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Dinner 2016 (Part 1)


Anna N
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A sort of bastardized Thai-Indian curry, with chicken left over from tandoori style roast chicken (NYT recipe) I'd cooked earlier this week. Tossed some frozen pineapple in for good measure.  Over basmati rice.

 

Wasn't bad. Wasn't great.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I may well have posted something similar in the past. It is an old favourite of mine, but I have added a little twist.

 

56acaebcb2328_Corianderchickenwithcapers

 

It is diced chicken breast with coriander leaf/cilantro, bird's eye chilli, garlic, and capers. Dead simple.  The twist being the capers. Served with rice and asparagus.

 

And

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Earlier – Chicken & cabbage soup. With coriander leaves & halved tau pok added in. Plus Fuzhou wheat vermicelli (福州綫麵) softened into the bowl of soup after cooking.

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Later – Cantonese-style steamed striped bass (廣式蒸鱸魚).

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The fish was alive a few hours prior.

 

With ong choy (蕹菜; water spinach; Ipomoea aquatica) stir-fried w/ garlic & fu yee (腐乳; fermented bean curd).

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Eaten w/ several bowls of white rice.

Edited by huiray (log)
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Cyalexa, those stacked enchiladas have me staring.  Can you share your recipe for the sauce?  Are those corn or flour tortillas that you made?  

 

I used up the rest of the stuffed SV chicken with an alfredo sauce

 

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Last night was venison chili cheese dogs

 

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4 hours ago, Shelby said:

Cyalexa, those stacked enchiladas have me staring.  Can you share your recipe for the sauce?  Are those corn or flour tortillas that you made?  

 

The tortillas were corn, made with Maseca Instant Masa Corn Flour, water and salt. 

 

I just posted the sauce recipe in recipegullet, thanks for asking. 

 

Host's note: so that later readers may find it easily, here is a link to that rccipe: Salsa Para Enchiladas

Edited by Smithy
Added link and host's note (log)
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This evening dinner was Japanese inspired dish made with two varieties of zucchini, cauliflower, pan fried soft tofu and mushrooms, a handful of peppermint. Sauced with fennel seeds, aniseed, pepper, soy sauce, garlic, vinegar, lemon zest, toasted sesame seeds.

Served over cooked toasted buckwheat.

The vegetables were salted to draw out moisture and just heated to serve, so they were very crisp and fresh, yet flavorful and not watery.

The flavor combination is very nice, and works surprisingly well, since many of the ingredients have a strong and dominant flavor, yet together they meld into more gentle overall tone over the gently flavored vegetables and tofu. The buckwheat is a wonderful alternative to rice, giving an hearty texture and warm flavor, both compliment the dish well.

 

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~ Shai N.

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DSC00562.thumb.jpg.b1644d3d191891b083292Pizza night -

 

The dough was spread with pesto (garlic scape pesto from my freezer), topped with mozzarella, artichoke hearts, ham and sliced tomatoes. And a sprinkle of oregano.

 

This one had tomato sauce (left over from a lamb,eggplant and tomato casserole a few days ago), sausage, peppers, onions, mozzarella and parmesan. My pizzas are rather free-form.

 

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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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On January 28, 2016 at 2:33 PM, ElainaA said:

Last night: Brown rice and black beans (coco noir from last summer's garden) with chili-ginger salsa, avocado, feta and cilantro and roasted butternut squash.

 

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Amazing how well feta cheese goes with beans.  I had kidney beans with kale topped with feta tonight from D. Madison's Veggie Literacy.

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On January 29, 2016 at 0:38 PM, Paul Bacino said:

Asian Italian Ravioli

 

Braised beef Ravioli

Sauce -- Chxn stock/  Hoisin / Chili sauce reduction

 

Topped with Basil/Parsley and Romano cheese 

 

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Interesting sauce ingredients Paul.  I have some lamb dumplings in the freezer that might go well with your sauce.

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 Well the notorious eight dollars a head cauliflower has come down in price to a more reasonable rate. I was gifted with a beautiful little 2 pound cauliflower yesterday. I cut it in half and made a cauliflower casserole.  Steamed cauliflower, cheddar bechamel, bread crumbs, parmesan and parsley for some crunch. 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Went to visit a friend who had had surgery this past week and took her some homemade vegetable soup.

