Lunch 2025

[Shel_B]

Late Lunch, Early Dinner: Brown rice (Masa Organics), assorted veggies, sauce made with low-sodium soy sauce and Megachef oyster sauce and everything was sprinkled with freshly ground Szechuan pepper. Nepali Himalayan Black Tea as the beverage.

 

Edited Saturday at 08:40 PM by Shel_B (log)

[Steve Irby]

Another protein from the freezer.   Fried catfish seasoned with Zatarain's seasoned fish fry served on cuban bread from BJ's.  I cut the filets into fingers so there's a lot of crust.  Finished with a generous swipe of mayo and Tony Chachere's creole seasoning.

 

[blue_dolphin]

I got big eye tuna in my fish share this week and used some in this Tuna, egg and caper salad from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden.

Nice Niçoise salad variation. I liked that the onion was very lightly pickled by sitting in the vinegar as the potatoes and tuna were cooking and I was searching the fridge for the avocado. 

[Anchobrie]

yesterday a first home made for me

 

 

[KennethT]

Singapore style head-less fish head curry.

[blue_dolphin]

A quick snacky lunch. 

The other day, I picked up a container of peach chipotle salsa and a bag of lime chips from Aldi. Both quite decent so I cubed up some raw ahi tuna and a ripe avocado, tossed that with the salsa and a good squeeze of lime juice

[liuzhou]

57 minutes ago, KennethT said:

head-less fish head

 

????

[KennethT]

14 hours ago, liuzhou said:

 

????

A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos.  I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.

[liuzhou]

19 minutes ago, KennethT said:

A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos.  I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.

 

Thanks. I know Singapore fish head curry. It was the head-less that confused me.

Fish head and tofu soup is very common here, usually made with bighead carp. Me likes.

Bighead Carp Head

 

 

Edited Monday at 11:41 AM by liuzhou (log)

[blue_dolphin]

Round two of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game, this time as a pasta dish.

I tossed some cauliflower with the oil used to cook the tuna and roasted it while the pasta cooked.  I threw in a few handfuls of baby spinach and a sprinkle of toasted pine nuts.  The small bits of tuna, cauliflower and olives made a nice chunky sauce for the pasta. Should have used less oil but it was still good. 

[YvetteMT]

I usually avoid the bags of salad kits as they tend to have things I don't want in my salad-walnuts, croutons, tortilla bits, etc. But I've been tired of making salad lately, so I talked myself into this one from costco yesterday and the dressing is fantastic (and where the basil comes in).

(Sorry, turn your head!)

Edited 21 hours ago by YvetteMT
Spelling (log)

[Shel_B]

Lunch today ... I wanted to try out the new microwave oven, learn its operation and get a sense of the proper timing for cooking various items. This morning a stop at TJ's netted several frozen entrées upon which to practice, and this was the first such item I tried:

 

 

By cooking in stages, it was fairly easy to arrive at a good cooking time. I added a few frozen (TJ's) broccoli florets that were diced into small pieces as well as some diced orange Bell peppers (also purchased at TJ's) that were previously frozen.  The entrée was already seasoned satisfactorily.  Overall, a nice experience with the new microwave and a quick, enjoyable lunch.

Edited 15 hours ago by Shel_B
typo (log)