Food inspiration, or what's for supper?
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20 minutes from frozen sounds okay, no?1
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20 minutes is pretty good really, I need to get me an air-fryer too. Mother has a Tefal Actifry which is also pretty good, but takes a little more time to do stuff.
Today I cooked some fresh sardines I got from the market, and de-frosted a batch of pinto beans I had made a couple of months ago.
You cannot beat fresh fish (if you eat meat of course), the taste is worth all the hassle!2 -
Lunch is hamburgers and dinner is individual pizzas. The pizzas got made in a large quantity session last month and are in the freezer, so that's easy enough. That works. I am coping with nearly constant hot flashes and am not having a lot of fun right now.4
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Wow - I’m inviting myself over to Dante’s and Alexandra’s homes for dinner. Long trip between but well worth the effort 😂.
Fresh fish here in Austin Texas- ummm NO. Everything is either frozen, canned or
preserved. I think there’s a seafood grocery in town but it’s mainly a restaurant supplier with some small amount sold to the public.
I’m in a tuna salad with crackers for lunch and cereal and yogurt dinners rut lately. Because it’s still blazing hot and I’m lazy. Better culinary days ahead I hope.2 -
OK, OK: you 20 minute people! Sheesh!
So, to Dante's observation about Tefal Actifry... an original Tefal Actifty is what I tried to use and gave it up as too effing slow. Am I hearing that performance with newer to the market models would be faster?
And of course 20 minutes is like forever! That's like my max time limit for pulling a family lasagna and nuking it from frozen! I mean 20 minutes is like high end cooking almost!
Did I ever mention that salads are in the dog-house as being too time consuming! They take me away from POSTING!!!!!!
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OK, OK: you 20 minute people! Sheesh!
So, to Dante's observation about Tefal Actifry... an original Tefal Actifty is what I tried to use and gave it up as too effing slow. Am I hearing that performance with newer to the market models would be faster?
Actifry takes about 35-40 minutes for a batch of fries, a little less for vegetables. What Yooly posted is/uses a different system that takes a lot less.
The whole idea for these kind of machines tho is that they do passive cooking, you simply fire and forget. Therefore it doesn't really matter if it takes 10-15 minutes more, it's not like you have to be there stirring.
Stop microwaving everything under the sun!
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Yeah this meal looks like this:
4 pm. Wander in the kitchen and turn on the oven to 200. Get out a sheet pan and rack, and grab a bag of fried pork bits out of the freezer. Scatter on the sheet and shove in the oven, and go do something else.
4:30. Put the bag of sauce in the microwave long enough to get it out of the bag, and dump that into a pan and heat til it thickens. While that's cooking, steam the broccoli in their bag. Warm the rice in its bag.
5 pm: Assemble the meal to rave reviews.2 -
Had "supper" for lunch today because I got home from walking the pups - kinda tired after walking and being up most of the night fighting with this file migration
- and realized that I didn't have much regular food to eat - so went digging and ended up making a pretty fine stir fry kinda dish with some frozen Thai mix veggies and a pack of extra firm tofu hiding in the fridge (good for another 4 days and made enough "supper" for two days) with some General Tao sauce from a never opened jar left by the kiddies when they moved all served on a half serving of soy spaghetti. Came in kinda high - just over 600 calories - but wow was it satiating. Might not be having "supper" afterall - though if I do it is a planned salad. 2 -
Alexandra makes putting a wonderful meal together sound easy peasy. And it is
quick to do on the day the meal is presented. However, Alexandra put in a whole lot of thought, prep work, portioning and freezing work well in advance. She’s a master of preparation!
Laurie’s serendipitous meal sounds wonderful too. Sometimes those freezer and pantry surprises turn into gold. Good work!2 -
It was a great meal. Supper turned into 2 Jello no fat snack packs and a tea with a shot of bourbon
I'm going to bed early tonight - and hopefully this will make sure I don't resist toooo much.1 -
Can't wait for you to forge new ground into rusk making, Yooly! I'm thinking maybe I'll let some of that into my "diet" 1
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I'm impressed with your food choices Laurie but I'm not sure we will let you near any risks.... or rusks!🤣
If you want me to beat some files for you... let me know!😹0 -
You are right there, PAV. Rusks, breads, crackers and Laurie don't get on well. I can't tell you how much better I feel avoiding those types of things. Still have had the occasional little pie (2 out of 3 days) and that I can get away with. But those others .... NOOOO
I think I have all the files beaten! If not - it is too late - I've reset my old computer and given it to my cousin. If anything is missing - well - the world will continue turning.
