What's for Dinner, Thurs., June 28, 2018

[NJCher]

Radish salad. Thinly sliced radish with vinaigrette dressing and black sesame seeds sprinkled over the top. Served with butter crackers.

Composed salad: shrimp, baby bok choy, peas, zucchini (blanched), red and yellow pepper slices. The shrimp was one of the larger sizes and was, of course, served cold. The dressing, which the RG made, was spicy. Kind of a pinkish color and tasted like it was made with cilantro. Spicy.

Main dish was Galician fish stew. One of the types of seafood was monkfish, but I forgot the other ones. This will be a great dish to have cold over the next few days.

Dessert: vanilla ice cream with chocolate wafers.

[irisblue]

1. New recipe, spicy persian lentils

http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
In the pan now. Garlic buttered naan on the side

Ingredients:
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

[Yonnie3]

2. Linguini Alfredo with shrimp

Something TJ threw together.
Very filling and tasty.
There was talk of salad, but a pasta coma is settling in.

FLFC's dinner was the rest of the thin pan seared steak. He gave it 3-1/2 stars. The half star is awarded because it was good enough to hide a piece for later.

He slept all afternoon yesterday and almost all night. I had a 4 am wake up alert from him. He did his business and got in my bed for another four hour nap. He seems to be feeling good today and is bending his knee a little as he walks. As I type this, he is complaining that we aren't letting him GO OUT. He gets too excited about birds. I'm going to try OUT after dark and see how that goes.

[Runningdawg]

3. Radish salad is one of my fav summer things!

DIY fast food night. Hubby is doing burgers on the grill and I am making onion rings.

[Wawannabe]

4. No cook night

Worked late. Taco salad with the leftover meat from Taco Tuesday.

That radish salad is going on my weekend list!