I’ve had bhorta on the brain. So, I indulged tonight, making a fish version with arctic char (and some cooked potatoes that needed to be used up). Mostly, I followed this recipe:
But, added some tomato and cilantro at the end. This was really good! We ate it with some pita that also needed to be used up. About half the fish went into the freezer for a meal at a later date.
Gorgeous! I had to look that up, and it appears to be related to one of my favorite Indian dishes, baingan bharta/bhurta.
There are many, many bhorta recipes!
What a bargain!
Tonight I made a Tuscan kale salad with fig balsamic vinaigrette, dried cherries, sauteed chicken breast, clementine, toasted pecans, roasted butternut squash, and crispy onions. Tossed in the last of a previous (undressed) arugula salad that also contained radish, pickled onion, and cucumber. Turned out well!
Very simple dinner tonight: A b/s chicken breast seasoned with s/p and Penzeys’ Mural of Flavor and pan-seared in hot olive oil, then baked in the toaster oven at 325° with a combo of a couple of Tbsp of San-J Orange Sauce and a bit of OJ to thin it out for about 30 minutes. Steamed and lightly buttered green beans alongside. Messy plate because I was hongry after rehab.
And the boyz in an ever-so-brief moment just as I was finishing up cooking.
I gad a bag of spinach to use up so I made a tomato spinach sauce with garlic and dried oregano served over spaghetti. Salad to start.
wow wow wow, that looks fantastic.
per usual… 
Double hammy dinner. Ham and cabbage soup, inspiration from @Desert-Dan. Mirepoix, garlic, cabbage, ham, chicken broth, bay leaf and parsley. Ham biscuit and spinach salad, red onion, orange bell, radishes, mushrooms, gg dressing. Perfect on this chilly, damp, overcast day.
I made meatballs with some Indian flavours tonight. They’re aren’t quite kofta because I used more of a Greek keftedes technique.
1 lb of ground beef: 2 slices of white bread, 1 egg and around 1/4 cup milk. I had added 1/4 tsp each of curry powder, cumin, coriander, mustard powder, kashmiri chile, and garam masala, and added 1/4 of an onion (grated) and 2 tsp grated ginger to the milk/egg/ bread mixture, and mixed well before combining this mixture with the beef, keeping it fairly loose. 1 lb of meat was divided into 12 meatballs, which I rolled in flour.
Baked in the oven for 25 minutes or so, turning them occasionally. I used convention on 375⁰F, but might try 400⁰F next time.
Chilly day/evening here, and I had a hankering for something warm, homey, and non-Asian, so I asked the BF to make his special meatloaf. “Special” in that it’s his and super moist and tender. Ground beef and pork, glazed with ketchup/soy/hoisin (funnily enough, it did not register as Asian flavors), and his buttery mashed potatoes. With a tiny butter lake! I haven’t had a butter lake in over a year! Also roasted carrots and pan sauteed zukes, and some pickled cabbage that was actually a little too tart for me. On the side he made a little au jus for the meat loaf instead of gravy. Didn’t need it.
Kofte kebab, NYT
Meera Sodha’s grilled naan, hummus, toum, cucumber and tomato.
‘taint pretty…. but I was pretty starvated after a reasonably decent show with a smaller than expected crowd, and we had a couple of my bandmates and a friend who decided to spend his birthday at our gig over for several nightcaps. My PIC capitulated early on — too many drinks at the bar I guess, but I just nuked two of these babies (leftover lamb loin chops) and INHALED THEM with a little smoked hot pepper shprinkled on top once the rest of the dudes left. Finally 
Off to bed now. #rockstarlife 
Thank you!
A (belated) thank you to @LindaWhit for the idea of turning leftovers from our Easter leg of lamb into a tagine this week. This Easy Lamb Tagine recipe turned out to be quite riffable to accommodate ingredients I had in the house. Served with olive bread we brought back from Standard Baking Company in Portland, Maine.
Sorry for the sight of that dreaded cilantro on top. I recall that this herb really does taste like soap to some.
Georgian Chicken Tabaka and Garlic Sauce from Nosher. The recipe calls for generic paprika and I only had sweet and bittersweet smoked paprika so went with a mixture of the two. I also used a cut-up chicken since that’s what I had. I didn’t have any thing to compare my version to but thought this was delicious. Next time I’ll double, or even triple, the sauce as you can’t have too much garlic or sauce.
Looks wonderful!
Looks fantastic! Chicken is such an underrated meat.
I just use flat leaf Italian Parsley in place of the dreaded green stuff. 
