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

[whiteraven]

Rice again. Gonna try my leftover roasted potatoes and green beans a little later. Stomach/intestines are just yuck.

 

[Friday]

@whiteraven

Ginger
Peppermint
Fennel

Settle

We eat a lot of ginger chicken broth, lemon ginger, Chinese (everything), Japanese (everything), & Indian Curries… aaaaand fennel sausage, fennel tea, & altoids -pure peppermint oil- round these parts.

 

[nursenurse]

What a treat! One our patients brought in fresh pickerel fillets, so a wee fish fry was in order tonight. And for a change i did not cook. The chef used crushed salt and vinegar potato chips as the breading…..fish and chips took on a whole new meaning and was so delist!

 

[Rose White]

@Friday -inspired elote—what a treat! Filing this one in top foods. And you know? One time I tried elote in a cup from a food truck. After eating it tonight (first time making it ) I understand why the food truck did it that way—easier to eat while walking and the flavors can be evenly distributed. But… there’s something about adventurous food that makes it even better. And with the elote, I had three toppings: the mayo sauce, the crema, and the cheese, that had to all balance while I type-writered my way across the cob—plus it was hot and I had no spears. So the uncertainty of whether I would succeed, combined with the bomb-ass flavors made the experience a pleasure explosion!!

I liked the contrast of the hot charred corn with the cool toppings. And how I had to eat fast before the cheese fell off—so there was a sense of commitment for each row of chomping, which made it fun and satisfying! Had agua de Jamaica with it. Ate two, and would have eaten a third but didn’t want to saturate my brain with the flavor, wanted to keep myself wanting more.

Here’s my version:
Shucked the corn then soaked it in cold water for a couple hours. Broiled until golden-y, burn-y—turning as needed. (Can definitely see the advantage to grilling if possible!)

Sauce: mayo, chili powder, garlic powder, lime juice, and epazote.
Crema Mexicana, which is like pourable sour cream.
Crumbled casera, which is moister and a little less salty than cotija.

10/10 ️—borderline spiritual experience—perfect solstice food.

 

[Rose White]

For a snack I had charred Brussels sprouts with crumbled cheese. I tossed the troll cabbages in vinaigrette, added herb salt, burned ‘em under the broiler, then put Mexican crumble cheese on the top.

While eating I imagined opening a food truck called “Burnt Veggies”—can’t imagine any veggie that doesn’t sing when scorched! And a fool proof method seems to be burn, cut the bitter char with acid, then spread the flavor with fat.

 

[Friday]

@OliveJewel I just made charred Brussels sprouts yesterday!!! BBQ is my fave, but since I’d have to be playing with someone else’s toy? Just ran them under the broiler. (+olive oil, garlic, & pepperman )

Charred asparagus & charred peppers are 2 (19?) other faves!

 

[nursenurse]

Brussels sprouts need to be scorched into oblivion…..

 

[nursenurse]

Dinner tonight, easy and mighty tasty: Easy Moroccan Stuffed Eggplant (beef or lamb)
She also says to make it with lamb, but the ground beef was the first thing to fall out of my freezer when I opened the door. I will try it with the fake ground beef for my daughter, it was so very tasty, or a can of chickpeas instead of meat would be delish as well.

 

[Teasel]

Lambe kofte from a Mediterranean Cookbook
Lamb, finely chopped red onion, mint & coriander, ground cayenne, hot paprika & cumin, chopped unsalted pistachios
Tasted extra good cause it took every last bit of spoonage to make em.

 

[Teasel]

Tian aux courgettes from the same cookbook

500g slim Courgettes halved and sliced. Put them in a heavy sauce pan with 1 tbsp olive oil, on a high heat, refining to medium low heat and put a lid on. Stir every 5 mins for 15.

Pour them out to a small glass dish. Mix in 1 tbsp single cream, half ounce gruyere, some herbs - I used oregano and some nutmeg.

Top with another half ounce of gruyere and put in oven at 200f for 25 minutes.

Ate with leftover kofte

 

[Teasel]

refining to

Reducing to

Pour them out to a small glass dish

Forgot, before this, draim em in a Colander for half hour.

 

[Rose White]

Going to make a 5-minute meal: Angel Hair with Lemon Herb sauce

To cooked angel hair pasta add butter, lemon juice, Italian-ish herbs, and Parmesan. I have no Parmesan so will be using Nutritional Yeast—we’ll see how it goes! I think I’ll switch out the butter for olive oil to go full vegan.