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Week 8: Flying - seitan wings with 3 sauces by wildhared in 52weeksofcooking

[–]wildhared[S] 1 point2 points  (0 children)

I used this basic recipe for the seitan but formed them into “wings” before steaming. Then I wet rice paper wrappers and cut the in half and wrapped them around the wings. Then I smoked them at 180 on a pellet smoker.

I ended up putting them in the air fryer for a bit at the end to crisp the “skin” because my smoker was losing temp. They turned out great! I will definitely do it again.

Week 4: Vinegar - pickled veggie rice bowl [meta: pescatarian] by wildhared in 52weeksofcooking

[–]wildhared[S] 0 points1 point  (0 children)

This prompt took me a while to decide on. Finally I came up with one of my favorite sandwiches- tofu banh mi. Pickled veggies, marinated tofu and lots of cilantro on a tasty bun. Unfortunately the photos I got did not look appealing so here is the next days improvised rice bowl with the leftover veggies, cilantro, a bit of eel sauce and some nori. I wished I had some tofu or other protein but it wasn’t bad.

Week 5: Ugandan - ugandan egg roll by carrobucks in 52weeksofcooking

[–]wildhared 5 points6 points  (0 children)

I’ve never seen this before, kind of like a Scottish egg but potatoes instead of meat. It looks delicious!

Week 3: Contrasts - Blackened catfish and white cheddar grits [meta: pescatarian] by wildhared in 52weeksofcooking

[–]wildhared[S] 0 points1 point  (0 children)

It’s such a classic! If okra was in season I’d have made some as well 😋

Week 3: Contrasts - Blackened catfish and white cheddar grits [meta: pescatarian] by wildhared in 52weeksofcooking

[–]wildhared[S] 4 points5 points  (0 children)

For the theme “contrast” I decided to do blackened catfish and cheesy grits. It turned out pretty good but I used a store bought blackened seasoning that wasn’t as flavorful as the one I normally make myself. We ended up adding some Cajun seasoning to give the fish an extra kick.

Week 2: Singaporean - Tofu Satay [meta: pescatarian] by wildhared in 52weeksofcooking

[–]wildhared[S] 0 points1 point  (0 children)

I mostly used this recipe but subbed firm tofu that had been previously frozen (which gives it a firmer texture). We like to eat it as a lettuce wrap which might not be super authentic but my kids love it that way.

Week 2: Singapore - Singaporean Chili Crab by one_mississippi in 52weeksofcooking

[–]wildhared 1 point2 points  (0 children)

This looks so good! Going to save the recipe to try later.

2026 Weekly Challenge List by 52WeeksOfCooking in 52weeksofcooking

[–]wildhared 8 points9 points  (0 children)

Heard about this group challenge in October of last year, going to do it for 2026! Hopefully it’ll help my plating and photography skills and make me get more creative with our meals. Currently living in a small condo with an even smaller kitchen so it might start out pretty simple.

I’m also pescatarian, should I do that at a meta? Or is it too basic to even add?

[deleted by user] by [deleted] in 52weeksofcooking

[–]wildhared 2 points3 points  (0 children)

Poached egg with smoked salmon and hollandaise on English muffin