Oven-fried cod (coating made with crushed melba toast, egg whites, mustard, thyme, cayenne, garlic powder) with seared cauliflower with panko crumbs and garlic and mashed potatoes with pureed dried tomatoes, olive oil, basil and parsley
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Meal prepped for a few meals
Couscous
2 types of chicken
- one simply black pepper & chicken bouillon. Grilled hard and hot
- other is harissa, lemon juice, Whole Foods “shawarma spice”(cumin, coriander, turmeric, onion and garlic powder), tomato paste, fish sauce, honey, microplaned garlic. Grilled medium to account for sugar
Flank steak marinated in fish sauce, grated sweet onions, honey, shawarma spice. Cooked hard and hot. 4 mins per side
Tzatziki sauce
Spring mix with a “dressing” of diced tomatoes, onions, sweet mini bell peppers, cucumbers, honey, lemon juice and olive oil.
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When did the bouillon come in? You did a rub of black pepper and bouillon before grilling the chicken?
Yup it’s a chicken bullion powder that is basically just MSG haha. Used as a substitute for salt
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Interesting idea. Might solve my problem with chicken in the US not having enough chicken flavor.
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Completely. Chinese Knorr has a slight more aromatic quality to it. Mexican Knorr has a bit more of that MSG punch. If you ever had fideos, that is a key component of the flavor because it plays so well with tomato and toasty flavors.
The Mexican Tomato/Chicken is a total staple in my house. Yesterday for lunch I didn’t want to crack open a new jar of pasta sauce, so instead, I boiled some pasta (Pea protein Pasta was not bad), held some pasta water, put it back in the pot, added a little bit of butter, some pasta water mixed with some tomato/chicken and some fresh basil. A bit of finely grated cheese (strong white cheddar is what I had) and along with some cut up chicken stirred it up it made for a creamy and lovely lunch.
Not a great pic, but I’m getting better at assembling stuff. 
My lunch salad 3 days a week (a variation of what I posted awhile back). Homemade croutons (but store-bought baguette); pickled beets (I buy vacuum-sealed, steamed ones and am now using rice vinegar + white wine vinegar, water, lemon juice and zest, salt, pepper, Italian parsley, mint for the pickling liquid after finally realizing that plain, steamed beets are super boring); Vermont Creamery goat cheese (a buy a big log, and it freezes well); organic rotisserie chicken meat from Bristol Farms (only contains chicken and salt and also freezes well); quinoa (seasoned w/ turmeric, cayenne, coriander, cumin, garlic powder, salt, pepper, EVOO); Persian cucumbers (I need more crunch than just from the croutons); whatever grain from the deli section at Bristol Farms (had been using orzo but today decided to get grains + mushrooms).
Still not as tasty as many restaurant salads, but I assume mine is a bit cheaper and it’s sufficient tasty enough that I don’t feel depressed about eating “healthy.”
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Variation on Moroccan Loubia - Used some Ayocote Blanco beans from Rancho Gordo and braised it in the oven with two lamb shanks (which get shredded at the end), onion, red pepper, tomato paste, garlic, cumin, ground ginger, sirarakhong chili, parsley, white wine and chicken broth. Served with a salad made with iceberg lettuce, red and orange pepper, olives and onions with a vinaigrette made with olive oil, white wine vinegar, diced olives, garlic and thyme
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I’m having dinner at the wrong house…looks amazing, @dvlpmnt!
Thanks to some inspiration from Kenji, I made meatloaf the other week. Hadn’t made one in quite some time that the animals hit it before I could get a pic…
Gotta work on the sauce/glaze or lower the rack to prevent the char on top a bit. But the 4 lbs. meatloaf with veg was attacked like this in one meal, so I guess it wasn’t too shabby.
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Love the gorgeous plateware (not sure what the right term would be) used for the prep.
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thank you! the veggies are on a bamboo zaru strainer, and the box is a neta case (typically can be seen at sushi-ya)
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Yes, I’ve seen those in pics of a chef’s uni supply!
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Mushroom stew with cremini, white mushrooms, portobello, shiitake and oyster, shallots, garlic, thyme, paprika, rosemary, coriander, tomato paste, cilantro, chickpea flour (which gave a really nice velvety texture) and vegetable broth
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did you just cook all of the mushrooms and herbs in the broth/tomato paste and then added the chickpea flour at the end? looks yummy!
Pork sausages and du puy lentils cooked in the oven with carrots, celery, onion, garlic, pancetta, bay leaves and chicken broth. Served with an herb relish made with parsley, basil, chive, mint, lemon juice, garlic, capers, dijon mustard and olive oil
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I added the chickpea flour early on and browned it a bit to give some flavor and so cooked it with the broth together
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Marinated a rack of lamb in fish sauce and honey. Coated in a Chinese Shankar bbq style cumin spice blend (sichuan peppercorn, cumin, coriander, fennel seed, chili flakes, white pepper)
Left the pork chops unattended for a few minutes and the flare ups burnt the spice a bit. Still came out a perfect internal pink. I can’t help but think this would taste great if I did a ketchup glaze, then dip in spice blend to get toasted but not burnt.
Served with wholesome choice sangak and baba ghanoush, mint yogurt sauce, and a similar spring mix salad I made last week.
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