Variation on Stifado - Cubed leg of lamb stewed with romano beans, potatoes, tomatoes, onions, garlic, thyme, tomato paste and finished with some feta.
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Just one scrambled egg, with some shredded prosciutto and a slice of havarti. My appetite hasn’t been good since the election.
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Thank you
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I don’t have much experience making meatballs. Do you freeze them raw or cooked? Based on your method of freezing then vacuum sealing I’d guess raw but thought I’d double check.
Ugh. Looking at this on the larger screen at work - looks dry AF (ETA: which it kind of was). And as for flavah-flav - it was OK. Not my best work.
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I freeze them cooked . When frozen I then vacuum seal them .
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Thank you for the clarification
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I have that jar with those in there, too.
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No pics😰 Day 8 of Covid
I was hoping that if I cooked something I haven’t made in awhile, I could taste it. Hah!
Stuffed red bell peppers, Caesar salad and rhubarb pie. No sensation.
I purchased a dozen rep bell peps early last week before the covid hit and roasted all but two for future soup. Around here, when they are on sale for less than $1 each, I try to buy a bunch of them. I think I have enough, roasted, pureed and frozen for holiday soups now. Probably the most expensive roasted red pepper soup, too.
I stuffed two with ground beef, l.o. rice, some grated carrots, grated cheddar, dehydrated onions, s&p, Italian seasoning, tomato sauce and topped with more cheddar. Left over pepper stuffing went to make a ramekin meatloaf for later.
My Caesar dressing is usually pretty zesty, at least the roomate enjoyed it.
As for the pie, I just wish I could enjoy it!
No taste + no real desire to eat = a few # shed
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= total bummer. Hope it goes away soon!!
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I’m so sorry. That sucks. Feel better.
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I made tagliatelle with seared shrimp in a spicy marinara with fennel bulb and seed and shallot. Broccoli with Parm on the side.
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My damn knee kept me up with absolutely excruciating pain most of last night until I finally gave in & popped a Tramadol at 4 AM. Guess I’ll avoid kicking for my future workouts 
Took things easy today. Read, napped, recovered.
Dinner was delivery Peruvian chicken & Peruvian fried rice, plus my PIC’s aji verde.
I made a salad with butter lettuce, cukes, tomatoes, avocado in CK’s ranch dressing.
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Again with the butter-roasted salmon and scallions (ala Mark Bittman/NYT). Here a nice BC King salmon, with leftover parsley-ed potato gratin. Salad greens in vinaigrette.
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I want to taste this!
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Lucky Nephews!
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My avocados ripened, so I changed gears, picked up a cucumber and made Sunshine a big plate of California Rolls. I had just enough (imitation) crab.
Sunshine was quite HAPPY!!
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i relapsed this weekend with a bad cold, but on Sat. my sister and i tried our hand at a couple of Japanese snacks - onigiri and tamago sando. both turned out delicious, but both need tweaking. i’d purchased an onigiri form on our trip but somehow it was lost, so i got two (big and little one) online. This first batch was tuna and pickled radish, with yuzo furikake my sister brought back from Kyoto. We just need to get the hang of wrapping it with the nori. The sando was great, but the filling should have been refrigerated for a while as the whole thing was floppy and a bit hard to eat. we’ll try both again.
Dinner that night was a friend’s gifted fantastic pork pozole - one of the best we’ve ever had and she winged it!
spent the day in bed, but Sunday night I made myself cold buckwheat soba noodles and sweet/salty dipping sauce. The BF made this for me about a week after I got back from Japan, but the package instructions for the soba had him overcook them and they fell apart and turned mushy. So I thought I’d try it myself. Cooked them for just a little over half the time suggested, and they turned out perfect. So good, with grated radish and scallions.
i worked from home today so on my lunch hour I prepped NYT’s Pastina ala Pomodoro…
basically, it’s like a risotto made with pastina, tomato passato (made a cheater version with canned San Marzano tomatoes and fresh basil), and plenty of parm regg. Recipe said orzo is traditional, and i know that’s been the It Girl here lately, but i adore the little star pastina so I went with that. THIS WAS SO GOOD. Tomato-y, buttery from all the cheese (i used extra), loved the texture… though it was a more proper risotto texture when i first took it off the stove, but since it sat a while it firmed up. Still, a really wonderful dish that is going on repeat.
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