Food and Recipes while under Coronavirus quarantine #8

[Seni]

Grilled New York steaks today. Roasted Brussels sprouts, steamed broccoli and carrots, and a baked Korean sweet potato.
View attachment 654044

The potato looks kind of big in the picture, but it actually was pretty small. Sometimes there are bigger ones, but in general the ones I see are much smaller than the orange-flesh American type (Red Garnet?) that I buy at Thanksgiving time. The Korean ones have an almost chestnut-y taste and are more dense in texture.
View attachment 654045
Korean sweet potatoes

Wish we could get those sweet potatoes over here, they look so fresh.

We can get 2 varieties, one white and purple flesh, the other orange, often looks a bit dry on the outside but fine when you cook it.

I find its better to cook before peeling. The orange variety goes brown very quickly when exposed to air.

Posted this before, its a big family favourite. I serve it as a starter.

Roast sweet potato chips or slices
Topped with finely chopped beetroot. I make an orange and balsamic vinaigrette for the beet. Leave it to absorb for a couple of hours before.

The chips should be hot, beetroot at room temperature. Spoon some sour cream over and sprinkle with herbs. I like coriander or chives, but parsley and fennel also work well.

Colours are great

 

[slowpoke]

Wish we could get those sweet potatoes over here, they look so fresh.

We can get 2 varieties, one white and purple flesh, the other orange, often looks a bit dry on the outside but fine when you cook it.

I find its better to cook before peeling. The orange variety goes brown very quickly when exposed to air.

Posted this before, its a big family favourite. I serve it as a starter.

Roast sweet potato chips or slices
Topped with finely chopped beetroot. I make an orange and balsamic vinaigrette for the beet. Leave it to absorb for a couple of hours before.

The chips should be hot, beetroot at room temperature. Spoon some sour cream over and sprinkle with herbs. I like coriander or chives, but parsley and fennel also work well.

Colours are great

We call the purple-flesh sweet potato an Okinawa sweet potato.
So pretty, right?

 

[PayrollNerd]

So I found a dessert I want to make with my new chickpeas butter. Except the oil separated and the other part was chunky. So I tried to stir it with a butter knife, no luck.

I put a beater in the mixer and stuck it in there and started slow. That made a big difference! Once it was mixed well, and to make it less runny, I put it in the refrigerator, to hopefully harden the oil. At least that’s the plan. While that is chilling and the stick of butter is sitting out warming, I started on my veggie prep.

I picked more tomatoes, washed and dried them. Chunked the zucchini then picked fresh herbs. Garlic chives, rosemary, basil and oregano. I mixed it all together with olive oil, kosher salt and pepper. Baked at 400 degrees until soft and slightly charred. Then sprinkled Parmesan Cheese on them.

 

[Seni]

We call the purple-flesh sweet potato an Okinawa sweet potato.
So pretty, right?
View attachment 654133

Wow, so much more purple than anything I can get! Would love it

 

[PayrollNerd]

I made this bar dessert recipe today using chickpea butter, which did set up some in the fridge. I put just a bit extra oatmeal, like a tablespoon, in to absorb the oil of it. I did not have regular oats, just quick oats I got at the food pick up.

When mixing the base, I used just a tad less than 1/2 cup of the sugars, maybe a tablespoon amount. Using chickpea instead of peanut may make it less sweet anyway but maybe not. I know the gluten free flour I use makes things less sweet. However I used regular flour in this. It’s just me here now.

I accidentally added too much cocoa so I scooped some out. I should have sifted the powdered sugar and the coca to get rid of the lumps. It’s a 9” x 13” dish so I will need to wrap some in parchment paper and freeze it.

 

[slowpoke]

Fish tacos tonight.
Usually we batter coat and fry the fish pieces, but today we tried just sprinkling it with seasoning, then cooking it on the grill outside. Not too bad!

Inside the warmed corn tortilla is the fish (halibut from Alaska that my husband caught), shredded cabbage, a white sauce made from mayo, lemon juice, milk & garlic salt, Tapatio hot sauce, and a squeeze of lime.

I used a little bit of the same white sauce as dressing for the side salad of spring mix greens, avocado, and tomato.

