Dejah

Hot'n'Sour soup makes a regular appearance for lunch even when there isn't any cold viruses around. Wish it would take care of Covid, but alas, no such magic. Didn't get to make the Winter Solstice daikon & dumpling soup. Finally found some lovely daikon and made the Savoury Turnip Cake like my Mom used to make. She had chopped Chinese bacon, mushrooms, dried shrimp, and salted turnip. Steamed for an hour then chilled in the fridge. I had to be patient and waited until today to fry up a few slices for our lunch. Great memories of my Mom!

No. The pickerel or walleye are from Lake Winnipeg. https://huntfishmanitoba.ca/species/walleye/

Not sure about posting recipes on the forum so I've sent it to you via message

At Xmas 2019, I made four Beef Wellingtons for family dinner at our daughters. She has a double oven so it worked perfectly. As before, we made it without any bacon, prosciutto . Just made sure the duxelle was not watery. No such gathering this year due to Covid-19 Level Red in Manitoba, so it was Wellington for two. Due to various health issues - extreme acid reflux on my part, which took me to ER because of previous cardiomyopathy episodes, and hubby's ongoing "Saga of Rolling Stones" - Kidney stones, that is, I didn't get to make these Moroccan Spiced Beef Cigars until today. I usually have dozens of these made up and frozen for parties in the past, but there was no need nor the rush to make them this year. But I have been thinking about them, so I made them this afternoon. There is a yogurt-based dip that came with the original recipe, but we like them with salsa.

A few meals from Xmas eve on... Xmas Eve Paella for two with a lot of rice leftover We ate all the protein in the dish. Xmas Day, Beef Wellington with green peppercorn gravy for two. I had just picked and trimmed up a whole tenderloin, so designated a small chunk for our dinner. Boxing day, we had turkey! Picked up Lemon - Sweet pepper Seasoned drumsticks at Safeway on sale. Two drumsticks per pack cost me $3.59! Roasted them in the oven. They were good and satisfied the "turkey for Christmas". It was great with the leftover paella rice. And tonight, I finally steamed one of the half dozen whole pickerel from my supplier. He usually sells only baby pickerel fillets from Lake Winnipeg. I asked for 6 whole ones, and Henry obliged. The pickerel was gutted, de-scaled and was the perfect size for two. Pickerel was enjoyed with a plate of pea shoots and jasmine rice.

Found lovely fresh watercress at one of the grocery stores yesterday, and huge persimmons! They need some time to ripen but I do have a couple in a brown paper bag with bananas. Toasted sandwich with Thai Sesame and Ginger mayo (Hellman's) - love the bite of the cress.

With leftover Chicken and Rice from supper 2 nights ago, I made Congee / jook / rice porridge. Love it with preserved egg, pork floss, fuyu, cilantro, and crueller.

So many lovely meals since I'd been AWOL for a few days! After day surgery, hubby wanted comfort food. Ginger Chicken and Rice in a small cast iron pot And Egg Foo Young with beansprouts and Chinese sausage Next day, hubby was feeling better, and the lamb chops made him even better! I cooked the lamb chops in the oven to avoid creating smokey lingering haze in the kitchen, which is open to our upstairs bedroom. The chops turned out lovely. Curry Beef and lots of onion with Chinese curry powder. It's fragrant without as much heat as Indian. Tonight, I picked up 2 $25.00 gift cards for gifts, and got 2 six-inch subs free. Easy supper as I had been making holiday snacks for gifts all day!

