What was the last meal you cooked?
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Thanks sis!
Simple dinner. Oven baked salmon with a mix of store bought salad mix and garden finds and cheese. Ran out of blue vein and feta.
Yesterday's meal after breaking our fast ... Salad. Spicy minced beef stuffed onion bacon bombs. Eggplant parmesana with flame charred garden tomatoes.
The dinner before that ... Mash. Broccoli. Oven baked chicken
Fried cod. CauliCous. Avocado bacon pepper and orange blossom onions.
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For lunch, pulled pork for sandwiches, with baby carrots and spinach. I used a crockpot overnight for the pork. and did the rest this morning.12
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I'm in the northern hemisphere, so this time of year, most of my from-scratch meals are veggies and fruits I can eat cold, maybe some toasted bread or English muffins spread with hummus and topped with raw tomatoes and cucumbers, maybe some cheese ... anything that doesn't heat up the kitchen and the house. I will boil a small pot of water for corn. If I want animal flesh, it's most likely either cold deli meat, cold rotisserie chicken, or canned fish. Canned beans are fine cold.
It's probably been close to two weeks since I literally cooked a meal -- it was tofu and scrambled eggs with sauteed onions and curry seasoning, followed by a second course of salad (romaine, lettuce, avocado, and bacon). I cooked the entire package of bacon at once in the oven (in the long run, it heats up the house less than cooking a small batch multiple times on top of the stove, and I don't care for the way microwaved bacon smells), then I had it to use in salads and BLTs, or to pair with a waffle or toast at breakfast, or just to munch on like jerky for a snack.9 -
Last night's dinner was a one-pan chicken and rice with tons of basil and steamed squash15
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Last night's dinner was a huge salad with carnitas on top, mango salsa and raspberry balsamic vinegar. Today's breakfast was buckwheat groats made with cashew milk, homemade yogurt, and turbo chocolate protein powder. I do most of my cooking in an instant pot and air fryer.15
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Last night my husband grilled chicken thighs (marinade was soy sauce, pineapple, brown sugar, sriracha, ketchup, garlic and ginger, yum) And I made a sheet pan of roasted veggies, baked potatoes, and rolls.17
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beef roast with potatoes, carrots, and onions in a creamy mushroom sauce11
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Quick oats for breakfast this morning and blueberries with yogurt for dessert last night. However the last real cooking I did was yesterday when i made homemade black bean and sweet potato burgers. They turned out good and were fairly easy to make.11
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ground venison, shells, and sharp cheddar pan sauce
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Grilled chicken breast with heirloom tomato and zucchini galette.8
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Pork chops in mushroom soup and extra seasoning.
Put on BBQ with salted cheese curds.
Salad and corn on the cob done in foil .. all on the BBQ
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We had leftover mince from the onion bacon bombs, so we decided to make Keto lasagna. Used a mix of cheeses with Italian herbs and 1/4 cup of coconut flour to achieve a dough we could roll out and cut. Baked lemon chili chicken thighs. Caramelised onions with garlic and slithered almonds French beans.
**Too hot to eat atm, so we'll see if we're going to rustle up a fresh salad to go with the lasagna at least.
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I wanted some chicken for dinner last night, and I like pan roasted tomatoes..so I put this together.
Pan seared (cast iron, of course) chicken breasts, green peppers, onions, green beans, and cherry tomatoes in a white wine reduction sauce. Made enough for 2 people, but the entire dish was just a hair under 700 calories (see my diary for 8/7/2018-Dinner). I weighed everything to the gram. Please excuse the dirty stovetop, it needs cleaning.
It was amazing.
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Roasted thyme and garlic pork tenderloin with black eyed peas3
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GreenValli wrote: »For lunch, pulled pork for sandwiches, with baby carrots and spinach. I used a crockpot overnight for the pork. and did the rest this morning.
@GreenValli What a treat of a fulfilling meaty sandwich to have for lunch. I've not once encountered disappointment when using the slow cooker for our SW BBQ pulled pork. Alternative methods of preparation, to smoke or roast it - is a lot to do most times, unfortunately.Nessiechickie wrote: »Pork chops In mushroom soup and extra seasoning.
Put on BBQ with salted cheese curds.
