Dejah

Had cooked a whole package of fresh Shanghai noodles a couple of days ago. Used the leftover up tonight with some stir-fried mixed vegetables and a whole pile of spicy tomato shrimp. I peeled hubby's shrimp, but I like mine shell on. - taste better that way. He doesn't know how to stuff the whole shrimp in his mouth then spit out the shells as I do. 🤪 Short cuts today: shrimp were seasoned, tossed with oil and cornstarch, fried up in a hot wok, then added spicy ketsup and some salsa I had left in a jar.

More snow and cold temperatures. Good night for Chicken and Salted Fish Sand Pot. I like this one pot cooking!

We enjoy the stuffed version as well. I had to laugh about the single note "cringe" - describes how many react on first taste. I also make a long simmered soup with loads of ginger and re-hydrated dried oysters.

This is the variety that I buy, and some of my Chinese elders grow in their gardens: I see this variety, I presume, Indian Kerala? I bought it once and didn't care for it using my usual black bean sauce. Maybe better in curry? THIS is the "cooling tea" my Gramma and Mom used to make me drink to stay healthy. It was bitter! But I always got a chaser - sugar cane juice.😘

Quite the amazing meals for someone "running out of stuff" and "using up leftovers"!🤪

I haven't had a lot of experience with radicchio, other than small amounts in a salad. But I think bitter melon, and the Indian Kerala would be much more bitter. I always blanch the bitter melon before stir-frying. Even tho' we both love the bitterness, we enjoy it with a little less than stir-frying from fresh. Maybe @liuzhou can give his thoughts. I did find this chart:

Lovely looking bitter melon at the store. Must have whenever I see them! Had Shanghai noodles on hand + black bean garlic bitter melon, topped with shrimp

Chicken Breast Neptune

These are SOY BEAN sprouts, as opposed to MUNG BEAN sprouts. The "heads' require more chew but so delicious. I like to stir-fry them with lots of green onion, and some protein sometimes.

Soup was on the menu here as well. Picked up packages of Ramen noodles. These were vacuum packed "fresh". So handy to have on hand as they do not need refrigeration. Had a few pieces of leftover soy sauce chicken, added some bok choy, all cooked up in chicken broth with a bit of miso.

Such a coincidence as I have also been trying out a couple of WW (Weight Watchers) recipes Tonight was a riff on Goulash in the Instant Pot Orange Chicken in the air dryer: Steak and Beets: Citrus Marinated Roast Chicken

I know what I'll be cooking for supper tonight! Thanks @BonVivant!

Yaki Udon with Shrimp. Had this at a hotel restaurant last year. When we went back next time, they had taken it off their menu and replaced it with a salad 😞 So I've had to recreate it at home!

Have never been able to make a great tasting salad combo with fennel, but this looks great!

Slap ur Momma! Great stuff on all kids of meat and dishes. First picked it up in Louisiana and have stocked up my friends' pantries as well.

Hamburger & Onions with mushroom gravy, mashed taters and peas.

By the time I get up at 7 am , temperature will be -39C with windchill of -50! It was only slightly warmer last night! So I used all forms of extra heat in the house: Re-purposed roast turkey breast a couple of days ago into Curry Turkey Pot Pie: Eaten with roasted beets, salad, and steamed-to-death broccoli (hubby likes his veg well done! :-() Picked up a couple of pork butt steaks on sale. Brushed with Sesame Ginger dressing and coated with fine Panko crumbs. Started on the stove, and finished in the oven with roasted sweet potatoes

I use the IP when I am in a hurry; otherwise, it'd take about an hour to get the ribs as tender as I'd like. The method is basically the same as at dim sum, except maybe the bit of cornstarch I rub onto the ribs before cooking. The black beans I use have dried ginger mixed in. I just soak the black beans to soften them a bit, season with salt, pepper, a bit of oil, a bit of soy, and the cornstarch. That's all.

@Kim ShookThanks for your well wishes for my hubby. THat was quite the NYE spread you put on! Recent meals: Black Bean Garlic ribs in the Instant Pot and stir-fried peashoots. Always need extra rice for the rib sauce! Had picked up a b one-in turkey breast just after Christmas. It got roasted last night with carrots, leeks, an d celery. Still have lots for lunches! It was a blustery snow day today. Time for some deep frying! Fish'n'chips with pickerel from Lake Winnipeg! I was too lazy to make curry gravy, so we just had malt vinegar.

@Shelby and @heidih Thank you for your well wishes for my hubby!

Two lunches for 2022! I bought a lot of BBQ meats from my favourite shop in the city. The owner gave me a big bag of bones! Soup is perfect for the extreme winter temperatures we've been experiencing, such as -38C with windchill of -48C/F! Made congee then added all the fixings Today, we had savoury Tong Yuen

New Years Day: I pulled the last piece of tenderloin from the freezer and made Wellington for the two of us and last night, oven baked Chicken thighs, Cavendish fries and peas

New Years Eve for two:

Catching up here as we've been off and on to the city with medical issues. Hubby was in hospital for 5 days for IV an tibiotics. When he came home, he wanted comfort food and old favourites: Pasta and Creamed Salmon with Everything Bagel seasoning Steamed Beef & Preserved Vegetables Beef & Bitter Melon with rice rolls Steamed Har gow, Xiao Long Bao (from store) and homemade joongzi Once he started feeling better and better appetite: Steak & Shrimp with sweet tater and Roma Beans Seared duck breast with Saskatoon berry sauce And Shanghai Noodles with a couple of pieces of BBQ Duck