 

[BetteDavisEyes]

So I found a dessert I want to make with my new chickpeas butter. Except the oil separated and the other part was chunky. So I tried to stir it with a butter knife, no luck.

I put a beater in the mixer and stuck it in there and started slow. That made a big difference! Once it was mixed well, and to make it less runny, I put it in the refrigerator, to hopefully harden the oil. At least that’s the plan. While that is chilling and the stick of butter is sitting out warming, I started on my veggie prep.

I picked more tomatoes, washed and dried them. Chunked the zucchini then picked fresh herbs. Garlic chives, rosemary, basil and oregano. I mixed it all together with olive oil, kosher salt and pepper. Baked at 400 degrees until soft and slightly charred. Then sprinkled Parmesan Cheese on them.

Your roasted vegetables look delicious!

 

[slowpoke]

I have been awarded my 16-year badge for being a Websleuths member!
So glad to be here with you all.

 

[slowpoke]

Tonight, homemade char siu (Cantonese-style barbecue pork), and Chinese spinach sautéed with garlic. Came out good!
Brown rice and a spring mix salad.

I don’t know if Chinese spinach is related to the spinach you get at the regular supermarkets, but the taste is similar. It seems sturdier, yet sautees easily and gets tender fast.

Chinese spinach

 

[snooptroop88]

Fish tacos tonight.
Usually we batter coat and fry the fish pieces, but today we tried just sprinkling it with seasoning, then cooking it on the grill outside. Not too bad!

Inside the warmed corn tortilla is the fish (halibut from Alaska that my husband caught), shredded cabbage, a white sauce made from mayo, lemon juice, milk & garlic salt, Tapatio hot sauce, and a squeeze of lime.

I used a little bit of the same white sauce as dressing for the side salad of spring mix greens, avocado, and tomato.

View attachment 654184

I am so glad you noted this on the not frying the fish. I heard someone saying on a cooking show you can't possibly have a fish taco without fried fish, and I found this comment bizarre. I mean of course you can make a good fish taco and not fry it. I've gone to fish frys and had actual roasted or baked fish instead, it can be just as good.

This taco makes me feel better, LOL. Cuz I just don't think you "have to" fry for a fish taco (but jmo).

 

[Knox]

I am so glad you noted this on the not frying the fish. I heard someone saying on a cooking show you can't possibly have a fish taco without fried fish, and I found this comment bizarre. I mean of course you can make a good fish taco and not fry it. I've gone to fish frys and had actual roasted or baked fish instead, it can be just as good.

This taco makes me feel better, LOL. Cuz I just don't think you "have to" fry for a fish taco (but jmo).

Agree!! We primarily do fresh fish on the Treager.

 

[Seni]

This weekend will be making Indonesian Prawns with Noodles adapted from my aunt's recipe.

Ingredients:

Uncooked tiger prawns, or smaller, but not tiny shrimps.
Squid rings (smallest you can get), unbreaded.
You can also add salmon or tilapia if there are many guests.

Carrots
Red Pepper
Garlic
Fresh Ginger
Coconut milk
Shoots of fresh lemon grass
Coriander


Defrost prawns, fish etc.

Chop the carrots, peppers, garlic and ginger in blender. I put them in different bowls.

Heat oil in wok. I use a mixture of sesame and hot sesame oil.

Start with the grated carrot for a minute, then add the pepper, followed by ginger, garlic being the last. All for a short time, then add the coconut milk so you have a thick kind of soupy mixture.

In go the prawns and fish and let all simmer at lower heat with the wok lid on. After about 3 mins insert the lemon grass stalks (whole) into the mixture and leave for another couple of minutes.

You can serve when the prawns are cooked thro. Can also leave it for a while. Flavours will get more intense.

I serve it in the wok with the lemon grass still in place for decoration, but you must remove it before eating.

Sprinkle with chopped coriander.

Serve with egg noodles of choice ( many varieties).

Place small bowls with ketjap manis, lemon slices, Sambal of your choosing if you have it. Finally, a bowl of Seroendeng (simple mixture of dreied shredded coconut with peanuts) to scatter on top.

Also good with rice fried with onion, almonds and sesame seeds.

 

[PayrollNerd]

I made couscous for the first time last night. It’s a box mix and it was tasty. I was initially planning on making pasta or white rice to put the veggies on. But I found this mix and thought that would be a good combo. It was delicious!

