Holy cow . Recovery and dinner.
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A day like that called for 2 Dubliners at a minimum!
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I made Rick Martinez’s Coconut Roasted Cod with Anchovy Salsa Macha again. It came together fast because I had leftover salsa from the last time. I added some leftover roasted butternut squash and split serrano chiles too. A mixture of lime zest and dried tangerine peel stood in for the orange called for.
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Tonight’s dinner was chicken mushroom stirfry served over linguine. I sautèed some cremini mushrooms in a little butter then added a shallot and a chicken breast. When nearly done I added a little sherry, a little chicken stock and some chives . All served over linguine and grana padano.
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We were feeling a bit lazy tonight, and since the only Greek place in town is right near the car dealership we had to take my PIC’s ride in, we grabbed their gyro platter (comes with fries and a ridiculous amount of pita wedges), melitsanosalata & light-as-air tirokafteri.
I’d thrown together a xoriatiki minus the green pepper bc it’s my least favorite ingredient in the salad, but then I ended up missing its bitter crunch.
All this was rounded out with TJ’s gigantes in tomato sauce & Turkish dolma from the international grocer down the road.
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I made butter chicken from scratch with basmati rice and TJ’s naan. Side of CSA spinach sauteed with oo, garlic and mustard seed and dressed with chaat masala, lemon juice, and dried cherries.
My DH plated - couldn’t finish the chicken.
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62* - Drizzly -100% humidity.Yuck outside. Calzone tonight. Homemade pizza dough, ricotta, mozzarella, a little pepperoni on his side and what else, hot Italian sausage.
Leftover sausage and peppers for me tonight to go along with. He puts out a good looking salad does he not.
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I was rummaging through the freezer and came across a package of pinklewurst from last winter. Pinklewurst is a traditional German sausage made with barley, oats, smoked pork and spices. It is one of my favorite winter meals. Too bad I missed winter by 26 hours.
Traditionally (at least how I was taught) Pinklewurst is served with kale, potatoes, and pears. Mr Bean made pretzel sticks as an accompaniment and I added a big spoonful of spicy mustard.
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Last few nights, using up things languishing in the pantry and veg in the fridge.
- Kerala kadala (black chickpeas) curry with mixed- flour pooris (ww flour, chickpea flour, rava; kneaded with leftover dal instead of water). I got good puff on the pooris.
- Rice, with bok choy-and-tofu stir fry with tahini sauce and the usual suspects of ginger, garlic, black and szechuan pepper and a squirt of sriracha. Came out very good!
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But in Germany it is important that you use kale which was at least once in frozen weather when still growing. The freezing temperature converts some of the complex carbohydrates to shorter sugars and thereby make the kale sweeter
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Not the prettiest or most colorful meal I’ve ever made, but reasonably satisfying. Gai lan with squid and egg sauce (which was more scrambly than I intended - first time making this). Pea shoots with garlic and oyster mushrooms.
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Thank you for this additional insight. I’m guessing that it wouldn’t work to freeze store bought kale but I that’s something I can see myself trying in the interest of “science”.
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We had a garden when I was a kid. My favorite time to have cauliflower was after a frost. It took on a nutty quality. I bet the same principle is at work here, as @honkman explained with the conversion of starches to sugar.
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Yes - freezing store bought kale wouldn’t work - it has to be kale still alive/growing
Is kale hard to grow? I have a black thumb but would be willing to try for the heck of it.
Kale is an easy to grow, as long as it gets sufficient light, water, and nutrients.
I am in SoCal, and plant in the Fall for optimal harvest when temperatures are cool for sweetest flavor.
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Yes, easy to grow and also yes, depending on your climate, a favorite of aphids. You’ll have to be vigilant or they’ll take your crop. Same with brussels sprouts, cabbage.
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I cooked today after what seems like an eternity. No pics because, well, my mind was elsewhere. TLDR: Mom fell just before Dad’s 1 month prayers and had to have surgery for a compound hip fracture. So yeah. It’s been that kind of week, month, year, eternity, hell, something. She’s in all kinds of pain, physical and emotional both, that I can’t even imagine. So there’s no appetite and no desire to eat in an otherwise zealously healthful eater who really needs that approach right now for recovery. One or two tearful interventions later, she’s making an effort. Now I’m trying to plan ahead to accommodate her mood, appetite, and more.
In an unintentional cooking spree this afternoon (borne of the frustration of trying to feed her while she resists) I made Upma (savory cream of wheat) for tomorrow’s breakfast, Purple yam cutlets for teatime snack (yep, a real meal here), and Sheera (wheat flour porridge/pudding/dessert/something) because my sister told me it was the only thing my grandmother ate without complaint when she was in the hospital. Well it worked out well (other than my intended timing) because mom had some Upma with her tea, a cutlet for dinner (along with butternut squash soup), and a bit of Sheera for dessert. (Much improved from yesterday’s single cracker for tea and piece of toast for dinner, so I’m hopeful that home cooking and diversity of options changes things for her.)
Dinner tonight for us was mom’s pan-roasted chicken (cooked by me) with roasted potatoes, rice cooked in the chicken juices and schmaltz, and fresh bread (yep, triple carbing ftw here). And the soup too, lest you think there was no vegetable (I mean, there was POTATO, but still).
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Kale was easy and plentiful when I grew it during the pandemic in SoCal, till the cabbage worms arrived.
