I'm having fried fish, mac and cheese, and two oven roasted onions.
Roasted onions should be on every restaurant menu.
Much better than the dreaded blooming onions full of bad deep fryer grease.
Mine have olive oil salt and black pepper on them.

@worth1 hubby and I tried a Bloomin onion one time and felt sick the entire evening. Never again!

They're horrible even for my standards.

dinner tonight was all grown on the farm.

roasted chicken
a pot of smaller potatoes, different kinds, and colors,
and a dish straight from childhood fried zucchini.
we had not had fried zucchini in years. i decided it was time.
i made it the way my mom used to; slice it, dip it in egg, then flour
then into the frying pan with some hot oil. fry until golden brown on
both sides. my wife commented that the zucchini probably wasn't the
healthiest thing to eat fried, and all. i said you have got to be kidding.
the zucchini is organic. the eggs (our eggs) are organic. the flour is organic.
the olive oil is organic. whatchootalkinbout?
it was all good.


keith

@rxkeith I absolutely LOVE fried vegetables. I have an eggplant that I picked today just begging to be fried. I consider it to be a major treat. It's organic so it should be healthy too!

I was having a craving for some Szechwan dish, and I have been wanting to use up some of that bag of greens I have in the fridge. So I used up half of what I had left of that, and a generous 2 cups of long beans. I also used up a lb of the venison my friend gave me a while back, since he just got more! So I made a meat sauce, like I make for my eggplant - a lot of minced garlic and ginger, followed by the chili paste with garlic, and some black soy and black vinegar, and a third of the garlic chives - then cooked beans in it for 4 minutes, stirred in the greens and a second batch of the chopped up chives (my substitute for scallions, since I don't have and of those growing), and wilted those for 4 minutes.

Before starting this, I cooked 2 different things in the Instant Pot on low pressure cook, draining them in a strainer - 1 c oat groats, followed by 1/3 c black quinoa. This was all stirred into the meat sauce, sort of like a fried rice, but a lot more nutritious, then a little more soy, and black vinegar was stirred in, along some sesame oil.
Greens, cleaned, chopped, and spun dry. by pepperhead212, on Flickr

Oat groats and black quinoa, cooked separately in the IP. by pepperhead212, on Flickr

Greens stirred into the meat and beans, ready to cover and wilt for 4 minutes. by pepperhead212, on Flickr

Oats and quinoa stirred into the dish, before adjusting the seasoning. by pepperhead212, on Flickr

Finished dish, with a garnish of more garlic chives. by pepperhead212, on Flickr

Had this wild idea of making mashed potatoes cooked cabbage and bratwurst last night after work.
Went over like a lead balloon.
Was so tired I had hotdogs with stale dried out buns from the freezer.
Had to cut the ends off to even eat the things.
Saved the bratwurst for today.

Simple meatballs tonight. Minced beef, ordinary pork sausage skinned and added. Small diced pepper and diced onion, mixed Italian herbs. No egg, wife can't do egg, no flour, son can't do flour, no chillie, other son can't do spicey. So, each meatball wrapped around a cube of haloumi.

Normal tomatoes based sauce, with some herbs and mild paprika (shhhh!) , onion, carrot and more peppers.

Served with air fried potatoes in Olive oil and garlic, salad, sundried tomatoes and mozzarella and the left over halloumi will be fried in Olive oil and topped into the salad along with some pine nuts. More grated cheese for the kids and the promise of an ice cream if they eat all the green stuff

I love my le crueset , but the ones that save my skin with all the different variations of meal are...meet the family...
And the big one...
If only everyone liked the same, I'd only need one pot!

So whilst I'm doing pasta for those that do pasta, I can just leave the air fryer to do it's thing for the kids. Now fried halloumi needs watching, a moment too late and burnt cheese.

Done..kids...eat!

[attachment=0]IMG_20210918_211007_hdr_kindlephoto-40047354.jpg[/attachment]

I love haloumi, but it isn't very available locally. I only had it once when I received a brick of it through a cheese club. Tried it different ways and I loved browning it in a pan.

I don't even know what haloumi is.

It is a cheese that really doesn't melt well and can be cubed fried golden brown without melting into mush. I fried the cubes in butter with a little fresh lemon and thyme and it was delicious.

Sounds like a particular Mexican cheese of which the name escapes me now.

Queso Panela rings a bell.
Fries well without melting.
Look, I have to use what's available.

Halloumi is actually fairly easy to make - a "fresh cheese", that doesn't require aging, and a heating process at the end, after pressing it, is what keeps it from melting.
https://www.beerandcroissants.com/how-to-make-halloumi/

For an authentic Haloumi you would need goat and sheeps milk. Goat milk is getting more available, sheeps milk is tougher, lol.

Well there are a lot of goats in my area.
Maybe I'll buy some goats.
Not like I haven't milked a goat before.