What do your meals look like (show me pictures)....
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Another simple meal: baked BBQ chicken thigh, roasted mini potato medley, roasted savory carrots. Not shown: a typical chopped mixed-veg salad bowl side. I often use a layer of sliced onions on the baking rack as moisture-preserving trivets when baking chicken, which then serves as a nice roasted veg side too. BBQ sauce is from one of my trips to visit my daughter in Canada, and contains no HFCS. When you boil and mash the blue potatoes, they make a very distinctive addition to any plate.
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A dinner I liked, but the hubby was not crazy about. Air fryer Pok Pok wings, stir fried pea shoots, smashed cucumber with sesame dressing.
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The girlfriend who cooked for us when I just got out of hospital last month came over for dinner. I made Hainese chicken rice again, because it is such an easy meal to scale up when you do the cheat's version. Use the rice cooker with chicken stock instead of water and cook the chicken at the same time on top of the rice. The standard trio of sauces for chicken rice are sweet Indonesian soy, ginger and garlic, and chile and vinegar. We had cucumber salad, air fried turkish peppers and stir fried celery on the side. Dessert was my first attempt at classic strawberry tarts with creme pat. Surprisingly easy to do if you use non stick tart shells with removable bottoms so that you don't need to grease the tins. Also using the tortilla press for pressing out thin discs of dough saves time.
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Great day today (Saturday) in NJ … sunny and warm, with a bike ride and afternoon in our community pool leading to doing some outdoor grilling for dinner: burgers and "foil packet" veggies (often also called "scout packs"), in this case potatoes, red onion, grape tomatoes, carrots, green and red bell peppers, with an "Italianish" savory profile (granulated onion and garlic, black pepper, Italian herbs mixture, paprika, olive oil). When done in conjunction with a short-cooking item such as burgers, it is important that dice size, esp. of hard veg like potatoes and carrots, be small, and direct and indirect heating be controlled. I got enough carb from the potatoes that I left the burger patties bunless.
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Papardelle aglio olio which the hubby found too spicy with air fryer roasted cherry tomatoes. Chicken saltimboca as a secondo. Dessert was a berry tartlet as we still have a few tart shells left over from the batch baked yesterday.
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Red beans and rice. I doubled the veggies to bulk it out a little more, and it was nice.
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"Deja vu all over again …" a leftover grilled burger patty and remaining "foil pack" veg mix from yesterday (Saturday, as previously posted), but with the intended veg side that I postponed when change of plans had me dining solo: cauliflower "steaks." I had planned grilled cauli but the last minute shift had me do them tonight, but roasted in the oven since our weather is a bit iffy today; the foil pack was the substitute last night. Alas, no grill marks this way. This version is pretty simple and is the prep usually seen online … thick cut cauliflower, basted with olive oil, granulated garlic, paprika, salt and pepper, with a dusting of grated parm and garnish of parsley to serve. I think next time might see smoked paprika, cayenne, or other flavoring to zing it up a bit. I got 4 "steak" slices out of a large cauli head, with a bunch of small floret chunks that I'll use tomorrow in another way.
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Cheeseburger on sourdough with homemade coleslaw
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An awesome seafood misto, shrimp, meatballs in almond sauce and roast veggies with tomato, pepper sauce.
Salad with guanciale, pomegranate! 😋
tapas - potatoes, charcoal- pepper aioli, shiitakes, zucchini cannellini with almond cheese.
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Wow! @SafariGalNYC Those dishes look amazing!!!
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Tuna tartare with tiradito sauce and microwaved pappadoms for scooping. Second course of Nobu's dry miso salad (I bought the dry miso online instead of the faff of dehydrating it myself and used store bought fried shallot instead of deep fried leek) and Chinese turnip cake.
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Whew! About 100F "real feel" temp here today, so I picked a warm-region dish for dinner tonight: baked salsa chicken breast, a circle of brown rice enclosing black beans, side salad. Note that the salad contains the leftover florets from my "cauliflower steaks" last night. Runner-up choice for dinner tongiht would have been curried chicken using those florets, but we've had Indian several times recently.
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Smoked Tofu Salad with cabbage, chic peas, edamame, fresh arugula, carrots and red onion tossed in Ginger miso dressing~
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Salade Nicoise and a blueberry tart using the last tartlet shell I baked on Saturday.
