I’ve made the dressing before - it’s good on everything.
I have made Green Goddess dressing and Green Goddess dip, but have not marinated chicken in it. I bet it would work with fish well, too.
It goes great with wild salmon. 
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Hi, all! Cooking for 2 in Chattanooga, where we’ve had a streak of delightful weather I don’t want to end, pollen be damned…
Breakfast: Bran muffins from the Breakfast Book
Saturday, April 18: Sausage and zucchini galette, salad
Sunday: Maple-chipotle drumsticks, potato salad, collard greens, berry tart
Tuesday: Weeknight meatballs from Bon Appétit, probably with spaghetti
Friday: Pasta with endive, bacon, and goat cheese from a 1987 Pleasures of Cooking magazine. I had a little giggle when I read the editorial page of this magazine: “Some health authorities are urging Americans to eat less protein…Personally, I think most people would be wise to reduce the amount of protein they eat each day, particularly animal protein.” How times change…
I hope everyone is cooking and eating the food that’s just right for you! Have a good week, and happy cooking!
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I think you can sub various things you have in stock to get to the kecap manis. Take a look at the two WoksOL recipes I linked – they use soy sauce and oyster sauce. And the dried black mushrooms add intense flavor.
I think the pendulum has swung to the other extreme on the protein front. Though the animal protein point seems to have remained relevant.
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Hello everyone it is sunny out! And warm! On the same day! I went for a nice long walk during my lunch hour and enjoyed every moment of it since the rain is supposed to return tomorrow 
I had the day off yesterday so I went on an afternoon shopping trip to Chinatown to get a few provisions and picked up some goodies to enjoy over the next couple of days. My menus for this week look like this:
Today: My take out lunch was from the Chinese grocer I went to yesterday and I bought a pork bun for lunch today. It had a generous amount of pork in it and it was very tasty. I had half an almond cookie for dessert since the cookies they make are huge and it was probably the best almond cookie I’ve ever had. The grocery store I go to has a bakery and I’ve been happy with all their baked goods to date. The almond cookies they had in the past have always been good but they tried a new recipe for some reason and the ones they have now are even better. I’m so glad to have Chinatown so close by. I will have a panzanella for dinner tonight.
Saturday: I plan on going mall shopping today so I will have food court food for lunch (bleck! but I don’t have a choice) then to the strip mall across the street that has a couple of grocery stores so I will run over after mall shopping to pick up missing ingredients for dishes this week. Another panzanella for dinner.
Sunday: I may or may not go to a matinée movie this afternoon depending on how much energy i have left. I’ve been going out a lot lately… The movie I want to see is called “The Art of Adventure” about Canadian wildlife artist Robert Bateman and biologist Bristol Foster. The two men, who are now in their 90s, went on a trip around the world in 1957 armed with a 16mm camera and filmed their trip. I will have a shrimp risotto for dinner.
Monday: Vegetarian chow mein.
Tuesday: I found a beef rice mixture in the freezer on clean up day last Saturday and half an acorn squash as well so I will make a stuffed squash for dinner.
Wednesday: Weeknight spicy pork and rice noodle bowl.
Thursday: Undecided. There is a book launch on this evening and I’m not sure if I will be able to make it there in time. If I go, I will grab a bite to eat on the way there, if not I will probably have spaghetti with some of the Rao’s marinara sauce I have in the fridge.
Have a nice week everyone.
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That’s a good one. I love to add mushrooms, especially shiitake.
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Hi, friends. We’ve passed through False Spring and into Third Winter, in which my runny nose is due to both pollen and cold weather. Ugh. The coming week is school vacation here in MA, which means the Boston Marathon tomorrow (I’m spectating, not running!) and I’ll spend the week schlepping DS to and from driver’s ed (he won’t be 16 until the summer, but he wanted to get the class over with in a week rather than spread it out).
Sun: I made gluten free tortillas and then turned them into crunch wraps (inspired by a NYT recipe). The tortillas were really good, but the wraps didn’t crisp enough.
https://theloopywhisk.com/2021/07/29/easy-gluten-free-flour-tortillas/
Mon: honey garlic pork tenderloin, baked potatoes, asparagus
Tues: cheese manicotti, green beans
Weds: pad thai, broccoli with sesame-soy sauce
Thurs: sheet pan chicken fajitas
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When we’re out of kecap manis, soy sauce cooked down with brown sugar till incorporated comes close.
