On many sites a discussion of what everyone is fixing for supper. Pictures, recipes, you know anything that is food related.
Not cooked today, but last week when the weather turned “chili” again I cooked Chef Glenn’s Green Lentil Chili.
Chef Glenn mostly post recipes that work well to be dehydrated and eaten when camping, but I’ve found several of his recipes quite yummy when cooked for a meal at home with no intention of dehydrating them. I’ve made this dish a couple of times since March when it was posted to his blog. Adding different ingredients that suited my taste. Ingredients that may not dehydrate well but add flavor to the dish.
I’ve also made his Couscous Salad many times since he posted it two years ago. Again freely adding or substituting different ingredients : cilantro, thai basil, diced peppers, etc.
Yum sounds really good, plus I backpack a fair amount and always looking for a good recipe.
Last night I made okonomiyaki. Easy, fast, delicious.
What style did you make?
We make it pretty frequently around our house, especially during the summer. We first learned about them at the now defunct Tofu Festival in Little Tokyo in Los Angeles, many years ago.
We make Japanese curry around here pretty regularly, which is saying something for our house as we seldom repeat recipes. That’s not an absolute, but it may take us six months or more before we get back to making something again.
You can easily buy the Japanese curry in premade cubes and you just need to add your preferred vegg and meat and stock. You can also buy Japanese curry powder and then thicken it with katakuriko (片栗子 - potato starch) or corn starch.
Technically we could get into a debate about katakuriko as it’s not truly potato starch. It’s the starch of Erythronium japonicum, a relative of what is commonly called the trout lily in English. True katakuriko is difficult to find (at least in the US) and is very expansive. Most products now labeled as katakuriko are either made from sweet potato starch or standard potatoes and is very inexpensive.
Over the past few years, after much trial and error, I’ve created my own Japanese curry powder. That way I know it doesn’t have a bunch of junk in it, like many of the premade kinds. It’s something we always keep on hand.
I make Osaka style, sometimes with scallops if I can get good ones!
We make curry about once a month, maybe twice, always on a Sunday.
Use her mother’s family recipe but substitute chicken for beef. Leftovers are sooooo good.
Make a nice big batch, freeze some, refrigerate a little for Monday night.
Cabbage, it’s what’s for dinner.
I cook these two dishes now and again.
I don’t like heavy-metal music, but the guy at Headbanger’s Kitchen often has good recipes.
But enough jibber jabber, let’s go and cook. Give everything a gooood mix.
Wow that looks so good!
Greek Shrimp Saganaki.
Ah, saganaki sound like a Japanese dish, but saganaki is food cooked in a sagani pan, a name originally from Turkish / Arabic, sahan, copper dish. Similar to a two handled paella pan. Basic Greek Saganaki is just grilled cheese.
A local Greek family serves cheese or shrimp saganaki at their Barbarossa Pizzza restaurant listed on their appetizer list. I’ve only tried the shrimp version. So no pasta, couscous or similar base. Would be good on zoodles (my family’s favored standard substitute for pasta), too.
Shrimp sagnaki and Greek salad makes a meal for me. The shrimp saganaki served at Barbarossa Pizza is probably made somewhere in between the two below methods. The ingredients maybe closer to the ingredients used in the first video, (though I don’t know if Ouzo is used) but baked a few minutes as shown in the second video. Plus tomatoes more diced than pureed. Easy to make some version of it at home.
I haven’t yet tried making it, but the Chicken Saganaki looks yummy too. It’s Dimitra’s own creation. But I’d opt for chicken thighs over breast, for more flavor.