Dinner Dump

I skipped a few days of writing about dinner, so here’s some catch-up.

Dinner: Cabbage Stew

Last week, I made some sort of Chinese cabbage stew. It features napa cabbage, shredded carrot, shiitake mushrooms, woodear mushrooms, fried tofu and cellophane noodles. All of it was thrown into my claypot and simmered with enough water to cover everything. The resulting stew was warm and comforting.

Dinner: Kimchi Fried Rice

A couple nights ago I made kimchi fried rice. Ingredients: kimchi, eggs, lots of green onion, a regular onion, and bell pepper. I seasoned it with hoisin sauce, salt, soy sauce, and gochujang.
Dinner: Wintermelon Soup

To balance out the hot qi of the kimchi, I also made wintermelon soup that night. I was overzealous with the shiitake mushrooms because the soup tasted more of mushrooms than wintermelon, which has a very mild flavor. The soup was fantastic the next day though.

Dinner: Polenta with slow cooked bell peppers

The BF made polenta with slow cooked bell peppers two nights ago. This dish was inspired by Mark Bittman’s post about slow cooking. The ingredients are pretty simple but go well together: peppers and polenta.

Dinner: Kale Stew

Dinner: Kale and Chickpea stew

For dinner, I made kale and chickpea stew. I initially wanted to start off the broth with some browned onions, but I forgot to get onions at the market, oops. The stew just consists of: garlic, olive oil, chickpea, kale, vegetable broth, and tomato paste. I spiced it up with some red curry powder, cayenne pepper, and a bay leaf, but I’m not sure if that added anything to the soup at all. It’s served on top of some quick garlic bread and topped with a fried egg.

Dinner: Tomato Salad with Bread

Dinner: Tomato and Bread salad

The BF wanted something refreshing today because of the heat wave. I wanted him to use up the tons of tomatoes we got from the farmer’s market. We were both happy with the way the tomato salad turned out. The best part was that we didn’t have to buy anything new to make dinner!

Ingredients of the tomato salad: chopped tomato, torn up basil (from my plant), a cubed cucumber (we found it in the fridge and it was still good!), olives (leftover from olive tapenade this weekend), chopped red onion (also from this weekend), torn up pieces of stale bread (I baked bread last night), and a dollop of plain yogurt for me. It was seasoned with a simple vinaigrette and za’atar I keep around in the fridge.