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

[Friday]

Making a whole lotta these >>> Carne Asada Burrito <<< with the mondo cilantro lime rice & black bean add on for half (most will get frozen), and zero rice&beans, adding scrambled eggs, for breakfast burritos. All of the breakfast ones will get frozen.

Carne Asada Burrito

How to make an authentic carne asada burrito with marinated skirt steak, amazing toppings, and fresh salsa. A flavorful classic you'll love!

www.isabeleats.com

 

[Mach123]

Mt current fav skillet meals I got 2 copper pans with vented glass lids at bjs like 4 years ago still the best non stick pans I’ve ever had.

Take some butter get it real hot and throw in the garlic and brown it then pour in the sherry and when it’s hot again put in …

Here’s where you diverge and do whatever you want . I’ve been doing 2 big onions then a dozen eggs and about 6 cheese slices at the end .

Or chicken chunks first I let them cook awhile in the garlic wine juice then add the onions. Then spice it .

Lavender rosemary thyme mayo brown mustard general Tso sauce and glaze . Anything lol.

All to taste, I cook by feel, put in love or it upsets the stomach . Do it all really hot. Keep the heat just below burning it and stir the hell out of it . Lid on lid off and adjusting the flame constantly. We have gas . I hate cooking electric though I’m sure the new ones are probably nice .

It’s so delicious. The butter garlic wine thing at the beginning is the key

 

[Friday]

RILLETTES​

Oh. My. God. What rock have I been living under???

I’d never heard of this (until a walking dead / dead city episode made me tip my head; yeah… getting hungry during zombie shows kinda creeps me out, too… and I hit up google).

So Rilettes is like the For Dummies version of Pate. I can do the Dummies version!!! That’s meeeeeee. Lemme at it.

Pretty much any meat creature, or fatty fish like salmon, simmered to smithereens in its own fat + a dash of stock + herbs… smashed with brandy until creamy… smooshed into a short mason jar/ turrine/ crock thing, and a layer of fat poured over the top. <<< good for weeks in the fridge >>> to be smeared on crusty bread and eaten at one’s leisure.

^^^
So I have this thing where I already break off a piece of watever meat creature I’m cooking, to chop up for tacos/burritos. Ziplock bag in the freezer, for lazy later days. Et voila. Breaking off a second piece to simmer away??? Simmer to smithereens, smash, swirl, smoosh, pour? I can do that.

A few badass examples below

Duck Rillette Recipe - Hank Shaw's Goose or Duck Rillette

A method for making duck rillette from the legs and wings of ducks and geese, such as snow geese. This recipe works with domestic birds, too.

honest-food.net

Salmon Rillettes Recipe - Trout or Salmon Rillettes | Hank Shaw

A French salmon rillettes recipe - rillettes are a kind of rough pate - with both smoked and fresh salmon, steelhead or trout.

honest-food.net

Lamb Rillettes - Japan (EN)

lambassadors.com

 

[Friday]

Chicken Schwarma & Spiced Chickpea Salad

Chicken Shawarma (Middle Eastern)

The flavour of this Chicken Shawarma is incredible!! Just a handful of common spices, 5 minutes prep and you'll think you're in a souk in the Middle East!

www.recipetineats.com

Middle Eastern Chickpea Salad

This may very well be the best chickpea salad you ever have in your life. Yotam Ottolenghi - I salute you. Worthy of a meal in itself - and good for you!

www.recipetineats.com

 

[Friday]

Chana Daal

 

[Friday]

Zucchini Soup

EVOO
4 c Chopped Zukes
1 c Sliced White Onion
1 large garlic clove
1/2 bunch fresh parsley (1TB dried)
1 handful spinach (largely for color)
1 lemon (juice of)
Chicken Stock
Salt & Pepper (or pepper blend) tot taste

Ring a sauté pan with EVOO & cook onion & garlic until translucent.
Add chopped zucchini & parsely & S/P & stock to cover.
Simmer for apex 30 min, until zukes are mushy.
Add handful of spinach, and lemon juice, & turn off heat.
Blend until smooth & creamy.
Season to taste & serve.

