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Dinner 2018


liuzhou

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Tonight:

 

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Red-cooked pork from Phoenix Claws and Jade Trees.  The remarkable thing is that I could make this.  The trick is not to assay the pork stock and the braise on the same day.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Sunday,  chopped salad

 

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and an enchilada bake.  There were two skillets, one chicken and one beef.  This is the beef.

 

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Last night, fried haddock sandwich.  My CSF gave me so much haddock that we will have to have it for dinner again this evening.

 

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Edited by liamsaunt (log)
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14 hours ago, JoNorvelleWalker said:

 

Premier04252018.png

 

 

What is this?  I assume it's a wet grinder, but which brand, and do you like it?  I've been thinking of getting one to make curry paste at home - I just don't have the patience to pound away for 30-40 minutes to make it the traditional way.

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Vegan Eggplant topped with Almond cheese

 

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Eggplant dusted in almond Flour ( w Italian seasoning ) / almond milk/ almond flour 

fried 375

Layer in a casserole dish with a spicy marinara on bottom topped with Kale and almond cheese

baked 350/45 mins

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Its good to have Morels

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3 hours ago, KennethT said:

What is this?  I assume it's a wet grinder, but which brand, and do you like it?  I've been thinking of getting one to make curry paste at home - I just don't have the patience to pound away for 30-40 minutes to make it the traditional way.

 

Premier.  Yes, I like it.  The problem is I have to grind a couple pounds of nuts at a time to get a decent yield.  (They do make smaller ones.)

 

And, oh, did I mention it is heavy?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Finally home after too long on the road.  Quick stir-fry with carrots, broccoli, snap peas, water chestnuts (from a frozen veggie mix), mushrooms, bok choy, noodles and char siu.  Sauce with soy, hoisin sauces, ginger, garlic ad a touch of red pepper flakes.

 

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Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

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@HungryChris, I just tried making quesadillas with some tequila chicken I'd cooked and some cheeses I had around. Looking at your photo, I wish I'd opted for crunchy taco shells instead. Those tacos look delicious.

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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@Ann_T: Ah...mazing pizza! :x

 

Tonight was a "cleaning out the bits and pieces in the fridge" kinda surf and turf: leftover piece of steak, a few shrimp, wayyy too many bell peppers, and avocado. Tossed everything together with fajita seasoning and an extra toss of cumin in the cast iron wok. Eaten with low-carb Protein-Up flatbread and guacamole.

 

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Dejah

www.hillmanweb.com

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Monday's dinner- maple sausage with broccoli and greens, in butter masala sauce, over orzo. Aka "what I could make with what I had laying around in the fridge"

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17 hours ago, HungryChris said:

Why do taco shells come in 12 packs? I make 12, knowing fully well that 4 will go home alone.

HC

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Those look GOOD!  What did you stuff them with?

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4 hours ago, ElsieD said:

 

Those look GOOD!  What did you stuff them with?

Thanks, @ElsieD

I browned about 9 oz. of lean ground beef with garlic, cumin, chili powder and S & P. Divided that up amongst the shells, covered that with fresh pica de gallo ( 1 large Roma tomato, equal amount of  diced sweet onion, a tsp. of ground cumin, a dash of salt, the juice of half a lime and about 2 TBS of finely chopped cilantro). I covered that with sharp cheddar cheese and put it the oven (350 F for 10  minutes) and served it with fresh salsa, more pica de gallo, and finely shredded cabbage.

HC

Edited by HungryChris (log)
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Frantically digging to get the garden started for this year. Found some more of these surprises from last winter. Nice reward for a hard day's work.

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SV blade steaks

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