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What Are You Eating Today?

Vegetarian bacon double cheeseburger with smoked gouda, lettuce and onion topped with baba ghanouj on homemade flax seed bread and a side of tater tots. Locally made 2X IPA to wash it down.
 
Frozen swai fillets coated with tahini (from unroasted sesame seeds) and bread crumbs fried with yellow onions with a side of broccoli crowns and rice (parboiled, basmati, and brown). The fish crisped-up very nice. I really like the parboiled/basmati combo for some subtle flavor and interesting texture but will leave the brown rice out next time. Broccoli hasn't been on sale for quite some time so I got 3 pounds and will get to have it every day for awhile.

Frozen swai fillets, rice, and brocolli crowns.jpg
 
Tonight I burnt another batch of chicken thighs on the grill with Italian dressing. Yummy. I like my chicken burnt.

Add instant mashed potatoes and a bowl of brussel sprouts.

I'll be having burnt chicken at least another 3 nights before I have to cook another batch of leftovers.
 
crazyfingers said:
Tonight I burnt another batch of chicken thighs on the grill with Italian dressing. Yummy. I like my chicken burnt.

Add instant mashed potatoes and a bowl of brussel sprouts.

I'll be having burnt chicken at least another 3 nights before I have to cook another batch of leftovers.
Click to expand...

I've heard charred Brussel sprouts are pretty good too. A little caramelization brings out the sweetness.
 
Lunch today: Hijiki seaweed with rice. I've been trying to work various seaweeds into my recipes over the past few years including nori, kombu, wakame and now hijike. Or more accurately mehijiki since what I found online was the leaves rather than the stems which are called nagahijiki. This was sourced from Korea rather than Japan. It's fairly inexpensive and less than Chinese sourced wakame per ounce.

Hijiki with rice.jpg

While wakame has much more of a salty ocean taste the hijiki is more woodsy. Similar umami to woodland mushrooms. I just soaked a tablespoon full for 1/2 hour, mixed it in with a small bowl of rice and added a dash of soy sauce, toasted sesame oil, mirin, and a bit of salt. Then nuked it for a minute in the microwave. I like it a lot. The woodsy/mushroomy flavor really comes through. It adds just a bit of springy texture to the rice. I can see it going well with rice, broccoli crowns, and sautéed shrimp or fish. Or marinated and sautéed boneless/skinless chicken breast. Even pieces of medium rare beef with rice, which sounds weird, but the taste of the hijiki is so unlike other seaweeds. Anyway, food for thought.
 
Today was a banana and coffee for breakfast and a chicken enchilada for lunch. I'm going to make this tuna spinach pasta dish either tomorrow or tonight if I feel like it in the next hour or so. My spinach is frozen and my pasta is penne, but otherwise will be the same as the recipe. Oh, and my panko is not seasoned so I'll throw in some of a blend for fish that we have and some basil.

https://www.food.com/recipe/tuna-spinach-pasta-122231
 
Half-assed Bruschetta. Split Ciabatta brushed with olive oil (actually I had to pat it with a paper towel dipped in olive oil as I don’t have a brush. I thought about using a new paint brush but then wondered if kitchen brushes have food grade bristles) and broiled. Diced tomatoes, mushrooms, salt, pepper, garlic powder, and cut up baked chicken.
It’s a start. I think I can do a lot with the bread this way. Actually I would have preferred this without the chicken. This is an avenue worth exploring.
 
TV and credit cards said:
Half-assed Bruschetta. Split Ciabatta brushed with olive oil (actually I had to pat it with a paper towel dipped in olive oil as I don’t have a brush. I thought about using a new paint brush but then wondered if kitchen brushes have food grade bristles) and broiled. Diced tomatoes, mushrooms, salt, pepper, garlic powder, and cut up baked chicken.
It’s a start. I think I can do a lot with the bread this way. Actually I would have preferred this without the chicken. This is an avenue worth exploring.
Click to expand...

I use a cheap silicone basting brush for spreading a rub made with olive oil on chicken. Nice for getting under the skin. Best part is it's really easy to clean in a little sudsy water. Works great for coating bread with garlic oil too. Also the bristles don't fall off in the food.
 
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I just made some hummus with waaaaaaay too much garlic, which means just enough garlic. NOM. I just had two wraps and thinking about having a third.

Treedbear said:
TV and credit cards said:
Half-assed Bruschetta. Split Ciabatta brushed with olive oil (actually I had to pat it with a paper towel dipped in olive oil as I don’t have a brush. I thought about using a new paint brush but then wondered if kitchen brushes have food grade bristles) and broiled. Diced tomatoes, mushrooms, salt, pepper, garlic powder, and cut up baked chicken.
It’s a start. I think I can do a lot with the bread this way. Actually I would have preferred this without the chicken. This is an avenue worth exploring.
Click to expand...

