Dejah

After seeing @patti's pork loin with Fig sauce, I really wanted it. But must remember to not try new recipes when rushed and hungry. The sauce was lovely on a sous vide then seared pork loin chop, but I cooked the sauce down too much - more like chutney! Cut up a lamb shoulder and made Lamb Tagine. Love the aroma in the kitchen as the meat and spices simmered on the stove for 2 hours. Heated up some frozen naan and steamed some green beans.

Those lobsters look amazing! I have never cooked tuna! I did pick some up the other day, albeit onloy frozen steaks. I will try later, perhaps grilled like yours? or quick pan-seared? Hubby will probably not eat it if semi-cooked, but we'll see

Enjoyed a single rib roast beef last night, with McCormick Green Peppercorn gravy. Enough leftover for lunch in a salad. Went thru' my old recipes from our restaurant, and made Toisan Spareribs, named for no other reason than for the county we immigrated from. Used to make these as a change on our buffet from the usual Sweet & Sour Ribs. These were dusted with cornstarch, deep fried, then simmered in a mixture of water, vinegar, sugar, ketsup, and Worcestershire sauce. The latter gave it a

Marinated 2 chicken legs with salt, 5-spice powder overnight and roasted them at 400F. Skin was nice and "rendered", and the meat was juicy. Eaten with soy bean sprouts stir-fried with bits of leftover char siu. The bean sprouts gave us quite the chew!

A couple of quick suppers: Chicken Pot Pie made with leftover rotisserie chicken from Safeway, puff pastry, taters, and frozen mixed vegetables Always get a craving for bitter melon and ho fun. Tossed in some beef and black bean garlic sauce, and craving is satisfied! Temperature was +4C and sunny for the last 2 days, so we worked like busy beavers (Canadian, eh?). Great to have quick meals on the menu!

Cheater Clam Chowder: Cream of Mushroom soup, clam meat, crispy bacon, frozen corn, milk, fresh dill Quick and easy lunch!

I was given an acorn squash in the fall and really didn't know what to do with it. Thought of roasting it then making soup, but I found a good recipe, new-to-me to try. Stuffed the halves with spicy Italian sausage meat, sauteed with onion, celery, sage, bits of day old bread, an apple, and pecans. This was moistened and stuffed into the squash which I had roasted beforehand. Topped it with a bit of shredded cheese. Been wanting tater tots, and steamed up some frozen mixed vegetables. Had Chicken and Snow Fungus soup around 5 pm. This had the 2 kinds of Chinese almonds, and g

A Weight Watcher's recipe for Bouillabaisse. It was quite lovely. I bought cooked frozen P.E. I mussels from Safeway, black tiger shrimp with heads, and frozen clams in the shell from a Chinese grocery store. No fresh shellfish available here very often on the prairies, and when they are available, not reliable in terms of being "live". I've had good luck with the frozen items, and it's easy to throw together. To me, it's the broth, which I thickened ever so slightly. Still good enough for slurping!

@Shelby Please do pm me the recipe for Pickled Shrimp. Thank you! Supper tonight was helped along by Instant Pot. Hungarian Goulash with a few leftover green beans and carrot, egg noodles, and a Garlic Dill bun from my neighbor. Whew! Enough garlic to keep any Covid virus away! Picked up some more of the Hot Mama Drizzlers and a pair of oven mitts today @66% off. Now, how to use these Drizzlers...

@Shelby: Can you provide more information on the Pickled Shrimp? I googles, and it was shrimp in apple cider vinegar, etc. Yours doesn't not look like them. Inspired by Ann_T's Chicken Breast Perigord, I tried my hand at it tonight. I didn't make the sauce as I didn't have the required liquor. But I did have a new bottle of Spicy Mango sauce and it worked well.

Had a request from a former HomeEc student (circa 1989?) from when I taught the high school classes as a favour to the high school where I taught 10 years before as an English teacher! The principal and former colleague thought I could handle the job because I loved to cook! Chris was one of my students, and he wanted the wonton soup that we made in class. As he was coming into town to visit his parents, I made them a big container. There was enough to feed 3 people for Chris, our bachelor neighbor who clears our driveway in the winter, and us! Broth was sent in separate cont

Made congee for lunch today, with a couple of chicken drumsticks and a thigh. It's thinner than usual because I wanted lots of additions! It was no longer thin after I added crueller, pork floss, chili peanuts, preserved egg, fuyu, and cilantro. Fortified and now heading out to hang more Xmas lights on the trees. It's blustery and 0C. Freezing rain tomorrow and snow on Monday! Might even turn the lights on tonight to celebrate the results of the American election!

