Dejah

Belated Happy Thanksgiving to all who celebrated south of the 49th! I've been such a slacker, not in cooking and eating, or reading about all the fabulous eGullet meals, but in posting. Will select a few that have piled up in the folder: Eggplant stuffed with Lamb with Moroccan Spices Pickerel and Bok Choy Stuffed Kobacha Squash Beef & Bitter Melon with Ho Fun Moroccan Chicken: I love the green olives! Lily Bulb Soup, Black Bean Garlic Shrimp, Clean out the veg drawer veg & Udon Noodles Steak & Beef Kidney Stew instead of pie as I forgot to thaw the puff pastry. We have been enjoying the Paratha from the frozen food section - so simple to just toss onto a nonstick pan!

IP Meen See ( fermented soy beans) and salted plums pork ribs. Sauteed baby gai lan with ginger. A friend gave us seasoned salmon fillets that they won at a party. They don't like fish so they were dropped off at our house. Not a salmon fan as I never seem to cook it right! I pan-seared the fillets, added air-fryer sweet potato, and steamed peas. Happy it was only 1 fillet!

After sending all the TG baked ham home with the kids, I really wanted ham! Picked up one at Safeway as we were to have a visitor mid-week. Visit got postponed, so I cooked the ham yesterday with scalloped taters. Sent slices to grandson, and we had some for supper with beets cooked in IP. Made more of @Shelby mustard sauce as grandson loves it too! Got smarter and saved a well=wrapped chunk in the freezer for another craving! LOL! This is the second meal with cured meat, so must get back to simpler protein.

@rotuts: I had to read thru' your TSP several time - SO entertaining. I bet the whole dish got better with each meal. All the soups and chowders sound perfect for our fall weather. Used up the big piece of rib bone from the roasted saddle of lamb to make Scotch Broth. It was pretty thick with barley, turnip etc. and needed a good covering of freshly ground pepper. We had that for supper last night Picked up a small piece of corned beef at Safeway last week and finally cooked it for supper. Used the "slow cooker" function on the Ninja Foodie, and set it on high for 8 hours. Didn't have green cabbage but had red and Napa. They worked fine. Cooked them with chunks of potato with "pressure cooker" function after I took the meat out. That was the best corned beef I have ever achieved - tender and juicy. Ate it with some of the mustard I made for TG, using @Shelby's recipe. It's amazing!

Stir-fried Fun See (mung bean noodles) with Chinese Moo Gwa, Napa cabbage, Chinese sausage, bell pepper, green onion, and sauteed shrimp with ginger and garlic. Had Jasmine rice as well, but I didn't need any with the noodles and veg.

I sent much of the turkey and ham home with the son and daughter. What was left, I made into Turkey pot pie with leftover pastry. Sent half over to the neighbor as he didn't get home for TG. Next day, steamed chicken wings with Shitaki mushrooms, lap cheung, and oyster sauce. Caved and bought a package of Beef Short Rib - outrageous price but so good for stew! Took 2 big chucks with veg to my brother and s-i-l as he always talks about how our Dad would make the best stew with short ribs. Got Lamb Saddle at Superstore with 30% off. Rubbed with whole grain Dijon mustard and fresh rosemary. Roasted @400F for 90 minutes - a bit too long but still tender and juicy. Eaten with Multigrain, veg, and mint sauce. Still enough for a lunch and the bone will be used for Scotch Broth at a later date. Feeling stuffed, so turned to my Weight Watchers "Cook Up Comfort" cookbook and started tracking the points again. Need to take off a few pounds before Christmas! Skillet Moussaka in Minutes with leftover Multigrain and veg. Miss the Bechamel, but it was good.

