I have found that Hand Blenders (like the Braun MultiQuick) work very well for pureeing rehydrated Chilies (especially Chili Guajillo) in smaller amounts without adding much Liquid. Using the mini Bowl attachment.
Also works well for making wet Masala Pastes.
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Besides the food you highlight, I have admired that table/counter top in your posts for quite awhile now.
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Their counter is something to behold — a lot of gay culture references (natch) can be found, as well as local celebrities and musicians. I’m flattered and humbled to have our band’s name included 
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Double protein dinner salad.
Romaine, boiled egg, Italian tuna, tomatoes, olives, cucumber, pickled onions and Parm \Regg
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That looks SOOOO good!
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Thanks 
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White bean puree with garlic, lemon, and herbs, roasted portobello mushrooms, and fried garlic and sage. We had this with pita bread and adult beverages!
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Old standby. Italian sausage, onions and end of season mismatched peppers from his garden. Time to let it go. Cheesy garlic bread. Romaine salad with baby beets, blue cheese and toasted pecans because I was out of walnuts. I’ll have to remedy that. Pecans are no match for walnuts when it comes to BC.
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I’m a fan of the gravy style enchilada sauce without tomatoes. Easy peasy ingredients, low and slow, packaged up in meal size portions and frozen for future meals.
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Afghan Aushak meet Chinese pot stickers.
I’ve made a Food52 recipe for Afghan lamb dumplings a few times, and while I love the flavor profile, I’ve never been 100% on the texture (as recipe is written).
My version tonight moved the meat from the sauce to the leek-and-scallion filling, with the seasonings divided between the two. I used home-made gyoza wrappers (not factory made), and cooked them up pot-sticker style before drizzling with the tomato sauce and serving with the yogurt dip. Delicious, with the chew and bite I’d been missing.
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What recipe do you like?
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I really like the canned La Victoria and San Miguel enchilada sauces, they are worth the $3.49-$5.29 to me! 
I also have chili powder, guajillo, Chiles de arbol on hand, as well as chipotle and ancho chile powder. I use them for other stuff.
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Chicken and leek stew. Gourmet wild rice blend with onion, carrot, red bell, chicken broth, parsley. Spinach salad, hbe, bacon, sweet & sour dressing.
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I’m pretty sure this is an amalgamation of a few recipes, but here’s what I use:
75 g. AP flour
75 g. bread flour
Pinch of salt
75 ml. boiling water
1 1/2 t. oil
About 3/4 to 1 1/3 c. filling
Whisk together the dry. Drizzle in hot water. Stir and knead until cohesive. Wrap and rest 30 minutes. Knead a few more times until smooth. Wrap and rest another 30 minutes. Divide and shape. Makes about 20 well-stuffed gyoza using a #70 scoop (1/2 lb. of meat plus vegetable add-ins).
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Oh that sounds like a winning combo!
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The market had fresh cranberry beans, I had a sausage and the leftover tomato sauce from a few days ago. So, the beans simmered in the tomato sauce with sliced air-fried sausage, over farfalle. Pasta e fagioli? Sort of, I guess.
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Today was not a very food-centered day. I had a much needed hair appt, ran some errands that involved uninteresting groceries & booze shopping, picked up my gig gear at our house… and had a really boring, really late “lunch” of TJ’s tomato & feta soup. I’d hoped to find the gochujang sauce I discovered at our friend’s place last week, but OF COURSE they discontinued it in February #FML.
Anywhos, while there was a promising food truck on the premises of the brewery we were playing tonight, I can’t do a smashburger before a show. My friends sure seemed to enjoy theirs, however #LOLSOB
And while the gig went really well, my dinner just now consisted of cold roti chicken from the Giant supermarket eaten straight out of the plastic container (no utensils required), followed by two babybel pucks carefully nuked to tender, warm gooeyness, followed by today’s culinary highlight: TJ’s dark chocolate toffees with roasted pistachios (practically a NO BUY in our household bc it’s too dangerous to have around).
Time to call it a night soon. And put those darn toffees away 
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Found myself as a ride along to Costco on Sunday. Sure , I’ll go its a hour away .I haven’t been in years .
Picked up those lamb rib chops . She says ." Look they have crawdads . " No those are head on prawns. Grabbed a container.
Marinated in olive oil , salt , garlic , lemon . Dressed with parsley. They were more fun to eat than tasty. Would I buy again , probably not . They weren’t bad .
Ill just stick to the 16 / 20 shell on in in the bag .Cheers.
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