Dejah

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.

@Kim Shook: Lovely dim sum. Rice crepes are a favourite - especially if they wrap around a Chinese crueller! @BonVivant: Drooling over all the fresh seafood you are / were enjoying!

@Kim Shook: I didn't use any soy sauce or other sauces with the beansprouts. The char siu may have added the bit of sweetness and colour? You could add a bit of oyster sauce if you like stronger flavour. Supper tonight was shrimp sauteed with red onions, green onions, garlic, ginger, fresh green peppercorns, and a spoonful of Toban paste. The shrimp had a bit of cornstarch and oil to "silken" them as they cooked. Eaten with brown and wild rice, and stir-fried bok choy.

@Kim Shook 24 hours is plenty long enough for marinating the pork for char siu. As for the beansprout dish, I just toss in some fresh ginger into hot oil in the wok to infuse the oil with flavour. Toss in the beansprouts and stir-fry until slightly wilted. Season, add pieces of green onion and char siu. That's about it. It's simple but a favourite of mine. My Mom always warned me about NOT eating bean spouts whenever I was pregnant because they thin the blood and not good for baby. But, with each pregnancy, I CRAVED this dish! Imagine my hubby and I wandering down Shaftsburry Road in London, looking for a Chinese restaurant, to satisfy my craving! Having owned a restaurant, going out for Valentine's dinner was NOT an option. I made a recipe that I hadn't done for a long time - Citrus Marinated Roast Chicken. Eaten with green beans sauteed with fuyu, and brown rice and wild rice mix.

You're in California! How can you be freezing?! We've been spoiled with single digit temps: -2C, etc. But yesterday, it plunged to -32C with a windchill of -42C, which is the same in F. Had to go out this morning around 9 am, and it was -24C, windchill -32C See why I needed that soup...and the chili oil?😁

Shirtaki tofu noodles in duck broth, topped with a couple shreds of leftover duck, Romaine lettuce, Thai basil, fresh beansprouts, and a dab of chili oil. Keeping warm in this cold afternoon!

Our weather has been like a yoyo - one day with single digit temps such as -2C, then last night -32C with windchill of -42C! This is lingering today. Made some warming food for supper - my version of Mapau Tofu with the addition of Japanese eggplant. Stir-fried beansprouts with char siu

Last night was sous vide bison sirloin steaks. Done perfectly; unfortunately, the meat was tough.Bought these on sale at Safeway. I seared the meat on the Starfrite grill pan, along with mushrooms and tofu. Tonight, I made a Weight Watcher's recipe: Duck in Plum and Red Wine Sauce.I really wanted the seared duck breast that AnnaN posted, but... This was a whole duck I had in the freezer and needed to be used. Cut off the breasts, the fat, and seared them in a hot pan with sprayed with Pam. Then they were roasted in a 400F oven for 10 minutes. The sauce was sauteed shallots, red wine, chicken stock, star anise, and thinly sliced plums. We really enjoyed the duck, with crispy potatoes from the air fryer, and steam vegetables. Total meal was 8 Smartpoints per serving. The rest of the duck I roasted and drained the fat into a jar.