I made egg-fried rice to make a dent in the massive amounts of leftover rice in our fridge — one Sichuan, one Indian meal — with the last 3 of the Lao sausages from Philly, baby bok choy, peas, onion and, of course, TPSTOGAG, plus the 2.5 jalapeños I roasted yesterday to heat our chilly bones.
TPSTOGAG (about 8 cloves and a 2” piece o’ ginger) as well as the 'peños all but disappeared into the rice rather mysteriously, so we added a bunch of the wonderful & wonderfully spicy Vietnamese kumquat hot sauce to our plates.
Tasty, even if the sausages lost some of their punchy flavor during their time in the freezer.
White pizza with garden asparagus and canned artichokes. A garlicky parmesan bechamel for sauce, and both fresh and whole milk mozzarellas. Homemade basil pesto drizzle.
I won’t bore you with a duplicate photo. Tonight was the other trout filet from the package I bought the other night. I had an Asian chopped salad mix tonight (one of my faves) so rubbed the trout with ponzu for a glaze then finished with a drizzle of sesame oil. Pretty danged tasty.
Looked just like the other night, but completely different flavors!
Dessert was sheeps milk yogurt (thanks to Canadian vendor Ovino who sells it at Costco)
Dinner salad. Seasoned, seared and roasted chopped chicken thigh over a bed of artesian romaine, spring onion, celery, snap peas, radishes, avocado, TJ’s fried shallots, hbe, ranch/blue cheese/bacon dressing and TJ’s ciabatta roll toasted with garlic, parsley butter.
Schichteintopf (“layered stew”) as a vegetarian play on Pichelsteiner based on a recipe from essen & trinken magazine - simple and easy to prepare as you layer shredded green cabbage, potato slices and cut up leeks and season them with smoked paprika and toasted caraway seeds. Add a water and cream mixture and cook for 25 minutes. Served with sour cream mixed with dill
I used the pack of bacon my neighbor gave me for changing his light bulb, to make a Bacon & Onion Quiche. My crust went a little wonky on me, but it was still YUMMY!!
Roasted Greek style pork tenderloin, leftover lemon potatoes that I crisped up with the pork and much needed, sauteed spinach/carrots/onion and chopped tomatoes. Tons of garlic and lemon on everything.
Tonight’s dinner of chicken noodle soup with TPSTOC was super-easy, as I’d already done a bunch of prep for it yesterday — i.e. cleaning and chopping the leeks & carrots, and pre-cooking the egg noodz: a friend who’s a former nurse & recently diagnosed diabetic told me they’re “healthier” that way . Liquid gold aka stock for the broth was made a few days ago from Sam’s roti chicken carcass.
All this prescience came in handy bc we decided to grab a couple brewskies at the beer garden late afternoon to take advantage of the sunny but brisk day.
Similar vibe here! Some of us are under the weather so this was a very very simple soup - some chicken bone stock simmered with carrots, creamy potatoes and tough leek greens I had stashed in my freezer which I fished out before serving (not sure I would have remembered the leeks if not for your guess what’s cooking post, and they added a lot of flavor), I added leftover pasta from the fridge to round it out. Much needed soup!
Now why didn’t I think of that? I had tahen the squash and was trying to think of some other veggie to have and I realized that I hadn’t had peas in ages.
. Liquid gold aka stock for the broth was made a few days ago from Sam’s roti chicken carcass.
