Okanagancook

Glad to hear you are home!

It is a beast in terms of storage space. Sorry for your booboo. 😪

Vadouvan paste made yesterday using the recipe up thread. Smells lovely. I will portion it and freeze for later use.

Rack of lamb, baked green beans/cherry tomatoes in a Dijon/tarragon sauce and some IP'd little potatoes crisped in the air fryer. That was a lot of meat but so delicious. It looks rarer than it was.

Yes glutinous fromThailand...I threw away bag unfortunately. I think I had a little over a cup of rice. I have a lot of storage which why I wanted to try the basket. The problem with it is the rice is quite thick and obtaining a seal on the top so it steams well. Mine is going in the next garage sale...it wasn’t very expensive.

"One of my weaknesses as a shopper is overenthusiasm. I buy a lot of whatever looks good -- especially seasonal produce -- and then scramble (or fail) to use it before it goes off." Guilty...this is something I am really working on. I have so much stuff in the pantry as well as the above issue. What I need to do is make up a menu before going shopping. I know what produce is in season so it couldn't be that hard could it? Sheesh. Currently working green beans, zucchini, Delicata squash, carrots, potatoes and cherry tomatoes from the garden never mind what is in the market. Tonight will be roasted green beans with blistered cherry tomatoes in a Dijon/shallot/tarragon sauce, steamed potatoes, some leftover grilled zucchini and rack of lamb.

I had a package of Red Mill Semolina flour in the freezer that I wanted to start using. On the package is a recipe for pasta. https://www.bobsredmill.com/recipes/how-to-make/bobs-basic-pasta-recipe/ I've never made pasta just from semolina flour so I followed it exactly: semolina flour, whole eggs, oil and a bit of water. Kneaded for five minutes; rested and then I used my guitar to made "thickish" pasta noodles (rolled to #3 on the KA pasta roller). Wow, they were delicious. Nice and toothsome...a welcome change. Here's the dough on the guitar.

Last night was Thai cuisine. Grilled chicken marinated in fish sauce and a coriander root paste; dipping sauce was sweet, salty and hot; crushed cucumber salad (this was quite sweet with roasted chili and pepper), Thai steamed rice, and then the bean salad. It was a pounded salad much like green papaya only with green beans. Garlic, one Thai chili, salt, sugar, dried shrimp, fish sauce and lots of lime juice are all pounded together then the green beans and a couple of 1/2 ripe cherry tomatoes are pounded and mixed in. It is served with two inch squares of cabbage and peanuts. It was very, very tasty but holly Hanna it was so hot we could only eat 1/2 of what was on our plates. It only had one Thai chili which I thought we could tolerate BUT that chili is pounded to release all its fury and not cooked so I think that is why it was so blinking hot. The rice is Thai rice for steaming. It must be soaked for up to ten hours before cooking. I usually use the pictured basket to steam it for about 25 minutes and this method is a bit hit and miss. The rice is barely cooked and needs turning during the cooking process....at least that has been my experience. I decided to try 1/2 in CSO on the tray covered in parchment and sprayed with oil and the other 1/2 in the basket. Steam setting at 210F for 25 minutes....absolutely perfect!! The rice in the basket was not done and I decided to put it in the CSO for about 10 minutes and that did the trick. I am ditching the basket/pot in favour of the CSO.

Excellent. Thanks. It would also be good spread with liverwurst.😊

WW = whole wheat edited sorry..repeat

Southwest salmon? Just a guess. Maybe they only want to buy one kind of cracker so unsalted works for other more therapeutic type diets like cardiac and or renal?

It’s probably margarine versus butter due to budgetary constraints. The water could be added for pill taking...saves nursing time to bring the patient water. Not sure on that. Multigrain cereal to help you Pooh.😎 But in a styrofoam container. That pita seems odd. wishing you a short stay.

Thank you both for the comments. I guess I was going by Paul's picture in the book which looks to be about 2 to 2 1/2 inches high. But as you point out @andiesenji it is supposed to be a flat loaf so now I think it is correct. The crumb is really nice and I like the texture. cheers

We were watching The Great British Bake Off where they were making ciabatta. We have Paul Hollywood's Baking Book so I decided I would try making them. Followed the directions but they didn't really rise much in the oven. In this recipe he doesn't instruct one to put steam in the oven. Anyway, I tried the recipe a second time with exactly the same results. Any ideas as to why they didn't rise...only 1 to 1 1/2 inches. The recipe is a very wet dough which is made in the stand mixer. The dough is left at room temp until doubled to tripled in size. The dough is cut into four pieces and rested for 10 minutes before baking. 430F for 25 minutes.

@robirdstx lovely looking meal...my kinda food.

If you have the Greens cookbook from D. Madison there are a couple of recipes there. Basically treat it like spinach for soup. I added celery, onions, green onions, etc, etc. simmered then blended until smooth...you can add rice or potato if you like a thick soup. This time I had some scraps of zucchini and carrot which I sautéed a little and added to the soup. I like a little chili at serving time. Or you could just blanch the lovage and freeze for later use.

Those tacos look fantastic...you can see that they have puffed so were probably really tender. So jealous!

Lovage soup with added veggies and a big salad topped with a nut & seed mix.

Great idea. I make my own vadouvan and freeze in portions. This recipe makes 3 cups. https://www.epicurious.com/recipes/food/views/vadouvan-indian-spice-blend-243607

Simple stir fry of peppers, mushers, pineapple, onions, water chestnuts and pork in a spicy Sambal Bajak paste from a jar.

Speaking of keeping tomatoes....I read a Cooks Illustrated article or saw it on the Am Test Kitchen....after testing, they found that placing the tomatoes on the stem part they kept significantly longer. Found it. https://lifehacker.com/store-tomatoes-stem-end-down-to-keep-them-from-rotting-5993316

Yesterday was microwave scrambled eggs made nice and soft, tomatoes, bacon, mushers and toast. Those eggs were so delicious. DH does the eggs: 15 seconds at a time with stirring in between until you are nearing the consistency you like, then less time with stirring in between until you have the consistency you like. Clean up is really easy.

@TdeV Just a couple of teaspoons. Rice ground in the spice grinder. This idea comes from Charmaine Solomon and her Chicken Everest Recipe in the Complete Book of Asian Cooking.

@robirdstxI just made a couple of turkey thighs. I boned them, brined them, put some herb/butter paste on the outside and grilled on indirect bbq heat at 275-300f until cooked then cranked the heat to get some good colour on them. I think turkey thighs are the perfect poultry meat...so flavourful and moist. I put a little ground rice in my herb butter to help make a nice crust on the meat. Yours looks like you got the skin nicely rendered. And those veggies underneath.😍

Saturday night was sous vide chicken leg, squash ravioli with zucchini cubes in an Andouille cream (freezer) sauce and garden string beans in a Miso-butter sauce from the latest Bon Appetite. Last night was the same chicken and beans with IP garden mashed potatoes smothered in mystery 'chicken sauce' from the freezer and sautéed mushrooms. Have to say, those chicken legs are mighty tender and juicy.