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just_Tomek wrote: »snowflake954 wrote: »Whole wheat pasta (Molisana) with broccoli di rape and EVOO. This is my favorite. It's seasonal because here this is the season of broccoli di rape. Once spring is on the way and the plant flowers out (yellow flowers) we won't be able to buy it anymore.
is this what I would call rapini? If so, could you please share your recipe?
Sure!!!! It's the simplest thing. Clean the plant. Discard any yellowed or imperfect leaves or stems. I put the bigger leaves and tender stems in one pile and the buds and very tender leaves in another. Rinse the first group and set aside, rinse the second and set aside. Boil water and add double the salt you usually do. When the water is boiling throw in the first group and push under water with a slotted spoon, after about 3 minutes throw in the second group and boil about 2 minutes. Turn off the heat and fish out all the greens with the slotted spoon. I put them in a big bowl and set aside (they will finish cooking by themselves). the greens should be a bright green. In the same water used to boil the greens bring to a boil again and then throw in the pasta. Watch carefully. When the pasta is almost al dente throw in the cooked greens and give it all a stir. When the water comes to a boil again drain it all in a big colander. When drained immediately put it all back in the pot and pour EVOO on top. Serve.
I take mine out first and put on less oil. You can save some of the water if you want your plate almost a soup. Some like red pepper flakes added. I have a double pot now so don't need a colander. The inside pot is made to drain. I like this dish using whole wheat pasta. The real traditional pasta is homemade orecchietti.3 -
just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Whole wheat pasta (Molisana) with broccoli di rape and EVOO. This is my favorite. It's seasonal because here this is the season of broccoli di rape. Once spring is on the way and the plant flowers out (yellow flowers) we won't be able to buy it anymore.
is this what I would call rapini? If so, could you please share your recipe?
Sure!!!! It's the simplest thing. Clean the plant. Discard any yellowed or imperfect leaves or stems. I put the bigger leaves and tender stems in one pile and the buds and very tender leaves in another. Rinse the first group and set aside, rinse the second and set aside. Boil water and add double the salt you usually do. When the water is boiling throw in the first group and push under water with a slotted spoon, after about 3 minutes throw in the second group and boil about 2 minutes. Turn off the heat and fish out all the greens with the slotted spoon. I put them in a big bowl and set aside (they will finish cooking by themselves). the greens should be a bright green. In the same water used to boil the greens bring to a boil again and then throw in the pasta. Watch carefully. When the pasta is almost al dente throw in the cooked greens and give it all a stir. When the water comes to a boil again drain it all in a big colander. When drained immediately put it all back in the pot and pour EVOO on top. Serve.
I take mine out first and put on less oil. You can save some of the water if you want your plate almost a soup. Some like red pepper flakes added. I have a double pot now so don't need a colander. The inside pot is made to drain. I like this dish using whole wheat pasta. The real traditional pasta is homemade orecchietti.
Thank you. I love simple meals like this!!! I am seeing this with grated parm on top and roasted chicken breast.
Try it first plain. You'll be surprised! Bon Appetite!2 -
One pot beef stew. Ground beef, potatoes, carrots, maple flavor beans, a little BBQ sauce. Looks messy, tastes great, perfect food for a cold cold day.
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Cream of celery soup.
Boil cleaned celery plus leaves and peeled potatoes in a saucepan until a little tender. Pour off most of the water and save. Puree' with a hand mixer. Add milk and vegetable broth crystals. I also like pepper and paprica. Simmer on low and add some of the cooking water if too thick. Taste and adjust spices. I don't add oil, but you can and I do add freshly grated Parmigiano Reggiano cheese.2 -
Adding to my cream of celery soup notes, it's very low-cal if you use low fat milk--32 cal before cheese. I make it when I need to cut calories because it's filling.2
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Boiled egg loaf. I crack 6 eggs into a greased loaf pan, break the yolks a little bit without actually beating the eggs and bake at 325ºF for 25 minutes. The yolk floats to the top and creates a yellow layer. The end result is no-peel boiled egg with a bit of yolk in every single bite
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Zucchini and Spinach casserole
https://skinnyms.com/baked-zucchini-spinach-feta/
It was so much better than I expected it would be!2 -
I made chicken soup for lunch, and my husband and I made chicken Marengo for dinner. I am not really new to MFP but I am wanting this time to be different. I tried to put my recipes in and was extremely frustrated! I find it very tricky after the third time putting in the recipe for chicken Marengo I gave up. any suggestions? also as I have been on and off MFP for years, this is my longest streak and I am also new to seeking support which so if you read this and feel inclined please add me to friend.1
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Do you know how hard it was to only eat 1/2 of one of those steaks and trimming all the fat?
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Simple pasta tonight. A blistered cherry tomato sauce with caramelized onions, garlic, and well - cherry tomatoes (which were very clearly grown in a greenhouse). That topped casarecce (my new favorite pasta shape for sauces like this) along with some freshly grated parmigiano-reggiano (aka one of two cheeses that I like).4
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Roasted pepper soup and gluten free open faced cheese toast2
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French onion soup. I caramelized the onions in the slow cooker. Takes a while, but super easy, and delicious. Low calorie without the French bread and cheese on top the rest of the family had.
