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What I'm eating tonight! ❄️ Winter ❄️

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Replies

  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    More soup... 🤧
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    edited January 31
    Another fish recipe...

    Old Bay Tilapia with Broccoli

    This is an easy and delicious tilapia recipe with Old Bay that only takes about 20 to 25 minutes!
    Submitted by Claire M allrecipes.com

    Ingredients

    1 tablespoon salted butter

    6 frozen tilapia fillets, thawed

    1 tablespoon seafood seasoning (such as Old Bay®)

    ½ tablespoon garlic salt, or more to taste

    2 tablespoons lemon juice

    1 (10 ounce) package frozen broccoli

    Directions

    Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

    Place tilapia fillets in the prepared baking dish. Cut butter into 6 pieces and place 1 on top of each fillet. Season fillets with seafood seasoning and garlic salt and squirt a little lemon juice over each one. Arrange broccoli around the fillets.

    Bake in the preheated oven until fish is flaky and white all the way through and broccoli is blanched but still a little crunchy, about 20 minutes.

    Nutrition Facts
    Calories 143
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    I'm going to use this recipe but with fresh lemon slices and wrap in parchment paper...
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    🩷💕February Plan ❤️

    Saturday- sweet potato/chickpeas curry or some other bean dish
    Sunday-pizza or pasta/ salad
    Monday- Beef stew and mashed potatoes or sheetpan meatballs/ roasted potatoes &green beans
    Tuesday- casserole or mac/cheese with salad
    Wednesday- leftovers or cold plate
    Thursday- various restaurants
    Friday-fish dish/salad
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    https://m.youtube.com/watch?v=L7-axh0eRLk

    Crockpot Curry with Sweet Potatoes and Garbanzo Beans
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Around 70 ° here, today, time for cold plate dinners!:D
    This restaurant menu is my inspiration
    a1fofqxhpb4w.jpg
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Leftovers from Friday and Saturday
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member

    Spaghetti Cacio e Pepe

    This spaghetti cacio e pepe recipe has been made in our family for many years, and everyone loves it. It is a very basic and easy variation on mac and cheese.
    Submitted by Jennifer Torrey
    Prep Time:
    5 mins
    Cook Time:
    15 mins
    Total Time:
    20 mins
    Servings:
    4
    Ingredients

    1 pound spaghetti

    6 tablespoons olive oil

    2 cloves garlic, minced

    2 teaspoons ground black pepper

    1 ¾ cups grated Pecorino Romano cheese

    Directions

    Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.

    Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

    Cook’s Note

    You can substitute butter for olive oil.

    Adjust the amount of cooking water added in Step 2 for a thicker or thinner sauce. If you add too much water, add some more cheese.

    I add flavor-enhancing ingredients like pancetta, depending on my main dish. I always experiment when creating food.
    Nutrition Facts
    Calories 807
    Total Fat 36g
    Saturated Fat 12g
    Cholesterol 54mg
    Sodium 633mg
    Total Carbohydrate 88g
    Dietary Fiber 4g
    Total Sugars 3g
    Protein 32g
    Vitamin C 1mg
    Calcium 585mg
    Iron 5mg
    Potassium 317mg
  • neanderthin
    neanderthin Posts: 10,512 Member
    Spaghetti Cacio e Pepe

    This spaghetti cacio e pepe recipe has been made in our family for many years, and everyone loves it. It is a very basic and easy variation on mac and cheese.
    Submitted by Jennifer Torrey
    Prep Time:
    5 mins
    Cook Time:
    15 mins
    Total Time:
    20 mins
    Servings:
    4
    Ingredients

    1 pound spaghetti

    6 tablespoons olive oil

    2 cloves garlic, minced

    2 teaspoons ground black pepper

    1 ¾ cups grated Pecorino Romano cheese

    Directions

    Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.

    Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

    Cook’s Note

    You can substitute butter for olive oil.

    Adjust the amount of cooking water added in Step 2 for a thicker or thinner sauce. If you add too much water, add some more cheese.

