What's For Dinner #79 - the Carly Simon "An-ti-ci-pay-yay-shun" Edition - March 2022

Broccoli / tofu stir fry with spicy peanut sauce over rice noodles. I tried the method of cubing the tofu, then freezing it, then defrosting before cooking and it really did help it absorb lots of peanut sauce flavor!

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Dinner tonight y’all is BBQ shrimp and cheesy cauli grits with Cajun coleslaw. Since I had to open a beer I drank the rest.

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Same ingredients, different dish. I had planned on making shrimp fried rice tonight, but instead opted for stir-fried eggs with velvet shrimp from Grace Young’s Stir-Frying To The Sky’s Edge. Steamed rice and roasted broccolini on the side.

Anything green on the plate came from the garden.

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And does your Mom turn the handles? Iv had great fun learning to some large work by Turin g handles then making the spatula part on a sander.

BF roasted a little pork shoulder i had in the freezer, rubbed it with a bit of cumin, s&p, and some bourbon-smoked sugar. Along with, roasted carrots/fennels/onions, and his buttery mashed potatoes. The butter lake had not fully developed by the time I took the pics, but it was buttery heaven, don’t you worry. I loved the capers in there. He wasn’t all that happy with his meal but I thought it was all tasty - loved the pork, and the leftovers will make fine tacos later this week.


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I’d bought this pack of thin sliced steak at Costco a few days ago. Tacos a la Rick Bayless with green chile adobo Saturday. French dip sandwiches Sunday. Stuffed green peppers in a Philly cheesesteak tonight delivered to the new parents after helping bathe the grandson! And made a non authentic but tasty and quick Mongolian
beef for myself. Froze the rest. Whew!


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Produce is getting better and better here in the Bay Area - time for a vegetable soup after going through the produce department. Soup included cauliflower, green beans, kohlrabi, carrots, corn, green onions, celery, tomatoes, Swiss chard and fennel. Added some spelt to make it more substantial. Finished with some pistou to get some extra flavor.

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Butter lake . . It’s my new adjective.

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It reminds of reading “Cloudy with a Chance of Meatballs,” one of my faves growing up.

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Wow, that looks amazing. I already searched out the recipe and plan to try it this week. Thanks

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You sure you don’t have some Korean blood in your lineage? :kr::wink:

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Has WFD ever broken the 800 reply mark in the month the WFD was created? I think there’s a new record coming our way!

Making spinach into something tonight. I have some cooked rice from a katsu chicken & rice takeout, and a request for lamb, so I think I’ll make a fried rice as a side, with some sort of Chinese or maybe Burmese lamb as a main. Off to Google Burmese lamb, if that’s a thing.

Oh wow, these look good.Burmese Mutton Puffs

Ok, inspired by this , making something like this Burma Superstar Chili Lamb

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Yup, we have. We have one over 1,100 (August 2019) with 5 over 900.

https://www.hungryonion.org/tag/wfd?order=posts

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You may or may not know that the co-op in Damariscotta has at least three shelves of locally-made fermented veggies. I haven’t tried them all yet but it sure does make for an easy side.

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Ya, she used a wood-burning tool to decorate a bunch of cutting boards and wooden cooking utensils.

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Made South Indian Chicken Pickle a bit back so for an easy dinner, just made some rice to eat it with.




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We spent the weekend in Atlanta, where I enjoyed not cooking. Last night at home I made chicken tenders, which I lightly dredged in seasoned flour, pan fried, and served over creamy pesto sauce. Sides were steamed buttered broccoli and white beans with Romesco sauce (really leftover roasted red pepper and pecan salsa).

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I love chicken tenders, but have never thought to combine them with pesto, which I also love… will have to correct!

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Pickle pickle? Like you bottled it? I’m impressed!

I still remember when my dad brought back chicken pickle for me from a business trip when I was maybe 10 (yes, he would bring back interesting food :joy:) – it was the first time I had ever encountered meat as a pickle, and it kind of blew my mind a little… till then it was lime pickle or mango pickle or various other vegetable formats.

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We had a very long and tiring day, so dinner was very simple… leftover soups (scotch broth, tomato for mom) and assorted other bits from the fridge - finger sandwiches (chicken mayo, roasted lamb), eggless “quiche” for mom, and banana bread I made late last night (for everyone but me). A strong few sips of chai to end.

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