What is coastal style rice?
I like a recipe from Rick Bayless. I couldn’t find the original link to his site, but it’s reiterated here on food.com:
Hi, all! Cooking for 2 in Chattanooga, where I plan to cook like it’s fall even though it’s Not At All fall weather…
I was looking at the article on the NYT’s Top 50 recipes this week and recognized lots of WMP favorites!
Breakfast: Blueberry muffins
Saturday: Spinach crêpes with roasted squash
Sunday: Tomato chicken and rice soup, corn muffins, grilled or roasted veggies, apple pandowdy
Monday/Tuesday: Scrounge
Wednesday: Salmon with ramen and roasted broccoli
Thursday/Friday: TBD; Friday will probably be popcorn and wine in front of the new season of GBBO!
Hope everyone has a good week. Happy cooking!
I have this one saved (it’s kinda like Chipotle rice but better)
Hello everyone
It’s been a busy and stressful week, so not as much cooking as I would have liked to do.
Actuals:
— Pasta with a light pesto cream sauce (mostly mushroom ravioli, with a second round of mafalda because I thought the ravioli might be less) – no leftovers!
— Indian chinese — hakka noodles, vegetable fried rice, szechuan chicken lollipops, sweet corn soup, vegetable wonton soup, truffle edamame dumplings
— Masala cheese toast and sandwich toast
— Frankies
— Masoor (whole brown lentil) biryani + grated carrot salad, yogurt, and papad
— Goat breast rib korma (made by mom) + parathas and rice
Not many remaining days to plan for, and I’m a bit sad as usual:
— Maybe fondue night, if I can get all the pieces together (aside from the fondue in the freezer, lol)
— Favorite Chinese (not Indianized) – young chow fried rice, various cheung fun, pan-fried noodles + the roast goose and char siu I carried from HK
— Biryani – either mom’s or my favorite takeout version
— Some kind of stuffed pasta – jumbo shells or lasagna roll-ups or similar
I STILL have to bake — focaccia and a baby boule.
Wish you all a lovely weekend!
That Chicken Soup Manifesto cookbook source for the tomato chicken & rice soup looks interesting - thanks for the recipe link. It calls for chicken breast however I’ll probably try it with thighs. I have 5 pounds of frozen chicken thighs cluttering the freezer ( the price was great but what was I thinking??) and need to plan chicken-something once or twice weekly to recover.
Not that you asked for it, but here’s one of my favorite chicken thigh recipes from the old Cooking Light website (paraphrased now on food.com):
Hi everyone! LLD and I are rocking this empty nest thing so far, and Lulu is loving college and making lots of friends. Yay! I will be going to see her next weekend for Parents weekend (LLD will be away on a bike trip); seems awfully soon to me, but I will be thrilled to see her. Here’s what we ate this week:
Sat: I ended up making pasta with a turkey sausage, zucchini cream sauce (Back Picket Pasta)
Sun: LLD made crab cakes, tater tots, salad
Mon: larb, rice, roasted broccoli
Tues: carry out
Wed: fresh corn polenta with lime butter, honey, and fried eggs (I dream of Dinner); sliced tomatoes
Thurs: shrimp Parmesan subs
Fri: carry out
Sat: LLD is making filets, “some sort of potato” (anyone want to put money on tater tots?), and salad
Hope you all have wonderful weeks. I love this time of year so much!
I did (indirectly) ask for thighs ideas, so thanks for that link. It’s one you’ve mentioned before and I have it in the stack of “try it someday” recipes. A half recipe will get made with this set of thighs.
Actuals for Sept 16 week, cooking for 2 in MN. Where my calendar suddenly has something every day, making me even more happy that I’ve got meals planned.
Mon: Chili, cornbread. Tried my usual recipe but used the crockpot for the simmer, to avoid needing to stir every 15 minutes. It was OK after 3 hours for lunch but really benefitted from another 4 hours of heating and a fridge rest for Wed. dinner.
