Asian last night.
I made kung pao-ish chicken that was pretty delicious. Veggies were snap peas, mushrooms, and broccoli.
Tonight I made decadent GF mac and cheese for the kids, plus roasted cauliflower and sautéed spinach for everyone.
Adults had assorted leftovers - roast chicken, papaya salad, last night’s vegetables and tofu. I made onion gravy for the chicken to freshen it up.
Here in Aus, it’s very hot (34 degrees celsius) so not keen on turning the oven on or really lifting a finger to cook at the moment! I’ve got my eye on a slow cooked lamb ever since I saw it at Meatsmith (this great butcher/wine shop near me in Fitzroy). 8 hours slow cooked, can only imagine how good it’s going to be, I think I’ll have to give in and buy it!
Welcome to the Hungry Onion! When you decide to slow cook that lamb, be sure to snap a photo, tell us how you prepared it, and share it with us. Many of us get inspiration from our fellow cooks when trying to decide what to cook for dinner. Since our seasons are reversed here in the USA, you can go back and look at the What’s For Dinner threads in our hotter months of June, July and August for some hotter weather inspirations.
Thank you thank you!
Thanks @ChristinaM. Sounds like your experimenting was successful!
Did the dough look dry/crumbly before you extruded? Iirc the reviews said not to make it look like normal pasta dough or it wouldn’t extrude correctly.
Going to pull out the machine for pasta this weekend.
Some dinners from February.
Grilled, pressed pastrami cheese melt, using the splurgy Zingerman’s pastrami. Good, but I don’t need to repeat the purchase!
Yep, it looked dry and sandy.
I got the other set of pasta dies! And I’m going to experiment with incorporating some of these pasta-making tips - namely, pausing the machine for a 1-hr rest before extruding and subbing a little oil for some water.
Just a quick lunch out today. Spaghetti with Caviar !
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You can’t bait us like that and not deliver the goods 
I made Yucatan Shrimp with Sambal, Butter, and Lime Juice (subbing shallot for garlic) and adding ginger; sauteed beans and carrots with sesame and soy sauce, and soba noodles with dipping sauce and wasabi. Not bad for freezer/pantry raid.
Ty
That’s so funny, this is basically what I make. I scale back the garlic and add lemon zest and a dash of Tabasco, but otherwise, pretty identical. My recipe came from a good friend.
I DO love a traditional non-mayo Caesar, too, though.
Unintentionally made a cheater version of pozole that turned out fantastic. i prepped chunks of pork shoulder for carnitas, with orange, lime, onions, garlic, oregano, smoked paprika, cumin, and half a beer, but then didn’t feel like waiting to defrost some pork fat from the freezer, so instead I added a bunch of these little partial cups of taqueria salsas we had in the fridge - all good, roasted, spicy ones. Simmered until the meat fell apart, then shredded it, put it in the fridge. Tonight, I decided to add hominy, a little cilantro, and prepped the toppings, most of which were also left over from another take-out meal. Turned out great, and i have a full container for another dinner in the freezer.
That is funny! We turned to that recipe because we didn’t have anchovy on hand, and I didn’t even miss it. But yes, I do like traditional, but I’d take this one any day! Also, I’m really picky about ordering Caesar salads out, some of them are truly awful IMO! (With horrible croutons too…)
ETA - I’ll tell the story some day of my favorite pork Chile Verde recipe, as it relates to a chili cook off and a coworker.
What could be more comforting than a bowl of posole? Unless maybe hot and sour soup when you have a cold…
