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Katya4me

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Everything posted by Katya4me

  1. I picked up some more nopales and made this tonight: https://grillinfools.com/grilled-nopales-tacos/ By the time I got home it was too dark to grill so I did them in a cast iron skillet. Really tasty and so easy. Dessert was fish waffle ice cream sandwiches in the brown sugar boba flavor: https://www.melonaicecream.com/other-products?type=samanco
  2. Definitely a win. Fajita night is always a win at our house. In the winter, turning leftovers and cheese into nachos is up there too. We always keep a couple of cans of refried beans in the pantry to make easy meals like those.
  3. I'd say it added some bitterness, but that didn't bother me nearly so much as the 2 Tbs of lemon juice and a large lemon for 4 chicken thighs.
  4. Apparently tonight was the night to make WaPo recipes. I made lemon chicken with potatoes for dinner. Super easy and my potatoes were starting to grow eyes so I put in 24 oz instead of the 16 oz it called for. The lemon flavor was a bit more intense than I prefer, so I'd probably do 1/2 a lemon next time.
  5. Tonight's dinner was a fesenjan made with jackfruit. I did buy pomegranate molasses and that made it come together very easily. However I spaced and forgot to buy walnuts, so I used almonds instead and had it over farro. Nice mix of flavors and outside my normal lane of cooking.
  6. We had some soft tofu and rice in the fridge along with some rice and the remaining marinade from our spicy watermelon poke bowls. So I made Gochiso-Dofu (Decorated Tofu) for lunch. I used the marinade for the sauce and cut up some basil and green onion to top it. Super easy and great for a workday lunch.
  7. Yesterday was tofu day. Had the leftover rice and baby bok choy in the fridge so decided to make this spicy maple tofu. Swapped the bok choy for the broccolini and it turned out delicious.
  8. Ooh, that does look good. It's not quite cold enough for that yet, but I might file it away for a month or so. I had grilling on the mind yesterday, but the weather was not cooperative. So I got out the cast iron skillets and cooked up shishito peppers. I'd marinated some chicken thighs to do chicken satay. Did those on the stove and served with peanut sauce and brown jasmine rice. Except that I had almond butter in the fridge so I used that instead of peanut butter. Worked out well for a rainy evening.
  9. I picked up a butternut squash the last time I went shopping but without a plan for it. Looking around for a recipe, I decided to make a baked casserole with it. Outside of prepping the squash, it comes together very easily as the remaining work is done while the squash bakes in the oven. Very good flavors and nice one dish meal.
  10. I had nopales at a restaurant recently and I was curious to try them at home. I found this recipe for vegan breakfast tacos and decided to give it a try. I roasted the cactus the night before and then made the tofu scramble in the morning. I really enjoyed how it turned out, but I would probably halve the recipe in the future because it made a ton of servings.
  11. The other night, we made this pickled ginger salad but skipped the toasted flour step. It was really good but used up all the lettuce we had. Still had plenty of napa cabbage, so I remade it with that decided to skip the jalapenos as well. Had it with some grilled shrimp and it is definitely a winner. Love the crunch and the tangy flavors.
  12. On today's agenda, leftover Asian sesame noodle salad. I had 1 cucumber, a large carrot and 1/2 of a very large daikon, so they all got spiralized and tossed in the bowl. Really tasty and easy to make.
  13. I had some leftover heavy cream in the fridge as well as some ground chicken and a quarter head of cabbage. I made meatballs in a Cajun cream sauce and shredded the cabbage. I sauteed the cabbage while the meatballs baked in the oven and then did the sauce. I also did a quick batch of couscous to have as a carb. Definitely delicious and great as leftovers too.
  14. Made a salad for yesterday's and today's lunches that I'll call Italian inspired. 2 cans of tuna in water, 1 can of butter beans and 1 can of artichoke hearts. Drain it all and add to bowl. Sliver up 1/2 a yellow onion, chop up some frozen orange bell pepper slices, add to the bowl along with the last of a jar of capers. Mix up some prepared pesto with olive oil, balsamic, lemon juice and some S&P, then mix in with the salad. I divided it up and had part yesterday but I think it tastes even better today.
  15. Breakfast this morning was rice paper eggs. I did a filling of ham, basil and grated parmesan and then a spicy mayo drizzle. I think I should have used a slightly larger pan but really liked this new easy twist on eggs.
  16. The other night we had marinated stuffed mushrooms as a starter, and had fiery dragon noodles as the main dish. I had a 10 oz package of noodles and a lb of rotisserie chicken, so I scaled the recipe up a bit and it turned out very well. I do still have 1/2 a head of cabbage in the fridge that I need to use up.
