Chicken stew in white wine and cream sauce. Just put in the fresh thyme, then will start the dumplings.
We did pan-seared, oven-roasted whole branzino stuffed with herbs and lemon tonight. Took no time to cook and tasted like a million bucks.
Last night I planned to make chicken curry over rice, using tikka masala sauce from a jar. I started the rice cooker and then discovered the chicken had gone bad - and it was only one day past the sell by date. I ended up ordering pizza.
Tonight I’ll be making tofu fried rice with the unused cooked rice from yesterday. (Too bad I didn’t have any tofu last night or it would have been tofu curry over rice for dinner.)
Man this was a good dish! New recipe, involving butter, milk, whopping cream, and future heart attacks. Not much left, between Mrs Piper and me.
Posted in the Lazy meals thread: Fried tacos.
I have tried, for 20 years, to develop a taste for tofu, because It’s-Good-For-You.
I have failed, miserably, and retreated to butter, cream and milk.
YMMV, obviously.
The drawback to dumplings is that they suck up the gravy from the stew. I now have a pan with two dumplings and solid remnants of a stew.
I am that odd creature, a non-vegetarian who actually likes tofu. I’m super-picky about meat, and I’d rather have tofu than gristly, fatty, stringy meat. Plus, tofu is cheap, and doesn’t have throwaway parts like bones, gristle, etc. Our mileage obviously does vary, but that’s OK.
I am intrigued.
Homemade pumpkin soup and a baguette with hand-rolled butter. Deeeelicious. I love this time of year for the pumpkin soup.
Me, too. Mr. Athena and I love tofu. I’m not sure what’s not to like; flavor is neutral, texture is grand, healthy for you.
We like it in our family too- and were are decidedly not vegetarian.
I don’t really use it myself when I cook at home, but we order it frequently when we go out for Thai or Japanese food.
I’m going to make this spicy cauliflower stir-fry (again) because it’s so good.
I also like tofu. Back when low-fat was supposed to be the way to eat, I had a recipe for a cheesecake using tofu instead of cream cheese, with fresh raspberries mixed in.
Last night I made a simple cabbage, kielbasa, and potato soup with cheesy breadsticks. Tonight making Martha Stewart’s chipotle chicken thighs with rice. I hardly ever eat potatoes, bread, or rice anymore, so this is unusual.
Tomorrow I think I will make this creamy (but without cream) cauliflower soup that I saw on Cook’s Country, which comes on PBS on Saturdays. They run America’s Test Kitchen and put out Cook’s Illustrated magazine.
A tomato based pasta sauce using ground chicken and jalapeno summer sausage (hand-ground with my own meat grinder), which will simmer all afternoon, and be served over a simple thin spaghetti with freshly grated reggiano parmesan, and be served with garlic bread. Simple, but tasty.
My wife is making one of our favourites - Linguine with sauted mushrooms and pancetta in a cream sauce. A bit of red pepper flake and lots of parm are key players.
I’m pulling sous-chef duty.
The champaign (because why not!) is chilling.
Made a pot of chicken/black bean chili yesterday. Biscuits and gravy for breakfast today.
I cooked yesterday — a double batch of ratatouille served over brown rice, with garlic bread topped with fresh grated Parmesan cheese. Man, it was good.
Apple wood smoked spare ribs, cheddar-jalapeno mashed potatoes, grilled asparagus with a shallot-sherry vinaigrette.
I love Sundays.
Pasta with Rao’s jarred vodka sauce, homemade challah from the other and a green salad, after a long walk at the beach.
Nice.
I made some sitr-fry, which I’ll have tonight, tomorrow for lunch, and again during the week. It’s quick as hell to reheat.
Also made a big pot of spaghetti sauce, which I let cool and then freeze in single-servings.
I should’ve cooked my two steaks (I take them and some dressing to work, then buy just salad greens and veggies at teh salad bar), but I can do that when I get home tomorrow.