What was the last meal you cooked?

I've got Irish beef and guiness stew barely simmering. I put it on two hours ago and hope the meat is tender to eat we eat in four hours. The liquid is at around 80C.

Skillet with diced sweet potatoes seasoned with little cayenne and smoked paprika, turkey sausage, and spinach. Served with a over-easy egg on top.

Griddled iceberg wedges with ranch followed by beef and guiness stew. Hubby made the mash.

Had some leftover penne from a couple of nights ago, so I warmed it up. Chopped a couple of campari tomatoes and some basil. Drizzled on a little olive oil and balsamic vinegar. Tossed in some mozzarella pearls. And voila! Lunch.

I've got a duck prosciutto experiment curing in the fridge. In two weeks I am having a dinner party where one of the guests doesn't eat pork. As a result he hasn't had much charcuterie in his life so I plan to introduce him to duck prosciutto (invented in the Jewish ghetto of Rome), Braesola (dry cured beef) and Mojama (dry cured tuna). I can buy Braesola locally at the Italian deli, and a girlfriend who is returning vacation in Seville is bringing me mojama so I only need to make duck prosciutto from scratch.

I normally dry duck prosciutto in the dehydrator after curing but will now experiment with longer drying in the refrigerator. Will hack the hanging by putting the meat in a mesh basket which allows air to circulate.

https://honest-food.net/duck-prosciutto-recipe/

I had to rescue the chocolate sorbet that I am making for next weekend's dinner party. I don't have an ice cream maker so freeze in a shallow tray taking out the mixture out to mash up the frozen sides and push to the centre. It takes about several hours to get a trayful of frozen slush. I started it too late last night, we went to bed after a couple of mashes and this morning it was frozen pretty rock solid. Putting it through the food processor in small batches was a messy job, but it worked.

I made ramen with the homemade beef stock I made the other night. I added soy sauce, fish sauce, ginger, red pepper flakes and garlic to the stock. I added some mushrooms, bok choy, and beef. I just use instant ramen for the noodles. I topped it with hard boiled eggs and bonito flakes. I'm having leftovers for lunch today.

Corn beef and cabbage with potatoes and carrots with a side of smoked cornbread.

I made buffalo cauliflower bites - inspired by the SkinnyTaste recipe. But I season the cauliflower with garlic powder and pepper beforehand, which really pumps up the flavor. And the batter I make is out of the Kodiak Cake protein waffle/pancake mix and a half can of sparkling water, for a faux-beer batter. I serve it with chobani fat-free greek yogurt + dry ranch powder for a protein-packed ranch dressing and some celery. Some nights we also have broccoli tots from Green Giant (frozen section). Great for when we miss bar food!! (which is all the time)

Shepherd's Pie, slaw, parsnip soup, soda bread (yes, it was my St. Patrick's Day meal)

Grilled chicken breast, roasted veggies (parsnip, sweet potato, Brussels sprouts) and wild rice.

Last night I made Thai peanut chicken and noodles

Cod with cous cous and then a homemade salsa

I made coconut chicken curry and rice last night. I was planning on just using a jar of pre-made sauce, but realized that I didn't have one once I had already started cooking my chicken and potatoes. Luckily I had a can of coconut milk, a jar of red thai chili paste, plus the necessary spices, so I was able to make homemade sauce. It came out a little too sweet originally because I was a little heavy handed with the brown sugar, so I had to add some lime juice and fenugreek to even it out.

I made beef stir fry and rice last night. Leftovers for lunch today.

I make my own stir fry sauces now. I just combine soy sauce, fish sauce, garlic, onion flakes, sesame seeds, ginger powder, and red pepper flakes. I add some cornstarch in cold water at the end to make it sticky. I just discovered the wonder that is corn starch a few months ago. My mom always used flour as a thickener, so I never learned about corn starch.

I also just realized that we've been on an Asian food kick this week. Ramen, curry, and now stir fry. Plus we had Korean take-out last week. Beef bulgogi and kimchi & pork fried rice.