Kima/ kheema is the word for minded beef in India and in Greece, as well as in most countries located between Greece and India. When it’s spelled the Anglo Indian way kheema, it’s prepared with Indian spices!
Like how Greek has Makaronia me Kima, which translates to macaroni with meat, India had dishes that have kheema in the title to get to the point, like Kheema Muttar (many spellings are acceptable for Muttar), peas with meat. Really delicious. Nice way to use a pound of ground beef or lamb.What would you do with 4 pounds ground lamb with a use by date 2 days away? - #70 by Phoenikia I give a NYC Chowhound Joan credit for inspiring me to make Kheema Mutter at home for the first time 7 or 8 years ago.
There are a lot of Indian and Pakistani recipes online for keema macaroni and keema pasta, as well.
Kofta/ kefte/ kofte/ keftedes is another word shared by Greeks, Balkans, Arabs, Turks,. Persians, South Asians and other people living along the Spice Route. As well as kabob/ kebab/ cevap (etymologically- cevap looks a little different than most kebab)
I totally get the psychological imperative. I used to think the same way. But when I broke it down as you noted, I realized that these 6 scallops could easily have cost me $18-$30 in a restaurant to pay for the overhead of having someone cook them for me. When I factored it that way, I realized there was no reason NOT to purchase what ends up being a bargain as an occasional treat for myself.
My favorite restaurant, Dali, has Vieiras al Azafrán (sautéed scallops in a saffron cream sauce) for $18. I believe you get 3 or 4. But if you share them with your dining partner? You get 2. I think my 6 scallops for $7.92 is a steal.
I’m the same way about ‘splurge’ purchases, like scallops, or fancy shrimp, or a $$$ steak. It’ll still be far cheaper than getting any of those in a restaurant, so BOOM: it’s a bargain
I finally was able to prepare a meal without my back hurting so very much from the standing. I had ordered in my groceries one baking potato and received the largest potato I have ever had. I air fried some Bacon Wrapped Jalapeño Cream Cheese Popper and put the potato in the Instant Pot on Low for one hour, let the pressure natural release, removed the potato and spritzed it all over with avocado oil, and into the air fryer for 30 minutes. It was perfect. And isn’t that the largest potato ever! It filled up the entire dish.
I lived in eastern Washington across the Oregon border from where they grew potatoes. A friend brought a pickup load of potatoes to the place where Mr.BR worked and one of those he brought home was big enough to feed four people. I can’t remember what I did with it.
A quarter pounder with cheese at McDonald’s is $6.39!!! Context matters!
I have loved Dali for decades and your post is reminding me that another visit is in order soon. It’s a 10 - 15 drive from our house so I need to push it to the top of list.
Another good dinner at The Rustic https://www.tavolarustica.com/ in Castro. Consistently very well executed dish (though it would be great if they would change their menu a bit more frequently besides some daily specials). Service was good but sometimes felt a bit more rushed than usual (they had some large parties and wanted other tables get out faster than necessary)
I used to host red carpet show parties for my gal pals with hors d’œuvres & bubbly (wearing only our finest Dior and Valentino, natch! ), but — I swear, for the last 5 years or so, these award shows have snuck up on me in that I was either working, or generally ill-prepared. Today was no different. I had band practice late afternoon for our two shows next week, so didn’t have the time or bandwidth to throw something together short notice…. there’s always next year
Before my bandmates showed up we took advantage of our fishmonger’s first Sunday of the month sale: 50% off frozen & 30% off fresh fish. We got a beautiful hunka frozen king salmon, an equally gorgeous Norwegian salmon filet, and a little over a lb of scallops (25% off).
A sizable filet of fresh steelhead for tomorrow night, prep TBD
Practice went so-so. The drummer could’ve prepared better, and — depending on how he does this coming week — we might have to audition his teacher, who played with last night’s band, and who was nice & tight.
As for WWFD, we needed a break from leftovers tonight, so we made a very lazy and easy meal of TJ’s vegetable fried rice augmented with lotsa fresh ginger & garlic, 6 (!) Thai bird peppers, 2 local eggs, the last of the gai lan, and 3 Lao sausages from the air-fryer, chopped up and mixed in.
Mostly quiet today, until my sister and nephew arrived on the way up to Maine to go skiing. The boyz ventured out very hesitantly to meet the interlopers, but they were much happier after they left.
Half a pork tenderloin was marinated for about 2 hours in a combo of safflower oil (for neutrality), ground pepper, key lime juice, lime zest, and wildflower honey. Roasted at 350° for about 35-40 minutes, basting once.
Tri-color carrots, onions, and sugar snap peas sautéed in butter and olive oil, and tossed with s/p and dried marjoram.
I really liked this meal and will have to remember for future easy prep.
We enjoyed another excellent dinner at Alfie’s Ristorante in Warren, NJ, including crab cakes; calamari in balsamic reduction; short ribs; surf n turf; It all went great with a couple of excellent cabernets.
Tonight’s dinner was Ground Turkey and re-fried bean enchiladas. I made the tortillas and re-fried beans yesterday, so all I had to do today was make the enchilada sauce, brown the ground turkey and assemble. I took some to Neighbor #2, as she really liked my previous enchiladas, so I hope she likes these. Sunshine and I enjoyed them, but I do need to work on my enchilada sauce – something was missing (maybe I’ll add more cumin, next time).
Italian sausage & mushroom risotto, asparagus with butter and garlic herb seasoning. Tomato, cuke & red onion salad, oo&v dressing. Warm baguette and butter. Oscars on the telly.
), but — I swear, for the last 5 years or so, these award shows have snuck up on me in that I was either working, or generally ill-prepared. Today was no different. I had band practice late afternoon for our two shows next week, so didn’t have the time or bandwidth to throw something together short notice…. there’s always next year 