Salad and corn on the cob done in foil .. all on the BBQ
@Nessiechickie BBQ-ed meaty goodness and creamy deliciousness ... Corn on the cob sweetness and the needed salad as the portion anchor is well worth your efforts.amgreenwell wrote: »Roasted thyme and garlic pork tenderloin with black eyed peas
@amgreenwell Was it a sheet pan roast dinner? Herbed butter - thyme and garlic?allisonlane161 wrote: »Last night's dinner was a huge salad with carnitas on top, mango salsa and raspberry balsamic vinegar. Today's breakfast was buckwheat groats made with cashew milk, homemade yogurt, and turbo chocolate protein powder. I do most of my cooking in an instant pot and air fryer.
@allisonlane With these on going heat waves, your loaded dinner salad looks awfully good ... And I'm shamelessly glued to mango salsa and the raspberry balsamic vinegar - Yum.3 -
amgreenwell wrote: »Last night's dinner was a one-pan chicken and rice with tons of basil and steamed squash
@amgreenwell Homemade basil-herbed rice, is the best. Squash always is quite the favourite, for its versatility, especially with chicken and fish.Last night my husband grilled chicken thighs (marinade was soy sauce, pineapple, brown sugar, sriracha, ketchup, garlic and ginger, yum) And I made a sheet pan of roasted veggies, baked potatoes, and rolls.
@hsn92 How I envy your palate for having enjoyed those thighs with that awesome marinade. Always is inspiring to see couples like you, work the preparations for your dinner plates together.
@acpgee Forgive me this infringement, but would you please share your lean meat of choice for your Sunday dinner?Grilled chicken breast with heirloom tomato and zucchini galette.
@puffbrat I've not had a galette for sometime. I can only imagine ....jasondjulian wrote: »I wanted some chicken for dinner last night, and I like pan roasted tomatoes..so I put this together.
Pan seared (cast iron, of course) chicken breasts, green peppers, onions, green beans, and cherry tomatoes in a white wine reduction sauce. Made enough for 2 people, but the entire dish was just a hair under 700 calories (see my diary for 8/7/2018-Dinner). I weighed everything to the gram. Please excuse the dirty stove top, it needs cleaning.
It was amazing.
@jasondjulian The cast iron just makes food taste more delectable than imagined possible I find. I miss cast iron outdoor cooking. Especially like your dinner portion@700 calories.
Am confident that a good majority of us don't at all mind your stove top, genuinely appreciative. The kitchen is the heart of all homes; A show of love, that (big smile).5 -
lynn_glenmont wrote: »I'm in the northern hemisphere, so this time of year, most of my from-scratch meals are veggies and fruits I can eat cold, maybe some toasted bread or English muffins spread with hummus and topped with raw tomatoes and cucumbers, maybe some cheese ... anything that doesn't heat up the kitchen and the house. I will boil a small pot of water for corn. If I want animal flesh, it's most likely either cold deli meat, cold rotisserie chicken, or canned fish. Canned beans are fine cold.
It's probably been close to two weeks since I literally cooked a meal -- it was tofu and scrambled eggs with sauteed onions and curry seasoning, followed by a second course of salad (romaine, lettuce, avocado, and bacon). I cooked the entire package of bacon at once in the oven (in the long run, it heats up the house less than cooking a small batch multiple times on top of the stove, and I don't care for the way microwaved bacon smells), then I had it to use in salads and BLTs, or to pair with a waffle or toast at breakfast, or just to munch on like jerky for a snack.
@lynn_glenmont Having to be season conscious, with where you presently are, thank you ever so much for having us all privy, how you're opting to manage your daily nutrition. I myself have experienced having to cook in a kitchen, with a ridiculous setting for heat sensitivity.tcunbeliever wrote: »beef roast with potatoes, carrots, and onions in a creamy mushroom sauce
@tcunbelievr Juicy roast beef and the crispy crunchiness of roasted potatoes, with your choice of gravy, must've been heavenly.kelly_stevens81 wrote: »Quick oats for breakfast this morning and blueberries with yogurt for dessert last night. However the last real cooking I did was yesterday when i made homemade black bean and sweet potato burgers. They turned out good and were fairly easy to make.
