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I made extra spicy Japanese curry. Well, they claimed it was extra spicy but it could use more even after adding 10 Thai Chili’s and Togarashi.
I just used onions, potatoes and carrots.
I also made brown rice at 2:1 with some butter to start. I did it for about 50 minutes.
Lasgna Soup with some torettlini. Nothing else special except this was my first time using the enameled cast iron pan
Turkey Tacos using store bought taco seasoning. As like the last time we used premade seasoning we prefer the orginal's seasoning more
I forgot cilantro. And I went heavier than the cheese; both in it and on top (but still not too much)
Meredith made twice baked potatoes as she had done before.
After baking them for ~1.5 hr at 400°F, and letting them cool, she hollowed them out and made the filling with:
We skipped the horseradish since it was past it's date and we played it safe.
Meredith did the second bake at 350°F for 30-40 minutes.
I made a quick topping by sauteeing some (no nitrates added) roast beef and then some spinanach. We topped them with some leftover cheddar
They were really good. Meredith did a really good job with the filling! Carb filled meal but still not too bad.
Next time, I woudl add some caramelized onion.
While I had reuben bowls, Meredith wanted [Pasteurized] Eggs benedict. I pasteurized the eggs in the sous vide at 135°F for 3 hours (actually, you're only supposed to do 2 but we were running around).
I followed the same hollandaise as I had been doing. I again did the pesto but I tried to add the pesto after making it but it didn't work well. Next time, I think I would go back to putting the pesto in the butter.
I did use a new trick. To add the butter without making a huge mess, I poured the butter onto the lid and let it seep down slowly!
Meredith fried up the poached eggs. We also heated the [no nitrates] turkey until it was steaming.
It was pretty good. A bit too lemony and I wish it were hotter (again, I added the frozen pesto afterwards)
I've been looking to make this for a while! It is basically a reuben in a bowl. I started with rye berries (had ot buy them on Amazon) and cooked them (1 cup) with the directions on the bag. I drained a thing of sauerkraut and then mixed it with some frozen caramelized onions. I chopped up a bit over a 1/2 pound of Boars Head Corned Beef and lacy (low fat) swiss. Finally, I used Kraft Fat Free Thousand Island.
I liked the idea and it was fine. Not the most amazing thing by far. Not sure if it healthier than a real sandwich. I was actually originally going to make two servings out of it, but it grew so I made three!
I made turkey marsala. I used the same recipe as last time except I did it with ground turkey. I first browned a pound of lean turkey and set it aside. I then sauteed an onion and later added a big thing of mushrooms. After they were browned, I took them out of the pan and proceeded with the recipe for the sauce. (with 1/2 and 1/2 instead of cream)
Once the sauce was all together, I mixed back in the mean and veggies. While they were simmering, I made a serving or two of linguine and spiralized 3 yellow squash.
I mixed it all with the heat off so as to not cook the squash too much (which worked but did cool the sauce). It made four really big servings.
I liked it though it could have used a lot more salt! I liked how easy it was by not having to make the meatballs seperatly!
I would do this again. It really isn't too unhealthy. It was just 3 tbsp of butter in the whole thing.
Meredith was having a pregnancy craving for muffins so she made herself some Peanut Butter Banana Muffins from Wholesome (LOCAL). She followed the basic recipe with the only changes being:
They needed to be baked a little longer than the recipe called for but were otherwise pretty good. The texture was a bit different than a regular muffin but not exactly bad.
I made the usual Lasagna Soup and added a few handfuls of spinach. I didn't taste it at all but it does add some nutrients. We also did it with roasted tomato basil ravioli
I made our usual Taco Stew except with Quorn Crumbles instead of beef (and yellow squash instead of zucinni). It was pretty good and I like it being vegetarian style1. I would do that again...or just skip it all together.
It still had chicken soup base. ↩
I [tried] to make baked potato ribbons by roating them at 425°F for about 25 minutes. I had tossed some Everything Bagel Seasoning on them. It was mostly Yukon Gold with a few [old] sweet potatoes.
Saldy, the bottom ones got burned and the upper rack ones were undercooked. And none of them tasted like the seasoning.
I made falafel from frozen dough (I forgot to note when) and also some harissa. I wasn't sure careful about the harissa (which I made on Sunday) and used too much parsely giving it a brownish color.
Meredith also whipped up a quick za'tar dip.
Meredith made pumpkin chocolate chip muffins from Ambitious Kitchen (LOCAL). She followed the recipe with minimal notes; mostly just options in the recipe:
They came out pretty good. I think it would have been even better with walnuts but Meredith disagrees. It was not overly sweet but not bad!
I made carne adovada soup. The original plan was just to make carne adovada it turned into soup after I added the broth (described below). I guess it is not technically carne adovada since I also added chicken. The original plan was just to use pork but I bought too much chicken so I added that too.
This is really "made simple" version since I used store bought (Cervantes) red chile sauce. For meat, it was a about 1.5 lbs of pork shoulder heavily trimmed (so much less than that) and a chicken breast.
I marinated it overnight in a whole jar of sauce and then put it in the slow cooker in before work. I added to it:
I ran it on low for about 11+ hours while at work but it was too long. I think the pork somewhat dissintegrated (as you can see in the top picture). It turned a bit into soup and the liquid, while a bit fatty, was pretty good so I figured I would call it soup.
It ended up only making four servings, but I think it is fine.
Meredith made Southern Banana Pudding like we had done before. There really isn't too much to say except it felt like it took forever for the pudding to set on the stove. Eventually, Meredith gave up but it cooled to be thick enough. I am not sure how you can really tell, but just a note for next time that it takes a while.
The other issue is that we made the merangue and let it sit for a while before adding it. I think that is why it has the funky texture at the top. It should still taste good though!
Meredith was craving a Rad Thai salad which we tried to copy before. While ours was fine before, Meredith wanted to try it again. She used ours as a basis for the ingredients (including the tofu) but was inspired by Minimalist Baker (LOCAL) for the dressing. Her notes were:
Notes for next time: