Food inspiration, or what's for supper?
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Shared with dad who whines, cries, and complains when things don't taste "right", so I didn't "multiply" the omelet through the use of a carton of egg whites like I would at home.
I would normally use 2:1 egg white to egg (in my opinion an acceptable egg taste mix) and if calories are in short supply will even go to 3:1 (it does dilute the taste quite a bit)... but in this case I made do with 0:1... which made my 45% share a bit less filling than expected!
On the up side, it was looked pretty and didn't taste half bad!
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I made a teriyaki salmon bowl. Rice, salmon, sauteed mushrooms and spinach, and the last of the leftover asparagus. All drizzled with a simple homemade teriyaki sauce (salmon was also cooked for a moment in it as a glaze). Came out wonderful.3
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Made some garlic roasted brussel sprouts with salmon over the top, and a quinoa/brown rice blend. It was my first time having brussel sprouts, and man, it turned out soooooo good!
Everything was homemade except for the rice blend.. I cheated and bought one of those microwave packets of it
I'm not brave enough yet to attempt cooking two new things at once (brussel sprouts and quinoa). 3 -
Our daughter made lasagna for dinner, salad and garlic bread with strawberries for dessert!...delicious and I only ate one small square of lasagna!....4
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In case it is not obvious I am "visiting" with dad as I am not 100% comfortable leaving him by himself in another city.
Greek Easter has yet to arrive and since we are not really observing lent we ended up eating the second third (basically the batch will almost end up being three dinners for the two of us) of a big pot of "multi-use-sauce" I made on Saturday.
The picture is from just before I added two cans of crushed/diced tomatoes, and was taken so I could show CCCGG that "her" guy can pretend to cook!
Today I added a can of Hunt's tomato paste (logged outside the recipe) which improved the whole thing immensely, especially since the sodium is a bit excessive in there!
I served the sauce on nuked (from frozen) beetroot "pasta nests".
A full 350g of beets for me. Covered by about 500g of sauce... and I'm beyond full for now!
The sweetness of the beetroot really works well with the tomato/savory sauce.
After a lot of whining and sniveling
Dad got 85g of spaghetti mixed in with his 175g of beetroot today... I used the extra ~270 Cal I saved myself towards THREE fudgesicles.... and I'm better off for it! 
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Looks good!1
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We are having sweet and sour pork. The sauce is made with sucralose, and for me with 2 ounces of rice, it winds up at about 400 calories which is right for my dinner. My girlfriend eats a mix of white rice with cauliflower rice, and broccoli, and my boyfriend eats his on just broccoli. (My gut does not like either cauliflower or broccoli.)3
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(oh wow, mobile actually works with attaching pictures now??)
Dinner tonight is asparagus topped with shrimp that marinated in some olive oil, garlic, smoked paprika, oregano, pepper and lemon juice, then topped with red onion. Not pictured, the black olives and feta cheese that will be sprinkled on when it's done baking (this was pre-cook)
Then some brown rice/quinoa mix for the side2 -
Looks like saltines are on my menu again tonight1
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conniewilkins56 wrote: »Looks like saltines are on my menu again tonight
I hope you feel better soon, Connie!2 -
The last couple nights (and tonight) has been my favorite taco salad.
Iceburg lettuce
Ground chicken cooked with bell pepper, onions, green chili, garlic, cumin, and chili powder
Black beans
Black olives
Avocado
Cheese
Sour Cream
Salsa
Served with some tortilla chips.6 -
I'm really excited about my first batch of sauerkraut that is almost ready (one good thing I accomplished during this deficit break fracas). I've wanted to make it for years but thought I needed a "crock" which I never did stumble across. Then I posted here, on our very own MFP, looking for guidance and someone generously shared very detailed instructions which included the option of using an unlatched mason jar.
It is suppose to ferment for 3 weeks before it is considered done. It is at 2 weeks and 2 days. I've tasted it at the 1 week and at the 2 week point and it is getting so delicious - almost intoxicating now
Next week, on its 3rd birthday, it is going to be out of this world (hopefully not literally because it fermented some much it exploded!). 5 -
You're almost making me want some!!!😛2
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I like sauerkraut but I will just buy it already made!...I can remember my gramma making tons of sauerkraut in crocks....my maternal grandparents had a huge farm they bought in 1935 for $18,000 dollars....my cousins and I still own it and have it farmed every year with corn and soybeans...growing up, my three cousins and I spent many summers enjoying spending time at my grandparents, we helped with the livestock,gardens,playing for hours in the creek and on the railroad tracks, and going to the county fair...those were idyllic summers!2
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I am making a simple easy on the tummy dinner tonight....green beans,baked burgers and air fry potatoes....nothing creative but it sounds good to me!6
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I've never really cooked or used beans in my food at home - just not something I grew up with, and hadn't yet explored them in my adult life. But I've been wanting to increase my protein and fiber intake, so I'm dipping my toe in this week. Lunch today was avocado and smashed white bean sandwich, dinner will be avocado and black bean quesadilla.