    I add flavor-enhancing ingredients like pancetta, depending on my main dish. I always experiment when creating food.
    Nutrition Facts
    Calories 807
    Total Fat 36g
    Saturated Fat 12g
    Cholesterol 54mg
    Sodium 633mg
    Total Carbohydrate 88g
    Dietary Fiber 4g
    Total Sugars 3g
    Protein 32g
    Vitamin C 1mg
    Calcium 585mg
    Iron 5mg
    Potassium 317mg

    It's always interesting to see the differences in traditional dishes. For example I don't use any olive oil or garlic. It's funny that cheese based dishes in Italy seem to avoid garlic like this one and alfredo, carbonara, Pasta alla Gricia, Bucatini all'Amatriciana for example.
  • acpgee
    acpgee Posts: 8,135 Member
    @neanderthin
    I never use olive oil or garlic either. However, I do now stir an extra teaspoon of cornstarch into the pasta water to increase the starch content. Apparently it makes the sauce less likely to split if not at the ideal temperature.
    https://www.nytimes.com/2025/01/24/science/cacio-e-pepe-recipe-corn-starch.html
  • neanderthin
    neanderthin Posts: 10,512 Member
    acpgee wrote: »
    @neanderthin
    I never use olive oil or garlic either. However, I do now stir an extra teaspoon of cornstarch into the pasta water to increase the starch content. Apparently it makes the sauce less likely to split if not at the ideal temperature.
    https://www.nytimes.com/2025/01/24/science/cacio-e-pepe-recipe-corn-starch.html

    Yeah, that's interesting and would help no doubt.

    I use about half the normal amount of water for cooking the spaghetti so I end up with a pretty starchy water. I use a lot of cheese, just saying and in a sperate bowl I mix that cheese with some of the pasta water before I start to put the dish together to make an emulsion. I take my pan, heat it up add the pepper to release it's flavor to which I add some pasta water. I then using tongs or a pasta claw remove the spaghetti to my pan to continue to cook the pasta until I get close to my desired al dente. I turn off the heat or remove the pan, this is key to not getting that cheese to be overcooked and avoid that “mozzarella phase.” Then I add the cheese emulsion and mix and mix and the more you mix the creamier it gets and if I need to add more water to increase the amount of cheesiness, I do that. Pretty basic, and most failure is about the heat and not the starch in my opinion, but yeah, more starch makes it easier but it still can be overcooked.

  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Thanks, I'm going to try that recipe next time!:)
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    v28hs0chj5rv.jpg

    Making Jolie Gabor's Eggs with Salami recipe tonight
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Restaurant!
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Revised 🩷💕February Plan ❤️

    Saturday- Lentil Soup
    Sunday-pizza / salad@ pizzeria
    Monday- Hungarian Goulash or stuffed green peppers
    Tuesday- cheesy egg noodles with salad
    Wednesday- leftovers or cold plate or salami omelette and potatoes
    Thursday- various restaurants
    Friday-paprika fish dish/salad or chicken paprikash
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    I made a weird, impulsive goal to eat and workout like zsa zsa gabor for 15 days...
    I recently bought her mother's cookbook. They both lived until they were around 100 years old apparently eating a lot of sour cream!
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    An easy noodles recipe/ salad
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    edited February 25
    Revised 🩷💕February Plan ❤️

    Saturday- egg noodles with poppy seeds/ big salad
    Sunday-pizza / salad@ pizzeria
    Monday- Hungarian Goulash or stuffed green peppers
    Tuesday- leftovers or cold plate
    Wednesday- salami omelette and potatoes
    Thursday- various restaurants
    Friday-leftovers or soup/ niçoise salad
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    edited March 1
    https://m.youtube.com/watch?v=ODgRispGojc&pp=ygUTbWVkaWV2YWwgSXJpc2ggZm9vZA%3D%3D

    I'm using this video plus some other research papers to eat an early European diet this month!
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    edited March 1
    For thousands of years the staple diet was grain based, mainly oats and barley, generally eaten in the form of porridge but also ground into flour to use for bread. It was the most important part of the diet of both rich and poor.

    Meat was important at some periods of history but not always. There are periods when farming seems to concentrate on crop production and during these times animals such as cattle and sheep would mainly have been kept for milk production and the making of cheese or curds, a common food.

    At other times, little farming of crops took place and people ate a lot of meat, both from animals kept for the purpose and wild animals. Birds, wild boar and goats, deer and even hedgehogs were commonly eaten. Meat was always more commonly eaten by the better off rather than the poor.

