Dejah

Great to see you again, spaghettti!

I was rushed preparing supper tonight as I babysit every Tues while d-i-l takes an on-line course. Tonight was an hour earlier as the son and d-i-l had a meeting. Fried up Italian sausages, mashed cauliflower, beets from last night, and had cauliflower florets roasting in the 400F oven. Realized I was running short on time, I packed up my food to eat at the kids...and forgot about cauliflower the oven... Glad hubby was home...The house didn't burn to the ground and hubby didn't die from smoke inhalation. The cauliflower was definitely dead...black, and so was the pan. House still smells smoky even after I boiled vinegar for a long spell... Thus...no picture of supper tonight

Will be doing a belated Thanksgiving turkey in a couple of weeks when the kids can all come home! Will probably make naan again...slippery slope on the low-carb way of eating.

Sartoric's Indonesian Roast Pork Belly has been on my mind since he posted... I didn't have pork belly in the freezer, just a slab of pork loin? I adapted a Malaysian Fried Chicken marinade and rubbed it on the pork, left it for 4 hours, then roasted at 400F for 1.1/2 hours. The fat on top had charred bits and translucent...The flavour was great. That'll have to do until I gets me some pork belly! I also made cheese chips, a snack recommended on a low-carb group I belong to. They are fabulous and easy to do in the microwave.

You need a Charbroil Big Easy. Does a great job, at least, on Chinese BBQ duck. The skin is crispy and beautiful mahogany colour.

Thank you!

REALLY want some of this... And that oriental shank with pomegranate juice. Ninagluck: Did you use a concentrate? I need some variety with lamb shanks...

Fish 'n' chips night: Beer battered pickerel, and fries made with Russian Blue and AmaRosa potatoes Eaten with buttered peas (wishing we had mushy peas), malt vinegar and Heinz Spicy Ketsup

Lots of fall work getting done today - sunny but windy. Tomorrow has rain in the forecast. Threw a rack of lamb coated with whole grain mustard and fresh rosemary into the oven. Closer to supper time, made nasi lemak with fresh Kafir lime leaves and lemongrass. Steamed green beans in the microwave, drained and sauteed them in the lamb dripping. Full and lazy after supper at 8 pm...

WOW! That's more than what I paid for prime rib last week! These blade roasts were an amazing sale, again from our Real Canadian Superstore. I stockpiled, cut into chunks and used my FoodSaver. So far, I've had great Beef Bourguignon, an old fashioned beef stew. Still 2 cut-up roasts in the freezer. I kept any trimmings, silver skin, etc separate and will do a Red -Braised beef soon... Really wanted clams tonight and knew the shipments come in Thursdays. Picked up 2 lbs and did up a Coconut Red Curry Ginger-infused Clams for apps. There was a lot of sauce, so I dumped it into the Malaysian Curry Beef we had last night. The combined flavours made for a better curry tonight. Eaten with a pile of stir-fried Bok Choy. Hubby had jasmine rice also.

Had browned up chunks of the blade roast I picked up at $2.77 / lb. Made Low-carb Malaysian Curry Beef in the slow cooker. The spices in coconut milk smelled wonderful, but the flavour wasn't as intense as I had hoped. There was a nice bite tho'. Still have enough for tomorrow's meal, so here's hoping the taste will be elevated. I cooked potatoes and carrots separately for hubby. For me, I had thrown in chunks of celery.

Gosh! Pretty soon they'll be giving the roasts out free! ElainaA That soup looks wonderful for this time of the year, especially with biscuits...

Just dug down into the freezer and the other two are cap off...why? I have no idea...depended on who was cutting and packaging? There was no indication on the flyer...just that it was prime rib, but the sign on the cooler and packaging said AAA Whatever, they were a great deal for very good roasts.

Hmmm...I just checked the roasts in the freezer...cap on...

