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Lunch! What'd ya have? (May 2016–Oct 2016)

Anna N

By Anna N
in Cooking

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HungryChris

HungryChris

Posted
Posted
27 minutes ago, kayb said:

 

 

@rotuts, on your advice I grabbed a jar of the Aldi mayonnaise (I forget the brand name, and the label fell off). It does indeed taste a dead ringer for Hellman's. Thanks for that tip!

 

 

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  • Like 3
rotuts

rotuts

Posted
Posted

Im down to 3/4's jar of Big H in the refirg. and one jar on standby.

 

maybe I missed the routine   $ 1.99   ( limit 2, but 2 x A Lot is OK ) at Star.

 

but I sleep better knowing if I miss the Fall  $ 1.99  Ill just motor on down to Aldi and stock up with theirs 

 

!.87 as I recall.  maybe they have some beef on sale for me to SV that week ?

  • Like 1
gfweb

gfweb

Posted
Posted
On 8/4/2016 at 1:57 PM, HungryChris said:

Mortadella, kimchi and pickled zucchini ribbons sandwich. Cucumber pickles and the first out of a gifted jar of stuffed sweet peppers. They are stuffed with cabbage, which frankly didn't sound that good, but are interestingly good in a sweet and sour way.

HC

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Stuffed peppers w cabbage sounds very PA Dutch

  • Like 2
suzilightning

suzilightning

Posted
Posted

Made two mini bison loaves with sautéed red peppers, onions and instead of the usual panko for the panade I used some of his gluten free bread I buzzed up in my mini chop.  Added an egg, Worcestershire sauce and some vegetable broth.

I sautéed some more red peppers and onion.  Whisked together 3 eggs, a heaping teaspoon of pesto sauce and a few sundried tomato pieces in olive oil.  Added the egg mixture to the pan, set about half the eggs then put into the oven with the baking loaves.

 

After about 20 minutes the frittata was ready.  Let it cool about 5 minutes then devoured half of it.  Loved it!! Creamy, crusty on the edges and a bit tangy from the cheese in the pesto.  Will have the rest with a salad and some bread for tomorrow's lunch.

 

John had two slices of one of the bison loaves along with half a baked sweet potato,

He's taking the other loaf, some roasted potatoes and two chicken sandwiches up to his sisters' when he leaves later.

  • Like 4

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

HungryChris

HungryChris

Posted
Posted (edited)

Aldi imitation Triscuts with TJ's goat milk brie and a dab of Oriental mustard. The cheese is at it's best when allowed to soften at room temp for several hours. I call it waiting for the "slump".

HC

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Edited by HungryChris (log)
  • Like 9
BonVivant

BonVivant

Posted
Posted

From this sunless weekend:

Latvian smoked sprats.

c5B673c.jpg

 

And some more fat... foie gras au torchon.

VoVosmL.jpg

 

Seaweed comes with my weekly oysters. Quickly warmed it up in a pan with some tamari. Finished with sesame oil.

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Dried tuna roe brought back from Alicante, Spain. I brought back enough dried and tinned stuff to last a little while. Why do I adore Spain so and almost everything they eat there?!

wLZ7Wv1.jpg

 

BcPtJTc.jpg

 

I win in fig eating contests against the Turks.

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Got 2 dozen figs this weekend and have been gorging on them.

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Lindt's 99% pure chocolate.

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  • Like 17

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

kayb

kayb

Posted
Posted

@BonVivant, everything you post always looks absolutely luscious, but I almost fainted dead away at the figs dipped in chocolate. I could eat a dozen of those, easily.

 

Pimiento cheese, bacon, tomato sandwich redux, this time with a photo:

pcheese bacon tomato.jpg

  • Like 13

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

BonVivant

BonVivant

Posted
Posted

Kayb, thank you.

I'm always working on myself, my food, my photography... for myself. Introverted perfectionist extraordinaire. I ate a few whilst dipping them. Some just slipped and made a mess. (Or maybe I did it on purpose...)

  • Like 5

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

suzilightning

suzilightning

Posted
Posted
9 minutes ago, Shelby said:

FIGS AND TOMATO AND PIMENTO I CAN'T TAKE IT!!!!

 

I've turned green.

Elphaba        is that you????????

 

love the tomato and pimento cheese but I want my figs with blue cheese and prosciutto and some balsamic glaze

 

  • Like 2

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Shelby

Shelby

Posted
Posted
1 minute ago, suzilightning said:

Elphaba        is that you????????

 

love the tomato and pimento cheese but I want my figs with blue cheese and prosciutto and some balsamic glaze

 

I'm down with that, too.  :D

 

I'll take fresh figs however I can get 'em.

  • Like 5

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Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpeg

 

Roasted cauliflower with a tahini/lemon/garlic sauce. (OK so this was seconds but whose counting.)xD

  • Like 11

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

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Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpeg

So I had appointments this morning,  Then my cleaning angel showed up and then my son-in-law came to do some repairs on the outside of my house. By the time everyone left it was 1 o'clock and I was prepared  to start chewing on my rug.   What could I make that was fast given that it's time I did some grocery shopping. I had a Sous Vide chicken breast from a couple of days ago and a beautiful tomato from my daughter's garden.   I also had some basil she had brought me. Ding ding. What about that basil vinaigrette that David Lebovitz recently mentioned.   And so my lunch was born.

 

 

 

  • Like 10

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

scubadoo97

scubadoo97

Posted
Posted

Lunch is deconstructed hummus.  

I had some cooked chickpeas in the fridge which I seasoned with salt, garlic powder a good dose of olive oil and a drizzle of tahini.  Ground cumin would have been nice but I was lazy and hungry 

  • Like 6
kayb

kayb

Posted
Posted

cheese crackers, dates.jpg

Crackers spread with homemade ricotta and topped with Medjool dates.

  • Like 11

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

liuzhou

liuzhou

Posted
Posted (edited)

The last time I ate this particular combination, the Beatles were still a functional entity and Elvis was still alive.

Leftovers from the night before's dinner.

 

mince.jpg

 

Spiced up mince and tatties - with a poached egg on top to make it different from last night. This is something my mother specialised in, although her poached eggs were always over-cooked, and she would never dream of putting chilies in her m+t.

Anyway, there wasn't enough tattie, so I finished mopping up with a slice of home made bread. Happiness reigned.

Edited by liuzhou
typo (log)
  • Like 9

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Okanagancook

Okanagancook

Posted
Posted

Homemade pot stickers with soy/vinegar/chili dip.

My all time favourite thing to eat.

Yes, I eat all of them by myself!  Standing up at the counter:D

DSC01633.jpg

  • Like 15
shain

shain

Posted
Posted
On 8/24/2016 at 9:51 PM, scubadoo97 said:

Lunch is deconstructed hummus.  

I had some cooked chickpeas in the fridge which I seasoned with salt, garlic powder a good dose of olive oil and a drizzle of tahini.  Ground cumin would have been nice but I was lazy and hungry 

 

If you make this "drizzle of tahini" more of a "generous pour", mix it all well and serve hot, you got yourself masabacha ^_^

  • Like 3

~ Shai N.

scubadoo97

scubadoo97

Posted
Posted
1 hour ago, shain said:

 

If you make this "drizzle of tahini" more of a "generous pour", mix it all well and serve hot, you got yourself masabacha ^_^

Thanks Shain!  Had to look this one up

  • Like 2
chefmd

chefmd

Posted
Posted

Niman ranch pork ribs cooked in Cuisinart steam oven with real wild rice cooked risotto style with onions and green peppers in chicken stock.  

 

image.jpg

  • Like 9
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