What was the last meal you cooked?
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Linguine con bottarga.
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Geez, I can't remember the last time I actually cooked something. I live alone and travel a lot so I'm real bad about eating already prepared meals. I think the actual last thing I actually took the time to cook was some veggies and Alfredo chicken.1
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As a result of jetlag from returning from vacation yesterday morning I woke up very early this morning at 7:40 am. We normally sleep in until noon on Sundays. Made pancakes for breakfast, pickled some carrots, went to the gym. Spotted a 1.5 kg bag of pottoes bought pre vacation (thus at least two weeks old) and got over ambitious and spent the entire afternoon making a huge batch of gnocchi to freeze.2
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I'm cooking right now. Seabass with kale and jerusalem artichoke salad.2
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Partner is making butter chickpea tofu (grocery store didn't have paneer so we substituted) with rice and browned naan (garlic and sea salt) while I coach him from the bedroom.
I've caught the flu and can't stand up but I had cooked chickpeas earlier this week and set aside for this so it's getting made one way or the other (he's taken great leaps in his culinary skills today because I'm allergic to cumin so he had to learn to make garam masala, chili powder and curry powder from scratch without cumin, how to work with tofu and how to cook butter sauce). My apartment smells lovely despite the illness so he's doing pretty good!3 -
Made a homemade baked chicken parmesan with a side of penne tossed with leftover sauce and steamed garlic broccoli. c:2
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Geez, I can't remember the last time I actually cooked something. I live alone and travel a lot so I'm real bad about eating already prepared meals. I think the actual last thing I actually took the time to cook was some veggies and Alfredo chicken.
While I don't travel a lot, I do cook for one person. My suggestion is to scale down recipes a lot. There definitely are books and probably blogs that are aimed at cooking for one or two people, but it's easy enough of half a lot of recipes (some baked goods not included).2 -
I don't know that I'd call it a meal, but I made macarons this evening. Just the shells - I have no real desire to make a filling this evening, but I'm eating one with lingonberry jam right now.3
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I heated up some brats and cabbage, topping the cabbage with butter, black pepper, and salt.4
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Tonight (Monday): a chilly evening calls out for some chile. This is a slowcooker recipe for "fiesta chicken" that I tinkered up a bit for stovetop prep, as I was a little pressed for time before dinner (including dicing/browning, total was about 1:30 rather than 3:00+ hrs in the slow cooker). Simple recipe: rough diced chicken breast, canned low-salt black beans and red kidney beans (rinsed/drained), a bag of frozen corn, a couple jars of chunky salsa, a dash of chicken stock, fresh diced onions and peppers, and additional flavorings: cumin, chile powder, granulated onion and garlic, black pepper, oregano and cilantro (all to taste; the salsa and cheese provided enough - or more - sodium than we needed). Moist enough to warrant a bowl, when drained suitable for a tortilla. Dicing the chicken is important, as the small pieces allow quick cooking.
1. Prepared (yes, that's the vessel of my large, old, jiggle-top slow cooker; there's enough for 2 nights' family dinner and a couple of take-to-work lunches).
2. Served in the tortilla format (ready to fold).
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It was hubby's turn to cook last night but I made the linguine carbonara, because he gets stressed out by recipes that require last minute work (tossing pasta in the egg/cheese/pasta water mixture). He made sautéed spinach to go with that.1
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Spaghetti squash with ground sausage, tomato sauce, Italian seasoning and cheese.1
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Sweet potato stuffed with lime marinated chicken, topped with a dill greek yogurt garlic sauce and diced avocado.
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Sunday for brunch I made the misses and myself a cheese steak omelette with sauteed mushrooms and onions. With freshly grated parmesan and smoked provolone cheeses.3
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A chicken casserole with whole grain pasta and peas, topped with parmesan cheese and sauce was tomato. First time using whole grain to make this, it was pretty good. Tried to take a picture that didn't work out.4
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Another "soup season" entree ... pumpkin/white bean. Very easy to make, filling, warm for a wintry storm night and somewhat sweet (uses apple cider) ... makes a good counterpoint to the leftover savory "fiesta chicken" chile made last night. Unfortunately for photographic purposes, though, this is "orange thick winter soup number 42 (LOL)," but here it is anyway ...
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Spaghetti squash with turkey marinara!! Yummmy!!2
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NSthingoldline wrote: »I meal prep the day before I go back to work for 4 back to back 12 hr shifts.
