I had some rib-eye leftover from… whenever it was I made it. I sliced most of it up and put it into a salad with blue cheese dressing. Mrs. L.A. had ramen with American cheese in it. (I did offer her steak salad.)
Gobi Manchurian (spicy cauliflower). OMG, it was delicious, and beautiful as well. After considering dozens of recipes, I chose the winner.
I’m out of cooking inspiration at the moment. I think I’m just tired of eating my own food. I’m going to make some burgers tonight, which I hardly ever do, and we’ll have some store-bought potato salad. Good ‘nuff.
Link to recipe?
Bhavna’s Kitchen
I used the air fryer directions and it came out perfectly. 
When asked if he wanted his pizza cut into 6 slices or 8, Yogi Berra replied “Better make it 6. I don’t think I can eat 8.”
Either number worked for me tonight.
That looks great! The video is helpful.
Refried black beans reprise with a scallion stalk and semi stale tortilla chips. 51k in a can.
You’ve inspired me to pick up some cauliflower and give it a try in the next few days. No air fryer, but I can convection-roast it. Picked up some tamarind chutney to try if I don’t get around to making the manchurian sauce.
I made a roast. It will be recycled as sandwiches and a lasagna.
I made this tonight. Yum! Oven roasted because I don’t have an air fryer (and I recently saw a review that said that their best air-fried food was actually made in a convection toaster-oven rather than an air fryer). Much like pakoras. I actually forgot to use the convection option in the oven, but it was still excellent. I had decided to use tamarind chutney rather than the sauce in the recipe, so added extra spices to the the batter - chopped onion, garlic, and a lot of Ethiopian berbere blend. I could have used garam masala instead, but felt like berbere instead. I doubled the batter because my head of cauliflower was very large, and that amount was just right. I nuked the pieces of cauliflower first, covered, for 4 minutes, as I wanted it to be well-done after baking. It came out perfectly by the time the batter was golden-browned. Next time I might add some carrot chunks, too.
We could probably go another week on the amount of leftovers we’ve got in the house. Chili, pasta primavera, chile rellenos, pot roast… I guess I still haven’t figured out how to cook for two.
Breaded tilapia fillets with panko, Parmesan, spices. Baked it and served with shishito peppers I air fried.
Thu was a steamed artichoke. Turned out to be one of the best of the season. Followed awhile later by a charcuterie plate.
Fri will be pork green chili, inspired by @Chefguy above.
I’ve blended several online recipes aiming to duplicate some excellent Colorado style PGC I’ve eaten in restaurants. We’ll see how close I get. I’m starting with a 10# pork butt so it’ll be a monstrous cauldron of success (or meh; you can’t really screw up pork, onions, & chilis). There will be leftovers.
Specifics will be available once I’ve debugged the recipe.
Looks like my daughter will make pizza.
I think I’ll make a simple grilled burger with a side serving of sun choke slices roasted in olive oil. They are so delicious!
Unfortunately in my digestive tract, they live up to their alternative name, fartichokes.
Fartunately, it’s only me 'n the dog tonight.
I love them, but I would never serve them to guests.
Some would consider that a feature, not a bug!
Tonight was leftover stir-fry over rice with a cheeky little red wine opened when I thought Biden and Harris were going to address the nation.
LOL, too true. Both my husbands would have. Ugh.
Yeah, my dad used to grow them. They taste very nice, but I didn’t enjoy the after effects. I haven’t had them in ages. Maybe I should try them again sometime.
I liked them raw, too. Crunchy and fresh, and a little earthy.