Mmm love me some Bomba rice. I have a bag of it in my pantry. Despite our global economy, Bomba is not a common sight state side. So good
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What is/was for dinner?
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Mmm love me some Bomba rice. I have a bag of it in my pantry. Despite our global economy, Bomba is not a common sight state side. So good
Depends where you live, @RhianB. Here out west I find it very easy to find whatever I need. I suppose it may be harder in say Nevada, Iowa or even Florida for that matter. Spanish import Bomba is fairly easy to find, well, not for a while due to you know what. I bought a few bags of import rice a while back and they tasted too young. Aged rice tastes better. Shame really. I've set them all up to air out and age for a few months. Hopefully the flavor will improve.
Portuguese spiced rice: Finely diced onions, carrots and celery are sautéed until soft in olive oil; a few anchovies are dissolved in that same olive oil; next, add a head of minced garlic (around 11-12 cloves); then, add the spices - pimentón, Spanish smoked paprika, sweet, and Spanish smoked paprika picante, plus some tumeric; add Spanish Bomba rice to the pan, to season & sauté; add chopped seasoned cherry tomatoes; add stock, and - while the stock is being absorbed, add half a mug of frozen peas.
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Well, not so much what was for dinner, but for dessert it was a mango-rhubarb rustic pie tart made by a friend. I didn't think to photo it before we dove in and now what remains looks like a devoured wreck. On a lovely summer evening, it approached the edge of the simply divine.
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Dinner was scrambled eggs (organic, free range, with a little butter, sea salt, black pepper & double cream whisked through, and sprinkled with scallions/French onions just before ready to serve), served with slices of a fairly fresh baguette.
Mango-rhubarb rustic pie sounds absolutely divine and undoubtedly delicious.
Would welcome the recipe.
Mango-rhubarb rustic pie sounds absolutely divine and undoubtedly delicious.
Would welcome the recipe.
In fact, a correction. I'm advised it was a rustic tart, not a pie. There's no recipe though. My friend works from experience and usually without recipes. I just finished the last bit after lunch. Nice way to set off the afternoon.
Roasted lamb, new potatoes, root vegetables. More of a fall dish or winter but clearing out the deep freeze.
Dinner prepared and devoured (roasted Mediterranean vegetables - peppers, onions, aubergine, courgettes, tomatoes, two heads of garlic drizzled with olive oil and served with fresh ciabatta bread).
Very tasty.
Very tasty.
Oh, yum.
I think that some form of classic margarita is to the fore, something akin to a tomato (and garlic? yum) next, almost like a bruschetta.
Not quite sure about the topping on the farthest away pizza; feta cheese and olives pus tomatoes?
My sort of food.
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Good guesses, haha. They were all brushed with garlic infused olive oil and a mixture of cheddar/monterey cheeses was used. The back one is bacon, feta, tomato, and the foreground was burrito inspired with refried bean, peppers and salsa.
We both decided the classic margarita was still the best, our own tomatoes, basil and elephant garlic made it extra good.
Soup season coming up... i always ease into it with some chicken broth based offerings that are nice for cooler evenings at the end of summer. On the stove today: that underpinning of chicken broth (I'm using an organic shelf-stable one today), then some yellow onions, celery, carrots, sliced mushrooms sauteed in a bit of olive oil, generous addition of dried thyme and marjoram leaves, a slosh of white vinegar, a scant teaspoon of cane sugar, salt to taste and a dash of white pepper to make it sing. Some ribbons of kale leaves go in a bit before time to serve. Sometimes I put small shell pasta (cooked separately) with this soup, but today it will just be some bread run under the broiler with a bit of garlic and olive oil.
You can never go wrong with chicken broth.
I realised this week that - and it is not deliberate - I have been almost exclusively vegetarian over the summer; I don't feel the need for meat or fish.
However, chicken did cross my mind earlier this week, as a thought for something that might be quite tasty over the coming days. Possibly as a broth, or clear soup.
Even though it's full-on summer here in Florida, I was in the mood for some heat last night, so I made my own stir fry: chicken thighs marinated in sweet chili, then grilled, with red pepper, onion, carrots, mushrooms, and water chestnuts. Add it all together in a sweet, savory, and spicy brown sauce, garnish with peanuts and serve over brown rice.
Great flavor with enough heat to make your brow bead with sweat. Leftovers tonight should be even better.
Great flavor with enough heat to make your brow bead with sweat. Leftovers tonight should be even better.
