CH Runners
Not Running => Food => Topic started by: moroccangirl on September 09, 2024, 03:50:31 AM
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I haven't cooked dinner consistently in so long that I feel like I have forgotten how to cook. I don't really like cooking in the first place. I made hot honey salmon in the air fryer last night, but I need to start cooking dinner more.
What did y'all make last night??
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We grilled a London broil and had fresh corn on the cob, green salad, and broccoli.
I love cooking but I have reached the point where I loathe making dinner because it's such a drag to cook every. damn. day.
So I'm starting a new thing this school year where everyone has an assigned night to cook mon-thurs. I don't care what you make but I'm not cooking!
I took Thursday night so I'll bat cleanup (e.g. use up leftovers). Then no formal plan Fri/Sat and everyone cooks together Sunday night for family dinner.
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Giant salad. I needed to use up all the veggies from the farm that were still lurking in the fridge. Threw in some broiled chicken for extra protein.
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Tilapia with lemon caper sauce, salad and steamed frozen veggies.
Saturday was seared tuna and salad.
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pizza (butternut squash & sage sauce, prosciutto, bocconcini) + a big leafy salad
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tonight will be stuff from the freezer... if I'm not mistaken, have shrimp wonton soup that needs using
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I'm writing down your meals to give me dinner ideas :D
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I did not have wonton soup last night after all... lamb burger (lettuce, yogurt, mango pickle) with a nectarine, red onion, and feta salad.
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Taco Tuesday.
Carry out Thai tonight. I had pork flied lice.
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I did not have wonton soup last night after all... lamb burger (lettuce, yogurt, mango pickle) with a nectarine, red onion, and feta salad.
Replace that "lamb" with "ham" (not oink oink) and i'm in. Even though I grew up eating lamb I just don't care for it anymore.
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so, tonight I am in a hotel in rural Newfoundland... one I booked because it has a restaurant... not a good restaurant, but I was looking forward to a hot turkey sandwich or other similar diner special
the restaurant is CLOSED FOR THE SEASON... the nearest open restaurant is over an hour away by car... but in a stroke of luck, the room has a microwave and the local (rural, Newfoundland) grocery is open... so I had a microwave-baked potato with melted cheese string, plain yogurt, and tabasco sauce
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so, tonight I am in a hotel in rural Newfoundland... one I booked because it has a restaurant... not a good restaurant, but I was looking forward to a hot turkey sandwich or other similar diner special
the restaurant is CLOSED FOR THE SEASON... the nearest open restaurant is over an hour away by car... but in a stroke of luck, the room has a microwave and the local (rural, Newfoundland) grocery is open... so I had a microwave-baked potato with melted cheese string, plain yogurt, and tabasco sauce
If had to pick people to make a decent dinner in that kind of situation, I'd want you on my team. Good save!
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If had to pick people to make a decent dinner in that kind of situation, I'd want you on my team. Good save!
I was hoping for some frozen edamame as a side, but no such luck. Still, much better than the time I had to eat dinner from a vending machine in Labrador.
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If had to pick people to make a decent dinner in that kind of situation, I'd want you on my team. Good save!
Me too!!
Side note story - DH was traveling to the states one year when we first moved to Saudi, I forget for what. It was either on the way there or on the way back, they had to make an emergency landing. DH texted me that they had to land in Finland. A guy on the plane jsut broke up with his girlfriend. He drank lots of alcohol and took lots of pills (while in the air). I was like I am not the best in Geography but why the hell are they even near finland? Whatever, went about my day. They landed in NEWFOUNDLAND, but they pronounced it so fast that he thought they said Finland. I was like at what point did you realize you did not, in fact, land in Finland. :D
And I remember him saying something about no food around as well.
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Hah!!!
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Too funny.
