Only 2 dinners last night (as is typical at our house):
For Spring Onion: breakfast for dinner (scrambled eggs and protein pancakes)
For the other 2 humans: bucatini with shrimp / broccoli / corn cut off 2 cobs / white wine / crushed red pepper. Glug of pasta water. B grated Parmesan on his.
The broccoli was originally going to be a side dish with nutritional yeast but I threw it in the pan at the last minute, not wanting to dirty a 3rd pan.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
182
They look so enticing in the photo!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
183
In our house this would have looked like:
Adults: pasta with the works
Kiddo: bucatini with butter and Parmesan (maybe some cream)/tomato paste, side of corn, tiny morsels of broccoli and shrimp which he might sample or might adamantly refuse depending on his mood.
It’s exhausting sometimes, ain’t it? Breakfast for dinner is always a hit here, too.
Honestly, in my opinion, it really doesn’t make a difference in prepared sushi, esp. a typical restaurant-style roll with avocado, seasoned rice, cucumbers and sometimes odd thing like cream cheese, because you’re never going to taste the delicate sweet brininess of real crab.
Heck, sometimes they even drizzle on some teriyaki sauce or Sriracha … at that point, you could put cotton balls in there and no one would care, or even notice.
I don’t disagree but the OP said he made HIS California rolls. I was just remarking that HIS are how everyone does it, with few exceptions. A lot of people like all the cream cheeses and sauces and such. I’m much more of a purist. But I like a good California roll, and if it’s made with real crab, I can taste the difference.
Have been in a non-cooking mode this week.
Leftovers or stuff pulled from the freezer.
So to break the spell, I took out a chicken breast last night to defrost.
Oh…I have black figs to use up.
Off to The Google.
This worked. Used white wine instead of chicken broth, added the shallots while the chicken was still cooking, then splashed in a healthy blup of white wine and covered for 5 minutes before adding the mashed figs and balsamic mixture. I used 3 figs for one breast, didn’t peel the figs (WHY do that?)
Served on leftover Basmati rice with steamed green beans alongside. Not overly attractive, but it tasted good.
I mailed it in tonight for dinner. Shake & Bake Pork Chops, Kraft Mac & Cheese and mixed vegetables. My girlfriend added a small cup of apple sauce to go with her pork chop.
Another hot day, got up to 95, it’s now 68.
Had an ish dinner. Seared a blsl seasoned chicken thigh, sauteed onions and garlic, deglazed with chicken broth and then added a mole-ish sauce and roasted. Relleno-ish casserole. Stuffed Hatch chiles with pepper jack, placed in a mini loaf pan and covered with beaten egg, into the oven and when set added grated sharp cheddar. Salad was half of a Little Gem, smothered in aji verde ranch dressing, diced tomatoes, avocado, red onion and cilantro. Agua con hielo. Yeah, there was a Paloma earlier.
Had one of my lectures on local mob/Prohibitiom history this evening. All that talk about mobsters put me in the mood for something Italian. So I came home and whipped up Chicken Parm. Fresh Mozz made all the difference.
Simple Goan fish curry with cumin, coriander, chili, ginger, garlic, tomatoes, turmeric, tamarind paste, light brown sugar, cilantro and coconut milk served over rice and with carrot salad (briefly cooked to al dente and mixed with paprika, cinnamon, cumin, cayenne, lemon juice and parsley)
