I’m apparently having a nut butter with vegetables phase… i made a version of this stew yesterday but used a lot more veggies (2 zucchinis, a whole red pepper, green beans, and some chard), and also used more nut butter (probably a half cup), more coconut milk and some veg broth so it became more of a stew/soup than a sauce.
Dinner last night was a good sized bowl of it topped with a generous handful of cilantro. Really hit that craving for me. Most of the leftovers will be lunch this week http://www.veganricha.com/2015/08/lentils-in-peanut-sauce.html
Tonight i made a batch of broccoli and tofu roasted in a tahini/lemon juice/garlic mix. Not ready to face my desk in the morning…!
Hunkered down . Raining outside . Looks like a good day to make a minestrone . I have some nice Corona beans . I’ll cook them first then add to the soup . Heading out to pick up the goods .
I had some Brussels sprouts that were looking a little sad, so I shredded them and lightly sautéed them with garlic to add some flavor, then dumped in some cream and topped with Parmesan cheese and baked until brown and bubbly. Yum! Made up for the fairly lackluster flank steak I grilled as well.
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meatn3
(equal opportunity eater in the NC Triangle)
25
Tonight was a few meatloaf slices from the freezer, mashed potatoes, leftover Brussels sprouts (roasted with garlic, finished with a nice old balsamic) and leftover roasted carrot/onion/red grapes. Hit the spot on day 3 of grey chilly rain. Starting to wonder if the sun will shine again…
Received my on sale Instant Pot today! Hoping this gizmo helps make work night meals simpler. Off the next few days so planning to chip away at the learning curb with this new toy.
First day back at work wasn’t horrible but I’d been on call for the past two days, which felt just like I’d been at work for them given the number of phone calls.
I had a small pork roast that I did up with zaatar seasoning. Served it with a bag of spinach sautéed in garlic. I had some snap peas to use up too, so I steamed them, tossed them with sesame oil and toasted sesame seeds. Weird array of flavors, I suppose but I didn’t start cooking until 7pm, so I wasn’t aiming for a gourmet affair.
BF and I went out of town (just 35 miles south on the coast) for NYE weekend, as we usually do (we like to drink where no one knows us on NYE). Had a lovely time. Ate overpriced but good Peruvian food for NYE (prix fixe - my anticuchos (marinated and grilled beef heart) were the standout), a mezcal cocktail and vino at dinner, countless whiskey sours and bubbly at a dive bar, and woke up to no hangover! Sunday we had brunch (shared oysters, a salmon eggs benedict for me, pork chile verde with eggs, for him), more bubbly, a nap. dinner was a lobsta roll for me (so freaking big i couldn’t finish it. I KNOW! but i ate it the next night for dinner) and a juicy cheeseburger for him. wine with dinner. More bubbly for afters, still no hangover! WTH?? hey, not complaining…
lunch on our way home Monday was yet another Peruvian place - very, very good. More anticuchos, crab causa (limey mashed potato salad with crab) for me, churrasco a lo pobre for the BF - a giant NY steak with delicious cheesy rice/beans, plantains, chimichurri, and that porny egg. BF won that round. I’m usually not a fan of NY steaks - i’ve never enjoyed the texture, but this one was divine - so roasty but yet steaky, and fatty, and flavorful. bloody marys and a glass of vino for me. and the long weekend came to an end. a few gratuitous pics of the views. le sigh.
tonight, finally back in the kitchen, for the rainy back-to-work blues, i pulled out of the freezer leftover Porco ala Alentejana to serve over wide egg noodles, and made a salad of sliced tomatoes, hearts of palm, shallots, and chopped olives.
For tomorrow night, i made a soupy, beany concoction of cannellinis, turkey tails and chard. can’t decide whether to serve it over rice or with toasted sour dough. hmmm… maybe both.