No turkey for Thanksgiving this year as 2 of the kids and families couldn't come out due to work schedules. Had one kid and family over, so we had prime rib and fixings. Our Superstore had amazing price match this week - with Walmart's AA Prime rib roasts at $4.77 / lb. Superstore put their AAA on for the same price with a limit of 1. Otherwise, it was their flyer price for unlimited @6.99 / lb. Obviously, the "price information" hadn't reached the cashiers as I unexpectedly got all three 3-rib roasts at $4.77 / lb. It was like that Ikea commercial: " Start the car! START THE CAR!" I know many won't buy meat at Superstore, but if I shop the first day of the sale, I always have good luck. Made Michael Symons Holiday Sprouts, buttered carrots, mashed cauliflower, baked Russian Blue and AmaRosa potatoes. Dessert was pumpkin pie with whipped cream, and single serving cherry pies. This was my granddaughter's first pumpkin pie! Got a thumbs up and a # 1...two-handed approval...

Great looking pizza!

I seem to be channeling Robirdstx this week! We too went out for supper, to our one and only East India restaurant, The Chilli Chutney. We usually go for the weekend buffet as the variety is excellent. I must admit I go mainly for the naan (better than from our month-long trip to India last April) and the samosa. Last night, they had Lamb Curry, Minced Beef, Chicken at least 3 ways, vegetarian dishes, noodles, 2 kinds of rice, never-empty naan basket, Aloo, all kinds of pickles, and 4 desserts. My favourite was the rice pudding with cardamom and pistachios. Totally off my low-carb menu, but hey! It's CANADIAN Thanksgiving. Forgot about pictures until we started, and this is one taken with my phone.

Microwaved last of the 18 spicy sausage/spinach/feta frittatas I made on Monday. They are perfect for breakfast and for hubby, his lunch whenever he's hungry. Eaten with a dab of spicy ketsup for even more zing...

This moo-gua / hairy melon is like tofu - no flavour but takes on whatever you cook it with. For me, I would pan-fry THEN braise the stuffed pieces with oyster sauce. I was given such a melon by one of our local aunties (from her garden) and have some ground pork leftover from today's meatballs. Maybe I'll make some for supper tomorrow.

On the same wave-length, and perfect for this chilly evening (0C). Made these low-carb Swedish Meatballs (ground beef and ground pork) with a cheesy sauce (1/2 cup butter, 2 oz. cream cheese, 1/2 cup grated Parmesan cheese, and 1/3 cup beef broth). The mashed cauliflower was adapted from Mashed Potato Cups (baked in muffin tins). I didn't have a 6 cup muffin tin, so I made them in single serving pie tins. Using muffin tins may have produced crusty sides. Quick cranberry sauce made with sugar substitute (Swerve).

It's a chilly day / evening with continuous misty rain. Had chunks of lamb marinating in coconut milk and spices overnight. Skewered the lamb and braved the chill to cook them on the BBQ. Made the masala sauce and tossed the lamb in to coat. Plated with some sauteed spinach on the bottom. Eaten with leftover low-carb naan from the freezer. It's the second time making this dish from my Ketogenic Cookbook. Great meal for a night when I've had to turn the furnace on. It's 2C with rain at the moment.

Interesting shopping! Looking forward to seeing what you make...

The solution to your one melon dilemma : use 1/3 for soup 'cos that's all you'd need for soup for two, especially if you add tofu. Stuff the other 2/3 and use it for the main course. Add the leftover meat stuffing into the soup! Now, come out, shake that melon, and get cooking!

Oh My lord!

Yay! Another Manitoulin adventure! Still got the Big Easy set up? As for the "fuzzy Melon / Hairy Squash, it can be used in soup as suggested up- thread. It's pretty bland, but I often add re-hydrated shitaki mushrooms to the soup, or throw in some crab meat, or tufu. Ground pork with shrimp made into small meat balls is also a great addition. Cut the melon into rounds, hollow out the seeds if any, and stuff with a mixture of ground pork and shitaki mushrooms. Lightly coat the meat surface with cornstarch and pan fry then braise in chicken stock with a drizzle of oyster sauce until the melon is tender and the meat mixture is cooked. It's good if you are stir-frying fun-see (mung bean thread) with char siu, or re-hydrated dried shrimp, or any leftover cooked meat. Slices of Lap cheung (Chinese sausage) adds great flavour to this dish. Julienne the melon for this dish. Show us what you did with this monster;-)