So my husband started a low carb eating plan and I have been cooking all kinds of different things as result.
Tonight’s dinner was eggroll in a bowl. Definitely tasty.
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Better than the other way around
Happy Birthday
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Egg roll in a bowl is one of my favorite quick easy dinners. It’s super versatile.
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Thanks! He’s great, well…he’s adjusting. We just celebrated his third adoptiversary. He’s not much for change and extremely anxious at baseline so quadrupling his territory and moving from the only place he’s ever lived has been a bit of an adjustment. He’s spent the last 3 weeks mostly hiding under the bed but seems to be slowly warming up to the place and accepting it as his new home. It’s been a bit stressful as he is now an IBD kitty so stress is a risk for flare. He had a few health struggles last December which resulted in open surgery but fortunately we were finally able to get to the root of his GI issues, poor guy had severe IBD. He’s now on meds, gained 4 lbs so hoping he stays stable and gets comfortable so I can get another cat…
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Happy to see you here!
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Everything on the platter was from the FM -a perfectly summer meal.
Salad of romaine, cherry tomatoes, arugula, cilantro, and mint. Topped with grilled potatoes, asparagus, green onion, and zucchini. The sausage was chicken, cilantro, and lemon. Toasted baguette and a nice red wine were sides.
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Tonight’s dinner was Lasagna stuffed peppers with a side of spaghetti squash tossed in truffle sauce.
I hate peppers, so can’t comment but husband said they were amazing.
Spaghetti squash is my new way of to combat "rich " sauces like those high in oil content.
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It is SO HOT in NYC right now. So simple was the name of the game last night. Grilled flank steak, pan roasted cherry tomatoes and a riff on a cilantro salad I discovered a few weeks ago - this time, I did chopped cilantro, minced jalapeno, peanuts, sesame oil, soy sauce, grated ginger and a squeeze of lime. Refreshing!
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WFD: ~ Vinegar-Glazed Chicken from Stir-Frying to the Sky’s Edge page 136:
chicken thighs; Szechuan pepper; sesame oil; black soy sauce; light soy sauce; Shaoxing rice wine; scallions; dried red pepper flakes; ginger; peanut oil; Chinese black rice vinegar; garlic. We omit the salt. Here’s an online recipe that looks pretty much like the book.
~ COTC
~ Salad w Napa & Tomatoes & Herbs, S & P & a drizzle of Bragg’s cider vinegar & EVOO.
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Made a very early (for us) dinner last night of Greek-style marinated BISO chicken thighs and choriatiki. I was apparently hungry enough at that hour to devour most of the salad before the chicken was done. Oops 
The reason for the early dinner was the still ongoing arts fest in town and a bunch of music acts I wanted to catch. Dragged my man to a 20s/30s jazz show followed by a visit to the local gay bar, where my ex-bassist was playing a duo with a pianist.
Finally checked out another friend of mine - a great soul/funk singer - to close out the night.
Midnight munchies had us tear into 3 leftover slices of PH meat lovers’ pizza from our poker night a couple days ago, generously doused in TJ’s mightily hot habanero sauce. Plus two mini ice cream sammiches. Why, lousy!
Today, I must be good. Sashimi is on the agenda at the CBDTR, plus martini(s). That’s a diet drink, right? 
Happy Sunday, y’all!
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Headed down to Dunsmuir this evening to try a new Mexican restaurant in town . Supposedly they make their own tortillas . Everybody I talked to says the food is good . Nayarit style and they serve ceviche also .
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I’ve got some pork ribs rubbed with Thai red curry paste in the oven, which will eventually be sauced with a coconut milk concoction. Salad alongside. I’ve also got a Mexican-spiced meatloaf in there for DH’s lunches this coming week - beef and pork, eggs, ricotta, cumin, chile, plus some sauteed vegetables to keep it tender. I’ll make a tomato chipotle sauce to glaze it at the last minute.
I am counting the MINUTES until I have outdoor space for cooking!!!
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It has been really really freaking hot and sticky here in nyc…
Last night dinner was out with friends, we shared a bunch of dishes, my favorites were the potato dill flatbread (which isn’t very flat at all) and the surprisingly delicious chive dip that came with the crudite. Plus some wonderful fancy craft cocktails (in the photo is my first drink that included lots of fresh ginger, rum, and some bitters)
Tonight was an everything salad with massaged kale, cucumbers, cilantro, raw corn, cherry tomatoes, sunflower seeds, hemp seeds, yellow bell pepper, lots of skillet popped lentils, and a miso tahini dressing.
Frozen grapes will be dessert
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Dinner was decided last night driving home from a friend’s after-wedding party. Definitely NOT the weather for it, but a gal wants what she wants when she wants it, right? Well, at least when it comes to food that I’m cooking and the A/C is cranked up. 
BISO chicken thighs with sherry-braised mushrooms and tomatoes (with a sploosh of champagne vinegar), and a smidge of heavy cream and some freshly minced thyme, finished in the oven. A mince of one of my baby Cajun Belle peppers and fresh parsley for garnish.
Leftover rice and steamed green beans. Wine. Because that dreaded four-letter word starts back up tomorrow.
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More grilling here- we’ve been grilling a big pile of meat twice a week and eating from it for a few days to keep the kitchen cool. I did parboil some of the smaller potatoes from the garden to be finished on the grill but that was the only indoor cooking. 6 pounds of chicken thighs and 3 pounds of skirt steak will get us through Wednesday. The chicken has pollo a la brasa marinade and a quart jar of the green aji sauce I made earlier waits in the fridge. Just s&p on the skirt steak. A big pile of Jimmy Nardello peppers will be oiled up and grilled as well.
I planned on making harissa today but just picking the Tunisian Baklouti peppers was enough for one day after touching the corner of my eye after picking them… No bueno.
Another round of aji amarillo are almost ripe, Maria… Your package will be ready to mail soon!
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ohhhh i want that right now…
nice!! so kind of you!
i have tons of catching up to do, i see… emglow, happy bday! and i missed your post about the corn, not sure which recipe you were referring to - there’s been a lot of corn!
Trockwood, i made the sauteed dates for a friend’s dinner party last night - as an amuse bouche with toothpicks. Wonderful. Served with a french pink bubbly. i’ll be making them again.
welcome, fieldhockey!
Weezie, thanks for still thinking of me with the aji amarillo!
now on to the many eats of the past way too long!
pan fried chicken with aji verde but mixed with avo (BF’s mother’s own special recipe) corn, roasted taters, and a slice of melty-mexi frying cheese.
steak, cauli/corn pine nut and chili thing.
BF’s keftes. he was not into cooking that night, not his best effort! but that’s my leftover cilantro/lime rice, not sure where the pic is of that dinner… but damn that rice was good.
chicken thighs again, some incredibly good delicious chipotle/butter potato thing the BF made, corn salad.
red and green sauced carnitas and cheese enchiladas - made the sauces from scratch and the red one turned out phenomenal! it was a great batch of carnitas, too.
Chilaquiles made with some of that red sauce. and more carnitas. and and egg! so, so good…
mexi-corn on the cob rolled in mayo/sour cream, dried, roasted & ground ancho chili and cilantro went with carnitas tacos (and more red enchilada sauce - we kinda couldn’t stop eating it. but, also, in between these meals we went out for dinner a few times.)
chicken thighs with FM shrooms, padron peppers, red leaf lettuce salad.
and finally, tonight’s rib eye with broccolini, chimichurri, burrata with roasted tomatoes and basil, pesto corn, and roasted golden beet hummus.
jeez louise… no wonder i can’t lose a pound!
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Incredible meals Maria
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thanks, Scuba!
