Dejah

The brand I have is Zeroodles, recommended by another eGulleteer. I used to buy Shirataki brand noodles but they had the funky smell and more "elastic band" texture. The rice, I took the advice of draining well, and blotting before stir-frying. Takes patience to get it more like fried rice texture. Different texture than cauliflower rice, which does not have that springy texture. But the zeroodles just come out of the package, no chopping / processing needed. I've tried them in soup - no change in texture or break down. I tried them in congee...naw... I DO like the fettuccini and penne pasta. They certainly are filling, especially the ones with oat fibre.

Love playing catch-up on posts even if it makes me so hungry! Pickerel Hash browns, peas Grilled Lamb Chops, Zeroodle Fried Rice, fresh mint sauce Prime rib roast, Zeroodle Fettuccini Thai Curry Coconut Chicken & Tofu

2 chicken breasts turned into fritters - eggs, coconut flour, dill, shredded mozza cheese Eaten with Mango Chili sauce or Chipotle Mayo - from a bottle...

Took out a cryovac package of pork tenderloin, and there were two! Last night, made Tonkatsu, cauliflower mac'n'cheese, and Shanghai Bak Choy The second tenderloin...Mexican Pork Tenderloin Verde Pork was well seasoned with cumin, then browned in a hot pan. Poured bottled salsa verde into the pan with the pork, covered and simmered for 20 minutes. Not a fan of salsa verde...😯

Curry lentil and veg soup with left over roast chicken. Used to make a huge pot of this to feed all the musicians who came to our Saturday night jam sessions in our banquet hall. Served with big chunks of baguette and lemon slices

Day with milder temperatures: -1C all afternoon, so it was stringing Xmas lights day! Had a couple of rib steaks out, and lovely ripe avocados = deconstructed fajitas!

Eggplant stuffed with ground lamb and topped with shredded Habanero cheese, steamed asparagus, and shredded hash browns. Hubby not a fan of the skin left on the eggplant, but he managed to enjoy the filling!

Round one! Need tweaking on the pastry wrapping, etc, but the meat was perfect! Used combination of Gordon Ramsay's and Tyler Florence recipes... I used a 3 lb tenderloin, middle section. I left the tenderloin in the fridge uncovered for 2 days, then wrapped it tightly in Saran for another day to make the nice form. Early this afternoon, I seasoned it then roasted it in the 400F oven for 15 minutes. Cooled in the fridge for an hour or so while I prepared the mushroom duxelles. 2 hours before serving, I covered the tenderloin with the duxelles ( no bacon or prosciutto as we don't care for the flavour on the beef) and the puff pastry. Put it back into the fridge. 45 minutes before eating, I baked the Wellington in a 400F oven for 25 minutes. Rested for 10 minutes, then sliced. Eaten with roasted baby taters, steamed green beans and carrots, and green peppercorn gravy. Son and family came up to help eat the supper. Had to laugh at our 6-year-old granddaughter who said, "Gramma! The bread just breaks into little crispy bits in my mouth!"

We prefer lamb's liver. At one time, living in the rural town, we would buy a whole lamb and have it butchered. No one else ever wanted the liver and kidney, so we got them all!

Thank you ALL for the input. I am going to experiment this weekend. I don't have sous vide equipment. but my daughter does... Don't stop with suggestions, however.

Beef...and it was prepackaged, so cut too thin for my liking. Just remembered we DO have an abattoir close to the city who will have lamb liver. THAT is not readily available in our supermarkets.

Something we enjoy but never seem to remember to make it: liver and onions! I made the green peppercorn gravy (package fare) to go with it, along with carrot fries, roasted potatoes, and lots of sauteed onions. Next time, it will HAVE to be lamb liver!

We've always had prime rib for Xmas dinner. This year, we are celebrating at our daughter's new "old" home. Beef tenderloin has been on sale and I've picked up several trimmed chunks in anticipation of cooking at her house. Both of us want to try something different, and with the tenderloin chunks - about 10" by 4", thought maybe Beef Wellington. I've checked the Beef Wellington thread but not too much posted. Google can provide lots of recipes, but...I always like first hand experience. Would appreciate any input from you experienced egulleteers on this endeavor. Sous vide tenderloin? Individual Wellies? Aging tenderloin in fridge?