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I picked this thread to share the recipe per Chasing Amy's request because it was started by our 'Bama moroccangirl :d , and this is a Moroccan recipe modified from Ghillie Basan's original in her cookbook, Tagines and Couscous: Delicious Recipes for Moroccan One-Pot Cooking (https://www.amazon.com/Tagines-Couscous-Delicious-recipes-Moroccan/dp/1845979486/ref=sr_1_4?dib=eyJ2IjoiMSJ9.Wlmcl_V-uqZe15fw93JbGW0Z6XAFoyDsftuTcTc4t_oSm-MkgOsMixBQX5oYKThUW4cBr-j3j05l2kXEcJa5DVSelS6W6duhS9hKUOg_dDQO41bnW8UFz7g7I35x-8KEpWlTKf4Xgh6NNYctrKscAWj1thm6w0Xk_bckubQnApct93wNzQn2vBnVla3pODvi_ICiYZn6fs3I45X0PRnfUxw1GYn0AA_wl_1KlorOF7A.YNqZ4u4Bij9m-r3Sfb7JkT9Sg62TyJs3WNk5RUPeAU4&dib_tag=se&qid=1762793063&refinements=p_27%3AGhillie+Basan&s=books&sr=1-4).
Spicy chicken tagine with apricots, rosemary, and ginger
I have a ceramic Emile Henry tagine I use for this, but a deep skillet or Dutch oven w/ a lid would work, too.
Ingredients
2 tablespoons of olive oil and 1 tablespoon of ghee or butter
1 large onion, finely chopped
3 sprigs of rosemary, 1 finely chopped, the other two left whole
A 1 1/2 slice of peeled, fresh ginger root, minced (about a tablespoon or so)
1 red chillies, deseeded and finely chopped OR about 1/2 teaspoon of dried chili pepper flakes (I prefer the latter)
1-2 cinnamon sticks
2 pounds boneless, skinless chicken thighs, cut into ~ 1 inch bite-sized pieces
6 ounces of ready-to-eat dried apricots, each cut in half.
2 tablespoons of clear honey
14 oz can of whole plum tomatoes, squished by hand. DO NOT DRAIN.
Salt and freshly ground black pepper to taste
Fresh basil leaves, cut as chiffonade, about 1/2 cup.
Instructions
Over medium-low heat, heat the oil and ghee in the bottom part of a tagine or a large deep skillet w/ a lid. Sauté the onion, chopped rosemary, ginger and chillies until the onion starts to soften.
Stir in the whole rosemary sprigs and the cinnamon sticks.
Add the chicken and cook until a small amount of pink remains; note that the meat will not brown.
Toss in the apricots and honey. Stir in the plum tomatoes and their juice. Add a small amount of water if needed so that the apricots are submerged.
Bring to a boil then cover and turn the heat down to low.
Cook on the stovetop for about 25 to 30 minutes.
Remove lid, turn heat up a bit for a stronger simmer, and reduce until liquid is somewhat thickened.
Garnish with basil leaves before serving.
Serve with Buttery Couscous
1 cup couscous
1/2 tsp coarse salt
2 cups boiling water
1 to 2 tablespoons of olive oil
3 tablespoons unsalted butter, divided
1 tablespoon chopped parsley
About 1/3 cup of slivered almonds
Pre-heat over to 350 F.
Add salt to dry couscous in a small, oven-proof casserole dish with a lid. Bring water to a boil in microwave or on stove top. Pour boiling water over couscous, stir, then cover with lid and allow to sit for at least 15 minutes.
Next, add olive oil to couscous, and using your fingers or a serving fork, mix the oil in well with the couscous grains. Then add slivers of unsalted butter (1 to 2 T) over the top of the couscous, cover with lid, and place in the over for 10 to 15 minutes to warm the couscous and melt the butter.
Meanwhile, heat 1 1/2 to 2 T of butter in a small skillet over medium-low heat. Add almond slivers and sauté until golden-brown.
Remove couscous from the oven, transfer the couscous to a serving bowl, and fluff the grains with a serving fork or similar. Stir in the parsley, then garnish with the toasted almonds and serve.
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Nom nom nom. I love Moroccan cuisine.
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Nom nom nom. I love Moroccan cuisine.
The linked cookbook is excellent!