Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

Here’s the bluefin tuna (“maguro”) sashimi. The white stuff on the plate is grated daikon radish (“daikon oroshi”). With steamed white rice and soy sauce (“shoyu”). It was very good!

 

[slowpoke]

Wow, I haven’t posted too much lately, so I wonder if it was someone here who gifted the WS Guardian membership?
I don’t know where to say Thank You to this mystery person!

I am very grateful and touched.

 

[PayrollNerd]

Wow, I haven’t posted too much lately, so I wonder if it was someone here who gifted the WS Guardian membership?
I don’t know where to say Thank You to this mystery person!

I am very grateful and touched.

Someone did that for me too. No idea who but thankful for the kindness shown!!

 

[slowpoke]

We still had more bluefin tuna, so I did make the Spicy Tuna Sushi Hand Rolls tonight. Besides the spicy tuna mixture and sushi rice, I put in cucumber and daikon sprouts.

 

[BetteDavisEyes]

It's my birthday in five days, so today, I had a double root canal on my top front teeth. I was fortunate, I was asymptomatic and my dental specialists were amazing, I was twilight sedated, and I have no pain less than twelve hours later.

So, naturally, I'm scouting for recipes for birthday cakes.

Belated Happy Birthday! I know you're halfway around the globe and wasn't sure which day or what time it was when you posted that your birthday was in five days Hope you had a nice celebration with yummy cake.

 

[BetteDavisEyes]

We're making Eggplant Parm tonight. If you've made it from scratch, you know that it's labor-intensive with multiple steps. It will be a joint effort because trying to make the dish by myself would cause too much stress So far, the eggplant is sliced and salted to draw out the bitterness. When we're ready to assemble the Eggplant Parm, DH will saute the prepared eggplant (egg, panko, Parm) in olive oil. After the individual slices drain, I will layer them in a baking dish with fresh mozzarella, fresh basil, and marinara sauce (not homemade). Sprinkle the top with shredded Parm and bake for about 45 minutes. I made a small salad with Persian cucumbers, grape tomatoes, and red onion with a wine vinaigrette. There will be leftovers for tomorrow and/or Friday.

 

[slowpoke]

Belated Happy Birthday! I know you're halfway around the globe and wasn't sure which day or what time it was when you posted that your birthday was in five days Hope you had a nice celebration with yummy cake.

I never heard this song version before, but saw it online…and since we’re on a foodie thread… Hope your day was special!

Happy Birthday to You
Squashed tomatoes and stew,
bread and butter in the gutter,
Happy Birthday to You!

 

[slowpoke]

We're making Eggplant Parm tonight. If you've made it from scratch, you know that it's labor-intensive with multiple steps. It will be a joint effort because trying to make the dish by myself would cause too much stress So far, the eggplant is sliced and salted to draw out the bitterness. When we're ready to assemble the Eggplant Parm, DH will saute the prepared eggplant (egg, panko, Parm) in olive oil. After the individual slice drain, I will layer them in a baking dish with fresh mozzarella, fresh basil, and marinara sauce (not homemade). Sprinkle the top with shredded Parm and bake for about 45 minutes. I made a small salad with Persian cucumbers, grape tomatoes, and red onion with a wine vinaigrette. There will be leftovers for tomorrow and/or Friday.

Ooh, this sounds wonderful. Yum!

 

[iamshadow21]

Belated Happy Birthday! I know you're halfway around the globe and wasn't sure which day or what time it was when you posted that your birthday was in five days Hope you had a nice celebration with yummy cake.

Haven't made it yet! But the grocery order with the marscapone and sugar arrived, so I can make it any time, now. Not today, though. Today I made Spicy Peanut Butter Soup!

The beginning - I took a picture now because you can actually see the vegetables. Just water, stock powder, grated ginger, potato, sweet potato, carrot, broccoli and celery at this point.

The end product. The veg all cooks down, then you add cayenne, curry powder, black pepper, and half a cup of peanut butter. I added a bit of sugar this time, too, to balance it, since the peanut butter was the hard end of a jar of my partner's natural crunchy, and so didn't have any sugar in it.

I know it's not a looker, but it's one of my absolute favourite cooler weather soups, and it'd been a long time since I'd made it. I chose to make it as my birthday dinner. (My birthday was technically on Monday, but who's counting?)

Great soup for your vegan friends so long as you use vegetable stock. The friend I got this recipe from actually uses almond butter when he makes it because of allergies. I don't know what you could do if you're avoiding nuts for flavour, but I imagine a tin of white beans would thicken it up nicely if you put them in early on.

You can use a stick blender to smooth it all out, but I need texture, so I leave it chunky.

 

[PayrollNerd]

Years ago we made chocolate covered pretzel rods in molds. But once the girls had to go gluten free, we could never find any big fat GF pretzels. I found this ghost stick photo and texted it to my oldest.

She still remembers helping me make goodie bags for all her teachers all thru school. The other fat pretzels we made as gifts.

