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Last night was boneless pork roast with a Toragashi pepper spice rub.  Miso roasted carrots, celery and squash, and pan sauce made with the juices of both.

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Leftover takeout chili cheese nachos can be turned in to soup!  I added the remains of a box of beef stock (probably about 3/4 cup), a 14.5 oz. can of diced tomatoes, and an expired can of creamed corn.* I stirred it all together over low heat until the chips melted and the cheese went from stringy/gooey to smooth. I heated up half a baguette spread with fromage fort and served slices of that alongside. There was a small salad of red leaf lettuce, cucumber, tomato, radishes, and ranch.

 

*I have no idea why I had this. It was probably for a recipe  I never made. Ironically enough, I think the corn was probably what pulled the whole thing together. Maybe I should buy another can :rolleyes:

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meant to post this earlier this week

this is a Sicilian recipe and the flavors are better the next day

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Polpette di pollo e ricotta e limone

300 g ground chicken
200 g ricotta
grated zest from 1 Meyer lemon
60 g breadcrumbs
50 g Parmigiano-Reggiano cheese, grated
a pinch of dried oregano
1 egg, lightly beaten
salt
freshly ground pepper
6 tbsp. olive oil
1 garlic clove, crushed
300 ml pinot grigio
1 tbsp. chopped Italian parsley

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Warm olive oil in a pan, then add the crushed garlic clove. Fry garlic on medium-low heat until fragrant. Lift out and discard garlic. Add meatballs, a batch at a time.

The meatballs were fried in olive oil until browned on all sides.

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Then they were braised in pinot grigio until cooked through. Parsley to finish.

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Enough for 4.

You can cook them in broth or in tomato sauce, but I happen to like pinot grigio because it really accentuates the lemon.

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Scarola affogata on the side. Better known as braised escarole.

3 tbsp. extra-virgin olive oil
6 garlic cloves, crushed and peeled
1/2 kg escarole, washed, trimmed and coarsely chopped
a generous pinch of salt
a generous pinch of crushed red pepper flakes

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Warm olive oil in a pot or Dutch oven, add garlic and fry garlic over medium heat until browned.

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The escarole is added raw to the pot, seasoned with salt and red pepper flakes, then covered and braised for 10-15 minutes or until tender.

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Leftover nacho soup
Baked chicken thighs
Cauliflower - pepperoni saute
Leftover mac and cheese

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10 hours ago, DonRocks said:

Small bits of pepperoni for flavor?

I used small thin slices I had in an open package and heated them first to render any fat and then added leftover cauliflower florets into the pan to brown a bit.. Cutting the slices into smaller pieces might have been an improvement. This was okay but  not my most successful experiment. I considered melting some cheese in the pan too, but there was so much other cheese in the meal, I opted not to do that.

Last night was a Post recipe for penne with tomato cream sauce (using sour cream). I blanched some broccoli and added that to give some color and green vegetable content. We had buttered toasted baguette with it. I was too lazy to make salad. The pasta was quick and very good.

 

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We had a Super Bowl party last night. My husband smoked two massive briskets (packer cuts) and also made beer can chicken. For these items he used the pellet grill he received for Christmas from my parents and me. We served the brisket with sliced white bread and bread and butter pickles. I also made coleslaw. My husband also made chili, which we served with shredded cheddar, sour cream, and Fritos. For kids we had hot dogs. For appetizers I made a buffalo chicken dip in my slow cooker. I also put out several kinds of cheese and crackers and one of those fruit bowls from Costco. Our guests supplied some other appetizers, loads of desserts, beer, and wine. We have a lot of leftovers, but luckily my husband is happy to eat smoked meats for days on end. The brisket came out really well. I didn't bother with the chicken. :-)

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Last week I made black rice topped with Italian Sausage sauteed with ginger, garlic, lemongrass, olive oil, to which I added broccoli, dark soy, light soy, white wine, more ginger and lemongrass, and some rice wine vinegar.  It turned out very, very good.  We have been doing  a lot of leftovers, sandwiches and take out as we have just been super busy with work.  

