November : 2011
Also featured in my Facebook
Shepherd's pie? Well...no....wait for it...follow the yellow bric...no...
Shepherd's pie with a twist! Trying to
eat healthier - fewer carbs, less fat, more vegetables (for Bill)...
A leaner shepherd's pie: ground lean turkey breast, carrots,
onion, and celery sauteed in 2 tbsp olive oil in non-stick skillet.
There is a light "gravy" of fat-free chicken stock with 1 tbsp. cornstarch.
I added poultry dressing herbs.
The topping is not the traditional mashed potatoes
but mashed steamed cauliflower. 1 tsp butter, salt, pepper, and paprika
This was baked in the oven for 30 minutes at 350, then broiled for
5 to add that "crust".
Another healthy meal?! What's with that?
Low-fat chicken cacciatore - chicken breasts, bell peppers,
onion, garlic, canned tomatoes, fresh oregano, basil,
and bay leaf, dry red wine, and worcestershire sauce.
Lots of great vegetables and flavour.
A favourite late lunch item: Omelet!
Bacon usually is featured, but it was replaced with browned lean ground
red bell pepper, flat-leaf parsley, onion, mushrooms, Hungarian hot
2 egg whites and one whole egg.
Bill had this with cumin Gouda cheese melted inside and salsa.
Soo's Hot 'n' Sour soup!
It's been a while since I've made this: Chinese mushrooms, wood ear,
dried day lily flowers,
bamboo shoots, ginger, chicken breast, shrimp, tofu, hot chili sauce,
As Bill said, " Sure gets the juices flowing!"
Great medicine for colds, stuffy nose...
This was a best seller at our Soo's Restaurant ;-)
Had some re-hydrated woodear left over from the Hot 'n' Sour
so made a stir-fry to go with supper: woodear, pea pods, red
zhuchinni, mushrooms, onion, and a clove of garlic.
Tilapia marinated in lemongrass, olive oil, citrus
pepper, cilantro, and lemon juice.
These were wrapped around spears of blanched
asparagus, pan-fried and finished in the oven.
Made a sauce reduction with the leftover marinade
and chicken stock.
The chopped up cilantro stems added a nice crunch.
Good combo with the mixed vegetables.
Roast prime rib!
The roast was still partially frozen when I out
it in the oven at 300F
- for 30 minutes, then turned down to 250.
Started at 11:00 am, ready and pulled at 4:00
pm at internal temperature of 140F.
No Yorkies tonight tho'.
Needed something salty, so it was a favourite
for China and me:
green beans stir-fried with fermented tofu aka
Curry chicken: Chinese curry powder, Thai chili
peppers, onion chunks, orange bell pepper,
fresh watercress, pan-fried in non-stick pan
with 1 tbsp. olive oil,
simmered with chicken stock, and thickened with
cornstarch slurry. SPICY!
Basa filet reclining on a bed of thinly sliced
fennel, dill, and shallots,
gently bathed in lemon juice and olive oil, cocooned
in parchment paper hearts,
and basked in 400F oven for 15 minutes.
Kung Po Chicken: baby corn, waterchestnut, onion,
celery, bell peppers,
lotus root (fiddle bridges), Thai peppers, Toban
(chili) sauce, chicken stock.
Fires Bill up before his Thursday night jam session!
Chinese mushrooms, white mushrooms, oyster sauce
on a bed of wilted Romaine lettuce.
The Balti curry was invented in Birmingham (in
the West Midlands region of England) in the 1970s,
by Pakistani and Kashmiri immigrants.
Aromatics: cardamon, black peppercorns, chili
powder, garam masala, garlic paste, ginger paste,
cumin seeds, cinnamon stick, fresh green chili
peppers, cilantro, plain yogurt.
Smelled wonderful. Tasted delicious! Usually
eaten with naan.