My youngest loves horses so I texted her a pumpkin idea. No idea if they celebrate Halloween in Granada……

 

[slowpoke]

Years ago we made chocolate covered pretzel rods in molds. But once the girls had to go gluten free, we could never find any big fat GF pretzels. I found this ghost stick photo and texted it to my oldest.

She still remembers helping me make goodie bags for all her teachers all thru school. The other fat pretzels we made as gifts.

My youngest loves horses so I texted her a pumpkin idea. No idea if they celebrate Halloween in Granada……

I remember making chocolate-covered pretzel rods, too! I didn’t use molds, though, just dipped them. Thanks for bringing back that memory. We, too, made them for gifts.

Love the horse pumpkins. What a unique idea!

 

[BetteDavisEyes]

Wow, I haven’t posted too much lately, so I wonder if it was someone here who gifted the WS Guardian membership?
I don’t know where to say Thank You to this mystery person!

I am very grateful and touched.

It doesn't surprise me that members are being "gifted" anonymously with Websleuths Guardian status. I wrote this in the member comments on the Websleuth Guardian information page:

"It has been an honor and a pleasure to be a member of this fabulous site for more than 15 years. There are so many creative, intelligent, and thoughtful people here. Tricia and the Websleuths staff have created an environment that is cordial, kind, and caring. I truly enjoy being part of the Websleuths family."

 

[BetteDavisEyes]

I'm finally going to make Peach Cobbler today. It's not too hot to have the oven on for a while. I tossed two large, sliced peaches in a bowl with sugar, freshly ground nutmeg, and a splash of Woodford Reserve bourbon, covered, and refrigerated overnight. When I assemble the cobbler, I will drain the peaches and use the liquid as a heated sauce for serving with ice cream. We're having roasted shrimp with polenta and a spinach, tomato, and feta salad for dinner.

 

[slowpoke]

I’m a little under the weather today, so I decided to make a sort of “jook” (Chinese rice porridge or congee).

I had leftover rice that I boiled in chicken broth. I garnished with soy sauce, sesame oil, green onions, cilantro and Japanese pickled red ginger.

Chicken soup, Asian style!

 

[Auntie Cipation]

I put a package of chicken thighs (wanted legs but this was what I have) into the crockpot straight from frozen, poured some maple BBQ sauce over them and turned it on high.

I've done this with whole chickens before with no sauce, just seasoning, and they turned out great. I've done pieces which did turn out a little dry as I guess they don't produce as much liquid as a whole chicken does. So I'm hoping the BBQ sauce will add a little moisture, but I'll also be checking on it throughout the day and turning pieces or adding a little moisture if it seems needed.

 

[iamshadow21]

I put a package of chicken thighs (wanted legs but this was what I have) into the crockpot straight from frozen, poured some maple BBQ sauce over them and turned it on high.

I've done this with whole chickens before with no sauce, just seasoning, and they turned out great. I've done pieces which did turn out a little dry as I guess they don't produce as much liquid as a whole chicken does. So I'm hoping the BBQ sauce will add a little moisture, but I'll also be checking on it throughout the day and turning pieces or adding a little moisture if it seems needed.

Thigh is great for moisture. We never buy breast, thigh just has a better texture and more flavour. We use it for everything we need chicken for, except a whole bird roast.

 

[Auntie Cipation]

Thigh is great for moisture. We never buy breast, thigh just has a better texture and more flavour. We use it for everything we need chicken for, except a whole bird roast.

Yes, by the time they were done there was quite a bit of moisture in the pot. In fact it diluted the BBQ sauce a great deal, to where I wished I had saved the BBQ sauce for applying after it was cooked (I did add more after). Will do this again!

 

[snooptroop88]

I put a package of chicken thighs (wanted legs but this was what I have) into the crockpot straight from frozen, poured some maple BBQ sauce over them and turned it on high.

I've done this with whole chickens before with no sauce, just seasoning, and they turned out great. I've done pieces which did turn out a little dry as I guess they don't produce as much liquid as a whole chicken does. So I'm hoping the BBQ sauce will add a little moisture, but I'll also be checking on it throughout the day and turning pieces or adding a little moisture if it seems needed.

Thigh is great for moisture. We never buy breast, thigh just has a better texture and more flavour. We use it for everything we need chicken for, except a whole bird roast.

LOVE chicken thighs. Love them!! Just finished off a pack of them making a huge pot of chicken fried rice.

And drums, love those. A lot of times I'll use drums just the same as wings.

 

[BetteDavisEyes]

Thigh is great for moisture. We never buy breast, thigh just has a better texture and more flavour. We use it for everything we need chicken for, except a whole bird roast.

Celebrity chef Bobby Flay agrees with you!

The 2 Affordable Cuts Of Meat Bobby Flay Uses When Cooking For A Crowd - Tasting Table

Bobby Flay told Tasting Table about his favorite affordable cuts of meat, revealing he prefers chicken thighs and skirt steak when feeding a crowd.

www.tastingtable.com

I've been using boneless skinless chicken thighs instead of ground turkey for white chili, and I've also used chicken thighs for Paprikash.