 

[slowpoke]

I am so glad you noted this on the not frying the fish. I heard someone saying on a cooking show you can't possibly have a fish taco without fried fish, and I found this comment bizarre. I mean of course you can make a good fish taco and not fry it. I've gone to fish frys and had actual roasted or baked fish instead, it can be just as good.

This taco makes me feel better, LOL. Cuz I just don't think you "have to" fry for a fish taco (but jmo).

I have to admit, I was skeptical, but it was good! It’s a lot easier, that ‘s for sure. The cabbage being in there to give it some crunch was key for me, because I need to have that texture. I did miss the onion rings, though!*

*(In my prior fish taco post, I explained that having tempura batter-fried onion rings became a tradition due to having too much leftover batter once, lol)

This weekend will be making Indonesian Prawns with Noodles adapted from my aunt's recipe.

Ingredients:

Uncooked tiger prawns, or smaller, but not tiny shrimps.
Squid rings (smallest you can get), unbreaded.
You can also add salmon or tilapia if there are many guests.

Carrots
Red Pepper
Garlic
Fresh Ginger
Coconut milk
Shoots of fresh lemon grass
Coriander


Defrost prawns, fish etc.

Chop the carrots, peppers, garlic and ginger in blender. I put them in different bowls.

Heat oil in wok. I use a mixture of sesame and hot sesame oil.

Start with the grated carrot for a minute, then add the pepper, followed by ginger, garlic being the last. All for a short time, then add the coconut milk so you have a thick kind of soupy mixture.

In go the prawns and fish and let all simmer at lower heat with the wok lid on. After about 3 mins insert the lemon grass stalks (whole) into the mixture and leave for another couple of minutes.

You can serve when the prawns are cooked thro. Can also leave it for a while. Flavours will get more intense.

I serve it in the wok with the lemon grass still in place for decoration, but you must remove it before eating.

Sprinkle with chopped coriander.

Serve with egg noodles of choice ( many varieties).

Place small bowls with ketjap manis, lemon slices, Sambal of your choosing if you have it. Finally, a bowl of Seroendeng (simple mixture of dreied shredded coconut with peanuts) to scatter on top.

Also good with rice fried with onion, almonds and sesame seeds.

@Seni, that sounds so good. Do you know, I have lemongrass growing in my backyard. A coworker of my husband gave him some from their garden a VERY long time ago, and it grows like crazy still.

I made couscous for the first time last night. It’s a box mix and it was tasty. I was initially planning on making pasta or white rice to put the veggies on. But I found this mix and thought that would be a good combo. It was delicious!

I already know I would like that! Looks like a perfect pairing! Yum!

 

[IceIce9]

I made couscous for the first time last night. It’s a box mix and it was tasty. I was initially planning on making pasta or white rice to put the veggies on. But I found this mix and thought that would be a good combo. It was delicious!

I used to make Near East brand of couscous box mix pretty frequently when I was short on time. There are several varieties, we liked the toasted pine nut and the Parmesan varieties the best. Not bad for a box mix.

 

[slowpoke]

Pork spareribs with barbecue sauce, a kale and brussels sprouts slaw, roasted brussels sprouts bits that were leftover after me using them on the mandoline, another baked Korean sweet potato.

I was happy with how the kale salad turned out, as I kind of ‘winged it’ with ingredients I had. I had curly kale. I had brussels sprouts.

Then I was reminded of the Taylor Farms Sweet Kale chopped salad kit that’s sold in a bag that has these two vegetables in there. They use a sweet poppy dressing.

Instead, I thought I’d make one with mayo, vinegar and sugar (well, monk fruit instead of sugar). I remembered I still had some of that white sauce left over from the fish tacos. To that, I added more mayo, vinegar and monk fruit sweetener, and fresh ground pepper. Worked great!

I had whole almonds. I put them in a ziploc bag and hit them with a Japanese wooden pestle to break them up. Then I toasted them in the toaster oven. I didn’t have dried cranberries, but I did have dried blueberries, so I added some, too.
Ta-da—my version of kale salad!

 

[Seni]

Use couscous grain mainly to make tabouleh, classic Lebanese dish, but its use is very versatile.

