What was the last meal you cooked?
Replies
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4
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Monday evening (08/26): first day back from vacation, and "back on the plan": grilled lemon-pepper cod, grilled asparagus, rice, simple salad. Was in Ontario, Canada, and managed to avoid things such as poutine, beavertails and other caloric goodies, while getting in lots of activity. But did indulge in some ice cream occasionally, LOL.
Pics:
1. Monday dinner.
2. biking along a greenbelt trail in Ottawa.
I just got back from visiting my mom in Ottawa. I did eat a poutine, which wasn't worth the calories. What are beavertails?2 -
Sunday I made Carla Lalli Music's recipe for rack roasted chicken with potatoes (but without the gravy) and yesterday I made the pita recipe in Joan Nathan's cookbook King Solomon's Table, which I checked out on ebook from one of my local libraries.
The pita is more reliable, in terms of a pocket than the recipe that I normally use, but it's not as flavorful and it's a bit more finicky. They do, however, have significantly fewer calories by virtue of the recipe calling for less flour by weight. I might make another batch next week and do the second rise overnight in the fridge which should help with flavor development.3 -
Monday evening (08/26): first day back from vacation, and "back on the plan": grilled lemon-pepper cod, grilled asparagus, rice, simple salad. Was in Ontario, Canada, and managed to avoid things such as poutine, beavertails and other caloric goodies, while getting in lots of activity. But did indulge in some ice cream occasionally, LOL.
Pics:
1. Monday dinner.
2. biking along a greenbelt trail in Ottawa.
I just got back from visiting my mom in Ottawa. I did eat a poutine, which wasn't worth the calories. What are beavertails?
There's a beavertail shop in the Ottawa Byward Market. They are the love child of a doughnut and pancake, shaped like a beavertail (i.e., the head of a tennis racquet but elongated). Served as is, warm, often with toppings ranging from powdered sugar to maple glaze to whatever. Besides Byward, I take it they are available at other baked goods outlets.
I agree with your observation on poutine. But I can't tell that to my daughter and her Canadian husband. It'd be sacrilege, LOL.2 -
Sunday I made Carla Lalli Music's recipe for rack roasted chicken with potatoes (but without the gravy) and yesterday I made the pita recipe in Joan Nathan's cookbook King Solomon's Table, which I checked out on ebook from one of my local libraries.
The pita is more reliable, in terms of a pocket than the recipe that I normally use, but it's not as flavorful and it's a bit more finicky. They do, however, have significantly fewer calories by virtue of the recipe calling for less flour by weight. I might make another batch next week and do the second rise overnight in the fridge which should help with flavor development.
Try the Food Wishes pita method. Works OK. https://foodwishes.blogspot.com/2013/04/pita-bread-whats-in-your-pocket.html
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Sunday I made Carla Lalli Music's recipe for rack roasted chicken with potatoes (but without the gravy) and yesterday I made the pita recipe in Joan Nathan's cookbook King Solomon's Table, which I checked out on ebook from one of my local libraries.
The pita is more reliable, in terms of a pocket than the recipe that I normally use, but it's not as flavorful and it's a bit more finicky. They do, however, have significantly fewer calories by virtue of the recipe calling for less flour by weight. I might make another batch next week and do the second rise overnight in the fridge which should help with flavor development.
Try the Food Wishes pita method. Works OK. https://foodwishes.blogspot.com/2013/04/pita-bread-whats-in-your-pocket.html
Interesting recipe, thanks - it's dissimilar to the one I usually use in that all of the recipies I use don't call for essentially making a sponge. I generally don't have a whole lot of trouble getting my pita to puff up. I've been making it more or less all summer at this point, primarily using a recipe from America's Test Kitchen. It's somewhat similar to this one, but the only flour that's used is bread flour.
