There was a thread for this, but I don't know what happened to it. It doesn't seem to be there anymore, so I am starting up a new one. Tonight, it is really hot and humid, so I am just making up some macaroni salad and sandwiches for dinner. Nice and simple and light. What are you having for dinner tonight?
Late dinner tonight. I'm eating some store bought spicy chicken egg rolls. They are pretty good but just a bit too much heat. I would like them more if they were a bit less hot.
home made pizza with fresh basil, semi-dried tomatoes, and bocconcini. or if I run out of time to make the bases, it'll be wholemeal pasta with fresh basil and semi-dried tomatoes
It is Wednesday and we finally finished off Sunday's Chinese Food. In a total freak coincidence, bought Chinese (and way too much for lunch) and my sister came over and surprised us, with you guessed it, way too much Chinese food. I feel like I need to detox from soy sauce at this point.
I hate Chinese food Limp and gloopy when badly done, and just okay when well done. I much prefer Vietnamese. Except for their soups .. can't abide soups in which I can see or taste water.
I have never had genuine Chinese food, but judging from what it is branded as "Chinese food" at the Chinese restaurants here in Sweden, it is just a "meh" from my side as well. It is not gross or anything, but my tongue is more made for "Mediterranean food" (if I am allowed to make that generalisation). That stuff is superior! Italian, Spanish and "Ottoman" (Balkan, Greece and Turkey) food is the best food.
Just like stews and casseroles - they always taste better the next day. So shove it in the fridge for another day whydoncha? I wonder if the Chinese call it 'Chinese food'?
Last night was pork chips breaded with almond flour smothered with mushroom gravy. I picked up a rib roast and will have that tonight with red taters, home grown beets and steamed home grown chard, kale, and of course the beet greens.
My fried rice recipe . . . Ingredients: 2 cups pre-cooked rice (I cook mine in beef or chicken broth and add a little bit of powdered ginger). Then, ideally, let it sit overnight in the fridge so that it gets good and starchy. 1-1/2 tbsp (I always use more) soy sauce 1 tbs molasses or maple syrup (I rarely have molasses on hand - so maple syrup works just as a substitute - it is mostly for consistency and sweetness) 1 tsp minced garlic (fresh is best) 1 tsp minced ginger (again, use fresh if you can) 2 eggs mixed in a cup 4 slices of bacon cut into 1 inch pieces (or you can use any other meat - beef, chicken, pork, seafood, etc - I like it with bacon) 1/2 large or 1 small red pepper diced (I substitute red pepper for the bean sprouts - I am not a fan of bean sprouts) 1/2 large or 1 small sweet onion diced. 1 lg or 2 small scallions diced. 1/2 tsp Ground mustard powder white pepper to taste Recipe: In small bowl, mix soy sauce, syrup, garlic, ginger and dry mustard - set aside. put bacon in a large heavy frying pan (preferably cast iron) and add onion and red pepper - cook until bacon is soft. Move mixture to the side and pour in eggs, wait until they are JUST cooked and then cut them up with a spatula and mix them in with the onions and pepper. Add rice and mix together well. Add soy mixture. Add scallions and white pepper to taste. I always taste it and add more soy or whatever at this point. Presto! Fried rice! If you ask me, I think this is even better than what you get at a Chinese restaurant. You can add other things to it too, like peas or julienne carrots, whatever you want! Make sure you cover it well before you put it away or else the rice can get a little crunchy. For the Chinese sausages, I just put them on a baking sheet lined with foil at a 350 degree oven for about 20 min - 1/2 hour. They are so delicious!
Vietnamese food? I don't know if I've ever had that. I don't eat any raw meats though, and that includes seafood.
If you want to add other meat to your Chinese fried rice, it should probably be par cooked, so that you only have to heat it up. The rice doesn't cook nearly long enough to cook anything other than little pieces of bacon really. I've added other things like cooked and cubed up pork or chicken. That is really delicious too.
There are a few Chinese dishes I don't think keep well to the second day....or at least don't reheat well. Either way 3 days of morning noon and night Chinese take out was plenty. The call it Korean food I think, but not sure. I am still trying to figure out if blacks in Africa are called African-Africans.
I went all out or Sunday dinner. Boiled potato, cabbage, garden peas (in their pods). The main was Roasted Chicken portions (drumsticks and thighs) with sage, and shopped carrot and mushroom. Was boring but, whatever, That was my Sunday roast.
Roasted a 4 pound chicken today. Came out perfect. Lemon wedges inside. Garlic, pepper and paprika on the outside.
I had a roast beef and mashed potatoes and gravy the other night. I put little slits in my roast beef and cut up garlic and put it inside the slits. Then I put salt and pepper over top of the roast and I put a little bit of water at the bottom of the roasting pan because it really helps to keep the meat nice and moist. I also like doing that for making gravy. I just make a quick pan gravy from the fat drippings.
I have a ton of roast beef leftover and I will probably make a stir fry or maybe a beef stew or something.
OMG, same, I have ton of roast chicken left over and (I like chicken cold too) and just enjoyed some for brunch. I'm thinking maybe chicken sandwiches with the rest of it maybe 'with cucumber and lettuce that I have.' - I have bread too.
I cheat. I go directly to the source for my sauce. All I do is add vegetables and meat and I can make take out at home. The same supplier of UK Chinese food also has a home kitchen department that sells the same stuff in home sizes. I have a branch in my town, there's like 5 in the country, 2 (including my one) in the London area. I see Chinese places everywhere (including London's Chinatown) using the same place as me for those sauces.
