Alright, let’s fire it up! Some classics & some crazy new stuff this week…
We’ll do another round of home made pizza (last week’s impromptu pie with fresh mozzarella & basil was awesome), & our ubiquitous baked fish/oven fries/steamed veg dinner (mahi mahi this week). I didn’t do Too Hot to Cook Salad last week, so we’ll try it again, but over corn chips with avocadoes diced over the top by request.
New stuff:
Greek Faux Meatballs with Roasted/Grilled Veg & Orzo (We use a great soy meat substitute for the times we really want that taste & texture, bolstered with fresh onions & spinach & herbs & pan fried into tasty meatballs. I’ll grab a few squash & peppers at market & throw them under the broiler or on the grill as the weather dictates.)
Coronation Tofu Salad on crusty rolls with salad (Coronation chicken is one of those classic English/Indian hybrid dishes that gets trotted out for posh dinner parties & whatnot. I’ve revamped it to go easier on the mayo, bigger on the spices, & sub extra firm tofu for the chicken. Makes a delicious cold salad for sandwiches, or stuffed in vol au vents…)
Okonomiyaki with brown rice & fried eggs (Technically winter ingredients, but I stumbled across this recipe & now can’t think of anything else.)
C & I have some fun & tasty treats planned for J for Father’s Day – if it all turns out, I’ll take pictures. Provided it lasts that long…
I just glanced at the Okonomiyaki recipe, but do you think it would work with Bok Choy? I’ve also saved that recipe and the coronation chicken one, that one seems interesting.
Hm. Bok Choi has a lot more water in it than regular cabbage, so you might have to adjust the cooking temp & time so it doesn’t go soggy… give it a try & let me know how it goes! I got regular cabbage for this round, but I bet Nappa would be tasty, too.