There are so many different ajvars available but we like Mama’s most in the moment (the bas one is missing a bit the roasted eggplant flavors)
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Have you ever tried this Turkish hot pepper paste? This is just one example. Really addictive as well! I don’t have any sources locally. I think maybe long ago I got a jar at World Market or something.
Ah - is Bas the brand name of the the jar I have?
Roasted eggplant is the first ingredient but the eggplant flavor is not that pronounced. I will be on the lookout Mama’s.
I have not but now I’m going to have to track that down. There is a large Turkish community in NJ and I often will drive the hour to the primary town to stock up. I’m going to have to look for the paste.
I do often use Turkish pul bibber flakes.
I order them from Kalustyan’s an amazing resource for ingredients from around the world.
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Oft-repeated NYT Lemony Shrimp and Bean Stew with toasted sourdough, oft-repeated orange, fennel, avocado, red onion salad with orange marmalade dressing. Woda
I thought I took a picture of the salad but it seems to have gone poof.
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Great. I already have 2 out of those 3 ingredients. Does it all come together in15 min?
It shouldn’t take longer than 15-20 minutes. There are many different recipes out there but Kenji’s doesn’t look bad (I prefer to also add some douchi as it gives a nice umami boost). I find the selection of the right tofu quite important as some of the silken tofu can be quite delicate and crumble too easy. More recently I have used firm tofu most successful
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Yes - Bas is the brand name
Mama’s looks like this and is available mild and hot (and is normally around $8-9 here in SF)
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I used soft bc the silken is impossible to pick up with chopsticks. I think a few leeks might improve the dish as well.
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Tonight’s dinner was Chicken, Cabbage & Vegetable soup (cream of chicken base) in a bread bowl with cheese on top. The soup was really good and I’m glad I added my 1/2 head of cabbage. The bread bowl needs some work. I need to make them smaller and taller, but not bad for my first attempt.
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Since you like king oyster mushrooms - cut quite small they are also a great substitute for the ground pork
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While I can’t recall whose posts introduced me to packaged skillet gnocchi on the WFD thread, thank you! It’s how we got to this cozy Sunday night supper of gnocchi with fresh spinach, roasted delicata squash, speck, and garlic.
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My chili heads group that meets at our favorite Sichuan restaurant in town includes a few vegans, vegetarians, and pescatarians. The mapo we order is always without pork, but I think they use preserved mustard greens instead.
Being an omnivore I prefer the pork version at home.
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That turned out so well!
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Thank you… Yes, even though the shape of the bread bowl was more of a “blate”, the taste was good, especially the soup.
There is room for improvement, but Sunshine really liked this dinner, so I’ll make it again. Maybe delete the chicken and cream of chicken soup for some mushrooms and cream of mushroom soup??
I’m also glad I found a use for that leftover 1/2 head of cabbage (I had in the crisper). Sunshine was not a fan of my okonomiyaki.
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One of my go-to cheap meals with that is stir-fried cabbage with onion and garlic, shredded carrot, scallion if you have it, ground beef, and spaghetti or noodle of choice. Dress with soy sauce, a little sugar, chili flake, black pepper, sesame oil, etc. You can add a little cornstarch slurry if you prefer more sauce.
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No lemon juice?
Nope. When I make a standard tossed salad (lettuce, avo, tomatoes for example) I am all over the lemon juice. But when I make a salade nicoise I like red wine vinegar the best. Sometimes I reach for the balsamic vinegar but for some reason I’m not interested in lemon juice. It would make sense since lemon and fish pair nicely together but for some reason I don’t feel like it…
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thank you! The BF made a vinaigrette - I believe just red wine vinegar, evoo, grated garlic, s&p. it may have had some dijon in it too…
Soy sauce braised mushroom noodles from The Woks of Life One of our favorites!
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