Ok, I'm going to tell you about dinner, but don't laugh. I usually have a one can of spicy chili and some Gatorade. Sometimes I put a fried egg and/or sour cream on the chili. I might add crumbled Ritz crackers as well. It's actually not bad and it's full of filling protein. Why do I have dinners like this all the time? It's a long story involving trust funds controlled by deranged trustees, forcing me to skimp on luxuries like food so I can hire Trust litigation law firms.
Don't worry about me, though. After that wealth management company implodes after a settlement I'll be eating like a champ. I hope.
Happy eating everyone!
Don't worry about me, though. After that wealth management company implodes after a settlement I'll be eating like a champ. I hope.
Happy eating everyone!
What brand is your favorite?
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Hmmm, looks like mini Stromboli??? Looks good whatever it is
Busy afternoon for me so supper will involve an attack on the back pantry cupboard for dinner. As usual when I do that and come up with some boxed mix or whatever, I doctor on it with fresh vegetables and sometimes assorted herbs, spices or condiments to convert it into something really worth taking the time to sit down and eat as if I had prepared the meal from scratch.
Tonight it's going to be one of those Annie Chun noodle bowls, but I'm improving it with stir fried fresh red bell peppers, onions, mushrooms, broccoli and some canned sliced water chestnuts. Ordinarily I'd just cook up some brown rice noodles or rice to use in a stir fry, but I do like those prepared Hokkien noodles in the Annie Chun fare, and that option popped into my head mid-afternoon, so that's the game plan for this evening.
For now, just a cuppa tea and glance at the incoming weather, which although nothing like what the Gulf Coast of the USA is about to experience -- and good luck to all of you along the path of Laura!-- has on offer for much of New York State tomorrow some strong winds, hail and possible tornadoes as a unsettled weather barges through the area. Unusual to have the whole state pretty much on the same kind of advisories. Been an unusual summer for odd collisions of warm and cold fronts. Here's hoping the power stays on. Later this evening I might cook up some pasta to use in cold salads tomorrow, just in case. Can always use some of it up adding it to a veggie soup if we're spared a power outage.
Tonight it's going to be one of those Annie Chun noodle bowls, but I'm improving it with stir fried fresh red bell peppers, onions, mushrooms, broccoli and some canned sliced water chestnuts. Ordinarily I'd just cook up some brown rice noodles or rice to use in a stir fry, but I do like those prepared Hokkien noodles in the Annie Chun fare, and that option popped into my head mid-afternoon, so that's the game plan for this evening.
For now, just a cuppa tea and glance at the incoming weather, which although nothing like what the Gulf Coast of the USA is about to experience -- and good luck to all of you along the path of Laura!-- has on offer for much of New York State tomorrow some strong winds, hail and possible tornadoes as a unsettled weather barges through the area. Unusual to have the whole state pretty much on the same kind of advisories. Been an unusual summer for odd collisions of warm and cold fronts. Here's hoping the power stays on. Later this evening I might cook up some pasta to use in cold salads tomorrow, just in case. Can always use some of it up adding it to a veggie soup if we're spared a power outage.
Those are calzone fabrications for the uninitiated. I was trying out a new fast"er" enriched dough formula Ive been working on. I liked it ok but my wife did not as she prefers more chew in her pizza/calzone doughs aka a well developed baguette or ciabatta. I think swapping out to a higher protein content flour will yield the texture she prefers. I decided to live on the wild side and demo'd a new fast-rise dry active yeast I saw pop up on the shelf and I did not like the flavor it imparted at all. Totally flat and blah with a mild bitterness that was just weird. I will be going back to my go-to dry active yeast as I do not bake enough at home (aside from weekly doughs for the kiddos pizza Fridays) to upgrade to an active yeast brick.
I think a more realistic venture would be to grow a starter and pull from that each week for that added depth of flavor.
Last Stromboli I made was a while ago. Mmmm.
I usually do marinated steak, peppers n onions & aujus but this one Included Beef, sauerkraut, onion & mozz iirc. Looking at the pic, I recall a salame element or cured ham maybe?
I think a more realistic venture would be to grow a starter and pull from that each week for that added depth of flavor.
Last Stromboli I made was a while ago. Mmmm.
I usually do marinated steak, peppers n onions & aujus but this one Included Beef, sauerkraut, onion & mozz iirc. Looking at the pic, I recall a salame element or cured ham maybe?
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Looks absolutely mouth-watering.
I imagine that it tasted every bit as good as it looked.