Anna N

Looks amazing and sounds equally so. I especially admire the variety of textures.

My first thought this morning was a stuffed omelette. I wanted to use up the asparagus before it goes south and I definitely have too many eggs on hand so it was bound to be something that involved these two things. I ultimately opted for the easier path — take the proposed omelet filling and fold it into some softly scrambled eggs. Shallot, asparagus, mushrooms and scrambled egg.

.Haha. Very cute. I particularly like the noodle bowl ones. No desire to own one but I can still appreciate the appeal.

Well I could handle the tomatoes!

🙃

Softly scrambled eggs with sautéed asparagus and tomatoes.

@Kerry Bealvisited the Dunnville Farmer’s Market on the weekend and I was the lucky recipient of some asparagus and some rhubarb. I sautéed the asparagus in some butter until it was just perfectly crisp tender. The potatoes are from Six California Kitchens posted by @blue_dolphinin the lunch thread.

I just jad to give these a try and while I found them quite tasty they did not blow me away. The book looks very interesting and I have downloaded a sample. I enjoyed the potatoes for breakfast so I posted the photograph in the breakfast thread.

Not everything works in the air fryer! Forget broccoli — the texture is horrible.

Dinner for breakfast. Chicken Kiev (frozen, store-bought) baked in air fryer and some Campari tomatoes seasoned with a little salt and sugar and left to absorb seasoning while chicken baked.

Chicken Kiev (frozen, store-bought) 360°F for 18 minutes. Works every time. Also posted In breakfast thread.

Thanks for this recommendation. It’s a perfect book for me. I’m not likely to do much cooking from it but I’m a fan of Korean flavours. His openness about the evolution of food from Korean to Korean American is refreshing.

What is not to love about a potato ball filled with that many cheeses?. Was hoping they might be widely available. Damn.

Thanks very much for taking the time to explain how you were able to accomplish this. I am trying to keep my admiration in check.🙂

My mind is grappling with this! It looks amazing. But how did you get such a mixture to hold together so you could bread it and fry it.

Carrots tossed in olive oil, sesame oil, soy sauce and then roasted in the air fryer at 350°F for 18 minutes.

chicken thighs tossed with smoked paprika, onion powder and garlic salt. Into the air fryer at 380°F for 20 minutes. I flipped them after 10 minutes. These were very small thighs and I think I could have cut a few minutes off the time.

My husband had great difficulty with raw pineapple resulting in an extremely sore mouth. Grilling the pineapple seemed to make it much less of an issue. I suspect,without any evidence, that it has something to do with deactivating the “tenderizing” enzyme.

Nature may abhor a vacuum; Kerry Beal abhors a naked surface. 🙂

Such a beautiful space in which to spend your time. Congratulations.

@Kerry Bealwas chatting with me today about the Dutch potato spice as she headed to our local Dutch store for somee cheese. I did not want any of the spice but I did want some roasted potatoes. Here they are done in the air fryer (380°F for 20 minutes) I simply tossed them in a little olive oil and seasoned with some coarse salt. My favourite thing to do in the air fryer these days is Johnsonville brats. No fuss. No muss. No mess. I simply remove them from the refrigerator and from their packaging, place them in a nonstick tiny cake pan and bake them in the air fryer at 350°F for 15 minutes. I flip them at the half way mark. They are always perfectly cooked and there is no need to watch over them.

I am just glad to finally know they have a name. I’ve probably had them as long as almost anyone on eG. I find them really good for resealing frozen vegetable packages.

I truly admire this kind of creativity. Would love a bowl of that soup.

Yesterday was a holiday in Ontario, Family Day. Choices of restaurants that were open were quite limited. We settled on The Famous Owl of Minerva. This is a chain of Korean restaurants and a franchise recently opened in Oakville. @Kerry Bealhad the pork bone soup. I tried it as leftovers and was not too impressed. Pork bone soup is challenging to eat and is best enjoyed with close friends or family! I had the kimchi soup which was quite satisfactory. I found the banchan to be overly sweet. lots of leftovers!

I expected to see a marvellous display of lanterns when I logged on here! But I did learn something about the beginning and the ending of the Chinese new year holiday. Thank you.