What was the last meal you cooked?
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It was a family celebration day yesterday, and we had a simple midsummer meal: grilled top round London Broil, baked golden potatoes, roasted brussels sprouts and (not shown), cucumber salad. Oh, and ... "the hills are alive with the scent of grilling ... !" - one of my last bottles of von Trapp beer (Trapp Family Lodge, Vermont) that I picked up last year that was hiding in the back of the fridge. Dessert: a little ice cream, the first we've gotten since our covid lockdowns began in March. Along with a trip to the beach, a great day.
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Pimped up instant ramen for lunch. Threw in a handful of frozen peas and prawns in the water the noodles boiled in. Topped with store bought fried onions.
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Grilled a dry rubbed pork tenderloin on a griddle. Also baked some russets. Trying to cook outside to minimize heating up the house. I have a photo of the tenderloin - added it my news feed - but recalcitrant MFP won't load it here. I love this app. NOT.1
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Bacon Chapatis for breakfast this morning!
https://www.plantoeat.com/recipes/24638407/
It's very tasty with coriander and chutney. One chapati (and three cups of coffee...) can keep me going until lunchtime.
226 calories!1 -
Buccatini alla Norma.
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These all look so good! I always need recipe ideas. I don't have a pic but last night I made Mediterranean Baked Cod (pinterest recipe). I've really been trying to get more protein in so the cod is full of it. Topped it with olives, tomatoes, onions, and garlic. I had edamame and red potatoes on the side. very yummy! 150 calories for 1 serving of the cod, 318 calories with the edamame and potatoes.3
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Old Bay steamed shrimp. Not pictured are the crackers and cocktail sauce.4 -
Crispy tacos! Ground turkey filling, homemade pico, roasted onions and peppers, avocado, and refried beans.6 -
This was pulled from the freezer and store cupboard but it was all homemade. Pina colada granita and coconut macaroons.
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That looks so yummy!1
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Very easy to do. I blitzed together some tinned pineapple and a tin of coconut milk in the food processor, added rum and sugar to taste and froze in a metal tin in the freezer, scraping down large ice crystals with a fork every 30 minutes or so for about 3 hours. Transfer to a sealed tub once made. If the texture is too icy (not enough sugar or alcohol) you can loosen some up in the food processor before serving.DancingMoosie wrote: »That looks so yummy!
The macaroons were made by beating egg whites and a half and half mix of sugar and splenda, adding dessicated coconut and spooninhg onto a silicon paper lined cookie sheet and baked maybe 15 minutes.
Google recipes for exact quantities.4 -
Zucchini and feta fritters
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Slow cooked Beef Chuck with Spaghetti squash and Banana Peppers. I served it over brown rice.
It was a tad too sour for the kids. Maybe less banana peppers next time.2 -
Im taking baby steps into eating healthier. Trying to swap my starchy foods for more healthier options. But not gonna lie I absolutely love my potatoes so instead of getting rid of them completely just gonna have them less often. Anyways last night's dinner was baked wings and salad
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Spinach and arugula pizza with red sauce, mozzarella, and goat cheese. After tonight’s piece, I have two lunches and two dinners pre prepped!2 -
Doguet's rice, jalapeno and black pepper chicken thighs, and veggie stir fry--all cooked with coconut oil.3 -
Cauliflower steaks and Grilled cabbage! I made these sides for the BBQ on the weekend. It was a hit! Seasoned with Olive oil, Salt and Pepper. So simple, so good!!2
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Lean ground turkey burrito bowl with brown rice.2
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Pesto Jack chicken, zoodles with ragu and mushrooms, broccoli with carrots3 -
Tonight's supper. ... I decided to cook Pan Seared Chipotle Mustard Quail Breasts with Parmesan Crusted Roasted Asparagus & Cherry T'maters.... Heaven on a plate! 😍
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I haven't made it yet, but so looking forward to cooking this on Saturday when a girlfriend comes over for dinner. I ordered a Txuleton steak, a ribeye traditional in Basqueland and Galaicia (Chuleton in Spanish) made from retired dairy cows that have been put to pasture for a year after menopause to fatten up and de-stress.
Some people claim these are the best steaks in the world. The Txuleton delivered today is certainly very well marbled. Apparently the taste of older animals are much beefier but the trade off is less tenderness, but the marbling looks very promixing. Hoping that the stronger taste is not an acquired one. I would welcome a more sustainable way to eat the occasional steak.
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Salad for lunch: Romaine, Red Cabbage, Cucumber, my garden Tomatoes, half of Avocado, Green olives, Smoked salmon, some cheese and sprinkled Hemp hearts dressed with Italian dressing.
So delicious!
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Happy to report I liked the Txuleton steak from retired dairy cow. Not tougher than regular rib eye as the mature meat was very well marbled. The taste of the older animal was stronger and gamier than normal beef, similar to venison. In the future, beef in this household will come from retired dairy cows..
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Chickpea pasta, pan seared chicken seasoned with garlic, thyme, rosemary, and basil, a white wine reduction sauce with cream, mushrooms, cherry tomatoes, brussel sprouts, topped with fresh grated parmesean cheese. So yummy. Leftovers for dinner tomorrow
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No pic, but I made beef stroganoff with rice and yellow beans.2
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Dinner today was a bit geographically confused. A starter of ryvita and smoked mackerel pate I made and some creamed spinach the hubby made. Main was simplified peking duck breast, but served with all the trimmings.
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last night I made: Corned beef with veggies and madajura. It was so good
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Steak, egg and mushrooms2
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Farro with roasted carrots- SO good, healthy, low cal and vegetarian: https://cookieandkate.com/roasted-carrots-recipe-with-farro-chickpeas/
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Breakfast tacos1
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