We were invited to visit friends who live on an acreage about 1.5 hours from us. Cindy was making East Indian food, so I offered to make appetizer - Moroccan Spiced Beef Cigars, which I hadn't made for a long time! Then the weather went all crazy...snowed since early hours of the morning, sleet, etc, which made for icy road conditions. We wisely decided to postpone our visit. Meanwhile, I had made the appetizers... Added a couple onto each plate of leftover Beef Bourguignon, mashed cauliflower, and peas, which eased the disappointment of missing a much anticipated Indian dinner! I also made a bowl of mango pudding. Hope the grandkids will be able to come up tomorrow to help polish off this big bowl!

Playing catch-up again with posts. SO many lovely meals! We've just had supper, but my mouth is salivating again!🤗 Some of our latest meals: Meat loaf stuffed with cheese, carrot and turnip fries, green beans, and slaw San Francisco Fish Stew base with lobster and pickerel Thai Style Low Carb Peanut Chicken, Zeroodle fried Rice, and baby bak choy

Finally got around to cooking up some of the ikan bilis aka dried anchovy our friends brought back from Malaysia. Someone else has always cooked them for me, but I took the plunge today! Cumin lamb, coconut rice, a bit of bak choy, and ikan bilis and peanuts in spicy sauce. I was very happy with the results!

Can't remember who has posted Korean BBQ chicken a few times. Might have been HungryChris? I finally got around to cooking a whole chicken with Gochujang . The chicken was marinated with a mix of Gochujang, lime juice, brown sugar, and garlic. Roasted at 450F for 60 minutes produced a lovely flavourful and moist chicken! Night before, I cooked up some char siu in the oven. Eaten with pan-fried tofu and bok choy

Picked up a whole tenderloin on sale at Superstore last Friday - a special ar $8.77 / lb with 15,000 points ($15.00 ) Trimmed it up and in food saver for Beef Wellington at Xmas... Trimmings = Beef Stroganoff over Shirataki fettuccine. Picked up a couple Steelhead Trout fillets with a 30% discount and packaged them up between layers of Lemongrass, stalks of green onions, cilantro, ginger, lime, and Tahi lime leaves - baked in the oven - my favourite way to cook this or salmon.

Had to make Pickerel Fish 'n' Chips again for son and family. He thought we should have it for Thanksgiving...but I couldn't see myself deep frying for 16 people! Told him if they come home a day early, I'd make it for him. They did! One granddaughter, Oriyen the teenager, has been a vegetarian for about 2 years, so I made deep fried tofu, crispy sweet potato fries, and battered cauliflower for her. The rest of us had fish, chips, etc. Granddaughter River is 4 and she loves fish. I was pleased that these fillets were bone-free. All done, Nana!

We have a group of 4 couples where the guys have been childhood friends. Every year, I host a dinner around Nov before one couple goes to winter in Malaysia. This year, we had it yesterday as it was one of wives' 70th birthday. I made her request - Paella. She had it for the first time at our 2017 gathering. I figured the pan was going to be pretty full, so I kept the mussels separate, steamed in white wine, Thai lime leaves, lemongrass, ginger and garlic. There was enough leftover for supper for hubby and myself. Dessert was Trifle. Jelly will forever be my "fails" whenever I have to use agar agar! When we were in Malaysia visiting our friends whose wife is Muslim, I cooked a thank you Chinese dinner for 25 members of the family. For dessert, I had picked up Thai mangoes on our visit across the northern border and was making mango pudding with agar agar instead of Knor's gelatin. I had forgotten that fresh mangoes (like pineapple) must be cooked so the enzymes will not affect the gelling. When I remembered, I took the pudding out and boiled it with agar already mixed in. When we were ready for dessert, the pudding pieces bounced like rubber balls! So this time, I made the jello layer with agar agar again. I didn't realize it would set in 30 minutes! When I went to the fridge to check it so I could fold in the fruit, it was, again, solid! My friends will forever remember my jello! But, we all enjoyed the trifle anyway!

Made this dish for some international students in my class a few years ago. hard to find sumac, but luckily, one of the professors had some! We all loved the dish. Now, I see many supermarkets carry sumac! Need to bring this up front again!

Really wanted Bitter Melon for supper but none to be had. They did have kerala but wouldn't be the same. So we had Black Bean Garlic Beef with Bell Peppers and Zeroodle Shirataki Rice = Fried rice with egg and green onions.

@liuzhou

@HungryChrisSaw beef shanks like yours the other day at the store. Nearly bought them but thought they were too thin a cut. Might have to go back and check 'em out again as I REALLY want osso bucco now...in the IP. Thanks for the nudge!

Picked up a load of fresh pickerel this afternoon, and just HAD to be Fish 'n' Chips with Japanese Curry gravy...