Dejah

My husband and kids favourite memory of supper with Nana. I made the combo but no onions in the scalloped taters. F-i-l was not a fan of onions, so we've always made it without onions. Put together Beef Fajita last night quickly as I over-slept on my afternoon nap! Had all the ingredients, so it was easily put together in 30 minutes

Breaded pork chops with mushroom bacon gravy. Stir-fried veg and jasmine rice.

Country-style ribs was a cut I always used for char siu. The ones I get usually has a bone at the end. The cut, like mgaretz said is cut perfectly for char siu, a mix of fat and lean. However, our Superstore no longer carries that cut, and no other store in our city carries that cut.

My cousin is visiting from Burnaby, B.C. Her husband requested my Hot & Sour Soup, so I made a big pot to deliver to her Mom's place tomorrow when we go for a visit. To check the balance of flavours, we had some for supper. My hubby likes rice in his soup. It was a full meal with Shitaki mushrooms, wood ear, bamboo shoots, ginger, char siu, chicken, shrimp, and tofu - tangy and a bit of bit!

Still getting used to my new glass top element with the Ultra Hi setting. I was using the cold cast iron pan method for strip loin steaks doing the flips. Even tho' I was watching carefully, and turned down the heat to med-hi after a few flips, the steaks still came out med-well as opposed to med. rare. But with mushroom sauce, it was ok. Tater tots instead of the tater wedges we've been having Quick throw together supper with goodies from the trip to the city: Cantonese BBQ Duck, rice rolls, and stir-fried bok choy.

Yes. The fresh rice noodles I get are laid out end to end to end. There is some oil but because they are packed so tightly, they still will break, usually at the bends. The fresh are so lovely, but dried ones re-hydrated will do in a pinch.

I agree! With soups, I find if I boil the noodles instead of just warming them in the broth, they have a better mouthfeel A quick trip to Winnipeg Chinese supermarket gave me more practice in my Love-Hate relationship with fresh rice noodles (Ho fun). Tonight, it was with beef, gai lan and oyster sauce. I had picked up quite a lot of BBQ meats from my favourite BBQ shop in Chinatown. The owner knows me well now, and always gives me a big bag of Siu Yook (Crispy Pork) bones. Supper after we got home was Congee with the bones, Century egg and fuyu.

Apologies for the size of the photos. Don't know what happened!

Trying to use up some of the shell fish in the freezer. Mussels are cooked, in white wine sauce, from Safeway. Clams, cooked, from Chinese grocery store. Australian shrimp meat from Safeway, and pickerel from Lake Winnipeg! Bouillabaisse from a Weight Watcher's cookbook. It was a b**** finding fennel! Finally, an apple size bulb at Safeway for $4.99! Have found out that Giant Tiger seems to have chicken on sale often. This week, Granny's whole fresh chicken for $5.79, from 1.3 - 1.7 kg each. So instead of ordering fried chiclen from Popeye's (new in town!), I made my own Cajun seasoned fried chicken baked in the oven. It was good! Always a chellenge when I ask hubby what to cook for supper. He such a smart aleck sometimes, always adding "bacon" to something. Last night was "Bacon Chop Suey", so that's what he got! Added a can of Fried Dace with Black Beans.

I get chicken wings really crispy if I sprinkle baking powder on them and cook in the Ninja Foodie (air fryer mode). I wonder if it would work for duck breasts...hmmm will have an experiment soon. But the skin on duck breasts are thicker...hmmm...

That skin is a thing of beauty! How to get that "crackling"?

Made a couple of items from the menu when we had the restaurant: the favourite was Sweet & Sour Chicken Balls - no batter - just coated with cracker crumbs and deep fried. The sauce was not just sugar, vinegar, and food colouring, but included rib sauce from simmering breaded pork ribs from our Sweet & Sour ribs. BBQ Pork Fried Rice, Mixed Vegetables, and Chicken Balls

Made the filling for Steak and Kidney pie in the Ninja Foodie: 2 BIG bone-in beef short ribs plus a strip loin steak, a beef kidney, trimmed and soaked in milk and salt, diced onion, carrot, and celery. Topped and baked with store-bought puff pastry Green Giant peas and Cavendish garlic and rosemary tater wedges from the freezer completed the plate. We like chunky salsa with this dish.

