Please, don’t be too depressed about the fact that someone, somewhere, is eating better Indian food than you are. One of my coworkers keeps trying to convince me that on the opposite side of the planet, there is an entire subcontinent that contains almost 20% of the world’s population, and they make better Indian food than I do. I remain unconvinced. But given the numbers, I suppose it’s possible. Meanwhile, I’m just happy that I’m enjoying my lunch. Because it’s better than yours 😛
Lunch first! It’s the pasta salad from last week:
I might post a recipe some time, but you can probably figure out how to make it just by looking at it. The only things you might not get are the dressing (Italian), and the paprika and sesame seeds.
Another recipe for the todo list!
Update: My version is here.
I’m a big fan of recipes that can be whipped up in 30 minutes or less for those days when you get home from work and just want to flop on the sofa with a bowl of something hot and tasty. I had a fairly rubbish day at the office yesterday, so Mike and I pulled out an old favourite: Spanish chicken. It was ready in 25 minutes and is spectacularly easy.
~ 1 tablespoon vegetable oil
~ 1 large onion, sliced
~ 1 red bell pepper, sliced
~ 8 chicken thighs, boned (or drumsticks – not chicken breast)
~ 1 1/2 tablespoons paprika (smoked or regular – I like smoked in this)
~ 1 teaspoon chilli flakes
~ 1 good-quality chorizo sausage
~ A handful of your favorite olives (I like green, Mike likes black – I won last night!)
~ A 400g tin of butter beans (the best ones are the fancy artisan…
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Going to have to add this to the list of recipes to try.
I’m not sure if any casserole can really be passed as a summer dish – hours in the oven and high temperatures outside don’t tend to mix; but this dish is full of lots of lovely Mediterranean flavours so I figured it could pass for a summery dish. Not only that, but a cold and crisp glass of cider just spells summer to me and as this recipe only calls for half a pint then I would suggest you pour the other half into a glass and go and enjoy it in the garden while your dinner cooks. So there you go, casserole = minimal time in the kitchen cooking = more time in the garden drinking cider = summer!
Serves 2- 3
- 2 tbsp olive oil
- 3 chicken legs
- 2 peppers – roughly chopped
- 2 celery stalks – finely chopped
- 1 clove garlic – crushed and finely chopped
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Dinner was lamb stuffed with feta, and lemon and bay leaf grilled shrimp. We also made the asparagus with dill sauce again:
The shrimp was marinated for half an hour in the fridge, and turned out excellent.
This was my favorite growing up.
I’ve tweaked it a bit since then. It has a teaspoon of cayenne pepper in it. It gives you the warm feeling you want, without actually having to be hot enough to burn your mouth.
Like most recipes I make often, I sometimes tweak it a little bit. This version uses extra sharp cheddar and diced salami. It’s yummy.
This looks really good … going to have to try it.
I love Korean BBQ, and kalbi is my absolute favorite. Then, I was introduced to the Kalbi burger at this Las Vegas based restaurant called Bachi’s. This burger was AMAZING – beef in a kalbi marinade, house made kimchee, green onions, and house made mayo. I think about this burger often, but I have yet to find a place in the Bay Area that does it quite like Bachi’s.
So, I decided to take the matter in my own hands. The mission: to try and create the kalbi burger but add a few personal twists.
Ground Angus beef
Korean kalbi marinade – I use the brand called Wang
1) Toast a handful of sesame seeds until fragrant. The seeds should reach this point when they become lightly golden in colour.
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I’m rather surprised these posts are actually some of the most popular on this blog. Here’s another grocery bag for all you grocery voyeurs:
Might add this one to the todo list. I used to make pork tenderloin with mango-apple-peach sauce all the time. I would actually do a pork and spinach roulade. It was one of the earliest “fancy” dishes I made.
Always a good idea to marinate the pork tenderloins first. Marinating helps to add moisture to pork tenderloin, and keep it really really juicy and tender. The pork tenderloin really absorbed the flavors with all the ingredients that i put last night: apples, onions, Dijon mustard, oregano, cinnamon,brown sugar and little taste of butter. The apples still remained to taste like apples, they didn’t affect by the onions at all. It was so good, by talking about it made my mouth watering. Hopefully, my hubby did save me some instead taking them all to work. By the way, It is also so much cheaper to marinate it yourself at home instead to buy marinated pork tenderloins at the store.
And sorry guys 😦 I felt so bad. I hit one of the short cut buttons earlier and accidentally published my draft while i was still writing this recipe. And Tammy left me a…
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Nothing fancy this week, just good food!
The BLTs turned out well.