Finally recovered from Thanksgiving gathering weekend! Don't seem to bounce back the same as a few years back. Had lots of help but sometimes, "orchestrating" is tiring too, other than when it's time for clean up. The kids did that with help from Bosch😆 Obviously, I was too busy to take pictures, and the others just don't seem to know I need specifics. 😅 A few from the weekend with our kids & spouses, and grands,(minus one son & his family of 3 who live in Nfld: The family - a mix of Chinese, Scottish, English, and German (nieces' Dad was of German descent)One is a pathologist in N. Carolina, and the other a paralegal from Toronto. Early in the day, the girls put together the charcutier board for snacking while I put together the rest of the dinner. 11-year-old Granddaughter wanted to host Xmas dinner, so she and I made the stuffing. She got to scoop while I did the gravy. I cooked the Maple Glazed ham and scalloped potatoes first thing in the morning. Perogies were done in the air fryer. Dessert was Pumpkin Pie and a decadent Chocolate Coffee cake made by the nieces. Before my daughter and s-i-l left on Monday, we made baos. The nieces wanted to learn how to put the baos together, with packaged flour and the filling I made with my Char Siu. They need more practice in pleating but they tasted good anyway! The memory and laughter is the best of all! Had them for brunch with Sui Mai, Potstickers, Har gow, the latter 2 from the store. No pictures other than the baos. For supper, we had stir-fries: Beef tenderloin in curry . Onions cooked separately as one niece has IBS and onions are a trigger. Stir-fried mixed veg and jasmine rice for sides. I had a lot of cooked carrots to use up as I had forgotten to add them to our TG dinner! No one complained.😆 I put the bowl into the extra fridge overnight. Next morning, I went to get something, and the bowl fell out! Half went onto the floor. Our granddog Butterbean LOVES carrots, so that was his treat. Took the nieces for their flight home (armed with a doz baos) next day and I slept for a few hours! Supper that night was cake and ice-cream redux!

I have an Ninja Instant Pot that also has air-dryer option. Used it when I first got it, but found the "basket" too small to make fair amount of fries, or sheet pan meals. I then bought a Ninja Flip and find I can do a lot more things in it. I use olive oil in a spray bottle. Just a light spray over any breaded proteins added a nice bit of colour and crispier coating. Haven't done Schnitzel , but have make crispy chicken legs, wings, etc. It's great for frozen fries and perogies. Saves heating up the big oven, especially in the summer.

2 nieces we haven't seen for many years arrived today for Thanksgiving. Picked them up at the airport, and we had wonton soup for lunch. Daughter and s-i-l arrived from the city and we had a simpler supper tonight before the big meal tomorrow with more family arriving. Mixed Vegetables with Char Siu Shrimp stir-fried in spicy tomato sauce I had made the Canadian Cheddar Cheese Apple Crisp last night. It went into the oven to warm up while we ate supper, and we had that for dessert with vanilla ice-cream.

2 supermarkets advertised Prime Rib @$7.99 / lb. For convenience tonight as I am busy getting the house and menu ready for family gathering for Thanksgiving this weekend, I picked up a single rib roast. Started at 500F for 20 minutes, then lowered to 225F for 45 min. Tossed in taters as well. Resting took it up from med rare to med, but still good. Have another meal in some form tomorrow before the turkey and ham! Hubby's plate: And then there's mine!

Thanks, @Kim Shook for the link! I had forgotten using Country Style ribs. Can't get that cut at our supermarkets now. They said it wasn't selling! They were perfect strips for Char Siu. I had bought a crown pork roast a while back, on sale. Cut the thing into chops and ate the last 2 for supper last night: Breaded and finished in the Ninja Flip with Cream of Mushroom soup gravy. Rice always seem to go well with mushroom gravy, in fact, ANY gravy! A friend gave us a jar of Mustard Pickles. It was great with the pork chop! Evenings are really cooling off, and we had rain all day. Made a recipe that brought back many memories of the all-night diner frequented by "entertainers" when we were doing gigs in the Yorkshire area in England: Chicken Chausseur. Enjoyed this tonight with pappardelle pasta. Chips would have been more like at the diner!

@Duvel: Char siu - Chinese BBQ pork.doc Hope this works! I hadn't uploaded to eGullet. Had to search a bit in my documents! I had broken the bars across my old GE oven, so had been cooking the strips on a broiler rack. Then on the BBQ as the racks were a mess to clean. THEN, I got the Bid Easy! They work just like the ovens in Chinese BBQ shops.

