Embarrassingly, we’ve been eating quite a few Factor meals, made by Hello Fresh IIRC. Fridge meals that you can heat in the oven or microwave. Going through some serious health stuff (spouse, not me) and with work, appointments, pet care, fielding phone calls from well wishers, etc. there hasn’t been much time for cooking. The Factor things are not bad, TBH. Over the weekend I grilled chicken kebabs with a crap-ton of garlic and herbs, grilled fresh scallions, rice-quinoa pilaf, roasted cauliflower steaks, and dill lemon pesto. Very delicious and lots of leftovers for lunches this week.
I’m sorry to hear about your partner’s health issues, but glad that the meal kits are providing low-energy, no fuss sustenance. And that they are tasty
Doing a repeat of the Soy Sauce Braised Mushroom Noodles at BF’s request to use up the last of the mushrooms from the fridge. This is so good! I used roasted oyster mushrooms to top it off tonight (at some point, I hope to do this with maitakes).
Late dinner. Hannaford didn’t have the BISO chicken thighs in stock as advertised on sale this week, even when I asked a meat cutter to check in the back freezer. So I picked up some Jayne Mansfield-sized BISO chickie boobies and roasted it with olive oil, salt, lemon pepper, dried oregano, lemon zest, and garlic powder.
Yukon Gold potatoes were tossed with olive oil, s/p, and ground sumac and roasted in the convection oven. Green beans were steamed.
Too many of them taste like pine needles to me. There are a couple I actually like with food. They are usually hazy and have sort of toned down the hops.
And the there’s “Raging Bitch”. I always keep some on hand ; tell guests it’s the House Brew and smile sweetly …
I had a craving for sos but I do mine on biscuits, so sob? I usually make it with Buddig pastrami and beef but I couldn’t find them so I just used turkey pastrami. Served with peas and a tomato, cuke, red onion salad, balsamic & oo dressing. Wine.
On this penultimate night before I take off for Lisbon for a week+ with my sister, at my request the BF made Woks of Life’s soy braised mushroom noodles, to which he added sauteed shaved beef. Really, really good. Per the recipe, he used a variety of dried, plus button and maitake mushrooms. the key was using the soaking liquid from the shrooms for extra umami. He bought fresh lo mein noodles that had a really good texture. a winner of a dish. he also made three little sides - he’s so good at that! a sauteed red pepper salad, fried tofu in a sesame oil/sweet chili glaze, and a cucumber salad.
that looks even more wonderful! and you’re the one who tipped me off to this dish, i’d forgotten! BF made the same tonight, but of course he had to add meat (or it’s not a meal.) i love the idea of using roasted shrooms. and we had maitakes in ours tonight! such a good dish.
i’m going to try making this myself when I get back.
i sincerely hope your hubby’s health issues clear up soonest, and in the meantime, it’s really good you have those kits to make your life a little easier. it’s hard work taking care of sick loved ones, mentally, physically, emotionally. be good to yourself, too!
Tonight’s dinner was better than take out stirfried udon. I topped it with chili oil instead of stirring in red pepper flakes as called for in the recipe because the chili oil is a new favourite garnish but I wouldn’t do it again. I like the seasonings in the dish so much it tastes better without the heat. And I love heat.
Mr Bean requested kibbeh but I had no time to shape the usual torpedos and fry them. I found a recipe from Claudia Roden’s Arabesque cookbook for a a baked kibbeh which sounded good and didn’t require me to go out shopping. The base was similar to a basic kibbeh filling (lamb, bulgar, onion, cinnamon processed together until a paste is formed) that is pressed into a tart pan, baked, and then topped with onions sautéed with cinnamon, allspice and pomegranate molasses. I love pomegranate molasses so added an extra drizzle. Not exactly the “real thing” but certainly hit the spot in a very easy way.
Last night’s dinner was Vinegar Roasted Vegetables over rice. I got the recipe from a “Glen and Friends Cooking” video. Initially, Glen was saying this was a side dish, but at the end the wife states it would make a nice dinner served over rice, so that is what I did. Sunshine and I both enjoyed this creation.
LOL, why do the images of the sides say “shitty sides” when you hover over? It all looks amazing to me and I’m gonna track down that soy braised mushroom/beef recipe. Pseudo keto kid is home from AZ asking for more red meat…
So I picked up some Jayne Mansfield-sized BISO chickie boobies and roasted it with olive oil, salt, lemon pepper, dried oregano, lemon zest, and garlic powder.
