C. sapidus

Clean-out-the-fridge lunch: Chorizo, shrimp, three kinds of chiles (Poblano, Cubanelle, serrano), white onion, garlic, crushed tomato, spices, etc. Topped with crumbled feta Mrs. C made Dubai chocolate brownies

Shrimp curry with chayote: Brown fry onion, then add garlic and black mustard seed. When the mustard seeds pop, mix in chayote, turmeric, and water and cover. When chayote is nearly tender mix in shrimp, bay leaves (sub for curry leaves) and cayenne. Finish with chopped cilantro. Recipe called for asafoetida but I reverse-engineered it with onion and garlic. 🙄 Basadi dal: Simmer red lentils (masoor dal) with water until soft. Fry thinly-sliced onion until translucent, stir in panch foran, then fry with crushed tomato, cumin, paprika, cayenne, and turmeric. Mix with lentils and enjoy. My favorite lentils recipe, very easy and very tasty.

Welcome, @Intuicook! I look forward to learning about what brings you joy in edible form.

Ginger chicken: Saute sliced chicken thigh meat with garlic, then mix in sliced onion, slivered ginger, oyster sauce, fish sauce, white pepper, sugar, sliced Shiitake mushrooms, and a mix of sliced peppers (red bell, roasted Poblano, and Cubanelle). Finished with cilantro. Mrs. C made a sweet potato salad with pecans, dried cranberries, dried black currants, feta cheese, and a champagne vinegar dressing.

Fuchsia Dunlop meal tonight. Chicken with chestnuts . . . . . . and dry-fried green beans. Microwave cilantro rice to go with

Cauliflower beef fried rice, using last night's leftovers with shallot, chiles, garlic, ginger, fish sauce, black soy sauce, scallions, and an egg. Gloriously ripe mango to go with

Vietnamese tonight for a guest with a mild palette. I can't remember the last time I cooked a meal with no chiles whatsoever. 😬 Napa cabbage and shrimp soup: Soup stock was sauteed onion and dried shrimp with fish sauce and salt. Simmer Napa cabbage until done and then poach shrimp at the end. Finished with white pepper and scallions Beef stir-fried with cauliflower: Marinate thinly-sliced strip steak with fish sauce, soy sauce, black pepper, and cornstarch. Stir-fry onions and garlic, sear the steak, and remove. Stir-fry parboiled cauliflower florets until heated and then mix everything together until the steak is just done. Garnish with cilantro

A particularly tasty way to clean out the fridge: Chorizo from a local butcher, fried up with onion, chiles, and garlic. Added in excess frozen spinach, an opened can of crushed tomato, and some excess coconut milk. Herbs and spices included Thai basil, lamb masala, Aleppo chile powder, and Mexican oregano. Fish sauce and a little brown sugar to round out the flavors.

Today’s travels took me past Box Hill Pizzeria and Crab Cakes, so it was an easy decision to sample their wares. Huge chunks of backfin in that crab cake.

Stir-fried shrimp in tomato-cream sauce: Stir-fry black mustard seeds, garlic, Thai basil, and shrimp until the shrimp are partly cooked. Mix in a sauce of tomato paste, garam masala, roasted cumin seed, cayenne, cilantro, Serrano chile, lemon juice, and coconut milk, and bring to a simmer. Stir-fried baby bok choy with smashed garlic and ginger and sliced Holland chiles. Leftover bulgur and microwave cilantro rice to go with.

I am fond of the pan. 😉 Thanks again @rotuts!

Started by s-l-o-w-l-y brown-frying four large onions down to almost nothing: Green chicken korma: Pureed most of the onions with cilantro, mint, serrano chiles, and raw cashews. Sauteed ginger, garlic, bay leaves, green cardamom pods, and cinnamon stick. Seared the chicken, sauteed with ground cumin and coriander, simmered with the puree, lime juice, and sugar, and then finished with coconut cream. This is a Muslim-style curry so I wanted to test it for friends. Test passed with flying (green) colors! Peas and carrots with cumin: Sauteed the remainder of the brown-fried onions with garlic and ginger, added ground coriander, cumin (whole and ground), and chile powder, and then reduced with crushed tomato before adding the peas and diced carrots.

Similar ingredients, quite different flavor: Brown-fried onion, chile, and garlic with chorizo. Added 5-spice powder, fish sauce, spinach, and most of a bunch of cilantro. Finished with shrimp, crumbled feta, and diced avocado. Apparently I am on an anise-scented food kick lately

I suppose this was a chard curry of sorts. Sauteed onion, serrano chile, and garlic in rendered chorizo grease, and cooked down some leftover tomato sauce. Added rainbow chard and the lovely anise-scented meatball sauce from the other day. Cooked all that down, finished with leftover coconut cream and gosht masala, and topped with diced avocado. Full of flavor, and used up lots of leftovers - my kind of meal

Avocado, mango, and fried plantain salad with brisket bacon, Gorgonzola cheese, and pistachios - from the Dinner 2026 thread