Egg roll in a bowl, bitch! A great recipe, essentially all of your egg roll components without frying it in a wrap. Ground beef and/or pork, cabbage, scallions, garlic, soy, Sriracha, and whatever else. Quickly sautéed and served with crispy Chow mein noodles to simulate the wrap and add some carbs. Less than 15 minutes all in.
My husband made chiliquiles with leftover chili, which he also made. It was excellent. I even forgave him for putting beans in the chili.
Tri tip is a cut of meat. I tried getting a pic for you but the pics were blowing the page up due to size. You will have to resort to google-fu if you want to see what it looks like
A dish towel, apparently. I have a dual convect oven, with the top one shallow like a salamander almost. The dishtowels hang over the handle, and somehow I managed to get half the dishtowel UNDER the hinge and into the... you can picture the rest.
At least you didn't do what I did today. I lined the air fryer tray with parchment paper because I like to save myself the cleaning where I can. Now here's the thing: my air fryer recommends that I preheat the tray before I actually put food inside. I almost never do this but for some reason decided to do it this time. Three minutes later, the air fryer stopped midway through heating and started making really scary beeping noises while the display showed an equally scary ERR20 message. Pulled the tray out and a cloud of smoke rushed out. The parchment paper had burned to a crisp and pieces of it where scattered throughout the tray. Learned three things today: If I'm going to line the tray with parchment paper, do not insert it inside the air fryer without food! The air fryer has a smoke detector If it didn't have a smoke detector, it might have gone up in flames The smoke detector is quite possibly the coolest thing. Normal ovens should have this too.
I used my little George Foreman grill to make grilled Barramundi. I put it on some aluminum foil and added some smoked paprika, onion powder, a little soy sauce, and a tiny splash of oil to help it cook faster. (Best of all, very little cleaning required). Pair it with a nice veggie salad, and hey -- an easy meal that would probably cost at least about $20 in a restaurant. (No idea about US prices, but $20 here is about $13-14 US).
Last night, I cooked up chicken fritters with garlic-butter green beans and bag o' salad. Gluten-free breading for the fritters since my sister-in-law was visiting.
Aside from the dish towel snafu (one of my favorite dish towels, too), the chicken Milanese came out great. Arugula salad with shaved parm and spaghetti alio on the side. Alio takes 120 seconds from lighting the gas to hitting the plate. Pasta was cooked and ready to toss of course.
My husband is making fish soup tonight from fish he caught in Alaska last summer and a recipe I used to make when I still cooked on a regular basis.
Made 100% Wholewheat bread buns. I attempted this after making white flour bread buns successfully so I can isolate any extra steps the wholewheat version might need. They came out okay. Not as good as the white flour ones though. But that's more like my fault rather than the wholewheat flour's. Wholewheat can 100% taste just as good as white flour, if not better. What I'll do differently next time: Use more water. The bran absorbs water like crazy and dries the dough. Spend more time during the shaping stage because they came out a little flatter Bake them less. They were soft and squishy but some parts of them had noticeably thicker crust for some reason. Buns should be soft. No crust at all! It might help to create a steam environment inside the oven. I have this suspicion that the bran pieces are causing the surface to dry faster during the baking process. I love baking. Homemade bread is ten times tastier and healthier than the commercial counterpart.
I grilled a couple of steaks* on my little folding backpacker's stove. This time though I threw some lump charcoal in and waited til the sticks had all finished burning before I put the steaks on. I still got some pretty massive flareups whenever grease dripped onto the charcoal, but it didn't char the outside of the steaks the way the wood fire did last time. Ugh, that tasted horrible! Inside the meat was great, but I had to eat through an outer layer of pure black charrage that left a nasty taste in my mouth for two and a half days. Not this time. * I cut a big steak into two pieces so they'd fit better on the very limited grill surface.
Grilling. Bacon wrapped Filet, lemon pepper chicken, Cajun shrimp. I hope my wife in hungry because it's just the two of us!
I'm sorry, but I can never see this word without thinking of the "Stoning Scene" from Monty Python's The Life of Brian. (Or a later scene, where Brian accidentally bumps into a hermit who refuses to believe that Brian is the Messiah). Am I the only one?
Fired up the charcoal grill and did up two massive chuck roasts and a bunch of lamb chops, and I threw in a handful of hickory pellets to make it even more delicious. MMmmmmm-mmmmmmm good!!
'bout time we had some more foody stuff... Finally hot enough in the UK to want a tri-colore (made even tastier because I managed to grow the baby toms myself... )