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It's too hot to cook or eat. Cheat's soupe au pistou. Meant to use frozen vegetables, but the ones we bought at a convenience store had been clearly defrosted, spoiled and refrozen. Had to toss them. Found a carrot and half tomato in the fridge, a tin of chickpeas, and a handful of frozen peas to use instead. We had some homemade pesto pulled out of the freezer and leftover homemade garlic/anchovy mayo from last night's Nicoise salad. A dollop of both condiments flavoured the broth. Garlic mayo is pretty much the same as rouille, which is used to flavour the broth of bouillabaise (=French fish stew).
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A "meatless Wednesday" dinner … open-faced lentil burgers on freshly-baked bread (still warm in this photo) and served with today's version of chopped salad for some color. I upsized both the patty size and batch yield of a lentil fritter tapas recipe, intending to freeze the surplus for some future meal. My wife liked them so much we're having them again tomorrow as leftovers. The bread is from my "faux sourdough" approach yielding 2 loaves for one oven use so that we get "one loaf for now, one for the freezer." As tapas,the lentils were meant to be served with a garlic aioli; here, I just used a dollop of a good, small-batch non-HFCS BBQ sauce purchased in Canada.
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Another serving of cheat’s soupe au pistou where a drizzle of garlic/anchovy mayo was tasty but did nothing for looks. We had room for 3 beef cappelletti each in putanesca sauce afterwards. I made the cappelletti a few weekends ago to use up leftover braised beef from a Chinese takeaway with some gyoza wrappers and parked them in the freezer to cook from frozen.
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A girlfriend came over for late lunch/early dinner before heading off to the theatre. Chinese turnip cake was pan fried tonight but made last weekend to start. Main of sous vide lamb satay from the freezer and Cambodian corn grilled in the air fryer. Fresh sides of cucumber salad, and compressed rice. Dessert was thai tea creme brulee.
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Rabbit with peas, onions, tomato sauce with an interesting clove, cinnamon, coriander, rosemary spice going on..
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That faux sourdough looks delicious!
it’s in the 90s here as well. (South Mediterranean) love the veggies!
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Green juice: kale, spinach, mango.
Yogurt: plain Greek yoghurt with a fresh fig, dried coconut, date, papaya and kiwi. 🥝
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I seem to do a lot of cheat's versions of classic French dishes. This is cheat's bouillabaise with a side of air fried courgette. Dessert was a blueberry tartlet using up the last of the blueberries.
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Leftovers from Saturday. We had nasi inpit, lamb skewers and satay sauce leftover. Made extra air fried corn with leftover marinade for Cambodian street corn. Cucumber and tomato salad were made with with dressings we had in the fridge.
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@SafariGalNYC thanks for the sourdough compliment!
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At a restaurant- going to have to try this at home!
🍽️ grilled halloumi with fig and berry chutney. Hazelnuts. Scallops wrapped in prosciutto.6 -
@SafariGalNYC What temp and how long do you grill the halloumi? I've been wanting to try it and actually have a package in the fridge waiting for me to do so.
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It's too hot to cook. Avgolemono soup motivated by needing to use up some leftover rice and to clear out some room in the freezer taken up by chicken stock. Greek salad to accompany that, though we didn't have any olives so I diced up some sun dried tomatoes instead.
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That desert looks so delicious 🤤
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If you are referring to the berry tarts here’s the recipe with my simplifying steps that shorten prep time to 20 minutes.
If you use non stick tartlet tins with removable bottoms there is no need to grease the tins. There is no need to chill the dough. Flatten out 30g-35g dough balls with a tortilla press instead of a rolling pin. If you don’t own a tortilla press, sandwich dough balls between baking paper and flatten by pressing with the bottom of a frying pan. There is no need to do the step with the baking beads. I baked in the air fryer for 10 minutes.
The easiest way to make the creme pat is to whisk egg and dry ingredients together is a small sauce pan until smooth. Slowly whisk in cold milk to make a homogenous mixture. Heat on a medium hob whisking constantly. If you over heat and there is danger of making scrambled eggs remove from heat, whisking vigorously and add a teaspoon or two of cold milk.
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