Dejah

@Kim Shook: I'd say you've got a real winner in Mr. Kim. My hubby can not cook at all, other than maybe throw in a frozen pizza or TV dinner into the oven, or open a tin of soup or salmon and toast. Thank goodness we have one son living close by and good friends. Best wishes to both you and @patti And a Happy and Safe American Thanksgiving to all!

Hubby had a GI procedure yesterday, so easily digestible and mild food was required. I had chicken congee made for his release at noon, and he was like a hungry bear after fasting for a day and night! Supper was pan-seared cornstarch-dusted and Old Bay seasoned pickerel, lemon dill sauce, toasted tater chunks, and peas.

I was just given 2 one-lb chunks of cheese, one yellow cheddar and one white cheddar - by our local Samaritan House. No, we are not homeless or needing food bank, but the cases of cheese had a little mold, so cannot be cooked and fed to people who frequent their soup kitchen! The whole lot was to be trashed, but kitchen staff took them home, portioned and wrapped for their own use any friends who were interested for curb side pick up. Manitoba is in Covid -19 Code Red. It's the law, apparently, that soup kitchens cannot use any cheese, food with any mold. I can understand about other food items, but cheese? Happy to report it wasn't blue cheese! I used some for brunch omelet, and will be making some kind of meatloaf with a big chunk tonight.

I too was inspired by @liuzhou spicy ribs dinner but I did it lazy woman style. Seasoned the ribs, seared and cooked them in the IP for 20 minutes. Drained them well, then stir-fried them in the hot oil with Toban sauce. Eaten with stir-fried asparagus and bell peppers, and jasmine rice. Dessert was a ripe persimmon each. Every year about this time, one of our grocery chains bring in 2 lb bags of these persimmons, @ $3.98 / 2 lb bag. Each bag usually has 5 - 6 persimmons, which is an amazing price. I keep them in the fridge, and check them every day to bring out ripe ones. My hubby loves these, but I prefer the firmer, flatter fuyu variety.

After seeing @patti's pork loin with Fig sauce, I really wanted it. But must remember to not try new recipes when rushed and hungry. The sauce was lovely on a sous vide then seared pork loin chop, but I cooked the sauce down too much - more like chutney! Cut up a lamb shoulder and made Lamb Tagine. Love the aroma in the kitchen as the meat and spices simmered on the stove for 2 hours. Heated up some frozen naan and steamed some green beans. Saved the scapula, salted and roasted for Scotch broth, perhaps for lunch tomorrow! The bits were delicious! Had to hide it away in the fridge before I picked it clean.

Those lobsters look amazing! I have never cooked tuna! I did pick some up the other day, albeit onloy frozen steaks. I will try later, perhaps grilled like yours? or quick pan-seared? Hubby will probably not eat it if semi-cooked, but we'll see

Enjoyed a single rib roast beef last night, with McCormick Green Peppercorn gravy. Enough leftover for lunch in a salad. Went thru' my old recipes from our restaurant, and made Toisan Spareribs, named for no other reason than for the county we immigrated from. Used to make these as a change on our buffet from the usual Sweet & Sour Ribs. These were dusted with cornstarch, deep fried, then simmered in a mixture of water, vinegar, sugar, ketsup, and Worcestershire sauce. The latter gave it a nice punch along with the sweet and tang. Don't often find Choy Sum in the supermarket here. The local Chinese grocery brought them in this week, and I grabbed a couple of bundles. Just a quick stir-fry with ginger and garlic.

Marinated 2 chicken legs with salt, 5-spice powder overnight and roasted them at 400F. Skin was nice and "rendered", and the meat was juicy. Eaten with soy bean sprouts stir-fried with bits of leftover char siu. The bean sprouts gave us quite the chew!

A couple of quick suppers: Chicken Pot Pie made with leftover rotisserie chicken from Safeway, puff pastry, taters, and frozen mixed vegetables Always get a craving for bitter melon and ho fun. Tossed in some beef and black bean garlic sauce, and craving is satisfied! Temperature was +4C and sunny for the last 2 days, so we worked like busy beavers (Canadian, eh?). Great to have quick meals on the menu! And so, it's starting to look a bit like Christmas, like no other we've ever seen!

Cheater Clam Chowder: Cream of Mushroom soup, clam meat, crispy bacon, frozen corn, milk, fresh dill Quick and easy lunch!

I was given an acorn squash in the fall and really didn't know what to do with it. Thought of roasting it then making soup, but I found a good recipe, new-to-me to try. Stuffed the halves with spicy Italian sausage meat, sauteed with onion, celery, sage, bits of day old bread, an apple, and pecans. This was moistened and stuffed into the squash which I had roasted beforehand. Topped it with a bit of shredded cheese. Been wanting tater tots, and steamed up some frozen mixed vegetables. Had Chicken and Snow Fungus soup around 5 pm. This had the 2 kinds of Chinese almonds, and ginkgo nuts. My Mom said it's good for the lungs! Found a bag of Everything Bagel Bites at Safeway. Hard to stop at ONE bite!

