What Have You Cooked Recently?

Been in vacation for about a month but before vacation I was making some sentimental food.
-Shrimp and crab ceviche
-tacos durados (fried tacos with beans inside and other toppings added after fried)
-chicken and lamb machboos (arab dish my husband likes)
-various curries from canned sauces found at safeway

I also plan to cook some of the food I've been trying on vacation!
 
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I made shrimp lo mein for lunch and dinner.
Fresh noodles, frozen shrimp, Bok choy, carrot, onion, Scallion, green onion, garlic, ginger, Jalapeño, and a basic Asian sauce.
It was okay, I didn't use enough sauce or seasoning. It was kind of bland. Also I should have cut the carrots as julienne.
The small package of noodles made way more food than I thought it would after cooking.
 

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Not so much actual cooking, but I made a fermented hot sauce I'm in love with. Fresnos, habaneros, shallots, and ginger fermented for a month. Tastes amazing but I'm regretting not adding more habanero. The heat is okay but I seriously underestimated how much the fermentation would bring the heat down.
 
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I made soup today!
I found some roasted turkey legs and wings in the freezer that were left over from Thanksgiving and I boiled those to make broth, strained it an picked the meat off the bones and added it back in, then added a package of frozen mixed vegetables and some chopped onion and garlic, salt and pepper. After that simmered for about an hour I put in some instant rice and cooked it until the rice was done. Tasty, cheap and filling.
 
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A delicious oven-roasted tri-tip. Apparently tri-tip is a very region specific thing so you might hear it called a variety of other things, but basically it's shaped like a wonky triangle and it's the tip of the sirloin.
What I did is mixed up a rub of salt, pepper, paprika, cumin, ancho chile powder, and a little bit of unsweetened cocoa powder- rubbed down the meat and let it hang out in the fridge overnight. You'll want to take it out of the fridge 30 minutes before cooking. You set the oven to 300F, and heat up some oil in a cast-iron pan. You sear the meat for 3 minutes on one side, 1 minute on another, and then throw it in the oven for 35-50 minutes. I think that that the rule is 10 minutes per pound, but I like to cook it a bit longer. I'm the one rare meat lover in a household of people who are squeamish about pink in their meat so I sometimes have to make sacrifices. 40 minutes was perfect though. I think that with a lower temperature and a longer time you could make something even more tender, but I'm happy with how it turned out. You don't need any sauce at all, you're just gilding the lily at that point.
 
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cooking with a keto and a vegan in mind, that left.... cauliflower soup. Its actually a pretty good base for seasoning. I went with sage sprigs and lemon zest. Bread and cheese on the side for options.
 
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Kind of a Rachael. Pastrami and horseradish cheddar on marble rye with coleslaw and French dressing.

E-
An Ghost said:
cooking with a keto and a vegan in mind, that left.... cauliflower soup. Its actually a pretty good base for seasoning. I went with sage sprigs and lemon zest. Bread and cheese on the side for options.
Click to expand...
Did you roast the cauliflower?
 
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