What are you eating Thursday, August 31, 2023?

[msmofet]

Salisbury steak, mashed yellows, steamed spinach, and onion gravy.

 

[medtran49]

Char Sui pork ribs and fried rice. Tried a new technique where you add the rice and then the eggs, stirring in a circular motion. It definitely gives the rice a lighter texture.

 

[dragnlaw]

I know I eat weirdly. Full meal one day, unusual the next.

Tonight just poutine. Very tasty.

 

[Marlingardener]

Fettucine with pesto sauce and mushrooms, and celery and olives as a salad.

 

[dragnlaw]

Rice looks great, medtran, is the green spinach?

 

[GinnyPNW]

@msmofet, you know what they say about imitation!? Thanks for the idea, but I'm making a simplified version. I'm going to make a DH favorite...hamburger steak, corn, taters and mushroom gravy. DH calls it "cafeteria food." And we or he will have homemade vanilla ice cream. He had a hankering and neither the chocolate or the caramel in the freezer would satisfy it...so this afternoon, I slaved (NOT) over making it for him.

 

[taxlady]

I tried another new recipe. I call this an unmitigated success, though I have taken notes on quantities. It was Rice salad with zucchini and smoked salmon. I served some hard cooked eggs and whole grain baguette with that. I got the recipe from the YouTube channel, "Pasta Grannies". We thoroughly enjoyed it. I made a half portion and used a bit more smoked salmon than the recipe recommends (I was skeptical, because the pasta granny didn't measure anything.) I used 35 grams of smoked salmon for a half recipe instead of 25 grams. 25 grams might have been enough. I had to guess on the amount EVOO and will definitely taste my way next time. I put a bit too much. The flavours are all very delicate, so the EVOO was a bit overpowering. We really enjoyed that. My only cheat was to use brown basmati rice instead of their fancy black rice.

Here's the video with the recipe:

 

[taxlady]

I know I eat weirdly. Full meal one day, unusual the next.

Tonight just poutine. Very tasty.

Poutine can be a meal, especially if you include a protein. Ever try a "Poutine Italienne"? It's just a pasta meat sauce instead of gravy. It's pretty darned good.

 

[medtran49]

Rice looks great, medtran, is the green spinach?

Yes, I had a little bit leftover from our salad meal earlier in the week, so went ahead and cooked it that night so it would last, then added it at the end with green onions.

 

[cjmmytunes]

Fried chicken breast (it was so big it almost filled me up), potato salad, french-style green beans, cucumber sticks, cherry tomatoes, grapes, and dark chocolate.

 

[Andy M.]

Burger night tonight and it was delicious!

 

[blissful]

We did a bee check today and then talking which got in the way of inspired cooking. I made mushroom gravy and had that with ww toast. 1/2 meal sized salad, brownie and plum/honey/lemon/water blended over ice.

 

[Aunt Bea]

French onion soup gratinée.

 

[Aunt Bea]

We did a bee check today and then talking which got in the way of inspired cooking. I made mushroom gravy and had that with ww toast. 1/2 meal sized salad, brownie and plum/honey/lemon/water blended over ice.

@blissful

I was wondering if you would mind sharing your recipe/technique for mushroom gravy.

Thanks, B

 

[Jade Emperor]

Hawker Street Korean Fried Prawns with Stir Fried Egg Seafood Rice, Asian Greens and Holy Basil Mussels Sauce

 

[Jade Emperor]

Cook’s Notes:

Really delicious. It was probably too large a portion, neither of us finished, but lots of leftovers for lunch.

This dish looks fairly simple, and it is, but it was time consuming for prep. Lots of ingredients and technique here.

Photo doesn’t really show the rice and greens well, but they were really good. Lots of wok love, lots of batch cooking and keeping warm and fresh.

Great dish and elements that will be used in other settings.

 

[thymeless]

A vegetarian filled crepe at a group meetup.

I should rephrase that. It was filled with ingredients that qualify as vegetarian rather than filled with vegetarians themselves.

 

[blissful]

@blissful

I was wondering if you would mind sharing your recipe/technique for mushroom gravy.

Thanks, B

First cook 1 lbs of sliced mushrooms, in their own water. Set aside.
Toast 1/2 cup of whole wheat flour (or white ww flour) in a pan on the stove, cool.
Then into the flour add:
3 and 3/4 cups cold water or vegetable broth, 4 T soy sauce (or tamari sauce), 4 T nutritional yeast, 1 T prepared dijon mustard, 2 t onion powder, 1 t garlic powder, 1/8 t black pepper, 1 T miso paste, and bring to a boil to thicken. Add in the mushrooms.

 

[dragnlaw]

Wow... Got in the way of inspired cooking? bliss, if that's what you do when you are not inspired, gulp.

but I've saved it for when I get inspired..

 

[Aunt Bea]

First cook 1 lbs of sliced mushrooms, in their own water. Set aside.
Toast 1/2 cup of whole wheat flour (or white ww flour) in a pan on the stove, cool.
Then into the flour add:
3 and 3/4 cups cold water or vegetable broth, 4 T soy sauce (or tamari sauce), 4 T nutritional yeast, 1 T prepared dijon mustard, 2 t onion powder, 1 t garlic powder, 1/8 t black pepper, 1 T miso paste, and bring to a boil to thicken. Add in the mushrooms.

Thanks, @blissful !

That gives me the information I need to adapt it to my way of doing things.

I buy a 10 ounce pack of Baby Bella’s every week.

Some weeks I run out mid week other times I get to the end of the week and panic over how best to use them before they go bad.

This will be a big help even if I fry them off and make the gravy a day or two later.