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liuzhou

Dinner 2018

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Tofu with dried shrimp and spring onions. Based on the recipe here: https://www.patreon.com/posts/20192241

I made it in a normal pan and if you want to do that I would recommend to add the sugar and soy sauce when there is still a good amount of liquid to get an even flavor distribution.

It tastes definitely better with a not so salty soy sauce.

 

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Edited by THS formatting (log)
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7 minutes ago, robirdstx said:

B0C78F45-8E4E-4217-B5D1-FA8A488CCFEE.thumb.jpeg.c8edd06efed9caf9627e5173d429abb3.jpeg

 

Sous Vide Lamb Chops (finished on the grill) with Cannellini Bean, Red Onion and Arugula Salad (dressed with Olive Oil and Balsamic Vinegar) 

 

Beautiful @robirdstx!  I am minded of a bean salad I make in the summer.  Never thought to serve it in the snow but I sure wish I had some now.

 

Dinner here is hair dryer CSO chicken and mashed potatoes.  I think I'll accompany the chicken with walnut sauce and remaining half a pomegranate...after my mai tai and peanuts.

 

 

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21 minutes ago, robirdstx said:

B0C78F45-8E4E-4217-B5D1-FA8A488CCFEE.thumb.jpeg.c8edd06efed9caf9627e5173d429abb3.jpeg

 

Sous Vide Lamb Chops (finished on the grill) with Cannellini Bean, Red Onion and Arugula Salad (dressed with Olive Oil and Balsamic Vinegar) 

 

That looks so yummy, @robirdstx! Exactly my kind of food ...

 

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The lamb looks great, really!......... but I'm digging the salad.   I'm a sucker for beans, and I love lamb chops.  Early man first tasted beans but didn't know how to cook them.  Meat was easier.  Could eat it raw.  

 

 

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38 minutes ago, scubadoo97 said:

The lamb looks great, really!......... but I'm digging the salad.   I'm a sucker for beans, and I love lamb chops.  Early man first tasted beans but didn't know how to cook them.  Meat was easier.  Could eat it raw.  

 

 

 

I'd rather raw beans myself...just don't dry them first.  And pick them when they are small.

 

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Day with milder temperatures: -1C all afternoon, so it was stringing Xmas lights day!
Had a couple of rib steaks out, and lovely ripe avocados = deconstructed fajitas!

 

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Dejah

www.hillmanweb.com

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23 hours ago, CantCookStillTry said:

@HungryChris I don't suppose you would be willing to share your Chili recipe? It looks divine :)  

I started with a medium onion, a seeded Cubanelle and a jalapeno pepper (with seeds) all cut into quarter inch sized pieces and sautéed in a bit of oil until cooked through, but not brown. I put that into a sauce pan, added a 24 OZ can of tomato sauce, a 15 OZ can of dark kidney beans, a similar can of light kidney beans and a 15 OZ can of stewed tomatoes and put the pan on low heat. Then I cooked 12  OZ of 85 % lean ground beef, drained the fat and added that to the mixture and seasoned with salt, pepper, garlic powder, half a cup of chili powder and 2 heaping TBS of ground cumin and simmered, stirring every few minutes for about an hour. It made about 2 1/2 quarts (enough for 2 meals for us and a lunch for Deb.)I like to serve it with grated cheddar and diced sweet onion.


Edited by HungryChris (log)
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Spanokopita with roasted sweet potato (along with the obvious spinach and feta). Flavored with some dill, nutmeg, garlic, pepper, oregano.

 

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~ Shai N.

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A few meals to catch up on.  It's been a phenomenal duck season here--we've eaten a LOT of duck.  I've been searching for new recipes.  I had a thought that maybe I could make @Ann_T's honey garlic chicken only using duck instead of chicken.  I had some teal breasts so I sliced them like I do the chicken.  It worked really well!  Very tender.

 

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Tried to make a huge batch of egg rolls so I could have some in the freezer.  My wrappers had been in the freezer for too long and they didn't hold up well.  So, I got a few made.  Must go to the Asian market next week so I can make more.

 

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SV'd a pork loin.  As usual, very tender.

 

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Salad using some of @HungryChris 's marinated mushrooms (I'm almost out :( )

 

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Ronnie's brother makes the best hot sauce and he gave us a jar so hot wings last night.

 

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@Shelby

 

next time you get fresh egg roll or dumpling wrappers :

 

vac-bag w a custom trimmed bag for each unit you want to freeze.

 

they keep much longer that way and do not dry out in the Fz.

 

thaw in the refrigerator until completely thawed , then use.

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2 minutes ago, rotuts said:

@Shelby

 

next time you get fresh egg roll or dumpling wrappers :

 

vac-bag w a custom trimmed bag for each unit you want to freeze.

 

they keep much longer that way and do not dry out in the Fz.

 

thaw in the refrigerator until completely thawed , then use.

Excellent idea!  Will do.

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I have been unexpectedly out of town for a couple of days, eating very average hotel food, so was glad to get back this afternoon and do some shopping in the rain. I picked up some chicken, but little else, knowing I had stuff in the fridge that needed dealing with. I wanted some spinach, but the early birds had taken it all.

 

I'm not going to give this a name. It is a strange mix of cultures, but I enjoyed it.

 

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Chicken chunks (not refined enough to call cubes) marinated in the usual Chinese way with Shaoxing, garlic, ginger and chilli. Cooked with toasted fennel and cumin. Then braised with chick peas, leeks and turmeric.

Served with rice and wilted nothing else, on account of the spinach disappointment. Never mind. It left my mouth happy.

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Catching up on this week's meals.  Monday, cheese souffles and salad

 

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I also made a batch of broccoli cheddar soup for lunches

 

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Wednesday, sausage, white bean and kale stew

 

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Thursday, sweet potato, black bean and poblano tacos

 

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Last night, to celebrate my five year cancer free get out of jail free from my oncologist, I made myself my favorite, sautéed mushrooms on crusty bread, using a mix of creminis and a fresh porcini I picked up at Eataly

 

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(I could only eat half haha, brain bigger than stomach)

 

and I made my husband a big prime dry aged ribeye.  There was a salad too, I swear!  🙂

 

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24 minutes ago, liuzhou said:

@liamsaunt

 

Lovely looking food. And many happy returns for your anniversary.

Ditto!

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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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@liamsaunt, I would be happy with every one of your meals.   Especially the sausage, white bean and kale stew.  

 

Pizza last night. 

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 Baked two pizzas. One for Matt,  and Moe and I shared another  Italian Sausage and Mushroom pizza.

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I know, I'm boring when it comes to pizza, but sausage and mushroom is what I like.  

 

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