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Favorite Dishes: The Cooking Thread


keltheimpossible

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Home from work due to a herniated disc. But I still have to eat! So, Morrocan chicken with olives served over mashed yukon golds with thyme! A little untraditional, I know, but delicious!

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This evening: marinated chicken served over basmati rice with sauteed shitake mushrooms and spinach, seasoned with lemon, garlic, red pepper, and thyme.

 

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Hmmm, it MIGHT with some tweaking....I can send you the recipe and I would be happy to suggest a few modifications that might make it work better as a pork batter. Just message me. It was delicious, btw, and the best part was eating the left-over batter on the baking sheet. ;)

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Back with another salmon dish, this time seared to crisp the skin then roasted with anchovy butter, garlic, and capers. I used extra anchovies and extra garlic, as I'm a huge fan of both. This just might be my favorite salmon recipe!

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Don't like your vegetables? You will like these: brown sugar-glazed carrots! I like a little spice, too, so I added some ginger, roasted cinnamon, and cayenne. I've been enjoying the pleasures of roasted vegetables. Last night was roasted green beans and cremini mushrooms. I used EVO, balsamic vinegar, thyme, and garlic for the marinade.

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The taste of summer: sauteed summer squash,  tomatoes, and onions (oh, yeah and garlic) served over pasta. Locally grown, though not by me.

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Bison Bolognese...ingredients from FM, except for the bison, of course. I'm drinking an Apothic Dark, the wine I used in the dish. Never cook with something you wouldn't drink and since I had plenty left over.....

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Broccoli....sigh. I just can't love broccoli. I've tried it steamed, stir-fried, roasted, and in salads. It's still broccoli, and I still think, "Meh." If I've got to eat eat it-and I do occasionally, b/c it's fresh and on offer at the FM and good for me-I will have it steamed with a drizzle of  garlic-infused EVO and grated parmesan. (WARNING: Manybrands of grated parmesan, even though they claim to be organic and freshly grated, contain cellulose. So if all you want in your parm is cheese, check labels carefully. Sartori and Boar's Head both are good.)

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The leftovers for this dish were equally awesome. I just fried the polenta in a little EVO and served the sauce over that. I liked this dish so well that I'm having a variation of it this weekend. I added mushrooms and made it diabolical (added some fiery hot peppers). Awaiting the results, but I'm certain the sauce will be tasty!

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Supper: Ligurian chicken (chicken braised in a white wine reduction with Castelvetrano olives, dry salami, and fennel) served over mashed parmesan Yukons.

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Roasted chicken with fingerling potatoes on a bed of heirloom lettuce. The chicken and potatoes were marinated in a sriracha marinade.

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What to do with all that basil: Gai Pad KraPao (thai chicken with basil)! I served it over coconut rice.

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Chicken thighs with crispy kale and mushrooms in a garlicky anchovy sauce over creamy polenta!

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A buddha bowl using parmesan roasted cauliflower instead of rice with tofu and veggies in sriracha lime sauce. Just because, I also threw in some fresh basil.

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