    By the start of the 16th century there were areas of the country mainly devoted to producing grain crops and others where the production of meat was more important, depending on the type of land. Farmers sold their produce and livestock at local markets, directly to householders or to agents who took it to the larger towns.

    Tenant farms – worked by farmers who paid rent to a landlord – were often required to sell exclusively to their landlord at fixed prices, frequently well below the market rate.
    Until the mid 1600’s dairy produce and eggs were not widely either bought or sold at market, instead just about every household kept a cow and some hens to provide their own. In some parts of the country, especially close to the sea, the eggs of wild birds were eaten.

    Fish was important, from both the sea and the many inland rivers and lakes. Shellfish was widely eaten but was considered inferior and was a food of the poor, especially mussels, periwinkles, limpets, crabs and razor clams which could be gathered without the need for boats. The same was true of edible seaweed, which was commonly mixed with milk and honey to make a sweet dish still popular with some people today.

    Vegetables were not cultivated at all in Ireland until around the 8th century, before that wild leaves, roots, berries and fungi were eaten. When they did arrive, the main vegetables grown were carrots, parsnips, celery, turnip, cabbage and onion.

    Throughout history people ate wild fruit and nuts, especially hazelnuts, but until the mid 1500’s apples were the only cultivated fruit.

    English colonists who arrived in the middle of the 17th century developed extensive vegetable gardens and orchards around their houses and brought with them pears, strawberries, plums and cherries. They even grew exotic fruits such as peaches, nectarines and figs, presumably under cover. The poor Irish of course had none of these delicacies, other than those which they stole from time to time.

    Bread was commonly eaten by the 16th century, and even cake, though this would not have been everyday fare. The wealthy kept a store of exotic spices and various types of sugar, while the poor seasoned their food mainly with salt and honey, using the latter even on fish, which sounds particularly revolting.

    https://www.dochara.com/the-irish/food-history/food-in-early-ireland/
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    Despite it’s popularity in today’s Irish cuisine, the potato is a relatively new import into the Irish diet. The starchy carb was first sold in Spain in 1573 and by the 1590s had spread throughout Europe. Whilst the exact date of its arrival in Ireland is unknown, by the mid-1600s, it was the cornerstone of Irish diets. In the time before the Potato famine in the 1800s, a diet of oats and potatoes helped sustain the Irish peasantry. The change in the Irish diet after the introduction of the potato cannot be underestimated. Take for example, a menu plan from an Irish workhouse in the 1800s

    Breakfast Dinner Supper
    Kilrush
    Men 4lbs potatoes, 1 pint skimmed milk. The same, with herring instead of milk in Winter. Not always provided.
    Women 3 lbs potatoes, 1/2-1 pint skimmed milk The same.
    Scarriff
    Men 5lbs potatoes, 1 pint sour milk The same. Herring when milk cannot be had. The same
    Women 3lbs potatoes, 1 pint milk The same The same

    Source: http://bit.ly/1JA0xzH

    Wrapping Up…

    So how can one eat like their Irish ancestor? Quite simply. Eat real, unprocessed food with a good balance of meat, vegetables and carbohydrates alongside generous amounts of dairy. If you want to go more modern add in potatoes. If you want to go super modern just head to your local take away!

    https://physicalculturestudy.com/2015/06/07/the-traditional-irish-diet/
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    g3w5v5awibuf.jpg
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    🍀 March Plan 🍺 🍀

    Monday- Beef Shepard's pie or sheetpan meatballs/ mashed potatoes or turnips & cabbage
    Tuesday- pork loin/carrots, celery, onions
    Wednesday- leftovers or cold plate w/ cottage cheese
    Thursday- various restaurants
    Friday- salmon dish/greens/ whole grain rolls
    Saturday-leftovers or cold plate w/ cottage cheese
    Sunday- Italian restaurant
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member
    I forgot and ate avocado toast for breakfast, but I'll try to stick to apples/ oatmeal for brunch or toast with lingonberry jam and eggs.
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,926 Member

    Sort of difficult avoiding tomato and avocado (I made exceptions for potatoes)

    Making meatballs, peas and carrots tonight...maybe more potatoes