I use a cheap silicone basting brush for spreading a rub made with olive oil on chicken. Nice for getting under the skin. Best part is it's really easy to clean in a little sudsy water. Works great for coating bread with garlic oil too. Also the bristles don't fall off in the food.
Click to expand...

That's what I use, too. I think I got it for $1. I've had bristles fall out of a brush and into food. :( The silicone brushes seem to be one molded unit so nothing falls out/off.
 
Brunch today was a turkey-spinach-tomato frittata, with a side of fresh fruit. So simple to prepare, and so good!


fritatta.jpg
 
I came home from work and daughter was making blueberry muffins. Made with oatmeal and maple syrup. Very yummy!

Next I shall make myself a taco since we still have leftover doughballs from last night’s fish tacos.
 
I went through the fridge and found some broccoli, cauliflower, and Brussels sprouts, so I thought I would get a start on lunches for next week, except I saw we had a whole bunch of celery, so I added 3/4 of that, cooked it down, blitzed it, and voila- soup, 5 portions, 114 calories per portion. :)
 
Yesterday was one of my vegetarian days. For lunch I had one of Amy's frozen Pad Thai entrees. I add some unsalted peanuts to them. I am addicted to those damn things. They almost taste as good as what one gets in a Thai restaurant. For dinner, it was baked potatoes and a huge salad that included fresh fruits, dried fruit, nuts and an assortment of fresh vegetables, with a red wine vinegar dressing. I used to make that salad quite often, and I passed the recipe on to my live in chef.

He's been growing chard in his little vegetable patch and he plans on trying to make something with it tonight, along with some kind of chicken tender dish. I hope his home grown chard is tasty. This is a first for us.
 
Banana and coffee for breakfast. Just finished a veggie wrap with cheese and tahini dressing for elevenses.
 
Last night's dinner I tried London broil in the oven and seared with a blow torch along with steamed broccoli crowns and my rice/hijiki seaweed mix. It was interesting but not as good as I'd hoped. Even though I rinsed the hijiki after soaking the flavor didn't really blend well with the beef. It had a kind of earthy mushroom flavor but still too much of the sea shore. But it looked good in the picture so I thought I'd post it anyway.

Steak, Rice + Hijiki, Broccoli 2.jpg
 
I've been a little out of the game for a few months. After about a year of trying out new recipes I got a bit burnt out and slowed it down to more practical dishes. But for Mother's day today I made Eggs Benedict / Handmade Hollandaise, and Filet Mignon.

I'm not sure how the Hollandaise turned out because I haven't had any recent examples to compare to, but I liked it. The beef was much easier to prepare, I seared it in a cast iron pan for four minutes, flipped, and then baked it in the oven (in the pan) for 8 minutes at 425.

We also added some nice cheese and sliced strawberries sprinkled with sugar as sides. It was a great breakfast.
 
New Mexico Pork Adovada from looking online for a recipe that included pork and Chimayo chili powder. I bought a bag of Chimayo chili powder a while ago and I really like the flavor. Deeper and smokier than other varieties although a bit more expensive.

New Mexico Pork Adovada.jpg

Nice website. When you click on print the recipe it allows you to change the number of servings and then all the ingredient amounts change automatically. Nice. The flavor was very good. Pork came out tender although I made one serving using 1/2 pound of pork loin (= 2 servings per the recipe). I had to lower the oven temp to 250F from the recommended 350F due to the smaller amount. Also I did everything in a Dutch oven so didn't need the skillet. Would have been better if I had some lime juice, cilantro, and sliced Vidalia onions to go with it and some fresh tortillas instead of the rice. Next time I'll try it with 3 pounds of pork and extra chili powder and freeze 5 portions.
 
Treedbear said:
New Mexico Pork Adovada from looking online for a recipe that included pork and Chimayo chili powder. I bought a bag of Chimayo chili powder a while ago and I really like the flavor. Deeper and smokier than other varieties although a bit more expensive.

View attachment 33475

Nice website. When you click on print the recipe it allows you to change the number of serving and then all the ingredient amounts change automatically. Nice. The flavor was very good. Pork came out tender although I made one serving using 1/2 pound of pork loin = 2 servings. I had to lower the oven temp to 250F from the recommended 350F due to the smaller amount. Also I did everything in a Dutch oven so didn't need the skillet. Would have been better if I had some lime juice, cilantro, and sliced Vidalia onions to go with it and some fresh tortillas instead of the rice. Next time I'll try it with 3 pounds of pork and extra chili powder and freeze 5 portions.
Click to expand...

Looks good, I haven't cooked with pork much, might be worth checking out.

And speaking of spice, one other interesting development in our gastronomic world is that I added a few Thai Chili peppers to our recent batch of curry. After trying the curry out I was surprised how much the peppers added to the flavour, both partner and I liked it quite a bit. We were expecting it to be too hot, but it came out quite balanced.

I made two pots - coconut milk and tomato based - put two diced peppers in each, and let them marinate for about 25 minutes. That seemed to diffuse the pepper through the curries.
 
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