 

[nursenurse]

Zucchini Soup

EVOO
4 c Chopped Zukes
1 c Sliced White Onion
1 large garlic clove
1/2 bunch fresh parsley (1TB dried)
1 handful spinach (largely for color)
1 lemon (juice of)
Chicken Stock
Salt & Pepper (or pepper blend) tot taste

Ring a sauté pan with EVOO & cook onion & garlic until translucent.
Add chopped zucchini & parsely & S/P & stock to cover.
Simmer for apex 30 min, until zukes are mushy.
Add handful of spinach, and lemon juice, & turn off heat.
Blend until smooth & creamy.
Season to taste & serve.

Sounds wonderfully easy. But Zucchini just isn’t my cup o’ soup.Maybe blended like that will be okay, and I am curious enough to try. It is healthy enough!

 

[Friday]

Sounds wonderfully easy. But Zucchini just isn’t my cup o’ soup.Maybe blended like that will be okay, and I am curious enough to try. It is healthy enough!

I just did a variation of it by adding a jar of fire roasted peppers & celery (and then later, to combat the weird bitter, missing something, add sweet) tomato paste.

NOPE! It’s almost, but not quite, curry. >.<

((I did, in fact, add some cumin, garam masala, frozen peas, & potatoes & serve over rice “as” a curry, with cilantro. As the peppers et al ruined it as soup. First it was too bitter, hence the tomato paste. Then it was too much “almost curry”. So I went all the way to curry. Vexing!)

Zukes create a silky texture, without cream/cashew cream/avocado/etc.. So half the people in my house that despise zucchini were steeeeealing my soup! And the other half are cringing away from the terrible plant. Zucchini doesn’t taste like anything to me? Just sort of planty? Not quite herbaceous. Not quite rooty. Not quite squashy. Just… planty???

So, for me, it creates a nice summer-soup… but I have to be careful adding things to it. Sometimes it’s AWESOME (like adding peas & mint). Other times it’s… nope. Not that. THAT is durn near curry. Oooooh WELL. >.<

Straight Zuke or Zuke+Peas+Mint are my return to time & again, winners. I’ll still kick new things at leftovers… just to see. But I haven’t had a lot of success.

 

[Friday]

Hot day… cold soup.

Cold Beet Soup with Coconut and Ginger - Redwood Kitchen

A simple and delicious, vegan Thai-inspired cold beet soup blended together with coconut milk, ginger, and mirin.

redwoodkitchen.com

I do the vegan yogurt & lemon, or coconut lemon, versions usually.

 

[nursenurse]

You make me laugh, @Friday ! I remember the first time my Ma put it in her soup. A whole lot of yuck for me, they just kind of mush out, zero flavour, and of course by the time you reheat the soup for subsequent dinners, the colour goes off and the texture is best left unsaid. But I think whizzed up like you said, maybe a splash of heavy cream (like I need extra fat), you may turn a naysayer into a zuke lover. Or at least a tolerator. Gonna try anyways, never too old to try/like new things.

 

[Friday]

Street Tacos

- Grilled soft corn tortillas x2 per taco
- Shredded meat creature (read, leftovers; this time, pulled pork aka carnitas)
- Sliced radish
- Chopped onion
- Cilantro
- Limes (or squeezy lime juice thing)

5 minutes from… I’m hungry to… nom nom nom.

 

[WinnieThePoohChris]

Pasta sauce

Simple meal, swap out with whatever you have that's similar. Chorizo to taste, 4 tomatoes, 2 peppers, one onion, 3 garlic cloves, one tin of chopped tomatoes. 3 or 4 servings with pasta and salad.

Chorizo, tomatoes, peppers, onion and garlic, roasted in the oven for 20 mins.

Chop up in roughly equal sizes, add to a pan with chopped tomatoes, with mixed herbs. Dash of cider vinegar or balsamic vinegar for some sweetness if needed. Chicken stock if you like.

Simmer on medium heat until reduced, 30min roughly, add cooked pasta, serve with salad and cheese.