Yesterday, we had double digit temperatures! Time to put up the Xmas lights on the house, trees, etc. Put some Greek seasoned pork chops into the sous vide, then seared just before eating. Sauteed mushrooms, grilled zucchini, and sweet potato fit the supper bill nicely. The weather flipped quickly, and it was blustery and single digit temps today. Tried to get the outdoor work finished but it gets dark so early these days! It was too dark and cold to BBQ outside, so lamb chops were done on the indoor stove

Another smoked Winnipeg Goldeye lunch with sprouted grain bread and seaweed salad. Lots of small fine bones, so really paid attention to my lunch!

We love you tiao with congee, along with an assortment of preserved egg, spicy radish. fuyu, pork floss, peanuts, green onion, etc etc. But when we were travelling around China, you tiao was not among the "condiments"offered. I only tried to make you tiao once ( in my former restaurant) and was not as successful as commercial ones. I can get them readily here in our supermarket and keep a bag in the freezer. They warm up nicely in the oven.

We have a commercial fisherman who comes down from one of the big lakes in Manitoba, not that far from us - Lake Winnipeg. he comes 2 times a year. Now, we can also get the fillets at Sobeys, same price but slightly bigger fillets. I have been buying from Henry for several years, a loyal customer. This trip, I asked him back in October to save me 8 whole pickerel, scaled and gutted but with head and tail intact. They look beautiful and I am waiting for the right day to cook one up. @gfweb: Henry does a great job of filleting the fish, so we seldom find a bone. To cook whole, it's not an iss

@Kim ShookBeautiful short ribs. The IP is so amazing. I find if I heat the IP up on SEAR function for a few minutes, the meat browns better. @CaptainSunday Roast Can I just have the crackling?😋 ALL the meals are terrific. Beautiful day here on the prairies with temps around +18C! Should have been BBQing. but for got to put out steaks or whatever. But I still had a small piece of tenderloin left from yesterday,so it was Beef and Bok Choy along with Spicy Tofu ( Ma Po Tofu) with ground pork.

Steamed Pickerel fillets with ginger, green onions, soy sauce, and finished with a drizzle of sizzling hot oil. Had a craving for raw green onions, so loaded it up after steaming. Eaten with a side of stir-fried beef and beansprouts, and jasmine rice.

@pastameshugana: wishing you and your family a speedy and complete recovery. @Kim Shook: Your char siu looks amazing! Glad the recipe is working for you. A couple pf meals: Black Bean Garlic Spareribs in the IP - 20 minutes at 390F Eaten with jasmine rice and stir0fried sugar snaps and bell pepper Had wonton filling leftover, so it was stuffed tofu puffs in oyster sauce with lettuce. Eaten with brown rice.

I would love to have this recipe as well. No gyro sources here in my small town. Thanks in advance.

We too had homemade wontons! (ground pork, waterchestnuts, shrimp) Added shrimp roe noodles, chicken stock, and broccoli. Good comfort soup after hubby had minor day surgery yesterday.

Quick IP Beef Stew with a small Sterling Silver round roast. It will never replace chuck roast for stew for me. Made up some German potato dumplings from a package. Great for the sauce!

Sometimes, if there is a lot more fat than what I like, then I will trim some off. But, the fat chars 😋 and sorta melts off during cooking. And lean pork does not work for Char Siu Baos well. I like this cut because it is done in strips and easy to do in the oven or BBQ I used to hang the strips on a cross bar at the top of my oven...until it broke. These are great on the BBQ outside, but this last week has not been pleasant to be outside.;

Supper was Maple and Mustard Salmon, except I used steelhead trout. Same colour😊 Trying to use up some hash brown potato patties I picked up for the grandkids. Liked this recipe by Chef Michael Smith. I did the fish on a baking sheet with ridges and in the oven. It was easy and quick.