Dejah
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Posts posted by Dejah
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9 hours ago, liuzhou said:
Adding eggplant to mapo tofu? Unheard of. Sacrilege
I beseech you to make yuxiang eggplant instead!
Are you using the long thin Asian eggplants? They need no preparation other than cutting to size.
Guess I was pushing the boundaries when I called my dish "Mapo Tofu". I will from now on call it Spicy Tofu with Pork, Eggplant and Toban sauce;-)
I will try your suggestion : Yuxiang Eggplant; somethin g I would enjoy, but not so sure about hubby.
I tossed in eggplant as it was leftover from the Moussaka. It was just the regular ones. I just cubed and sauteed first, then combined at the end, where as in the Moussaka, I salted and rinsed first.-
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10 hours ago, JoNorvelleWalker said:
$3.99/lb for lamb chops?? I just checked Whole Foods: $22.99/lb for rib chops from New Zealand.* $9.99/lb for shoulder chops that may or might not be fine for braising. No country listed.
I am fond of MaPo tofu and I am fond of eggplant. How do you prepare your eggplant for adding to MaPo tofu?
My approach to worsening cataracts is to avoid appointment notices from the optometrist. Soon I won't even see them. Hope this helps.
*Shoprite lamb prices are about the same as Whole Foods.
The chops were brought in by one of our local small Chinese grocery stores. I think they may be "discards" when the butcher was cutting the loin chops. They are very irregular in thickness, most were about 2 cm thick. They were packed in bulk. I was so surprised that I bought a bag for $30.00. I may try a Cumin stir-fried lamb with some soon.
I usually can pick up lovely thick lamb chops marked down a Day Before Best if I make Safeway in the morning. I then either stockpile or enjoy that evening. I think lamb loin chops (Alberta raised) usually run about $15.00 / lb.
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The on-going saga of hubby's health 😉
He had carpal tunnel surgery on the left hand on Monday. Probably the right hand a few months down the road. He may well be able to play guitar and touch type again one day!
To make eating easier, I've been trying to have no-cutting required foods.Day before surgery: Char siu baby back ribs and cauliflower fried rice.
Bratwurst with mushroom gravy
Small lamb chops - finger food size - from the small Chinese grocery stores. These were 3.99 / lb, and not the best, but the flavour was good. The rest of the bag I bought will be for long simmered curries!
Made a Keto version of Lamb Muossaka. Would have been better with out the cheddar cheese on top. The dish was small enough to fir in the Ninja Air Fry Oven. I have made a Weight Watcher's version as well. Nothing beats the original with Bechamel!
Fall is in the air - cool temperatures in the evening already! MaPO Tofu with Eggplant too. Grocery stores have had cilantro with root ends. I love that part of the herb and add them to everything!
This afternoon, hubby is seeing the optometrist on the progress of his cataracts. Sigh....
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On 9/12/2022 at 9:40 PM, Ann_T said:Tonight's dinner. A pepperoni mushroom pizza baked in the Ooni Koda.
Dough had been in the fridge since Saturday.Jeeze!!! That crust ❤️
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Beef liver & Onions, leftover Saffron rice, and Yum Yum pickles from a friend. Liver was cut a bit too thin for my liking, but they cooked up quickly for a late supper. I usually make gravy with this but thought it would have drowned out any liver taste, which we love.
I didn't eat much of the supper as my stomach hadn't felt well after a pizza lunch out with some friends. The other 5 were fine, so I assume I had stomach flu. I was really sick for a couple of hours, then was feeling well enough to have a good sleep. Slept off and on the next day, with soda crackers and hot water snacking most of the day. Felt well enough to make some wontons (from the freezer) and noodle soup for supper. That stayed down well.
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On 9/7/2022 at 8:36 PM, Ann_T said:
Thank you @pastameshugana.
Prime Rib Dinner.Picked up a Sterling Silver Prime Rib on Tuesday and presalted.Left in the fridge overnight and taken out and left on the counter to warm up two hours prior to roasting.I roast everything on high heat so this roast went into a 500°F oven for approximately 30 minutes.Rested while the Yorkshire Puddings were baking. Made individual puddings, baked in two 6" cast iron skillets.
