Not lunch, but dinner, but I also didn’t eat lunch: cauliflower wings. Bought a head of cauliflower, coated in egg, sprinkled some almond flour on it, along with a pinch of garlic and sea salt. I also make my own Buffalo sauce, which is one of those things that’s so easy I don’t ever buy it from the store: hot sauce, butter, and garlic. Blue cheese dressing for dipping.
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breakfast, post wedding hotel breakfast buffet
Do you deep fry that or pan fry or bake that? …or something completely different?
Mostly bake, then broil. If I had an air fryer (no counter space) I think that would be ideal.
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Also not lunch but I want to talk about it, so. I made hawaij chicken tonight. Had something similar recently in Austin and I took notes on what was in it and how they served it. Pretty happy with my first stab at this.
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Recipe, please.
I’m normally nowhere near it, but I happened to pass by one of my favorite sub shops, the Algonquin Sub Shop (seriously, also known as A.S.S.), so I had to stop in. I had half of this for lunch, half for dinner:
#11 Capicola Pomodoro
Grilled spicy capicola with grilled mushroom & onion. Sun-dried tomato, housemade pesto herb mayo & fresh field greens.
This is what I was mostly working with.
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Leftover Chinese.
partially leftover Chinese partially leftover Salmon
I made a Roasted Kale and Salmon salad, minus the kale plus mixed vegetables.
I pretty much only had salmon, lemon, a small handful of cherry tomatoes, garlic salt, salt, and pepper, so that’s what I went with.
It was surprisingly delicious. Would eat again.
Didn’t have time to eat lunch today, but dinner will be soup. Very lackluster.
I bought an air fryer at Costco tonight! Lack of counter space be damned. I’ll try cauliflower wings in it the next time I make them.
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Be careful where you put it. I’ve seen a few people complain that their air fryer damaged the countertop, because it got too hot.
Good call. Bought a heat resistant mat for it.
Oh man! I bought, what I thought, was ham. Turns out it also has pepperoni and another italian sliced meat (salami it turns out). Holy wow! That hits the spot. In a wrap with mustard, avocado, jack cheese and shredded greens.
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I tried this recipe. My feedback:
The rub is delicious, and the flavor combo is good. I will make again. However this recipe was way off for me in terms of the proportion of rice to liquid. Keeping everything else constant, I’d cut the chicken stock back to 1.5-1.75c instead of the recipe’s 2.5c stock for 1c rice blend. 1.75c would match the recipe instructions for the rice blend they recommended. I might add 2c rice blend and 3c stock next time as I like wild rice.
I wonder if they changed their mind midway a couple of times in this recipe. For example the recipe is for bone-in chicken thighs, but then mention pulling the chicken breasts out at one point. They recommend a brown rice blend, but the link provided is to a wild rice blend. I found the exact wild rice blend they recommended locally, but maybe they left the proportion of stock with whatever they used before.
I used some kind of wild rice blend that you just microwave. So I added less than a cup of broth. I didn’t notice them switching between brown and wild.
I did notice them saying both thighs and breast. I had boneless thighs.
Wonder if it was them changing their mind or if they just made a mistake.
steamed dumplings in Hot & Sour soup
I over order Chinese on purpose to make lunches.
yesterday, cold sesame noodles
Lovingly reheated pizza.
leftover Indian food