What was the last meal you cooked?
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I'm going to make a pot of chili today with a mix of kidney and black beans and homemade beef broth.2
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Tortellini made with ricotta and spinach. I made a simple tomato sauce with EVOO and put freshly grated Parmigiano Reggiano on top. This was for the family--6 of us. There was none leftover for me so I ate barley and lentils in a tomato sauce.2
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Dutch dinner tonight. Hubby made dutch herring salad with beet root and pickled onions. Split pea soup from the batch I made, pulled out of the freezer. Apple crumble.
Sort-of funny story. I used to work for one of the premiere worldwide consultancies. We had a meeting in Amsterdam, my first time in the Netherlands. After a few days, where we had dined Italian, Indonesian ("Rijsttafel"), etc., I asked the in-country host in a Continental restaurant, "Anything here 'Dutch'?" He pointed out one dish, "hotchpotch"), which I ordered. It was a boiled-to-death plain veg stew with a dollop of black pudding perched on top. We get the English word "hodgepodge" from this. My grandfather used to love herring with beets; I sometimes have a serving in memory of this.3 -
Dutch dinner tonight. Hubby made dutch herring salad with beet root and pickled onions. Split pea soup from the batch I made, pulled out of the freezer. Apple crumble.
Sort-of funny story. I used to work for one of the premiere worldwide consultancies. We had a meeting in Amsterdam, my first time in the Netherlands. After a few days, where we had dined Italian, Indonesian ("Rijsttafel"), etc., I asked the in-country host in a Continental restaurant, "Anything here 'Dutch'?" He pointed out one dish, "hotchpotch"), which I ordered. It was a boiled-to-death plain veg stew with a dollop of black pudding perched on top. We get the English word "hodgepodge" from this. My grandfather used to love herring with beets; I sometimes have a serving in memory of this.
We moved from the Netherlands back to the UK in 2008. A lot of dutch food is boring and stodgy like traditional English food. Hutspot (you use a non traditional spelling) is among those. But there are a few culinary highlights you shouldn't miss next time you are there:
-raw salted herring (not the pickled stuff--this is working man's sashimi)
-smoked eel
-bitterballen (a bar snack of croquettes made from deep fried balls of breaded congealed beef stew, so liquid when you bite into one)
-bitterkoekjes (almond macaroons similar to amaretti)
-stroopwaffel (mini cookie size waffles sandwiching a layer of molasses, sold nowadays in Starbucks outside of NL)
-old goat cheese (known outside of NL as goat gouda and similar to pecorino)2 -
I did a Korean chicken with a brown rice. Used gochujang paste with ginger , garlic, and soy sauce. Sesame oil. Cooked the boil in bag rice in chicken broth and water. Sauteed up shallots, vidalia, yellow bell and garlic and once the rice was done, I mixed it with the veg. Super yummy and filling!!2
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Rump steak, oven fries done in the air fryer, hollandaise, tomato salad, sauteed frozen peas.
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Dutch dinner tonight. Hubby made dutch herring salad with beet root and pickled onions. Split pea soup from the batch I made, pulled out of the freezer. Apple crumble.
Sort-of funny story. I used to work for one of the premiere worldwide consultancies. We had a meeting in Amsterdam, my first time in the Netherlands. After a few days, where we had dined Italian, Indonesian ("Rijsttafel"), etc., I asked the in-country host in a Continental restaurant, "Anything here 'Dutch'?" He pointed out one dish, "hotchpotch"), which I ordered. It was a boiled-to-death plain veg stew with a dollop of black pudding perched on top. We get the English word "hodgepodge" from this. My grandfather used to love herring with beets; I sometimes have a serving in memory of this.
We moved from the Netherlands back to the UK in 2008. A lot of dutch food is boring and stodgy like traditional English food. Hutspot (you use a non traditional spelling) is among those. But there are a few culinary highlights you shouldn't miss next time you are there:
-raw salted herring (not the pickled stuff--this is working man's sashimi)
-smoked eel
-bitterballen (a bar snack of croquettes made from deep fried balls of breaded congealed beef stew, so liquid when you bite into one)
-bitterkoekjes (almond macaroons similar to amaretti)
-stroopwaffel (mini cookie size waffles sandwiching a layer of molasses, sold nowadays in Starbucks outside of NL)
-old goat cheese (known outside of NL as goat gouda and similar to pecorino)
Thanks. I was fortunate enough to stay in Amsterdam for a couple of trips, plus Eindhoven for a client and lodging in Amersfoort. I liked the NL, extremely pleasant folks. Being retired now, I will not likely get there again, although as a cyclist in my leisure, there's a certain attraction ...2 -
Smoked a whole wild hog today for the game. Probably had enough sodium on it to last me a week but it was great!!
also fried up some lumpia my mom made2 -
Today still using leftovers. I made basmati rice with a sauce of lentils and tomato, salad, navel oranges, panettone and other sweets.3
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Delicious stuffed bell peppers!! Brown rice, taco meat, black beans, cheese, onions, garlic, and baked in the oven! Heavenly1
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Tonight (Monday, 01/06): roast chicken breast, baked potato, sauteed Italian-style eggplant (eggplant, tomatoes, onion, garlic, seasonings). About 863 cals as shown, per MFP (65g protein, 25g fat - mostly olive oil, 96g carb). This is a pretty simple meal.
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2 lamb chops with rosemary, paprika-roasted potatoes, and green beans (and a dr. pepper). About a thousand calories but I had room for it in the daily allotment. I think I need a bigger plate.