Yesterday, I made slow cooker chicken tikka masala (served on basmati) and spicy thai chicken coconut soup.
Sorry, no photos but SOOOO delicious!
DROOLING! Love tikka masala and also anything thai!!!!! Ive been craving chicken panang but my local wegmans stopped carrying thai basil and its just not the same without it1 -
Last night we had ratatouille (really veggie tian) and chicken parm without the breading. Tons of fresh basil on everything. No leftovers. My sons and husband had several helpings.2
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Last night was chicken and tortellini soup with parmesan cheese bread...it was scrumptious and the kids and the hubby loved it. I made enough that the hubs and I can eat leftovers for lunch the rest of the week. Yeah2
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This is dinner tonight.
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BBQ chicken wings and sauteed veggies.
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777Gemma888 wrote: »BBQ chicken wings and sauteed veggies.
Is the picture on the bottom left caramelized onions? It's too blurry/close up for me to figure it out.2 -
Cooked is maybe a stretch, but dinner last night was meatballs from the grocery store (made in house) browned and then simmered in tomato sauce with gnocchi (from another grocery store - also made locally). I'd had the gnocchi before, but I had never had those specific meatballs or that tomato sauce. It ended up tasting shockingly good. I figured nothing would be bad, but I didn't think it would be nearly as good as it was.1
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Cooked is maybe a stretch ...
Don't worry, no one is keeping score here. You did some kind of manipulation to bring the meal together; that counts as "cooking" in my book, LOL. There are some awesome home chefs on this website, it's great to see what they're doing, but I don't fret about meeting their creativity/execution standards. As long as I don't poison the family accidentally, I'm content, LOL.
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Another "Soup Season Entree" - Chicken Barley Stew, slowcooker version. Good for this winter's night, and a couple more. With previous soups leftovers, this means I'm done with primary cooking for a few days, and as a "legacy of Superstorm Sandy" (we lost power for a week), I now have nutritious stuff prepared that I can reheat if the power goes wonky over the next couple of days (we have an electric stove - so I can fall back onto the portable butane stove from our boat for reheating).
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labtech666 wrote: »No pics because it really isn't very photogenic, but I made a butternut squash and red lentil curry in the slow cooker yesterday which was lovely and really filling.
Can I get your recipe for this? Sounds yummy, and we happen to have both a bnut squash & lentils sitting in the pantry!1 -
Most recent new recipe was a pair; Crab Cakes and Potato-Kale Cakes.
Most recent overall was Spaghetti Squash w/ Minced Chicken and Marinara Sauce. My 6yr old loves it and it’s practically effortless, so it’s become a go-to meal for nights when he has evening sports practice.4 -
777Gemma888 wrote: »BBQ chicken wings and sauteed veggies.
Is the picture on the bottom left caramelized onions? It's too blurry/close up for me to figure it out.
That it is. My sister took the photo with it still in the pan, steaming.
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I'll see if my wife has pics, but last night we made Shrimp and Pasta. My wife is gluten free and dairy free (except goat, sheep and A2/A2 varieties on rare occasion), so making Shrimp Scampi has been a challenge in the past. Though there are some pretty great GF pastas now, making a sauce that's not just vegan butter or Olive Oil has been my challenge -- I do all the cooking.
Found a keeper last night. Used my InstaPot. Took half a large onion, five cloves of garlic, a red pepper and a tomato. Sauteed it in some olive oil in the IP. Added in some Oregano and Basil, salt, a TBS of sugar and a splash of Balsamic Vinegar and salt to taste (around a tsp) and some Cayenne (just a small pinch). Cooked down with lid for around 15 minutes.
Took a pound of portabello mushrooms and fresh spinach and put in a large, deep saucepan with vegan butter (2 TBS or so) and Olive Oil. While that started, boiled the water and put on GF Fettucini.
After the spinach cooked off a bit with the mushrooms, add in the red pepper/onion mixture from the Instapot. Formed a nice thick sauce. When pasta hits around five minutes, threw in a pound of prepped, raw shrimp. I bought frozen raw that were already cleaned/deveined and shelled.
Drained pasta, added into to saucepan just when the shrimp turned pink. Garnished with fresh basil. Grated up a bit of Pecorino for garnish (sheep parm that my wife can handle).
It was amazing.2
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