What was the last meal you cooked?

Just joining in so no photos yet, but we are trying out lots of new recipes! This week we’ve had:

Veggie-Loaded Fried Rice
Ham and Bean Soup w/ Cornbread
Hong Kong Style Baked Pork Chop Rice
Spaghetti Squash w/ Sweet Potato Cream Sauce
Parmesan-Mushroom Quinoa

Much to my (pleasant) surprise, my 6yr old hasn’t turned up his nose to a single dish!

"Soup season" continues with a curried lentil-carrot soup. It's a wet, cool January day, and I'm not motivated to ride my bike in the rain, nor walk, so what's left for a guy to do? January household organizational chores and cook, obviously, LOL. This is a thick, hearty, filling, healthy soup.

Pics:
(1) prepped and going towards 60-min simmer
(2) done and blended with immersion blender
(3) served (this is my Food Magazine cover shot, LOL). That's a dab of greek yogurt as a garnish.

Mexican Squash Casserole for dinner tonight.
Frozen Blueberry and Greek Yogurt Bites for desserts for the week.

We felt like eating plantains, so we were inspired to make a south of the border meets Italian lasagna. We used annatto seeds oil to colour and flavor the minced beef, fried the slithers of plantain to mimick lasagna, used crema in place of ricotta and Oaxaca cheese instead of mixed Italian cheeses. Naturally, we add sofrito with sweet Mexican chili to add that layer of flavor above the nuttiness annatto lends. There is also pimento + blue cheese stuffed olives within the layers. Sooooo good!

Thai noodle dish with stir-fry veggies, chicken, and a spicy peanut sauce. c:

Sorry no picturebut have a pot of beef barley soup on stove, lots of veg in it and light on the barley. Will eat this with a salad for a few days.

Baked Mediterranean-style lemon chicken. Served with brown rice and steamed mixed veggies. That's for the family. For me: this still being "soup season," I had the last portions of the curried carrot soup from the other day. The curry flavor gets better as time goes on. Of course, I *DID* have a piece of the chicken; you know, for strictly, um, quality-control purposes (LOL).

OK, another "soup season" entry. Or entree, LOL. For lack of a better name, this is "Doctor's Winter Veggie Soup," and the recipe is one we have from our nutritionist. All fresh ingredients - acorn squash, redskin potatoes, celery, onion, garlic, tomatoes, kale, carrots) - except: chicken stock, canned beans and flavorings (cinnamon, basil, thyme). No salt or pepper. Lighter than the stew-y cabbage and carrot soups I've been making, as you might expect from a nutrition consult.

Last night was prawn chow mein, stir fry veg and wholewheat noodles

Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.

For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.

Tonight was grilled salmon, roasted Mediterranean veggies & new potatoes

acpgee wrote: »

aokoye wrote: »

Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.

For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.

I love SE Asian salads. This is the template I use. Skip the oil and frying the scallions and just buy ready made fried scallions or onions to use as a topping.
https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut

I'm also a big fan of SE Asian salads, and food in general. I typically skip fried shallots in general. I could just get store bought ones, but I know I would probably be tempted to snack on them, and I honestly don't miss them. The last time I made that salad I used the outdoor grill, but this time I brought out the grill pan which I typically am not a big fan of cooking on (clean up is a pain), but I'm glad I did. It's a great pan, heats really evenly, but cleaning between the grooves sucks.

I don't remember. I think it was sometime back in the 80s......

"Soup Season" entree number 5: "lentilstrone" (recipe from our nutritionist). A bit of Italian-Asian fusion by the ingredients (below). Maybe I should call this "Marco Polo" soup. Onions, carrots, garlic, celery, peas, bok choy, zucchini, scallions, lentils, tomatoes, basil, parsley, lemon pepper, miso paste, thyme, stock. Great for a cold Friday evening.