The two most important things for creating a pocket seem to be how thin you roll it out and how moist the dough is. A very hot cooking environment is also very helpful - I typically cook them on a pizza stone in a 555F oven (as hot as my oven can go to). Sometimes I'll turn the convection on but it doesn't seem to make a difference.4 -
Fish tacos (baked) with arugula/watermelon/feta cheese salad sprinkled with a few pine nuts and topped with balsamic glaze. No pic, sorry.2
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Zucchini Lasagna
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Breakfast a la Italien Style
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Last night was: Cauliflower mac and cheese with shrimp! Needed a quick but tasty dinner
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Unstuffed Cabbage Soup - I made a trip to the organic farm stand and went with a recipe that would use the veggies available.2
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The last good meal? Roasted flat iron steak with petite gold potatoes and asparagus. The last good thing I cooked was grilled chicken schwarma. Last good thing I made was an edamame, green bean, dried cranberry and feta salad.
I've had a whole lot of man that was disgusting the last week or so trying new things.3 -
Rain here in coastal NJ USA today means no grilling. Outside. Fallback meal: a stovetop, one-pot, chicken and rice dish with veggies. Recipe adapted from "Laura in the Kitchen," youtube.
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Does reheat count? I put leftover cauliflower pizza in the air fryer. It was better the second time around2
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@acpgee Ooh did you make that pickled daikon radish or did you buy it? I am living in Japan now and just had daikon radish with sesame dressing, so good.
The pickled daikon was store bought. When you have daikon with sesame dressing, is it just plain shredded radish? We've got some Japanese store bought sesame dressing I could use.1 -
Steak and Potatoes with left over Coleslaw was what's for dinner
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sweet & sour chicken with peppers, onions and pineapple with an egg roll (store bought egg roll)
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Instant pot meatloaf, red potatoes and carrots. 45 minutes, one pot.2
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Scallops! - seared with olive oil, garlic and rosemary.2
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@acpgee cool I’ll have to see if I can find it pickled here at one of the markets.
I just julienne cut it and then added the Japanese sesame dressing to it. We had tried a sample at the market and that is how they made it.
I pick it up at my Asian supermarket in the Japanese section. The package looks like this.
https://www.souschef.co.uk/products/pickled-daikon-taro?variant=16899139207226¤cy=GBP&gclid=CjwKCAjwtajrBRBVEiwA8w2Q8KV-Dcu2W-xjK4Jwv4qEJvoH9R2pTc1r2eR523ju5Nkhsj4K6WanERoC53kQAvD_BwE2 -
I cut up 3 oz chopped beef round steak and browned it in small pan in a little olive oil, I added 4 oz frozen mixed vegetables and maybe a half tablespoon dried onion. I mixed together about a tablespoon of chili sauce (bottom of jar), tablespoon of ketchup, 2 tsps worcestershire sauce and about a half cup of diet Pepsi [these are pared down ingredients for a cola chicken recipe I have except the chili sauce]. I just shook them together in chili jar and added mixture to pan and let it simmer until veggies tender. It was delicious.2
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Dinner with a visiting old friend at my place. Charred miso/mirin dressed aubergine, Vietnamese garlic butter noodles with prawns plus a few ribs for one diner who can't digest shellfish, stir fried okra with Chinese olive vegetable paste, homemade pina colada sorbet garnished with fine slivers of kaffir lime leaf, toasted coconut and a homemade coconut macaroon.
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Turkey burger and tater tots..1
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Grilled baby gem with feta and balsamic drizzle, penne alla vodka with a side of courgette sauteed with tapenade.
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Ma po tofu, garlic sauteed frozen peas and edamame, overcooked roast broccoli, rice.
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Portabella burger topped with grilled peaches and guacamole served with a side of sweet potato rounds. 🍔3 -
A not a unique except to me breakfast: 1 oz spinach leaves, 1 oz diced ham, 1 oz green & red pepper, 1 oz purple onion*, 1 large egg salt and pepper. Briefly sautee veggies add scrambled egg cook till done, top with small amount of reduced sugar ketchup, serve with one slice of wheat bread and country crock spread. Hmmm!
*picked from supermarket salad bar.3
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