Jenn Boo-lari @dolari@driveinsaturday.org

This Week's Meals - Zelda Spectacular (2/3): Meat and Rice Bowl.

The serving sizes are set up for my diet, and seeing as I'm diabetic, and nearly all this is rice, it makes for a small dish. Could use some green onions to drizzle on top. :)

# Meat and Rice Bowl

The Legend's Cookbook
5.0 servings

1.0 pound top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp sesame oil
0.25 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain Asian rice
1.0 cup water

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar, and chili paste.
2 - Add thinly sliced steak making sure to coat well.
3 - Refrigerate for at least 1 hour (or overnight).
4 - Add water and rice to a pot. Bring the water to a boil.
5 - Once at a boil, cover the pot and reduce the heat to medium. Wait five minutes.
6 - After five minutes, reduce the heat to low. Wait five minutes.
7 - After five minutes take the pot off heat. Wait five minutes.
8 - Chop scallion into small rounds.
9 - Remove steak from marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil.
11 - Once hot, add steak and cook 1 to 2 minutes on each side. (You want to hear a nice sizzle and see a good golden brown color!)
12 - Add cooked rice to a bowl and top with meat.
13 - Garnish with sesame seeds, pickled onions, and scallions.

I'm no longer on Twitter, but I check in on friends who are still there and no where else (I'm happy to help you move to Mastodon, you know).

Nice to see some of the places on Twitter haven't changed.

This Week's Meals - Zelda Spectacular (1/3): Yeto's Superb Soup.

I love going on about this one because you wouldn't think pumpkin, feta cheese and salmon would work, but it absolutely does. Atleast when the salmon is fresh. And didn't go bad in the fridge. Oi. Had to go out and buy another salmon filet.

# Yeto's Superb Soup

Cucco's Kitchen
9.0 servings

2.0 pounds canned pumpkin
4.0 cloves garlic
0.5 cup white onion (chopped)
1.0 cup carrots (chunked)
2.0 whole potatoes (chunked)
1.0 cup celery (chunked)
4.0 cups fish stock
8.0 oz feta cheese
1.5 cups heavy cream
salt
pepper
1.3333333333333333 pounds salmon

1 - Cut onions and garlic.
2 - Add 2/3 of the garlic and onions into a pot with some olive oil and cook until brown then add in pumpkin and add fish stock. Cook at a simmer covered for 20min.
3 - Add in your goat cheese and heavy cream.
4 - Peel and cut your carrots potatoes and celery into chunks.
5 - Add some oil to a pot and add the rest of the garlic till it browns.
6 - Add the veggies and sauté them for 10 min.
7 - Then add in the puree and cook on low heat for 10-15min.
8 - Cut your salmon and add salt and pepper inside the cuts.
9 - In a pan on med-high heat add the salmon and cook skin side first for 4-5min.
10 - Flip, cook for 3 more min and then flip back to skin side.
11 - Take off heat and rest for 3 min.
12 - Cut your salmon into pieces and add to your soup.

#zelda #thisweeksmeals

I love the smell of really hot olive oil.

It's almost like Twitter is erecting a wall. That would keep people from escaping. On pain of death of their accounts. Like...some kind of...iron curtain.

I was wondering when I'd pass out from the bad sleep.