Was supposed to get the carpet cleaned today (Monday) but around 8:30 I realised it was impossible from the time point of view so I was just about to phone and cancel when they phoned me to confirm. They are now coming on Friday morning when I am not so much under time pressure. So we have to live with the tomato juice a little longer.
Went bowling and bowled pretty well. My average improved very slightly and I believe my rivals may have gone down very slightly. I was impressed, I bowled 175, 180 and 140. Not too shabby. We won all 7 points from the other team as well. Matt is talking about trying again on Thursday so hopefully he feels up to it.
I did the Pasta with Mushroom Garlic Sauce for Monday supper. It is so quick and easy to do and so tasty. I think it will be a regular on our table. It calls for dried Basil so tonight I used some fresh and some dried as I didn't have a lot of fresh leaves to use having robbed the plant the other day to make tomato soup. Still tasted good. No parsley. Rarely keep it and dried parsley is totally useless, no taste at all IMHOP. A lot of dishes call for chopped green onions to garnish. I don't normally have those on hand either so just chop some regular sweet onion instead. Doesn't look as good but tastes fine.
Kevin Lynch came up with yet another excellent recipe today. It has a history behind it which you can read here if you are interested. Apparently the red garnish is beni shoga, a red pickled ginger. Not heard of that before. Kevin also says you can use sliced chicken breast for this dish if you prefer, but he likes to use boneless, skin on, chicken thighs and cook the skin crispy plus dark meat has more flavour.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
A Japanese style rice bowl with tender chicken and egg in a sweet and savoury onion broth!
1 Tbs oil
4 chicken thighs, skin-on and boneless
salt and pepper to taste
2 cups dashi or chicken broth
2 onions, sliced
4 Tbs low sodium soy sauce
4 Tbs mirin
4 tsp sugar
4 eggs, lightly beaten
4 cups cooked short grain rice
2 green onions, sliced
1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.
2. Add the broth, onions, soy sauce, mirin and sugar to the pan and simmer until the onions are tender.
3. Pour the eggs over the onions and broth, top with the chicken, and let sit until the eggs are just cooked, about 1-2 minutes.
4. Divide the rice between four bowls, top with the chicken and egg mixture and sprinkle on the green onions before enjoying!
Servings: 4
Tips: Add some extras like sliced shiitake mushrooms!
Author: Kevin Lynch
Source: Closet Kitchen
Have a great day
Went bowling and bowled pretty well. My average improved very slightly and I believe my rivals may have gone down very slightly. I was impressed, I bowled 175, 180 and 140. Not too shabby. We won all 7 points from the other team as well. Matt is talking about trying again on Thursday so hopefully he feels up to it.
Kevin Lynch came up with yet another excellent recipe today. It has a history behind it which you can read here if you are interested. Apparently the red garnish is beni shoga, a red pickled ginger. Not heard of that before. Kevin also says you can use sliced chicken breast for this dish if you prefer, but he likes to use boneless, skin on, chicken thighs and cook the skin crispy plus dark meat has more flavour.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
A Japanese style rice bowl with tender chicken and egg in a sweet and savoury onion broth!
1 Tbs oil
4 chicken thighs, skin-on and boneless
salt and pepper to taste
2 cups dashi or chicken broth
2 onions, sliced
4 Tbs low sodium soy sauce
4 Tbs mirin
4 tsp sugar
4 eggs, lightly beaten
4 cups cooked short grain rice
2 green onions, sliced
1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.
2. Add the broth, onions, soy sauce, mirin and sugar to the pan and simmer until the onions are tender.
3. Pour the eggs over the onions and broth, top with the chicken, and let sit until the eggs are just cooked, about 1-2 minutes.
4. Divide the rice between four bowls, top with the chicken and egg mixture and sprinkle on the green onions before enjoying!
Servings: 4
Tips: Add some extras like sliced shiitake mushrooms!
Author: Kevin Lynch
Source: Closet Kitchen
Have a great day
I feel the same way about parsley. Made beef burgundy on Saturday and had to leave it out since I wasn't making a special trip to the store. It sure looks like chicken breasts in the picture. Yum.
ReplyDeleteSounds good Denise. You're right it does look like chicken breasts. Don't know the red ginger, do you?
DeleteNever heard of it.
DeleteThanks for the recipe Denise. I have used it for tomorrow.
DeleteI would eat that.
ReplyDeleteFresh parsley is much better.
And enjoy it I hope Alex.
DeleteIt is.
This looks like a great meal. Glad you had a good bowling day and that the carpet guys are coming later when you have more time. We may get more snow eh?
ReplyDeleteWe are certainly getting plenty of it at the moment Birgit. Does being near the water and lakes etc. keep it warmer in your area?
Deleteno...it can be quite cold but St. Catharines is a bit warmer than other spots, I think, due to the escarpment
DeleteYes I can see that Birgit. Although usually they call this area the "banana belt".
DeleteI don't really get parsley. I don't like the taste of fresh and dried is pointless. The only time I ever bought it regularly was when I had guinea pigs and a rabbit.
ReplyDeleteI must admit I don't bother with it either JoJo. Bit like green onions, if I bought them you could guarantee I wouldn't need them and they would just go rotten on me. Made a recipe tonight which called for green onions so I used shallots which I did have. Of course green onions are also used for garnish.
DeleteI don't mind parsley but hate coriander. Parsley was big in the sixties though wasn't it?
ReplyDeleteFunny how many people dislike coriander Pinky. I have 2 friends who don't talk to each other because one used it in food knowing the other hated it. I think parsley is still big if you look at all the recipes on the net or TV
Delete