What do you call late brunch? Dunch, or Linner?
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What is/was for dinner?
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What do you call late brunch? Dunch, or Linner?
What do you call late brunch? Dunch, or Linner?
I would term that repast late brunch, but what I really want to know is: Where is the maple syrup?
Waffles and bacon not only call for - but absolutely demand - that maple syrup be served with this dish.
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Agree with @Scepticalscribe that one needs maple syrup. I think yyou should call it the two-day meal or at least brunner cause I would only need one meal for the day with that. Totally worth it though.
What do you call late brunch? Dunch, or Linner?
What do you call late brunch? Dunch, or Linner?
I discovered "whipped butter" a couple of years ago, and... ?
Dinner will be lentils and potato curry with basmati rice.
Very finely diced onion and roughly chopped garlic (around seven fat cloves) were sautéed until soft; then, garam marsala and curry powder were added, sautéed for a minute (well, two minutes or so) whereupon the vegetable stock was added, as were the diced potatoes and lentils.
They will now simmer and sputter for around 50 minutes. Basmati rice to accompany. And, perhaps, sautéed ausages.
Very finely diced onion and roughly chopped garlic (around seven fat cloves) were sautéed until soft; then, garam marsala and curry powder were added, sautéed for a minute (well, two minutes or so) whereupon the vegetable stock was added, as were the diced potatoes and lentils.
They will now simmer and sputter for around 50 minutes. Basmati rice to accompany. And, perhaps, sautéed ausages.
2 foot long veggie super burrito and a Agua de Jamaica
The chicken curry idea sounds good to me, even reheated. I might be influenced by the outside temps around here lately... how low we can go seems to be the new game of the gods of January now.
I am sorry to hear of your wife's lingering time in the hospital. Hope the food's decent there if you end up having to sample it too. I was surprised to get an excellent cauliflower-cheese-potato concoction on the soup line at a local hospital cafeteria recently when I went to visit someone there. Not good enough to want to check in, but good enough to remember to pop in there without having had lunch the next time I've occasion to visit!
My lentil and potato mild curry (with basmati rice) was very tasty, and I have seconds for tomorrow.
Something both warming and soothing - perfect for this weather and time of year.
Now, I'll tweak it for again; perhaps adding coconut milk, or cream, perhaps chunks of sweet potato, perhaps mustard seeds, and diced carrots, celeriac.
And there are fantastic French recipes for lentils, too, but that is a different type of cooking.
For this time of year, soothing curries and Italian lentil soups are of interest. And - while reading and researching recipes, I tripped over - or came across - an Ethiopian lentil recipe which looked extremely interesting.
Something both warming and soothing - perfect for this weather and time of year.
Now, I'll tweak it for again; perhaps adding coconut milk, or cream, perhaps chunks of sweet potato, perhaps mustard seeds, and diced carrots, celeriac.
And there are fantastic French recipes for lentils, too, but that is a different type of cooking.
For this time of year, soothing curries and Italian lentil soups are of interest. And - while reading and researching recipes, I tripped over - or came across - an Ethiopian lentil recipe which looked extremely interesting.
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Unagi (eel) bento with sushi, veggies, mochico chicken, and fresh andagi (Japanese donuts)
Roasted a chicken that I seasoned with Syrian Baharat seasoning (an interesting spice blend, and one I found rather tasty), baked zucchini and a gluten free mac and cheese from Banza. It is made with chickpea pasta and just isn't as good as one using rice pasta. It was an experiment that did not succeed.
I use this stuff on all kinds of things, discovered it when ordering some spices from The Spice House in Chicago, they also have some interesting locally created spice blends.
Finally got to try out the Korean BBQ setup I bought my GF for Xmas on some beef bulgogi, and gochujang zucchini
Veggie soup/stew night for me... some of the ingredients a little weary and so making way for fresh produce I mean to pick up tomorrow.
So into the sauté if needed and then all to the soup pot: onions, celery, garlic, carrots, turnip, green beans, zucchini, kale, tomatoes, leftover vegetable stock, some red potatoes and cooked black beans to help thicken the broth a bit. Simple seasoning: thyme, marjoram, salt, black pepper and a couple bay leaves for awhile, a righteous dash of tabasco. Was going to throw in some choice cauliflower florets near the end but that unfortunately "may have succumbed" to having been dipped into some hummus that was discovered while I was taking a break from preparing the other stuff. I'm incorrigible.
Anyway that's nearly ready, and as supper then will just need some crusty bread run under the broiler with a little olive oil and garlic later on. Leftovers will be cherished for tomorrow lunch!
