Thank you! This was frozen, but I tried to pat it dry as best I could and then stir fry in batches. It helped somewhat, but the top of my range looked like a crime scene when I was done!
3 Likes
Thank you! It was really good and came together pretty quickly, which is always good on a week night!
OMG! That all looks so good! Scallop is one of my favorites!
1 Like
Thank you! I’d found this a few weeks ago and finally got around to making it!
1 Like
I belatedly looked up the solution, and apparently it is either to sear very fast or then to cook it to death (half an hour or so) – in the middle is rubber, but either end is tender. Go figure!
1 Like
Kielbasa and spinach soup with pasta and beans. Chili oil for drizzling. Toasted baguette.
The sausages, chili oil and bread were homemade. Spinach and beans came from the garden.
19 Likes
Continuing our ongoing play on Spaghetti Carbonara variation: - this was a nice one - Miso Spaghetti Carbonara. White miso and sriracha added to the egg yolk and parmesan mixture. And baby spinach at the very end
17 Likes
beautiful job!
1 Like
Chicken roulade, spinach, ham and Gruyère with a honey mustard sauce. Rice, carrot, red pepper, onion cooked in chicken broth, parsley. Salad of mixed greens, tomato, red onion, avocado, pickled beets, blue cheese and ranch dressing. Wine.
22 Likes
Oh man, I love monkfish. I haven’t seen it at the store in years. It looks wonderful.
1 Like
I tried to make this Lentil (meatloaf). I thought it was pretty good, although Sunshine didn’t like it. I did use one egg as a binder and not the “chia egg” the presenter used. I was thinking about maybe adding some tomato paste for the next try?? I’m still trying to help Sunshine lower her cholesterol (through diet and exercise). I’m looking for any suggestions that might “fix” this Lentil loaf… Thank you in advance.
3 Likes
Faboski! It’s been too long since casa lingua had tacos… at least a few days! 
1 Like
30 seconds or 30 minutes. I love long-cooked squid, especially fra diavolo style.
Not exactly what you asked for, because I think that recipe is going to be too difficult and tiresome to reverse engineer.
How about this instead?
Or this
8 Likes
Kinda meh dinner. Salmon a la Ted from Chopped, spaghetti squash, lemon pepper asparagus, COTC and arugula with fig vinaigrette. Salmon was from frozen and fishy, salad dressing gloopy, asparagus a tad over, and spaghetti squash is arguably the worst squash. COTC was picked too early but passable. Filled a hole. 
14 Likes
My DH always says, when dinner is meh, at least it will keep us alive until tomorrow lol. I have spaghetti squash in the oven right now…
5 Likes
You can’t always win.
3 Likes
My asparagus soup was a similar let-down. The supermarket only had those pencil-thin spears, and despite having trimmed about 2.5-3 inches of what I thought would be woody, the soup ended up being not entirely emulsified with discernible pieces of chewy asparagus in it. I probably also used too much broth bc I cooked all GDMF 2 lbs of that shit, so it was watery. The flavor was ok, but I felt like I wasted the 30 min it took me to make it. Meh.
5 Likes
I try to hold back liquid for that reason with pureed soups. If it’s enough to cover to simmer it’s usually too much after blending.
1 Like
