What was the last meal you cooked?
Replies
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I'm currently cooking ragù bolognese. Thought I might cook enough for 4-5 days, but this pot of yumminess is 2000kcal in total. Plus pasta and parmeggiano... I think I'm rather looking at 7 portions. Hope I have enough food containers to be honest
If you have ziplock bags, I often freeze bolognese sauce in bags. Just lay them out on a flat surface while they are freezing so they don't turn into odd shapes that end up taking extra room in the freezer.4 -
snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.
Broth crystals????
Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.
Ahhhhh again with the terminology hahaha. Broth powder
Try to source "Better Than Boulion". Great stuff.
Can't--I live in Italy. This is the best I've found.
I call them broth crystals because it's granular, not a powder.
Vegetable Glace or Demi-Glace is cheap (15€ 20-30 servings), quick (2-4 hours), and easy to make, and will keep 6 months in the refrigerator, or 2 years in the freezer.
Anything you make will in generally be better tasting, and you have control of the ingredients (especially the salt content).
It's also a great way to use vegetable scraps.
I often use Agar to jellify Vegetarian Glace, or Xantham Gum to thicken Vegetarian Demi-Glace.
Cheers!3 -
Ravenspurn wrote: »Gravad Lax rolls with horseradish crème fraische, pomme purée, and dill dijonnaise.
Total kcal a little over 500 per serving, buut good for the soul.
the soul needs a little feeding for fitness, too! lol3 -
I'm currently cooking ragù bolognese. Thought I might cook enough for 4-5 days, but this pot of yumminess is 2000kcal in total. Plus pasta and parmeggiano... I think I'm rather looking at 7 portions. Hope I have enough food containers to be honest
If you have ziplock bags, I often freeze bolognese sauce in bags. Just lay them out on a flat surface while they are freezing so they don't turn into odd shapes that end up taking extra room in the freezer.
yes, that's an option. I do try to use as little plastic as possible. Found enough food containers in the end, so all is fine (well, put two portions into the fridge in small soup bowls ) Gosh, I still have 4 portions of soup in the freezer (Asian lentil soup and mix of leek and tattie/mustard soup). I kind of overdone things a bit lately. 
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Thai marinated lamb shoulder, Vietnamese canh, rice.
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I'm currently cooking ragù bolognese. Thought I might cook enough for 4-5 days, but this pot of yumminess is 2000kcal in total. Plus pasta and parmeggiano... I think I'm rather looking at 7 portions. Hope I have enough food containers to be honest
If you have ziplock bags, I often freeze bolognese sauce in bags. Just lay them out on a flat surface while they are freezing so they don't turn into odd shapes that end up taking extra room in the freezer.
yes, that's an option. I do try to use as little plastic as possible. Found enough food containers in the end, so all is fine (well, put two portions into the fridge in small soup bowls ) Gosh, I still have 4 portions of soup in the freezer (Asian lentil soup and mix of leek and tattie/mustard soup). I kind of overdone things a bit lately.
I just bought some re-usable silicon food bags from a company called stasher. Hoping to reduce reliance on ziplock bags especially for sous vide. I normally use re-usable food containers for the freezer.1 -
I'm currently cooking ragù bolognese. Thought I might cook enough for 4-5 days, but this pot of yumminess is 2000kcal in total. Plus pasta and parmeggiano... I think I'm rather looking at 7 portions. Hope I have enough food containers to be honest
If you have ziplock bags, I often freeze bolognese sauce in bags. Just lay them out on a flat surface while they are freezing so they don't turn into odd shapes that end up taking extra room in the freezer.
yes, that's an option. I do try to use as little plastic as possible. Found enough food containers in the end, so all is fine (well, put two portions into the fridge in small soup bowls ) Gosh, I still have 4 portions of soup in the freezer (Asian lentil soup and mix of leek and tattie/mustard soup). I kind of overdone things a bit lately.
