What was the last meal you cooked?

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Replies

  • ChrysalisCove
    ChrysalisCove Posts: 975 Member
    Just joining in so no photos yet, but we are trying out lots of new recipes! This week we’ve had:

    Veggie-Loaded Fried Rice
    Ham and Bean Soup w/ Cornbread
    Hong Kong Style Baked Pork Chop Rice
    Spaghetti Squash w/ Sweet Potato Cream Sauce
    Parmesan-Mushroom Quinoa

    Much to my (pleasant) surprise, my 6yr old hasn’t turned up his nose to a single dish!
  • WilmaValley
    WilmaValley Posts: 1,092 Member
    Turkey chili!
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    "Soup season" continues with a curried lentil-carrot soup. It's a wet, cool January day, and I'm not motivated to ride my bike in the rain, nor walk, so what's left for a guy to do? January household organizational chores and cook, obviously, LOL. This is a thick, hearty, filling, healthy soup.

    Pics:
    (1) prepped and going towards 60-min simmer
    (2) done and blended with immersion blender
    (3) served (this is my Food Magazine cover shot, LOL). That's a dab of greek yogurt as a garnish.

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  • Suuzanne37
    Suuzanne37 Posts: 114 Member
    Baked Chicken Thighs & Riced Cauliflower✨💫
  • LighterBites
    LighterBites Posts: 38 Member
    Mexican Squash Casserole for dinner tonight.
    Frozen Blueberry and Greek Yogurt Bites for desserts for the week.
  • IsETHome
    IsETHome Posts: 386 Member
    edited January 2019
    Elle's low cal stirfry. All this on the plate is 365 calories (measures). Can of artichoke hearts, 1/4 cup snap peas, just under 4 oz ham, 1/2 cup fresh pineapple, chili pepper, 1/4 cup brown rice, 1/4 of a roasted red pepper, lemon juice, pepper to taste & sarachi on top.
  • 777Gemma888
    777Gemma888 Posts: 9,578 Member
    edited January 2019
    We felt like eating plantains, so we were inspired to make a south of the border meets Italian lasagna. We used annatto seeds oil to colour and flavor the minced beef, fried the slithers of plantain to mimick lasagna, used crema in place of ricotta and Oaxaca cheese instead of mixed Italian cheeses. Naturally, we add sofrito with sweet Mexican chili to add that layer of flavor above the nuttiness annatto lends. There is also pimento + blue cheese stuffed olives within the layers. Sooooo good!

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  • GreenValli
    GreenValli Posts: 1,054 Member
    Crockpot Mexican Beef. Made with a can of tomatoes, round steak, potatoes, onions, beef broth, and spices. Not my favorite meal, though.
  • rainingribbons
    rainingribbons Posts: 1,051 Member
    Thai noodle dish with stir-fry veggies, chicken, and a spicy peanut sauce. c:
  • bbhall60
    bbhall60 Posts: 3 Member
    Sorry no picturebut have a pot of beef barley soup on stove, lots of veg in it and light on the barley. Will eat this with a salad for a few days.
  • amgreenwell
    amgreenwell Posts: 1,267 Member
    Crock pot cranberry meatballs, steamed broccoli and sweet potatoes
    This weekend it was a quick chicken and dumplins (which was AMAZING), pork tenderloin and roasted green beans
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Baked Mediterranean-style lemon chicken. Served with brown rice and steamed mixed veggies. That's for the family. For me: this still being "soup season," I had the last portions of the curried carrot soup from the other day. The curry flavor gets better as time goes on. Of course, I *DID* have a piece of the chicken; you know, for strictly, um, quality-control purposes (LOL).

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  • amgreenwell
    amgreenwell Posts: 1,267 Member
    Last night was yummy roasted chicken sausage with roasted squash, brussel sprouts and apples
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    OK, another "soup season" entry. Or entree, LOL. For lack of a better name, this is "Doctor's Winter Veggie Soup," and the recipe is one we have from our nutritionist. All fresh ingredients - acorn squash, redskin potatoes, celery, onion, garlic, tomatoes, kale, carrots) - except: chicken stock, canned beans and flavorings (cinnamon, basil, thyme). No salt or pepper. Lighter than the stew-y cabbage and carrot soups I've been making, as you might expect from a nutrition consult.