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jayhschmidt wrote: »2 lamb chops with rosemary, paprika-roasted potatoes, and green beans (and a dr. pepper). About a thousand calories but I had room for it in the daily allotment. I think I need a bigger plate.
1000 calories? I'm legit shocked!0 -
I just started mid-December trying Dream Dinners - not all 'calorie-friendly' but meals put together with each step in a bag where you freeze then take out and cook and eat and/or re-freeze portions. trying to re-start my cooking at home. so last night after work I cooked 2 meals I had thawed and needed to fix - meatballs in a sweet sesame glaze and a chicken wild rice soup. I will try the soup today for lunch - the meatballs I still need to fix some rice to go with so they may end up being frozen into individual servings until I return from vacation!1
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Today I made my husbands favorite--Pasta with butter. I used penne pasta cooked al dente, after I drained it I put it back in the pan and put cutup slices of butter on to melt, stir, then I sprinkled freshly grated Parmigiano Reggiano on top, stirred again and added a little of the cooking water (that I saved in a cup), stir again and serve. More cheese can be sprinkled on top at the table. The trick is to use a very good quality semolino pasta. This is very simple and anyone can do it.2
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I made chicken and gnocci soup yesterday in the crock pot2
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BuffaloChixSalad wrote: »jayhschmidt wrote: »2 lamb chops with rosemary, paprika-roasted potatoes, and green beans (and a dr. pepper). About a thousand calories but I had room for it in the daily allotment. I think I need a bigger plate.
1000 calories? I'm legit shocked!
Thats not 1000 calories, unless they used a whole lot of butter or oil.🤔0 -
BuffaloChixSalad wrote: »jayhschmidt wrote: »2 lamb chops with rosemary, paprika-roasted potatoes, and green beans (and a dr. pepper). About a thousand calories but I had room for it in the daily allotment. I think I need a bigger plate.
1000 calories? I'm legit shocked!
Thats not 1000 calories, unless they used a whole lot of butter or oil.🤔
Given that it's lamb, I can believe it. Lamb meat can have as much as 50% fat (especially ribs) if not trimmed well, and even if you trim visible fat well it still ends up fatty. If fat isn't trimmed at all, it can make up as much as 60% of the nutrient weight and something like 75% of the calories!2 -
BuffaloChixSalad wrote: »jayhschmidt wrote: »2 lamb chops with rosemary, paprika-roasted potatoes, and green beans (and a dr. pepper). About a thousand calories but I had room for it in the daily allotment. I think I need a bigger plate.
1000 calories? I'm legit shocked!
Thats not 1000 calories, unless they used a whole lot of butter or oil.🤔
poster did say and a Dr Pepper.
If it was a can of non diet Dr Pepper, that would add couple of hundred calories?
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Pasta (mezza maniche) with porcini mushrooms, EVOO, garlic, white wine, a touch of pepper flakes, and veg broth. Freshly grated Parmigiano Reggiano on top.3
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Air fried chicken leg meat, homemade black beans and southern style mixed greens4
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Tomato soup and grilled cheese sandwiches (w/ garlic, yum!)2
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Pasta with tuna and green olives--a family favorite.1
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Last night pieces of chicken breast wrapped in "speck" (a cured, thinly sliced pork product) and browned in a nonstick pan until carmelized on the outside. Then I pan fried raw cauliflower in EVOO and spices until crusty.1
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Baked lemon-pepper parmesan panko flounder, plus sides (incl. sauteed spinach, seen cooking top left). Actually, after inspection, popped this pan back into the oven for a few more minutes, so final product is a bit more toasty brown. Sides include brown rice and steamed veggies. About to go figure the MFP macros now.
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snowflake954 wrote: »Pasta with tuna and green olives--a family favorite.
how was the tuna prepared?1 -
snowflake954 wrote: »Pasta with tuna and green olives--a family favorite.
how was the tuna prepared?
We have canned tuna packed in olive oil. I squeeze the oil into a pan and add chopped salty green olives, garlic powder, red pepper flakes and a bit of pepper. I heat this up and when it boils for a minute I add some of the brine (I do not add any other salt)and bring to a boil again. As soon as it boils I turn off the flame. After a few minutes I add the tuna and stir. I don't like to overcook tuna, it's already cooked. When the pasta is al dente and drained, I add the sauce plus fresh basil, if I have it, and stir a little to coat.2 -
No photos. But I made Mexican stuffed shells.
I took ground chicken, cooked it & seasoned it with taco seasoning, I also added onion, jalapeno & some Rotel to the meat. I boiled 12 jumbo pasta shells, stuffed them with the meat and put them in a 9x9 baking dish. Then mixed a 1/2 cup of taco sauce and a 1/2 cup of salsa and poured it on top of the shells, topped it was a 1/2 cup of shredded cheddar and baked til melty. Served them with sour cream. 121cal, 9g protein and 10g carb per shell, very tasty and filling.2 -
snowflake954 wrote: »snowflake954 wrote: »Pasta with tuna and green olives--a family favorite.
how was the tuna prepared?
We have canned tuna packed in olive oil. I squeeze the oil into a pan and add chopped salty green olives, garlic powder, red pepper flakes and a bit of pepper. I heat this up and when it boils for a minute I add some of the brine (I do not add any other salt)and bring to a boil again. As soon as it boils I turn off the flame. After a few minutes I add the tuna and stir. I don't like to overcook tuna, it's already cooked. When the pasta is al dente and drained, I add the sauce plus fresh basil, if I have it, and stir a little to coat.
Interesting. Worth a try, thanks. Over the years, I've often given a little thought to what to do with the oil besides flush it down the drain, but never turned thought into action. Good for you.1 -
Speck is the dutch word for bacon.1
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