What was the last meal you cooked?

acpgee

Dinner tonight.
https://www.pedanticfoodie.com/blog/2014/2/19/artichokes-with-hollandaise
https://www.seriouseats.com/recipes/2011/12/sauced-vodka-cream-sauce-recipe.html

I do the hollandaise a bit differently. Melt butter with lemon juice in a bowl in the microwave, place bowl au bain marie over a small pan of simmering water. Whisk in egg yolks. When thickened to desired consistency remove from heat and adjust seasonings. A lot of people swear by the modern blender methods for foolproof hollandaise but clean up is so much easier using the classic technique.

Jelaan

Chicken stew tonight. Feels like Fall today with the cool rainy weather so I needed some comfort food.

nighthawk584

tonight I had an air fried chicken breast and butternut squash. was too hungry to take a photo...haha

LyndaBSS

Lobster poached in a butter vanilla tarragon sauce over linguine.

LAT1963

I repeated a recipe that worked well that I photographed a few days ago. Amazingly enough, in the portions listed this comes out to around 490 calories. Recipe is for 1 person (yes I made it up).

1 peach, seed removed (~200g)
1 boneless pork chop (~200g)
8 g butter

mini yellow potatoes (~150g)
peeled garlic cloves (~12g)
8 g butter
28 g milk
salt

baby arugula and spinach salad mix (28g)
balsamic vinegar (6g)

salt seasoned with rosemary, oregano et al (some discretion on your choice of seasoned salt here)

Put potatoes into a bowl with garlic cloves, add water to just cover, microwave on potato setting.

Meanwhile begin frying the pork chop in about 2 g of butter on medium heat with a cover. Cut the peach into thin (1/4 inch~1/2 cm) wedges. When the pork chop is ready to flip (as you like for done-ness), flip the pork chop, add the peaches and arrange them around the pork chop, and add 6g butter in which to brown the peaches. Cover.

Removed cooked potatoes and garlic from the microwave, drain, dry with a towel, mash together with the milk and 8g butter. Salt to taste. Put in separate serving plate or mound in center of plate.

Rinse arugula/spinach mix and arrange in center of plate (optionally over the garlic mash). drizzle with 5-8g balsamic vinegar.

When the pork chop is done cooking, remove it from the peaches and put it on top of the arugula. Remove lid from peaches, reduce liquids slightly to thicken, arrange cooked peaches and juice around the pork chop.

Top with the chosen seasoned salt. A rosemary-themed salt works well.

You can nudge the butter quantities around a bit to suit your taste and the day's calorie allowance.

weatherking2019

just_Tomek wrote: »

weatherking2019 wrote: »

@just_Tomek , I am marinating pork tenderloin for tonite! I added, Salt, Pepper, Sriracha Mustard, Maple syrup and Garlic. I'll serve with Baked zucchini I think.

Last night: Sauteed green beans, Teriyaki Salmon Patties, Salad and Rice (for son).

Going to roast it whole or slice it?
I did mine sliced and pan seared then returned back to finish in the sauce.

I roasted it whole. Came out Delish! Still have another loin left. I'm going to eat that tonight with butternut ravioli with butter sage sauce and some greens on the side I think.

jlscherme

Butternut squash soup with spinach and cheese ravioli's, and warm-just baked homemade french bread with butter

acpgee

https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
I am going to air fry some sea bass fillets on a bed of sliced tomato and glaze the fish with Vietnamese caramel fish sauce.
https://www.kcrw.com/culture/shows/good-food/vietnamese-caramel-fish-sauce-2013-my-new-magic-potion

acpgee

acpgee

https://www.eatingthaifood.com/thai-larb-recipe/
https://www.jamesbeard.org/recipes/vietnamese-meatball-and-watercress-soup-canh

LAT1963

There are a lot of good cooks around here, and from the pics people have put some attention into plating. I'm impressed, you know how the diet experts all say to use mindfulness as an aid to losing weight by paying attention to your food. The beautiful meal images here make great examples toward that goal.

acpgee

Thai mung bean noodle salad minus the protein
https://cinnamonandcoriander.com/en/thai-glass-noodle-salad-yum-woon-sen/
because we will do Vietnamese air fryer pork chops to go with it.
https://www.epicurious.com/recipes/food/views/vietnamese-pork-chops-51169530
Veg source
http://pho-vietnam.com/canh-mong-toi/?lang=en

StudioMaid

Instant Pot turkey chili

nighthawk584

my go to lunch most days...7 oz. air fried chicken breast with a large salad. 536 calories with 68 grams of protein.

aokoye

This afternoon into the evening was full of cooking. Dinner was oven baked chicken katsu (made with chicken thighs before adding sauce), simmered kabocha squash, and rice. Dessert will be an apple dumpling. I also made corn broth from some of the frozen corn cobs that were put in the freezer in September.

Saturday was nockerl to go with the Georgian chicken leftovers.

lx1x

corinasue1143

nighthawk584 wrote: »

my go to lunch most days...7 oz. air fried chicken breast with a large salad. 536 calories with 68 grams of protein.

That looks so good!
What I love best for lunch, but with honey-mustard instead of - is that hot sauce?

corinasue1143

Chili

weatherking2019

We had company so I couldn't be in the kitchen much. So in between I made: Broccoli cheese soup and quinoa with veggies (zucchini, onion, peppers and chickpeas) Our dinner once everyone left.

StephanieLWS

We had chili last night. It was vegetarian with a bit of TVP mixed in. (No one here either noticed or at least didn't ask if it wasn't a bit of ground beef.) Sauteed onion, spices, corn, and cans of rotel. Added 8 cans of 'chili beans', canneloni, dark and light kidney beans, and black beans. With a choice of saltine or oyster crackers, shredded cheddar, sour cream, or fatfree greek yogurt.

It was a very simple and quickly-made chili as I was busy burning up twigs, leaves, and such outside.