What was the last meal you cooked?
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DancingMoosie wrote: »
This is the recipe I normally use. If you can't find the fermented bean chilli sauce Doubanjiang use any chilli sauce such as sriracha. If sourcing fermented dried black beans is difficult use black bean stir fry sauce from a regular supermarket. If that is too challenging add two chopped anchovies. If you can't source szechuan peppercorns use regular pepper.
https://www.chinasichuanfood.com/mapo-tofu-recipe/2 -
And if you are a vegetarian use quorn mince instead of beef or pork mince.1
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Ravioli.
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Made Chinese again. Leftover di san xian from yesterday. Sweet and sour chicken. Rice.
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Weekend Summer Grilling // Semblance of Normalcy
Tonight (Saturday), grilled hot dogs (a little crispy but good), tomato-basil salad (store tomatoes, but basil from our hydroponic unit), mayo-less potato-veg salad. Feeling more like normal and less like virus lockdown.
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Cooked so much over the weekend.
baba ganoush, coleslaw, salads, bbq chicken wings, lentil curry, ratatouille, spinach and chickpea stew!
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Grilled Chuck Roast and Savory Boy Scout Packet Potato/Veg Mix
Sunday evening grill. We were able to get a chuck roast a few weeks back, froze it, and haven't been in the mood to slowcook or stew it or whatever. I tried something new for me - using the grill as an oven to cook a roast. Old dogs can learn new tricks, sometimes, even after 40 years of plain-and-simple grilling, LOL. One side cold, other side on, cook on cold side, then when done, use the hot grill side for a couple of minutes to put some grill marks on the meat. I transferred my indoor oven thermometer to the grill and maintained 350F for the duration. I used a meat thermometer to get to 160F (medium - our now-standard meat temp during covid-19 season). It all worked out. Counting a salt tenderization procedure prior to the grilling, the roast chuck was tasty and not too chewy, although of course with chuck, there's a bit of inedible stuff to trim away. Took about 1:20 for a 3.1lb roast.
1. Roast just starting with rub and thermometer. Boy Scout packs on top shelf.
2. Getting some grill marks at the end.
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Shirataki noodle bowl with greens, mixed veg, Bragg's, Sriracha, cilantro, and crispy baked tofu4 -
Baked trout with sautéed asparagus:
I also made marinated turkey tights for dinner, but they were soooo tasty that I totally forgot to take a picture! 😊5 -
Leftover Beef Pigar Pigar Approximation
I posted a barbeque baked chuck roast last evening. Tonight I processed the leftovers into an ad hoc version of "pigar pigar," a sauteed beef with cabbage and onions dish from the Philippines (but similar to other Asian beef with cabbage dishes). Of course, having only red cabbage on hand added an interesting color to the dish. Served over brown rice. MFP approximates about 270 cals per serving of the beef dish, with 28g protein, 12g fat and 12g carb, but 747 mg sodium; rice is extra. About 40 minutes start to served. Pretty tasty.
1. on the stovetop, at completion.
2. served on rice.
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I made a luscious spaghetti sauce with sausage meatballs and fresh basil on top, and stir fried zoodles with a little garlic, herbs and olive oil. About 1.5 cups of sauce and 2 cups of noodles. Very satisfying and I didn’t miss pasta at all.2
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Chinese leftovers for breakfast. Leftover rice went back into the rice cooker to be converted to congee, topped with last night's stir fry of chicken with asparagus.
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Pasta w pesto and zucchini.
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Made salmon, broccoli and salad for dinner.4
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I made cheeseburgers and leftover fried risotto "cakes" for dinner last night. Not the healthiest meal, but my fiance requested burgers and the risotto needed used before it went bad.1
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I made cheeseburgers and leftover fried risotto "cakes" for dinner last night. Not the healthiest meal, but my fiance requested burgers and the risotto needed used before it went bad.
Arancini is great for using up risotto, but a lower calorie alternative for using up leftovers is stuffed portobellos or peppers. Sprinkle with cheese and warm up under the broiler.2 -
Pasta w chickpeas.4 -
Pasta w mixed mushrooms, chopped tomato, and grated zucchini.
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Dinner was a mash up Italian/American pasta alla vodka and Sicilian pasta alla Norma. Essentially sauce for penne alla vodka with a cubed air fried aubergine tossed into it, and served on my favourite shape, linguine. Green salad afterwards.
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Greens trio with cauliflower, edamame, and mushrooms4 -
My first frittata (with broccoli, tomatoes and different seeds):
And a bonus image - the Ceasar salad I ate out today (delicious!):
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Using mostly long-term pantry stores tonight, I made a BBQ "pulled" chicken, using one 28oz can of chicken, fresh rough-diced green pepper and onion, BBQ sauce (Sweet Baby Rays is the fam favorite). As a side, and pertinent to the "lockdown" undercurrent to this thread, I made a mac and cheese casserole ... using powdered ingredients (cheese, eggs, milk). Results below. Family thought it was pretty good. I've yet to compute my MFP macros, but let's say this wasn't a dietetic night tonight, LOL. Was a good pouring-rain work-at-home-day morale meal, though. We ARE getting some fresh deliveries now, so tonight wasn't really a "lockdown" dinner but a meal of convenience after chores.
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Another meatless meal here. Vegetable curry with tofu and yellow rice
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Venison backstrap turned into a stroganoff with egg noodles.2
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Pizza ^_^1
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I've got Sicilian almond granita chilling in the freezer to have tomorrow night. I miss vacations in Sicily.2
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Leftover laksa for breakfast. When I was in grad school, I collaborated on a short research project at the University of Singapore and they always served laksa for breakfast at the uni canteen.
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Pasta w tuna and green olives.1
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Many things we cooked at home today, some treats as well. 🥞
Muffins with dark and white chocolate:
Banitsa (Bulgarian salty pastry with cheese and eggs):
And a protein lunch to compensate for the upper two. 😊
Chicken with salad:
Eggs with butter and a rich cheese salad:
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