Dejah

Thought I'd try a different meatloaf: Bobotie (South African Curry Meat Loaf). I guess I didn't pat the loaf shape firm enough as it fell apart when I tried to lift it off the pan. The prep. took sometime, and it was a nice change with apricots, raisins, almonds, and all the different spices that = curry. Roasted zucchini and sweet potato made it a fall supper. I liked salsa with the meatloaf! Had a fair bit of meatloaf left over, but didn't want a full repeat. Dumped in a can of Hunts Thick and Spicy Tomato sauce, and it served us well over pappardelle pasta.

That will make a nice change from the black bean garlic sauce. I love bitter melon in soup with pork bones and rehydrated dried oysters, ginger, and tangerine peel. I checked the oysters at the Chinese grocery store a couple of weeks ago. The oysters were big and from Japan. Holy! +$50 for maybe 8 - 10 oysters! I didn't buy.

While trying to fit more protein into my freezer, I found I had enough chicken parts to make up about 10 whole chickens! Pulled a couple of breasts, a package of drumsticks, and a package of thighs out and made Spicy Chicken and Vegs with Toban sauce. Didn't have peanuts, so almonds sufficed. Sent this container over to the neighbor next door. He's a land surveyor and gets home late. He appreciated meals, and we appreciate his help whenever... Next evening's meal was drumsticks and carrots simmered in Glico Curry paste. 30 minute meal! One of the Chinese elders is a master gardener when it comes to Chinese vegetables. She always shares her bounty, especially Bitter Melon, which she knew we loved. I usually just stir-dry with beef and black beans, but decided to take a little time and stuffed the melons for this meal. I used ground pork, shrimp, ginger, Shitaki mushrooms for the stuffing Last night, I was babysitting the grands and got home after 8 pm. Wonton soup was the easy fix when I have prepared filling in the freezer. It's been raining all day, so no garden cleaning. Had several bags of Snow Crab clusters in the freezer, but hubby just had carpal tunnel surgery beginning of the week. Didn't think he could manage, so I cracked the crab, pulled out all the meat, and made Crab Cakes with Panko. Not the best recipe but it was quick, other than the hour I took to pick out the meat! They were ok, but not as good as the Emeril Lagasse recipe I used before.

Been busy clearing and cleaning up the flowerbeds, getting ready for fall. Quick meals are in order" So handy to have the jars of KFI sauces on hand: Chicken in Vindaloo sauce, and Romano beans in coconut milk. Put the sous vide to work on a couple of Sterling Silver sirloin tip roasts. They were on sale at Safeway. It was sold as SS Sirloin Tip Royale: marinated and fat cap tied on. I figured they'd be a tough cut, so I experimented with the sous vide. One had a bit more fat and gristle, so it was done at 135F for 8 hours. After cooling and in the fridge overnight, it was fine sliced thinly for sandwiches. The second one looked leaner, so I did it at 135 overnight for 12 hours. Gave it to my grandson and he said it was good - tender. He liked it because it fit his diet. I had a little piece and it still had a little bit of chew. Won't be buying anymore sirloin tip roast, but a good experiment, and the grandson was rewarded for his help in the garden. I also had a boneless leg of lamb, a sales item again from Safeway. Rubbed it with Harissa and into the sous vide for 4 hours.The "membrane" was still chewy but the meat was fine. Used up the remainder of the Chicken Vindaloo sauce and green beans from previous meal. My sister had sent us a bag of large dehydrated shrimp for making joongzhi. Had a few leftover and cooked it with Fun See (mung bean thread). Added some large "fresh shrimp" sauteed in spicy ketsup. A cousin sent over his Chinese version of Beaver Tails". I reheated one and sprinkled it with cinnamon sugar. It was good, but pretty heavy. Hubby and I shared the smallest one.

