Dejah

Mung Bean Noodles with Chinese sausage, rehydrated dried shrimp meat, Napa cabbage. This was in place of rice. We also had a can of fried dace and black beans Tried out another Weight Watchers recipe: Was supposed to be Chicken Fettuccini Alfredo. I subbed out the chicken with shrimp. It was great!

This was the coldest January for the prairies; real temp last night was -42C, windchill temp -51C or something crazy like that. Many are dealing with frozen water pipes, and we were in that group! Plumb said to put in space heaters where the pipes are. Luckily, we only have one bathroom frozen. The other pipes are fine as our handyman put heat tape on them. It's been 3 days, so tomorrow, I will urge the plumber to come and help us track down the frozen pipes! Meanwhile, I've been baking to add extra warmth to the house. Also needed something warm for my belly! Thai Coconut Curry Chicken: +Steamed Beef with preserved Sechuan turnip. This was the first traditional Chinese dish I cooked for my Scottish hubby 60 years ago when we were first married. It's still his favourite! 60 years ago would have been made with ground beef. Still had a piece of the sirloin used for last night's supper. Did up a quick supper: Black Bean Garlic Beef & Bell Peppers: Been enjoying pomelo for dessert: $2.88 each. Persimmons are also available and reasonably priced right now. However, they are different to what we have been getting. The crisp Fuyu (tomato-shaped) and the astringent, jelly-like Hachiya (acorn-shaped)are not what they used to be when I chose them by shape. I've been picking up Hachiya ones, but they are firm like the Fuyu ones! Sweet, but almost crunchy. Might be a hybrid? Still lovely, but I miss the soft silky texture of the original Hachiya persimmons.

A way to use up 1/4 head of cabbage and half a bag of beansprouts: Cantonese Shrimp and Bay ScallopsEgg Foo Young: Still trying out a couple of Weight Watchers recipes: Turkey Shepherds Pie. Glad potatoes are zero points. Would not be the same with mashed cauliflower;-) Pork Butt Roast infused with fresh thyme: The individual servings of unsweetened apple sauce is perfect! Sesame Chicken: I shallow fried the breaded chicken instead of the usual deep frying. It was good with a slight reduction in calories. Picked up a marinated pork tenderloin at our local Co-Op - Souvlaki seasonings. Sared on cast iron pan and finished in the oven. Leftover rice - fried up with onion and egg.

Felt the need for vegetables and noodles = Yaki Udon Noodles. It was a good way to clean out the vegetable crisper. I've learned to soak lots of dried shitaki mushrooms and keep them frozen to save time. Protein were shrimp and char siu from the freezer. Picked up ground turkey and made chili with a can of mixed beans. Eaten with paratha. These frozen paratha are great to have on hand - just toss onto a non-stick pan, a few presses, and they puff up beautifully. We've had balmy +single digit temperatures the last couple of days. Today, the temp dropped with bluster winds and snow. It was COLD! Turned the oven on and cooked a Weight Watchers recipe: Harissa and Yogurt Chicken - one pan meal. It was fragrant with cumin, and warmed the kitchen!

Made my favourite combo: Mapo Tofu with eggplant - so good with a big bow of rice: Picked up a Greek seasoned spatchcock chicken for $10. 45 min at 400F. Supper made! A new Weight Watchers recipe: Sheet Pan Tzimmes Chicken. Lovely fragrance throughout the house!

Happy 2026, Everyone! Made this for new years day for dinner. It was lovely. THEN, something, a piece of shell broke a tooth! Luckily, my cousin and her hubby are dentists, and they took me in next morning even tho' the office was closed. Bouillabaisse from a Weight Watchers cookbook: Next day, even tho' I didn't have any residual pain. I took care to not bite down on the "cavity" Made wonton soup for dinner.

My old boilng joong set up. an old turkey deep fryer burner outside died, so I had to boil the joong on my stove: 16 packets at a time! It was easier topping up the pot with hot water tho' instead of running outside. Added lots of humidity and and a couple of facials. 😊 I prepped the leaves 3 days before, and the rest of the ingredients day before. Couldn't find uncooked salted egg yolks this time, so had to use cooked ones. Now, what to do with all the cooked egg whites?

