Monday dinner thread 2024 December 23

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
35,082
Location
near Montreal, Quebec
I made up some frikadelle mix yesterday to fry up today. So, today I made frikadeller. I had those with fingerling potatoes, pickled beets, and marinated "cucumber salad". The beets and cukes were made quite a while ago and sitting in the fridge. I really enjoy frikadeller. I made enough for another meal and snacks / sandwiches. They may get munched as snacks before they make it to another meal. Since it's the holiday season, I had a glass of red Christophe Dalbray with that. It's a pretty decent French box wine.

What did you have?


2024-12-23 Frikadeller, fingerling potatoes, cucumber salad, and pickled beets for lillejuleaf...jpg
2024-12-23 Frikadeller, fingerling potatoes, cucumber salad, and pickled beets.jpg
 
Only more sandwiches, and leftover soup, for me on Monday. But I made something to take over to my friend's house for Christmas Eve dinner - something I remember that she liked a lot, the last time I made it: Keema Masala. Not a traditional Christmas dish, but I remembered that they all liked it, and it's low carb, which is good for her (I told her she's going to have to hide the cookies, though). I made. a double recipe, and this time I added about 2 c of chopped mizuna greens, and 3/4 c moth dal, pre-cooked some, and some frozen peas - all in place of the traditional potatoes, but much better for her low carb diet. And relatively easy to make, with all the ingredients.

It starts by lightly frying the whole spices - black pepper, black and green cardamom, Ceylon cinnamon sticks, and Indian bay leaf - just a minute, before adding the sliced onions, and lightly browning. Then some ginger and garlic is added and cooked a minute, before the meat and salt is added, and cooked and chopped up about 10 minutes, until totally browned, and almost dry. Then the ground spices are added - coriander, cumin, sweet paprika (used so there is no heat in this, besides black pepper), and turmeric - then cooked briefly with the meat, then the chopped up tomatoes and yogurt are added. This was simmered 10 minutes, then the pre-cooked moth dal was added, with the greens, then simmered 12 more minutes, then the frozen peas were stirred in, and heated until thawed, about 3 minutes. I let it cool, before stirring in about 1/2 c chopped cilantro.
Starting the Keema Masala, briefly toasting the whole spices in the oil, then browning the onions, followed by the ginger and garlic. by pepperhead212, on Flickr

Cooking the meat until broken up, and almost dry, before adding ground spices. by pepperhead212, on Flickr

The chopped up tomatoes, with their juices, and 1/2 c yogurt mixed in. And about 2 c of chopped Mizuna, to add later. by pepperhead212, on Flickr

The cooked moth dal and Mizuna, added after cooking the tomatoes 10 minutes, to be simmered another 12 minutes. by pepperhead212, on Flickr

Before simmering it those last 12 minutes, and adding the frozen peas, to heat through. by pepperhead212, on Flickr

Finished dish, for Christmas Eve dinner, to go out and cool on my back porch - colder than my fridge out there! by pepperhead212, on Flickr

The very dark cilantro, from the hydroponics. I'll chop this and add after it cools. by pepperhead212, on Flickr
 

Latest posts

Back
Top Bottom