Katya4me

I think I did, but it was a while ago and as noted, it's very good and doesn't hurt to bring back to the forefront.

Today's lunch was stir fry over daikon noodles, featuring bok choy, rehydrated mushrooms and tofu skin.  I added oyster sauce and a bit of chicken broth to the cornstarch at the end and liked how it worked.  I used this recipe as my starting point: 

https://thewoksoflife.com/bok-choy-tofu-skin/#recipe

I got my stitches out yesterday and my mouth is starting to get back to normal.  Tonight was pork and cucumber stir fry over daikon noodles: https://www.seriouseats.com/stir-fried-cucumber-spicy-ground-pork-easy-dinner-recipe

I added a bit of ginger to the sauce and thought it was pretty good. 

On 2/16/2022 at 8:52 PM, saf said:

Salad, followed by "Middle Eastern Saucy Chicken." I will not make this again. The chicken got a bit dry - that may have been me - and the sauce was just a touch too vinegary. Also the last of the duchess potatoes from the freezer. (I note, I am rarely happy with recipes that use boneless skinless breasts. I should learn.)

Later, the end of the Valentine cookies with some South Mountain ice cream.

I have to admit that we do use boneless skinless chicken in a few recipes, I do prefer thighs if I have a choice. One recipe that they do work well in is this ramen recipe: https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/

Sunday night, we had some leftover rotisserie chicken from the enchilada recipe, so we made dinner salads.  Romaine, cucumbers, radish, carrots and Manchego cheese.  I sprinkled pepitas on mine for a bit of crunch and as a side, we had some of the leftover queso w/ tortilla chips. 

And then the next day, I had dental surgery, so applesauce has been my friend.  

Continuing with our experimental vegan kick this weekend, we did udon and mushrooms in cream sauce for lunch today: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms  So much umami in this dish and definitely a winner for me.

I've been in a bit of an experimental mood so last night was chicken enchiladas: https://thedefineddish.com/paleo-enchiladas-suizas/  Rather than buy the queso, we made this: https://www.noracooks.com/vegan-queso-blanco/  That recipes makes a very large batch and it's absolutely delicious.  

Last night was pizza w/ the last of the sort of Korean flavored chicken and some sautéed mushrooms.  We did our normal triple batch of dough, so will be having more pizza later this week.  I made some infused simple syrups earlier in the day, so I used an herb & pink peppercorn one in this drink: https://nerdswithknives.com/thai-basil-gimlet/  We did 2 batches of that, and the 2nd time we added seltzer and my husband preferred it that way, so I'll try more variations in the future.

Breakfast this morning.  I saw a YouTube video that looked interesting and gave it a spin today.  It is very easy to do so gets points for that and reasonably tasty. If/when I make it again tonight, I'd either use thinner cheese or just 1 slice, and pepper or otherwise add a bit more seasoning.

Tonight was cleaning out the freezer and made this corn and chicken curry: https://myheartbeets.com/corn-chicken-curry/#wprm-recipe-container-26389

I made a batch of the onion masala a year or so ago and had some curry leaves in the freezer too, so I used those instead of the fenugreek and cilantro so different flavor but I think it worked for us. 

Dinner last night was baked salmon over white rice: https://cafedelites.com/firecracker-salmon-recipe/#recipe  

I defrosted the salmon late, so it only marinated for a little over an hour.  But I took the marinade and simmered it while the salmon baked and used that as a sauce over the rice, which I enjoyed.  I had a bit left of the Chinese broccoli, so sautéed that and finished it off. 

Tonight was deliciously unhealthy:

Brunswick stew: https://www.thekitchn.com/brunswick-stew-recipe-23255664

With Bacon Upside down Cornbread:

https://sweetsavant.com/bacon-upside-down-jalapeno-corn-bread-recipe/

And for drinking: can of lychees, coconut rum, lime juice, frozen peaches and blended with a few ice cubes.  So tasty 😋

8 hours ago, KMango said:

What kind of bitters?

Inquiring pines want to know...

""Lindsay" bitters (pecan-magnolia-habanero) — Crude Bitters and Sodas" https://www.crudebitters.com/shop/crude-lindsay

Bought a few years ago and while I enjoy them, I'll also forget to use them in drinks.

Similar situation, I like this one in gin cocktails: "Cucumber Lavender Bitters – El Guapo Bitters" https://www.elguapobitters.com/collections/bitters/products/cucumber-lavender-bitters

Tonight was chicken thighs, Korean flavors in the sauce but not really what I was expecting. Didn't have any rice so hubby made himself tacos and I made a salad.  Tasted pretty good that way. I made myself a drink, seltzer w/ espresso whiskey and a dash of bitters.  