@SmithyApologies for delay in responding. We've been running back and forth to Winnipeg Health Sciences Centre for day surgery on kidney stones for hubby. Life is slowly getting back to pandemic normalcy. Manitoba is still under Covid level RED until late January. We were doing gigs in and around Middlesbourough. Of course the fish 'n' chips were the main draw, but we needed some variation when we are there for 2 months. The best fish' n' chips was at Whitby. Must have been the sea air! The recipe I have used for years is in a book called Eastern Miditerranean Cooking by Roger Debasque - part of the Round the World Cooking Library 1973. Moussaka for 4 servings: Basically, it's 1.5 lbs of lean ground beef (or lamb) browned, 2 chopped onions, 1/4 tsp cinnamon, 2 ripe tomatoes peeled, seeded, and chopped ( I just chopped!), -parsley, salt pepper. Bring to boil and simmer for 20 minutes. Have ready 6 tbsp bread crumbs, 6 tbsp grated Parmasan cheese 4 small eggplants, sliced, salted, rinsed, drained, and browned in oil Sprinkle 1/2 of the bread crumbs into a buttered dish. Add 1/2 meat mixture. 1/2 eggplant slices, sprinkle with 1/3 of the cheese. Repeat with remaining meat, eggplant, 1/2 of remaining cheese. Make bechamel sauce with 2 tbsp butter, 2 tbsp flour,2 cups milk, salt, pepper. Beat in a few tbsp of sauce into 3 egg yolks, then add to the rest of the sauce. Pour sauce over the dish. Sprinkle with remaining cheese and bake at 350F for 45 minutes.

Memories of England: Our band performed in many workingmen clubs in the Yorkshire area in 1976, 77, and 79. The clubs all close at 11 pm, which was foreign to us as our gigs in Canada would run until at least 2 am! We were at loose ends, so we followed the other musicians and entertainers to many of the Greek and Indian restaurants that are open all night for a late meal. Moussaka was one dish that remained a favourite after we came home and through the years. This delicious dish brings back so many wonderful memories. Eaten as before, chips (air fryer) and peas.

Had leftover baked tater and canned corn = Boston Clam Chowder, topped with fresh dill and Tajin seasoning. Can't find oyster crackers here, so I thought I'd toss in a couple of waffle pretzels. Nope...way too crunchy! 😄 Made a big pot of Hot'n'Sour soup today, to take to our daughter in the city next week, and to share with our son and friends in town.

@DuvelThe little one frenching and devouring = champion! Pulled some beef tenderloin trimmings from the freezer. All that I'd been stockpiling for family gatherings need to be used up now. This package was packed with my FoodSaver - from March! That was a worthwhile purchase. Just seasoned with Montreal Steak Spice and grilled in cast iron pan. Had the oven on for shortbread, so tossed in a couple of taters, and opened a can of corn. I have been using kewpie Deep Roasted Sesame Dressing on my slaw, salads, etc. I love it but hard to find. Giant Tiger had great sale on Granny's Fryers, all about 1.6 kg @ $5.00 a chicken! Picked a couple up and broke them down to several meals. Last night was steamed chicken with shitaki mushrooms, oyster sauce and lap cheung. Blanch and sauteed baby Gai Lan with ginger and garlic + Jasmine rice = more comfort food!

Comfort food needed these last few days: Instant Pot Coconut Curry Chicken. Must remember to add the coconut milk AFTER high pressure cooking! Eaten with a wild rice / brown rice mix. Beef & Tomato with Egg Picked up a bunch of frozen dim sum from the local Chinese grocery. Not bad in a pinch, and because I am not energetic enough to make my own. Pastry a bit too thick for me. The sticky rice was good tho', silky and just enough filling.

After eating restaurant food (take out from the hotel restaurant) for 3 days, it was great to be back in my own kitchen. Baby back ribs, slow roasted in the oven, then slathered with Hoisin sauce and 5-spice powder, then under the broiler for a few minutes. Eaten with wild rice and brown rice mix, and a stir-fry of cauliflower, carrots, and bell peppers. Dessert was homemade donuts and chewy ginger bread cookies from 2 neighbors!

