Dinner party last night left us with some rissoto so tonight I made arancini with a side of red sauce. Wine rounded out the meal. Can’t believe it’s Sunday night already.
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Yunser!!!..one of my favorite nosh’s… Phried rice balls!!!
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I wasn’t very hungry over the weekend, stress kills my appetite. I took the opportunity to try out some new recipes for a friend looking for new low carb ideas and potentially for the holidays.
Saturday I had chicken BLT sandwiches with almond butter bread. It was an experiment and to my surprise it worked. I’m gifting it to the friend who asked me to investigate low carb bread options so win/win/win, distraction from life, dinner for me, and an option for a friend who needs to eat low carb for health reasons but “can’t live without bread.”
By Sunday I was ready for something soul soothing and a warm dip seemed perfect for nibbling throughout the day while watching YouTube. It’s freezer/fridge/pantry clean out season so grabbed frozen sous vide chicken, frozen broccoli, cottage cheese lingering in the back of the fridge and made a chicken broccoli cottage cheese dip topped with caramelized onion cheddar and 5 year tillamook cheddar, pork rinds for dipping. Leftovers for dinner tonight.
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Looks good!
I remember I used to have arancini I stayed in Sicily for a year, they were much bigger. The southern Italian like a lot deep fried food, e.g. bread crumbs fried steaks, battered fried seafood etc. I was quite fed up at that time and I think now I would have more appreciation.
Photo credit: Christina’s Cucina and Vincenzo’s Plate
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let’s see… been out for dinner way too much, but had to play catch-up for places to review, besides social stuff. so only two nights’ worth of cooking.
last week, oven-candied tomatoes and their oil (Splendid Table) went into linguini with a little parm regg. those tomatoes are fabulous! They sat in olive oil in the fridge for a week before i used them. This is the BF’s plate beause he must. have. meat. so i cooked up a sausage for him. Also, sauteed shrooms with a parsley/garlic/chili flake olive oil. Beet salad on the side because BF found a honeydew-melon-sized beet. Arugula, feta cheese, toasted walnuts, walnut oil, and sherry vinegar.
tonight (started Sat. night) was Melissa Clark’s skillet chicken with fresh mozz, tomato sauce with anchovies, and crispy prosciutto (i subbed jamon serrano because i had it, and then forgot to toss it over until after i took the pic!) and yet another beet salad, this time with added microgreens, shallots, and pine nuts.
starting another batch of those roasted tomatoes.
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is that an omelet pan? yeah, no… !
Haha😎
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Last night’s dinner was the beef stew made (last week, two weeks ago?) recently that I had frozen. Enough for three potions– two for last night’s dinner and then one for his lunch today. I was in that infusion chair during lunch time. Don’t feel great so have no idea what dinner tonight should be. Plus, it feels like a rain forest on a tropical island out there! Not sure I want to cook in this!
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Halp! I’m iiiinnocent! 
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Beetroot marinated salmon, with browned butter and capers. Green stuff is seaweed. Kabocha dumplings alongside.
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This fall has been so weird…! It’s warm and rainy outside today, like the muggy humid nights we get in august only not as hot.
I had picked up veggies thinking to make assorted roasted veg or soup this week but totally not happening. I found this super simple new to me yet old SK zucchini recipe that took almost five minutes to make. I used the shredding blade on my mandolin and a little coconut oil. The sliced almonds toasting in the coconut oil made the most fantastic cooking aromas! I probably used just one tb of the coconut oil which was plenty for my good sized zucchini.
I flopped that ontop of a few slices of semi firm tofu i had sprinkled with soy sauce to make it more of a meal. I had a side of kimchi and kombucha.
Delicious and i will definitely repeat soon!
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Into week 2 of Whole30 and still doing fine, although I could really use some wine! Tonight we had sausages (kielbasa for DH, Jones brand pork sausage for me) atop roasted butternut squash, fennel and leeks. Tasty!
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Anything with leeks is “elevated”… How did you cut up the squash? rounds? halved? cubes? _____________ ?
I used a trick from the winter squash thread and nuked it whole for a couple of minutes before peeling - worked like a charm! Made the peeling go twice as fast as usual, easily. Anyway, once it was peeled I just cut it into 1/2-3/4" thick slices and then cut those down into 1/2-3/4" cubes. I cut the leeks and fennel to about the same size, but I gave the squash and fennel a 15-20 minute head start in the oven before adding the leeks.
I agree with you that leeks seem to elevate a dish. I am always shocked when I go to Europe how cheap they are over there - they are usually $4-5 a pound here, whereas in Germany I can get them for 1 EU per kilo. I would cook with them a lot more frequently if I could get them cheap! These were from a farm stand upstate so a bit cheaper than the grocery store, thankfully.
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My pre-meds today were 1.5 hours delayed so I only had a few pretzels with peanut butter in the waiting room. When I got to the chair, I nibbled on some chips. [Damn sodium numbers have bottomed out again. How much salt can one person eat?] The yogurt with compote that I brought in my lunch bag didn’t appeal at all.
So by dinnertime, I was starving, but tired. So off to Zoe’s for some Chinese. Soup, scallion pancakes. dry fried green beans and some chicken. Though this dinner should have been very spicy, it wasn’t. But it sure was salty! Enough leftovers for tomorrow’s lunch.
I did get 2 batches of Cranberry-Walnut breads baked in the afternoon to stock my AirBNB breakfast freezer. So, the kitchen was well used during this humid and hot day.
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Finally I did some real cooking, it was for DH’s birthday. Someone really needs to come up with a more elegant name for pot roast. This was a serious labor intensive two days of prepping and cooking, it was melt in your mouth bursting with complex flavor worth it though. DH and the neighbors ate themselves silly. The only photo I took was after day one of cooking, before defatting, before the potatoes were removed, I used them for something else, before mushrooms and peas were added, sauce reduced again and thickened, meat sliced, reheated and plated … I served it over really rich garlic sour cream mashed potatoes.
The meat looks very dark almost burnt in the pic, but it was not … throwing in a gratuitous pic of my Staub 8.5 qt oval cocotte because I think it is a thing of beauty, please excuse the greasy fingerprints, smudges and drips.
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My cousins call it “peut rôtir” and that looks gorgeous! [Is this elegant enough?] What cut of meat gave you that much browning? Salt? Pepper? I see some carrots. Onions? Garlic?
Boneless chuck, carrot, onion, celery, garlic, shallot, tomato paste, beef stock, thyme, oregano, peppercorns, salt, cabernet: deglaze, reduce, deglaze, reduce, deglaze, reduce …
This was probably the third round of vegetables, the first round was a tiny dice, caramelized with tomato paste and deglazed with wine and some beef stock and cooked down to a paste , there were two chucks I put the paste between the two.
Thanks that name works 
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