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Yesssss and aaaarrrrggghhh (at least my new winter coat will get some use).
When I used to make these for my nephews, I used a GF tortilla on the outside, and layered a few tortilla chips inside for the crunch.
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The gf tortillas I made were big enough for me to use a tostada shell rather than chips. But the whole thing didn’t crisp up in the oven as NYT reviewers said… oh well. Next time I’ll use the
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Ah – I used to cook them stovetop. Four tortillas actually get too crunchy for me in the oven. But I think GF tortillas are harder to crisp.
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Thank you for realizing that I meant to say stove… next time I’ll use the stove. 
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cooking for 3 in Ontario
Tue:
roast pork shoulder with a marinade from my Thessaloniki cookbook (cumin, paprika, vinegar, lemon, olive oil, garlic)
buttered Greek egg noodles
sauteed zucchini with olive oil and dill
sauteed spinach
roasted cherry tomatoes with thyme and garlic
sauteed mushrooms with dill and cream
maple baked beans
corn (frozen corn)
Wed
tuna empanadas
kuku sabzi
patatas bravas
Thu:
roasted chicken thighs
roasted parsnips
Fri:
fish stew, style to be determined
Sat:
Greek beef meatballs
lemon potatoes
Cretan romaine salad with dill
Sun:
take-out to be determined
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And I meant FLOUR obviously 
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2 posts were merged into an existing topic: What are you baking? April 2026
Greetings, People.
Full-on spring in the garden, and I’m feeling green. 
We’re eating a lot of asparagus (but it can never be too much). Spinach and fresh herbs are abundant. There’s kale to be had, but most of that gets par-cooked and frozen for cold-weather soups.
Cooking for two adults in the PNW:
FRI: Panko-crusted rockfish sandwiches. Fries. Cuke salad.
SAT: Steak and asparagus stir-fry from the LA Times. I like to serve this as a salad over a bed of raw baby spinach.
SUN: Chicken and asparagus stir-fry #1 (Woks of Life - rolled from last week).
MON: Pork-zucchini meatballs with a peach (jam) glaze. Rice. Cucumber salad.
TUE: Chicken and asparagus stir-fry #2 (skinnytaste). Rice.
WED: Herb-crepe roll-ups with smoked salmon and salad greens.
THUR: Chicken-pork-zucchini tsukune meatballs with tare sauce. Rice. Cucumber salad.
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Another week has flown by! We’re roughly a month away from our departure for Berlin 
, and are incredibly relieved to have settled the final obstacle — i.e. finding a reliable person for our home & cats: a Turkish professor who used to care for stray cats in Istanbul, and whose rental contract is running out. He’s excited to have a place to stay while looking for a new home and really hit it off with our boys when he visited last weekend 
As for what’s cooking at casa lingua these coming days:
Today my boo and I are meeting up with a few of my gal pals at the beer garden, bc the weather is going to be absolutely spectacular. Today’s food truck catered my friend’s retirement party, and I wasn’t impressed with any of it (blandly seasoned), so we may snack on a few chonks of the roast pork I’d ordered at one of our Asian grocers that was delivered from Chinatown yesterday. I also have just about a bowl’s worth of the fantastic lamb curry & ssssssspicy raita I made a couple days ago, so we def won’t go hungry.
Tomorrow could be a poker game, which usually means delivery.
Saturday ditto. Whichever night we’re not playing I’ll be making… something. Mabez that heavenly tofu dish I’ve had on my brainz lately.
Sunday it’s cooling down again bc April is a fickle bish. Maybe a pasta is called for, like the spinach tagliatelle I got at the Mid-Atlantic State Unemployment Center with shrooms and truffle Boursin.
Monday we leave for Hershey to stay at a hotel overnight. My dude’s recent stress test didn’t have the greatest results, pacifically the aptly named ‘widowmaker’ looked concerning, so he’s being catheterized Tuesday morning to find out what’s going on. Might be his 13-yr old stent needs to be replaced, which is why we also booked another night, just in case. So, dinner somewhere in Hershey — mayhaps at the reasonably good Greek place we’ve dined at before, or we make the quick drive to Harrisburg for excellent Viet food.
Tuesday TBD. All depends on whether we stay in Hershey.
Wednesday hopefully back at casa lingua. TBH I can’t plan that far ahead RN.
Happy cooking, fellow HOs! Keep your loved ones close and eat all the good tings 
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Good luck on Monday, and great news about the cat sitter. That tofu dish sounds delicious.
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