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

[Friday]

Lemongrass Stirfry

It’s kind of a cross between Vietnamese Bahn mì flavors, Japanese yakisoba, & Chinese chow mein. Shrug. It works.

Generous swirl of veggie oil in wok or large sauté pan
Few drops of sesame oil
Equal parts ginger & garlic minced or paste (big ole spoonful)
Double lemongrass minced or pasts
Splash of soy sauce
Dash of fish sauce
Half a cap of Shaoxing wine
Small handful of brown sugar
Half a pound to a pound of chicken or pork sliced thin, or chopped
Small head of cabbage, chopped
Handful of capellini noodles, broken in half, boiled al dente, & set aside.
(Optional) Extra vegg (frozen peas, carrot shreds, bean sprouts, green onions, peanuts etc.)
(Optional) Extra heat (peppers or pepper oil)
(Optional) Cillantro to garnish

Heat up the oil in a large sauté pan on wicked hot (the heat is what keeps things from sticking)
Add ginger, garlic, lemongrass & meat ... brown for a few minutes stirring to thoroughly coat in aromatics
Pour over soy sauce, fish sauce, shaoxing, brown sugar & give a stir
Add cabbage and stir for a few minutes until wilted
Add noodles and stir to coat in light sauce & roughly distribute meat & veg. cook for another minute or three just to even things out.
Add non-cookin veg, &/or extra heat, & stir to distribute

Plate, top with cilantro if desired, & done.

 

[The Albatross]

Need three dishes for the next couple days. Not motivated. So I'm sitting here waiting for some inspiration. Probably all veg today. Yesterday was Grilled ribs, creole remaulade cole slaw and fried okra.

 

[Rani G2]

Dislike cooking...but I'm tryin tthe healthy way. Bacon, vegetables, tomatoes... pasta with cheese

 

[Friday]

@The Albatross just on the inspiration front...

I made TriTip w/ chimichurri last night (really excited about some roast beef with watercress & fire roasted red pepper sandwiches! Some Philly cheesesteak... prolly some tacos/burritos, too. Love TriTip. Super flavorful, makes beautiful rare roast beef, even if it’s wicked tough and needs to be crossgrain sliced thin.)

Doing the appetizers for dinner thing over the weekend (bacon wrapped grilled jalapeño poppers, bruschetta, grilled polenta w/harissa, etc.), with some badass salads (chopped salad, Israeli salad, caprese, Asian). Have the ingredients for some lentil & sausage soup if the weather turns cold.

Might do some breakfast for dinner, too. Shall see.

 

[Friday]

Creamy Avocado Sauce (vegan)
& Avocado ‘Sour Cream’

So I was making this as a substitute for the mayonnaise and creme freiche version I used to make (to put in a squeezey bottle, to drizzle liberally over fish tacos)... and holy wow. A) I like it better better mo’ better & B) if you can’t find you’re squeezy bottle so nip it into a drinking glass to spoon out, and leave it in the fridge overnight? It solids up and makes an amaaaazing “sour cream” sub. As in we had Mexican for lunch... and everyone was going after the “pale green sour cream” because it was better. It’s not. Just a lil different from what people were expecting. Still amazing, but I wouldn’t say better, just a little unexpectedly oomphy. Granted, I don’t think I can store it in a squeezy bottle in the fridge, since it sets this solid. But c’est la vie.

1 very ripe large avocado cubed in a bowl
150g full fat or Greek style coconut yogurt
Half a lemon, juiced + extra to thin
Lemon Pepper (about 1TB, but ultimately to taste)

Sauce
Whisk smooth in a medium sized bowl and let sit for about half an hour (or until the rest of whatever you’re making is done).

(Hint) Thin it with lemon juice until it’s about the consistency of a creamy mustard / coats a spoon thickly rather than being so thick the spoon comes out mostly clean (like yogurt), or so thin it all drains off (like salad dressing).

Sour Cream Sub

Cover and place in fridge overnight. Dollup out with a spoon.

 

[The Albatross]

Had a ham bone so today one of the three things I made was red bean/hominy/black eyed peas & ham.


6-8 cups of water
Ham bone
onion
2 ham bullion packet
cilantro
A can of red beans rinsed
A can of black eyed peas rinsed
2 cans of hominy
2 teaspoons Cajun seasoning
Pepper

I used just enough water for the ham bone to be covered, bring to a boil. Reduce to simmer and add everything else... reduce as desired after the ham meat falls off the bone.

Serve drained as a side or soupy over rice.

 

[The Albatross]

Portuguese Style Mint Rice (super simple and I already have a ton of mint): Basically chicken broth, rice, and a half cup of mint
That will go with rainbow chard and the Pork/Asparagus Stir Fry I put up on the thread before (they asked for this today) for Mother's Day.

 

[LuckiLee]

Grilled country style ribs, my creamy potato bacon cheese onion casserole thingy, corn and a beer or two. Chocolate cake for dessert.

Casserole.

Boil potatoes and mash them but leave them a little lumpy.
Brown crumbled bacon add onion

Mix potatoes, bacon and onion mixture with cheese a little milk and a fallopian of sour cream.

Bake at 350F for 20-30 minutes. Sprinkle with extra cheese if you wish. Bake an extra 5 minutes.

It's simple and versatile. I use whatever I have on hand and never measure anything. ?

 

[LuckiLee]

Dollop of sour cream. Not fallopian of sour cream. ?

 

[Friday]

Not fallopian of sour cream

I’m trying to bite my tongue. Trying, and failing. So... many... jokes...

:hilarious:

 

[The Albatross]

Whipped Cauliflower, Brussel sprouts with lemon/pepperoni, & Seasoned (garlic, chili, lime) grilled chicken thighs.

 

[The Albatross]

Got a mega deal on Treeline, cashew cheese... so this is for tomorrow:
Chickpea Frittata with Broccoli and Mushrooms
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