We'll probably be making up a pan of lasagna for later in the week today and setting up a beef roast to be cooked via sous vide tomorrow. Dinner tonight is still up for grabs!
Spanish omelette with potatoes, onions and chorizo (homemade) with a pimenton/garlic aioli. Salad is mandolin sliced red onion, avocado and blood orange segments.
Did a sheet pan dinner of seasoned chicken breast, roasted carrot slices and broccoli florets. Served in a bowl over boil-in-bag brown rice (excellent!) and topped with wilted baby spinach.
That looks good Lee.
Change of plans here.
I'm just not feeling it for steak tonight OR cooking for that matter.
Pizza delivery is on the way.
I ordered my favourite spinach and feta from Domino's.
This time with their Brooklyn style crust.
Wings too.
I'll do the steak this weekend.
DW has often raved over Pad Thai at decent Asian restaurants.
so I set out on a journey.
as I stood there vainly searching for tamarind sauce - the rest of the recipe I had.... the packet of Blue Dragon jumped in my cart.
so, we'll see....
Roast from the knuckle, carrots, potatoes and onions. Sauce is the marinade for the beef. All cooked via sous vide at various times , with potatoes finished in oven with olive oil to crisp.
history has recorded it "very good" and it has been moved to the menu perusal item list....
I used more bean sprouts than called for - I think a double batch of packet sauce would suit me more in that qty. sauce taste was quite good - and certainly easier than putting together 20+/- ingredients of a typical pad thai sauce listing.....
from the kitchen of the World's Worst Mexican Cook....
black bean+mushroom+pimento
. . . . no seasoning/spicing called for . . . but in hindsight _needed_