Dinner for Sunday 02/16/2025

[FrankZ]

We made a lamb suya with jollof rice. Added a spicy hummus dip to go with it.

 

[forty_caliber]

Chicken and dumplings. Fresh bread.

These dumplings won't hurt your eyes....looking for the chicken.

.40

 

[cjmmytunes]

My cousins went out for lunch and brought me some pork loin with teriyaki noodles and stir-fry veggies. Ate about half of it a few minutes ago for supper, didn't want the whole thing.

 

[GinnyPNW]

Well, the hot water heater sprung a leak! EEEK! Plumber has by-passed it until he can get a replacement ( hoping that will be tomorrow)...so, we'll likely have some leftovers and dine on Chinet plates.

 

[dragnlaw]

Defrosted some chicken in a cream sauce I had bought months ago. Of course, I can't remember what kind of sauce. Rice I had made yesterday. Dished the two up together and a very tasty supper.

 

[Andy M.]

I made a pot roast. It was delicious but seemed to take forever to reach temperature.

 

[pictonguy]

Steak and tatters.

 

[pepperhead212]

I made a batch of mushroom barley soup, starting in the Instant Pot, cooking a medium chopped onion about 5 minutes in about 3 tb ghee, then added 4 cloves minced garlic, with about 2 tb minced Thai basil, a tsp of dried boletus mushrooms, and about 2 tb tomato paste, and cooked about a minute longer. Then I added a quart of chicken broth, and 2 c water, and a tb of thin soy sauce (more salt later), and a half cup of barley. I hit off, then set to Manual/20, and when done, let it release naturally.

While cooking, I washed and cut up the lb of cremini, then cooked my usual way - steamed them, boiled off the small amount of water, then browned them in another tb of ghee, for 6-7 min.

When the barley is finished, I opened the IP and salted to taste, and added a generous amount of black pepper. I added 1/3 c moong dal, to thicken it, and the browned mushrooms, and about 1/3 c crema (the last of the jar), then set the IP to Manual/12, and let it release naturally, then stirred in the remaining herbs.

The Thai basil I used as a substitute for tarragon - a favorite herb in some other cream of mushroom soup I've made, giving that slight anise flavor. I add about 1/3 of it in the beginning, and 2/3 near the end, with a small amount of regular basil, and about 1/4 c minced parsley.
Mushroom barley soup, with some WW barley bread. by pepperhead212, on Flickr

 

[taxlady]

I made Danish comfort food. It's called "millionbøf", which literally translates to million steaks. It has nothing to do with steak. It's ground beef browned and with some onion and then simmered, seasoned, and then thickened with a flour and water slurry. Pretty basic, but tasty served with mashed potatoes. Besides freshly ground black pepper and a bay leaf, I used some Worcestershire and fish sauce. I had it with some cucumber salad and some pickled beets that I had in jars in the fridge. I finished off both of those. It would have been even more authentic if I had used some browning to darken the dish. One of these days I will get around to making some. I made enough to have that again.

 

[Jade Emperor]

Thai Red Chicken Curry with Lychee

 

[blissful]

Last night we had salads but chili was the hot meal yesterday. We'll have chili again today while temperatures are in the minus degree ranges, all day and night today. I made some tofu cream to spread on bread and bake to go with the chili. He'll have his chili with ww macaroni, mine will be super-nutritioned without macaroni, adding broccoli stems, trees, and chickpeas instead.

 

[caseydog]

Last night we had salads but chili was the hot meal yesterday. We'll have chili again today while temperatures are in the minus degree ranges, all day and night today. I made some tofu cream to spread on bread and bake to go with the chili. He'll have his chili with ww macaroni, mine will be super-nutritioned without macaroni, adding broccoli stems, trees, and chickpeas instead.

You do realize you are killing me as a Texan, right?

CD