Because it didn’t brown? I find panko on top needs to be baked ahead on a sheet pan or something with some butter or oil to the desired point of brown, crunchy goodness and then applied. It gets barely any darker once it’s on top of something.
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I have hot paprika, cayenne, dried chilies, fresh chilies… I think I have the heat level covered 
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No, it was pre-browned - I just didn’t think it added anything to the taste or texture of the finished product.
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Hello friends we’ve had a lovely week with sunny warm temperatures during the day and cool at night so it has been nice for sleeping. We got a little rain yesterday but our lawns and gardens are still parched. I don’t think I’ve seen it this dry in Ottawa in awhile but I continue to get an abundance of veggies in my CSA each week. I don’t have any big plans for this weekend which is unusual. The galleries I visit seemed to have wound down their summer programing so I will just sit and wait for the next round of exhibitions to start up for the fall. And I don’t see any interesting movies playing this weekend so I may curl up with a book this weekend or do some other relaxing activity. It won’t hurt me to get some rest for a change 
Earlier this week I started reading “Martyr” by Kaveh Akbar and I’m really enjoying it so far. Onto my menus for this week:
Today: I bought sushi for lunch since I wanted something lighter lunch today although I got a generous amount of sushi in the container I bought. I will have a Greek salad for dinner.
Saturday: I’m still working on finishing up some bagels in the freezer and cream cheese in the fridge so I will have a repeat of last Saturday’s dinner - toasted sesame bagel with cream cheese and cuke and a salad on the side.
Sunday: Spring roll bowl.
Monday: Smothered chicken and green beans from one of my cookbooks: “Going Solo in the Kitchen” by Jane Doerfer. This recipe is basically stirfried chicken with mushrooms and green beans in a chicken stock based gravy. I’ve made a few recipes from this cookbook and they’ve been successful so far, so I am going to give this recipe a try for the first time.
Tuesday: Pork chop, corn on the cob, green beans.
Wednesday: I will have the last serving of dal from the freezer. I am anticipating getting squash soon so I would like to make room in my freezer for when it arrives in my CSA.
Thursday: Fettucine al pesto , green beans and roasted red pepper dressed with an evoo red wine vinegar vinaigrette.
Have a nice week everyone.
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Hi, all! Cooking for 2 in Chattanooga. Plans for the week:
Breakfast: Blueberry muffins
Saturday, September 6: Grilled pizza and banana cake with friends, who are bringing all manner of toppings. I’ll have sautéed fancy mushrooms, roasted cherry tomatoes, and BBQ chicken available as well as good old pepperoni and cheese
Sunday: Tarragon chicken breasts from the archives; something with potatoes; peach and green bean salad
Monday: Pan-roasted fish with cherry tomato sauce; maybe rice
Tuesday: scrounge
Wednesday: Sweet corn egg drop soup from Family (though DH may be hitting his sweet corn limit)
Thursday: TBD
Friday: We’re going camping! I’m thinking of sous-viding some pork chops to grill at the site; sides TBD
Hope everyone has a good week–happy cooking!
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Hi everyone, another week without a lot of cooking. We made it through Belicheck’s first game coaching without too much upheaval, and given how poorly UNC played, maybe this season won’t be as much of a pain for those of us who live near campus as we worried it might be. Sorry for the students though. Lulu will be heading back to school midweek, just in time for LLD to return from Vancouver. Here is what we ate this week:
Mon: orzo with zucchini, feta, dill (I believe this was from Dinner - my most used cookbook. Amazed there are still new things to try). This was easy and delicious.
Tues: leftover turmeric rice and chickpeas with tahini sauce; salad
Wed: shrimp, fennel salad
Thurs: carry out
Fri: I got all caught up watching tennis and ordered a pizza. Alcaraz is so fun to watch.
Sat: Lulu is supposed to be going out with a friend, so I will be on my own. Maybe carry out, maybe sardine toast.
Sun: toasts with sauteed leeks, tomatoes, and fried egg (Dinner in French)
Hope everyone has a wonderful week.
