What I'm eating tonight! ❄️ Winter ❄️

AdahPotatah2024

More soup... 🤧

AdahPotatah2024

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

I'm going to use this recipe but with fresh lemon slices and wrap in parchment paper...

AdahPotatah2024

🩷💕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

https://m.youtube.com/watch?v=L7-axh0eRLk

Crockpot Curry with Sweet Potatoes and Garbanzo Beans

AdahPotatah2024

Around 70 ° here, today, time for cold plate dinners!:D
This restaurant menu is my inspiration

AdahPotatah2024

Leftovers from Friday and Saturday

AdahPotatah2024

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

AdahPotatah2024 wrote: »

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

@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

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

Thanks, I'm going to try that recipe next time!:)

AdahPotatah2024

Making Jolie Gabor's Eggs with Salami recipe tonight

AdahPotatah2024

Restaurant!