Dejah

Thai Coconut Curry Chicken in Instant Pot - Did the veg for too long at 20 min on high before adding the seared chicken breast. Much of the potato and sweet potato chunks "melted", but all good as that thickened the broth. .

I LOVE the looks of this! Reminds me of the goji leaf soup my grandma used to make for me, albeit without the ravioli / tortillini.

Suppers / dinners: Beef, Bitter Melon, Black Bean Garlic Sauce with Ho Fun Beef & Tomato sauce, layered with Rotini and Shredded Mozzs Cheese = baked

Thank you, rotuts! I love beansprouts! Stir-fried with green onions, bell pepper, and ginger and topped with shrimp Social distancing requires comfort food! Chicken thighs steamed with shitaki mushrooms, lap cheong, ginger, and oyster sauce. Hubby found the broccoli still too firm - more for me!

Tandoori-roasted Cauliflower Soup: some of the cauliflower roasted with curry powder. The rest is cooked with onion, garlic, ginger, cumin seeds, mustard seeds, curry powder, and chicken broth. Cooked until very tender, then pureed. Added green beans and canned diced tomato. Topped with some of the roasted cauliflower and chopped basil. Quite lovely!

Some meals at home this past few days. A favourite combo - MaPo Tofu and Eggplant with Toban Bean Paste Picked up some turkey thighs and breasts that were marinated with sea salt and pepper - in cryovac. They are Granny's and brought in as a new product by our Safeway. Most of us would reason that it would be cheaper to buy a whole turkey, so they did not sell. However, at a price reduction, $2.00 / package, they are great for 2 seniors with leftovers for next day. I did a breast and the thighs in the air fryer. I added Greek seasoning. Trying very hard on portion control - the struggle is real! Individual lasagna which I never would have thought possibly enough, but it was! Another attempt at portion control - a bowl with some stir-fried beef tenderloin trimmings, mixed veg, and some burnt rice from the rice pot. With this Cov-id-19 looking over us, it's a good time to do the Eat from the Freezer Challenge again : Beer Battered Pickerel Fish 'n' Chips in the air fryer And, last night - Char Siu Baby Back Ribs with gai lan and brown /;wild rice mix

Eating from the freezer stockpile - Beef Steak Pie, onion gravy, sweet potato, and asparagus Lemony Pork Piccata with air fryer fries and peas.

Not quite back to the Eat Thru' the Freezer Challenge, but definitely trying to lighten the load in the fridge freezer. Bouillabaisse last night with small pieces of salmon, pickerel - culls from previous meals. Added some clams, mussels, and shrimp . What a great way to use up leftover seafood! I loved the hint of fennel, from a chopped up bulb AND seeds. Eaten with warmed up pumpernickel bread.

Chicken Fajita with Balady Bread and carrot fries.

Trying out a new recipe tonight with beef short ribs. The recipe said Beef Short Ribs with Chili Rub - a Weight Watchers recipe. The dry rub consisted of finely ground espresso coffee, chipotle chili powder, cumin, Spanish smoked paprika. I did them in the Ninja Foodie after marinating them over night. Eaten with steamed green beans, carrots, and turnip fries. A nice change-up from the usual stew.

They are fresh green peppercorns. Discovered them a couple of years back at an Asian supermarket in Winnipeg. The last year or so, we've been getting them locally, Brandon. At first, they were not the freshest when they reach our store, but lately, they have been lovely fresh and green. When I have too many and they start to turn colour, I put them out to dry, then throw them into a grinder.

Roasted 4 bones from T-bone steaks, threw in a mix of vegetables from the crisper and a can of black beans, a bay leaf, thyme, and oregano and simmered for about an hour. Topped with fresh thyme, parsley and thick slices of Dave's Super Seed bread. - lunch was hardy!

