When we were growing up in the 60’s and beyond we were presented with a strange salad that was basically pink grapefruit sections and sliced avocado on a lettuce leaf with a drizzle of the orange stuff over. Yecccch😵! A maturing palate can appreciate the individual tastes now. I use the Dorothy Lynch brand dressing nowadays
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Easy peasy dinner tonight: stuffed parathas from the freezer. Potato filling for mom, kheema (ground lamb) for us. Yogurt and some mouth-on-fire garlic pickle on the side for me.
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I roasted some chicken, feta, and spinach sausages over Great Northern beans that I tossed with TJ’s spicy red pepper-tomato sauce, oregano, bay leaves, Mina spicy harissa, and agave nectar. Topped with crumbled feta and served with CSA sugar snaps and garlic bread.
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You know, after I posted my comment about scary French Dressing, I remembered ways in which I’ve enjoyed it in the past and even to this day! I think it’s the lurid color and somewhat iffy uses of it back in the 70’s when it was ubiquitous, but yes, it gets a bad rap these days. So, BITD, and this was a favorite, there was an excellent steakhouse we liked, which in lieu of a breadbasket, brought a tray of crackers, with a small bowl of room temperature blue cheese crumbles, along with crackers, and a cruet of the French Dressing to drizzle over the blue cheese that you spread on the crackers. Totally delicious!
Another time, long, long ago, when taco salads were cutting edge, a potluck offering in Alaska was just that - iceberg lettuce, taco meat, crushed chips, all mixed together and tossed with the Catalina version of that dressing. I have to say, it looked like hell, but tasted quite delicious. Fast forward to the late 80’s and someone I worked with shared with me her favorite meal for company, which was Cape Cod Chicken. This was made with cut up chicken pieces on a bed of uncooked rice, with a can of cranberry sauce, an entire bottle of the orange dressing, and a packet of dry onion soup mix. All baked in a casserole dish, and served with sliced toasted almonds on top. I thought it was fairly passable for a “quick” dinner, but H absolutely hated it! Looking back, I shudder to think of the sugar and sodium in that recipe. At least my younger body could handle it back then.
These days, at least in the before times of Covid, there’s a local pizza place that has an excellent salad bar, nicely tended with a lot of crisp, cold delicious components. H and I both usually fix up a plate, and use both blue cheese and orange French Dressing to top our salads. Like @ChristinaM, we find it delicious also.
@Sunshine842, like others, I too loved that story! And @MidwesternerTT, thank you for sharing that dip recipe - I’m gonna try it!
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Three Pepper Chips. Yes, chips. This is apparently very popular at Chinese takeout joints in the UK, known as “Salt and Pepper Chips”. However, the recipe is eerily similar to a “Three Pepper” chicken dish that we get at our favorite Sichuan restaurant. This recipe from Sam Stern on Instagram (actually I’ve seen this on several UK Insta pages in the last week) was specifically for an air fryer: frozen steak fries, salt, ground Sichuan peppercorns, sugar, MSG, Chinese five spice, garlic, diced chillies, onion, red and green bell peppers. I wish it was crispier but the flavor was excellent. Great appetizer…and great drinking food!
We ordered out Chinese tonight.
There was a martini for me and a Sapporo for BF.
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Broccoli stalks with diced garlic, chili pepper flakes, white wine vinegar, sugar, salt and white pepper
Stir fried celery, carrots, and pork lon
Chinese broccoli (or “gai lan”)
Tofu with zucchini and crimini mushroos
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Yay, descriptions! Looks good, too.
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The beans sound delicious (as everything looks)!
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We were going down the path of another round of stuffed shells (by mom’s request) but then I happened upon the 2022 favorite recipes thread and realized there’s a lot of stuff I make for myself and enjoy that the fam would likely enjoy as well.
So, Umami noodles were WFD tonight. Umami sauce based on what I had on hand: soy sauce, Maggi seasoning sauce & bouillon (for msg), a bit of miso, lots of garlic, and butter. Add-ins were mixed mushrooms, shallots, and bok choy greens (the rest of the bulbs were pretty sharp so I steam-sauteed them as a side). Noodles were flat chinese wheat noodles we came across and thought we’d try out (really good, and I’ll use them in place of fettuccine very soon).
For the meat-eaters, I made chicken thighs in a quick soy-chili oil marinade.
Boom! The noodles were a big hit (and the chicken was surprisingly really delicious for the <2 mins of effort I put into it). Enough noodles left for a whole second meal (or a lot of midnight snacking). Plus half the chicken too.
I couldn’t help laughing to myself in the kitchen as I remembered so many conversations with my dad where I’d describe something I made to him that I thought was particularly delicious, and in his usual teasing, tongue-in-cheek manner he’d ask me “who else ate it?” – as in, was there a palate check? Lol. I’m palate-checking all my personal hits now, Dad!
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Those noodz & chicken >swoon<!
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The deliciousness quotient relative to effort/ingredients is incredibly high!
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Love the “…who else ate it?” of your dad. The dishes look stellar!
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Sauteed chicken, broccoli florets, carrots, onions and red bell peppers with udon noodles and a thin version of my Dad’s satay sauce standing in for peanut sauce. A sprinkle of peanuts on top.
Wine.
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After an absolute shit show of a day spent wasting time, gas & emotional energy thanks to the astonishing level of incompetence and lack of communication from my healthcare providers, and which ended with my hanging up on the receptionist I’d been calling since Monday…… I felt like comfort food.
Which turns out to be marinated skirt steaks from a local farm with chimichurri I made after my Medical Meltdown 
.
I could’ve sworn chimichurri has parsley and cilantro in it – which is what I used – plus the garlic, oregano, olive oil, RWV, and some of O’s spicy chili oil for moar umami & heat…. but I don’t see a single recipe out there that includes cilantro. Oh, well. Good thing we love it.
Sides are sautéed umami shrooms & iceberg, cuke & sugar bomb tomato salad with ranchy dressing. ‘murrcan food to calm my nerves 
I was gonna do a dry Wednesday, but I believe a martini for dessert is called for.
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Cool front came in - 60*. Tacos Dorados courtesy of ATK. Lightly oiled and oven warmed corn tortillas stuffed with a meat/cheese mixture, then shallow fried. I turn them upside down to drain. Doctored canned refied beans. Guacamole. Fresh fried chips. And a dab of butter for my chips.
Plus, he made a boxed chocolate cake with chocolate frosting. Pretty good.
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With that kind of day, I’d take the martini option, too. Hope you feel better. (You hit a nerve. I’m unfortunately very familiar with that type of experience).
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I feel your anguish! S#it show is exactly the perfect wording for what the health care system that we knew has become. Best of luck in this journey! 
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