Tabouleh:

A shallow dish lined with lettice leaves, best are iceberg or little gem. Chopped fresh tomatoes mixed with olive oil, lemon juice, balsamic vinegar, sliced black olives. Parsley should be the main ingredient, together with mint to a lesser extent.

Lemon and balsamic vinegar

 

[PayrollNerd]

I used to make Near East brand of couscous box mix pretty frequently when I was short on time. There are several varieties, we liked the toasted pine nut and the Parmesan varieties the best. Not bad for a box mix.

I was so impressed that I looked up the other flavors. Unfortunately we cannot have nuts but I was really surprised the Parmesan flavor has blue cheese in it! Like, what??? I can't have molds (blue cheese, mushrooms). I'll definitely get the Herb Chicken again, its just for me tho, because it's not gluten free or vegetarian.

My oldest is having testing done now to finally get a definitive diagnosis for celiac. It's been a long time coming. She just keeps eating gluten free thinking that is the problem but is still having issues. At 32 y/o, finally they're doing a colonoscopy also. I think that stubbornness isn't working so well anymore. Funny, how Mom's advice won out.

 

[BetteDavisEyes]

Agree!! We primarily do fresh fish on the Treage

I was so impressed that I looked up the other flavors. Unfortunately we cannot have nuts but I was really surprised the Parmesan flavor has blue cheese in it! Like, what??? I can't have molds (blue cheese, mushrooms). I'll definitely get the Herb Chicken again, its just for me tho, because it's not gluten free or vegetarian.

My oldest is having testing done now to finally get a definitive diagnosis for celiac. It's been a long time coming. She just keeps eating gluten free thinking that is the problem but is still having issues. At 32 y/o, finally they're doing a colonoscopy also. I think that stubbornness isn't working so well anymore. Funny, how Mom's advice won out.

I wasn't diagnosed with allergies and asthma until I was in my early 30s. I was experiencing annual bouts of bronchitis and walking pneumonia at least twice for a few years. My PCP at the time suggested allergy testing which is how I learned that I was allergic - in varying degrees - to dust mites, mold, pollen, wool, and, while very low on the allergy scale, oranges and wheat. The food allergies have never been an issue, but my sensitivity to mold likely accounts for my not tolerating fermented foods that tend to make me cough or gag, my eyes water, my nose runs. My asthma is related to allergens and causes a nuisance hacking cough instead of shortness or breath or wheezing. The cough can sometimes last two or three weeks until the allergic reaction subsides.

I hope your DD gets a firm diagnosis for her digestive issues. Colonoscopy prep isn't pretty but recovery is fairly quick.

 

[ilovewings]

I wasn't diagnosed with allergies and asthma until I was in my early 30s. I was experiencing annual bouts of bronchitis and walking pneumonia at least twice for a few years. My PCP at the time suggested allergy testing which is how I learned that I was allergic - in varying degrees - to dust mites, mold, pollen, wool, and, while very low on the allergy scale, oranges and wheat. The food allergies have never been an issue, but my sensitivity to mold likely accounts for my not tolerating fermented foods that tend to make me cough or gag, my eyes water, my nose runs. My asthma is related to allergens and causes a nuisance hacking cough instead of shortness or breath or wheezing. The cough can sometimes last two or three weeks until the allergic reaction subsides.

I hope your DD gets a firm diagnosis for her digestive issues. Colonoscopy prep isn't pretty but recovery is fairly quick.

I too was not diagnosed until my mid 30's with asthma. I coughed and coughed for years. In my work I had to interview doctors and nurses at hospitals -- I was always coughing and they felt so sorry for me. I had been diagnosed with bronchitis- got antibiotics which didn't help and I kept coughing. It was awful. Finally found my way to a pulmonologist who did the appropriate testing and diagnosed asthma. I was off and on oral steroids for a couple years and finally transitioned to inhaled steroids which I take to the present time. I also was highly allergic to mold. I found that out when I was getting allergy shots to which I responded by sneezing every two minutes for hours. I called the allergist and was put on oral steroids which cleared that up. Later I found out it was the mold that they had used in the injection that caused that reaction. Obviously never got allergy shots again. It is really important to find the right doctor to get properly diagnosed.