A slightly crispy NY style pepperoni pizza
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Looks good, though.
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I was playing Mah Jongg Tuesday so I saved our ode to Mardi Gras dinner for Wednesday. Celery, onion, green pepper, garlic and diced tomatoes were the base for andouille sausage and black sea base. I was going to pick up some shrimp but we still have so much fish in the freezer I decided to use that instead. Seasoned with bay leaf, oregano and Penzeys Resist spice mix, a bend of black pepper, salt, paprika, cayenne, white, red and chipotle peppers. I added a touch of heavy cream because why not.
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Are those all Celery Leaves with the Squid and Shrimp?
Also skinny celery stalks.
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Kenji’s IP Colombian Chicken Stew. This is so easy and so good! I made just two servings in my mini IP. I often add a bit of turmeric which is great but I lost patience when I couldn’t find it in the first two places I looked and instead added some Casteltravano olives when serving - excellent addition!
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Spice rubbed and roasted salmon on a bed of saag (spinach cooked with tomatoes, ginger, garlic, green chilies, shallots, chili powder, and turmeric, adapted from Indian Kitchen by Asma Khan) with quinoa and yogurt.
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What are TJ calamari bits?
Looks fantastic. Waiting for spring weather to put the pizza oven outside. Stored for the winter.
Cant wait !!
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A Costco prime beef ribeye, accompanied by Japanese-style sauteed veg (zucc, shroom, onion) and fried rice. Served with Japanese 7 spice on the side for some kick.
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NYT Spicy Shrimp and Mushroom stir-fry. I followed the notes and added onion, garlic, ginger and a small blob of gochujang. Served over last nights missing rice. It was good. Slaw of red and green cabbage, daikon radish, kale, carrot, red curry paste, rice vinegar, oo dressing, furikake. Man o’War cocktail. What Did You Drink Today (non-wine) #2? - #993 by BeefeaterRocks
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I made chaaza (Burmese yellow coconut curry soup) with chicken. The Food & Wine recipe I started with called for shrimp, but most of the other recipes I found used chicken. F&W’s curry powder rubbed me the wrong way, so I went with the turmeric, cumin, kashmiri chili, and coriander listed elsewhere. Other ingredients were onion, garlic (several forms), ginger, unsweetened coconut, ground tomato, coconut milk, ground chickpeas and sesame, chicken broth, MSG, soy sauce, white pepper, salt and pepper. I also added butternut squash as it seemed to complement the curry. From my googling chaaza also seems popular in India, and perhaps related to Thai khao soi? I used thin brown rice noodles rather than vermicelli since we’re doing the whole grains thing. My 8-yo reassured his father, “It tastes a lot better than it looks.” 
Non-Westernized(?) recipes referenced:
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In an attempt to do something different with chicken, I baked it with some BBQ sauce, chopped it up and added it to some Mac & Cheese. It was a hot meal, that filled us up and that’s about all I can say about this dinner…
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Chicken with asparagus and capers in a white wine pan sauce. Not very liquidy, but flavorful.
On the side was some leftover mac and cheese from last night. It didn’t really fit with this meal, but there’s like two pounds that need to be eaten.
Bombay gin rocks with slice of lime.
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Mac & cheese arancini? Waffles?
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I had planned to make Thai chicken curry using one of the new pastes I acquired, and I even stopped by the store to pick up a few vegetables I wanted to include. But too pooped when I got home.
Pivoted to a quick arroz verde con pollo using one chicken thigh, some of the quinoa-rice mix I had sitting in the fridge, and the remainder of the frozen spinach I had sautéed a few days ago. Plus some more spices and aromatics, and a big dollop of green zhoug for herbs.
Absolutely delicious. Gotta love the quick ones that work out.
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Arancini might be a good option! Had a waffle maker but it exists no longer.
But OMG a mac and cheese waffle…
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There are many versions of khow suey / khow soi, but the Burmese one is pretty integrated into Indian food in the northeast, which is adjacent to Burma.
It’s simpler and less spicy than some of the Thai versions, quite similar in ingredients to the dish you listed. The addition of besan / gram flour is also peculiar to Burma / India.
Burmese khow suey in India is served with a range of accompaniments – fried garlic, scallions, chillies, chopped boiled egg, cilantro, lime, peanuts, and some more I’m forgetting. Boiled noodles in the bottom of each bowl, then the curry, and finally each person tops their bowl with this and that to their preference.
Your curry looks delicious!
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Cod, Fennel, Orange and Olives Tagine from Full of Flavor by Maria Elia - the base is done by simmering onions, garlic, cumin, paprika, ground ginger, crushed tomatoes, cinnamon stick, fresno chili, honey, orange zest and saffron in a mixture of vegetable broth and orange juice. You first cook diced fennel before adding cod for the last few minutes. Finished with parsley, cilantro and olives. Served over couscous
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