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Has Achieved Nirvana |
We went from near 80 degree temps for the last several days to a rainy day in the 50s today. That means it's time for cold weather dishes like.....Kugelis!! That's potato kugel Lithuanian style....instead of the vegetable oil used in typical kosher recipes, we Balts use bacon.... Hot out of the oven:  Served with a side of sour cream:  What's on your table tonight?
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Minor Deity |
Korean style pot stickers. Instant noodles with an herbal soup base. You probably notice the lack of vegetables … I will make it up later with fruit(s) (TBD).
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Has Achieved Nirvana |
We got Chinese and Thai delivered last night. The food is always great. They always send enough for two meals. So, more of that tonight.
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| Unrepentant Dork Gadfly  |
A simple one pan weeknight meal. It’s from a Martha Stewart recipe book called One Pot. We had it with a green salad with a simple vinaigrette. Skillet Shrimp and Orzo Ingredients 2 tablespoons extra-virgin olive oil 6 garlic cloves, minced 3 cups halved grape tomatoes (about 1 pound) Coarse salt and ground pepper 3/4 pound orzo 3 1/4 cups low-sodium chicken broth 1 pound large shrimp, peeled and deveined 1 cup fresh basil leaves, torn Step 1 Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes. Step 2 Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.
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Has Achieved Nirvana |
I made a simple and delicious ‘Hunter stew’ made with beef chuck, wild rice, carrots and onions.
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| Has Achieved Nirvana |
That shrimp looks great, dol. I think I have all the ingredients; could be dinner tomorrow! jon - got recipe?
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Has Achieved Nirvana |
Had this. Life changing when made with hot Italian sausage. You have never had broth like this broth. Carlsbad Cravings Gnocci Souo.
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| knitterati Beatification Candidate  |
I’m about to pick up a pizza… Mr. AM had some minor surgery this afternoon, and I just got him home.
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| Minor Deity |
Hope it went well. May Mr. AM recover fully and quickly.
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| Foregoing Practicing to Post Minor Deity  |
Red beans from scratch with tomatoes and sage. Farro salad (random recipe from internet) with radishes, grape tomatoes, feta, mint, parsley, arugula. And olive oil and lemon juice. Tomorrow: squash soup. Bought a big ol’ 4 lb. hunk of squash at the produce place yesterday. Today I peeled and cooked it, but will turn it into a soup tomorrow.
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Minor Deity |
We had Indian takeout. I got lamb korma, which was fabulous, and a vegetable dish whose name I forget, but it had roasted eggplant, potatoes, and spices. They were really good together, especially with the cilantro and pickled onion relishes. I also got naan and had some of Quirt's potato-stuffed-bread-whose-name-I forget, and they were only okay, but the entrees were delicious. I'd order from there again. (And I'll have leftovers today, and maybe tomorrow.)
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Has Achieved Nirvana |
Pork and beans cooked all day with with herbs and spices I probably couldn't identify if my life depended on it over rice. | |||
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Popularity Seeker |
A fry-up of broccoli and tomatoes with seasonings, emphsis on red pepper flakes, alongside some chicken. A plum for dessert.
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| Foregoing Practicing to Post Minor Deity |
Addendum: the squash soup turned out great! Only other ingredients were onion, garlic, a little grated ginger, stock, and fresh sage and rosemary leaves. The sage goes great with the squash.
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| Has Achieved Nirvana |
I made this today and we both really liked it. I did a few riffs, well, just because. 1. I can't do a lot of garlic, so I used a small onion, chopped, instead. 2. I had purchased some of Steve's Better Than Bouillon Lobster Base, so I used some of that to make 3 1/4 cups of water into lobster stock. Very nice! 3. I chopped up one huge leaf of bok choy and threw it in with the tomatoes when they were cooking. We had a ton of ripe little tomatoes that we harvested from the garden a few weeks ago. Delish. 4. Didn't broil the shrimp, instead I tossed it into the pan after the initial oven bake and stirred it in to the hot orzo/tomatoes/etc. Stuck the pan back in the oven for a few minutes while the shrimp cooked. 5. Didn't have any basil, but did have some basil pesto in the freezer. A dollop or two on top of each serving worked well. 6. Also added a sprinkling of crumbled feta. Added a nice touch.
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