Still can’t be.lieve. I’m home! Wherever I go, no matter how nice, I just want to go home after a week. When can we be teleported to our destination like on Star Trek? It’s extremely stressful for me to have to endure the whole travelling part. Not entirely because I’m getting older, or that I have exact amount of energy of a 98 year old, and this world and the people in it are becoming crappier (mincing my words)… A simple phrase in German sums it up: “Keine Lust mehr”, no more desire/don’t want to anymore. Well, sounds a bit depressing but trust that I still love travelling and I do have a beautiful life which I love. (I am planning my next holidays as we speak… LOL)
Last night, my first dinner at home, I had steamed mussels as planned. After all the meat, freshwater fish, and fat it was nice to eat something light again. Something I made and to my taste.
This meal was before I left for Hungary. Thought the photos didn’t turn out so I didn’t even look at them. The wing was so thick and big I had to finish it in the oven after pan-frying. In the sauce: smashed anchovies, minced garlic, olive oil, chopped preserved lemon, capers and parsley. I often make this sauce/oil for (shell)fish.
And today: spicy soft tofu. I used a kind of Sichuan chili oil, some chicken powder, minced garlic, onion and ginger. Stem-broccoli was blanched and drizzled with sesame oil. Boiled rice. Also, 2 big pinches of Sichuan peppercorn on the tofu.
Your Peruvian meal is wonderful, how can you ate so much!!!
Me, I’m very reluctant when the first few days of trip, missing my cat etc. But after a few days, I will start to really enjoy the trip, usually we have a month long trip… I guess I’m slow to warm up.
Since 2017, I eat light, or even forget to eat lunch at times…
Yesterday and tonight dinner, salad with dried tomatoes, mushrooms, leaves and duck mousse and pig’s intestines. Tonight, a beef steak with a simple salad with tomatoes and more leaves.
Turkey tail, cannellini bean and chard soup/stew thingy, with carrots and leeks. and a bay leaf. also, celeriac remoulade. and toasted sourdough. all good on a wet, cold night.
meatn3
(equal opportunity eater in the NC Triangle)
39
Last nights dinner of BBQ ribs, potato salad and marinated cucumber was planned to get to know my new Instant Pot!
Step 1: Hard cooked eggs using pressure cooker. Perfectly cooked, peeled easily. Step 2: Pressure cooked whole baby potatoes (the white ones from a bag with three varieties). Easy, potatoes remained whole, flavor quite nice. Step 3: Pressure cooked St. Louis style ribs. Some recipes called for the ribs to be in liquid, others specified placing ribs on the rack above the liquid. I went with on the rack after an hour resting at room temperature with a dry rub. Aromatics were added to the water but can’t say whether this step was needed.
Once ribs cooked I placed them in a baking pan, slathered with BBQ sauce, covered with foil and baked 20 min. Removed foil, back in oven and turned off heat. Ate about 20 min. later.
The ribs were mostly tender but there were some bites that were drier with too much tooth. This didn’t correspond to thinner bits or outer parts. Method? Cut of meat? Random? No idea… I’ll try pressure cooking them in liquid next time and see if there is a difference in texture.
Made a nice BBQ sauce which tasted great at room temperature. The flavor wasn’t as good cooked.
All in all a good exercise for getting used to the machine. The pace allowed for “as you go” cleanup. It was quite nice only having one easily cleaned pot to deal with.
I’m a stir, taste, putter and adjust seasonings sort of cook. Which may present some challenges for me since pressure cooking doesn’t lend itself to stirring the pot. Aside from that I think this machine will be very helpful in creating meals quickly on work nights.
Note: The machine is very quiet to operate. Opening and closing it is easy on the hands. I like not having to babysit it in the way a stove-top PC requires. The only aspect that was awkward was having to disengage the “warming” setting when I wanted the pressure to release naturally. The audible indicator for “done” was too quiet for my challenged ears to hear from the next room. Turning on a louder timer took care of that!
Still have not been to the supermarket since I got back. I have enough stuff in the cupboards for now. Made a big pot of soup with barley and chopped raw root vegetables from the freezer. Before leaving for the holidays I chopped up leftover raw vegs and froze them so today there was no slicing anything, really. A filling and nutricious soup, not to mention cheap.
I usually eat meatless once a week but it’s already 3 days in a row now. No, I don’t plan on becoming a veggie.