Served with mashed potatoes, steamed peas, au jus and horseradish.Beautiful! You are the ultimate guide for me with prime rib.
This was a single rib roast? IN at 500FG for 30 minutes, then taken out to rest?
It's perfectly done! ❤️-
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A change from the usual roast chicken: Whole Roast Masala Chicken. It was lovely and fragrant. Eaten with Saffron Basmati rice, peas., and pan juice. The little tomatoes and sliced cukes were all for me.
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TRYING to watch the scales and tape measure so I can still fit into the "mother-of-the bride" dress I bought nearly 2 years ago. Our daughter actually got married in a private ceremony, Dec. 2019, on the boulevard in front of their home, which was under major exterior renovations! Their contractor was their witness and her Great Pyr Lily was her Maid of Honour. On Oct 1, we will have a big Celebration of Love party / ceremony when she will also get to wear the gorgeous wedding gown she had picked out.
Pan fried pickerel with Old Bay seasoned Panko crumbs. Hubby had rice and corn, I had all the little tomatoes in a salad
I did a low carb air-fry fried chicken thighs with cauliflower fried rice, just before we went to a Johnny Reid concert Sunday evening. The corn was amazingly good from Superstore, .47 a cob. Hubby had the last 2 end pieces.
One of my Elder Chinese "Aunties" gave me some bitter melon from her lovingly tended garden. This is something that we crave whenever we see them! Black Bean Garlic Bitter Melon and Beef on Ho Fun. Altho hubby enjoys the melon, I got the big portion and a few noodles.
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17 hours ago, Shelby said:
Oh I've been whining. And wining. 🍷😬 I WISH I could order delivery.
I just hold on to the kitchen counters a lot lol.
Sorry to hear of your injury, but still, amazing meals! Hope you are well into recovery by hunting time.
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Had the 2 granddaughters here for the afternoon and evening. All they ever want when they come is Cantonese noodles, with RAW vegetables.
I prepped a plate of cucumbers, carrots, and cherry tomatoes for them, to pick along with their noodles.
Hubby and I had stir-fried vegetables, leftover prime rib steak, and a few shrimp.Then I found out both girls like med-rare steak! So they got those pieces. We still had enough.
Dessert was a fresh juicy peach, followed by 1/2 hour later with a Buttermilk Blueberry Muffin.
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On 9/1/2022 at 6:04 PM, Norm Matthews said:
I decided I wanted Kabobs today. I asked Charlie if he'd prefer chicken or beef. He said he didn't care. Why not do both. That's what I did. The chicken was brined briefly before marinated in honey and soy sauce. The beef was also marinated.
WOW! You DO go all out! Looks lovely.
Love soybean sprouts, but don't find them often here in our small city. -
@Anna N I too love the bone in canned salmon. Luckily, hubby isn't a fan. So I always dig it out and eat right away!
Mouth is all better today! Safeway had prime rib steaks on for $8.88 / lb. I went this morning and grabbed 2 packages of 2 steaks, and a small roast.BBQ one with just Montreal Steak spice. I got the bone! A friend gave me 2 lovely cobs of corn from a roadside stand, and a few little new taters. Had green peppercorn gravy on the side. Neither of us used it.
Nice to be able to chew again.
Started the process yesterday for hubby's Nana's Peach Apricot, Pineapple Conserve. I believe I featured it in my blog years ago. Finished the process tonight after supper. Used 14 lbs of B.C. Freestone peaches, 4 lbs of apricots (SO expensive and rather tasteless) and 4 tins of pineapple chunks. Got 16x500 ml jars, and 3/4 cup leftover that we ate for dessert!
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1 hour ago, KennethT said:
Very timely due to the discussion with @TicTac - I actually planned this for yesterday but wound up getting home too late.
Thai style steamed fish (wild caught cod) with 5 herbs.
What herbs? Cilantro and?
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2 hours ago, Anna N said:
Can I assume canned salmon?
