothly. The naan took about 90 seconds to 2 minutes/side to cook.