A Weight Watcher's recipe for Bouillabaisse. It was quite lovely. I bought cooked frozen P.E. I mussels from Safeway, black tiger shrimp with heads, and frozen clams in the shell from a Chinese grocery store. No fresh shellfish available here very often on the prairies, and when they are available, not reliable in terms of being "live". I've had good luck with the frozen items, and it's easy to throw together. To me, it's the broth, which I thickened ever so slightly. Still good enough for slurping!

@Shelby Please do pm me the recipe for Pickled Shrimp. Thank you! Supper tonight was helped along by Instant Pot. Hungarian Goulash with a few leftover green beans and carrot, egg noodles, and a Garlic Dill bun from my neighbor. Whew! Enough garlic to keep any Covid virus away! Picked up some more of the Hot Mama Drizzlers and a pair of oven mitts today @66% off. Now, how to use these Drizzlers...

@Shelby: Can you provide more information on the Pickled Shrimp? I googles, and it was shrimp in apple cider vinegar, etc. Yours doesn't not look like them. Inspired by Ann_T's Chicken Breast Perigord, I tried my hand at it tonight. I didn't make the sauce as I didn't have the required liquor. But I did have a new bottle of Spicy Mango sauce and it worked well.

Had a request from a former HomeEc student (circa 1989?) from when I taught the high school classes as a favour to the high school where I taught 10 years before as an English teacher! The principal and former colleague thought I could handle the job because I loved to cook! Chris was one of my students, and he wanted the wonton soup that we made in class. As he was coming into town to visit his parents, I made them a big container. There was enough to feed 3 people for Chris, our bachelor neighbor who clears our driveway in the winter, and us! Broth was sent in separate containers and for us:

Made congee for lunch today, with a couple of chicken drumsticks and a thigh. It's thinner than usual because I wanted lots of additions! It was no longer thin after I added crueller, pork floss, chili peanuts, preserved egg, fuyu, and cilantro. Fortified and now heading out to hang more Xmas lights on the trees. It's blustery and 0C. Freezing rain tomorrow and snow on Monday! Might even turn the lights on tonight to celebrate the results of the American election!

Yesterday, we had double digit temperatures! Time to put up the Xmas lights on the house, trees, etc. Put some Greek seasoned pork chops into the sous vide, then seared just before eating. Sauteed mushrooms, grilled zucchini, and sweet potato fit the supper bill nicely. The weather flipped quickly, and it was blustery and single digit temps today. Tried to get the outdoor work finished but it gets dark so early these days! It was too dark and cold to BBQ outside, so lamb chops were done on the indoor stove top grill. I love checking out Safeway meat counter early in the morning. Picked up the lamb chops with $5.00 discounts, which makes for a better price. These were just seasoned with Montreal steak spice, and they were so tender and juicy. Cooked up brown basmati rice with cumin seeds, and peas. Made mint sauce with fresh mint and season sushi vinegar.

Another smoked Winnipeg Goldeye lunch with sprouted grain bread and seaweed salad. Lots of small fine bones, so really paid attention to my lunch!

We love you tiao with congee, along with an assortment of preserved egg, spicy radish. fuyu, pork floss, peanuts, green onion, etc etc. But when we were travelling around China, you tiao was not among the "condiments"offered. I only tried to make you tiao once ( in my former restaurant) and was not as successful as commercial ones. I can get them readily here in our supermarket and keep a bag in the freezer. They warm up nicely in the oven.

We have a commercial fisherman who comes down from one of the big lakes in Manitoba, not that far from us - Lake Winnipeg. he comes 2 times a year. Now, we can also get the fillets at Sobeys, same price but slightly bigger fillets. I have been buying from Henry for several years, a loyal customer. This trip, I asked him back in October to save me 8 whole pickerel, scaled and gutted but with head and tail intact. They look beautiful and I am waiting for the right day to cook one up. @gfweb: Henry does a great job of filleting the fish, so we seldom find a bone. To cook whole, it's not an issue with bones if you take off chunks properly. Winnipeg Goldeyes are horrible with bones, but I can't resist them and that smokiness!

@Kim ShookBeautiful short ribs. The IP is so amazing. I find if I heat the IP up on SEAR function for a few minutes, the meat browns better. @CaptainSunday Roast Can I just have the crackling?😋 ALL the meals are terrific. Beautiful day here on the prairies with temps around +18C! Should have been BBQing. but for got to put out steaks or whatever. But I still had a small piece of tenderloin left from yesterday,so it was Beef and Bok Choy along with Spicy Tofu ( Ma Po Tofu) with ground pork.

Steamed Pickerel fillets with ginger, green onions, soy sauce, and finished with a drizzle of sizzling hot oil. Had a craving for raw green onions, so loaded it up after steaming. Eaten with a side of stir-fried beef and beansprouts, and jasmine rice.

@pastameshugana: wishing you and your family a speedy and complete recovery. @Kim Shook: Your char siu looks amazing! Glad the recipe is working for you. A couple pf meals: Black Bean Garlic Spareribs in the IP - 20 minutes at 390F Eaten with jasmine rice and stir0fried sugar snaps and bell pepper Had wonton filling leftover, so it was stuffed tofu puffs in oyster sauce with lettuce. Eaten with brown rice.

I would love to have this recipe as well. No gyro sources here in my small town. Thanks in advance.