Last supper with Newfie son before taking him to Winnipeg for his flight home. Sous vide boned & rolled Lamb Saddle followed by a quick sear all around in a cast iron pan. Eaten with boiled taters and peas, AND more mint sauce! Stopped in at my favourite Chinese BBQ shop and got some duck, Siu Yook, and Rice Rolls in the adjacent Chinese supermarket. We had to skip the Costco $1.50 hot dog and drink as the line was SP LONG! Home after 3 hours, starving, so was glad to have this for "lupper" 😆

Using up a piece of the leftover prime rib roast = Beef Stroganoff over pappardelle pasta. Sprinkled on grated Parmesan cheese and crushed chili flakes before eating.

Prime Rib Roast was a sale at Sobeys, $9.99 / lb. It was 11.6 lbs, nicely trimmed. It was brought to room temp, buttered mixed with freshly ground pepper, Kosher salt, and into 500F oven for 60 minutes. Reduced temp to 225 for 2.5 hours. We had air-fryer perogies, baby taters, carrots, Yorkies, quick pickles. Think I was cooking for the usual 13 when we only had 8! Missed a d-i-l, 2 granddaughters, a daughter and s-i-l. A big chunk of meat vacuum sealed into the freezer for quick meals next week when I will be doing fall garden clean-up. ' And another big Canadian Cheddar Cheese Apple Crisp and vanilla ice cream for dessert

Thanks for the reply. No time nor a container big enough to sous vide today. The 11.4 lb roast is coming to room temp now. Will go in @500 at 2pm, then low at 3 to be ready for supper at 6:30. Yorkies will be done beforehand.

High temp to start then low and slow? I am cooking a 5-rib bone-in prime tomorrow. Thinking 500F for 45 min, then 2 hours @250 for internal temp of 130. Little granddaughters request medium rare! Had lamb chops tonight: sous vide 131F for 3 hours then quick blast on the BBQ. Eaten with mint sauce, Basmati rice, and peas that I shelled and froze in the summer.

What a variety of meals, @Shelby! Must have been seeing your galette that got me to try my hand at one. We loved the pastry, but the bottom was hard and crispy. Maybe I rolled the pastry too aggressively? Last night, made a big pot of black bean garlic pork ribs in the IP, in anticipation of second son's arrival from St. John's, Nfld via a week with our daughter in Winnipeg. Want to make all his favourite meals to make sure he keeps "coming home". Great that the company he works remote for flies him in for retreats, etc. We had ice cream with my conserve - a new combination for him, and I guess, for us too! We've always had it with toast, bagels, and by spoonfuls out of the jar. LOL! Looks like we may be going thru' a pint quicker than usual!

Had simmered a chicken with ginger for broth to sustain hubby for an early morning outpatient's procedure. Using up the leftover chicken (after a couple of sandwiches) for supper last night: Skillet Chicken Pot Pie with Parmesan Biscuits. And made my first galette with fresh peaches. I love pastry but hubby likes minimal, so this worked well for him. We enjoyed some with ice cream then sent most to our dear neighbors with 3 teenage boys who do a lot of chores for us!

Udon Noodles stir-fry with beef and various vegetables. Dessert was Chapman's Tahitian Vanilla ice cream with some of my peach apricot pineapple conserve

It was a hot day, temperature "feels like 32C". The A/C was on while I was canning fruit. But, it cooled off in the evening, so it was a quick Beef Curry Stir-fry to warm us up. Still had Romano beans, and I was thinking of the delicious Green Beans in Coconut Milk made by my Malaysian friend, that was it for the vegetables.

@MaryIsobel: The peaches and apricots I got were from Okanagan. The peaches were lovely, and I still have a dozen or so to eat fresh. I was worried about the orchards in the valley, but there hasn't been any mention of them. I have fond memories of the peaches in Georgia. We drove thru' that state right at the peak of the season, picked up baskets of peaches, and enjoyed them so much!

@lindag Corn pulp! Delicious! I cut the kernels off the cob for hubby, who is cautious about his front teeth. I am rewarded with the corn pulp as I gnaw on the cobs. LOL! @Senior Sea Kayaker: I LOVE beef rib bones - so much flavour in the gnarly bits. Last night: Stuffed tofu puffs with wonton filling from the freezer. I deep fried them then added to the stir-fried Chinese cabbage and Shitaki mushrooms in oyster sauce.