Katya4me Posted Sunday at 01:00 PM Share Posted Sunday at 01:00 PM Thursday night was an unusually beige meal for us. I got home late and was staring in the fridge at options. I grabbed the remaining bacon and started frying it while I cut up a remaining defrosted chicken breast. I also saw a packet of chicken flavor seitan that was near it's expiration date, so tore that up as well. Took the bacon out of the skillet and tossed the chicken in to cook. Once it was mostly done, I added the seitan and a handful of matchstick carrots. I made some Parmesan couscous for the starch and called it done. Worked out well but probably should have added some more veggies. Friday night was this Chili Crunch Tofu & Spinach dish. It was supposed to include rice noodles but I ended up doubling it and didn't have enough noodles for that, so made Korean black rice instead. I also should have pressed the tofu more than I did as it has too much moisture to crisp up like it was supposed to do. Ignoring that though, the sauce was good and it used up all of the spinach, which was a goal. I do have 1/2 a can of coconut milk sitting in the fridge to use for something. Last month, this recipe for Chicken & Carrot Kade Paan caught my eye and we made it for dinner last night. The bag of rolls I found was a 36 count, not 18, so this recipe got doubled. I skipped the egg wash, and we were fine with that. No chili tomato sauce here but rummaging around I decided to do a mayo based sauce instead. I went fusion instead of closer to authentic. Mayo with some aji amarillo paste, basil paste, S & P and that was good for us. We are 4 each and put the remainder in the fridge for future meals. I liked them but I really need to work on getting more filling inside, I'm terrible at that and the finished rolls did seem a bit more hollow than they should have been. 2 Link to comment Share on other sites More sharing options...
Pat Posted Sunday at 01:15 PM Share Posted Sunday at 01:15 PM 7 minutes ago, Katya4me said: an unusually beige meal We have those too sometimes. That's when I realize why restaurants add that curly parsley garnish to plates (or used to; it seems not to be so common any more). I try to find any reasonable green herb to mince and sprinkle over the plate. If I have any, sometimes I'll halve a cherry tomato or two to set alongside the beige food. Last night was actually rather beige, come to think of it . I fried up some mushroom and sauerkraut pierogies I'd bought at Stachowski's a couple months ago and had stashed in the freezer. We had them with caramelized onions and sauteed enoki and sliced button mushrooms. This used a lot of butter all around. I balanced things somewhat with braised rainbow chard and green curly kale to accompany. 2 Link to comment Share on other sites More sharing options...
Pat Posted 23 hours ago Share Posted 23 hours ago Last night I made an old stand-by, chili beans and mac casserole. It's from the 9x13 cookbook*, all recipes made in that size pan. In an effort not to make way too much food, lately I've been ending up not making enough to have leftovers around for my husband's lunch, etc. This makes a bountiful amount of food. We had it with a salad of escarole, tomatoes, and lettuce with ranch dressing. *The book is a fairly small paperback and the binding is barely holding on after all these years. I've always found it good to use for pot lucks, etc. These are the ingredients. Technique is pretty straightforward. Bake at 350 for 1 hour, though I did it at a higher temperature for a somewhat shorter time yesterday. It has to cook long enough for the macaroni to cook in the liquid. 2 tablespoons vegetable oil 2 onions -- chopped 1 1/2 pounds lean ground beef -- or turkey 1 tablespoon chili powder -- or to taste 1 1/2 cups sharp cheddar cheese -- grated 2 28 oz. cans kidney beans -- undrained 1 28 oz. can crushed tomatoes 1 1/2 cups olives -- pitted 3/4 cup elbow macaroni -- uncooked 1/2 cup sharp cheddar cheese -- grated 1 Link to comment Share on other sites More sharing options...
Katya4me Posted 11 hours ago Share Posted 11 hours ago Dinner was this crunchy salad. Forgot to defrost chicken but we had some super firm tofu and grilling cheese in the fridge, so marinated those instead. For the salad, we went with chopped cashews and pistachios instead of peanuts. Really tasty and happy with all the substitutions. Also happy that if it's providing crunch and the flavor is overwhelmed, hubby is onboard with raw cabbage in a salad. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now