I tried this today - mixed quinoa (about a third of total) and cooked it with my usual brown basmati…seems to have turned out ok:
Waiting for it to cool a bit before it goes into the fridge…
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Let me know what you think of this - I have the cookbook but struggle to find recipes I want to try…
I’m not @LulusMom1, but if it’s this one (gift link), we’ve had it numerous times (with ground chicken) and love it:
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This was easy and quick, and really delicious if you like Korean flavors.
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I have made this before and love it. The beans and ground turkey or chicken (have done it both ways) with the lemon are delicious and both earthy and bright.
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Cooking for 3 in southwestern Ontario
Sunday: take-out pulled pork, brisket, fried chicken, cole slaw, baked beans
Monday:
Maple ginger salmon
Potato, pickle and egg salad, potato egg apple pickle salad (2 separate bowls, one DC likes apple more than the other does!)
On the topic of Dutch Hussars Salad / Huzarensalade / Huzaren Salade Salads - #340 by Phoenikia
Sautéed homegrown spinach
Braised asparagus
Brown sugar ginger navy beans
Dutch Apple pie (crumb-topped) from a small-town bakery. I’ve been buying apple pies and cherry pies when I pass through small towns lately, and freezing the pies for later.
Tuesday:
Roast duck (it’s been thawing for 36 h)
Wild rice pilaf
Braised parsnips
Green salad
Wednesday
Mac and Cheese
Thursday:
Probably lamb souvlaki
Sides to be determined
Friday:
Haddock or another white-fleshed fish.
Sides TBD
Saturday:
Ribeye
Sides TBD
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Last weekend was a family event
Saturday casserole of frozen shelled shrimp with purchased alfredo sauce and linguini and brocolli
Kids had mac and cheese
Sunday big lunch at local inn
Dinner was the first cookout 2025. Cheeseburgers and fixings, gf rolls for the gf people. A big purchased ice cream cake for dessert. GF people decided to go for it.
Monday back to one diner leftover Shrimp casserole
Tuesday leftover cheeseburger
Wednesday swordfish and corn fritters
Thursday roasted acorn squash stuffed with mac and cheese
Friday Steak sandwich and corn fritters
Saturday pan fried hadock and acorn squash
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Hello friends festival season is in full swing so my life is about to get a little busier during the next few weeks. I narrowed down four food related festivals this weekend that I am interested in but I am settling for one (our bi-annual ribfest) mostly because these festivals are a little pricey and also because they are outdoors and it looks like it will be raining this weekend. I have a busy day at home tomorrow and probably won’t feel like cooking dinner so I will probably run up the street and get bbq’d something from ribfest for dinner and call it a day. So my plans for the upcoming week are as follows:
Today: My take-out lunch today is a salmon poke bowl which I am enjoying very much. We have a grocery store chain in Ontario called Farm Boy (apparently similar to TJs) and a sushi catering company called Ah-So catering has a stand in the store. They make sushi from scratch on a daily basis and the ingredients are very fresh and they sell out quickly. I am now making my way through their sushi section and I’ve been happy with what I’ve ordered so far. Dinner tonight will be a salad.
Saturday: I’ve been going out most weekends lately so today I will stay home and visit my apartment. I will give the floors a good vacuum, get caught up with laundry, and I have a couple of dishes to make. I picked up my CSA yesterday and got radishes with the tops still attached so I will make pesto sauce from the tops then pop it in the freezer then make stewed rhubarb to serve over my yogurt for breakfast. Then, when I am finished cooking and have a fridge full of food, I will go to ribfest and buy dinner 
I will buy bbq’d meat of some sort for dinner so I will probably dip into my veggie stash at home for a side dish since the sides they sell at ribfest leave a lot to be desired.
Sunday: I am going to an artist talk at one of the art galleries at City Hall. They just installed some new security gates at two of the three entrances. (I’m not sure if they installed gates at the third one although it wouldn’t surprise me if they did.) When I heard earlier this week that security gates will be installed at City Hall I thought they would be just installing them near the council chambers but they seemed to be installing them at all entrances so I hope it won’t be too difficult to get in. And they don’t have a security guard on duty anymore either. I don’t know who came up with that assinine idea but they didn’t ask me for advice 
so I will have to move on with my life. Dinner will be a basa fillet with a cucumber tomato salad on the side.
Monday: Sketching class. I will reheat the last serving of dal in the freezer for dinner.
Tuesday: A repeat of last week’s scallop edamame salad.
Wednesday: Pork and asparagus stirfry.
Thursday: A repeat of last week’s gnocchi with tomato/spinach sauce and a salad on the side.
Have a nice week everyone!
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June thread is up, in the nick of time!!
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Hi everyone, hope you’re having good weekends. Only 3 more days until LLD comes home, and Lulu will be back the following week. The bedroom is so tidy now - it makes me so happy to walk into it. Another week without much cooking. Nice to have a bit of a break. Here’s what I ate:
Sun: big salad with lettuce, corn, bell pepper, avocado, scallions, and sautéed shrimp with jalapeño ranch dressing that people were raving about on the New York Times COTM thread. I can see why - thedressing is delicious.
Mon: leftover salad, leftover pizza
Tues: angel hair with raw tomato sauce with capers, garlic, olives
Wed: took myself out for a martini and crab legs
Thurs: crispy tofu with ginger and spicy greens (M. Clark, Dinner), rice
Fri: carry out
Sat: either leftover tofu or some sort of toast thing
Sun: whatever I don’t have tonight
The world is crazy, and I’m so grateful for this group. Have a good week!
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Festival season sounds like a lot of fun!
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How did the duck turn out? (And how do you cook it?)
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It is! Ottawa is festival central during the summer and I will never run out of things to do.
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It turned out quite well.
I seasoned it only with pepper.
I warmed the leftovers the next day by braising them in the defatted jus.
Day 3, I threw the carcass and leftover duck in the freezer, in case I’m inspired at some point.
I made a Cumberland sauce with black currant jelly,
and a roasted rhubarb condiment with vinegar and sugar
I roasted it really slow. 225 convection on for 5 hours, then an hour at 350 convection on for an hour. I pricked the skin many times to help the oil escape, and I flipped the bird at least 3 times. 
@Saregama , what do you have planned for the coming week?
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Looks fabulous!
I posted next week’s plan on the June thread:
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This sounds like heaven.
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