Vegan lamb koftas out of the freezer (haha, I love a bit of fake meat - carnivore at heart, vegan by conscience) and some form of microwave Indian lentils. I'm not proud of my laziness, but it is what it is.
We had scrambled eggs last night and they came out exceptionally amazing and I am not sure why.
I used the electric mixer to beat a dozen eggs until they were foamy. When the bacon was done I scraped out the grease and wiped the pan with a paper towel. A couple tablespoons of butter. Fresh ground salt and pepper. A smidge of fines herbs that got to sizzle in the butter for a minute. Then cook as usual. They were hands down the best scrambled eggs I've ever had and even my husband commented on how good they were.
Then I put them on bread with cheese, bacon and mayo.
I made my mum an amazing vegan Chinese meal at the weekend - 'chicken' and veggie stirfry with Singapore noodles, crispy fried tofu with lemon sauce, 'duck' pancake rolls and 'chicken' and veg gyozas. She couldn't stop going on about how good the crispy tofu was - I just broke up a block of smoked tofu and tossed it in some cornflour seasoned with salt, garlic powder and 5 spice, then shallow fried it til golden. Then I just used a bit of the leftover cornflour mix to thicken some lemon juice with soy sauce to drizzle over it.
I've still got some smoked tofu left, so guess what I'm having for dinner tonight?
Today was thrown-together soup: leftover chicken meat scavenged from carcasses; stock from ditto; rando veg from the garden; and dragged from the freezer sourdough rolls that I thawed and toasted. It was okay, and we survived.
Tomorrow is a bigger deal for me, since we have lunch guests. It'll be pastrami, double-stuffed cheesy potatoes, steamed green beans and corn, a sort of cole slaw I plan to invent using choko and onion and carrot (let's hope it's edible), with mini cheesecake + blackberry couli (passed the dearly beloved edible pre-test) for dessert. I've planned to make extras to send home with them, since the wife seems to be having a shite of a week, so a pre-cooked meal might be a welcome addition.
There are some German cooks on YouTube (no idea who they are or if they're from Germany, but the subtitles on the video are in German) and I keep seeing recipes that I really like and want to try. The one I saw last night looks exceptionally delicious, and watching the video it should be fairly simple.
Sliced seasoned potatoes laid in the bottom of a pan.
B/S chicken breasts cut in half and then pounded very flat. Seasoned on both sides. Coat the inside with mayo and "stuff" with a blend of parsley and cheese (does ANYONE know what type of cheese this might be? It was a hard cheese that shredded nicely so my thought is cheddar but, again, Germany (maybe?)).
Put the chicken rolls on top of the potatoes and spread with more mayo.
Bake for an hour.
Sprinkle the rest of the parsley-cheese mixture on top and bake for another 15 minutes.
I must make this...
Tonight we had a big salad with grilled chicken breasts. I added crumbled bacon, chopped apples, goat cheese and toasted almonds to the mix, too. For dessert we had homemade cheesecake with a sour cherry compote. It was delish, if I do say so myself.
Giant conchiglie stuffed with vegan ricotta (homemade from silken tofu and cashews) spinach and vegan feta, then baked on a bed of chunky tomato sauce with whole cherry tomatoes, and covered in vegan cheddar. Adapted from a recipe I found on insta and will definitely be using it again
Not sure how healthy it is, but I put a frozen hamburger patty on medium for 4 minutes, flipped it, turned it into ground beef crumbles and added 1/2T of soy sauce, 1T of mirin and a bit of sugar and simmered it with a handful of frozen bell pepper and onion mix.
Once the hamburger patty turned ground beef crumbles were done and most of the liquid was simmered off, I enjoyed with a side of rice.
Grilling some salmon tonight, along with some garlic scapes and scallions. I'll probably chop those up and mix them in with the spaghetti squash I have waiting. My husband, who does not care for the squashes, is getting baby red potatoes, parboiled and then skewered for a little char over the coals. Big green salad to go with.