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Dinner 2025

liuzhou

By liuzhou
in Cooking

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MaryIsobel

MaryIsobel

Posted
Posted
18 minutes ago, gfweb said:

@rotuts your GBP are my peas.

 

18 minutes ago, gfweb said:

I'll second that. Was never forced to eat anything or clean my plate as a kid, but the smell of canned peas has stayed with me for more than 60 years and you couldn't pay me enough to eat them now.

 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
8 hours ago, Ann_T said:

Well I know that some people turn their nose up at the idea of canned peas, but it does make the dish for me.

 

I'm a nose-turner-upper. They were the only vegetable my mother seemed to know how to  "cook" when I was a kid. However. I will make an exception for canned  French Petit Pois. Must be a good French brand. 

 

I do miss frozen peas, though. No good peas in China, in any form.

 

 

 

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

 

"No amount of evidence will ever persuade an idiot"
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Honkman

Honkman

Posted
Posted

Red Cabbage-Asparagus Bowl - a mix of quinoa with cilantro, edamame, shredded red cabbage, pan-roasted asparagus and avocado with a sauce made from pureeing cilantro stems, garlic, lemon juice, sesame oil, maple syrup, hoisin sauce and chili crispIMG_1402.thumb.jpeg.b3086c3288e98421b5e643fee9b12452.jpeg

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Two Foodies - One Journey
weinoo

weinoo

Posted
Posted (edited)

Almost everything roasted:

 

image.thumb.jpeg.e3984e718afa9b8f3daf0e2a13a9b4a6.jpeg

 

And everything sorta the same color.  Top right sautéed (as Julia calls them) chicken thighs, meat removed and finished in the pan sauce.

Bottom roast is roasted potatoes.  And on the left, roasted cauliflower and broccoli.

Edited by weinoo (log)
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Ann_T

Ann_T

Posted
Posted (edited)
On 2/3/2025 at 7:26 PM, liuzhou said:

m a nose-turner-upper. They were the only vegetable my mother seemed to know how to  "cook" when I was a kid. However. I will make an exception for canned  French Petit Pois. Must be a good French brand. 

 

I do miss frozen peas, though. No good peas in China, in any form.

Thankfully frozen peas are always available here.   And  frozen peas are the only frozen vegetable that I keep on hand.   Not a fan of any other frozen vegetable.

Where canned peas are a must for hot chicken sandwiches,  frozen peas are a must with roast beef dinner, with mashed potatoes and Yorkshire puddings.  

 

Edited by Ann_T (log)
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Katie Meadow

Katie Meadow

Posted
Posted
3 hours ago, Senior Sea Kayaker said:

 

@rotuts's GBP and your canned peas are my canned peas and canned creamed corn.

 

 

What is GBP? British Pounds Sterling or Great British Peas?

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted
3 minutes ago, Katie Meadow said:

What is GBP? British Pounds Sterling or Great British Peas?

 

Green bell peppers.

 

 

'A drink to the livin', a toast to the dead' Gordon Lightfoot

Katie Meadow

Katie Meadow

Posted
Posted
1 minute ago, Senior Sea Kayaker said:

 

Green bell peppers.

 

 

Thanks. It's a toss-up for me. GBP or canned peas. Neither.

Pete Fred

Pete Fred

Posted
Posted

To yesterday's leftover leek and onions, I added some chicken and dried mushrooms, and popped a lid on top...

 

ChickenPie1.thumb.png.06b2286dc6edafede30ec39a8571fd1a.png

 

ChickenPie2.thumb.png.0b9a363654fe9efd488ccd69b1806979.png

 

This was the first time I've baked a suet pie crust in the oven. I liked the more defined crunchy top that yields to the soft, squidgy pastry that soaks up the filling.

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TdeV

TdeV

Posted
Posted

A long ago boyfriend's German mother had made her living as a cook/housekeeper travelling the world after WWII.

 

One day she showed me how to make peas and carrots, starting with canned peas (400ml). Add 2-3 cups carrot diced finely; pinch salt, sugar and pepper; 2 tablespoons Maggi seasoning. Into frying pan went 1/2 cup butter, browned slightly, then 6 tablespoons removed directly to pea and carrot mixture. Remaining butter mixed with 1/4 cup flour and browned slowly. Bit of nutmeg at end.

 

These peas were quite edible.

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Dejah

Dejah

Posted
Posted
5 hours ago, Ann_T said:

Thankfully frozen peas are always available here.   And it is the only frozen peas are the only frozen vegetable that I keep on hand.   Not a fan of any other frozen vegetable.

Where canned peas are a must for hot chicken sandwiches,  frozen peas are a must with roast beef dinner, with mashed potatoes and Yorkshire puddings.  

 

Frozen peas make a regular appearance on our plates, peas being hubby's favourite, fresh or frozen, followed by corn as a second.

Had purchased a big bag of lamb shoulder, cubed from a restaurant supplier. I was able to thaw the flat block just enough to separate it into 4 meals.

Lamb Vindaloo with Basmati rice, paratha, and the unlikely side of mixed veg.