@kelly_stevens81 That is one palate-pleasing vegan burger with that combination. Which sauce did you choose to go with, for your burger?1 -
I took the easy road tonight and grilled a tuna steak, and I cut up some tomatoes with some fresh mozzarella on which I put 1 TBSP of red wine vinaigrette and sliced cucumbers with a dash of white wine vinegar and snipped dill. I have a bit of the challenge because my husband is diabetic, so I always have to watch carbs as well as calories.
I 100% agree about cast iron. It spreads the heat evenly and it can go into the oven. One of my cast iron fry pans was handed down to me from my grandmother when I married.10 -
I don't know if this is the right place to post, but I bought myself a Cuisinart indoor grill a year ago. It lets you pick your category (chicken, pork, meat, fish) and it alerts you to the doneness. I use it almost every day. It was a bit pricey, but when I break down the cost per use, it was really cheap. And the non-stick panels go into the dishwasher. It beats getting the grill up all the time.21
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elsie6hickman wrote: »I don't know if this is the right place to post, but I bought myself a Cuisinart indoor grill a year ago. It lets you pick your category (chicken, pork, meat, fish) and it alerts you to the doneness. I use it almost every day. It was a bit pricey, but when I break down the cost per use, it was really cheap. And the non-stick panels go into the dishwasher. It beats getting the grill up all the time.
THIS is exactly what I love. It is all the sweeter for me personally, if it sits under-budget - the total cost vs the recipe vs plate serving.
Thank you ever so much elsie.4 -
Much like @elsie6hickman, K-kins, you know how quickly we'd thrown dinner together... It was super duper easy. Cast iron stove top everything inspired by @jasondjulian . Turkey burgers (store bought patties) with mozzarella + seasoning, pan fried swede ( starting to taste like Spud, I promise). Spicy salmon. Everything was ready to eat in 20mins. Cross between store bought and garden salad ingredients a la salad bar prep. Voila!! Dinner!!
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@acpgee Forgive me this infringement, but would you please share your lean meat of choice for your Sunday dinner?
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.2 -
I made larb gai using chicken breasts.3
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@jasondjulian The cast iron just makes food taste more delectable than imagined possible I find. I miss cast iron outdoor cooking. Especially like your dinner portion@700 calories.
Am confident that a good majority of us don't at all mind your stove top, genuinely appreciative. The kitchen is the heart of all homes; A show of love, that (big smile).
Thanks! And yes, cast iron is the best. Those two pans in my picture are about 100 years old... they're so non-stick they make teflon look like fly paper.
Hey, at least with a messy stove you know that I'm cooking at home and not eating out too much! lol.
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@k8eekins it wasn't a sheet pan dinner. I roasted the pork and steamed the veggies. veggies were frozen
last night's dinner was pulled bbq pork sandwiches with sweet carrot puree. My kids LOVED it1 -
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.I made larb gai using chicken breasts.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.0 -
jasondjulian wrote: »Thanks! And yes, cast iron is the best. Those two pans in my picture are about 100 years old... they're so non-stick they make teflon look like fly paper.
Hey, at least with a messy stove you know that I'm cooking at home and not eating out too much! lol.
@jasondjulian How I envy you, for having use of your heirloom cast iron pans. That ("cooking at home and not eating out too much") I can't argue, for it saves us all so much money. For me personally, having been in the city of SD during that virus and what not outbreak, it seriously jolted me to recognise the need for home prepped/cooked over the alternative, sadly. Self-preservation wins. I still support the surrounding small business eateries (owned by law enforcement/military personnel, some of whom are retirees) which serves as their alternative income streams in the General SD Area, just not as much as I did before December 2017.1 -
amgreenwell wrote: »@k8eekins it wasn't a sheet pan dinner. I roasted the pork and steamed the veggies. veggies were frozen
last night's dinner was pulled bbq pork sandwiches with sweet carrot puree. My kids LOVED it
A family roast with steamed vegetables, especially when still frozen at starting time eases the mind, with how they complement each other effortlessly well, thankfully. I've an affinity for sheet pan quick and easy meals.
@amgreenwell Such a treat of a dinner spread for your precious gems. What I've appreciated and grown to respect over the years, is child nutrition beginning with learnt-behaviour, from the family kitchen to the family table, having privied how parents like you, commit to prioritising quality nourishment for your blessings ... The nurturance of healthy happy and impressionable growing children.2 -
scrambled eggs, bacon, biscuits2
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