Oh yes. Would be a waste of fresh salmon.
We love both the canned and fresh. I stockpile Clover Leaf canned salmon whenever they go on sale. Right now I have 14 cans. LOL!
Hubby will quite often request a can of salmon and toast for lunch. Easy for me!
My Mom always loved canned salmon. She likes to dump the can onto a plate, break the pieces up, add a bit of nicely chopped green onion, then a splash of hot oil.-
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Thanks for the anniversary wishes. The Indian restaurant we went to must have changed owners / chefs since we were there last. It was the lovely naan (actually made to order in their tandoori oven) that we loved, bubbled, layers, light, but these were flat, and appeared to be pre-made and reheated perhaps on the flat top. The buffet was ok, but not up to par of the previous chef. However, it was still a nice evening off from cooking.
The next morning at 9:30, I had a molar pulled. It has given me lots of trouble, so out it came! Soft food was prescribed.
Made a big pot of conger with pork bones and ginger. Topped it up with Century egg, pork floss, fuyu, and Chinese cruellers (softens in the congee). No pictures.
Last night, I made hubby's family's favourite comfort food: creamed salmon with peas (in cream of mushroom soup) with a KD Mac'n'Cheese moat.
Roofers came at 8 am this morning, so there was no sleeping in. Had picked up 2 cases of B.C Freestone peaches, and got busy making hubby's Nana's Peach Apricot Pineapple Conserve.
Scrambled some eggs, made toast, and had some of the conserve for supper / dessert as one tonight. Just a picture of the conserve in the pot. Will bring to a boil and ladle into sterilized jars tomorrow.
Think I will be eating more "chewable" food tomorrow!
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12 minutes ago, Ann_T said:Birthday Dinner.Chateaubriand for Two.
And I cheated and used a package of instant Béarnaise Sauce.OMG! This is over-the-top gorgeous! Happy Birthday, and thanks for describing the prep for this fabulous meal. Not sure I can duplicate the Béarnaise Sauce tho'!
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7 hours ago, Tropicalsenior said:
That always reminds me of the chef that I worked with that ordered 400 whole chickens for a banquet and had to cut them up. The next day he came roaring out of the back hollering "I found it, I found it." When we ask him what he had found, he said " The last one!"
I can';t imagine keeping track of 40 chickens! It was hard enough for me to keep track of 24 Cornish hens I had hidden in the cupboards (after cooking them while hubby was away at work) for his surprise bday party many moons ago. All he saw were 2 of the hens out at a time as I did a deep fry as I got our supper ready. I had to find them all when the guests all arrived!
It was a busy week as I prepped for my third joongzi making session! Saturday, my cousin and a friend came and we did up 80 packets. Some were taken home to boil, but I did about 40, ate some for supper, then finished boiling the last 12 by 11 pm.
WE had Moo Gwa and pork rib soup, stir-fried gai lan, and joongzi for supper before every left, My cousin picked up tarts at a bakery and I made Agar jelly for dessert.My cousin (Caucasian) and Chinese friend
Joongzi for supper~
And now, off to Chilli Chutney East Indian restaurant for our 56th wedding anniversary supper!
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9 hours ago, Kim Shook said:
Smothered with onion gravy:
This was very good. Not sure Jessica is a convert, but Mr. Kim and I loved this recipe. Served with mashed potatoes and butter beans:
We also had some gorgeous sourdough bread Mr. Kim got at the Capitol Square farmer’s market:
From a local, small batch bakery that sells through their own small store-front and at local farmer’s markets.
Thanks for the compliment on the Char Siu.
We love smothered pork chops. Never have to worry about the chops would be dry!
I'd just eat the onion gravy with a big slice of that sourdough bread!-
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Friends coming over tomorrow for a lesson in making joongzi! Been busy all day prepping the ingredients. The bamboo leaves were soaked and rinsed for 2 days. Today, I boiled them in vinegar, to make them really pliable.
So a quick supper tonight: pan seared scallops dusted with Old Bay; gai lan with s dash of oyster sauce, and rice.