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That orzo dish sounds great & easy! I have a surplus of dill to use up (and always have feta in the house), so I may make something like that on Monday. Thanks so much for the inspiration. Now to figure out the remaining week
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Which cookbook called Dinner? There are a confusing number with that title. Melissa Clark’s?
Also we are in September now. I’d move it but don’t know how.
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I’ve flagged and asked everything that’s September planning to be moved
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@LindaWhit could you do your magic and move to the September thread? 
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Done.
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Thanks @LindaWhit!!
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We just do the tri-tip in the oven. The marinade keeps it tender.
The silent reading was at Mysterious Galaxy (since I seem to recall you’re familiar with San Diego), and it was amazing. Dozens of people scattered around the store, silently reading books and snacking. Raised money for a good cause, too. Can’t wait till they do it again!
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Letting TJs take care of us.
For two adults in San Diego:
Breakfasts: granola with fruit and almond milk
S: (tonight) takeout
Su: Taco soup - with leftover taco filling from the freezer - soup
M: Southwestern salad (TJs mix) with chicken - salad
T: Pasta with fresh tomatoes, spinach, and cheese - vegetarian
W: Langostino tacos - seafood
Th: TJs turkey meatball subs, watermelon on the side
F: TJs orange chicken, veggies, rice
Take care of yourselves!
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I hope you like it - it’s got a similar profile to spanikopita.
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Oops, sorry about posting in the wrong thread. Thanks to mods for changing it!
Yes, another sorry - I meant Melissa Clark. My copy is duck taped together at this point.
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Good to know. Thanks @LulusMom1!
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Cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly interesting middle-aged folks in Happy Valley.
TONIGHT: I have a variety of fresh herbs to use up (lotsa dill, basil, mint), and it happens to be Spicy Sunday, so I’ll make the NYT brothy Thai curry with silken tofu and herbs, adding mung bean sprouts, probably a Chinese eggplant and a protein TBD (chicken or shrimp) to the party.
MONDAY: the two Wegner’s chuck & brisket patties will be turned into hatch chile cheeborgerz, maybe we’ll have fries with them this time.
TUESDAY is market day. I plan on getting a peck of green beans to blanch & freeze, although I might turn some of them into Sichuan green beans with ground pork.
WEDNESDAY we have tentatively planned our next ladies night, but if we sit this week out, I’ll make a burrata Caprese followed by TJ’s corn & ricotta ravs with fresh corn sauce.
THURSDAY maybe egg-fried rice with the last of the sweet/salty Lao sausages & a bunch of veg
FRIDAY or SATURDAY could be a poker game at a friend’s house, so no cooking @casa lingua
SUNDAY something spicy.
Happy cooking, eatings & readings, fellow HOs
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Howdy, y’all. Cooking for three in the Boston burbs. It’s been raining for the last day or so - I’m glad I did the grocery shopping yesterday, it’s been nice lounging around today.
Sun: slow-cooker chicken ragu with herbed ricotta (NYT) - but I’ll do it in the oven as I’m not a slow cooker fan, and with b/s breasts instead of thighs as we don’t like dark meat.
Mon: “chicken and green bean stir fry” aka pad prik king (NYT), jasmine rice
Tues: burgers, fries, roasted broccoli
Weds: tacos, refried beans
Thurs: pork fried rice - rolled from last week when I decided I was too tired the night before to make rice, so we had burrito bowls instead.
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Hello all!
Another week gone in a blink, some ups, several downs: three funerals / prayer meetings, a sobering change of pace. When one lives far away, such losses in the extended family aren’t real until the next visit; it’s stark to be here for so many. On the lighter side, it reminds me of the movie Four Weddings and a Funeral (except these days it seems to be Four Funerals and a Wedding), because I am seeing some relatives and friends I haven’t in a really long time.
Ideas for the week:
– Kheema shepherd’s pie
– Butter garlic crab + sides
– Sushi bowls
– The Parsi home chef’s food that never got ordered – chicken farcha etc.
– Paya / goat trotter soup + salad + fresh dinner rolls / pao
– Baked potatoes + steak + salad
– Chicken salad sandwiches, probably “junglee” (wild) style – adding red onion, green chilli, and cilantro
Wish you all a good week.
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