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Dinner - The Polyphonic Food Blog

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Last night we had leftover grilled chicken breasts on brioche buns with leaf lettuce from the garden.  I sauteed onion and squash and tossed in the last of the potato wedges and green beans from the other night.  I also roasted the last of the costco broccoli with some balsamic.  

No idea what the plan for tonight is going to be... I have a lot of little leftover tidbits, but nothing really comprehensive, and not really enough individual items that go together to combine things into a new dish per se... 

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Woohoo, Asian market trip week!  We made another date-walnut cake and had bacon and hash browns for Mother's Day, but otherwise this week will be dedicated to using up all the goodies we grabbed at the market over the weekend.

Monday night was pad se ew with a side of smashed, marinated cucumbers and last night we made sauteed king trumpet mushrooms, basil eggplant (finally made with enough Thai basil to taste right!!), and stir-fried green beans eaten on top of brown rice.  Yesterday morning I seared some fresh rice noodle rolls, served them with a simple brown sauce (hoisin, oyster, sriracha, pepper, and sugar), and they were GOOD, nearly as tasty (though the texture was not quite as good as truly fresh) as decent dim sum.  Tonight will be another stir-fried noodle dish with lots of baby bok choy.

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Mixed greens/potato/tomato hash from Savory Way.  

Preceded by a meat/cheese/baguette board.

Trip to 99Ranch enabled me to add tatsoi to the mix (kale, chard, arugula).  Still have mustard greens, baby boy choy, and pea greens to cook, but everything’s holding up well in the downstairs fridge.  Will probably make a spicy beef and bok choy stir fry tomorrow.

 

update:  This (https://omnivorescookbook.com/sichuan-crispy-beef/) turned out to be a good starting point for beef and bok choy.

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Salad of iceberg lettuce, grape tomatoes, radishes, cucumbers, cubed Jarlsberg cheese, avocado, hard-boiled egg; Bolthouse Farms Avocado - Green Goddess dressing
Garlic bread
Leftover fettuccine

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Last night:

Leftover Garlic Bread
Leftover Iceberg Salad
Pecan-Crusted Halibut with Peach Salsa
Leftover Sweet Potato
Corn on the Cob

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Braised baby turnips and greens with chicken broth and honey (turnips from a stand I don't remember seeing before at Eastern Market)
Reheated pecan-crusted halibut (added at the end of the turnip cooking time)

 

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Lamb and pistachio meatballs adapted from "Polpo", page 154.

35 g shelled and roasted pistachios, finely chopped
30 ml olive oil
1 onion, finely diced
1 garlic clove, finely chopped
pinch of salt
pinch of five-spice powder
1 kg ground lamb
1 egg
100 g breadcrumbs
ground black pepper
extra-virgin olive oil
800 ml basic tomato sauce

Basic tomato sauce - the recipe in Polpo (page 149) is neither basic nor preferred so I used my own, which as you can see is rather minimalist by comparison. Polpo's version has eight ingredients not counting salt and pepper.

30 ml olive oil
2 crushed garlic cloves
800 g crushed tomatoes or 800 ml passata
120 ml water
salt
black pepper

We served this with a bowl of cauliflower stewed in wine.

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The onions and garlic are first sauteed in olive oil along with salt and five-spice powder, then cooled. Combine this mixture with breadcrumbs, egg, salt, black pepper and pistachios and the ground lamb. Form into meatballs, then bake for 15 minutes at 335 F/170 C. Then braise in the tomato sauce for 30 minutes.

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I haven’t been cooking much due to travel and lack of motivation.  This weekend I made a sort of vegetable Tian  with zucchini, yellow squash, potatoes, and tomatoes.  I kept it simple with just onions and garlic sautéed on the bottom of the pan, and a drizzle of olive oil plus a little sprinkle of salt and Parmesan on the top. Baked, covered, about 50 minutes. Then I uncovered it and  used the broiler to brown the top. I Should have added herbs. 

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Last night was quesadillas with portobello mushrooms, avocado, and cheddar; iceberg salad with cubed chicken breast, cucumbers, avocado, and tomato with cilantro-avocado dressing; and leftover corn on the cob.

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Pat- I made your pasta.  I really liked it warm, and then cold as a pasta salad.  We had leftover bbq chicken and veggies, so it was easy to throw some fixins on top if you like.

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One pan meal: salmon and chick peas.  I had some spicy olives from the salad bar, so I chopped up a few of those and mixed them with the chickpeas.  I seasoned everything with lots of lemon juice, olive oil, salt and pepper, and Greek seasoning. It was a surprisingly tasty meal. The spicy olives and chick peas were delicious. That’s going to enter into the rotation, for sure. 

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Last night was kale and leaf lettuce salad, with homemade tahini dressing, cherry tomatoes, roasted red peppers, and leftover ribs and chicken from dinner.  Oh and a few pickled okra.

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Roasted onions, red & yellow peppers with whipped feta (olive oil, lemon, mint, dill)

Onion Peppers Feta.jpg

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