Chicken cafreal dry-cooked. Eaten with leftover lentils and rice/quinoa. Started with roasted beets with a sesame-yogurt-preserved lemon sauce.
Chicken recipe from a book gifted to me a few years ago; this is the first thing I’ve actually made from it. Now I’m motivated to work my way though the book!
Beets from Ottolenghi Simple - really good, third time making them in a month. I use chinese sesame paste instead of tahini (prefer the toasted vs raw sesame taste).
Additional details on the sesame yogurt? My sister was just complaining to me because i made preserved lemons at christmas with lemons from dad’s tree and she’s beyond bored with using them for chicken dishes.
Plaintain chips appetizer, bodega find
Random freezer things and bits mix of (previously frozen) quinoa, edamame, shredded the last sad carrot, a chunk of bell pepper, some scallions, a little too heavy handed with vinegrette. (Ugh) scooped up with not pictured cucumber slices
Side of pithy oranges segments, i peel a bunch at once for easy snacking, didn’t have all of these
Having my bodega find coconut popsicle now, it was bizarre warm today! Surprisingly good, very coconutty flavor to it
Yogurt, preserved lemon, tahini (or in my case chinese sesame paste), and whatever fresh herbs are at hand (tonight I had none 
)
Preserved lemons in a creamy base are also great with roasted mushrooms - mix the preserved lemon into cream cheese or ricotta, add chives or other fresh herbs and season.
Perfect, thanks! She has some kind of herbs growing in pots…
Random leftovers last night - chicken banh mi and broccoli mac n cheese. Later some homemade ricotta with sesame Wasa crisps and chips and salsa - with wine (adult play date).
Those are damn-near magical.
After a few days away for work training last week, I’m semi feeling like I am caught up. The kiddo didn’t starve to death and the house looked no messier than usual! Great success!!!
Here in NJ the weather felt like summer yesterday so burgers, zucchini, portobello mushrooms and roasted potatoes on the grill. After too many failed grilled potato experiences, I realized that if I microwave the chunks for 3-5 minutes then they are softened enough to finish off on the grill.
We ate outside which was delightful.
No pics but here is one of my cherry tree that exploded yesterday! Happy Spring!
I love preserved lemon with lamb and oddly enough, tomatoes. Something about the two types of acidity together really works for me. Here’s an Ottolenghi recipe I made (subbing lamb for beef and using preserved lemons/juice instead of regular lemon juice) that was very successful: https://www.theguardian.com/lifeandstyle/2012/mar/02/meatballs-recipes-yotam-ottolenghi-jerusalem
Upcoming - a brown gloop from the freezer. In this case, the leftovers from a roast lamb dinner - ( meat and veg) were chopped small and frozen with the gravy. Now defrosted and with mashed spuds on top, HEY PRESTO, it’s shepherds pie for dinner. Steamed purple sprouting broccoli to accompany.
Great recipe! Made it several months ago & then went on a junket. Adult daughter loved the leftovers. Thanks for the reminder, had kinda forgotten about it.
We frequently make potato packets for the grill. We cut into large fry shapes usually, seal them in tin foil and they are usually done by time the other elements of our dinner are. Meant to say that we season them & drizzle with olive oil too.
Voting for Cuisine of the Quarter is live! Spring 2019 (Apr-Jun) Cuisine of the Quarter - VOTING
No tomatoes in that one, or did I misunderstand?
Dinner tonight:
Pan fried Cajun catfish with homemade tartar sauce
Maque Choux with a pinch of jalapeno
Something green - leaning toward a vinegar based slaw with cabbage and carrots.
Last nights dinner was a quicky casserole using browned slices of polenta (the tube stuff, using up last summers hurricane rations) topped with an herbed ricotta with parmesan surrounded by the red sauce from the other night. Very tasty and comforting to eat with the wind and hail pounding the house.
No, no tomatoes, although I think I served roasted cherry tomatoes as a side the last time I made those meatballs, which worked really well. I meant to say that I like the flavor of preserved lemons with lamb as well as with tomatoes (separately). Imprecise language on my part, sorry! I made a roasted tomato vinaigrette with preserved lemon a while back that was a big hit - just blitz roasted tomatoes and preserved lemon with garlic/herbs of your choice and enough oil to make a dressing. I don’t care for raw tomatoes in salads so it was a nice way to get tomato flavor without having to eat big pieces of raw tomato!
It was indeed he Snowdonia Cheese Company. I’ve also had the Black Bomber and you’re right it is a good cheddar.
Mrs. P made a blackened chicken cutlet with a Cajun dry rub. She made more of that excellent roasted fennel, shallot, leek, etc. side dish that we had with the rabbit last week. It is not very pretty but the chicken was very juicy.
The vinaigrette sounds tasty!
Do you (or does anyone) use the pickling liquid in dressings? I recently confirmed that it’s fine to use the pulp rather than discard it (it always seemed like such a waste, so I just rinsed it and used it like the rind).
