For tonight’s dinner…Home made Chirashi using yesterday’s left over Mirugai, augmented with Blue fin Otoro, Wild New Zealand King Salmon, Amaebi and Tobiko bought from TARO FISH, Markham,
down the road.
down the road.
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If this looks familiar you’re not hallucinating. We had a bunch of chicken soup left, so I picked up MOAR carrots. Finished the bag of egg noodz, too, but still have broth & chicken left. The gift that keeps on giving.
I swearz there is noodles and chicken in there, too 
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Thanks to BeefeaterRocks’ post from a couple of days ago, I made a garlic mushroom pasta loosely based on the linked recipe. Made enough for 2 servings.
I used Gigli pasta (Home Goods purchase) and made a cup of mushroom stock (from a cube) to go with some pasta water to give it a deeper mushroomy flavor. Only used cremini, but nowhere near the amount they say for 4…I just eyeballed it. Definitely use a sploosh of red wine…gives it a richer taste. Mine could have used more tomato paste, and I used Aleppo pepper for the RPF.
It was good and this will be a saved recipe for the future.
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I was channeling chicken and lemon lover, @LindaWhit, tonight with Lemon-Rosemary-Garlic Chicken and Potatoes from Southern Living. Yesterday I broke down a small roaster into quarters and brined with lemon zest, bay leaf, and black pepper. Tonight it was roasted with small red and yellow potatoes under a shower of oo, capers, garlic, lemon slices, etc. (I added carrots and onion wedges.) Turned out really well! Seasoned all the way to the bone and moist. Served with a kale and carrot slaw with golden raisins, chopped hazelnuts, and miso-cider vinaigrette.
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Creamy, buttery, spicy “crab” chowder. Contains Kerrygold butter but the creaminess is provided by coconut milk, cream of corn, and vegan yoghurt. Spice is cayenne and chili flakes. Also added a can of butter beans for fun.
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A data dump before I take a little break from HO.
Been learning to feel comfortable cooking meat for my guys…pork tenderloin went into a griddled quesadilla for Spring Onion. He liked it! Chicken tenders in griddled tortillas for B. For the life of me, I can’t remember what I had for dinner that night.
Pork got re-purposed into dinner the next day for B with garlicky broccoli rabe and air-fryer potatoes. I may have over-warmed the pork but he was ok with it. SO had ramen and dumplings. I had something.
Feta-tomato bake with chickpeas and vegan TJ’s Italian sausage. Some broccoli rabe for greens. Lots of garlic and crushed red pepper.
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Burgers on the BGE. It’s been quite a while since we’ve had cheeseboigas – how I missed ‘ya! All the things: ‘Merican cheese, burger sauce, pickles, rehydrated onions, lettuce. Along-side, the second-half of a bag of Alexia frozen fries, with homemade tarter.
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I keep eyeballing 3 Meyer lemons and 2 regular lemons on my counter I need to use. Perhaps some more chicken this weekend with lemon and rosemary or thyme.
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I got the memo. Turkey noodle soup. The usual suspects, onion, garlic, celery, carrots, Dash garlic & herb seasoning, bay leaf, chicken broth simmered away and then I added precooked pearl barley, the last of the Thanksgiving turkey breast and parsley. Grilled cheese, Scottish cheddar on La Brea 8 grain.
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Rice cooker chicken biryani - cooked basmati rice in the rice cooker, and in a pan, fried onion, chicken, tomato, jalapeno, boiled potato, garlic, ginger, and yogurt, sprinkled with part of a Shan Bombay Biryani packet. Mixed gravy with rice.
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We’ll miss you. If it’s okay to ask, why are you taking a break from HO? Hope you’ll be back. I especially love your trip reports. 
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BLSL franken-chicken breast and Caesar salad, homemade croutons, bacon bits some grape tomatoes that needed using up and a PSTOGPR, tossed in Rene’s Mighty Garlic dressing.
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Tonight’s dinner was a tomato cucumber salad to start then linguine with zucchini. The recipe calls for garnishing the dish with fresh mint but I forgot to pick sone up on the way home from work today.
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I finally killed the last of the chicken noodle soup for lunch today after a zoom meeting for the April benefit I’m helping organize for a local DV shelter’s 50th anniversary. The student contingent of the planning committee was still “brainstorming,” so I lit a fire under their tushies to get their side of the performances confirmed and locked in 
It was my dude’s long day, so I actually prepared most of our dinner (doing things I probz still shouldn’t 
), which couldn’t possibly have been easier…. well — aside from getting takeout or delivery 
I made a smacked cuke salad with my usual dressing, but added a nub of white miso to the mix this time. Good idea!
The main event, so to speak, was silken tofu over a bed of steamed scallions, splashed with screaming hot oil, then smothered in a spicy & salty bath of oyster sauce, soy sauce, sesame oil, hot chile paste, Maggi sauce, and rice vinegar. Shprinkled with ample amounts of Sinatra & toasted sesame seeds. I love how the steamed scallions add a mild onion kick to the dish, and the vegetal notes they provide. If it were up to me I coulda eaten 2 more bunches of scallions.
Prep time ca. 10 min. I can groove to that. Could be made entirely vegan, too, if one were to replace the oyster sauce, and the tofu can be replaced with salmon if tofu is not to one’s liking. It’s a pretty versatile & incredibly satisfying dish with almost zero work involved.
My PIC turned on the rice cooker to sop up some of that skrompshiss sauce 
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May have eaten a bag of Ruffles potato chips, cheddar and sour cream flavored with some queso. No pictures. Watermelon juice and vodka for dessert.
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I stovetop grilled pork satay(ish) and broccolini with soy sauce and crispy shallot. Served with red curry peanut sauce, brown jasmine rice, and the quick cucumber pickle from the satay recipe.
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Swiss Italian sausage, red potatoes, red & orange baby bells, brussels sprouts, leek and garlic roasted in the cast iron skillet. Little gem, red cabbage, arugula, green onion, snap peas and radish salad, green goddess dressing.
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Ad-hoc chicken stew with rotisserie chicken, mirepoix, stock, baby garden peas, and spuds. Herbed biscuits on the side.
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