A new-to-me recipe for Ethiopian lentil soup from The Guardian. As we were feeling carnivorous, I added some garlicky beef meatballs to go with.
This soup was terrific. I didn’t have a chili pepper, so added ½ t. red pepper flakes, which provided just the right amount of heat for us. The berbere is said to contain cumin, paprika, various chili peppers, nutmeg, ajwan seeds, cardamom, turmeric, garlic, salt and “other spices”. It was all quite tasty, and I happily will make again, with or without the meatballs.
Just mom and I tonight with BF working late. A lack of inspiration meant chicken cutlets. No frills, but no complaints either! Sides of mashed sweet potatoes and stuffed mushrooms.
To drink: mom usually has a Rob Roy 90% of the time, and sometimes my special Elderflower Gimlet. But tonight she requested something different and based on what I had on hand, I suggested an Appletini. She thought that sounded great. Kirkland Vodka. And I had a Manhattan with Kirkland Tennessee Whiskey.
Pork and beans, aka ham hock and baby limas. Garlicky, buttery avocado toast. Perfect meal for my sore throat, which was numbed with a double (quadruple?) incredibly smooth Highclere Castle gin on the rocks.
I make a Korean spam that my family loves. Served over rice, I think the rice cuts down on the salt content. I also like in Musubi. Which is also Asian-ish. And it’s not bad in ramen. Also Asian. So that might be the key. But not everyone likes Asian food. So, maybe these preparations are ones which wouldn’t taste good, either.
A family-favorite brown rice/black beans / Rotel side dish (recipe below) served beside skillet cooked cod last night, and beside a marinated pork tenderloin today. The tenderloin was BOGO, so (per my friend who always loses track of which has been eaten) this was the FREE one.
The side dish is not at all photogenic, but it is delicious.
Vegetable Black Bean Corn Brown Rice Casserole with Rotel and Salsa and Cheese
Our Tribe of Many video Sept 26, 2020 Meal Prep on the Fly https://www.youtube.com/watch?v=8Eb-pucuu-I
(time mark 8:30)
For us 12 servings as a side (they get 6 servings as a vegetarian maindish and double this to serve family of 12 & serve with tortilla chips)
2 C. cooked brown rice
11 oz. corn (canned, drained or frozen)
1 10 oz can Rotel tomatoes with chiles
1 1/2 - 2 Cups cooked black beans (about 1 can drained & rinsed)
1/4 C. diced red onion (optional)
1 C. sour cream
1 C. salsa / picante sauce
1 C. shredded cheese, plus more for topping
Chopped green onions for topping
Black pepper
(Note – and NO, this does not need cumin added , as I always suggest to myself – plenty flavorful without…)
Stir together. Spread in a 9 x 13 pan – I use one 8x8, to fit in my countertop oven. Top with more shredded cheese and chopped green onions. (optional)
Cover and refrigerate (for up to 3 days), until ready to use.
Bake (covered with foil) 350 degrees, 50 minutes (40 minutes if not refrigerated).
Last night we had the whimsically titled Crispy Salmon with Bedazzle Rice from Molly Baz’s website (behind a paywall). The rice has currants, scallions, garlic, dill, walnuts, and caramelized lemons. We made a half recipe for 2 diners and liked it a lot.
Start with 4 ounces of gin and add St. Germain and lime juice (probably an ounce of each, depends on how sweet/sour you want it). I also like to use Rose’s Lime Juice but fresh squeezed is great too.
A few dinners.
Braised Endive with Ham and tomyere cheese in a bechamel sauce. Used 2 types of ham, one with herbs another smoked. The taste were quite different, both were good!
Pounti with prunes - a kind of pork terraine with sausage meat, egg, flour, swiss chard and dried prunes from Agen. It’s not a flan. Worker’s food, and it’s better eaten cold than hot.
