Dinner 2026

[Honkman]

Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro

[Dante]

White Chili over couscous

[Neely]

 

You can tell when my DH has been cooking and the weather is cooler. Totaly traditional beef stew with onions and carrots ( dreaded rounds) ., served with mash and beans. I am starting to dislike beans and when I see that he’s served them again I have an inward groan.

 

 

Below…. warm weather again so a salad from me. This was created from fridge left overs and from the garden….a little tin of curry flavoured tuna, bean mix, beetroot, avocado, cucumber, tomatoes, lettuce, sorrel and a sprinkle of feta. Also added some of the spicey lime pickles which I thought tasted good. Not a green bean in sight.

 

 

[liamsaunt]

Roasted sweet potato and pinto bean tacos

 

[MaryIsobel]

On 1/26/2026 at 8:44 AM, Intuicook said:

Adapted from the new Le Sud cookbook recipe: Market Day Chicken. Roasted garlic and lemon critical. Pulled chicken to rest and put the pan back in to crisp stuff up a bit. 45 minutes at 400-425 and done. Easy peasy and so good. 

Easy and delicious is a great combination.

 

[Steve Irby]

Spaghetti and meat balls with lugancea sauage.  The beef and pork meatball is hiding under the under the parmesan cloud. 

 

 

[C. sapidus]

Shrimp curry with chayote: Brown fry onion, then add garlic and black mustard seed. When the mustard seeds pop, mix in chayote, turmeric, and water and cover. When chayote is nearly tender mix in shrimp, bay leaves (sub for curry leaves) and cayenne. Finish with chopped cilantro. 

 

Recipe called for asafoetida but I reverse-engineered it with onion and garlic. 🙄

 

Basadi dal: Simmer red lentils (masoor dal) with water until soft. Fry thinly-sliced onion until translucent, stir in panch foran, then fry with crushed tomato, cumin, paprika, cayenne, and turmeric. Mix with lentils and enjoy. My favorite lentils recipe, very easy and very tasty.

 

[gulfporter]

Our last night in Kailua HI (Oahu) we returned to Roy Yamaguchi's newer eatery, Goen Dining and Bar.   We liked the atmosphere, food and service, a younger hipper crowd with decent live (but mellow) Hawaiian music. 

 

We shared 4 items; Ahi Tataki, Roasted Eggplant (why can't ALL eggplant be cooked to silk in every restaurant?); Hamachi roll.  And for dessert, a Basque cheesecake.  Free table treat was a well-spiced bowl of cold edamame.  

 

The free entertainment was a rooster who would not stop bolting in from the sidewalk.  The staff said that they let chickens/roosters walk thru their place, as do all HI eateries where the fowl show up, however this rooster was simply a bundle of chaos.  He insisted on roosting on a service area, which the staff had to clear and disinfect and leave empty the rest of the evening, as well as the large table and chairs  across from us.  The staff (in good humor) had to go thru this drill literally every 5 minutes for the entire hour we were there.  All they could do to try to discourage it was spray it with water, which did not in any way deter it.  

 

While he was an interesting dining companion his table manners were abhorant.....it was if he was raised in a barn.  

 

 

[sartoric]

The things in bowls series continues, this chicken has a lime, maple syrup and garlic sauce although you can barely see it. I served it on a bed of rice, simmered baby pak choy and white beech mushrooms, then topped with bean sprouts, herbs and fresh chilli.

 

Next night, same bowl different content. This is poached chicken drumsticks in bone broth with smoked paprika, garlic, onions and herbs then deboned and served on rice. A separate salad with fennel, mango, blue cheese, baby Roma tomatoes, avocado and rocket.

 

[Honkman]

Lentils with Tofu and Lemony Sauce - De Puy lentils are cooked with Suppengruen (the German mirepoix of diced celery, carrots, celeriac and leek - normally parsley roots are also included but are often hard to find in the US), garlic, tomato paste and vegetable broth. In parallel, you pan-sear pressed extra firm tofu until it gets some color. The sauce consists of yoghurt, lemon juice and zest, a little bit of honey and cayenne pepper. Once the lentils are cooked, the sauce and tofu are added