Cooking & Baking
Related: About this forumWhat's for Dinner, Sat. Nov. 14, 2020
Beef stew. It is very rich, with shiiitakes, potatoes, carrots, onion. Thick, hearty, with very tender beef. It was in the slow cooker about 24 hours!
I made the salad using my spiralizer. I cut a zucchini into curliques and put in Danish goat cheese and chopped scallion. Also toasted walnuts. Olive oil-lemon dressing.
Raisin bread.
For dessert, ginger drink, shortbread cookies, and yogurt.
lkinwi
(1,477 posts)Tanuki
(14,920 posts)Baked sweet potato. Ice tea.
soothsayer
(38,601 posts)soothsayer
(38,601 posts)With homemade hot mustard as a dip, along with a ponzu sauce (not homemade)
NoRoadUntravelled
(2,626 posts)with fresh cilantro and salsa fresca. Warm tortilla chips with fresh guacamole and beer.
MissMillie
(38,578 posts)"beer"
NoRoadUntravelled
(2,626 posts)irisblue
(33,023 posts)Source-https://www.splendidtable.org/story/2020/03/24/sweet-potato-and-tahini-soup
Yield: Serves 4 to 6
Ingredients
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, sliced
1 tablespoon minced or grated ginger
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1 1/2 teaspoons salt, divided
3 medium sweet potatoes, peeled and sliced into thin rounds or half-rounds (1 1/2 to 2 pounds)
2 tablespoons well-stirred tahini
Fresh lemon juice
Frizzled Shallots (recipe follows; optional)
Directions
Warm the olive oil over medium heat in a soup pot or Dutch oven, then add the onion, garlic, ginger, coriander, cumin, and 1/2 teaspoon of the salt. Cook until the onion is soft and beginning to caramelize, 6 to 8 minutes. Add the sweet potatoes, raise the heat slightly, and stir until theyre glistening all over, another 3 to 4 minutes. Cover with 5 cups water. Bring to a simmer and add the remaining 1 teaspoon salt. Cook for about 15 minutes, until the sweet potatoes are tender. Add the soup to a blender with the tahini, in batches if necessary, and puree. (You can also use an immersion blender, but be thorough to achieve a properly smooth consistency.) Return to the pot to rewarm, add lemon juice and additional salt to taste, and serve hot, with frizzled shallots, if you like.
Frizzled Shallots
Vegetable, grapeseed, or canola oil, for frying
5 small or 3 large shallots, sliced into paper-thin wisps on a mandoline
Salt
Heat about 1/4 inch of oil in a small skillet over medium heat. Dip a ring of shallot into it to ensure its properly hotit will sizzle immediately when its readythen add the rest of them. Cook until they get crisp and turn a reddish-brown color, 10 to 20 minutes. Watch carefully once they start to color, as they can burn easily. Use a slotted spoon to transfer them to a paper towellined plate to drain. Sprinkle with salt. Save the oilstrain it through a coffee filter and then use it in salad dressings where you want a savory kick!
Bisquick drop biscuits
MissMillie
(38,578 posts)homemade mac & cheese
steamed veg mix (broccoli, cauliflower & carrots)
brownies for dessert
cachukis
(2,270 posts)Onions, red bell pepper, broccoli florets, thinly sliced jalapenos with seeds, coconut milk, thai red chili paste, U12 gulf pink shrimp, fresh basil from the garden, and lime slices over basmati rice infused with star anise and cardamom. Jai Alai to wash.
Best_man23
(4,907 posts)Perhaps celery, washed down with Old Fashions (Basil Hayden).
spinbaby
(15,090 posts)So a browse through the fridge and the pantry, which yielded rye crackers, a bit of liver pate, a hunk of cheese, grapes, and a wedge of red cabbage.