mgaretz

Tri-tip, cooked SV then seared, served with steamed Brussels sprouts in butter and a glass of 2013 Vines on the Marycrest Paso Robles Red in honor of my retirement from my part-time day job.

Blasphemy ribs, served with steamed snap peas. Homemade reduced sugar non-dairy peanut butter slated caramel ice cream for dessert.

Sirloin, cooked SV then seared, served with steamed green beans in butter.

Cabbage soup made in the IP.

My chunky red sauce made with chicken Italian sausage instead of ground beef, over whole wheat spaghetti noodles. Served with steamed snap peas.

Well mayo is mostly egg, but no added eggs. The color comes from the bit of panko dusted on top and then sprayed with a light mist of oil (I'm using Avocado these days) and then the browning from the oven and broiler.

Tuna cakes (like crab cakes made with tuna), baked not fried. Made with a can of tuna, panko, mayo, Old Bay seasoning and a bit of pepper. Convection baked for 18 minutes at 400F then two minutes under the broiler. Served with steamed Brussies in butter.

Another pork chop on the NFG, served with steamed snap peas. Not really dinner but earlier in the day I thought I'd try out the dehydrator function of the NFG. Was just cutting this huge pork loin into chops (see above) and my wife had just enjoyed some pork jerky samples at Costco so I though why not? I marinated the thinly cut pork in a mix of hoisin and soy sauces with some garlic powder. I only marinated for two hours and that was plenty. Cooked at 150F on the dehydrate setting for 7 hours and my wife really liked them (me too). There were twice as many on the plate before I quickly snapped a pic!

Yes I do. Both have a variety of recipes but the 5 ingredient one has recipes that only have 5 ingredients. The Super Easy book has some five ingredient recipes but most are not. The subtitle of the Super Easy book is a bit confusing as it implies they are all five ingredient recipes.

I too got this book for review purposes and I like it a lot. The mock tender is also known (maybe was also known) as a Jewish Filet. Many years ago when I lived across the bay, there was a local market and the butcher always had Jewish Filets on offer in the meat case. Used to make them a lot but I can't remember how I made them! I never see that cut any more under any name. Coscto has been featuring prime grade Eye of Round roasts a lot lately. Not sure why that has suddenly become one of their main prime offerings.

A couple of recent dinners. Salmon, cooked on the NFG with Brussels sprouts, also cooked in the NFG along with the salmon. The sprouts were tossed in tangerine-flavored balsamic after cooking. Stir fry with char siu, noodles, onion, mushrooms, cabbage, spinach, carrots and celery.

Prime rib hash made with leftover prime rib, potato, onion and spinach:

128f

Inspired by this thread, I made some coffee ice cream in Creami yesterday. Used my basic non-dairy base with 1 tsp each of vanilla extract, instant coffee and instant espresso. Yummy. My base:

Prime rib, cooked low and slow in the BSOA, served with steamed Brussels sprouts in butter.

BBQ grill

As a child on frequent trips to Los Angeles to visit my grandparents they would almost always have what they called onion rolls on the table. They were one of my favorites. If they called them bialys I don’t remember it. These were more shaped like a small baguette, so longer than they were wide and the onions were thin sliced instead of chopped. We lived in decidedly non-Jewish Orange County so I guess there was no source for them near us.

Got my second booster Wed. night so I felt like crap all day yesterday (feeling fine today). But it was definitely a soup day so wor wonton soup for dinner with wontons, char siu, shrimp, carrots, cabbage, celery, onion and peas.

Definitely purchased product. Can’t remember if I bought it or received it as a gift. I haven’t used it in salads that I recall.

The ubiquitous pork chop on the NFG with Brussels sprouts, also roasted on the NFG. The sprouts were added at "flip time" and were coated in a bit of avocado oil. After roasting they were tossed in a bit of black currant balsamic and a pinch of salt. A much better method that coating before roasting - more flavorful and cleanup is way easier as the balsamic doesn't caramelize on the gill grate.

Costco has it for about $25. How do you like it?

Make your favorite vanilla ice cream recipe and add some instant coffee to taste. For the Creami I’d start at 1 tsp and adjust from there. For more kick you could add or sub instant espresso powder.

Ninja Foodie Grill.

Salmon, cooked on the NFG, with steamed snap peas.

Today I was working my dad's taxes. In his honor dinner was chili dogs made with Hebrew National dogs and a can of Hot Dog Chili Sauce from the 99 cent store. My dad loved the 99 cent store. I am sure the dogs were good but whatever flavor they had was hidden by the chili. I have had worse dinners but I can't remember when! Served with tortilla chips which saved the day.