Tonight I'll be making meatloaf (ground beef), mashed potatoes w/ gravy, a veg- probably green beans, and bread.
My daughter cooked last night and made a delicious Chinese meal of fried rice, egg rolls, and sesame chicken.
Pasta type --whole wheat penne with rape broccoli and EVOO. Soon this type of broccoli will be out of season (it flowers out--yellow flowers) and the taste changes. Trying to make the last of it.
I'm about to cook lunch for a colleague who is travelling to SE Asia for the first time and I promised her to introduce her to some of the food there. Starting with air fried chicken wings in Vietnamese caramel and fish sauce, then Cambodian grilled corn. Main will be Thai marinated shoulder of lamb, Thai pomelo salad, Vietnamese canh. Dessert of Cambodian coconut pumpkin custard.
I haven't been big on cooking, but sometimes like to bake. So while it's not a meal, I made 2 loaves of bread - one onion/dill and another olive with rosemary. There's something about fresh, homemade bread that's so comforting and wholesome.
I haven't been big on cooking, but sometimes like to bake. So while it's not a meal, I made 2 loaves of bread - one onion/dill and another olive with rosemary. There's something about fresh, homemade bread that's so comforting and wholesome.
absolutely! i make about 85% of our bread. several varieties and flavor profiles. "no knead" method. i like the two flavors you made ...
very traditional sunday evening meal: oven baked beef bottom round roast au jus with carrots and onions, steamed broccoli, brown rice and a side tom/cuke salad. MFP calls this plate 852cals, 63g protein, 39g fat, 62g carb on a 2000cal/day plan.
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My daughter cooked last night and made a delicious Chinese meal of fried rice, egg rolls, and sesame chicken.
Tonight, I will be making Shrimp and Asparagus stir-fry over noodles.
Tonight’s dinner - 10 vegetable saffron stew with wild cod (for lack of a more creative name!)
On the side - crispy artichokes with lemon zest and grated pecorino romano...
absolutely! i make about 85% of our bread. several varieties and flavor profiles. "no knead" method. i like the two flavors you made ...