What did you cook/eat today (May 2017)?

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A bit of catching up to do again! Saturday's dinner was Alu Bhoone (sautéed potatoes) and Anda Dar-Behest (aromatic soufflé omelette - except I pan-fried mine instead of cooking it in the oven), with a salad of mixed leaves, followed by a simple semolina pudding.
https://www.cookingbites.com/threads/alu-bhoone-sauteed-potatoes.9610/
https://www.cookingbites.com/threads/anda-dar-behest-aromatic-souffle-omelette.9609/

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and Sunday's dinner was potato, courgette, wild garlic and white bean stew (with a huge chunk of bread), followed by two apples and a large stick of rhubarb stewed in a teaspoon of unrefined sugar and served with home-made yoghurt. https://www.cookingbites.com/threads/potato-courgette-wild-garlic-and-white-bean-stew.9608/

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Very nice, Elawin. I really like the look of that stew.

We had a pleasant Mother's Day here.

On my way home from work this morning, I stopped of in our old neighborhood where my wife grew up (of mostly Eastern European immigrants and descendants thereof) and picked up Polish rye bread and ham, potato salad, and crumbcakes for her to have for lunch. Then I stopped off at a diner near our new house and picked up honey wheat blueberry pancakes for my wife for breakfast.

Finally, a card from the cats and a dozen roses later, we went shopping for a bit, then out to the new Korean restaurant that we found recently.

We started with eggdrop soup and ban chan, then shared a dish of japchae noodles.

My wife and son then had seafood bibimbap, and I had beef bulgogi and rice.

Everythhing was delicious.:soup:
 
Hubby is all thumbs in the kitchen. Not a good thing when my knife block is full of sharp things. :unsure: He did what he does best when it comes to "making" me dinner...he got us my favorite take-out chicken, Broaster chicken. Basically, it's a pressure-fried chicken. Very crispy but not greasy at all. Along with the chicken, we had Jo-Jo potatoes: potato wedges tossed into the pressure fryer with the chicken. While he was out-and-back, I did the heavy cooking - nuking frozen baby peas until they were hot. It was my second-best kind of Mother's Day. The best-best would be if we could spend it with our kids, but they live too far away for a short visit. Maybe next year...
 
My chili eggsperiment didn't go too well. It tasted OK though.

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buckytom said:
Very nice, Elawin. I really like the look of that stew.

We had a pleasant Mother's Day here.

On my way home from work this morning, I stopped of in our old neighborhood where my wife grew up (of mostly Eastern European immigrants and descendants thereof) and picked up Polish rye bread and ham, potato salad, and crumbcakes for her to have for lunch. Then I stopped off at a diner near our new house and picked up honey wheat blueberry pancakes for my wife for breakfast.

Finally, a card from the cats and a dozen roses later, we went shopping for a bit, then out to the new Korean restaurant that we found recently.

We started with eggdrop soup and ban chan, then shared a dish of japchae noodles.

My wife and son then had seafood bibimbap, and I had beef bulgogi and rice.

Everythhing was delicious.:soup:
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Good effort @buckytom, I'm sure it was appreciated!
 
morning glory said:
Is it Mother's Day? I thought that was ages ago. Is it a different date in America?
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It was here too...

MypinchofItaly said:
In Italy too is Mother's Day the second Sunday of May
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same here.

At least I now have some mother's day cards for next year to send to the UK for UK Mother's Day. this year I had to order them online and have a printed message in them because we couldn't get any mother's day cards in March because it was too early for them! I managed to get some excellent handmade ones off a FB group I am a member of. The lady custom makes them to order, so was happy that I had no deadline and didn't mind if they were late (they were not). It turns out she is also (originally) from the UK as well.... Small world
 
I don't know how well this will have worked... I smashed the screen on my phone last night (again.... ) and the send button is in the broken section, so I had to send it as a FB messenger picture to someone lower down on the list (like my husband who I do not talk to on FB, I actually talk to him in real life!) and get him to email it to me, so that I could access it on the laptop! talk about long winded...

Anyhow.
Last night's evening meal.
Mushroom soup with sumac roasted pumpkin and sunflower seeds served with caramelised onion rice & polenta cakes.


evening meal.jpeg


And hopefully I will get chance to write the recipe up before the current competition ends.... and maybe actually manage a better picture as well!

(And yes, it looks slightly carroty because there is carrot in it! just before anyone says so)
 
SatNavSaysStraightOn said:
I don't know how well this will have worked... I smashed the screen on my phone last night (again.... ) and the send button is in the broken section, so I had to send it as a FB messenger picture to someone lower down on the list (like my husband who I do not talk to on FB, I actually talk to him in real life!) and get him to email it to me, so that I could access it on the laptop! talk about long winded...

Anyhow.
Last night's evening meal.
Mushroom soup with sumac roasted pumpkin and sunflower seeds served with caramelised onion rice & polenta cakes.


View attachment 7056

And hopefully I will get chance to write the recipe up before the current competition ends.... and maybe actually manage a better picture as well!

(And yes, it looks slightly carroty because there is carrot in it! just before anyone says so)
Click to expand...

I like your recipe. Pumpkin, rice, polenta.... And now I'm remembering it's a very long time I don't cook polenta..maybe because my husband doesn't like it so much.
 
MypinchofItaly said:
I like your recipe. Pumpkin, rice, polenta.... And now I'm remembering it's a very long time I don't cook polenta..maybe because my husband doesn't like it so much.
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the polenta is in the rice cakes... there is roughly 50g to 450g of flour, so only a small amount, but enough. It is not stodgy though and you would hardly notice it were it not for the yellower tinge to the rice cake than normal. Sometimes I make it with spelt flour, or change the rice out for freekeh or any other grain such as spelt grains or wild rice or well anything that resembles rice. I also switch out more of the flour as well. its a recipe that works really well and can be swapped and changed around quite easily such as randomly adding caramelised onions to it which is a first for me. It is on here somewhere - should come up on a search for spelt cakes. hang on
 
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