Single for the weekend so I can eat whatever I want.....what did I want?

 

Stuffed baked potatoes,

Cheddar, extra baked potato innards and some olive oil.

Edited by suzilightning (log)
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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Some meals.

 

-------------------------------------------

 

Couple of charcuterie plates.

 

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Coarse Braunschweiger, pressed tongue [both from Claus']; Francese loaf slices [Amelia's]; sliced Persian cucumbers.

(I had a hankering for Braunschweiger...so took a drive down to Claus' and picked up some other stuff along the way back at Amelia's and Goose the Market. :) )

 

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Prosciutto Rossa [La Quercia stuff, via Goose the Market], more Francese bread & Persian cucumbers.

 

 

Lotus root soup.

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Water, short-cut pork spare ribs, bit of rice bran oil, the stuff shown in the picture below, sliced scrubbed fresh lotus root, a couple of honey jujubes (like these), sea salt, simmer till done.

Note to the curious: there is no soy sauce of any type added to it, either while cooking it or afterwards.

 

Some of the stuff that went into the lotus root soup:

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Center: sliced dried angular Solomon's Seal rhizome (玉竹; Polygonatum odoratum).

Clockwise from 7 o'clock: "Southern Jujubes" (南棗), a large, dark-colored form of dried Chinese jujubes; dried small whole cuttlefish (小墨魚幹); (raw shelled) unskinned peanuts (帶皮花生); dried wolfberry fruits (枸杞子; goji berries).

 

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Anna, I would love a bowl of your soup.  Comfort food.

 

Simple work night dinner.  

 

Chicken%20with%20green%20onions%20Januar

Skin-on Boneless chicken breasts.  Browned and then finished in the oven with whole green onions.  Pan deglazed with chicken broth and the juice of a small lemon.

Served with fried potatoes.

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Last night we did pizza and movies.  We keep all of our names in a mason jar and draw one out every Saturday night and that person gets to pick the movie.  We ate early last night and so drew two names.  My sister (Sense and Sensibility) and my nephew (Jurassic Park: The Lost World...groan).  As you can see people have varying tastes in movies!  And in pizza also, I made four kinds of pizza to suit varying tastes of the group.  Plain old margharita style:

 

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White clam (husband's favorite)

 

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Pepperoni (nephew's favorite)

 

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Carbonara (niece's favorite)

 

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Ronnie went pheasant hunting yesterday so I was anxiously awaiting at least one that I could SV last night.  They didn't shoot one birdO.o. So not normal.  For 20 years I've been overrun with game to cook and now that I want to SV it all.....there is none to be had lol.  Ain't it ironic?

 

So, I dug through the freezer and found some pheasant breasts from the fall.  I had vac packed them well, but I didn't saran wrap them and yep, they already had a touch of freezer burn.  By the time I was done trimming them, they were prime candidates for frying.  So, pheasant strips, mashed taters and some Silver Queen corn from last summer that I had frozen.

 

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PS--Great looking pizzas LiamsAunt and Anna, your cauliflower looks awesome.

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We bought quite a bit of chicken and have been working through some of it. A couple of recent meals. 

 

Chicken Teriyaki with red peppers. Some rice (not shown).

 

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Ottolenghi's Harissa-Marinated Chicken with Grapefruit and Arugula (grapefruit sauce not yet added). Really enjoyed this meal. (Grapefruit from our tree.)

 

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Edited by FauxPas (log)
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image.thumb.jpeg.c13f33385eba2517c2a7f3b

 

  Steamed cauliflower with cheese sauce.   Had you told me a few months ago that I would be content with this for my dinner I would have laughed in your face.   I was certain I needed a hunk of protein on my plate.   Many factors have persuaded me otherwise. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Tonight I made  a Mexican mole with chicken.  A chicken was deboned and cubed and the bones and scraps were tossed in a pressure cooker to make stock. Both were used in the mole.  A couple of yellow onions and a couple of poblano peppers were sliced and made its way in to the mole until they basically dissolved. Served with rice and fresh corn tortillas with avocado, cilantro and lime.  
 
Such a great Oaxacan dish.

 

Edited by scubadoo97 (log)
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