At last! A bison burger success! In the past, my bison burgers have always turned out dry. Tonight, I used lean ground bison, added an egg, panko crumbs, shredded cheese, Worchestershire sauce, salt, pepper, and mixed with as little handling as possible. Chilled the pattie in the fridge for about 30 minutes while I got the sides ready. These were sprayed with Pam, and grilled in the cast iron pan on med. high. Took a little longer, but didn't smoke up the kitchen! The burgers were topped with slices of avocado, grilled red onions, accompanied by slaw, carrots, Cavendish tater wedges, and a pickle. Started the Xmas baking today, shortbread cookies! These are ones made with cornstarch, icing sugar, and flour, each hand rolled then pressed. These are a firmer cookie to handle and bite into, but then, melts in the mouth. This is one of our family traditions. We have to go into the city again for doctor's appointments, so I will have boxes of these cookies and my New Zealand Birdseed Bars to take to the 2 kids and their families as we won't be able to have our usual family gathering. Manitoba is still under Covid Code Red, and our daughter and s-i-l are both health care front line workers (doctor and advance care paramedic), so definitely no contact.

Spent the day confirming a procedure for hubby at the hospital 3 hours away, booking hotel, and running about the clinic here to get his preliminary blood work etc done, I developed a craving for tater tots! Thank goodness I still have some in the freezer from when the grans come over. Thawed some tenderloin, seared in a cast iron grill pan, and added some green beans and mushrooms (for him), and supper was enjoyed!

That Slap Ya Mama is great on anything!

I was just recalling what my Mom said. It's good enough to know as it gives me opportunity to make and enjoy these foods! Another cooling ingredient is Bitter Melon and watermelon, which we love. Durian is yeet hai - hot ingredient, but we love it too!

Oh Man! All those American Thanksgiving meals look fabulous, and delicious. May have to grab some turkey soon! Beef Enchilada - Might be a bit overloaded so they were difficult to take out of the pan. They were good tho'. Had guacamole and rice with one and lots of leftovers the son picked up. Cantonese BBQ Duck from a BBQ shop and my freezer with spicy udon noodles and bean sprouts Steamed scallops with ponzu and ginger. The scallops were frozen ones from the Chinese grocery. They were pretty good, especially since we can not get fresh ones here on the prairies. Did up some duck fried rice with the leftovers of the previous meal. Topped with crispy duck skin. Added some blanched green beans and more ginger and some green onions

They are very reasonable at the moment, so I had picked up several 2 lb bags @3.98! There are usually 5 - 6 persimmons in each bag. They are kept in the fridge and I pull them out a few at a time. When they are soft, we enjoy them out of hand.

You called these Turkish squash? They are the same as Hachiya persimmons? They really make your mouth pucker when not ripe. So would grilling make them better?

Now I want green mung beans. Might have to make a dessert soup with peanuts, etc. Supposed to be a cooling ingredient?

Had a massage yesterday and it wiped me out completely. Have had some stress with hubby's health issues needing apptns etc. So I guess the massage must have released some of that stress! I crashed for 2 hours right after I got home, had reheated Scotch Broth for lunch then slept again for about 3 hours! This was all I could manage for supper: Opened a can of this and cooked 2 salted eggs with the rice, and stir-fried some Shanghai Bok Choy. I was back on the couch trying to watch a bit of TV, but kept falling asleep! Finally crawled to bed at 11 and slept thru' until 7 am. Feeling refreshed! It's a new day, but too bad not a new body!

Steamed oyster sauce seasoned chicken with Chinese mushrooms and Chinese sausage. There was quite a bit of juice in the bowl, and it was so good with jasmine rice. I kept going back to the rice pot, scrape up a spoonful of rice and scoop up just enough juice for a good mouthful. Blanched baby gai lan, then a quick swirl in the hot wok with oil. Topped with a pile of ginger, chopped garlic, and a drizzle of sesame oil. I can make a meal just with this vegetable!

With the bones from the shoulder of lamb the other day, I made Scotch broth - very satisfying brunch today! Threw in some leeks and turnips, carrot, peas, oregano, thyme, barley, whole black peppercorns, and topped with parsley