What are you having for dinner? (wanna share your recipe?)

[Teasel]

Chicken roasting in the oven, cannae wait. Gonna have it with some salad I've boshed together- flageolet beans, somejarred roast courgette antipasti n some of the courgette flavoured oil it's in. Baby plum tomatoes, cucumber, spring onion, mustard n white wine vinegar n some chopped basil.

 

[The Albatross]

Chimichurri beef grilled, glazed carrots, Cole slaw and parsley sour cream egg noodles.

Chimichurri Sauce

 

[The Albatross]

BBQ boneless pork ribs, corn salad and left over chicken and rice.

 

[The Albatross]

Last night was "Sushi Promo Day"... so air fried some chicken dumplings to go with, did cucumbers and onions marinated in rice vinegar and soy sauce... and it was cold and rainy so instead of miso soup did a hot skillet Asian slaw. Found curry seasoned cashews to top it with. Another hit. I used lemon and lemon grass instead of lime (cuz I had it on hand)… found it a bit over sauced but the family liked it.

Crunchy Asian Slaw - Hungry Healthy Happy

Tonight is salmon fillets, sweet 'taters, curried radishes in coconut milk and spinach.

 

[The Albatross]

Hot wings, mac & cheese and a spinach & sprout salad. Nothing special recipe-wise.

 

[Friday]

:roflmao:

Hot and sour is lush - got any leftovers???

LMAO... It’s wicked easy to make.

- Chinese Chicken Stock (or veg) - just add a dollup of grated ginger & splash of soy sauce to premade stock or bouillon & water.
- Vinegar
- Sriacha or chili paste
- Shitake Mushrooms
- Corn starch & water to thicken
(Optional) - Egg & Cornstach scramble ribboned in.
(Optional) - green onion, tofu, sprouts

It’s one of those all-to-taste recipes. Needs salt? Add more soy sauce. Want it zippier? More vinegar. Spicier? More chili paste. Too much anything? Splash in some water. I get giant bags of frozen shitake mushrooms for something like $2, so I don’t even need to mess around with dried ones, and just dunk a handful in, whilst boiling.

Start off with small splashes of soy, vinegar, & squirts of hot sauce... and add more to your heart’s delight. Eminently forgiveable soup, ready in under 10 minutes.

 

[osiris]

:hungry:
Ok I hate cooking but this might be worth the effort :laugh:
TY

 

[blackemerald1]

So not making this for dinner. Dinner for me tonight is left over chicken & pasta bake. Almost finished it. 1/3 a night for three nights. :rolleyes:

Anyway, this is for snacks during the day. It's easy & probably healthy in some ways? Well better than cake. :meh:

This is a very forgiving recipe so exchange the fruit & nuts to whatever you have.

Oat and Fruit/Nut Slice

125 gms butter
1/3 cup firmly packed dark brown or brown sugar
2 Tablespoons Golden syrup
2 cups Rolled Oats (not the instant variety) good old porridge oats
1/2 cup Self Raising Flour, sifted
1/2 cup of dried or pitted fruit. (Dates/ prunes/ apricots etc whatever you have)
1/3 cup Sultanas or Raisins (wash before using)
1/3 cup slivered/chopped almonds, (or, sunflower seeds, sesame seeds etc or whatever you have)
a handful of pumpkin seeds or your favourite nut for on top. :)

Method

1. Turn on oven to 160 c (moderate to slow)
2. Grease and or line a 18 x 28 cm slice pan

3. Combine butter, sugar & golden syrup in a medium sized saucepan over a low heat till all of the sugar is dissolved & the butter is melted. Stir gently.

4. In a large bowl combine all of the other ingredients. Flour, oats, dried fruit, sultanas & nuts.

5. Make a well in the centre of the flour mix & pour in the butter mix. Stir well till all ingredients are moist.

6. Press the mixture into the pan firmly so it is even. Sprinkle the pumpkin seeds on top.

7. Bake for 30 - 35 minutes or until golden brown.

8. Leave in the pan to cool. When cool carefully lift or turn it out, Cut into squares & store in an air-tight container.

 

[nursenurse]

We celebrated Eid with a couple of nurses who finished Ramadan. I had one of the docs send up halal chicken, found a recipe on line that I have used before for the chicken, had the same doc send up some sumac as well. I had the za’atar because I like to rub into meat with a bit of olive oil for a simple pre bake or grill rub. Greek lemon roast potatoes, and whatever anyone else made.
Roast Chicken with Sumac, Za'atar, and Lemon | The Splendid Table.

Greek Lemon Roasted Potatoes
4 lbs potatoes
1 cup water
1/2 cup lemon juice
1/3 cup olive oil
3 cloves garlic, minced
2 tsp salt
2 tsp dried oregano
1 tsp pepper

Cut potatoes into thick wedges, place in 13x9 baking dish. In bowl, whisk together remaining ingredients, pour over potatoes, turning them to coat. Bake at 325 degrees for about 2 hours, turning occasionally. Potatoes should be very tender and most of the liquid absorbed.

 

[Tornadic Thoughts]

It's clean out and prep from the crisper drawer/CSA basket scene in our kitchen tonight (which is pretty much every night up in here....lol), which includes broccoli rabe, Tokyo bekana cabbage, kale, purple cabbage, dandelion greens, red onion, orange bell pepper, baby bellas, garlic, ginger, and I'm pretty sure I forgot something.

Saute in a little toasted sesame oil, spritz in a little adzuki bean tamari, toss in some raw cashews, and once it's done, serve it on top of your favorite noodles (buckwheat/sweet potato soba), and generously drizzle it with Thai peanut sauce (store bought Sky Valley brand).

It's also practice eating with chopsticks, once again, night which always provides a few good belly laughs, as well as some additional exercise opportunities when we head back to the kitchen to grab forks. ?

 

[Friday]

It's also practice eating with chopsticks, once again, night which always provides a few good belly laughs, as well as some additional exercise opportunities when we head back to the kitchen to grab forks

My mom used to film me as a baby attempting to eat my morning rice with chopsticks (my nanny insisted; the rule in our family is that everyone has a vote on how the kids are raised, but the person actually WITH the kids, gets 2 votes! :D Since Michiko-san did breakfast? She decided what ustensils were to be used!) and send the tapes back stateside for exactly those belly laughs. Especially as when babies get frustrated, they either just drop the sticks and go for the hand to face, or skip hands entirely, and go face first! :hilarious: :roflmao:

We weren’t allowed to use “helpers” (there’s an origami thing you can do with the papers eating out and about that turns chopsticks into tongs, & fancy ones for old people with arthritis, that a lot of people in the West mistakenly give to kids, and then wonder why they never learn to use real chopsticks), because it trains the wrong muscles in the wrong way. It’s a lot more like writing, or painting, than pinching/tong-type motion... but THESE ones, below? Actually train the right muscles and position.

https://www.amazon.com/Edison-Training-Helper-Chopsticks-Handed/dp/B002BXP018/ref=sr_1_1?dchild=1&keywords=Chopsticks+Edison&qid=1590539741&refinements=p_89:Edison&rnid=2528832011&sr=8-1

 

[blackemerald1]

Vegetable lasagne & potato & leek soup. And apple pie. I've got enough for left-overs. :)