A bit disconcerting for the partner after 1/2 a pound of Rio Zapa beans!

I don't usually do much for lunch, but when I saw beautiful lobak the other day, I had to make this: Savoury Tang Yuen

I often pick up Cantonese BBQ duck when we are in the city. Half is consumed the same day and the other half into the freezer. Easy meal last night: Reheated duck and some into fried rice. I cut up some of the extra skin, crisped it up and put it on the fried rice. I LIKED that! Shanghai bak choy seems to be the best choice right now. I have tried the big bok choy, the baby bak choy, and the mini, and they've all been tough.

@Duvel's chili dogs had me jonesing for a hot dog. Had Costco Polish Beef Weiners in the freezer, a couple of small buns, and some Cavendish tater wedges = supper. I Iove raw onions on mine. Hubby just likes sweet & spicy mustard. Had to use up some bags of berries in the freezer to make room for the Xmas prime rib roast I picked up yesterday at our Co-Op grocery. I also had one more package of pastry in the freezer, so I made a berry pie. If you're familiar with Burton Cummings of the band, The Guess Who, you'll be able to fill in the blanks in the following lyrics to know what kind of berries I used 😉 "Moose Jaw, Broadview, Moosomin too Runnin' back to _________________________ Red Deer, Terrace, Hanna, Medicine Hat Sing another prairie tune Sing another prairie tune"

Tofu skin, lotus nuts (ran out of the usual gingko nuts with this soup), and pork rib soup was pretty filling. Good thing we had that around 5 pm. Around 8 is our usual supper / dinner time. Sauteed some shrimp, Char Siu, various vegetables and had that over chow mein. Made the Char Siu yesterday for the freezer, mainly for wonton soups and Hot'n'Sour soups. Old habits from restaurant days - I must have Char Siu for these soups, etc.

Busy day so Ninja Foodi came to the rescue with Black Bean Garlic pork ribs. Not sure what's going on lately, but every time I've stir-fried bok choy, they've turned out tough! Baby Shanghai Bok Choy - same problem!

Roasted a small chicken for supper. Thai lime leaves and butter were tucked under the skin. Roasted acorn squash and beets at the same time. Stuffing was bread, celery, onion, poultry season, Italian sausage and dried cranberries and pumpkin seeds (the latter 2 from a salad kit). Extra stuffing was spooned into the roasted squash.

I bought several bags of Green Giant peas and of mixed vegetables. Diced carrots tend to be, as you say, strange texture. They are tender, but are almost a bit rubbery? The carrots in the post with the shanks may be misleading as I added fresh carrots. Giving freeze vegetables a break today! 🤪 Single rib prime roasted for two! Roasted carrots, cauliflower, Brussel sprouts, sugar snaps and mushrooms (latter 2 veg added when other veg were nearly done) Made scalloped taters, which have been absent from my table for some time. I was at Sobeys the other day. Walking by the hot food, i saw scalloped taters and they looked lovely. I put 3 serving spoonfuls in a container, without looking at the price. The clerk sealed the container and weighed it for price. It was $12.60! I told her to keep it! So I just had to make some myself tonight.

Food porn! ❤️

'Twas a lovely day out, around 0C and sunshine! Worked on Xmas decor all day, then made supper in the Ninja Foodie. Braised lamb Shanks in Coconut Milk and Cardamom (coriander, cinnamon, cloves, chili, ginger, garlic, and I added some dried curry leaves. Eaten with basmati rice and more freezer vegetables 😁

Sorry for not clarifying. As Anna said, it is calf liver. We can get chicken livers, but I am not fond of them. My kids, on the other hand, love them wrapped with bacon, etc. My hubby and I both love lamb liver, but they are hard to come by unless we go to the abattoir. Used to get them readily when we lived in a rural community with a friend who raised sheep. Pig liver not a favourite other than when my Mom used to make it!

Sobeys had fresh liver in the weekly flyer. I had to drive across town to get some. The liver was sliced thick, and had just the right amount for the two of us. Lived breaded with cracker crumbs and pan fried. Took the liver out and kept it warm in the oven. Stir-fried sliced onions in the same pan. Eaten with gravy, bok choy and sweet tater.