Monday: Broiled fish heads marinated in soy sauce, miso, garlic chili sauce, and brown sugar
Today: Turkey dan dan noodles. The Sichuan (Szechuan) peppercorns are still making my mouth tingle.
I added Nappa cabbage, Carrots, Green onions, Chicken thighs, Daikon radish, Ginger and Umami dashi or sorts.
Made a pot full so it's going to be my dinner for a while.
It's on the stove right now, had 5oz of 93/7 ground beef left over the other night, so cooking that up with 4 skinless chicken legs and making a nice pot of spaghetti sauce. Not sure if I'll make ribbon noodle zucchini to go with it, or elbow mac, but either way, the house smells like heaven right now!
Replies
https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html
While the cassoulet is in the oven we will also do snert for the freezer.
https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011
If there is time we will make a soup out of the leftover celeriac from the snert to have a starter tonight and for them to eat tomorrow.
https://www.olivemagazine.com/recipes/family/celeriac-soup-with-chorizo-oil/
Tonight cauliflower with a lentil and cheese sauce, plus potatoes and carrots. Banana slices, yoghurt and almond flakes for pud.
(My daughter did the puddings both nights....am I cheating?!)
Today: Turkey dan dan noodles. The Sichuan (Szechuan) peppercorns are still making my mouth tingle.
I added Nappa cabbage, Carrots, Green onions, Chicken thighs, Daikon radish, Ginger and Umami dashi or sorts.
Made a pot full so it's going to be my dinner for a while.
This is the rosti recipe I use. I pre-cooked the potatoes pricked with a fork (to allow steam to escape) in the microwave for a few minutes instead of parboiling.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti