Guisado de pollo that I made last night. Chicken thighs stewed with 1/2 a rocoto pepper, scallions, shallots, canned tomatoes, cilantro, sazon, smoked paprika, chipotle powder, bay leaves, oregano, s&p, and water. Shredded the chicken off the bones and then cooked it all way down so it was thick enough for tacos. Made more crash hot potatoes, Mexi-style (cumin, cayenne, granulated garlic), with TJs fried onions on top, and lime crema. I find that the guisado is so versatile, it’s good in so many iterations - didn’t miss the veggies (potato, corn, green beans, etc., some or all of which usually make it in there) at all, as it was so highly seasoned.
Oops - pics didn’t post! Fixed. Cuz you KNOW i took pics.
Well, you’re a lucky guy @Rooster! But what are cinnamon beads - not familiar ? My guess would be ground cinnamon bark, but not too fine?
I’ve always wanted to make a kaffir lime leaf and vanilla bean ice cream; I’ve got lots of fresh lime leaves and vanilla paste, so was going to heat the cream & half n half tonight, and let steep overnight or so. Will try one version with dairy and one with coconut milk. Will keep you posted.
Thanks for the cinnamon bits link. Can think of lots of things to use them for. Will let you know about my experiment, may add some dessicated coconut to the version made with coconut milk or coconut cream. Didn’t get it steeping last night, but will do so today.
Chicken with olives in tomato sauce which cooked in my smart instant pot while I was at work (all I had to do was heat it up when we got home). Served with big Caesar salad and basmati rice.
Have been thinking about aloo paratha - flatbread stuffed with a spiced potato mixture. A while back, I came across a recipe that skips stuffing and mixes the flour directly into the potato (like gnocchi dough)… so much easier, but it tastes like a different dish.
Anyway, I decided to use up some of the accumulated sweet potatoes this way.
Pressure cooked a long one, then riced it and mixed in the spices, ginger, and a some zhoug (in lieu of cilantro and other things). Added chapati flour to form a pliable dough, divided it and let it rest (well, I made one and ate it - taste test ).
I had just finished rolling out and griddling the rest when a friend called to ask if we could meet for dinner… so I packed up half of them for her and went out for Thai food
No vegetables needed for this night of , is it going to rain or snow. Loved this meatloaf . A recipe from the web . Tweaked of course. Mashed potatoes. Wine to drink.Cheers.
Seems to be the week for us to have one bowl dinners. Penang curry with stuff I had on hand. Tasty! Homemade banana bread for dessert, posted on the baking thread.
My second batch of spaghetti I used a 4:1 ratio, soft : hard flour, texture was better, but didn’t leave enough drying time on the rack, some stuck together!
Instant Pot “Alfredo” bow ties (jarred sauce), roasted salmon, steamed broccoli, and cucumber salad. Cooked for the niecelet and MIL. I miss home so much
I’m not sure if since having a kid my tolerance for other people’s b.s. has gone down, I’m less driven for others’ approval, or I’m just really stuck in my routine - but being out of our element really sucks. I’m constantly holding back an eye roll or biting my tongue.
I’m attributing it to stage of life, being honest with myself, having better insight, and so on. In addition to waning tolerance for bs and hypocrisy.
But my reactions are controlled most of the time, which is why it’s such a relief to come home and shake it off.
And while I’m there, I seek out individual conversations with people I want to spend time with, switch the topic freely to something neutral (food, tv, books, weather), and allow myself to take a “break” (bathroom, walk, pick up a book or magazine, call someone I want to have a long chat with) when I need it.
Friend of mine just had major surgery, returning home today
Thought I will make Congee for her
In China, rice congee is considered food for the unwell.
Her husband is a spicy eater but she does not like spicy food , neither is she adventurous in her eating. She did like my chili crisp. XO as well as my oyster sauce with scallops. ( I taught her how to make Chow Fan using those condiments)
Cooked rice in my rice cooker for porridge ( slow cooking mode) 6:1 ( water to kokuho red rice Use 3 cups of uncooked rice. I used around 4:1 for water initially, then when porridge was almost 75% cooked, I added broth to the rice, and added more as I kept it warm till my friend arrived home. Porridge absorbed water but the more broth, the tastier it is.
I added some star anise ( had to be very careful not to make it too strong, tiger lily buds as well as dried porcini mushroom in the water, smashed a piece of ginger.
Then when almost done, I add vegetable and duck bone broth, till rice became had the thick creamy consistency of porridge.
I grind chicken breast
Stir fried the chicken breast with Evoo, garlic, caramelized onion, ginger, added XO sauce, oyster sauce, rice wine, sesame oil. Shao Xing wine, Chinkiang vinegar, chili crisp, and chili with black bean sauce.
Added this ground chicken mixture to the cooked congee with half a tin of pickled sweet and sour mustard And 1/3 bottle of pickled bamboo shoots ( small amount as I am not sure if she will like it ), brought left over for her to add by herself if she wants more.
I kept the congee on warm till she arrived home from the hospital, run it over ( she lives 5 minutes away, added spring onions and fried scallions and fried shallots on top. )when I got to her place. FORGOT TO TAKE FINAL PICTURES.
I had a bowl for my lunch, it was excellent but I had to add more spices to mine based on my taste.
Would have been great if I had pork fu or pork sung for her to add to congee. ( dried pork ) I used to have a tub of each lying around when I do not feel like cooking and just eat it as such or add it to my rice. Pork Sung is more crystalline crunchy whereas Pork Fu is dryer and more fiberous.
Also would liked to have as side dish century eggs. Slated duck eggs or YuTiao ( Chinese crueler or doughnut sticks)
? My guess would be ground cinnamon bark, but not too fine?
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