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

[Lucycat]

For lunch today I made some celeriac soup, which was really tasty and I served it with some parsley and walnut pesto drizzled ontop.
It was delicious. I know it is not dinner, but I thought I would share anyway, if you don't mind?

1/2 a celeriac
1 onion.
1/2 leek
1 garlic clove
1 potato
700mls chicken or veg stock.
pepper to taste

I peeled and chopped all the veg, put it all in my soup maker with the remaining ingredients and cooked for 20 minutes. This could be boiled in a saucepan instead and then blended afterwards. I selected the puree mode on my soup maker.

To make the pesto;

1 bunch parsley
150g walnuts
75g parmesan
2 garlic cloves
approx 100 mls olive oil
pinch of salt

Put everything except the oil into a blender and blend for a moment or 2. Add the oil as it is still blending until it reaches the desired consistency.

It made far too much pesto, for just drixzzling in the soup, so the leftover has been snacked on, on toasted crusty bread. There is still more to have with pasta or something else. I have never made pesto before but I will be doing it again.

 

[Lucycat]

I peeled and chopped all the veg, put it all in my soup maker

Well. That was the end of the soup maker.!! I have had it a few years and used it a lot. But it died with that soup.

I have ordered a new one on Amazon which should arrive in the next day or two. The same model in the shops was £15 more. The only cheaper one was tiny and I like to make a batch and freeze a portion or two for another day, so did not want the smallest one.

I can't complain. I had used it loads. Just disappointed to see my machine defunct.

 

[Friday]

Well. That was the end of the soup maker.!!.

I had to google that, as I’d never heard of it (figured it was a Queens English American English thing for ...pressure cooker? Slow cooker? help me out google)...

OMFG !!! ... That’s brilliant :woot: It’s like a combo electric kettle, food processor/blender, & thermos! ...Could even just plug it into the cigarette lighter in the car as you’re going about a busy day!

I am seriously in love with this thing.

 

[Juso]

Yesterday I made wraps and they were sooo yummy!
I prepared some guacamole (with a ripe avocado, garlic, lemon juice and herb salt). Then I threw kidneybeans, green onions, broccoli, soy cream, garlic, and nutritional yeast into a pan for the filling. I also added green olives and salad - oh mah gawd it was sooo delicious!!!

 

[The Albatross]

Mung Bean & Lentil Soup (Made it to have for dinner tonight)

Soak dried beans & lentils rinsing several times and removing ones that float to the top and debris or stones. Sometimes I like to advance soak the mung beans long enough for them to begin to sprout (thus becoming a "live food" rather than a dried bean but if you try it, room temperatures and the water quality are really important.

1-1 1/2 cups Mung beans
1-1 1/2 cups lentils
Cilantro
Cumin
Turmeric
H2O
Vegetable bullion or stock (reduce water if liquid stock is used) I like to use Sazon Goya - there are various ones.
4-5 bay leaves
A bag of frozen stir fry mix (I use red/yellow/green peppers with onion
Diced Celery
Carrots if desired

Throw it all in a crock pot and set it on "high"... let it go. Reduce to low or warm when beans are al dante but not overly soft and add:

Any kind of greens... kale, bok choy, spinach, turnip or mustard... as you wish.

Once wilted, fini!

High fiber, vegan, super nutritious.

 

[The Albatross]

Seared Ahi tuna (Always seared on a cast iron griddle with sesame oil and crusted in black sesame seeds & served sliced with wasabi and pickled ginger)
Snow peas
Miso avacado dilled soup:

White miso (less strong than the red)
Avocados
Olive oil
Lemon juice
Dill

Throw it all in a blender being careful not to overdo it (pulse it to blend to smooth or desired consistency), cuz the olive oil tends to foam.
Optional stuff would be mung bean sprouts, mushrooms or even spiced tofu as a garnish. May also dilute as/if desired with coconut or almond or soy milk to desired tastes.

I like this as a go to because all ingredients are raw. Usually I don't even use a garnish because I go heavy on dill and garnish with it and a few ultra thin shredded carrots..

 

[The Albatross]

Italian hot grilled sausages with herbed parmesan and sun dried tomato orzo
Veggie Pie with shredded potato/hash brown crust (this one has onion, celery, zucchini, yellow squash and wilted spinach topped with thin sliced balsamic tomatoes) The cool thing is you can herb your "crust" as you wish (mine has sweet basil and tarragon with garlic powder, salt & pepper)…. BUT if you use both yellow and zucchini, cook your zucchini after sautéing your onion & celery because yellow squash has a shorter cooking time. I top my pie with shredded cheese only as a garnish before serving.