Needing char siu for baos for Thanksgiving dim sum. Marinated a bunch of pork butt and one tenderloin, and did them up in the Big Easy. All packaged and into the freezer. Will prepare the filling before family arrive on Sat. Cut a gew slices off the tenderloin, and added them to the joong from the freezer. Hubby loves Lap Cheung, so I obliged by boiling up one to add to the big piece in the joong. Had picked up a piece og beef from a sale at the local Mexican grocery. Didn't mark it so I couldn't remember what cut it was. Thought best to make it into stew in the Instant Pot. 'Twas a good decision! Certainly not like the short ribs we love. Just enough for supper; happy there isn't any leftovers!😁

Tried Rock Fish for the first time this evening. Meat/fish guy said it's similar to cod, so I made Fish'n'Chips. It was good, but I still prefer cod or pickerel. Halibut if it was on sale! Always, the curry gravy for the fish! Made coleslaw the way my parents did in the little rural cafe: shredded cabbage, onion, celery, carrot, doused with vinegar, salt, sugar, then squeezed for a couple of minutes to work in the seasoning. Good memories!

My s-i-l has an amazing green thumb in growing Moo Gwa - Chinese Hairy Squash. She is able to keep them all year wrapped in newspapers and stored in her cool wine room! Yesterday, she delivered a bowl of her amazing Moo Gwa Dong Goo tang: year-old melon, re-hydrated dragon eyes, Shitaki mushrooms, and dried scallops, ham, chicken breast, ginger, and fresh Gogi berries. It was amazing! I picked up a package of 4 pork tenderloins on sale. Marinated one for 30 minutes with coffee / cumin/ chili pepper/ garlic, paprika/ brown sugar rub, and set it under the broiler for 20 minutes. Eaten with blanched green beans tossed into the pan after I took off the pork. Baked sweet potatoes worked well with the rub. The meal was under $10.00 for the two of us. On the side: Mango - Chili dip in a cute little sauce container - a gift from a pal who understood my love for tiny containers! 5-Nut Moon cake and Jasmine tea to finish - Mid Autumn Harvest Moon dessert!

Have lots of chicken legs to use up\: Spicy Honey Glazed Chicken. Love the pop of the whole grain Dijon mustard! A 5-P meal: Panko-coated Blackened Pan-fried Pickerel, perogies, and peas! All perfect 😉 Dessert was a Kefir Frozen Blueberry smoothie!

Thought I'd try a different meatloaf: Bobotie (South African Curry Meat Loaf). I guess I didn't pat the loaf shape firm enough as it fell apart when I tried to lift it off the pan. The prep. took sometime, and it was a nice change with apricots, raisins, almonds, and all the different spices that = curry. Roasted zucchini and sweet potato made it a fall supper. I liked salsa with the meatloaf! Had a fair bit of meatloaf left over, but didn't want a full repeat. Dumped in a can of Hunts Thick and Spicy Tomato sauce, and it served us well over pappardelle pasta.

That will make a nice change from the black bean garlic sauce. I love bitter melon in soup with pork bones and rehydrated dried oysters, ginger, and tangerine peel. I checked the oysters at the Chinese grocery store a couple of weeks ago. The oysters were big and from Japan. Holy! +$50 for maybe 8 - 10 oysters! I didn't buy.

While trying to fit more protein into my freezer, I found I had enough chicken parts to make up about 10 whole chickens! Pulled a couple of breasts, a package of drumsticks, and a package of thighs out and made Spicy Chicken and Vegs with Toban sauce. Didn't have peanuts, so almonds sufficed. Sent this container over to the neighbor next door. He's a land surveyor and gets home late. He appreciated meals, and we appreciate his help whenever... Next evening's meal was drumsticks and carrots simmered in Glico Curry paste. 30 minute meal! One of the Chinese elders is a master gardener when it comes to Chinese vegetables. She always shares her bounty, especially Bitter Melon, which she knew we loved. I usually just stir-dry with beef and black beans, but decided to take a little time and stuffed the melons for this meal. I used ground pork, shrimp, ginger, Shitaki mushrooms for the stuffing Last night, I was babysitting the grands and got home after 8 pm. Wonton soup was the easy fix when I have prepared filling in the freezer. It's been raining all day, so no garden cleaning. Had several bags of Snow Crab clusters in the freezer, but hubby just had carpal tunnel surgery beginning of the week. Didn't think he could manage, so I cracked the crab, pulled out all the meat, and made Crab Cakes with Panko. Not the best recipe but it was quick, other than the hour I took to pick out the meat! They were ok, but not as good as the Emeril Lagasse recipe I used before.