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56 minutes ago, ktmoomau said:

It turned out very, very good.  

Then you're a good cook, because these ingredients - while complementary - require one hell of a balancing act.

(You should check out the sausages at Organic Butcher - I know the ones at Whole Foods are good, but the ones at Organic Butcher are great!)

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Just now, DonRocks said:

Then you're a good cook, because these ingredients - while complementary - require one hell of a balancing act.

I find italian sausage can stand in for ground pork and chilis in an odd way.  I made a version of tan tan (similar Japanese dish we had, but not dan dan) noodles with spicy italian sausage and miso.  I have been reading a lot of chinese recipes lately, and some hacked recipes (from Lucky Peach and etc) very interesting reading.  

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We were going to have a Super Bowl party last night but the guest bugged out because of various sickness and rain-related concerns, so throughout the day we ended up making some party stuff and other random dishes we wanted to have on hand for the week:

  • chicken and corn egg drop soup, to warm us up and satisfy a takeout craving
  • lots of guacamole and salsa and chips and crackers
  • Latin/South American cheesy breads ( I use a hybrid recipe from Colombian and Brazilian friends)
  • red curry (chicken, eggplant, red peppers, mushrooms, and cauliflower) with brown rice
  • fresh-squeezed lemonade from a friend's Meyers
  • wings from the store, but we made a sour cream/gochujang (like the Marie Rose from Eamonn's, but Asian!) dip for them
  • a bunch of cut-up fruit (mangoes, pears, apples, bananas) served separately instead of in a salad

I have a big block of cheese that I was going to make into nacho sauce, but we didn't need it so I think I might make a stovetop mac and cheese for the kids later this week. 

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Making lots of pasta lately. Tonight was spaghetti with a creamy cheesy mushroom sauce, chopped chicken (from leftover thighs), and sauteed chopped red and green bell peppers. I topped this with toasted homemade bread crumbs to serve.

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2 hours ago, Pat said:

Making lots of pasta lately. Tonight was spaghetti with a creamy cheesy mushroom sauce, chopped chicken (from leftover thighs), and sauteed chopped red and green bell peppers. I topped this with toasted homemade bread crumbs to serve.

Sounds like a variant on Chicken a la King.

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Made shakshuka from NYT last night. It may be more of a brunch dish, but we shared our meal with some vegetarian friends and added hummus and babaganoush, olives and a salad along with warm pita.

 

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9 hours ago, DonRocks said:

Sounds like a variant on Chicken a la King.

I guess so. I'd been looking at a Pioneer Woman recipe for Chicken Spaghetti, except I barely did anything the recipe called for. It is the reason I put the bell peppers in, though :D. I kept the spaghetti in long strands, made mushroom sauce instead of using canned soup, used leftover thighs I'd baked days before, omitted the chicken broth, put leftover fromage fort plus shredded Parmesan directly into the sauce instead of grated cheddar on top, and was running really late so did not bake it as a casserole at all. I did give it a little crunch by adding breadcrumbs on top I'd previously toasted and buttered.

So, other than providing a general inspiration--and chopped peppers--her recipe had nothing to do with this. But she may have been thinking of chicken a la king when she came up with her recipe.

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Last night was a stir-fry (pork, tofu, broccoli, onion, cremini mushrooms) with rice. I wilted some baby spinach in oil separately and mixed that into the hot rice in the pot prior to serving.

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Rice Noodles (the ones labeled for pad thai, I think that is medium) with shiitakes, baby bok choy, scallion, and egg.

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Last night was take out leftovers scarfed during trial prep.  Night before I made carolina gold rice that I just didn't do right in the instant pot, I can't remember what I did before, but it turned out much better with frozen peas and corn.  Heated up frozen crab cakes and sauteed zucchini and added a little parm. It was a what can I made while tired and uninspired nights.  Once my trial is over, I have committed to trying harder.

