June, 2016 * * Dinners We Fixed

UNCLE JIMMY wrote:We had two large tomatoes that were too soft to slice. No rot, but give them 48, and there may be ketchup. I asked Tina mommy to dice and marinate them in water / olive oil / salt and spices with a 1/2 tsp of sugar. Next day, ( today ) , she cooked them down to reduce the liquid; added fresh basil from the garden pot, and served it over orecchietta macaroni.
Good. She made taco's for GD and her. I tried one / didn't like it. Old el Paso brand.
It just was too pastie and didn't taste right.

Imelda HL wrote:I made some lettuce wrap with Beef Bulgogi and some stir-fried beansprout to go with

NormM wrote:I had an old Chinese cookbook from a New York restaurant owner that would have a 'master recipe' at the head of a chapter, then a several pages for different other recipes  that said add "B" or Substitute "E" for "A".

Uncle Jimmy wrote:Tina and I both love egg plant meatballs. Ground beef, with cubed eggplant that was blanched. Then mix it in with the beef. Italian spices and garlic.....They are formed Oval, and flattened, and then I fry them then sauce them with grated cheese on top. Now Tina likes them NOT fried, but in a casserole and baked in tomato sauce.

Imelda wrote:Today I cooked Chicken curry, not too spicy, I did not put too much spices, so it doesn't smell too pungent like the curry they sell in the restaurant

Beth wrote:Your beansprouts remind me of a dish my brother use to make.....because of the pepper flakes, the first serving was spicy, but not too much. The SECOND serving, after sitting and marinating in the chili oil and spices and generally breaking down a bit from the heat......that serving brought tears to your eyes! LOL

Crybaby wrote:

Imelda wrote:Today I cooked Chicken curry, not too spicy, I did not put too much spices, so it doesn't smell too pungent like the curry they sell in the restaurant

Mmmm, Imelda, that looked soooo good.  There are so many different types of curry powder.  Do you use one specific type or several?  Just curious.  Again, I could eat every single thing you've ever made -- your food not only looks good but it looks very "fresh" to me, too.  

My curry is not too complicated, I cooked it from scratch, I used the fresh ingredients and cooked bunch of chili sauce so I can use them whenever I cook my spicy foods, we can also can use the powder ones too, chili powder, onion powder, ginger powder, galangal powder, turmeric powder, lemongrass powder, a bit of coriander powder, bay leaves, then add some coconut milk or just plain milk, if you like spicy, I can mail you some of my chili sauce, PM me if you are interested

here are some homegrown chili I used