Dejah

A couple of meals: Usually make Ma Po Tofu, but I kept the tofu out of this dish and fried them up as a side. This is ground chicken, Toban sauce, diced bell pepper, onion, and eggplant Blanched baby Gai Lan with Ponzu . Leftover Spicy Chicken made perfect lettuce wrap with fresh beansprouts and Thai basil Stealhead Trout baked with Dijon mustard. I used whole grain, Dijon, and dill mustard.

Haven't had watercress for ages in our supermarket. When I do find it, I love having it as part of a salad or in place of lettuce in a sandwich. This was the last few sprigs, and I added them to my salad with a small can of Spicy Thai Tuna. A sprinkle of shredded Parmesan Cheese added a bit of saltiness. This was bright and spicy!

Supper tonight - Shepherd's Pie made with ground chicken. The recipe is from the 17-Day Diet blog. It called for green beans and tomato sauce. I only had zuchinni and "Spicy Pizza Squeeze", which worked better than just tomato sauce. The mashed cauliflower was spot on for texture. Bak choy was stir-fried in a tiny bit of oil, then chicken broth. I am always leery using ground chicken, but this turned out well, silky even without thickening. This was a good low-carb low-fat meal.

Chicken thighs seasoned and rosemary stalk tucked into vacuum bag. Sous vide then seared in non-stick frying pan. Once browned, I added sliced mushrooms with a quick spray of Pam. Tossed around then added the chicken juice from the vacuum bag and reduced. We really enjoyed the mushrooms, almost as good as sauteeing with butter! Eaten with Greek seasoned carrot fries and steamed baby gai lan. Just trying another way of reducing calories and carbs.

Amazing!

Son came out from the big city for a quick visit. Made one of his favourites that he doesn't get at his own table. One of his friends, a vegetarian also came for supper. I invited him as he sharpens my knives! Steamed Black bean garlic Ribs - Instant Pot For the vegetarian, I made Black Bean Garlic Tofu, Mung Bean Noodles with shredded veg, and Shanghai Bak Choy For the two of us tonight, we had Panko coated Pickerel (thick fillets!) with Lemon Dill Cream Sauce, roasted cauliflower, carrot fries and steamed asparagus.

I'm with you there...salmon steaks are fishy and dry to my taste.

Forgot to pull protein from the freezer the night before, so I decided to try frozen meat in sous vide. Bought a whole pork loin a while back and had cut it into thirds. These were in ziplocks, but I took it out, seasoned it with commercial Creole seasoning, then decided to throw in a couple of Thai lime leaves and lemongrass. Water temp was brought up to 150F, and the roast cooked for 3.5 hours Lovely! The meat is so lean, but it came out tender, moist, with a hint of floral. Eaten with bacon wrapped asparagus, oven roasted along with carrot fries and chayote. Hubby always wants apple cause with his roast pork.

@Smithy: When you reheated the prime rib @135F for an hour, (a) did you simply reheat individual slices, or the whole thing and then slice? (b) how tightly did you seal the meat - full vacuum seal, or simply displacement method in a zip-lock style bag? I cut a chunk of maybe 3" thick sans ribs , 2/3 of the 2 ribber, resealed it in a new vacuum bag, then back into the sous vide. Sliced it when it came out at the end. I haven't trust myself to try the displacement method in a ziplock. Have you tried that? Just pulled the other 1/3 from the freezer. It is now thawed and will be eaten for sandwiches at lunch.

Had a prime rib in the oven a couple of nights ago. Got a frantic call from d-i-l who had to go to emergency at the hospital. Son was away to a conference. Luckily, I had the oven on @275F and got hubby to turn it off after 3 hours as I was longer than anticipated. By the time I got home, I was too beat to cook sides, so picked up A & W burgers for our supper. We like the A & W burgers the best of the 3 main fast food places. The latest promo is the '56 Burger to celebrate the 56th year of the company. I got the '56 Mama Burger in lettuce wrap. A couple of weeks ago, I picked up a lettuce wrap burger from "the other big chain". Protein is different but same concept. What a difference! Now you know why we prefer A & W. Are there any of this chain in USA? A & W '56 Mama Burger Lettuce Wrap The other chain's Jalapeno Chicken Lettuce Wrap We finally got to eat the prime rib roast last night. I am in love with the Anova for reheating the roast without overcooking! The roast was medium by the time hubby turned the oven off but left it for another hour before I got home. After 1 hour @135F, it came out the same!

Some meals the last couple of days: Beef Short Ribs Stew and Black Olive Kalamata fougasse bread per grandson's request Sous vide chicken breasts with African Spices (commercial blend) Steak and Kidney Pie Made Fish Maw Seafood soup per daughter's request a couple of days ago - with crab. We each had a small bowl and sent the rest of the pot to our daughter in the city. The rest of the supper was just stir-fried baby gai lan, and Chinese sausages cooked with the rice.

Poached chicken with oyster sauce dip, ginger and oil dip. Stir-fried asparagus and red onion, and simplified Yang Chow "fried rice" - Zeroodle shirataki rice. Poaching liquid will be used for soup tomorrow.

