Dinner collage

[plonq]

atara has been continuing her photo journal of our evening repasts, and once again I've done up a pictorial collage of her last few entries.  Naturally we'd be happy to share any recipe that catches your eye here.



Clockwise from top-left: Spanish rice with fresh pitas from the Lebanese store around the corner.  Grilled NY strip with a dash of seasoned salt accompanied by grilled veggies and mushrooms in garlic olive oil.  Grilled salmon with salt, pepper and lemon accompanied by a spinach salad with almond slivers, lemon-onion rings and raisins.  Finally we have Asian salad with Mandarin orange wedges and crumbled ginger tofu.

Somebody recently commented that we seem to have a fairly healthy diet.  With two of the four dishes being vegetarian, I guess it's hard to argue with that.

For tomorrow... well, you'll just have to check atara's entry for that.  It's my turn to cook.

Comments

[dingotush.livejournal.com]

Must admit I was curious as to what was in the spanish rice. And yes, you two seem to have a good diet. Plenty of fish (not really a surprise Plonq), and veggies.

[plonq.livejournal.com]

I'm not really sure myself - atara makes the Spanish rice around here.

I know how to make it badly, mind you. Many years back I was very poor, and living in an apartment that I shared with two of my brothers. One day when I was particularly broke I went scrounging through the cupboards and refrigerator to see what I could cook for dinner. I discovered that we had rice... and not a lot else. I considered dumping the last of the frozen peas into some rice and frying it in a bit of oil with soy sauce, but suddenly I got this wacky idea that I could make Spanish Rice™.

I didn't let the fact that I had no idea what it was - aside from the fact that it's red - get in my way. I boiled up some rice, threw it into the electric skillet, browned it a bit in oil, dumped in the frozen peas and then added about a quarter cup of ketchup. It was bad. I started adding... stuff until it was edible. It turns out with enough Tabasco you can make almost anything palatable.