healthy dinner tonight
making fresh salmon with honey mustard sauce, baked potato, and green salad.
making fresh salmon with honey mustard sauce, baked potato, and green salad.
What are you cooking?
- Thread starter I Like Rare Fish
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So, with all these chickens legs left, I started by taking 6 to make a classic chicken noodle soup with a little more veggies.
Going to cut the rest and make backed pieces with a kentucky fried chicken batter imitation. With the remaining coleslaw and all dressed baked potatoes.
Going to cut the rest and make backed pieces with a kentucky fried chicken batter imitation. With the remaining coleslaw and all dressed baked potatoes.
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Ahhh, KFC! Best coleslaw in the world. I'd have to search through my recipe files a bit but I happen to have, I think I still have, a clone recipe for the KFC slaw.
lottabubbles
Fish Fanatic
okra makes any dish great, don't know about the curry though.
Beastije
Fish Addict
I made another weird concoction that sound strange, was strange and I enjoyed it (but I am not picky and like to experiment
)
Buckwheat, leftover sauerkraut, leftover can of a tomato puree and zucchini. Spiced with caraway seed and thyme did not look good, I didn't wash the sauerkraut so it was way more acidic than it should have been but it was nice anyway
)Buckwheat, leftover sauerkraut, leftover can of a tomato puree and zucchini. Spiced with caraway seed and thyme
did not look good, I didn't wash the sauerkraut so it was way more acidic than it should have been but it was nice anyway
If I continue to follow this thread, I'm going to end spending too much time in the kitchen...
I'm working on oriental Shrimps and Fish Flowers... Each shrimps are cut and placed in a manner that once wrapped with your fish filet and held by a toothpick... They become flowers while cooking. I use a little breadcrumbs oiled with garlic butter to coat them. Enough to keep things moist. Drop a bottom of white wine before backing. You can start them covered and remove the cover to make them a little crispy.
In the meanwhile in a thick skillet you start to brown finely cut onions until caramelized deglase with white wine add a good slurp of orange juice an start to reduce. At this point you can add your favourite oriental spice mix. Once the exact taste you want appears... Thicken the sauce with water diluted cornstarch while really hot.
Pour the sauce on the flowers resting in a nice rice nest. A little soy sauce or / and curry on the rice when serving.
And coleslaw. Again.
I'm working on oriental Shrimps and Fish Flowers... Each shrimps are cut and placed in a manner that once wrapped with your fish filet and held by a toothpick... They become flowers while cooking. I use a little breadcrumbs oiled with garlic butter to coat them. Enough to keep things moist. Drop a bottom of white wine before backing. You can start them covered and remove the cover to make them a little crispy.
In the meanwhile in a thick skillet you start to brown finely cut onions until caramelized deglase with white wine add a good slurp of orange juice an start to reduce. At this point you can add your favourite oriental spice mix. Once the exact taste you want appears... Thicken the sauce with water diluted cornstarch while really hot.
Pour the sauce on the flowers resting in a nice rice nest. A little soy sauce or / and curry on the rice when serving.
And coleslaw. Again.
fishorama
Fishaholic
Dang, MaloK, you make some really good sounding & pretty foods!
It's too hot here to cook tonight. We're having 2 kinds of veggie curry in a pouch; a Vindaloo & a Madras. Does making brown rice count as cooking? Spinach on the side to add to either or both as needed. 1 has kidney beans! Not an Indian food I think of, lol. The other has chickpeas for the protein.
It's too hot here to cook tonight. We're having 2 kinds of veggie curry in a pouch; a Vindaloo & a Madras. Does making brown rice count as cooking? Spinach on the side to add to either or both as needed. 1 has kidney beans! Not an Indian food I think of, lol. The other has chickpeas for the protein.
fishorama
Fishaholic
I was hoping my husband would take up smoking foods & maybe saltwater tanks in retirement. It hasn't happened yet...
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I'd like to do that but, for safety reasons, my apartments don't allow smokers or outside grills.
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Hey, does anyone else flavor dry pasta when cooking? Two times you can flavor dry pasta is when initially made and when cooked. Not always but, at times, I will simmer the pasta water for an hour or more, before actually adding the pasta, with spices in the water such as garlic, thyme, basil and other Italian spices. With the simmering the water becomes infused with the spices and allows the pasta to absorb some of the flavors when actually cooked. Also makes the house smell REALLY good while the spices are simmering. With the prices of some spices this isn't cheap to do but can actually make a big difference.
LOL! For young people here do this if trying to impress a dinner date! It can transform a good dinner to great. It can REALLY make a difference.
With the prices of some spices this isn't cheap to do but can actually make a big difference.LOL! For young people here do this if trying to impress a dinner date! It can transform a good dinner to great. It can REALLY make a difference.
Hey, does anyone else flavor dry pasta when cooking? Two times you can flavor dry pasta is when initially made and when cooked. Not always but, at times, I will simmer the pasta water for an hour or more, before actually adding the pasta, with spices in the water such as garlic, thyme, basil and other Italian spices. With the simmering the water becomes infused with the spices and allows the pasta to absorb some of the flavors when actually cooked. Also makes the house smell REALLY good while the spices are simmering.
LOL! For young people here do this if trying to impress a dinner date! It can transform a good dinner to great. It can REALLY make a difference.
I'll have to give that a go.
I made a "too thick" baked omelette with ham, onions, 3 colors bell peppers and Swiss cheese this morning... Very good I should do that more often.
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