What was the last meal you cooked?
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Made ground beef stroganoff with zucchini and shirataki noodles. Pretty good but not great. Used too much nutmeg - will delete that next time. Made four servings.3
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Last night was steamed tilapia loins with mashed cauliflower broccoli and cheese.2
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Roasted duck with apricot chipotle glaze and sautéed zucchini and onions.2
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Chicken marsala loaded with mushrooms, with garlic-y green beans on the side.3
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I made a sausage, mushroom and olive casserole. It was scrumptious!2
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I made a double batch of lemon risotto to the 3/4 point and refrigerated to support hubby, the week night cook. He can finish one Monday using the hotel technique for make ahead risotto. We can have the second risotto dinner on Friday.
https://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html1 -
I've put the pork chops in the marinade for Vietnamese chops tomorrow.
https://www.epicurious.com/recipes/food/views/vietnamese-pork-chops-51169530
Will do a Vietnamese roast aubergine salad with that
https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
and some plain rice.1 -
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Chicken and Vegetable Korma. Contains asparagus, celery, sugar snap peas, carrot, & onion; served over steamed rice.
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I've put the pork chops in the marinade for Vietnamese chops tomorrow.
https://www.epicurious.com/recipes/food/views/vietnamese-pork-chops-51169530
Will do a Vietnamese roast aubergine salad with that
https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
and some plain rice.
Can't wait to see these tabled.1 -
Here was Vietnamese dinner plus sautéed spinach. Despite using a meat thermometer the pork got over cooked. I think I need to take better account of continued cooking while the meat rests.
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Just made West African Peanut Stew from a recipe a friend from Ghana gave me! Hope I did her proud:)
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I messed up meatloaf, so I made Meatloaf Stew instead.3
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This was hubby’s plate - I didn’t eat avocado. Fried egg (using olive oil spray), roasted tomatoes (OMG - try them if you haven’t!), lean bacon and spinach bacon & feta salad. The salad was my favorite. I will easily make it weekly.3 -
Korean BBQ (bulgogi) and asparagus with oyster sauce.3
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777Gemma888 wrote: »
Easy.
Dump the sauce and the chicken (fresh or frozen) and cook as per usual.
When done, remove the chicken and saute the sauce to reduce or add your veggies and do a quick HP for couple minutes.
Add the chicken back in and cook until heater through and sauce reduces.
Easy.
It does sound easy ... I'll just have to make the masala sauce beforehand. 🙌 Thank you!1 -
I cooked up 2 steaks with a side of garlicky green beans and red skin potatoes. We also had a kale side salad with croutons and italian dressing.2
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Made pork tenderloin last night, homemade potato wedges, and a big salad.
This is in the crockpot for tonight:
https://sweetpeasandsaffron.com/slow-cooker-ginger-peanut-chicken-green-beans-baby-potatoes/3 -
I just got a sous vide for my birthday. Last night I made chicken piccata with artichokes and sun dried tomatoes. I wish I had taken pictures. It was pretty and delicious. Can't wait to make more things sous vide.1
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Right now Im obsessed with making "Alfredo". Its just red lentil pasta , organic grass fed ground beef (or turkey) seasoned the way you like it, mix in some spinach and add the Alfredo sauce!1
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Easy/cheating taco soup1
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RachelElser wrote: »0
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Made Minestrone soup last night.
Bacon, Onion, Celery, Garlic, Cabbage, Crushed tomato, Kale, Garbanzo beans, Ditalini
Sprinkle some parmesan cheese on top.
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I am making duck prosciutto.
First time I try this with cheaper legs instead of breasts. Motivation is a dinner party next month where I want to serve my new easy dinner party menu that includes spaghetti carbonara but one guest is Libyan and doesn't eat pork. Smoked salmon carbonara is also classic but I want to try it something closer to bacon so am trying carbonara with homemade duck prosciutto. If successful his Spanish girlfriend will probably also be happy to find something with a similar flavor profile to serrano ham that he can eat.
Duck legs are curing with 4 parts salt to 1 part sugar in a ziplock bag in the fridge. This is way easier and requires less rooom than packing in an inch of salt.
I normally cure for 24-48 hours after which it is safe to eat the duck prosciutto raw, best sliced thin. I normally dry at low temperature on the dehydrator for 10 hours to get a dryer texture. This time I will "hang" one leg in the refrigerator by putting in in a metal colander over a bowl for two weeks to compare the flavour of letting it age more slowly vs using a dehydrator.1 -
I am making duck prosciutto.
First time I try this with cheaper legs instead of breasts. Motivation is a dinner party next month where I want to serve my new easy dinner party menu that includes spaghetti carbonara but one guest is Libyan and doesn't eat pork. Smoked salmon carbonara is also classic but I want to try it something closer to bacon so am trying carbonara with homemade duck prosciutto. If successful his Spanish girlfriend will probably also be happy to find something with a similar flavor profile to serrano ham that he can eat.
Duck legs are curing with 4 parts salt to 1 part sugar in a ziplock bag in the fridge. This is way easier and requires less rooom than packing in an inch of salt.
I normally cure for 24-48 hours after which it is safe to eat the duck prosciutto raw, best sliced thin. I normally dry at low temperature on the dehydrator for 10 hours to get a dryer texture. This time I will "hang" one leg in the refrigerator by putting in in a metal colander over a bowl for two weeks to compare the flavour of letting it age more slowly vs using a dehydrator.
Fascinating read. I always enjoy all your preludes to hosting dinner peeps.1 -
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[Not] Chana Dal using this recipe from Mark Bittman in the NYTimes. I wasn't able to find any chana dal so I used split peas instead. I also added mustard seeds and used 2 and a halfish cups of water instead of 4. Had I used four it would have been way too soupy.
Next time if I use the same type of legumes, I'll probably use 2 cups of water and keep the spices that I used the same, mustard seed included.1 -
Pancakes . Fat Tuesday.1
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Last thing I cooked/ate was steamed broccoli, carrots, mushrooms, onions, red, orange and yellow peppers with salt, pepper, garlic and some cayenne. I had it Monday night.1
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