Using my Ninja Foodie, made up Black bean Garlic Spareribs. I actually steamed them for about 35 minutes in a shallow bowl first. Then, dumped out the water, slid the ribs and sauce into the pot, and cooked them with High Pressure for about 20 minutes - tender and fall off the bone. Always have to control myself and not take too much rice! Another family favourite that can use up a lot of rice - Beef & Tomato with Egg Then we were invited out for 2 Chinese meals in a local restaurant. So, it was time for something Non-Chinese: New England Clam Chowder with a heavily seeded bread - Dave's Super Seeds - Toasted Broccoli and Apple Salad with Yogurt Dressing English Bangers, Onion Gravy, Mash, and Peas

Can't believe I still cooked supper after the cooking party in the afternoon! But hubby needed to be fed. Supper was at 8:30 PM Used up some of the leftover vegetables, and made up Sesame Chicken

Hosted a Chinese cooking party for 3 of my Crazy Plant ladies this afternoon. Two of my friends were down with the dreaded flu. I used 3 induction cooktops, so they were all able to work together at my dining table. We made deep fried wontons, Cantonese Chow Mein with Shrimp and Char Siu, and Ginger Beef. I made Portuguese Egg Tarts for dessert. One of the ladies brought a bottle of wine. Would this classify as "The Ladies Who Lunch"? 😋 We Rocked the Wok!

I don't have an actual recipe, but wrote this up from "thinking about the process" for my cooking class today. Crispy Ginger Beef a la Dejah: Cracker meal is just soda crackers whizzed in food processor until they are fine crumbs. If it is still a little coarse, add a little flour to the mix. I find this doesn't soak up the oil as much as bread crumbs or Panko crumbs. We used to buy this meal in 50 lb bags.

Found a recipe for Lemongrass & Ginger Roast Lamb. Thought I'd needed a change from saucy lamb! It was ok, not a favourite. Used a boneless shoulder. I think I eat lamb just for the fresh mint sauce! Had lots of lamb leftover, so with several spoonfuls of Patak Vindaloo paste, it was better supper. The lamb flavour came thru much stronger. Added steamed cauliflower which I really enjoyed with the curry sauce. I am hosting a Chinese cooking class with several ladies that I gathered together based on our love of gardening. We are the CPLS. Crazy Plant Ladies! Did a test run tonight with Crispy Ginger Beef, the way I used to make it in my restaurant so many years ago! It turned out great! We'll also be making deep-fried wontons, Cantonese Chow Mein with Shrimp, and I made Portuguese Egg Tars for dessert. This is to be our lunch tomorrow!

Using up some of the leftover baked ham - Ham and Wild Rice Soup. Recipe is for slow cooker - 6 hours. I used the pressure cooker with just the wild rice for 30 minutes, then switched to slow cooker function with all the ingredients - 1 hour. Lovely hearty lunch!

Posted this supper in Ninja Foodi, but thought I'd share it on here as well: Used a beer batter - 1/3 cup beer, 1/4 cup flour, 1 egg white. Dipped the fish in the batter then coated with Panko. Will drizzle oil next time instead of Pam. I did after I flipped the fish and that side was more "golden". | Getting better with the chips!

Made a beer batter fish & chips tonight iusing the Ninja Foodi Air Crisp function. The chips turned out great now that I remember to cut the potato smaller. The fish, pickerel, was dipped in a batter of 1/3 cup beer, 1/4 cup flour, 1 egg white and some thyme and paprika (I omitted those) The fish was sprayed with Pam but half way. I drizzled oil on them so they'd brown a bit more. Turned out great! Eaten with green beans sauteed with fuyu, and a curry gravy made with Glico curry cubes.

Lunch over the last few days: Curry Butternut Squash Soup with toasted rye bread: And Borscht made by a pal. It was tangy and addictive. Did I say I love dill...a LOT?! Using up bits of bay scallops, cod cheeks, and shrimp for au gratin - spread over Shirataki Fettuccini

A friend mentioned baked ham and scalloped potatoes, so I had to make that our supper as well. The potato dish was called Prairie Scalloped Potatoes, and I don't know why! Didn't have Dijon mustard so I used the whole grain variety. Beets were expensive! 3 beets for $3.98, but hubby likes them so good for a change. The ham was a "shank". Having trimmed off the fat, it made the ham drier than I like. Thank goodness for the pineapple!

Lunch yesterday was leftover Ma Po Tofu & Eggplant as lettuce wrap. Been experimenting with Portuguese Egg Tarts. Enjoyed these so much on our trip to Macau a couple years back. Discovered tart shells at our local Chinese grocery store that are SO flaky! Had tarts for dessert for a couple of days.