I just bought some re-usable silicon food bags from a company called stasher. Hoping to reduce reliance on ziplock bags especially for sous vide. I normally use re-usable food containers for the freezer.
yes, I have reuseable 'clingfilm'. Only two of them at the moment as i'm testing how useful and durable they are. Perfect for my two portions of ragu bolognese. The rest is now stashed away in my freezer
Looks like I don't need to cook this week, provided I find a good artisan bread to go with the soup. 1 -
Since acpgee and yirara are mentioning re-usable stuff I will totally come in and plug something I bought about 2 yrs ago, use all the time and will buy more of. It's better quality than some others that are supposed to do the same. Easy to wash. No need to use plastic wrap. Can go in the oven, dishwasher or microwave I believe but not tried that yet but I'd believe it. It blows me away still. I can flop it on top a pot or bowl and it instantly suctions to it. I can usually lift the thing it's on up off the bench full of food that is how airtight it is in one second flat! I used it as a party trick with my family. It's that weird and amazing. Love it. You can even get rectangular shaped ones for casseroles. This is their link:
https://gir.co/collections/storage-utility/products/suction-lid?variant=27622813106240
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I should also mention I have some of the re-susable"clingfilm" stuff and while it's ok.. kind of it's not great and a pain compaired to this to wash and dry. Doesn't stick as great either. More fiddly if you get what I mean.2
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Saturday evening dinner: baked eggplant parm, side spagetti squash with sauce, and "contingency sauteed eggplant mix." The baked eggplant and squash were pretty conventional, lowered fat (part-skim mozzerella and baked, not fried), etc. The sauteed mix was a crash combo of using my eggplant overage (I prepped to much for the bake dish and didn't want to waste it), along with an improv mix of fridge veg (red onion, red pepper, grape tomatoes plus minced garlic and herbs) to make a savory side dish and eliminate wastage. MFP calcs the serving plate at about 854 cal, 38g protein, 27g fat, 88g carb on a 2000 cal/day program.
Photos: cooked and ready to plate, plated.
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Today risotto with arborio rice, potatoes, butter, and Parmigiano Reggiano. My mother-in-law always used to make this. A family favorite.2
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Last of the leftover seafood laksa
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Roasted sardines with wakame seaweed & mixed greens 🥬
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Pad Thai using David Thompson’s recipe.
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Mixed pasta (sometimes I have a little of this and a little of that--I check the cooking times and throw in the one that needs the longest first 13 min, then 11 min, then the last two were both 9 min) with chick peas, garlic, a little rosemary, and EVOO.1
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Today traditional pasta with tomato sauce and freshly grated PR.2
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Tuesday evening dinner: scrod parmigiana, with side pasta (shells, of course!) and salad. With a treat: there are several "bumps" on the top of these two pieces of fish, they're 6 precooked shrimp as a topping. I had made eggplant parm on the weekend, and had some leftovers (sauce and cheese), so when I went shopping today, I had intended to buy chicken, but the scrod was on a good special. Baked. Had I thought ahead to being photogenic, I might have divided the larger fish into two pieces and lain them side by side for a more symmetrical picture. Family loved it, and that's what counts.
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Chicken thighs done in a non-stick frying pan, vegetable soup with farro and lentils.2
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Spaghetti with clams, garlic, red pepper flakes, white wine, and EVOO.3
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Roast duck with a pomegranate reduction2
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Tonight I'll be making meatloaf (ground beef), mashed potatoes w/ gravy, a veg- probably green beans, and bread.
My daughter cooked last night and made a delicious Chinese meal of fried rice, egg rolls, and sesame chicken.2 -
Pasta type --whole wheat penne with rape broccoli and EVOO. Soon this type of broccoli will be out of season (it flowers out--yellow flowers) and the taste changes. Trying to make the last of it.2
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Made Tacos per kids request last night. Ground beef, lettuce, cilantro, avocados and cheese.
Tonight, I will be making Shrimp and Asparagus stir-fry over noodles.3 -
Balsamic roasted duck with pomegranate /— used my fav Giuseppe Giusti balsamic! 😋
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It’s chicken tandoori masala time! I added some of my fave tandoori & chili spice that I picked up in Delhi a few months ago —- 😋
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Pasta with mushrooms, EVOO, white wine, red pepper flakes and garlic. Freshly grated Parmigiano Reggiano on top.2
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I'm about to cook lunch for a colleague who is travelling to SE Asia for the first time and I promised her to introduce her to some of the food there. Starting with air fried chicken wings in Vietnamese caramel and fish sauce, then Cambodian grilled corn. Main will be Thai marinated shoulder of lamb, Thai pomelo salad, Vietnamese canh. Dessert of Cambodian coconut pumpkin custard.3
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Shrimp Alfredo - loads and loads of butter, garlic, cheese, cream and pasta....4
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Some super yum items out there above! 👆
Tonight’s dinner - 10 vegetable saffron stew with wild cod (for lack of a more creative name!)
On the side - crispy artichokes with lemon zest and grated pecorino romano...
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