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  • 777Gemma888
    777Gemma888 Posts: 9,578 Member
    Attempted to make piripiri chicken with roasted potatoes and carrots. Asked the OP to make slithered almonds green beans for variety.

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  • suziecue25
    suziecue25 Posts: 289 Member
    Last night was prawn chow mein, stir fry veg and wholewheat noodles
  • acpgee
    acpgee Posts: 7,956 Member
    Making Dutch split pea soup now for dinner tomorrow. It's best when it has been standing for a day. We were gifted some lomos de bonito at Christmas that we need to use up before going on vacation Saturday. That's a Spanish salted cured wet tuna loin that tasted a lot like dutch herring, so we will make a traditional herring salad tomorrow as a starter. That's with gherkins, beet roots, apple and hard boiled eggs.
  • aokoye
    aokoye Posts: 3,495 Member
    Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.

    For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.
  • acpgee
    acpgee Posts: 7,956 Member
    aokoye wrote: »
    Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.

    For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.

    I love SE Asian salads. This is the template I use. Skip the oil and frying the scallions and just buy ready made fried scallions or onions to use as a topping.
    https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut

  • suziecue25
    suziecue25 Posts: 289 Member
    Tonight was grilled salmon, roasted Mediterranean veggies & new potatoes
  • Keto_Vampire
    Keto_Vampire Posts: 1,670 Member
    edited January 2019
    96% lean ground beef + sea salt + Fage 0% Greek yogurt...an "ugly" abomination that tastes waaay better than it looks & is ridiculously low in kcals & is simple; added bonus = hot/cold contrast (re-occurring theme with my favorite food combinations) . Need to start taking pictures of these abominations/monstrosities...will do so next time
  • aokoye
    aokoye Posts: 3,495 Member
    acpgee wrote: »
    aokoye wrote: »
    Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.

    For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.

    I love SE Asian salads. This is the template I use. Skip the oil and frying the scallions and just buy ready made fried scallions or onions to use as a topping.
    https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut

    I'm also a big fan of SE Asian salads, and food in general. I typically skip fried shallots in general. I could just get store bought ones, but I know I would probably be tempted to snack on them, and I honestly don't miss them. The last time I made that salad I used the outdoor grill, but this time I brought out the grill pan which I typically am not a big fan of cooking on (clean up is a pain), but I'm glad I did. It's a great pan, heats really evenly, but cleaning between the grooves sucks.
  • SlimmFit
    SlimmFit Posts: 37 Member
    edited January 2019
    Zesty Lemon Pepper Salmon
    ;)
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  • cbstewart88
    cbstewart88 Posts: 453 Member
    I don't remember. I think it was sometime back in the 80s......
  • acpgee
    acpgee Posts: 7,956 Member
    Leaving for vacation tomorrow and made a bunch of sandwiches to avoid overpriced yucky airport food. Homemade fresh brown bread, comte cheese, nduja, salami, cucumber for crunch, kewpie mayonnaise to stick it all together.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    "Soup Season" entree number 5: "lentilstrone" (recipe from our nutritionist). A bit of Italian-Asian fusion by the ingredients (below). Maybe I should call this "Marco Polo" soup. Onions, carrots, garlic, celery, peas, bok choy, zucchini, scallions, lentils, tomatoes, basil, parsley, lemon pepper, miso paste, thyme, stock. Great for a cold Friday evening.

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  • LighterBites
    LighterBites Posts: 38 Member
    Last night I cooked an extra spicy pork stir fry.
    Today I whizzed up some black beans, sour cream and jalapeño's for wraps along with raw veggies for lunch and for breakfast for the week I scrambled eggs and sautéed some zucchini.
    Tonight is chili rubbed steaks, Tex-Mex coleslaw and baked spicy sweet potato fries.

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