I'm making Philippines pork adobo tonight using pork tenderloin.

I'm making a creamy vegan pasta tonight for meatless Monday.....I'm not trying to boast but it's as good as any mac and cheese.

Duck à l'orange ...wifey uses orange marmalade, orange juice and orange muscat to get that simmering sauce tasting just right.

Quote from: Lab Flaker on April 21, 2026, 08:57:39 AMDuck à l'orange ...wifey uses orange marmalade, orange juice and orange muscat to get that simmering sauce tasting just right.

mmm, that must be so good Lab Flaker.

Quote from: formosan on April 21, 2026, 09:48:58 AMmmm, that must be so good Lab Flaker.

So good...we had it with some roasted spuds, glazed carrots and a decent serve of endamame beans.

Quote from: Lab Flaker on April 21, 2026, 09:54:05 AMSo good...we had it with some roasted spuds, glazed carrots and a decent serve of endamame beans.

I like edamame but my family doesn't.

I'm making Chinese lemon chicken tonight for supper.

We were planning to barbeque today but the weather is not being cooperative..

I took turkey soup out of the freezer instead.

Well...I woke up with a bit of a hornover this morning, and was delighted that wifey brought back a dozen freshly shucked oysters from the supermarket. I knocked them back with some soy sauce.

She has a chicken risotto simmering in the pan. Nice chicken thigh pieces with mushrooms, spinach, cream and other bits and pieces that pack a good flavour.

I am a spoiled bloke... 

I'm malking Chinese beef and broccoli on quinoa for supper tonight.....it's a simple meal that my husband and son like.

For meatless Monday tonight I'm making a soybean paste soup with vermicelli, udon noodles, extra firm tofu, mushrooms, sauteed garlic and onions, broccoli crowns, and cauliflower.

Steak and egg tacos for breakfast - yum yum! 

Quote from: Oliver the Second on May 04, 2026, 12:17:22 PMSteak and egg tacos for breakfast - yum yum! 

I would rather have your breakfast than whatever it is Fash is making for dinner.

I'm making coconut rice bowls tonight for meatless Monday.

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.

Cutting the asparagus at an angle with cook it more quickly.

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.