I have no idea what this is. But, boy, was this good! So so good! As if someone else made it and not me.

Crazy day between spread apart work appointments and errands in between.

My man came home first and put his feet up in the office. Legitimate — he’s been up since 4 AM.

In the middle of the kitchen, I’m scratching my head — it’s dinner time:

— in the freezer, there are two pints of some broth left over from poaching chicken for summer salads;

— a box of konjac noodles and half a bag of bean sprouts left from Christmas hot pot;

— a handful of bok choi from… don’t remember;

— a couple of celery stalks — why not;

— leftover poached chicken my friend sent us home with after the incredible dinner she prepared;

— some minced ginger, Thai dragon, scallions, and garlic — flash them with smoking hot oil to top the broth;

— chopped cilantro to finish.

Am I a good wife or what?

#food #cooking #homemade #noodles #soup #fridgeraid #cookingtherapy

The fridge raid is a universal parent struggle. Somehow, your leftovers, your snacks, and even that one thing you were saving for later mysteriously disappear the second they walk through the door. What’s the most outrageous thing your grown kid has eaten without asking? Drop it in the comments so we can all laugh (and cry) together. #TheseCantBeMyKids #ParentingAdultChildren #FridgeRaid #RelatableParenting #ParentingPodcast

Dinner on the porch — curry ramen with stir fried bok choi and pork belly — the result of the fridge raid.

Finally some relief from heat and humidity. More fun to cook, more fun to eat. And so nice to be outside.

#food #cooking #ramen #fridgeraid #curry #porkbelly #onmytable

A salad. And a fridge raid.

Lately, I started winging our meals without directions more often. It is good and not. Good because it provides much needed pantry reorganization. Not good because I rarely remember what I did, what I used, and cannot repeat the dish.

This one we wanted to remember. Simple: arugula, beans, eggplant, feta, onions. But that chunky picklish dressing-? salsa-? topping-? made it different and memorable. So here goes…

FOR THE SALAD
— 5 oz baby arugula;
— 1/5 lb beans (a mix of navy and great northern), cooked;
— 10 Japanese eggplants cut into three segments, each then quartered, salt, hot paprika, oil, roasted at 450°F for 15-20 minutes;
— 8 oz feta, crumbled;
— red onion, thinly sliced.

FOR THE DRESSING
— 3 tomatillos, diced;
— 2 jalapeños, diced;
— a bunch of cilantro, roughly chopped;
— 1 cup castelvetrano olives, roughly chopped;
— 2 garlic cloves, minced;
— 1/3 cup lemon and lime juice;
— 1/3 cup olive oil;
— salt;
— sumac.

THE PROCESS
1. On a platter, layer the ingredients in order listed.
2. Mix the dressing ingredients and spread it over the rest.

#food #salad #eggplant #beans #fridgeraid #freeformcooking #cookingathome #homemade #cookingtherapy

Tonight's effort. A typical take it easy Tuesday store cupboard and 'fridge raid. In order of adding to the pan (just one pan) - red onion, celery, fennel, pancetta, garlic, red wine, chicken stock, cannellini beans, chunky pasta swirls .... Broccoli stalks, shredded cooked chicken, broccoli tops .... There's also fresh thyme, rosemary and basil in there.
Probably too much going on, but it tasted good 🙂😋
#cooking #food #TakeItEasyTuesday #StoreCupboard #FridgeRaid