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5 hours ago, shain said:

Lobio Satsivi - Georgian style green beans in a sauce of walnuts, milk, garlic, herbs and wine vinegar; with scrambled eggs, brined cheese and toasted walnuts.

 

Your dinner looks delicious, Shai! Could you please provide a recipe for Lobio Satsivi?

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Am I the only one who sees the figure of a tiny little man on the bottom right tteokbokki in the third picture of @shain's post?

 

@gfweb – I would LOVE a recipe for shrimp/artichoke dip!

 

@Shelby – great.  Now I am craving bierocks!

 

Dinner on Sunday was one of those “what can we heat up quick because SOMEONE, who was asked no fewer than 5 times over the last 2 days, forgot to go to the shed freezer and get flat iron steak out”?  So “he” got hot dogs 😁:

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Last night was fajitas.  Meat and onions:

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Bell peppers:

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I don’t seem to be capable of photographing fajitas well:

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But my salads are pretty!

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My friend Linda who gifted me with a tagine, is French Canadian. She offered to bring me one of her tourtières the next day, and she did.
I duly put it in the oven to re-heat for our dinner. I could smell cinnamon, which is a common spice in tourtieres. Half way into  the heating, I stuck a knife into the middle to see if it was heating through.
Out came a slice of apple! OK. She did mention that every family has its own recipe. Left the pie to continue heating.
After an appropriate time, and the sides were ready, I took the pie out. When I sliced into it, it WAS an APPLE PIE! 😄

Her husband was sent to the freezer to grab a torutiere, but it turned out to be apple pie.
Guess she found out the tourtieres were all gone. So, Linda made more this past weekend, and dropped one off on Sunday.
It was so heavy - 3" of meat filling. I did smell cinnamon again, but this time, it was indeed tourtiere.
I also wanted chips, memories of meals like this from our trips to England.

Salsa was great with the meal too!

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Last night, I made Chicken and Brown Rice Fajita bowls. This was perfect, from a WW cookbook. It was rather fun eating in a bowl.

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Dejah

www.hillmanweb.com

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On 10/19/2020 at 1:40 PM, TdeV said:

@Shelby

Those bierocks look scrumptious! Could you please provide a recipe?

Thank you!!!  Please don't think I didn't see your request.  I promise I will post it soon.  I've had to be out a bit today and just haven't had time to sit down and post.  :) 

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I only needed two pound of pork shoulder but three was the smallest I found, so I cut off a pound and used it for making sausage.    I used the rest of the roast to make carnitas and put it in grilled cheese sandwiches. They were really good.  The recipe is at the blogspot at the bottom of this posting.

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@Kim Shook Thanks!

 

The dip was an improvisation so the quantities are a guess

 

One softened block of cream cheese, a few tbsp mayo mixed together with the same fork I use for pimiento cheese.

 

A tsp of dijon, two tsp sriracha,

 

A fine diced shallot

 

A tsp of spanish smoked paprika.

 

Generous handful of ground parm (1/2 cup?)

 

Small jar of pickled artichokes, drained and chopped.

 

Can of little shrimps

 

All mixed together and broiled for 10 min or so.

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Snow! Definitely a chill in the air.
Made up another recipe from the WW Cook Up Comfort cookbook. I have made the multi-steps Moussaka often, but this one was all done in one skillet then browned under the broiler.
Picked up lovely spinach at the Chinese grocery. Sauteed them and roasted carrot fries. Kitchen was toasty!

 

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Dejah

www.hillmanweb.com

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I had plans to do some ribs in the oven and make potato salad and rice dressing (aka dirty rice) to go with. Once the ribs were in the oven, plans changed and I did not have access to the kitchen for a few hours. My husband saved the day and picked up sides at the supermarket deli. 
 

Oven baked pork ribs with a hoisin based sauce. 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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@Dejah I had some of those Weight Watchers cookbooks years ago. They were even ahead of their time for the U.S. in playing with other country cuisines. They were surprisingly well written and had tasty recipes. Far from the original bizarre WW recipe cards which I think are classic giggles now.  http://www.candyboots.com/wwcards.html

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Boneless pork ribs & mixed veges (Bland due to Hubs Low Carb). Kid had dipping pot of Stubbs BBQ sauce. 

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My dear departed Nannys Rustic Apple Bake for Kids Dessert. Baked in her ancient enamel tin. 

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As per usual I ignored her 80+ years of baking experience and left it in for 10 more minutes aaaaaannnnnd got dry Apple Bake. 

So served with Icecream 😂

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Edited by CantCookStillTry (log)
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Poulet au Vinaigre 

chicken thighs sautéed and a shallot and 2 garlic cloves added after crisping the skin, Then 1/2c chicken stock, 1/2c red wine vinegar covered until done. parsley before serving

Albariño in the glass no picture

 

 

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@KennethT Now that's the proper amount of basil on a pizza! Why can't pizzerias do it right when I ask for extra basil? :P

 

@liuzhou I find your love of orzo entertaining, since back in the day (before my time) rice shaped Israeli couscous was introduced here as a substitute for the then expensive rice. It seems you opt to use orzo and couscous quite often for one living in a land of rice. Are those products often used for Chinese cooking among the Chinese, or are those usually reserved Western dishes? Are there local versions of wheat-based rice alternatives? (I'd expect something like that to originate in Northern China).

Edited by shain (log)
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~ Shai N.

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2 minutes ago, shain said:

It seems you opt to use orzo and couscous quite often for one living in a land of rice. Are those products often used for Chinese cooking among the Chinese

 

No. Not at all. 99% of my Chinese friends have no idea what they are. I can only buy in one store that specialises in the unusual..

 

4 minutes ago, shain said:

Are there local versions of wheat-based rice alternatives?

 

Not that I'm aware of, although other grains are used. They don't pretend to be rice though.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Head start on tonight's dinner.
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Stuffed baby back ribs ready for the oven. Moe will put them in later this afternoon so that they are almost done by the time I get home from work.
I can probably count on one hand the number of meals my mother cooked that I actually liked. This was one of them.
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