Tues: Pork loin in maple dijon sauce, potatoes, sliced Macintosh apples
BAKED – whole wheat pecan blueberry muffin tops
Wed: chili & cornbread
Thurs: Salmon, corn on the cob, Sunflower (bag) salad, chocolate zucchini cupcake w ice cream
Fri: reheated salmon with added maple/dijon glaze, mac & cheese, fresh orange, spinach salad
Sat: lunch - Individual Hoagie/Grinder sandwiches,using hot dog buns, pickled red onion, grape tomatoes
Dinner - (commercial) breaded fish fillets, corn on the cob, mac & cheese, peas, grapes
Sun: Honey spiced chicken thighs, brown rice, broccoli, red grapes. That recipe recommended by @MunchkinRedux is indeed delicious. My 2 huge blsl thighs were about 3/4 pound and I used 1/3 recipe of the spice (the rest is in a jar so prep will be even quicker next time) and 2 T of honey mixed with scant tsp cider vinegar…
Glad to hear you liked the chicken thigh recipe. I keep a jar of that spice mix around for chicken emergencies.
Maybe these? We had them at a restaurant recently, billed as Tetris Tots.
Hi, everyone. Cooking for 3 in the Boston burbs. I’ve got a doozy of a week coming up, and DH will be on kitchen duty several nights. (He did manage to handle the cornbread last week, but I’m signing him up for significantly more this week.)
Sun: chicken pot pie with cornbread biscuits (NYT) - extra veggies inside so I don’t have to make a side dish
Mon: taco chili (How to Instant Pot) with chips and cheese
Tues: Greens, orzo, and meatball soup (more meatballs!). I had to buy a huge bag of escarole and I’m hoping it goes over better than spinach did - my notes on this recipe say we didn’t like it with spinach.
I have a conference in the city, starting Weds night, so I won’t be home until well after dinnertime. (Side note: who schedules plenary sessions from 5-6:30pm?? Everyone knows they’re supposed to be early morning before the coffee kicks in, or right after lunch when attention spans are equally low. )
Weds: they’ll have French bread pizzas, I’ll find something when I get home
Thurs: I made a batch of bolognese sauce today, they’ll reheat it and make pasta, green beans on the side
Fri: takeout because we’ll all be exhausted
Another busy week ahead.
For two adults in San Diego:
Breakfasts: TBD. Starting off with a chocolate almond croissant I purchased earlier today.
S: Last night out of staycation, at a lovely French-influenced bistro.
Su: (tonight) Leftover pizza from last week.
M: TJs red pepper/tomato soup with grilled cheese - vegetarian/soup
T: TJs chicken tamale, salad
W: Salad with salami, cheese, tomato, cucumber, carrots, croutons - salad
R: Eggs scrambled with spinach, cheese, and sausage, with hash browns
F: Shrimp fried rice - seafood
Have a good week!
Your croissant had both chocolate and almond? That sounds amazing.
Actuals and plans for week starting September 20 for me. My older offspring announced he was coming by some time on their move from Kentucky to greater Boston. I had plans but made a pot of American chop suey and a batch of cheesy corn fritters. I was not disappointed when their Plans changed Saturday as my plans were baking for coffee hour Sunday at church
Actuals
Friday American Chop suey and corn fritters.
Saturday repeat
Sunday butternut squash roasted and stuffed with a sausage apple onion mix
Monday freezer dive found small shrimp and rice. I made an Alfredo sauce and local boc choy
Tuesday fish sticks and a fry up of frozen shredded potatoes and peppers
Wednesday tbd
Thursday tbd
Friday cheeseburger and salad
Truman mentioned purchased meatballs. Sound like an excellent idea!
Entertaining my folks this week.
Tonight I’ve got planned baked lemon chicken leg quarters, milk rolls (family recipe), broccoli with butter, and mac and cheese.
Wed out
Thursday probably T-bone steaks, burrata with tomatoes and basil, homemade pasta with creamy lemon pesto, and cauliflower sauteed in the pan drippings.
Friday I may make homemade Chinese – probably chicken with asparagus in black bean-garlic sauce, white rice, frozen egg rolls, and possibly bok choy steamed and flashed with oil and aromatics. Or we’ll go out.
Saturday fettuccine Alfredo (family recipe) with pan-grilled chicken breast and green salad
Sunday I’m off duty, scrounge/frozen pizza
A chocolate almond croissant is a wonderful creation.
The October discussion is ready when your plan is more for October than September.
I’ll be travelling next week, so my Sunday “actuals” post Oct 6 will say simply - others did the cooking. Grin.
Please join us to nominate books for next quarter’s COTM