  17. Playing a bit of catch-up here. Last night was this green curry rice cakes dish that turned out very well. I used a can of Thai green curry paste and it had enough kick that we both had clear sinuses when we were finished. Wednesday night, we had been out SUPing and didn't feel like cooking much, so we did spicy watermelon sushi and grilled shishito peppers. We had leftover sushi rice and seaweed from the previous night's lion's mane mushroom sushi. I didn't have dulse powder and not vegan, so substituted a bit of hondashi powder instead and I think it turned out fairly tasty. We added cucumber sticks to both of the sushi for some nice crunch. Sunday was too hot to cook, so made this watermelon and halloumi tabbouleh that I've done before. I was feeling a bit lazy and used a seasoned box kit of couscous and I should have made the recipe's sauce or added more salt and pepper, etc. It still tasted good though. Friday night, I made this melon and mozz ball salad to go with fish. I took 2 frozen branzino fillets that I got from TJ's, coated them with a season spicy mayo mixture, topped them with panko bread crumbs and baked them for about 20 min. before broiling for 2 min. to crisp the bread crumbs. I was really happy with how that turned out.
  18. Gochiso-Dofu (Decorated Tofu) is something we tried for the first time last summer and it's on the agenda for this week. Cold silken soft tofu, with herbs, soy sauce & sesame oil, over white rice. Very simple and surprisingly delicious. I also like to do daikon or carrot noodles and do sesame noodles or a cold noodle salad with them.
  19. Needed to clear out the fridge this week, so last night's dinner was a bit of a hodge-podge. I had some garlic chives, matchstick carrots, cooked mushrooms, and a pack of fermented greens in the fridge. I sauteed the carrots and chopped the chives and added them to the skillet. Once they started to soften, added the last of some chicken broth and then the greens. Once that was all mixed together, I added the mushrooms to warm them up. I had this together with Trader Joe's squiggly noodles and it worked out pretty good.
  20. I made 2 batches of dough yesterday and baked them in the Dutch oven today. I made this olive bread for the first time and it's delicious. You definitely have to like olives though. The other was a loaf of spicy cheddar cheese bread. Not particularly spicy but very tasty. This was my second time making this one and I decided to skip the egg wash this time. This isn't really a sandwich slicing bread but it's very nice to just nom on. I can see it toasted with eggs and bacon for breakfast though. 😋
  21. Tuesday, I had some Chinese broccoli to use up, along with some chicken thighs and Korean rice cakes. I made a quick marinade with Szechuan broad bean sauce, and gochuchang. I let that sit while I cut the broccoli into 3rds and then put the chicken and lower stems in a skillet to sauté. Once they started to soften, I added some chicken broth and the rice cakes to the pan, along with a handful of the leaves and covered it for another 5 min. I made some more of the marinade and added it along with some more broth to the pan and made sure it coated the rice cakes. Gave it a couple more stirs and dinner was ready. Definitely enjoyed then and the leftovers on Wednesday. I wanted to grill last night, but didn't like the air quality, so stayed inside. I had some tiny baby potatoes, so I gave them a quick boil while I preheated the oven to 400*F. I cut up 3 chicken thighs and put them on a broiler pan, potatoes when on a separate broiler pan and they both went in the oven for 20 min. I got out the last of the Chinese broccoli leaves and tossed them in a skillet with the last of the chicken broth to wilt. In a bowl, I melted some butter and mixed it with white miso, agave, chili crisp, and basil paste. Once the potatoes and chicken were cooked, I tossed them in a bowl, followed by the greens and stirred. I've got about another lb. of those potatoes left, so I may be doing this again as it was really easy and very tasty.
  22. I've had this grilled meatloaf recipe in the back of my mind for a while now and made it Saturday night. Since I have a gas grill, I just spread the slices over the entire grill and then turned the temp down as 8 slices on one side was very crowded. Definitely lemony (which I liked) but I would tear the bread into smaller pieces next time. We had it with mashed potatoes and my hubby made a 2nd batch of potatoes to have with the it again last night so I'd call it a success. On Friday night, I had some thin sliced sweet potatoes lingering in the fridge, along with half a beet from another recipe. Those combined with some tofu and broccoli went into this recipe for dinner. I'd done the BBQ tofu bits by themselves before and liked them. I didn't have any leftover grains and wasn't feeling like making any, so just had the veggies and the dressing and it was perfect for me.
  23. I wanted lentils for a packed lunch yesterday. After looking around at recipes and the pantry, I settled on this recipe for a Mediterranean lentil salad. I really like that it included pistachios and radishes for a nice crunch, along with the bell pepper. I ended up leaving the greens in the fridge but will try them with the leftovers.
  24. Tonight was grilled chicken over rice. The avocado relish is a delightful collection of contrasts, creamy, crunchy and herby. Really good.
  25. I made a batch of seitan a while back and found this recipe for vegan pastrami at that time. I made it yesterday and had it for lunch today. I'll confess that I'm not a vegan and didn't feel like tracking down the correct broth when I had beef broth handy. The beet added great color and the rub and seasoned broth gave it great flavor. I got about 25 slices so I've got lots of leftovers for the rest of the week. I meant to have it on pumpernickel bread but will remedy that for next time.
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