Before covid life we had mexican every friday…our eating in ritual has continued that. I just make the margs myself!
Tonight was potato tacos
With mashed potato and cumin
Some chipotle black beans
Pico de gallo
my plate 😉
Almost 90 days of no delivery and no restaurants…we have had delivery during work. But I have cooked our dinner for 89 days straight.
Day 89 was simple
Purple baby broccoli
And corn, marinated salmon and some tomato and cottage cheese. Pretty light–and i have gained the covid 5 so im trying to tone it back.
We need to start eating more eggs as we have a bunch! So made some scrambled eggs with salsa, heated a cheese and chili tamale and roasted some potatoes.
The cheese is chipotle cheddar i had in hand. Added some cottage cheese and tomato to lighten it.
Added some roses from our yard
And a nice bottle of MUMM
…to make eggs. Then i said, breakfast for dinner. Then i said sauerkraut and eggs. I googled that and actually found recipes but it led me to kimchi and eggs…..which ended up as kimchi pancake. Am i the only one that falls down that recipe rabbit hole?
So we had kimchi pancake
It was my first try so by no means perfect but this tasted YUM!
I googled korean squash and found something resembling this
I wanted something fresh so i grabbed an heirloom tomato and made a quick dressing of lime ponzu and mayo…it worked
I have never ever made poached scallops before. I never thought of it until yesterday when I said, what can I do with the scallops? So I googled poached scallops and discovered that I wasn’t as innovative as I presumed.
The scallops we poached in a chardonnay, butter, olive oil and water liquid for like 2 minute. Removed from heat for 10. Then scallops were removed and the liquid was reduced to make a sauce and thicken with a little gluten free baking mix.
I had some squash so I made my lifelong goto squash cooked in onions, tomato and italian seasoning.
And a little bit of store bought rice with veggies
I pretty much finished the leftover pimiento cheese all on my own this afternoon.
Leftover green tomatoes
Shrimp and cod in tomato with corn and squash
Now that i wrote it out….i realize it was tomato, tomato, tomato….
I was inspired today to make corn and crab cakes…because i had green tomatoes…so i also made some pimiento cheese as an appy.
While we snack on that, im attempting green tomatoes in the air fryer…
I also made crab cakes in the air fryer
With some dilled cucs
It was a nice project!!!!
We have cooked at home for 83 days straight since Los Angeles started the safer at home order and cancelled my birthday plans thanks to Covid 19. We have had a lot of lunch time delivery at work, but dinner has been all me–we have nowhere else to go!
Fridays are supposed to be margarita night and in a pre covid world it was always mexican and ive tried to somewhat maintain that at home. This week i had a cauliflower sitting here so I rubbed it with cumin, chili powder, and olive oil and served it with a home made crema.
I had half a cabbage that needed used so we have a slaw with salsa, cumin, vinegar and oil.
And i needed one more thing so i have a corn and chipotle salad
Topped off with a margarita!
And that was day 83.
We finally ventured to the farmers market last weekend. Our first in a post covid world. They had 8 ball squash waiting to be stuffed.
I used this as my stuffing which worked out
I made a sort of mediterranean inspired salad and cooked the squash with tomato and peppers.
So this is the most en place my mise has ever been
Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.
You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).
The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.