 

[The Albatross]

,Surf & Turf... Rib eye petit steaks with spicy shrimp & cucumber salad a twice baked potato and a mixed leafy green salad.

Shrimp Cucumber Salad:
1/2 pound boiled shrimp or more (peeled, deveined and washed) - I use mediums and don't waste the large ones on a salad
1-2 cucumbers diced (depends on size and # of peeps you want to serve)
1/2 cup mint or mint & dill combination
1/2 teaspoon or so crushed red pepper flakes
Lemon Juice (1 fresh squeezed)
1 teaspoon sriracha
1/2 tsp or so garlic (to taste)
Salt & pepper (to taste

Combine shrimp (either whole or large chopped depending on amount used) & diced cucumbers. Add the fresh mint or herbs, garlic, salt and pepper... give it a toss. Mix lemon juice, sriracha sauce & red pepper flakes together and blend in. Chill for about an hour. Caution... the longer you let the pepper flakes sit the spicier it will be so easy on the flakes.

People who don't like spicy can substitute cocktail sauce and omit the sriracha.

 

[Friday]

I’d stick with the sriracha... but Thai sweet chili sauce, or tzaziki (kind of a super not kosher Israeli salad with shrimp ;)), would probably be lovely, too.

Ribeyes here were less per pound than ground beef last week, so that’s what I made, too! :p Seared them up gorgeous, but cutting them up for burritos, though. Damn good burritos.

 

[The Albatross]

Kohlrabi noodles with stir fry sprouts, carrot, kale, bok choy with mixed other assorted vegetables of choice and shichi-mi tōgarashi (Japanese 7 spice) chicken strips.

Also could be done with zucchini noodles and rice noodles.

I use all sorts of combinations with this basic recipe (very good):
Spicy Kohlrabi Noodles Recipe - Love and Lemons

 

[Friday]

Caveat... I have always suuuuuuuucked at making rice-rice. (I can make sticky rice, jambalaya, paella, just fine. But fluffy rice? Was my enemy.) It took me until my 30’s to be able to swing it, and only by using the Italian method of cooking rice like pasta (in a shit ton of water and draining it). If you’re decent at making rice? Ignore the following :p Or have a snicker.

Friday’s (Mild) Mexican Rice

2cups Nondescript White Rice -or- Thai Jasmine
Olive oil
1 garlic clove, crushed or minced
1/2 green bell pepper, diced
Half a can of tomato paste
Heaping tablespoon Beef bullion or glaze
A whole lotta water (use a biggish pan/pot)
Salt
* For people who like seasoning packets ( :wtf: I don’t, but my sister swoons for them) go for it.

Rinse rice under running water until water runs clear.

Ring a sauce pan / pot with olive oil, turn the heat on high, and add garlic, tomato paste, green pepper, beef bouillon, & rice. Stir about until rice is very coated in tomato mixture and starting to go translucent. (If you’re using a seasoning packet, add it now)

Add at least twice as much water as rice, and 3-4x is just fine.

Allow to boil on high until rice is almooooost perfect, when pulled out to test with a slotted spoon, just like pasta. Generally speaking, 5-10 minutes.

Pour off water as well as you’re able (colander, or a lid, and if you’re reeeeally frugal save into a container for tortilla soup/ pozole/ caldo de res/ New Mexico Green Chile Stew/ etc.), turn the heat down to low, and let rice steam for 2-3 minutes / drying off any excess water that escaped your draining, shut the burner off, fluff with fork.

 

[intothelight]

Zucchini Mac & Cheese

3 small zucchini
4.5 oz of Brie less rind
3 tbls butter
2 cloves of garlic crushed
sea salt
ground black pepper
1 1/2 cups milk
2 cups uncooked macaroni
Parmesan cheese shredded
Italian bread crumbs

Thinly slice the zucchini and add sea salt. Let it sit in a colander for about 30 minutes so the liquid can drain/evaporate. Cook the macaroni. In a cast iron skillet, use a little olive oil and cook the garlic past, add the butter and the brie. As it starts to melt, stir in the milk until the mixture is creamy. Stir in the zucchini, cooked macaroni and salt and pepper to taste. Cover the top with parmesan and bread crumbs. Bake in the oven at 400 degrees for about 20 minutes until the top is brown and the cheese is bubbly.