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Miso-glazed Chilean sea bass
Blueberry-Pistachio Tabbouleh
Steamed asparagus with lemon, butter, s + p

This was a good meal! I made the fish with a glaze I improvised for rockfish (not even trying to figure out if they are the same) years ago. The original fish had Dogfish Head Fort Raspberry Ale, red miso, and some other things in the glaze. That ale may not be produced any more (couldn't find it), so I used Troeg's Blackberry Tizzy Pennsylvania Sour Ale. I figured that would go with the blueberries in the tabbouleh from Joy the Baker (in her brunch cookbook Over Easy).

I've posted somewhere here about how I haven't been able to find the regular old bulgur I used to make for tabbouleh and that Bob's Red Mill bulgur never works right, regardless if I'm using a separate recipe or the directions on the package. The bulgur I bought from the bulk bins at Whole Foods (which they often don't have) worked absolutely perfectly according to Joy's directions. I still have no idea what the issue is with Bob's, but I feel some redemption in the bulk stuff being absolutely perfect--in a recipe I have never made before!

I didn't use that much of the ale in the mixture for the fish, and I also drank some. I like it better than the raspberry ale from years ago. It's 7.8%ABV, and between the recipe and maybe 4-5 oz. in a glass, I have a decent amount left to try to preserve. The fish is a once in a blue moon thing. The asparagus I make a fair amount during the spring, and I'm going to be making this tabbouleh a lot...if I can find the right bulgur.

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Last night was poblano peppers stuffed with rice, onions, pine nuts, an array of leftover roast veggies in the fridge- chopped, a little beef cooked in tomato sauce and topped with pepperjack.  Served with spinach on the side.

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Fish tacos made with the leftover sea bass
Toppings: guacamole, chopped tomato, napa cabbage, homemade ranch/crema
Leftover rice plus black beans
Leftover asparagus

 

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Happy Belated Chinese New Year y'all! We've been slowly cooking up and eating down our New Year's goodies. Ordinarily we'd let the holiday go without much fanfare but this year my folks are living with us so we've made a little more effort, though really they are leading the way.  So in the past few days we've had (yeah basically we went from the Super Bowl food list to New Years list):

  • Pan-fried salmon steaks for surplus / good fortune
  • Stir-fried noodles for deliciously long lives
  • Potstickers (from Costco) for wealth
  • Fried and fresh (go ahead, guess which version was better) spring rolls (stuffed with sprouts, cabbage, carrots, mushrooms, and chicken) for more wealth and a fresh start
  • Roasted duck (from San Woo BBQ in Van Nuys) for fidelity
  • Cuties and regular oranges for prosperity and good luck
  • Pan-fried sweet glutinous rice cake for rise in stature and even more prosperity
  • Grilled gochujang chicken thighs (because we like these better than whole chickens) for togetherness and hey wait, prosperity!
  • Mung bean cakes for sweets (box from Ranch 99)
  • Brown and white rice, steamed
  • Fried rice with chicken and eggs
  • Roasted Brussels sprouts and cauliflower, because we needed more veggies

 

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Last night was lamb kofte baked over potatoes and served with tahini sauce and pine nuts, plus the leftover blueberry-pistachio tabbouleh. Friday night was cheese toasts and leftover creamy tomato penne.

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Trader Joe's chicken soup dumplings
Red leaf lettuce, cucumber, and tomato salad with ranch dressing
Pan-roasted pork chops with prunes and pine nuts

I deglazed the pan for the pork chops with a little white wine and some apple cider I'd soaked the prunes in for a while. The soup was absent from the dumplings. i may have erred somehow in my steaming and caused it to evaporate. Not sure. I'd never bought these before but they intrigued me. The dumplings themselves were fine for what they were.

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