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Chicken spaghetti. Actually chicken mac, as I had elbow gf mac but no GF spaghetti.

 

Simple. Kinda bland, but comforting. I would have thrown in some peas and carrots, but Child A didn't want them.

 

Quinoa pasta isn't bad at all.

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Pork chops and eggplant individually cooked half way in cast iron skillet and finished in CSO 350 degrees steam bake

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Very full tart from the Plenty cookbook. The pie crust was bit of a struggle.  Warm temps, high humidity and losing power due to severe thunderstorms  were the primary hurdles.  The filling itself takes a bit of time to complete but boy is it tasty.

 

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Edited by Steve Irby (log)
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Homemade tomato soup, oven baked falafel from mix (Fantastic Foods, not so), cucumber quick pickles, pita.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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8 hours ago, Kim Shook said:

Oops!  Thanks, @Toliver and sorry @Shelby!  This should be correct!  

 

@Shelby – that bologna looks scrumptious!  You gonna fry some of it???  And slather with BBQ sauce?  And slap it on some soft white bread?  Can you tell I’m due for a visit to Memphis? 😁

 

I made brioche sandwich rolls for the first time ever yesterday.  They turned out very well.  Really good rolls, ok brioche, if that makes sense.  I had some leftover London broil, which I heated up in some simmering broth.  Jessica made some excellent horseradish sauce.  So beef sandwiches:

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Served with green beans and fries. 

 

 

sounds truly delightful 

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So, it's the last night I get to spend with my family for a bit until I head back into the thick of things.. It was a low stress day.. I am leaving my inlaws, i did a careful assessment of the inventory and I was also on a mini cooking break.. I really wanted no distractions, just time with everyone. 

 

Lunch was leftovers.. Leftover fried rice and some of the casserole.. I smushed some of it into a smaller casserole dish.. topped with bread crumbs (panko)  and some of the found mozzarella that was already used as a top.  baked for like 30 minutes or 40 minutes at 400.. Then refried the fried rice..   

 

Fried rice, good as ever, we added some chili crunch chinese hot oil with fried shallots.   I think this was a late shot

 

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Casserole,  crispy cheese top, also added some more grated parm. 

 

 

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Then after lunch we did a project.. 

 

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Edited by BKEats (log)
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Burgers tonight. my daughter loves sweet potato fries...I absolutely abhor them.. i hate them. i think less of people, besides her, for liking them. Burgers were 5 oz patties.  I salted, added garlic salt (i never use garlic salt, but, in laws cabinets, i gave it a shot, it was good)  But yeh, i didn't want to fuss, didn't want to turn on the bbq..  I set the burner on its lowest temp, didn't worry about the mailard reaction.. just kept them juicy, cooked them to 125, though my inlaws requested rare!   topped with cheese, onions tomato, mustard.   Made a slaw with cabbage, carrot, sesame oil, toasted almonds, mirin, sugar and soy.  

 

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Edited by BKEats (log)
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3 hours ago, Margaret Pilgrim said:

 

Pizza time

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Husband requested no tomato -> Salvadorian crema base, sliced onions, Oaxacan cheese, sweet sausage, red pepper flakes.

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sweet set up!

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Twice cooked pork ribs with garlic, ginger, chilli, star anise, garlic scapes, Shaoxing wine and soy sauce. Stir fried sweet potato shoots and rice. Two days to cook and eaten in minutes.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Bastardized Neapolitan frittatina. Bucatini, bahemel, peas, motz, roquefort, smoked paprika. Crisp buttery bread crumbs coating. Baked in a pan (rather than made into patties and fried, as is traditional).

Lentils salad, with celery, arugula, roquefort, onion, vinaigrette, rosemary, tomatoes.

 

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~ Shai N.

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14 hours ago, Steve Irby said:

Very full tart from the Plenty cookbook. The pie crust was bit of a struggle.  Warm temps, high humidity and losing power due to severe thunderstorms  were the primary hurdles.  The filling itself takes a bit of time to complete but boy is it tasty.

 

Wow that tart looks great.  I have Plenty.  I am going to look that recipe up.

 

Last night, chicken and eggplant parmesean

 

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41 minutes ago, weinoo said:

 

 

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Donabe rice with shitake, carrot, ginger and scallion.

 

At first glance, my eye interpreted the mushrooms as tiny fish...anchovy fillets or something of that nature.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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@kayb – now I want chicken spaghetti.  But, like Child A, no peas and carrots.  Actually the only vegetables allowed will be mild Rotel tomatoes, mirepoix, and garlic.  And maybe some Durkees on top! 😁

 

@Margaret Pilgrim – that pizza looks and sounds delicious.  I love white pizza.

 

@BKEats – I mostly agree with you about sweet potato fries.  I find, oddly enough, that they are one of those few foods that are better processed than fresh.  I never ate them until a friend served them and I ate them to be polite.  I was shocked that I actually quite liked them.  It turned out that they were Alexia brand frozen ones.  Not saying you’ll feel the same, but it’s a funny thing.

 

@robirdstx – those egg rolls look perfect.  You and @Shelby and your gorgeous egg rolls.  The last time I tried to make them it was a disaster.  I rolled them too loose and they were terrible.  It was years ago and I’d probably do a better job now.  The two of you have inspired me. 

 

@Shelby – I love all kinds of food, but that plate of ribs, mac n’ cheese, and collards is, to me, the most perfect plate of food ever!

 

Dinner last night – broiled ham slice:

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Served with a brioche bun, sweet potato souffle, slaw, green beans, and applesauce:

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I had two sad apples and applesauce is truly lemonade from lemons when it comes to past their prime apples.  I am the proud possessor of about a gallon of slaw.  I had the remains of a head of cabbage on the edge of the abyss and thought I’d make slaw to use it up.  I am notoriously bad at judging amounts of stuff – especially when you are converting it in some way (head of cabbage shredded).  I got out the Vitamix and went to town.  I ended up almost filling the largest of my stainless steel bowls with the damn stuff.  And no one will take any from me.  So, I am predicting some tummy aches in the next week. 🙄

 

 

 

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Last night's dinner was white rice topped with soy sauce sauteed bok choy, mushrooms, and scallions & then topped with leftovers from our Bahn Mi sandwiches the night before (cucumbers and carrot slaw & roast pork loin + sriracha mayo). The Bahn Mi recipe was very easy and came from the latest issue of Real Simple magazine. We also added some avocado chunks. Most delicious! 

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