What's for Dinner ~ Tuesday ~ January 14th
I'm still only rarely eating a normal meal... so as usual I have nothing to post since my official "dinner" may be a handful of fruit, roasted veggies, or a bowl of cereal most days. I really just eat little meals spread out throughout the day night now, and nothing too exciting. It's easier to manage the pain, and medicine schedule, with more frequent but tiny meals. 
Plus our "dinnertime" is about 8 am on the morning AFTER you guys have had a proper meal. Get's confusing!
I did find two great frozen goodies at the store today - one is Gusto Bello Cafe ~ Salted Caramel Gelato. It is insanely delicious. The other is Kays Black Raspberry Ice Cream. Also wonderful. I have been being pretty good "treat-wise" lately, through necessity - not willpower, and my snack of choice has been fresh fruit, so the frozen goodies were a big splurge. If you have access to either, I really recommend them. The gelato company had about 5 other flavors AND a blood orange sorbet. We will work our way though those in the weeks ahead. 
I hope you are all happy and well.
?
What's for dinner where you are?
= new reply since forum marked as read
Those treats sound wonderful!
RG might know. He travels to Mexico fairly frequently and is acquainted with their cuisine. I will copy and paste your post and see what he says.
I'm going out to the market to get sojme queso blanco, but that's all I need for tonight's recipe:
Squash-Stuffed Roasted Poblano Peppers
TJ's brown rice mixture to go with.
Cher
Here's what he wrote:
This is an easy one.
All beef animals in Mexico are fresh killed.
Killed and eaten.
That is, the meat is not aged as in the US.
It has better flavor but can't be cooked much.
You need to like raw meat to enjoy it.
Yep, I'll ask him about the cheese, too.
Cher
First time.
Cher
Could it be goat?
I have had some goat here and really liked it. But I think it was stewed for about 2 days, lol.
Anyway, I'm going to use it and today I am going to learn the names for goat, beef, pig and the various parts of a chicken.
I haven't liked goat at all.
She does that right here!
Yes, cbayer, it appears many of us are enjoying your dining adventures!
Cher
It has a deeper flavor than beef and it's working out great.
I think they call it chivo here because the goats they eat are the "kids".
Wish I could send you an empanada!
Have an empanada for me. Good stuff.
it really seem to cause me much less trouble eating that way. I am still getting used to our weird hours...it's almost 5 pm, and I am just now thinking about breakfast.
I agree that it's a good night for it.
I'm either going to have a big pile of fruit, or a hot sandwich for "breakfast" in a few minutes. Bill picked up pastrami and corned beef earlier today, so I'm thinking Reubens will be on the menu soon.
and then just trying to ignore the pain and fatigue much as possible. LOL
I'm really trying to focus more on what I CAN do rather than what I can't.
It helps that I've finally got the tools that I need to be able to work creatively anywhere in the house, so if it's a bad day, I can still design, write, or read with my tablet, while curled up on the couch or in bed.
It'll be good for a hot bowl or the drained bean mix cold for snacks later. That blood orange sorbet would be a great finish.
it will be awesome sorbet. Rice and beans sounds really good to me. Haven't made that in a while! I have definite food envy.
Mine often turns out so so.
The basics are thinly sliced beef (I use tri tip roast), marinating in sherry, soy sauce, with a Tbsn of corn starch (makes everything stick). I do this an hour before I'm ready to cook.
The sauce: 2 T oyster sauce, 2 T hoisin sauce, 2 T soy sauce, 1 t sesame oil, 1 t minced garlic, 1 t minced prepared ginger.
4 or 5 green onions, sliced in 1-1.5 inch segments. Reserve white parts for the sautee.
Get the wok going on high, add a few T's of oil (I use the brand 'House of Tseng' flavored wok oil, which has garlic and coriander, but any high temp oil will do, like grapeseed.) Add the white parts of the reserved onions to the wok. Add as many dried chilis to the wok as you like. I break mine in 1/2 to releases the seeds. (Also, I use extra diced onions if I have them on hand, because I'm an onion addict.) I also add mushrooms at this point. Stir fry away until the onions and chilis until the onions just begin to brown.
[Note: mongolian beef is just that - onions, chilis and beef. I like to add broccoli and mushrooms to get my veggie fix.]
Add the marinated beef, but don't add any liquid from the marinade bowl. Stir fry like crazy, because the corn starch will make the beef stick to the wok. Add more oil if necessary.
When your happy the beef is done to your liking, add the green onions. Stir baby stir. at this point, I fold in some defrosted broccoli. If using fresh, add it during the onion/mushroom/chili phase above.
OK, now add the prepared sauce. Stir, baby, stir, for about 1 minute.
Serve over rice!
Hope you like it... it's my version of a traditional dish that has been augmented over the years.
