Food What's For Dinner Tonight?

Had delicious chicken breast w. a garlicky bruschetta topping, linguine and fresh steamed broccoli. Now enjoying a fair glass of chardonnay with my step mom and talking shit about republicans while my dad watches the braves game. Classic.

 

Sautéd tofu in vegetable both and soy sauce, steamed asparagus and sweet potato over brown rice. Served with a nice glass of filtered water straight from my R.O. system.

 

T-bone, baked potato, sautéed mushrooms, corn on the cob, multigrain bread and beers.

 

Yukon Gold and New potatoes, boiled until tender, sliced and add olive oil and balsamic vinegar to them. Fruit fruit (especially grapes).

 

Crust Pizza

 

Johnsonville Grillers Mild Italian Sausage patties on the grill. On a toasted whole wheat hamburger bun with pizza sauce and shredded mozzarella cheese on it. Awesome. Two pasta salads and potato salad from the deli. Summer!

Never had the Johnsonville Grillers before. Very good. Italian Sausage Patties 32 oz. - Johnsonville.com

Highly recommend.

 

Take out tonight...all I have energy for

 

We had rice & veggie curry. Jasmine rice, broccoli, snap peas, "regular" peas, carrots, baby corn, and a spicy red curry sauce. It was glorious.

 

We went to a taco place where I had a spicy black bean taco w. cheddar and fresh tomato salsa w. a margarita made on the spot w. freshly squeezed lime juice.

Afterwards, I walked around the corner to find a bunch of old chemical tanks totally awash in amazing graffiti. There, I had a photogasm.

It was a good night.

 

Chicken Peri-Peri Sammiches:
- White jumbo-sized sandwich bread
- Grilled chicken breast topped with Gouda slices
- Grilled Pineapple slices
- Boston lettuce
- Slices of fresh tomato
- Lots of Nando's Sweet Hot Peri-Peri sauce

So good.

Damn. You.

 

It's a double class night for The Man (MaxFit and guitar) so I went ahead and whipped up a stir fry.
It was fucking delicious, so I thought I'd share.

Bowl #1

Six thinly sliced shiitake mushrooms, minus the stems.
Two thinly sliced rounds of a Vidalia onion, halved and separated

Bowl #2

Three thinly sliced rounds of Vidalia, halved and separated
Two 3-inch segments of yellow crook-necked squash, julienned
One 3-inch segment of zucchini, julienned
One-quarter of a yellow bell pepper, thinly sliced

Bowl #3

One chicken breast, rubbed with Sesame Ginger rub from Whole Foods and sitting in a blend of sesame oil, toasted sesame oil, and Bragg’s Amino Acids (just enough to moisten)

Bowl #4

Ten fresh, wild-caught Florida shrimp, cleaned, deveined, etc. lightly sprinkled with the Sesame Ginger rub

Bowl #5

Toasted sesame oil (1 T-ish)
Sesame oil (1 T-ish)
Splash of Braggs
Two bloops of Organicville Sriracha
Tiny bit of chopped garlic
Water to thin (~1/4c)

Bowl #1 into the non-stick pan (rubbed with a tiny bit of sesame oil) on slightly higher than medium heat, sautee until done-ish. Add water throughout to keep them from burning or sticking. Add a little bit of garlic and some Braggs if desired, about halfway through. Remove from pan and wipe pan with paper towel that has sesame oil on it.

Bowl #2 into the pan, drizzle with 2 or 3 T of the contents of Bowl #5. Sautee until done. Add garlic or more liquid if desired. Remove from pan, wipe with the paper towel that has sesame oil on it.

Add a small amount of both the toasted sesame and regular sesame oil to the pan so you don’t get the shrimp stuck. Get them into the pan quickly. Flip after 30 or so seconds, cook another 30 or so, check doneness, either flip a bit or leave them in… you want them just slightly under done. Add Braggs or a few T of the stuff in Bowl #5 if you need moisture.

Deglaze the pan with a little hot water, drain, wipe again. Place the chicken from Bowl #3 on the cutting board and slice into strips while the pan gets back up to temp. Put the chicken in the pan, slip after about 45 seconds. Flip again after another 45 seconds. Add more liquid from Bowl #5. When chicken is half done, add the mushrooms, veggies and more sauce to the pan and sautee until chicken is almost done. Throw in the shrimp and add 1 t of gochujang into the liquid and incorporate into the dish. Don’t keep the shrimp in for more than 1 full minute or you’ll over cook it.


Serve over steamed rice.

 

There's a block party tonight so I'll probably have some tasty potluck type stuff. I'm going to take a Pesto Pasta Salad since my last name is toward the end of the alphabet and I'm supposed to being a salad/side dish.

 

I think Chipotle. Maybe.

 

Thai.