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Tonight we are having baked potatoes,fresh broiled asparagus with Parmesan,and pulled pork plus a salad!....2
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We're having chicken a la king. He's having it over seared zucchini chunks, as he often does with dishes like this, and Girlfriend and I are having it over cornbread, because that is comfort food for me and I am having a fibro flare ON TOP OF having the reaction to the vaccine AND ALSO ....TOM showed up. Someone is having a grand joke at my expense.4
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That's definitely a trifecta 🥺1
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frozen atlantic salmon fillet, oven baked, as is on parchment paper @ 350F with some garlic and lemon pepper sprinkled on top, half a nuke bag of rice (Tenda basmati from Superstore... 180Cal for half the bag (125g cooked but pre warm up), and half a nuke bag of cauli rice (275g), plus 175g of raw carrots chocked in seral wrap and placed in there with all the rest to finish the warfare. plus two coke zeros.
I may or may not acknowledge the frozen york patties that I may or may not have consumed on the way out of the kitchen. probably NOT recommended on a budget!
I don't want to add it all up yet because I'll be crying, and I would like to lodge a protest for the excess calories farmed atlantic salmon has because of all the fat... that I don't think we eat since it is left on the paper... right?!?!??!?!?! My mental hamsters demand wild sockey... my budget hamsters are ready to go to pink! 2 -
The "good puppy" is also preparing 300g onion, 25g garlic, 13g avocado oil, 1.5kg string beans, 737g low sodium diced tomato/tomato puree mix, and... at the last moment I've added 550g baby potatoes.... they're all boiling till they become soft and ready to eat either cold or warm or anywhere in between... with meat or seafood... or by themselves... or feta cheese.... who knows! About 20-30 minutes more of simmering I think!1
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My York patties are always kept in the freezer!....they aren’t my favorite candy bar but I seem to be able to stop with one of them when I have one!.....
I want to like salmon so bad but I just don’t!...I refuse to eat tilapia ( garbage fish) but I like other fish!....
I would love to see some pictures of your meal creations!2 -
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2.5kg (833g each) of string bean thingie! 😉2
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Frozen mint/chocolate parties... and, by the looks of it, my butternut squash has expired.... so soup time soon!!!!!!1
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It is Monday, and a new week. We are having chicken quesadillas for lunch (300 calories) and for dinner we are having chicken-fried steak with sausage gravy and hash brown potatoes, with a biscuit., for about 600 calories. (I don't eat a huge portion.)
I find if I make stuff like this on occasion and eat it then I don't crave it and wind up getting it when I eat it out. It's not good for me to eat out; I react badly to fructose and common food additives, and the portions are just way too large for me, and I just don't feel that at most places the cooking is worth the price I'm paying for it. Perils of being too good a cook, I guess.
I'm always trying to get better, and recently mastered really crisp, flaky batter-dipped fish.3 -
These look delicious! I love potatoes, I could probably just stop there, but I was going with I love potatoes with tomatoes et al. Some years ago I messed up a massive batch of pasta sauce - that included all of the tomatoes and other veggies from that years garden - with too much salt. I'm talking several gallons of too salty sauce
from my garden. Hoping to save it I added a bunch of potatoes. They soaked up most of the too salty flavour - but also got me hooked on potatoes that look pretty much like yours do.
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I have a friend stopping by tonight on his way through town. Around supper time. Someone who I grew up with but haven't seen in almost 40 years. As a child his family was like my second family, his mom my second mom. I learned an awful lot about cooking from her. And still think of her often when I'm making "comfort" foods.
I'm so excited!
But also so frustrated with Covid. I live in a hotspot - and don't feel inclined to take any extra risks right now. Fortunately he/they feel the same so we are going to visit in the backyard. I'm not even sure if it is just him or him and wife or him and sister???? coming through. lol.
There are no real plans - and all the communication has been via Messenger - which he doesn't seem adept at so we have barely got straight the rough time of day he'll be passing through my city. At first it seemed around breakfast time now it seems supper time.
I think I'm making a frittata, and I'll have some soup on hand. I'm a vegetarian which can really throw people off. But a frittata, with eggs, and potatoes, feta cheese and veggies in the mix can usually work for an unsuspecting meat lover.
I'm really excited - and a bit nervous. Some of my earliest memories are of this "boy" - including rolling around fighting in our front yard (just after we moved in next to his family) fighting over whether 4 or 4 1/2 years old was older.5 -
I hope it is a good re-union! Covid makes things awkward... but a frittata sounds like something I should actually do over the next few days!1
