What was the last meal you cooked?
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Vegetarian tagine from Joan Nathan's cookbook King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World on top of this very involved couscous recipe from Bon Appetit. That picture was taken before the addition of salt, pepper, and ground sumac. The tagine has potato, sweet potato, onion, carrots, bell pepper, tomato, zucchini, and eggplant (aubergine) it - all of which were bought at farmers market (most from one of my favorite farms there) on Saturday.
The couscous is totally worth the effort. Save for halving the recipe, the only thing I changed was using what is likely instant couscous and not adding the brown butter. I almost went to the Lebanese grocery store near my house to see if I could find hand rolled couscous (or whatever the opposite of instant couscous is) but decided that it wasn't worth the effort after some googling. I also steamed the couscous four times due to some timing issues - totally worth it. It is absurdly good - and it's not even like it's difficult, it's just not fast.2 -
Skillet steak and curried cauliflower2
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Ribs and pulled pork also corn on the cob.2
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Caesar salad. Grilled ribeyes with sauteed mushrooms and a baked potato. Strawberry shortcake for dessert.4
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Breakfast: egg scrambled with cottage cheese, spinach and green onion. With bacon and toast.
Dinner: Jalapeño popper stuffed chicken with asparagus.
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Breakfast was salade aux gesiers confit with a few slices of homemade duck prosciutto and croutons. Will have some fruit and yoghurt for dessert. Trying to remember why we have homemade brown bread croutons in the cupboard. Croutons are normally a by product of making english summer pudding where the crusts of white bread slices get trimmed off. I guess we must have had a stale brown loaf at some point and turned it into croutons.
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I made caramelized onion in crockpot. (Sliced onions in the crock for 10hrs) I portion bagged it for later use.
Also made egg bakes with farm eggs from a friends farm and apple crisp! Everything was easy but turned out so good
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Chicken Ceasar Salad1
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I'm making digaag qumbe at the moment. It's a Somali chicken, coconut, and yogurt stew.
https://www.youtube.com/watch?v=z5RXl3AZh-Y 3 -
Juicy ribeye med rare. This was my breakfast yesterday but I only ate 1/2 then and finished the other half in a steak sandwich tonight.
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Cajun butter steak bites with pepper and onions. Side of asparagus.
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Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
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Quaker Oats Instant Blueberry & Cream oatmeal. 1
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weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup1 -
weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?2 -
Tuesday evening, 09/03: old-school grill. Grilled chicken (Carolina-style - BBQ sauce and vinegar marinade), foil packet potatoes and veg (red-skinned potatoes, red and green peppers, red onions, flavorings), side salad (tomato, cuke, scallions, garnish of grated parm/romano, O&V). MFP thinks this is about 1022 cals, 59g protein, 49g fat, 86g carb, 681mg NaCl, well within my daily macros, although I prob should use less oil in the foil packet. Nectarine later as dessert.
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weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?
Not really. Ketjap is the Indonesian word for their sweet syrupy soy sauce. Tomatoes are New World.2 -
California hand rolls with kakiage on the side to dip into miso soup. For the hand rolls we had cucumber, chive, green onion, Japanese omelet, crab sticks, pickled daikon, avocado, sushi rice and nori as well as condiments furikake, wasabi in a tube, kewpie mayo, yamasa soy. Kakiage was thinly sliced onion, grated carrot, courgette, broccoli stems, and spinach leaves made with cold club soda, rice flour and chickpea flour as I am experimenting with being able to make this for a coeliac friend. Miso soup was instant dashi powder, miso, dried hijiki and some green onion and chive.
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weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?
Tomato ketchup? No, I can't imagine it was, other ketchups were though. That said, I'm assuming spaghetti napolitan falls into the yoshoku category of Japanese foods.1 -
Is this a good spaghetti Napolitan recipe? If not, please send a recommendation.
https://www.thespruceeats.com/spaghetti-napolitan-japanese-ketchup-pasta-2031629
I have been loving an abomination of spaghetti aglio olio, vietnamese style.
https://kirbiecravings.com/vietnamese-garlic-butter-noodles/
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Instant Pot Baby Back Ribs, steamed red potatoes and fresh green beans.1
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weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?
Not really. Ketjap is the Indonesian word for their sweet syrupy soy sauce. Tomatoes are New World.
Yes, I know tomatoes are New World. Heinz, I thought, back in the day, took an Asian thing, made it tomato-based, and voila, our present condiment. Well, thanks for the input.2 -
weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?
Tomato ketchup? No, I can't imagine it was, other ketchups were though. That said, I'm assuming spaghetti napolitan falls into the yoshoku category of Japanese foods.
See above also; it's just that today, "ketchup (catsup)" is pretty nearly uniformly thought of as a tomato condiment. I had thought the original was based on another fruit. Live and learn! Thanks!1 -
weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
I tried it when we first arrived in Japan. I’m not a fan but I also tried the traditional meat sauce spaghetti here and it’s amazing! I wasn’t a fan of spaghetti before we moved here either.
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Haven’t had this in a long time. Avocado toast with egg and hot sauce.
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weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
https://cooking.nytimes.com/recipes/7878-stir-fried-chicken-with-ketchup
wasn't ketchup (catsup) originally an asian sauce?
Not really. Ketjap is the Indonesian word for their sweet syrupy soy sauce. Tomatoes are New World.
Yes, I know tomatoes are New World. Heinz, I thought, back in the day, took an Asian thing, made it tomato-based, and voila, our present condiment. Well, thanks for the input.
It wouldn't surprise me if their starting were Indonesian ketjap. No tomato in ketjap but as sweet and almost as thick as modern ketchup. Check it out for yourself. ABC is the ubiquitous brand of Indonesian ketjap. Mix ketjap with sambal (chilli paste) to make an Indonesian dressing for tomato salad.2 -
weatherking2019 wrote: »Have you heard of Spaghetti Napolitan? It's a Japanese spaghetti pan-fried with sausage, onion and bell pepper, and seasoned with ketchup. I know Ketchup! But it brings back childhood memories and kids digg it. I had a bad stomach so I only had a tiny serving but it hit the spot!
I tried it when we first arrived in Japan. I’m not a fan but I also tried the traditional meat sauce spaghetti here and it’s amazing! I wasn’t a fan of spaghetti before we moved here either.
Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of spaghetti bolognaise.
https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/1 -
@acpgee What I mean by traditional meat sauce spaghetti is like what we are used to in the United States. They just make it better here, especially the noodles
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Let us know what is the traditional meat spaghetti is in Japan. I grew up wih the Chinese version of
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Was craving subway so made a salad instead. Spinach, iceberg, carrot, cabbage, pickles, cucumber, onion, provolone cheese, uncured salami, mayo mixed with oregano and black pepper 👍
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