Today was fancy ramen. I started with a beef bone broth noodles package.  Sauteed some Chinese broccoli while I waited for the water to boil.  When that happened, added the package contents, some lemongrass and frozen Asian meatballs. Once those were cooked, tossed in some mushrooms and Thai basil.  Divided into 2 bowls, with the Chinese broccoli going in my bowl. Only used half the meatballs so might do a repeat for dinner tomorrow night. 

2 hours ago, saf said:

I dunno, that looks like I would actually TASTE the celery!

Yes, but it's really good at absorbing the flavors of the sauce. 

I used this celery-less recipe the last time I made split pea soup: https://www.food.com/recipe/split-pea-soup-ham-15466

14 minutes ago, saf said:

Ah, behind again.

So, Monday was split pea soup. With leftover corn muffins, toasted. Also, salad. That was some good soup. I did not have a ham bone or ham hock, but had a chunk of ham with some bone in it, so that worked. Now I have a lot of leftover celery and I don't generally like celery. Need to figure out something.

Tuesday was frito pie, with the leftover chili from the weekend. Also, salad. Sadly, that night was the end of the chocoflan. That stuff is so good.

Last night we tried out a new quiche recipe. Added mushrooms. It was really tasty. Also, salad.

Tonight is more split pea soup. English muffins. Also, salad.

 

Also, Pat, I did not actually realize velveeta had a best buy date!

It may sound weird but we made this last year and it was really good: https://thedefineddish.com/spicy-celery-stir-fry/

We made this vegan mac and cheese and really liked it: https://www.washingtonpost.com/food/2021/12/26/vegan-mac-and-cheese-broccoli-recipe/

We swapped the broccoli out for some baby bok choy that we had and it worked very well.

For dessert, we had oat flour blondies, with butterscotch chips: https://buttermilkbysam.com/oat-flour-blondies/

Tonight was white sauce pizza with shrimp and Italian sausage.  White sauce with fresh herbs: https://www.nelliebellie.com/garlic-white-pizza-sauce/ The pizza dough recipe makes enough for 3 crusts, so we'll probably make another pizza tomorrow.

Tonight was the result of rummaging.  I had a half can of coconut milk and some squash in the fridge I wanted to use.  I added another can of coconut milk and a can of green curry paste from the pantry.  From the freezer, came frozen knife cut noodles and shrimp.  Tossed it all together and it made a delicious dinner. 

We had quite a number of leftover ingredients hanging around on the counter and in the fridge, so I decided to use them up for lunch.  I started with this recipe: https://thefamilyfoodkitchen.com/kale-corn-chowder/  But I had some bacon in the fridge and 2 potatoes on the counter, so I decided to add those to the chowder as well.  I still have about another 1/2 of so of heavy cream to use up, but this made for a tasty lunch today and leftovers for tomorrow.

We got a ham last week and finished it off today so it was time to make split pea soup. I didn't have celery so tried a new recipe: https://www.food.com/recipe/split-pea-soup-ham-15466

My mom hosted Christmas dinner, so we only had to contribute a side.  It needed to be gluten-free and we had a butternut squash hanging around, so we went with a roasted squash and goat cheese dish: https://www.countryliving.com/food-drinks/a29628010/roasted-squash-with-goat-cheese-and-poached-cranberries-recipe/

I think that it could make for a light meal by itself and happy to have leftovers of it.  We only served the rounds, so we have the rest of the squash we roasted at the same time.

Tonight was a version of fish and chips. Trader Joe's oven baked breaded tilapia along with oven baked french fries. I had a small container of a spice blend leftover from when we got Ethiopian food, so that seasoned the fries very well.

Last night was based on the concept of pad see ew. However, I made it with skinny rice noodles and shrimp and mostly eyeballed my measurements and ingredients. Very happy with how it tasted.  Tonight will be ham tetrazzini using some of the ham I got on sale today. 

We did stuffed roasted acorn squash tonight: https://thegirlonbloor.com/sausage-mushroom-stuffed-acorn-squash/

Aesthetically, it was pretty but challenging to serve and eat.  It made about twice as much stuffing as needed, so we plan to cube and roast a butternut squash to go with the rest of the stuffing later this week.

This is my new favorite breakfast: https://www.mexicanplease.com/molletes-mexican-bean-cheese-sandwiches/