Great for the winter storm we are in the midst of this weekend.4 -
Shrimp and pea risotto. Made with arborio rice, cream, frozen shrimp, frozen peas, EVOO, veg broth and freshly grated Parmigiano Reggiano.4
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The last thing I cooked (as in not from frozen or cans!) was a batch of turkey chili yesterday. I use Jenny-O extra lean ground turkey, fresh yellow corn, red sweet peppers, organic no-salt crushed tomatoes, sweet Vidalia onions, fresh garlic cloves, olive oil, oregano, basil, and parsley. I store it in my fridge fresh, and it's good for about three days.
No added salt or pepper, so people can just season to taste. This has become my go-to, super easy food for convenience, great nutrition, low-fat, low-cal, no salt favorite food this winter. Awesome!
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nighthawk584 wrote: »Do you know how hard it was to only eat 1/2 of one of those steaks and trimming all the fat?
WOW! That steak looks perfectly cooked. Nice job and yes, great self-control. LOL
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I prepped two freezer meals to support the hubby who is the weekday cook but struggles with that. This was two portions of coca cola chicken cooling before putting in the freezer.
Brown some chicken pieces in a casserole and set aside. No oil necessary if you are using skin on chicken. Sautee an onion in the same pan and then add minced garlic and fry until fragrant. Toss in 500 ml of regular (not sugar free) coke and 100 ml soy sauce and braise the chicken about 20-25 minutes until done. You can add carrots or any root vegetable or squash that doesn't overcook easily. Put chicken into your freezer containers and turn up the heat to boil the cooking liquid furiously until the sauce turns into a caramelized syruppy mass. Spoon over the chicken. When you warm it up, serve with rice and an asian cucumber salad, or an asian slaw.
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crystalme1 wrote: »I made chicken soup for lunch, and my husband and I made chicken Marengo for dinner. I am not really new to MFP but I am wanting this time to be different. I tried to put my recipes in and was extremely frustrated! I find it very tricky after the third time putting in the recipe for chicken Marengo I gave up. any suggestions? also as I have been on and off MFP for years, this is my longest streak and I am also new to seeking support which so if you read this and feel inclined please add me to friend.
I find it much easier to add recipes using the app on my phone rather than using my laptop. I find it much more user friendly.1 -
For lunch I made radicchio-ricotta ravioli (boughten not hand made) with a sauce of grated zucchini, radicchio chopped fine, EVOO, a touch of garlic, a touch of pepper, broth crystals--all simmered a couple of minutes in a saucepan, then tossed with the ravioli and freshly grated Parmigiano Reggiano on top. This turned out great, and it was so colorful--purple and green. If you can't find radicchio ravioli, substitute cheese ravioli.
Tonight I'm making 7 grain bread grilled cheese, eggs over easy, and spinach that's already wilted tossed in a frying pan with butter and salt.1 -
Cambodian beef lok lak is a great dish for getting plenty of raw veg. A single small steak feeds two. Here, served with sticky rice and Khmer lime and pepper sauce which is incidentally a tasty oil free sauce that's also great on steak and fish. If you are avoiding grains, you won'tmiss the optional side of rice. If you are doing keto, it's often served with a fried egg on top.
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Poppers for game snacks today. Huge jalapeno peppers at the grocery today. Filled with a mixture of cream cheese and smoked salmon. They're tasty, but the salmon is not really noticeable. What do you use for fillings in poppers?
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Sauteed Mushrooms and Sweet Potatoes with Asian Salad. Had it with a Broccoli cheese soup. Meatless Dinner!2
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Sunday evening: roast lemon-pepper-garlic-herb split chicken breast over roast veg, side salad, rice. trying to rush things a bit during the football game, I didn't let the butter soften enough to mix in the chicken flavorings for a "compound butter," so I wound up with a lumpy spread, not a smooth paste; you can see the herb clumps under the skin. Tasted great, nicely moist, and a little fork action while eating spread things around. MFP approximates the plate at 964cals, 71g protein, 38g fat, 82g carbs. Butter was a big contributor to cals and fat. So good, yet so bad. Well, I scrimped a bit earlier to keep within my daily quotas.
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Omelet with one egg, two whites, 1/4 cup each chopped broccoli/mushrooms, pico de Gallo, sliced tomato on side. I meant to take a picture but I ate it before I remembered! I love these posts w. pics--TY!!1
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Yesterday: potato hash with chicken sausage (not a whole lot - next time I'll use more), onions and diced bell peppers
Today: pita! Pita dough is proofing and has around another hour2 -
Chicken salad on sourdough bread for dinner tonight. Leftover chicken breasts, celery, an apple and some toasted slivered almonds. Dressed with mayonnaise, stone ground mustard, horseradish and lime juice. My favorite way to use leftover chicken!4
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Made burritos last night: Tortillas, refried beans, ground beef, cheese, salsa, lettuce, tomatoes; with rice on the side.1
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Instant pot buffalo chicken lettuce wraps (chicken breasts + frank's buffalo sauce + powdered ranch seasoning + lettuce leaves + bolthouse ranch + diced green onions)2
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Homemade potato chips and black bean burgers1
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Shredded beef enchiladas and spanish rice1
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hard boiled eggs for egg salad sandwiches2
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