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Weekly Menu. October 5 – 11, 2020

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This week’s menu definitely has a Fall feel to it. There are two stew-like Instant Pot meals, oven roasted sea bass, and we will be using a big pot of boiling water for our pasta meal. I hope the weather cooperates and we stop having days in the 90’s!

On Monday we will be celebrating the Jewish holiday of Sukkot in keeping with our plan to celebrate everything this year. It is a harvest festival where you eat outdoors and have Fall sorts of dishes like my sweet and sour stuffed cabbage.

Also in a departure from my previous menus I am leaving Saturdays open from now on for something easy or leftovers. I find that by the end of the week I tend to be cooked out so it will be soup and a sandwich or some leftovers from the week’s cooking. There is no point in kidding myself that I am going to want to make another elaborate meal.

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Vegan/vegetarian chili. 10/2-3/20

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Mushroom, white and black bean chili

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Unfortunately this chili looks better than it tastes. I tried a new recipe and the spices turned out gritty. The instructions had me putting them in too late in the cooking. They needed to be added with the oil towards the beginning. I know that. Why didn’t I just follow my instincts instead of the recipe! Dumb.

We got it tasting pretty good by adding more oil, more soy sauce, lime juice, and hot sauce. And the second day it was better. I made a half recipe but used all the mushrooms and onion called for in the total recipe. Also omitted the corn and added a chopped bell pepper and a jalapeño, chopped.

Vegetarian chili with mushrooms and beans

2 tablespoons extra-virgin olive oil
2 bell peppers diced (any color)
1 large yellow onion diced
1 bell pepper, chopped
1 jalapeño, chopped
4 cloves garlic chopped
16 oz. mushrooms roughly chopped
6 cups cooked beans such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans)
28 oz. canned crushed tomatoes preferably fire roasted
2 cups corn frozen or fresh
2 tablespoons chili powder
1 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt plus more if needed
2 cups vegetable stock or water
1 tablespoon soy sauce
1/2 cup chopped fresh cilantro optional

Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot (approximately 5 minutes).

Add garlic; sauté for 30 seconds, or until fragrant.

(I think here is where you should add the spices and a little more oil. Cook for a minute or two.)

Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.

Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.

Add cilantro during last five minutes of cooking.

Taste and adjust seasonings, acid, and lipid levels.

Note: My picture shows a garnish of yogurt. Omit for vegan preparation.

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Chilean sea bass, glazed carrots, rice. 10/1/20

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Chilean sea bass with a parsley tartar sauce, glazed carrots, and rice/caulirice mixture

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Wow, was this delicious! John cooked these thick chunks of fish for fourteen minutes in a 400F oven topped with a little olive oil, salt, garlic powder, paprika, and bay leaf. They came out perfectly! To accompany the fish I made the parsley tartar sauce which is basically my usual tartar sauce with the addition of parsley, Greek yogurt, jalapeño, and water to thin it out.

The carrots, not quite submerged in water, were cooked with a few thyme sprigs for about 12 minutes When the water boiled away (you may need to add more during the cook time) I added a teaspoon of sugar, a teaspoon of olive oil, and 2 tablespoons of finely chopped onion. A couple of minutes rolling them around in the pan and they were glazed. The rice was my usual lower carb side of rice and cauliflower rice combined.

This dish is worthy of company and only takes about one half hour to make!

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Posted in American, Easy, Fish, pescatarian, Recipes, rice, Vegetables | Tagged | 3 Comments
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Tuna and white bean gratin. 9/30/20

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Tuna and white bean gratin with a tossed green salad

Another new dinner entree tonight. This is a mixture of canned tuna, white beans, refried beans, garlic, Gruyere, and panko breadcrumbs. The original recipe calls for cream and milk and for purée-ing the beans. We were able to get by with a little liquid from the beans and melting the refried beans into the dish for a creamy consistency. We also added mushrooms to help with umami. It worked pretty well but we felt it was still missing that low note you want in a dish. Maybe more cheese or olive oil would have helped. I think we will make this again but keep experimenting with the dish.

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