So into the sauté if needed and then all to the soup pot: onions, celery, garlic, carrots, turnip, green beans, zucchini, kale, tomatoes, leftover vegetable stock, some red potatoes and cooked black beans to help thicken the broth a bit. Simple seasoning: thyme, marjoram, salt, black pepper and a couple bay leaves for awhile, a righteous dash of tabasco. Was going to throw in some choice cauliflower florets near the end but that unfortunately "may have succumbed" to having been dipped into some hummus that was discovered while I was taking a break from preparing the other stuff. I'm incorrigible.
Anyway that's nearly ready, and as supper then will just need some crusty bread run under the broiler with a little olive oil and garlic later on. Leftovers will be cherished for tomorrow lunch!
Preparing dinner, as I am in a mood for slow, relaxed, cooking this afternoon and evening; dinner will comprise roasted vegetables - (roughly chopped onions, large chunks of carrot, roughly sliced red pepper, and large tomatoes chopped roughly, drizzled with olive oil, anointed with sea salt and black pepper, and with unpeeled cloves of garlic - a full head - tucked among the vegetables); steamed spinach - the spinach has already been washed, and is waiting in a colander.
This will be served with a fillet of steak (aged, organic, mahogany in colour) cooked rare.
This will be served with a fillet of steak (aged, organic, mahogany in colour) cooked rare.
Studying a recipe I came across in The Financial Times for a potato, garlic, onion and egg shakshuka.
This may well comprise dinner tomorrow evening.
This may well comprise dinner tomorrow evening.
OK so I must really have skimmed through that edition of the FT, whenever it was, so it's back there to search for that recipe for sure... souncs delicious.
But in the meantime I made a chicken dish yesterday with peppers, onions, garlic, tomatoes, little red potatoes, Mediterranean seasonings --and I managed to keep leftovers only by serving them into a storage container first-- so those leftovers are what's for supper tonight.
I wouldn't have that every night because I'm too fond of trying out new recipes or putting a variety of familiar ones through their paces again, but I'd like it more than once in a while for sure. I might throw in some black beans and diced tomatoes, I love that combo with chicken, peppers, and rice.
This recipe appeared in last Saturday's week-end section of the FT.
It is currently open at the relevant page on my kitchen table, with a view to preparing it tomorrow evening.
Actually, the particular recipe is supposed to feed four; reading it, I note that it does seem to call for two heads of garlic, but I shall halve the quantities (confining myself with commendable restraint to one single, solitary head of garlic); a dish for two will allow me seconds, if required.
If you cannot lay hands on it, I'll write out the details tomorrow.
Sounds delicious.
Tonight's repast was the remains - leftovers - of yesterday's roasted vegetables (roasted onions, garlic, red pepper, tomatoes, carrot) - for, in anticipation of this, I had prepared an agreeably large dish of roasted vegetables yesterday, with which I served a dish of steamed spinach, and a sautéed lamb cutlet (which I had mistaken for steak when removing it from the freezer the previous evening).
That seems like a welcome mistake
Agreed.
Lamb served with spinach, and roasted vegetables complete with a head of roasted garlic, go even better together than steak would have, I must admit.
@Scepticalscribe thank you! I did look back and find that FT recipe, just the photo made me want to try it before I even scrolled down to the article's text.. I'd probably make it as a half-recipe once to see how it went. So if I try it soon then I'd likely have to cheat and somehow use dried thyme as I've no fresh on hand, having forgotten to pot some up from the garden last fall for overwintering indoors. My market is not great with fresh herbs this time of year either, except for dill and parsleys. Anyway that looks nice for a brunch that's not going to be very much work.
There's a shakshuka I sometimes make that has the eggs poached in tomato sauce with peppers, garlic, onions... but that one's on the spicy side with stuff like cayenne, cumin, nutmeg, probably North African origin. Another one is more like the one you pointed out but just has mixed wilted greens and the garlic plus sauteed sliced leeks or mild onions, that one I vary the herbs or spices but I think it might be traditionally Middle Eastern or imported to there from Europe.
There's a shakshuka I sometimes make that has the eggs poached in tomato sauce with peppers, garlic, onions... but that one's on the spicy side with stuff like cayenne, cumin, nutmeg, probably North African origin. Another one is more like the one you pointed out but just has mixed wilted greens and the garlic plus sauteed sliced leeks or mild onions, that one I vary the herbs or spices but I think it might be traditionally Middle Eastern or imported to there from Europe.