What was the last meal you cooked?
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.2 -
Dinner tonight was left over thai grilled chicken salad from this website. Super simple, very good and the mint was fresh from my garden (potted, because no one needs a field of mint).
Dinner tomorrow will probably be Burmese chicken curry and lunch will most likely be okonomiyaki.1 -
Mujaddara (lentil and bulgur Pilaf with lots and lots of caramelized onion, served with sides of plain yogurt, radish, green onions, and olives)
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
https://cooking.nytimes.com/recipes/1012588-thai-larb-gai-chicken-with-lime-chili-and-fresh-herbs
Looks delicious. Rather pleased it isn't raw. I just wouldn't be able to eat that. The smell of raw chicken alone is difficult enough.
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9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
Appreciate your correction, for I too would commit to clarifying any mishaps of anything reflective of my native cuisine. I'd read through the ingredients (chicken or beef as the optional meat choices), quickly skimmed over the preparatory method missing that it is cooked, having confused it with koi soi ->> larb lu ... Both of which I've not sampled either, but am open to try.
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Just finished breakfast/lunch (at 3pm)....of zucchini protein pancakes, spread with hazelnut/choc spread and peanut butter. Mixed berries on the side.1
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Grilled chicken breast, lettuce salad, and baked sweet potato. Nothing exciting but it was healthy.2
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Today's dinner is grilled tuna, grilled vegetables, beet salad, and fresh fruit with balsamic.1
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Dinner tonight ... BBQ pork loin and chicken wings. Used Sweet baby Ray's. Devilled eggs with avocado mayo + usual add ons. Spud mash. Garlic bread because I am not going to be able to eat it from tomorrow.
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Grilled chicken breast that I seasoned with Italian blend seasonings, and then topped with a TBSP of reduced fat Italian blend shredded cheese. Zuchini noodles with a Tbsp of Pesto, and 2 stuffed mushrooms that I brought prepared in Publix. I try to use a lot of different herbs and seasonings to up the flavor of things.3
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yellow split pea soup and baked sourdough no knead bread.1
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Crock pot salisbury steak, roasted cauliflower with a lovely McCormick veggie seasoning and sliced garden cucumbers my aunt dropped off this afternoon.1
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Wasn't a meal but I made cinnamon and sugar pretzels last night. They were divine.3
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Pesto chicken with rotini, red lettuce, pepperoni, blue cheese salad2
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"Cooked" is too big of a word. Thermos oatmeal.1
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charlotteliddell00 wrote: »
Lunch today, sounds so wrong but tastes so right
OMG I love Crumpets I bought at the English shop the other month and my (Swedish) daughter went mad for them. Just toasted and smeared in butter.
Seeing that I think I'm going to have to go and get some more. Mind you for the price I could probably fly over and get some myself
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Beef ragout with rosemary rotini2
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BBQ'd smoked pork chops, fresh beets, and grilled zucchini! Mmmm3
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shakshouka2
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I'd posted in the wrong thread. Chicken Alfredo with hot peppers. Salad.
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Yesterday's dinner was ground turkey lasagna with oven roasted veggies and garlic knots (Costco).
*Didn't cook tonight (last night).1 -
I cooked breakfast. Two soft boiled eggs with 9 stalks of boiled asparagus (done along with the eggs). The eggs got a minor sprinkling of sea salt, and the asparagus got a bit of butter and oregano.
I didn't cook lunch, because I went to a country fair with their horrid food choices, and I had a planned eat of some of those. The steamed gyozo were actually pretty healthy. It always amazes me at these country fairs with all their agricultural exhibits and awards for perfect tomatoes, that the fairground food itself is so beyond unhealthy... one truck was selling fried Oreos, fried Reeses cups, fried Butterfingers, and so forth...
Dinner will be pan fried scallops with reasonably healthy oil, and either more asparagus, or some cabbage. Gotta mix things up!2 -
spaghetti and garlic bread1
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Does mixing a powder into unsweetened cashew milk count? XD2
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FireVixen_Fayth wrote: »Does mixing a powder into unsweetened cashew milk count? XD
If you put that together and it's a meal, it counts in my book. Did you make your own cashew milk? I love the taste of cashew milk over almond.1 -
I'm making a lasagna but in lieu of noodles I'm using thin strips of zucchini.3
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French Onion Chicken skillet. Basically chicken breast in a sauce of very thick French onion soup
2 pounds sweet onions, sliced
2 pounds boneless, skinless chicken breasts or thighs
2 cups beef broth
1 cup Swiss or Gruyere cheese, shredded
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper, to taste
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high. Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan. Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese. Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through (I did 10 minutes, then added cheese and did 10 minutes more).
Makes 4 servings but I divided it into 6.
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I'm the weekend cook and we went to a dinner party last night so I haven't cooked for a week. Will be doing Sunday roast in the air fryer tonight. Leg of lamb, roast potatoes, roast broccoli with lower cal cheese sauce made by blitzing cottage cheese, grated cheddar and a little chicken stock in the food processor.2
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Breakfast. Leftover Vietnamese summer rolls I brought to yesterday's pot luck.1
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