Been busy clearing and cleaning up the flowerbeds, getting ready for fall. Quick meals are in order" So handy to have the jars of KFI sauces on hand: Chicken in Vindaloo sauce, and Romano beans in coconut milk. Put the sous vide to work on a couple of Sterling Silver sirloin tip roasts. They were on sale at Safeway. It was sold as SS Sirloin Tip Royale: marinated and fat cap tied on. I figured they'd be a tough cut, so I experimented with the sous vide. One had a bit more fat and gristle, so it was done at 135F for 8 hours. After cooling and in the fridge overnight, it was fine sliced thinly for sandwiches. The second one looked leaner, so I did it at 135 overnight for 12 hours. Gave it to my grandson and he said it was good - tender. He liked it because it fit his diet. I had a little piece and it still had a little bit of chew. Won't be buying anymore sirloin tip roast, but a good experiment, and the grandson was rewarded for his help in the garden. I also had a boneless leg of lamb, a sales item again from Safeway. Rubbed it with Harissa and into the sous vide for 4 hours.The "membrane" was still chewy but the meat was fine. Used up the remainder of the Chicken Vindaloo sauce and green beans from previous meal. My sister had sent us a bag of large dehydrated shrimp for making joongzhi. Had a few leftover and cooked it with Fun See (mung bean thread). Added some large "fresh shrimp" sauteed in spicy ketsup. A cousin sent over his Chinese version of Beaver Tails". I reheated one and sprinkled it with cinnamon sugar. It was good, but pretty heavy. Hubby and I shared the smallest one.

Last supper with Newfie son before taking him to Winnipeg for his flight home. Sous vide boned & rolled Lamb Saddle followed by a quick sear all around in a cast iron pan. Eaten with boiled taters and peas, AND more mint sauce! Stopped in at my favourite Chinese BBQ shop and got some duck, Siu Yook, and Rice Rolls in the adjacent Chinese supermarket. We had to skip the Costco $1.50 hot dog and drink as the line was SP LONG! Home after 3 hours, starving, so was glad to have this for "lupper" 😆

Using up a piece of the leftover prime rib roast = Beef Stroganoff over pappardelle pasta. Sprinkled on grated Parmesan cheese and crushed chili flakes before eating.

Prime Rib Roast was a sale at Sobeys, $9.99 / lb. It was 11.6 lbs, nicely trimmed. It was brought to room temp, buttered mixed with freshly ground pepper, Kosher salt, and into 500F oven for 60 minutes. Reduced temp to 225 for 2.5 hours. We had air-fryer perogies, baby taters, carrots, Yorkies, quick pickles. Think I was cooking for the usual 13 when we only had 8! Missed a d-i-l, 2 granddaughters, a daughter and s-i-l. A big chunk of meat vacuum sealed into the freezer for quick meals next week when I will be doing fall garden clean-up. ' And another big Canadian Cheddar Cheese Apple Crisp and vanilla ice cream for dessert

Thanks for the reply. No time nor a container big enough to sous vide today. The 11.4 lb roast is coming to room temp now. Will go in @500 at 2pm, then low at 3 to be ready for supper at 6:30. Yorkies will be done beforehand.

High temp to start then low and slow? I am cooking a 5-rib bone-in prime tomorrow. Thinking 500F for 45 min, then 2 hours @250 for internal temp of 130. Little granddaughters request medium rare! Had lamb chops tonight: sous vide 131F for 3 hours then quick blast on the BBQ. Eaten with mint sauce, Basmati rice, and peas that I shelled and froze in the summer.