Slow cooking a large rump steak. It will be for sandwich meat.

I'm making garlic ramen tonight instead of buying takeout orders.

Tonight for meatless Monday I'm making a real vegan meal, coconut rice bowls..

Ingredients in Coconut Rice Bowls
Jasmine Rice
Coconut milk
Aromatics, Herbs, and Spices: ginger, garlic, lemongrass, cilantro, mint, Yellow Curry Powder
Protein: tofu (or chicken or shrimp)
Vegetables: asparagus, green onions, peas (or sub broccoli, snow peas, green beans, peppers, or carrots)
Coconut oil
Sriracha (or sambal olek)
Soy Sauce
Coconut Sugar
Toasted Coconut Flakes
Lime Juice


How to make Coconut Rice Bowls
Step one
Cook the rice: Add rice, coconut milk, water, curry powder, salt, and 1 teaspoon of ginger.  Bring to a simmer.  And cook for 20 minutes.

Step two
Make the Sauce: Whisk together sriracha, soy sauce, and coconut sugar.  Set aside.

Step three
Pat tofu dry and cut into thick strips.

Prep veggies.  Here we are using asparagus, but you can swap out for your season favorites.

Step four
Sear Tofu (or cook chicken, fish or shrimp if using):  Heat a pan to med-high (we like cast iron).

Add 1 tablespoon coconut oil and a sprinkle of salt and pepper.  Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes.  Set tofu aside.

Step five
Sauté Veggies: In the same pan that you cooked the tofu in add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute.

Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.  Add green onions and 1 tablespoon of water, scraping the pan to loosen all the stuck bits, cooking for another minute more.

Step six
Combine: Add tofu, sauce, peas, and lime juice, stirring to combine.  Take off the heat.

A pack of sausages...

Best before 20.06.2025.


I´m gonna eat them.

Quote from: Odinson on July 29, 2025, 03:49:21 PMA pack of sausages...

Best before 20.06.2025.


I´m gonna eat them.

They should be okay to eat Odi.

Quote from: formosan on July 30, 2025, 11:08:09 AMThey should be okay to eat Odi.

Really?

The expiration date was over a month ago.

Quote from: Odinson on July 30, 2025, 12:30:06 PMReally?

The expiration date was over a month ago.

If it was milk or dairy it wouldn't be safe......sausages have a lot of preservatives.

Quote from: formosan on July 31, 2025, 10:01:02 AMIf it was milk or dairy it wouldn't be safe......sausages have a lot of preservatives.

Plus its vacuum sealed.

I fried them and ate them... Still here.

Scientists tested a pack that had been in the trunk of a car for 12 years...

It was still safe to eat but they said that its not gonna taste very good.

I tried delicious homemade wild game sausages back in Canada that did not have a bunch of carcinogenic additives.

Quote from: Odinson on July 31, 2025, 08:55:35 PMPlus its vacuum sealed.

I fried them and ate them... Still here.

Scientists tested a pack that had been in the trunk of a car for 12 years...

It was still safe to eat but they said that its not gonna taste very good.

I knew they would be safe Odi.

I'm making lemon and chicken asparagus pasta tonight for supper..

It's a light summer meal that I have been wanting to make.

Fried chicken and cheese, egg salad, and cheese and onion sandwiches...

I'm making panko crusted pork chops with carrot mash tonight for supper.

Ingredients

2 lb. carrots, peeled and cut into 2-inch pieces

4 Tbsp. salted butter, cubed

1 Tbsp. honey

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. cayenne pepper

5 Tbsp. panko breadcrumbs

1 Tbsp. olive oil

4 4-ounce boneless pork loin chops (about 1 inch thick)

2 Tbsp. honey mustard

Chopped fresh parsley, for topping


Directions

1 Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

2 Drain the carrots and transfer to a food processor. Process until mostly smooth but not totally pureed. Add the butter, honey, salt and cayenne and pulse until the butter is fully incorporated. Keep the mash warm.

3 While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl.

4 Place the pork chops on a baking sheet. Cover with the honey mustard, then top evenly with the panko mixture, pressing to adhere.

5 Bake the pork chops until the panko is golden and the meat is almost cooked through, 10 to 12 minutes (the pork will continue to cook out of the oven). Serve with the carrot mash and top with parsley.

We are going to barbeque bone in chicken thighs using a Hawaiian marinade today.

We're cooking pork chops potatoes and asparagus on the barbeque.....we'll have apple sauce with our meal.