Food and Recipes while under Coronavirus quarantine #8

[Seni]

Back on topic! Yes @Bette we will be hosting lunch on Friday. Not too many people.

Will prepare hummus and baba ghanoush with mini pittas and olives as starter.

Then my "lucky" 7 vegetable couscous. Along with almond chicken. (Will post recipe when I have a longer moment, but its easy)

Am going to make Mutabbaq for dessert for the first time, using Ottolenghi's recipe from his Jerusalem cookbook. Will also post that.

 

[slowpoke]

I hesitated to post this meal, because it was kind of a fail. We ate it, but it wasn’t very good.

The salmon was marinated in a paste mixture where the main ingredient is “Sake Kasu” (sake lees), which is a byproduct of sake production. It was kind of sweet yet bitter. The bitterness was the disappointing part.

Sautéed Chinese spinach with garlic, cucumbers and brown rice rounded out the meal.

Oh well. They can’t all be winners, I guess!

 

[PayrollNerd]

I hesitated to post this meal, because it was kind of a fail. We ate it, but it wasn’t very good.

The salmon was marinated in a paste mixture where the main ingredient is “Sake Kasu” (sake lees), which is a byproduct of sake production. It was kind of sweet yet bitter. The bitterness was the disappointing part.

Sautéed Chinese spinach with garlic, cucumbers and brown rice rounded out the meal.

Oh well. They can’t all be winners, I guess!

View attachment 656100

When I was learning to cook or trying a new recipe, I reminded everyone at the table, McDonalds is right down the street. I think we bailed maybe once or twice. Mainly because we hated wasting food!

 

[IceIce9]

Wow, thats stunning work!! My small Incy still has a lot to learn...

I think spiders are amazing creatures. The web was so beautiful and over 8 feet in diameter. It was so strong too.

It was especially beautiful with the morning dew, when the sun was shining on it.

 

[Seni]

When I was learning to cook or trying a new recipe, I reminded everyone at the table, McDonalds is right down the street. I think we bailed maybe once or twice. Mainly because we hated wasting food!

My mother is a good cook, at least has some good recipes, but always hated to cook. We basically grew up on sandwiches.

The 4 of us love to cook, all very different, but its something that interests us. Same with my children.

Dearest mother claims this as a victory! As usual, she is probably right.

This is her beetroot, apple and chicory salad ( have posted before, its a goodie)

Beetroot must not be pickled. I buy the smallest beets I can find and leave them whole, dont remove stalks or roots. This preserves flavour and colour. If they are small, cooking time should be about an hour.

Peel, chop and leave to cool.

Take off outer leaves of chicory bulb (endive?) and slice or line dish with leaves.

Peel and chop or slice apple. I use the national variety which is very tasty (also good for cooking) or Cox. Leave the apple in some lemon juice for at least half a hour.

Peel and chop or slice beets

Serve mixed or in layers with apple/ cider vinaigrette.

 

[Seni]

Lunch today

 

[slowpoke]

Spam musubi and salad! I used brown rice, and instead of soy sauce/sugar to flavor the spam, I used soy sauce/monk fruit sweetener.

Do you eat spam?

I grew up eating it, and still have it as a staple in my cupboard.

I have a special musubi maker press to facilitate molding it to the perfect size and shape. It looks like this:

 

[iamshadow21]

I made pizzas last week. I use pre-made bases, but they're pretty good.

Salami, chorizo, red cabbage, tomatoes, pineapple. One has prawns and sweet chilli sauce, the other has a smokey barbeque sauce. Finished with a mix of vintage cheddar, parmesan and lactose free cheese, and black pepper and basil. The final picture was taken some time after, so the cheese looks a bit unappealing, but trust me, they're really tasty. (It doesn't help that the cheese flowed off a bit this time.)

 

[Curious Me]

Spam musubi and salad!...snipped to reply

@slowpoke, thank you for the great Musubi idea on how to use Spam. Weeks ago, I got it in my head that it'd been so long since I had Spam, so I put it on my grocery list. Thought I could make it with rice or even in a stir fry.

Then, I wasn't sure if I wanted a whole can of it, too much maybe. Come to find out they make one slice pkgs. of Spam! I might use it to try to make Masubi for the first time.​

So many flavors including Pumpkin Spice, Figgy Pudding, and Teriyaki, Kimchi, but my store only had more classic flavors.

Press to Enlarge

Had to get a closer look at that maker press mold and figure out how you'd use it, so I found these instructions, and filed it under @slowpoke's Musubi in my recipe folder.

Good photos of using the press mold or even the can, but I don't have a Spam can because I bought only the slice. lol​

How To Make Spam Musubi (Easy & Delicious Recipe!) - Hungry Huy

Spam musubi is a rich, savory snack that always hits the spot. Seen at shops everywhere in Hawaii, but easily made gourmet in your kitchen!

www.hungryhuy.com

 

[slowpoke]

@slowpoke, thank you for the great Musubi idea on how to use Spam. Weeks ago, I got it in my head that it'd been so long since I had Spam, so I put it on my grocery list. Thought I could make it with rice or even in a stir fry.

View attachment 656384 Then, I wasn't sure if I wanted a whole can of it, too much maybe. Come to find out they make one slice pkgs. of Spam! I might use it to try to make Masubi for the first time.​

So many flavors including Pumpkin Spice, Figgy Pudding, and Teriyaki, Kimchi, but my store only had more classic flavors.

Press to Enlarge
View attachment 656385View attachment 656389
View attachment 656392View attachment 656390View attachment 656388

Had to get a closer look at that maker press mold and figure out how you'd use it, so I found these instructions, and filed it under @slowpoke's Musubi in my recipe folder.

Good photos of using the press mold or even the can, but I don't have a Spam can because I bought only the slice. lol​

How To Make Spam Musubi (Easy & Delicious Recipe!) - Hungry Huy

Spam musubi is a rich, savory snack that always hits the spot. Seen at shops everywhere in Hawaii, but easily made gourmet in your kitchen!

www.hungryhuy.com

In the ooold days, we used to use the can for a mold! Remember when some cans had a key to open it?

The bottom of the can had a rim that we’d use a can opener on to remove the bottom. So, with the top and bottom parts removed, you now had your musubi mold!

Today’s with the pull top has a rounded can bottom that you can’t latch a can opener on. We had a real dilemma when they changed the can. What do we do now, we wondered. Fortunately, we started seeing products marketed, like the one I pictured, for making musubi. Convenient and much safer, too. (No sharp can edges!)

Cutting up Spam into cubes and putting it in fried rice is really tasty. Koreans like to sometimes put kimchi in there with the Spam.

It’s crazy how many flavors they have. I stick to the less sodium one. Once I tried the teriyaki one, but didn’t care for it. I prefer to fry the plain one, then add the soy sauce and sugar mixture to the pan to flavor and glaze the Spam slices.