Sign in to follow this  
SchrodingersCat

Schrod's recipe roundup

Recommended Posts

So I keep finding and trying new recipes and then forgetting them (I work on 3 diff computers so bookmarking is patchy at best), so I thought I'd start a recipe thread to post my findings, so here it is.

Last night I made this Orange Ginger Salmon Skillet - YUM. 

https://thecastawaykitchen.com/2020/01/orange-ginger-salmon-skillet/

Very tasty, and very easy - I even threw it together with a migraine setting in (just wanted to eat, take drugs and go to bed before it got out of hand).

I subbed snow peas for mushrooms as the hubster isn't a huge fan of mushrooms and the snow peas needed using up.

Including a picture of my (not as pretty as the link, of course) plating

 

salmon.jpg

Share this post


Link to post
Share on other sites

Recipes from my lovely North African fest below:

https://www.easypeasyfoodie.com/slow-roast-ras-el-hanout-lamb-with-pomegranate-and-quinoa-tabbouleh/
(switch the quinoa for cauliflower rice (FRESH! not frozen, microwaved for 2 mins so it's slightly cooked but has a bit of crunch)

https://cooking.nytimes.com/recipes/1020458-tahini-glazed-carrots
(I used 2 pureed dates soaked in boiling water)

https://www.thespruceeats.com/moroccan-potato-cakes-maakouda-batata-2394879
(Ghee instead of butter)

I have to say - the cauliflower tabbouleh was a show stopper, I'll be making it by itself!

Share this post


Link to post
Share on other sites

Oh my goodness, made this! https://www.epicurious.com/recipes/food/views/brisket-with-pomegranate-walnut-sauce-and-pistachio-gremolata

Marinated on Friday, flipped it on Saturday, cooked it on Sunday and it was divine. Replaced the honey with 2 dates soaked in boiling water, of course. I also strained the sauce after reducing, so that it had a smooth texture. REALLY good, would 100% serve to company, and I'm glad we have tons of leftovers. Yesterday for lunch I just sauteed a bunch of broccolini in a small frypan then popped in a couple of slices of brisket with the sauce and gremolata, popped a lid on it and let it warm up - the gremolata spread all over the veg and it was DELICIOUS. 

Share this post


Link to post
Share on other sites
8 hours ago, Emmaa said:

Did you every try Pinterest. I use that to keep my recipies ordered and in one place

I have tried, but for some reason it really irritates me! Maybe I need to give it another go...

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this