Sheet pan meal in oven. Chicken thighs, criminis, carrots, parsnips for Craig, broccoli and small red potatoes. The vegetables were all steamed for a few minutes to parcook and then I tossed everything in a mixture of white wine, fresh thyme, S and P, and some EVOO. Everything but broccoli on the sheet pan in groups, baked at 400 F for 15 minutes, added the broccoli, then 15 minutes more. Pretty easy, minimal mess and good!
Are you eating Friday, July 12, 2024?
- Thread starter medtran49
- Start date
The friendliest place on the web for anyone that enjoys cooking.
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If you have answers, please help by responding to the unanswered posts.
cjmmytunes
Head Chef
Whopper Jr meal with a fresh peach for dessert.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,211
meal sized salads today, prettier than the usual.
chopped simpson lettuce
chopped purple lady bok choi
chopped steamed brussel sprouts
chopped finely raw carrot
diced tomatoes
diced apples
red beans
wheat berries
garnished with mustard flowers
A tofu garlic/chives/onion/parsley green goddess type dressing.
chopped simpson lettuce
chopped purple lady bok choi
chopped steamed brussel sprouts
chopped finely raw carrot
diced tomatoes
diced apples
red beans
wheat berries
garnished with mustard flowers
A tofu garlic/chives/onion/parsley green goddess type dressing.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,487
Chicken breast, mashed potatoes, and creamed spinach.
pepperhead212
Master Chef
I made an Indian dish this evening with a number of veggies from the garden - a sambar, using cubed bottle gourd, eggplants, and okra, along with onion and some of last year's garlic. I made a one dish meal, using some barley, which I soaked a few hours, so it would cook in the same time as the dal and the veggies.
I started with a large chopped onion, cooked in the IP on Sauté, medium, in a little oil. Then some diced bell pepper was cooked for a couple of minutes, then some ginger/garlic paste (something I made with the end of last season's garlic), cooked briefly, then 4 tb sambar masala, and cooked another 30 seconds, then added about 12 oz tomatoes, blended to a coarse purée, and cooked several minutes, with about half of the curry leaves (more in the tarka). Then I rinsed out the blender with 5 c of water, added this, and the barley, plus 4 types of dal, brought it up to a boil, and added all the vegetables. Then I added salt to taste, plus a little citric acid (easier than the tamarind, for tartness), and set on Manual, to cook 14 minutes, and let release, naturally. The dals and barley cooked in the same amount of time, due to the soaking of the barley. When finished, I prepared the tarka, and added the sizzling tarka to the sambar, for tempering, and stirred in about a quarter cup of cilantro.
The veggies for the sambar, plus some onions and tomatoes. by pepperhead212, on Flickr
The onions and bell peppers, sautéed with some ginger and garlic added at the end, with the sambar masala cooked about 30 seconds, before adding the tomatoes. by pepperhead212, on Flickr
The sambar, after adding the veggies, 4 dals, some soaked barley, and water, ready to pressure cook in the Instant Pot. by pepperhead212, on Flickr
Sambar finished cooking, before stirring in the cilantro and tarka. by pepperhead212, on Flickr
Ingredients ready for the tarka. by pepperhead212, on Flickr
Sizzling tarka, ready to stir in, followed by the cilantro. by pepperhead212, on Flickr
Sambar served, with some spicy pickles. by pepperhead212, on Flickr
I started with a large chopped onion, cooked in the IP on Sauté, medium, in a little oil. Then some diced bell pepper was cooked for a couple of minutes, then some ginger/garlic paste (something I made with the end of last season's garlic), cooked briefly, then 4 tb sambar masala, and cooked another 30 seconds, then added about 12 oz tomatoes, blended to a coarse purée, and cooked several minutes, with about half of the curry leaves (more in the tarka). Then I rinsed out the blender with 5 c of water, added this, and the barley, plus 4 types of dal, brought it up to a boil, and added all the vegetables. Then I added salt to taste, plus a little citric acid (easier than the tamarind, for tartness), and set on Manual, to cook 14 minutes, and let release, naturally. The dals and barley cooked in the same amount of time, due to the soaking of the barley. When finished, I prepared the tarka, and added the sizzling tarka to the sambar, for tempering, and stirred in about a quarter cup of cilantro.
The veggies for the sambar, plus some onions and tomatoes. by pepperhead212, on FlickrThe onions and bell peppers, sautéed with some ginger and garlic added at the end, with the sambar masala cooked about 30 seconds, before adding the tomatoes. by pepperhead212, on FlickrThe sambar, after adding the veggies, 4 dals, some soaked barley, and water, ready to pressure cook in the Instant Pot. by pepperhead212, on FlickrSambar finished cooking, before stirring in the cilantro and tarka. by pepperhead212, on FlickrIngredients ready for the tarka. by pepperhead212, on FlickrSizzling tarka, ready to stir in, followed by the cilantro. by pepperhead212, on FlickrSambar served, with some spicy pickles. by pepperhead212, on Flickr
Tonight I tried another new-to-me recipe. Chicken with Mustard and Crème Fraîche. It was really quite good and will go into rotation. Instead of using two chicken thighs, I used one thigh and one drumstick. It was also very easy. I had that with almost the last of the Danish potato salad, roasted asparagus with pumpkin seeds, and some sautéed mushrooms. I'm stuffed.
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That was a memory from the past. Recipe looks good. We love her butter chicken recipe.
Kathleen
Cupcake
No photo, but baked red snapper with dill-garlic butter and black pepper. Sides were oven-roasted string beans, okra, smashed potatoes, and corn niblets.
Oh, I like the idea of a compound butter with dill. When I have too much dill to use up before it goes off, I freeze it. It still tastes fine, but it is useless as a garnish. I'm always looking for ways to use it that don't involve appearance. It's such a nice garnish, when it's nice and fresh.
Kathleen
Cupcake
I love dill-butter on corn-on-the-cob in place of salt. It is so good, and melds nicely with fresh corn!
