Steaks and baked potatoes.
I had a sudden urge for Singapore Noodles and felt like indulging myself tonight, so I called up my favourite Chinese takeout and ordered their fabulous version of them. Sometimes I order two just to make a decent order, though I can’t eat more than half at one sitting.
But just for variety, I also ordered pork lo mein, possibly my second favourite dish. Both come in gigantic containers that ought to last me a week, but I suspect I’ll get through these goodies much faster than that! I really adore this local Chinese food takeout! Not all Chinese takeouts are the same, of course, but these guys really know how to cook!
Sounds like a win.
Saag Paneer (with caveats) mini-pastries.
I made a 4ish pound batch of slow-cooker Spinach Saag, which is being kept warm at the moment. Getting actual paneer is a bit pricey, and this isn’t going to be authentic anyway, so I’m using a good bit of middle-of-the-road Monterey Jack cheese I had in the fridge, which will be added as a mix of shredded and small cubes.
Finished defrosting some store-bought puff pastry sheets, and we’ll be making a mix of triangular samosa style and “trumpet” style filled bites with the mixture above.
This is one of our monthly cooking together dinners that are vegetarian but we’ll both fully enjoy. Sadly, I wasn’t able to find a decent but not super pricey Indian Mint Chutney, and the store didn’t have any good looking raw materials to make my own. I don’t want $5 tiny bundles of fresh mint OR tube mint thank you very much.
Still have a wide variety of homemade and store-bought options for dipping.
I’m making some salmon with a maple sauce. My recipe calls for it to be served on a bed of sautéed spinach and rice, but I’m going to try it on arugula and quinoa. Husband doesn’t like spinach 
and we’ve eaten a lot of rice lately.
So, you’re making Saag Pan-near?
I laughed, I groaned.
No matter what you want to call it, the taste was spot on and plenty of saag and puffs leftover for a few days.
I just wish to sing the praises of my local Chinese takeout! If I ever move, I’m going to miss that place the most. I don’t order from there as often as I should and that needs to change! The Singapore Noodle was fantastic as always, spicy with curry flavour with lots of onion and peppers and the chef threw on even more shrimp than usual. The pork lo mein had just the right amount of deeply flavourful caramel-smooth dark sauce, tender pork, firm noodles, and just enough bean sprouts to provide a gentle crunch.
I think I said there was enough stuff there to last a week, and indeed there was, but I’ve been making a pig of myself. There’s enough Singapore Noodle for a full dinner tonight, but only enough lo mein for what will probably be a late-night snack! It might actually overtake Singapore Noodle for my #1 favourite dish! (I’ve had frozen lo meins and they are sad, drab things that don’t even remotely compare with the authentic real thing!)
Weirdly, that’s the second saag paneer pun I’ve made in response to you posting about saag paneer in this thread.
Will the saaga of me making saag paneer puns continue?
No, no it won’t. I promise that third one is the last saag paneer pun I will make. They’re just too cheesy.
Getting back on topic, last night my wife and I tried a new Thai restaurant that opened up right around the corner from us. We had high hopes. The spring rolls were delicious, fresh and crispy. I always get the Pad Thai at any new Thai place I try. It wasn’t bad, but too sweet for my liking. Pad Thai, IMO, needs some citrus or tartness to balance out the sweet. They didn’t even provide a lime wedge on the side. My wife ordered the red curry. It was also not bad, but strangely too sweet as well. The chef there seems to have a sweet tooth.
I am many days overdue for grocery shopping, so I’m limited to whatever I can find in the freezer. Prepared dinners are pretty boring, so I pulled out spicy marinated boneless skinless chicken breasts to thaw which will be used to make vindaloo curry tonight – at least that isn’t boring!
That will use up one spicy chicken breast. The remaining one will be used in ramen and/or a sandwich. It’s an expensive way to buy chicken but I just love this store’s orange curry marinade concoction!
Tonight I’m making a white bean and kale soup. Beans have been soaking overnight, and I’ve got a baguette for making some cheesy bread rounds for dipping. Also, yesterday I had some corn cobs I cooked into a light corn broth, and I’ll use that as part of the soup base.
We had fried eggs and sausage along with strong coffee tonight
Lots of nice stuff for dinner for the next while due to making the effort to drive a little farther to my favourite supermarket. Last night was stuff put together from their hot food counter – penne marinara, to which I added meatballs in tomato sauce and sauteed mushrooms.
Tonight will be chicken Caesar wraps, with Caesar salad dressing for dipping, and Tuscan tomato soup with sausage and kale.
Because life got in the way, I didn’t get around to making this until yesterday. It was okay, but I don’t think I’ll be saving the recipe.
Steak Fajitas! Bizarrely, flank steak is twice the price of sirloin right now 
, so we’re going with sirloin.