                                                       LambVindaloo8012.jpg.75c0c1bb25be668582c2e5b640861f9f.jpg

 

Been wanting the Thai salmon again after we enjoyed with with friends. Made the mistake of being cheap and bought a package of skin-on fillets. They came in a package that does not show the fillets. They were VERY thin! Won't do that again.
Sandwiched between layers of lemongrass, cilantro, green onion, ginger, lime slices and Thai chilis. Eaten with leftover Basmati rice from the lamb, and stir-fried mixed veg.

                                                       ThaiSalmon8019.jpg.7ec2e4f04cbdd0c97b54aeb16ec4389e.jpg

                                                     

Surprised to find a Sterling Silver (AAA) Boneless chuck roast for $6.00 / lb. Made a slow braised stew in the oven. Good day to use the oven as it's -27C, -38C with the wind! The flavour was good and meat was tender, but doesn't measure up to beef short ribs, which are $9.99 / lb on sale!
Loved the German potato dumplings (from a mix) - pillowy and a bit chewy!
 

                                                               BeefStew8029.jpg.8cf30f7b4db1c035041ab90c72130e08.jpg

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Dejah

www.hillmanweb.com

rotuts

rotuts

Posted
Posted

my Turkey iPot Ragu 

 

looks like this for yesterday's dinner

 

IMG_5811.thumb.jpeg.a1fe65439c320bcd46f5edecadf2e9e8.jpeg

 

and will be the same tonight , w a fresh batch .

 

delicious , and easy for me to do.

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Honkman

Honkman

Posted
Posted

Szegedin Kasseler - kasseler (German-style cured and smoked pork loin from our favorite local German butcher) was braised in the oven with sauerkraut, red bell peppers, onions, tomato paste, sugar and vegetable broth

IMG_1428.thumb.jpeg.8187037743c9478bdc77cae66ab27328.jpeg

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Two Foodies - One Journey
gulfporter

gulfporter

Posted
Posted

Gnocchi with guanciale, shallot cream sauce topped with blackened grilled shrimp. 

 

 

 

 

gnocchishrimp.jpeg

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Shelby

Shelby

Posted
Posted
15 hours ago, Norm Matthews said:

Tonight we had shrimp, onions & garlic, and spinach with linguiine in a parmesan and cream sauce.  

IMG_1994.jpg

Looks excellent, Norm

 

Turkey roll ups.  

 

IMG_7070.thumb.jpeg.38f9b9e551ed3ee4979eda14488e7503.jpeg

 

Roasted half a chicken with cauliflower pilaf and salad--the chicken actually had a liver and a heart in it like the good ole days.

 

IMG_7086.thumb.jpeg.45155cb24d13e9445dd7cdd009bde84f.jpeg

 

Chicken fajitas

 

IMG_7090.thumb.jpeg.e4f0066979c48bb0c690bf896fc234fa.jpeg

 

Roasted turkey quarter, wilted spinach salad and brussels sprouts 

 

IMG_7093.thumb.jpeg.2828dba0a740285b8548998952dbd825.jpeg

 

Went to the doctor with Ronnie (I hadn't met his new doc yet so I thought I should go).  He got a stellar report!  All of our lower carb eating has paid off.  Levels are all excellent and he's lost 20 lbs.  So, while we have to stay on track, I don't feel so bad making a pizza once in a while.

 

IMG_7099.thumb.jpeg.a548b2a318096a90de475183b4336e25.jpeg

 

IMG_7098.thumb.jpeg.a2cafab40d83d696f6787d40370de155.jpeg

 

 

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C. sapidus

C. sapidus

Posted
Posted

Dinner at Marissimo in Puerto Vallarta. Delicious seafood in a surprisingly empty restaurant. Everything was shared, so everyone could try everything. 😃

 

The meal started with a small bowl of intense seafood broth, which was delicious. Fruity cocktails around the table.

 

We ordered all the tacos, variously stuffed with shrimp, octopus, grilled marlin, fried onions, and grilled pineapple, with a variety of sauces based on Serrano chiles, cilantro, and/or avocado. The “shrimp pastor” with grilled pineapple was the favorite.

 

Smoked marlin tostada. Smoked marlin must be a local thing, I have never run across it before. Quite delicious and meaty, almost like a fishy BBQ pork. Ocean City, MD bills itself as the “white marlin capital of the world”, but they could learn a thing or two about preparing marlin. 

 

Chile del mar, a poached chile Poblano stuffed with octopus, shrimp, and scallops, and served with a creamy cheesy chile guajillo sauce. The key ingredient was a smalll jar of “salsa macha” (“man sauce” - not pictured), which tasted like a dried chipotle-based chile crisp. Yum.

 

IMG_8898.thumb.jpeg.1370143becd29ae354e25731a0c3a326.jpeg

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Bruce, a.k.a C. sapidus

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TdeV

TdeV

Posted
Posted
49 minutes ago, Paul Bacino said:

Cont'd  Nut crusted SALMON  ( Cashew )

image.thumb.jpeg.fba0c81d02b5a32b734859a03ca0b216.jpeg

 

The nuts are roasted first, off the salmon -- yes? Anything in the nut coating but ground cashews?

The salmon looks like it could have been done sous vide -- yes?

 

Paul, that dish looks totally divine. I'm gonna copy it first chance I get !

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