BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- tea
DINNER --- stir-fried shiitake, purple Brussels sprouts and red pepper | simmered silken tofu and minced chicken | sauteed mustard green | rice | wine
- using up odds and ends
Thursday, March 21, 2013
leftover ingredients
3-22-2013 Thu. cold, windy.
BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- tea
DINNER --- stir-fried shiitake, purple Brussels sprouts and red pepper | simmered silken tofu and minced chicken | sauteed mustard green | rice | wine
BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- tea
DINNER --- stir-fried shiitake, purple Brussels sprouts and red pepper | simmered silken tofu and minced chicken | sauteed mustard green | rice | wine
Labels:
Chinese home cooking
Blog Archive
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2013
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March
(31)
- Kao-fu and glistening rice
- bronzini and etc.
- stuffed gluten puff
- Ochazuke, yellow tail
- Provencal garlic soup
- Spanish mackeral going Japanese
- lamb kabob with saffron rice
- homemade pizza
- Spanish mackerel, Shanghai style
- Chinese taco buns
- leftover ingredients
- cold spring
- Home kitchen Chinese
- chicken two ways, Thai
- eat green
- waiting for spring in the tea house
- French style caramelized carrots
- wine-braised short ribs
- cover the ground with vegetables
- simple but still real food
- stir-fry of vegetables
- Otoshi buta the little pig drop-lid for simmering
- Ochazuke, red snapper, rice and green tea
- Shrimp,Octopus and Mackerel
- smoked, not meat or fish
- false alarm
- fast cooking, not fast food
- lotus root and bamboo shoots
- homemade gnocchi
- tapas
- shrimp lollypop
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March
(31)