Steelhead Trout coated with mayo and Panko, turnip and carrot fries, plus sauteed rapini. Hubby didn't care for the rapini, so I got them all! 😋

OMG! THIS... and the green beans, pork in spicy sauce just...just...just...speechless...and drool...

Lunch was SV 30-hour sirloin tip roast from supper last night. We had some of the beef at 27 hours for supper, but thought the remainder chunk (about 3.5 lbs!) would benefit from another 3 hours. It was a little more tender, but still stayed medium. Made great sandwich with low-carb bread, horseradish mayo and lettuce.

Sous vide the 5.5 lb sirloin tip roast! Seasoned with Montreal Steak Spice and sprigs of fresh rosemary. Vacuum sealed and set into 134F bath for 27 hours - last night at 5 pm to tonight at 8 pm. Seared the roast then sliced at various thicknesses. It was cooked to medium - just the way we like beef. Was it tender? It was good with the thin slices. Beyond 1/4" thick, more of a chew but still pretty good. I sliced enough for our supper, re-sealed the rest, and put it back into the bath, for maybe another 3 hours. It's not a cut I would buy often. I think maybe if I needed a lot of shaved beef for sandwiches for a crowd? Eaten with mashed cauliflower, peas and carrot mix, and mushroom gravy. Good supper at - 39C / WC -50C tonight!

Supper tonight was a pot of vegetable soup made with pork neck bones, big chunks of bok choy stalk, carrots, celery, and slices of ginger. This was followed up with Deep-fried tofu puffs stuffed with ground pork, shrimp, and waterchestnut, the extra filling from our siu mai lunch a couple of days ago. The stuffed puffs were fried to form a crust, then braised with some of the soup stock and oyster sauce. Topped with Old Mother chili oil and eaten with Jasmine rice (from the freezer) and wilted Romaine lettuce.

My favourite parts of a chicken!

Made Beef Wellington again, the third time since Xmas. Made 2 , and took one over to the wonderful neighbors who clears our driveway with the snowblower when he does theirs! This will insure all future clearings. 😊 The neighbors' - delivered! A slice of ours with Green Peppercorn gravy

Only the two of us for CNY dinner. Made Buddha's Delight, a favourite at anytime for me. Breaded up some large sea scallops, and pulled some Cantonese BBQ Duck from the freezer, added Jasmine rice and dinner was a go!

@gfweb: Thanks. I'll do that this weekend and report back.

Oh BOY!This thread goes back to 2004! What should I do with a 2.26 kg sirloin tip roast? Can I sous vide it? I googled and one response was 134F for 27 hours for medium AND tender roast. Help!

Gung Hai Fatt Choy! Year of the Pig, so we had a little bit of piggy, in the siu mai. These are made with ground potk, shrimp, and waterchestnut. Unfortunately, I had to use the thicker wonton wrappers, but it's really all about the filling, isn't it? The War Teep / Potstickers are from Sobeys - Beef and Cabbage. Not bad! These two items were served at our Chinese Pavilion a few years back, when we still had the Lieutenant Governor's Winter Festival. Our new LT. G decided she didn't want to lend her title to the 3 day event once she took office. 😯 We made over 2500 of each of these dim sum items for the 3-day festival, plus several other dishes. At that time, we had lots of new immigrants who were learning about volunteerism, and food was one area they excelled in. Now, no one wants to help...and we have retired from spearheading such events. These made for a nice lunch, but supper will have to be later as we are full!

The extreme temperatures from the Arctic Vortex froze our water pipes. We got them thawed but the pipe into the hot water tank sprung a spray at a joint. Of course, these things happen late at night - 10:30 PM Wednesday. The water on the floor set off the alarm but we didn't know where the sensor was! After several calls from central, etc, we finally got things settled down. However, we didn't get water back until Friday morning as the repair people were tied up with furnace calls. Good thing we were able to melt snow for toilet flushing! So, Thursday's dinner was A & W burgers, fries, and onion rings. Got a couple of cups of water so we could brush our teeth. Hubby made coffee with bottled citrus flavoured soda water. It was drinkable but certainly wouldn't want it regularly! Friday, picked up some beef liver that looked freshly sliced and packaged. Liver and Onion is one of our favourite meals. Hubby likes Katsu sauce for his meat. Friday, I cut up a chicken and prepared Marinated Citrus Roast Chicken and roasted for supper tonight. Haven't made this for quite some time, and another eGulleteer reminded me how good this was. I added Thai Lime leaves along with the lemons and oranges. The gravy is lovely, sweet, tangy, citrusy. Mashed cauliflower and mixed vegetables went well with this dish.

A dish that is traditionally served during Chinese New Year, but I saw beautiful daikon and thoughts of tang yuen have been swirling in my head! A sweet version of Tang Yuen is usually served when the family gathers, but my family prefer the savory kind. My Mom used to make this as a treat and not just for New Year. The dumplings are made with glutinous rice flour and rather bland, but all the other ingredients make them fun to eat. Hubby can handle 3 or 4 dumplings, so I usually put up some noodles as well for him. My kids say "They stick in my craw"!