Dejah

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"!

What to do with a gift of fresh arrowroot? I've only ever cooked it with lap yook ( Chinese bacon) in with rice. Tonight, I tried braising with nam yu (red fermented tofu), skin-on pork belly, and taro. It was velvety soft, sweet, sticky, and savory. THIS was my nod to Chinese New Year, a few days early. We had steamed and flash-in-the-pan Yu Choy and jasmine rice. No substitutes possible with this dish!

Tried out a recipe called Italian Parmesan Meatballs using equal amounts of beef and pork, panko crumbs, eggs, and Parmesan cheese. Should have realized they'd be bland without any herbs seasoning. I was right.😥 Made 12 meatballs and baked them in the ove3n. The pasta sauce helped, and we ate some with Zeroodles Fettucinni. Made up the second half of meat mixture, added copious amounts of Italian herbs, and made meatloaf for sandwiches for lunch. Much better, especially topped with some shredded cheese with Taco /Nacho seasoning and Primo Piazza sauce (in a squeeze bottle!) Supper tonight was SV lamb loin chops. The texture was great, and done to medium. I seared the chops, but I think the fat needed more charring. Kinda lost that lamb flavour. Any suggestions for improvement / retaining the lamb taste would be appreciated. Eaten with cumin Basmati rice, peas and fresh mint sauce.

Quick throw together lunch: Bay scallops and small shrimp, diced bacon, chopped cauliflower, chicken stock, and a dash of cream, all thickened with a pinch of guar gum = chowder! Had lots of fresh dill on hand, and my bowl was a lot greener than this one - for hubby!

Sous Vide Chili Shrimp finished with a quick sear on a hot pan, cauliflower mac'n'cheese, stir-fried mixed veg, and a test pad of reheated frozen rice @Anna N Loved the texture of the shrimp 😋. The frozen cooked rice reheated nicely. I kinda liked the "pad" shape!

Late to the game but I'm having fun now with sous vide! My second attempt, with top sirloin steak. Had picked up a roast and cut it into steaks. 2 pieces were around 8 oz and 1.5 inches thick. One was larger, probably close to 2 lbs and over 2.5 inches thick. Put in at temp 135 for 2 hours. The larger one I kept in for 2.30 min. Next time, I'll be braver and reduce the time. I sent the 2 smaller ones home with our son when he came to pick up his daughters. I seared the bigger one in the cast iron grill. Eaten with green peppercorn sauce, spaghetti squash, and steamed green beans with a splash of Ponzu. I was please at how tender and juicy the steak was!

I REALLY need to plan better and READ instructions. Was think of sous vide ribs for supper, but that required +12 hours, and it was already 3 pm.😁 So, it was IP BBQ ribs instead. Used a no sugar low carb BBQ sauce with a tbsp of regular BBQ sauce to help make them "sticky" Eaten with tofu, beets, and Shanghai Bok Choy. Chinese New Year is Feb 5, but we couldn't resist the traditional sweet treats my brother dropped off...so OFF the low carb wagon tonight. My favourite is the Kumquat, and as you can see, there is only ONE left.

What to eat when temperature outside is -25 C with windchill -31C? A big bowl of Hot'n'Sour soup!

Winner Winner on your lunch: green beans with bacon and grilled fish!

Had a craving for Ho Fun, but rice noodles are high on carbs. Tried with Zeroodles Fettucinni. I left them to drain well, blotted as dry as I could, then dry fried them in the wok before adding oyster sauce. VOILA! They turned out great! The oyster sauce stuck to the noodles, and they had the perfect texture. Tossed together with stir-fried beef, beansprouts, ginger, and green onion. Eaten with a big dollop of Old Mother chili paste with nuts.

@Anna NThanks for the information. Cooking some rice now as I am making Hot'n'Sour soup!

@Anna N: You've mentioned a few times about rice from your freezer. I have never frozen cooked rice. Do you just cook and freeze in ziplock bags? We are not eating rice these days, but once in a while, there's a real need. These are times when hubby must have rice with his Hot'n'Sour soup. He usually likes about 1/4 cup in a big bowl of soup. Would be great just to pull some out of the freezer. Tell me what you do. Thanks!

Finally tried out the Anova I got for Christmas! Walmart had chickens on @$1.77 lb. Picked up 5, broke them down, and going by googled recipes, bagged up 4 "sets". Tonight, I did sous vide Iberian Chicken legs. It was simple! Hooray! The legs were marinated with olive oil, paprika, thyme, salt, pepper overnight in a vacuum sealed bag. Into a 145F bath for 2 hours, then tossed onto a pan, juice and all, with cooked "potatoes" which were turnips, diced raw bell peppers and chunks of onion. This went under the broiler @450F for 15 minutes. Lovely. Will do again! Eaten with the pan vegetables, and spinach salad with blueberries and hemp hearts. I think this may fit with the new Canada Food Guide?

Anna: I LOVE all your lunches - detailed, lovely to look at, and I'll bet delicious and healthy eating!