Indian butter chicken pizza.
Last night was a riff on Indian butter chickpeas from a NYT recipe. Tonight is pork green chili made last weekend and frozen. It came out really good. I’m looking forward to it.
Both of those sound great!
I’ll probably be having more Indian pizza tonight, but now I’m thinking about going to my favorite place for pork chile verde stew.
Tonight I’m making Aella.
Which is Paella without any ‘P’s, because I don’t like them.
It finally being cold enough to warrant it, I pulled a container of Unstuffed Cabbage Stoup out of the freezer to thaw for dinners this week. In the meantime, a Cholula Chipotle Chicken bowl and multiple cups of hot tea with lemon will suffice.
I didn’t get around to thawing the Cajun marinated chicken breasts until today, as I had other things to consume first (yesterday was steak & mushroom pie, with 5-minute fries from the air fryer). And I decided against curry, as much as I’d love it, because it would stink up the house for days. Curry is best suited to warm weather, when I can fling open doors and windows to clear the stench! The jar of vindaloo curry will keep until spring!
So instead of Cajun-Indian fusion, tonight will feature Cajun-Italian fusion. To wit, spaghetti and Cajun chicken, the spaghetti once again made with the thick chunky marinara from my favourite deli that I used last time, run through a blender with added water until it’s completely smooth. I don’t know why they don’t make it that way in the first place, but the process does result in a really excellent sauce. I’ll add some minced garlic to it as well before blending.
I’ve decided to do something different tonight, an experiment for middle of the week blechs.
I started a nice batch of slow cooker spinach saag, and I intent to make a version of shakshuka using some of my precious $6.99/doz eggs. Since it’s fusion-y anyway, I have some leftover cotija that I’ll crumble and sprinkle on top. Sadly, I’m out of naan bread, so I’ll have to decide on a (small portion) replacement starch - I’ve got jasmine rice I could cook, flour tortillas, or some lovely Trader Joe’s frozen scallion pancakes. Or maybe I’ll force myself to go to the store…
Ooh, I’ve made this before (but with lesser eggs). It was delicious. I have a feeling I got the idea from the board here.
Tonight is Korean spicy fried chicken with rice.
A baked sweet potato and
Shrimp creole yesterday and chicken marsala is on deck for today.
After many changes to dinner plans (don’t ask!) I currently have a cold Cajun roast chicken breast in the fridge. What to do with it tonight?
My plan is in two parts. Slice off pieces from both ends, and use in ramen noodle, topped off of course with fresh scallion. Then thinly slice the middle part and make a … chicken sandwich! On a toasted onion bun with bacon, lettuce, and tomato, all of which I fortunately have!
I had a very light dinner of a big salad of mixed greens, gorgonzola, and balsamic vinaigrette; and pickled herring in sour cream on toasted dark rye.
There are tons of people in this thread for whom I’d work as a housekeeper, doing the scut work, if they would include me in these meals.
Hey! I’ve never heard of pickled herring on bread. That sounds like some kind of sacrilege!
Anyway, you’ve managed to remind me at this wee hour of the morning that I forgot to buy pickled herring and sour cream. Anyway, I guess barring another howling blizzard tomorrow will be a day for going a little farther than usual, to my favourite deli for more cabbage rolls, tuna salad, of course pickled herring, and with luck maybe latkes and rven some ready-to-eat barbecued back ribs.
Anyway, dinner here tonight was a Greek Acropolis salad, steamed pork dumplings with a mix of soy and plum sauce, and half a roast beef sub nuked in the microwave.
We both worked long today. So tonight it was a Newman’s Own sourdough pepperoni pizza. To be honest, pretty damn good, other than I burned my mouth on it because I’m an idiot and can’t wait.
I had a nice bowl of New England clam chowder, into which I broke apart three Hawaiian rolls (and mixed them in), and some sardines. To drink, I had a nice big cup of Hawaiian Punch (with 2 scoops of sugar to make it nice and sweet.)
Well, damn, in a fit of enthusiasm I threw the nice chorizo sausages I got yesterday into the freezer so they wouldn’t spoil. Little did I suspect I’d be wanting them today!
No problem, just slightly longer and a bit more difficult to prepare. They’re going in the oven at 400F for about seven minutes on a baking sheet. Then they will be prepared as *Sausages a la Wolfpup", namely, in a lightly oiled baking dish on which has been laid a bed of coarsely chopped white onion and green pepper, the sausages placed on top and then drizzled with a bit of basil and garlic pizza sauce. Do not ask why, but it works. Will be had with oven-baked mac & cheese.
I was recently bemoaning the cost of eggs preventing me from making a toad-in-the-hole with some lovely jalapeno cheddar sausages I got recently.
[ think of it as seared sausages embedded in a yorkshire-style pudding, served with a grainy mustard ]
Instead I’m making pacific cod fillets, marinated in salsa verde and lime, pan seared, and served with mixed greens and roasted medium hot Pueblo Mirasol chiles I had saved from this season. I’m torn between the healthier option (greens, chiles, and fish all in a bowl) or street taco fashion (my enemy carbs, we meet again).
Dinner report from last night: the chorizo sausages turned out … well, they turned out correctly, juicy and not overdone (a meat thermometer helped), but damn they were hot! The package wasn’t marked as especially hot and I’ve had them before, but these had the hot spice cranked up to 11! Too bad, because they were otherwise tasty.
I was able to consume one with the mac & cheese which was excellent. Not sure what to do with the others. Maybe I’ll cut them up and dump them in a pot of already-hot Vindaloo and make a truly flaming hot sausage curry (yes, it’s a thing – Google it!). How will I stand the hotness? No problem – numb my tongue with about a dozen martinis, and serve the curry with a vat of mango chutney and naan bread! 
With curry I expect hot. But mac & cheese is a gentle thing. I’ll probably have the rest of it with gentle breakfast sausages.
I was going to make a joke about there being a terrible mismatch between these two sentences, because I like hot foods, but honestly, I’ve had hot sauces that were actually wonderfully tasty, but were stupidly hot (300,000+ Scoville) to the point I couldn’t use them.
I’ve never had chorizo that got anywhere close, but each person has really different preferences. And that’s fine, the problem is, as you say, no consistency in this batch that you’ve had before.