Dejah

Ginger Glazed Pork Chop, stir-fried bok choy, and finally, roasted pumpkin! Had to wait until Halloween was over before I could cut one up. It kept well outside in the single digit temperatures. I was frustrated on Monday as there was not a single pumpkin to be found all because of Halloween. I chunked it and roasted pieces with olive oil, salt, pepper and thyme. Anticipation was better then reality. Might have enjoyed it more if I could have put brown sugar on it? However, I've had my feed, so the rest can go to compost.

I'd put them in brine and use the yolks a month later for joongzi! Or use the salted egg yolks for Golden Sand Shrimp - a favourite dish that I have yet to make at home. I think eGulleteer Prawcracker posted a recipe / method for them a long time ago in the China forum.

Thank you!

Supper tonight was one that withstood all the interruptions from Halloween tricksters. It had been raining pretty much all day and did not let up during the witching hour. Had 56 kids but that's a lot of up and downs off the dining table. Low-carb Chicken a la King over tofu shirataki fettuccine and green beans. I had marinate the chicken breast cubes in Olive Oil Tuscan Italian salad dressing by Kraft before browinng. Added a little bit of tang. A sprinkle of crushed chili pepper flakes added a bit of heat

HungryChris: Korean BBQ sauce...home-made? Is it a common recipe? Commercial? Looks terrific!

Add my vote to everything you posted!

Needed time today trying to get the house / yard decorated for Halloween, so I slow-cooked a lamb shoulder roast on a bed of rosemary and garlic cloves. I had carved three pumpkins then decided I should roast pumpkin with sage as a side. Checked the 4 major stores in our city, and someone had bought the gazillions of pumpkins! Made do with some chunks I had carved out for the jack'o'lanterns, added some broccoli, shallots, and radishes to the pan. Drizzled with olive oil and fresh sage leaves. Thought we needed more veg, so I nuked a spaghetti squash as well. Fresh mint sauce from the pot on the kitchen window. Gravy was from the bottom of the roasting dish with much of the fat skimmed off. Lovely rosemary fragrance

Sounds interesting. Must remember the line "generously buttered wall to wall"!

You just reminded me to simmer sausages before browning. Got some Italian hots to use up. Maybe dinner tomorrow with Napa cabbage - like a Hunter's plate. We were invited out for my brother's birthday supper. I made mini mango cheesecakes with raspberry sauce for dessert.

THAT is one beautiful belly which ever way your camera caught it!

Oooo....crisp rice tahdig...

The above is my favourite - taro puffs! It's been 58 years since I left HK. Going close to the island in April but won't have time this trip to visit. We'll be spending time in Guangzhou and my village in Toisan. My brunch today: leftover lamb filling from Shepherd's pie earlier in the week plus scrambled eggs.

Superstore had Phillips Crab Claw meat (227g) on sale at $7.98, so I stockpiled for crab cakes for when the kids come out in a couple of weeks. Tried making low-carb crab cakes tonight - ones with "breading" and the other naked. The naked ones are better. Cut up 2 large purple top turnips, steamed until slightly softened, coated the " fries" with low-carb breading and deep fried them. Not fries but a suitable substitute. I had picked up a bottle of Toasted sesame/ ginger sprinkles, and it was good on the fries. Used sriracha mayo for dip.

Oh MY! Beautiful tenderloin! And I like the idea of individual casseroles. I have 3 oval ones but can't seem to find them. Have a good reason now to go searching.

No Pasta Mac'n' Cheese is indeed made with cauliflower. I chopped up a head of cauliflower, sprinkle on a couple TBSP of water, cover and nuke until soft but not mushy - usually 8 - 10 minutes with a stir after 8 minutes. Mix in 3 tbsp cream cheese, a splash of cream, 1 tbsp of mustard of choice ( I use whole grain), and 1 cup of shredded cheese. I had shredded Swiss to use up. Had 3 slices of sharp cheddar left in a package so put those on top. Bake at 350 until bubbly - 25 - 30 minutes. There are lots of recipes out there but I found this was super easy. Tonight, I made low-carb BBQ sauce on slow roast pork side ribs. Roasted a head of green cauliflower, and sauteed a couple of bell peppers with a few leftover mushrooms and Spanish onion. Great to see you posting again, Ann_T!

Roasted patchcock chicken seasoned with Paprika Lemon and Lime Spice Blend, No Pasta Mac'n'Cheese, steamed buttered green beans with lemon pepper. Easy meal when I am busy marking midterm exams. Made a few more cheese chips to snack on after instead of Halloween treats

Stopped in at Safeway for flowers and saw 2 packets of seasoned ground lamb reduced by 50%! I had started the intended supper of Malaysian Beef Curry too late for tonight so was happy to be able to switch gears. Shepherd's pie with mixed field greens salad.

YES! Except we only get frozen durian here and they have not been great the last 2 times...

Was busy collating midterm exams yesterday, but I had ground chuck ready to make meatballs for supper. Having the Harissa Spice Blend on hand now, thought I'd try the Low-Carb Moroccan Meatballs recipe I found. Need to make more of the sauce for the remaining 12 meatballs! Eaten with spaghetti squash and wilted spinach. Added buttered beets to hubby's as he's not a spinach fan. The clumpiness of the sauce came from the meat juice residue on the bottom of the pan in which the meatballs were cooked in the oven. Didn't want to waste it, but it affected the appearance.

Must try this Korean BBQ chicken in the Big Easy while the weather holds...

Your history made this "taste" even better!

Glad you found a stash as well! We don't have a Home Sense in my small city but there is one about 3 hours way. Then I got a msg from a friend in Niagara-on-the-Lake and he said he can send me any spice, even in 1 kg bags. That's what happens when one lives close to Toronto. However, I can get fresh green peppercorns and he has yet to find them. I haven't tried green curry powder. Would that be the same as the Thai green curry paste? Guess I'll have to make another trip to Winners! We were babysitting granddaughters yesterday until 5 pm. Put in one of those $4.77 / lb AAA prime rib roasts, some baby taters, and a bag of "baby carrots", and their daddy, big brother and his gf joined us for supper. Had to shoo them all out the door with ice-cream bars as take-home desserts as we had tickets for a concert at 7:30....

A colleague's hubby brought me a small sample of Ethiopian Berbere Spice blend, and I really enjoyed it, on meat, on vegetables, etc. The sampler was running low, but while at Winners today, I saw they had a new supple of spices, and THERE they were: Ethiopian Berbere, Moroccan Harissa, Roast Garlic, and Toast Sesasme and Ginger Blend! I picked several up. Tonight, I used the Berbere on pork chops (slathered with mayo and breaded with 0-carb crumbs I made) I also had a package of pork button bones, so I rubbed those with berbere and broiled. Cumin, brown mustard seed cumin rice and peas went well with the spices.

Chicken thighs seared then finished in the oven. Mushroom sauce with Parmesan cheese and cream. Spinach wilted in pan juices from the chicken. Hubby had single serving Minute Rice and I had gluten-free low-carb black bean spaghetti. His looked prettier.

This is what happens when AWOL from egullet...missed all the chatter about Instant Pot! I've been thinking about pressure cookers, so this might do the trick - multi-purpose!