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And then you wake up and remember you don't have an air fryer
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You kids are actually going to make me get one, Ugh!
Ok, let's review: t-fal activity original generation one model was rejected by me as too slow, not to forget to mention that the "oar" failed to inspire me in terms of potentially mushing something more delicate.
It lasted two uses in my hands and was handed down to others to benefit from because it was interminably slow!!!
I checked various ovens and such as I was looking for olives 😛 and noticed that the more expensive items with the air fry option claim to get to 450F (232C), some advertised that they get to 400F (204C), and most were silent, which makes me conclude they don't even get to 400.
425 to 450 is where I would expect browning action, or what am I missing? I remember selecting parchment paper carefully so that it survives at 425 because many would not... so fairly sure that's where my frozen stuff becomes crispy!
Ok, ok. Right or wrong track? What should I be looking for?
Remember that I almost qualify as a family of Yoolies.... ok: almost a couple of Yoolies... all by myself! 🤷🏻♂️
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What should PAV be looking for? Patience? 😤 Lower expectations?🥺 Maybe stick with the oven for roasting and browning. It’s not so much useful for speed ⏰as dry frying/ crisping without much oil.
All I can tell you is hubby and son got the cheap Gourmia airfryer from Costco. Does the job for them. But it’s not good for everything.
Son throws in frozen veggies and crisps\browns. Hubby mostly does frozen fries or frozen breaded fish. It takes some practice as results vary depending on amounts, density, moisture. Jot down notes when you are successful so you can repeat. Read the directions and get some pointers online.
Otherwise stick with what you do now or you’ll be passing along another air fryer.2 -
Hmmmm..... Nuke city to continue for now.... with the occasional oven!2
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Steamed Dover Sole (bought frozen) with veggies today.
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Agvolemono sauce? Tell me you’re a professional chef or photographer because your food photos could easily be published! And it’s such good food too. Puts my slapdash meals to shame.3
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Thanks, for the kind words but yeah, I'd wish. It's just some dressing Yooly!
and, specifically those two:
I do like the texture and taste of steamed food, but - to be frank - you need a little lubrication there. Bottled dressing does the job in a pinch. 2 -
Dinner was homemade gnocchi with a homemade tomato and basil sauce.
Dessert was a sheet of filo pastry (110 cals) filled with stewed apple and fresh blackberries and baked until crispy, served with a little custard.
545 calories for dinner and 260 calories for dessert - worth every calorie!3 -
I keep forgetting the little mini-hell you are living in at the moment, PAV. You keep coming on here being supportive and positive that it makes it easy to forget.
You must REALLY be looking foward to October
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Hey: I'm fine! Your re-decorating is what sounds scary! 2
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Went to mothers' today, she grilled a couple of fresh breams.
her salads are pretty small tho
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lol...amazing how quickly we can adapt to bountiful salads!
My supper tonight (and probably tomorrow maybe Thursday too) will be another "Leftover Hash" - using up some of those ignored things in the fridge before I go to the grocery store. Half a head of celery, onions, sweet potatoes with the last package of veggie ground round and maybe some tomatoes if there are any more ripe ones on the vine and maybe some frozen corn? maybe a zucchini if my friend has any left (though her plants' production has slowed right down). Writing it down - it sounds pretty good!2 -
Little Potato company: you're in trouble!
So they've got these little "pre-made" single use microwave trays... and we all know about me and meals that are ready in less than 10 minutes, right? Basic concept is pathetically simple. Plastic covered tray with a layer of baby potatoes. Nuke for 5 minutes. Sprinkle included seasoning pack... eat.
I mean.... you could even possibly come close to doing this yourself... WITHOUT the package!
Weight is about a lb. Label describes 1/4 of package (114g)... some flavors were listed as 90 Cal per 1/4... some were listed at 60 Cal. Checked briefly. 90Cal per 114g seasoning listed sunflower oil. 60 Cal package only parsley, onion and garlic. Seeing that, I figured: THAT's the difference, and went home with my 60x4=240 Cal "side" dish.
So we get to the "verification" before cooking: 462g red potatoes. 5g seasoning mix (dry parsley and garlic and onion). = 323+15= 338 Cal.
240 vs 338 Cal = 40.83% increase
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that's not funny1
