Punjabi (Desi / Indian Chinese) Chinese dinner:
- Hakka noodles
- Burnt garlic fried rice
- Salt and Pepper Prawns
- Soya Chilli Chicken (saucy)
- Beyond Steak with broccoli (made at home)
Punjabi (Desi / Indian Chinese) Chinese dinner:
I bought one and the pie was tasty but we were disappointed in the carton picture vs. the actual pie. I took a picture and sent it to them. They sent me a coupon for a free pizza. The problem? Three miniscule pieces of green bell pepper. That was it.
Two nights ago I made chicken tinga tacos at my kiddo’s insistence. I was happy to oblige and he ate three, some beans, a bite of slaw, and a plain tortilla. Growing! Sides of pinto beans, lemony fennel slaw, and some brown “Mexican” rice that just never cooked through and didn’t make the photo.
Kiddo has good taste — my favorite kind of taco! Craving tinga now.
lazlo toth action i love it
A good entry for the DOTQ!
English cucumber salad . Grilled prawns with head on . I don’t know what kind of sauce
I bought ground beef and BISO chicken thighs at Hannaford yesterday. I didn’t need either. Someone please stop me from buying stuff on sale! My downstairs freezers are full to the brim!
So something had to be used today. Decided to go with a Cottage Pie since I had some leftover sour creamy mashed potatoes in the freezer from Thanksgiving as a topping
Patterned after the recipe at the link below, I used some leftover pork gravy from last weekend’s roast with some beef stock, added frozen corn with the peas, omitted the celery, and used a very light sprinkle of grated Parm-Reg instead of cheddar.
It was quite tasty! There was wine, of course. Needed the comfort food and wine for the Patriots well-deserved loss to the Bills.
I made Mexican-ish stuffed zucchini and tomatoes, which we brought over a friends’ house for dinner. Turned out well and a good use of the seasoned brown rice that didn’t make it to the table last meal.
Cilantro-poached sole over a garlic rice pilaf (both recipes from COTMs Mexican Everyday and More Mexican Everyday by Rick Bayless). Also, a salad with a cider vinegar vinaigrette to help cut the richness of the sauce on the fish. The fish recipe is delightful; rice was fine.
Finally making good on one of my goals: cooking a dish from my NYT recipe box that I haven’t made before. It’s mostly chicken or pasta dishes, like in cattle class on the plane , but the roasted salmon with miso cream sauce appealed.
Went to the local fishmonger, who does a 50% off frozen fish every first Sunday of the month & scored Arctic char, steelhead trout & halibut filets.
Thawed the char for tonight’s meal, and had stir-fried broc on the side. I probably made too much sauce (the recipe calls for almost 3 lbs of salmon, and this was a 1.25 lbs total, but it was a nice change of pace.
Maine mussels with white wine/butter/garlic/shallot/crushed red pepper/parsley. Toasted baguette with olive oil and garlic rubbed over it. Salad (not pictured).
dinner last night at my sister’s. i marinated lamb lollipops in garlic/lemon juice/mashed anchovy, rosemary & thyme all day, my sister made fresh pasta, and i made cacio e pepe. the cacio e pepe wasn’t the best, i used the full ingredients on about half the pasta, so a little too oily. the chops were CHEF’S KISS TJ’s delicious baby cauli on the side with pecorino romano.
Chicken Cordon Bleu (filled with prosciutto and gruyere) topped with a parmesan cream sauce with sautéed mushrooms. Some of you might be wondering why the cream sauce is unexpectedly orange. The recipe I followed for the cream sauce called for a cube of chicken bouillon, and all I had around was “Consomate”, a tomato and chicken version. It still worked.
A simple shrimp-and-grits, using locally-caught crustaceans from the freezer, and DH’s home-smoked Kurobuta pork belly. Scallions and lemon juice for the finish.
Oh, I made that, with another kind of fish. I wasn’t that crazy about it, to honest. I’m glad you liked it, though.
Mushroom stroganoff. I love this. But I made it wrong. I should’ve seared the mushrooms in a dry pan so they give up their liquid, and then added the butter and onions. Sometimes I remember to do this, but not this time.
and tonight’s repast: i made a teeny (barely 2 lb.) pork shoulder roast, studded with garlic and rubbed with fennel pollen (out of actual fennel!) and red chili flakes, low and slow - 250 degrees for about 3 hours. Rancho Gordo’s alubia blancas in the Instant Pot with just salt & bay leaves for flavoring, a whole mess of broccoli rabe that melted down to nothing, and a roasted delicata squash. The whole reason for making the pork was to have a pork & broccoli rabe sandwich tomorrow with provolone for bfast. i can’t wait.