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What was the last meal you cooked?

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  • cheryscherys Posts: 296Member Member Posts: 296Member Member
    Home made green soup with leeks, celery, courgettes (zucchini), roast garlic, edamame beans, spinach, cavolo Nero, peas and lots of fresh basil leaves in vegan stock. It was delicious. Plenty left for tomorrow too.
  • just_Tomekjust_Tomek Posts: 8,455Member Member Posts: 8,455Member Member
    MaltedTea wrote: »
    ^^ That's an epic breakkie @just_Tomek

    Mine was two soft-boiled eggs with a garlic vegetable sauté and a sprinkling of low-fat cheese. The veggies were chopped Swiss chard, mushrooms and red onions.

    Nope. Last thing I cooked was last night dinner :) Still pretty good lol
  • weatherking2019weatherking2019 Posts: 525Member Member Posts: 525Member Member
    Roasted Chicken breast, roasted potatoes and broccoli. I also cooked egg bake ( green peas and spiral zucchini with mozzarella cheese) at the same time!
  • Safari_Gal_Safari_Gal_ Posts: 568Member Member Posts: 568Member Member
    acpgee wrote: »
    Roast chicken with cauliflower, carrots and broccoli tonight.. 🍴

    If you haven't tried spatchcocking the chicken I would really recommend that if you don't need to present a beautiful bird to be carved at the table. Cut down one side of the backbone and lay it flat skin side up pressing down with your palm on the breast to flatten it out. Cuts down roasting time approximately 30%. Also legs and breasts are done at the same time because in a conventional oven the perimeter is hotter (where the legs are) than the centre (where the breasts are). If I don't spatchcock I always end up with overcooked breasts when the legs are done.

    @acpgee - this is such a great idea!!! 💡 going to try this! 🤗
  • acpgeeacpgee Posts: 4,697Member Member Posts: 4,697Member Member
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.
  • snowflake954snowflake954 Posts: 4,602Member Member Posts: 4,602Member Member
    Grilled pork chops with pan fried cauliflower.
  • mjbnj0001mjbnj0001 Posts: 752Member Member Posts: 752Member Member
    acpgee wrote: »
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.

    I've often thought about doing a cassoulet-type dish. "-type" because I get hung up on goose and duck as ingredients. I'm not quite Continental enough for that, LOL.
  • acpgeeacpgee Posts: 4,697Member Member Posts: 4,697Member Member
    mjbnj0001 wrote: »
    acpgee wrote: »
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.

    I've often thought about doing a cassoulet-type dish. "-type" because I get hung up on goose and duck as ingredients. I'm not quite Continental enough for that, LOL.

    Here's a cassoulet recipe I have tried using chicken thighs instead of duck or goose confit.
    https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html
  • pessxxpessxx Posts: 438Member Member Posts: 438Member Member
    stir fry steak with sour and sweet sauce and pickled cucumbers
  • just_Tomekjust_Tomek Posts: 8,455Member Member Posts: 8,455Member Member
    Grilled whole rainbow trout, pan fried brussel sprouts, honey glazed carrots.
    I just came to a realization that I hardly eat meat anymore, seafood being the exception. This was not planned at all, but its because I absolutely love love love fish :)
    edited February 21
  • snowflake954snowflake954 Posts: 4,602Member Member Posts: 4,602Member Member
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.
  • cheryscherys Posts: 296Member Member Posts: 296Member Member
    panfried padron peppers with chilli, garlic and lean bacon. Yum.
  • just_Tomekjust_Tomek Posts: 8,455Member Member Posts: 8,455Member Member
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????
  • snowflake954snowflake954 Posts: 4,602Member Member Posts: 4,602Member Member
    just_Tomek wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.
  • just_Tomekjust_Tomek Posts: 8,455Member Member Posts: 8,455Member Member
    just_Tomek wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.

    Ahhhhh again with the terminology hahaha. Broth powder :)
    Try to source "Better Than Boulion". Great stuff.
    edited February 21
  • snowflake954snowflake954 Posts: 4,602Member Member Posts: 4,602Member Member
    just_Tomek wrote: »
    just_Tomek wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.

    Ahhhhh again with the terminology hahaha. Broth powder :)
    Try to source "Better Than Boulion". Great stuff.

    Can't--I live in Italy. This is the best I've found.
    I call them broth crystals because it's granular, not a powder.
    edited February 21
  • just_Tomekjust_Tomek Posts: 8,455Member Member Posts: 8,455Member Member
    just_Tomek wrote: »
    just_Tomek wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.

    Ahhhhh again with the terminology hahaha. Broth powder :)
    Try to source "Better Than Boulion". Great stuff.

    Can't--I live in Italy. This is the best I've found.
    I call them broth crystals because it's granular, not a powder.

    No idea why someone would disagree with you here lol Maybe try amazon?
  • RavenspurnRavenspurn Posts: 14Member Member Posts: 14Member Member
    Gravad Lax rolls with horseradish crème fraische, pomme purée, and dill dijonnaise.
    Total kcal a little over 500 per serving, buut good for the soul.
    edited February 22
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