We have winter! Still cooking, just lazy in posting 😉 Sweet & Smokey Sheet Pan Chicken. Tried a new Cavendish chips shape taters. Air-fryer, and the crispiness depends on how long they are cooked. Steamed Black Bean Garlic Pickerel with the new shipment from Lake Winnipeg. Spent 2 days making joong - late this year as I didn't have a " joong bee". It was solitary session, but I enjoyed the quiet and easy pace. I surprised myself by turning out 66 joong! Families will have good eats over Xmas. My 12 year old granddaugher will have a dozen to take back with her to Newfoundland. It's her favourite Nana Joong! I'm the only one in our family who makes these now, but my daughter and DIL have made them with me, and my instructions are all documented on a webpage. Tried something new from a Weight Watcher's group" Carne Aasada. When life is busy, one pot meals are great! Yaki Udon Noodles

Panko coated air fryer pickerel and chips. Enjoyed the Green Giant "Fibre Mix Veg" Black Bean Garlic Beef, Bitter Melon with Ho Fun Sheet Pan Roast Rosemary Chicken Thighs, baby taters and carrots Weight Watchers Jambalya

1st time seeing these in the store, so I took the plunge: Bison Back Ribs @$6.95 per lb. Looked like a fair bit of meat on the big bones, but I couldn't really check as they were double bagged and cryovac. Slow and low oven for 4.5 hours. Still a bit of chew but I like that! Slathered with a glaze then boiler. Messy meal but enjoyable. I was able to manage 2 ribs and hubby had 3. Still another meal - into the freezer.

Had our covid and flu shots, and I was feeling pretty achy, so supper was from the freezer: Smoked turkey and sweet tater. Veg from the freezer and the piccalilli I made: Another easy supper, from WW cookbook Spicy Shrimp and Cheesy Grits: After 2 days, I was back to my old self! Trying to lose a few lbs after Thanksgiving and before Xmas - more WW recipes: Vietnamese Pho: WW Bacon Cheese Burger with onions and sweet tater. This is hubby's plate with gravy: Brandy Beef Stroganoff: And finally, Oven Baked Crunch Fried Chicken!

Did up a couple of Weight Watcher's recipes: Beef Taco Soup - made it thick = stew. Eaten with Paratha and corn chip for hubby Cioppino last night with toasted hot dog buns. Picked up the wrong mussels, but they worked out fine. Added clam meat shrimp, and pickerel. Loved the broth! Recipe is from a site called "Drizzle Me Skinny"

Took a drive out to our farm house and to enjoy the fall colours. Got home too late to bake the huge ham, so I did 2 thick slices on the pan, drizzled with maple syrup.

I use canned waterchestnuts, only kind available 11 months of the year. I pulse the waterchestnuts and shrimp in my mini processor then work them into the ground pork?> This is the recipe we used in my restaurant. Everyone else used just pork. There are different ways of folding the wontons. I usually just scrunch them up at home. Best to google for different shapes. We used one for soup and one for deep fried (appetizers)> Soo’s Wonton meat recipe: for 40 lbs 40 lbs. lean ground pork, one commercial size can of sliced waterchestnuts, 5 lb box of small shelled and deveined uncooked shrimp. Chop shrimp and waterchestnuts with cleavers until same as ground pork. Seasoning: Using a Chinese porcelain soup spoon: 7 spoons of sugar, 10 spoons of salt (same for MSG option), 2 spoons white ground pepper, 7 spoons EACH of oyster sauce, sesame oil, soya sauce for colour, 1/4 cup veg. oil, about 1/2 cup of cold water. Work the mixture for a few minutes with your hands. This produces a really nice texture and makes sure the seasonings are well distributed. These days I use my KitchenAid with the paddles to do the mixing. At Home recipe: 1 lb lean ground pork 6 oz shrimp chopped fine 3 oz waterchestnuts - chopped fine 1 tsp. soy sauce 2 tsp sesame oil 1/4 tsp pepper 1.2 tsp lemon juice 1.5 to 2 tsp. salt 1/2 tsp MSG 4 tbso cold water 1 tsp cornstarch Mix above ingredients together vigorously until "thready" ( looks like strands of thread in the mixture. Makes filling fluffy - good mouth-feel texture - tender, juicy) Chill until ready to use Can be used for soup or deep-fried wontons.

It's soup weather! Made Hot & Sour for a friend who has a terrible cold. The vinegar and spice cleared up her sinuses! We had some for lunch: Took a bit of time this morning and made up a batch of wonton filling with ground pork shrimp, and waterchestnuts. We had some for lunch and I am delivering some to elderly friends