Pineapple pork chops with ginger.
The sides were rice and Mexican beans.
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Had covid and flu shot yesterday so moving slow today.
Easy meal…
Gyudon, rice, sliced cukes and tomatoes from the garden.
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Tonight’s dinner was Tuna Noodle Casserole (recipe courtesy of Chicken of the Sea - website). The recipe was easy to follow which was very much appreciated, as this was my first time making this dish. It turned out GREAT!! I’ll definitely be making this again. YUMMY!!
Yea – me!!
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Whitefish from the bargain bin, cherry tomatoes, butter beans, olives, over fusili bucati, shredded kaseri.
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Real nice
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Thanks!!
Chard and Sausage with Crispy Spiced Chickpeas by a Milk Street recipe - always a bit skeptical about crispy chickpeas with corn starch in the dutch oven and prefer more an oven approach and the chickpeas were indeed not as crispy as hoped but still tested good with the coriander spices.
Otherwise you cook crumbled Italian pork sausages with chard stems and leaves, garlic, brown sugar and fennel seeds. Finished with some banana peppers and brine and the crispy chickpeas
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Dukes and Kewpie have no added sugar. Hellmann’s and Best Foods both do - thats the difference I taste.
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kewpie has sugar in it.
I was looking at this recipe. Did yo enjoy it? Would you make again?
I just checked my Kewpie, it is made in the USA and does have sugar, the one made in Japan does not.
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We enjoyed it quite a bit - it was a good mix of the earthy flavors of the chard with spices from the sausage, very healthy dose of garlic and the acidity from the banana peppers. The chickpeas were a good addition (we like their flavor in general) and the coriander. If they would have been crispy the overall texture would have been improved (so you could make it in the oven) - it’s hard to say if we would repeat it as we hardly ever repeat recipes independently how good they are as we always try out new things)
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And most importantly it has MSG in it , what makes it taste so good
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I’ve never tried kewpie so I can’t comment. When I tried duke’s, I thought it was sweeter than best foods. It just taste tangier to me and I think it’s because it has more salt as well as lemon AND vinegar. We’ll have to do a blind tasting when I visit. Check out this place https://maps.app.goo.gl/facaYWxrXMpnTxyX8?g_st=ipc
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Something about that sun - that is the best looking frozen fish baked up that I’ve seen in a while.
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Kinda sorta not really nicoise here too. I hot smoked salmon, which ended up being a bit too salty to eat on its own w/my usual side of garlic dill potatoes. So I chopped it up, mixed it with dill, pickle, sweet onion, caper, steamed new garden potatoes, lemon/mustard/garlic dressing, then onto a bed of salad.
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If you want to try a cold pasta/tuna prep, I have one from a pasta salads cookbook that I’ve used for 20 yrs and everyone likes it. You make a tuna salad - your choice of ingredients but make it a bit gloppy. I always put in chopped celery/carrot/sweet onion or scallion, lemon juice, celery seed or dill, some evoo, some mayo, sometimes some sweet relish. Mix that with pasta, boiled and cooled down with cold water, drained. Very tasty and quick. Mostly pantry ingredients too.
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Tastings, blind or otherwise, with family are such a fun activity. In the recentish past, we’ve done ones with 4 kinds of ground coffee from a coffee spot, 4 kinds of salted butters, artisanal chocolates, and just yesterday sunmaid vs thomas’ raisin bread toast. I was surprised at the result of the last one!
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It’s a very good frozen product, I buy it every once in a while.