Along with finding the bag of scallops, I also found a 6" Saskatoon pie! Baked it in the Ninja Air Fry oven. Needed to keep the kitchen cool as our A/C died. New one won't be installed until Monday!
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23 hours ago, Ann_T said:Moe and I celebrated our 43rd Wedding Anniversary today.Dinner was grilled pork tenderloin medallions with a reduced black pepper cherry sauce. Served with spaetzle, braised red cabbage and zucchini.
Happy Anniversary!
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Picked up 3 packages of lamb chops at Safeway late afternoon, each with 3 chops and $5.00 off each package. Couldn't pass those up as I didn't have any supper plans.
I air fried them @425 in the Ninja SP101 for 10 minutes, flipped half way. Followed with a 5 min Air Broil for more char.Threw in cut up new taters at the half time flip for hubby; I had mashed cauliflower.
Pre-salted chicken thighs with stalks of fresh rosemary under the skin. Air-fried @425 for 15 minutes. Skin was lovely and crispy. More beans from my bean pots. Hubby not a bean fan, He had frozen mixed veg!
The granddaughters spent the afternoon with us. They wanted sushi, so I picked some up for them. Hubby and I eat late. We had stir-fried beef tenderloin trimmings and beansprouts. Had lots of cauliflower bought on sale, so it was cauliflower fried rice accompanied.
Cauliflower Fried Rice accompanied. Had our quota of vegetables for the day!
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On 8/23/2022 at 1:58 AM, Kerala said:
The easy clean-up is certainly a big draw, @Dejah
Could you please say how you did the pressure cooked black bean and garlic ribs?
Sorry for tardiness in reply, Kerala!
I smashed fermented black beans and mixed with a couple tbsp of soy sauce, "massage" in a couple tbsp oil, then a couple tbsp cornstarch to give the silky texture to the ribs.
I put about 2 cups of water in the bottom of the pot, set in a rack, then the dish. I used a dish my potter friend made for me.
Set the Ninja to Pressure cook for 20 minutes. Quick release.-
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Per grandson's request, made up another batch of Char Siu - done on the BBQ. He had some for supper, then I put the rest into the freezer. He's going to come up one day and make baos.
Another spareribs dish from the packages I bought a few days back: Black Bean Garlic Ribs cooked in the Ninja Pressure cook
Eaten with Cauliflower fried rice. Trying to cut back on carbs as I have to fit into a Mother of the Bride dress I bought last fall! Our daughter is finally going to have her "Celebration of Love" belated wedding party on Oct 1. Three previous parties were cancelled due to Covid.
Tonight, used the Ninja Air Fry Oven - roasted new taters, fennel, zucchinis and yellow beans, drizzled with Dill Infused Olive Oil @425F for 20 minutes.Did a second tray with more veg and lean ground beef burgers (mixed with crunchy peanut butter, an egg, and 1/4 cup Panko crumbs) AR @ 425 for 10 minutes, then brushed with No Sugar Added BBQ sauce. Hubby had the taters. I had lots of beg!
It was a lovely meal with little clean-up.
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26 minutes ago, Kerala said:
Thank you, @Norm Matthews
Air fryer pork belly.
I'm messing about with different temperatures and times, and the crackling was variable, some really crisp, some chewey. As I write, I realise I put the skin down on the wet surface when I applied seasoning to the meat side. This was after fastidiously salting and mopping dry the skin. Doh! This belongs in the "I will never again..." thread!
Can you expand on how you prepared the skin? My grandson wants to try to make Siu Yook. I haven't made this for a long time, way before air fryers. I think I'd try in the air fryer basket of my Ninja Foodie instead of the SP101. Might be easier clean up than the SP101. Thanks in advance.
Dinner 2022
in Cooking
Posted
Had a craving for strong flavours. Binged out on a bag of Hawkins Cheezies, but that didn't work!
Beef and Bell Peppers curry stir-fry helped:
Then tonight, Pork Ribs with Meen See sauce (fermented yellow soy beans) and plums in brine. Had the last feed of Romano beans from my little patch among the flowers!