Hi everyone
Back from a long weekend of graduation and festivities and preparing for a longer visit to mom.
Trying to mostly eat in after so much eating out. Also trying to include a salad or veg to start meals, at least while I’m in my own kitchen; balance will change when I’m with more family.
Actuals for the past few days:
– Ghee pepper roast chicken and cabbage-coconut salad from the Cooking-From cookbook thread for Gunpowder + chapatis + rice/quinoa blend – recommend both, not a dud yet flavor-wise from the book
– Leftover doctored Thai green veg curry + salmon + arugula & carrot salad with leftover Japanese dressing + a small starter of brown butter scallop chirashi-ish
– Dim sum style black bean pork ribs + garlic green beans + quinoa/rice blend + arugula & green bean salad with Japanese carrot-ginger dressing
– Khichdi + mustard-roasted salmon (mustard paste from Gunpowder, leftover) + snow pea & arugula salad
– Pan-roasted chicken thighs + salad, twice so far (fennel salad once, arugula salad another time) – going to get more chicken because this is so delicious for being so easy – + pan-seared frozen jumeokbap / rice cake from TJ’s that was really good reheated this way
Ideas for the next few days:
— Chicken Quesadillas with leftover roast chicken + salsa fresca + Greek yogurt instead of crema + tbd salad
— Viet Garlic Umami Noodles with maitake & king oyster mushrooms I need to use up + Viet cabbage slaw with nuoc cham dressing + tbd protein
— Chicken Satay Bowls (using doctored TJs satay sauce) + Viet cabbage slaw + quinoa/rice blend – have been mildly obsessed with the ease and flavor punch of the ready satay sauce added to cut-up chicken thighs and pan-sauteed (4th or 5th repeat in 2-3 weeks!)
— Maybe Masala Fish Cakes from Gunpowder + salad, or maybe I’ll wait & make them when I’m home
— Maybe Thai Larb (I have sautéed and frozen ground turkey) + Viet slaw + quinoa-rice blend --but not sure I’m feeling it
I did bake lemon muffins last week (after AGES, I was reminded 
) for the littler kiddo (who’s taller than me, go puberty) – decided to do it with him instead of in advance, and he was excited to DIY (also made me double the batch 
). We also made (pretty fantastic, I will shamelessly say) mac & cheese together, all the evening I was leaving bec it was so busy with graduation stuff the rest of the time…
Other kiddo (can I call him that now that he’s on his way to college?) wanted dhoklas (steamed rice cakes) and khichdi (comfort food, rice and lentils cooked together, risotto texture), so those were made, portioned, and frozen for him.
Now thinking if there are any specialty ingredients or foods I want to carry for mom & sis, but I don’t think they’ve eaten through what I took a couple of months ago, so I may be traveling lighter this time.
Wish you all a lovely and delicious week!
