What do your meals look like (show me pictures)....

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Replies

  • mtaratoot
    mtaratoot Posts: 13,990 Member
    cmsienk wrote: »
    Thursday dinner: Pork tenderloin, roasted redskin potatoes and baby peas
    j05lykv04tna.jpg

    Your Fiesta Ware color matches both the loin and the potato skin almost perfectly. Nice. But might be even MORE visually appealing on a different color.
  • cmsienk
    cmsienk Posts: 18,757 Member
    edited May 2023
    mtaratoot wrote: »
    cmsienk wrote: »
    Thursday dinner: Pork tenderloin, roasted redskin potatoes and baby peas
    j05lykv04tna.jpg

    Your Fiesta Ware color matches both the loin and the potato skin almost perfectly. Nice. But might be even MORE visually appealing on a different color.
    Sorry if my plating offended you
  • Athijade
    Athijade Posts: 3,300 Member
    acpgee wrote: »
    @Athijade
    My basic recipe is this https://deliciousnotgorgeous.com/vietnamese-garlic-butter-noodles/
    but I added a little broccoli and prawns. I dropped the broccoli and prawns to fry with the garlic, adding oyster sauce and fish sauce when the garlic starts to colour to prevent it from burning. I took the pan off the heat once the prawns were cooked. I used Chinese egg noodle nests which cook in 3 minutes while making the sauce.

    Thank you! This looks like a great simple yet flexible meal option. I appreciate it!
  • mtaratoot
    mtaratoot Posts: 13,990 Member
    cmsienk wrote: »
    mtaratoot wrote: »
    cmsienk wrote: »
    Thursday dinner: Pork tenderloin, roasted redskin potatoes and baby peas
    j05lykv04tna.jpg

    Your Fiesta Ware color matches both the loin and the potato skin almost perfectly. Nice. But might be even MORE visually appealing on a different color.
    Sorry if my plating offended you

    Not offended. I love Fiesta Ware. I tried to imagine how fantastic it would have looked on turquoise, cobalt, or sunflower.
  • cmsienk
    cmsienk Posts: 18,757 Member
    edited May 2023
    Friday dinner: red leaf lettuce salad with avocado, jicama, chicken and 2 T peanut dressing (peanut butter, Tamari, lemon juice, sesame oil, ginger, minced garlic, water to thin, and I added 1 T of ground flaxseed)
    b2991aftf0bq.jpg
  • SafariGalNYC
    SafariGalNYC Posts: 1,325 Member
    edited May 2023
    First time making soft shell crab!

    I didn’t want to put a coating or crust on it. I found a super simple recipe with butter, evoo, sea salt, garlic & herbs .. came out fab!

    Put on a bed of Cauli - shroom risotto mixed with some wakame.

    🦀

    39f651amnzu2.jpeg
    9ku7iid6vfat.jpeg
  • cmsienk
    cmsienk Posts: 18,757 Member
    edited May 2023
    Saturday brunch: old fashioned oatmeal with flaxseed, cinnamon and 1/4 cup berries
    du7es4nk1pe3.jpg
  • acpgee
    acpgee Posts: 7,882 Member
    Beef rendang batch cooked 48 hours sous vide. What we didn't eat tonight was tossed in the freezer. Di San Xian with the potato, aubergine cooked separately in the air fryer and green peppers sauteed in the wok which is a lot less work than the traditional recipe which calls for deep frying the aubergine, potato, and green peppers separately before stir frying together in a sauce. Smashed cucumber with black sesame dressing. Rice.
    7heu5vz3e0ac.jpeg
  • NANCYLOCKETT
    NANCYLOCKETT Posts: 1 Member
    acpgee Looks so good. recipe for tagliata di manzo
  • acpgee
    acpgee Posts: 7,882 Member
    @NANCYLOCKETT
    https://www.venturists.net/tagliata-di-manzo-beef-tagliata/
    I don’t bother making the balsamic reduction and just drizzle some balsamic vinaigrette on the rocket. I cook the steak on a very hot cast iron pan for 3 minutes total for very rare steak. I prefer to oil the meat rather than the pan. After resting slice against the grain for the tenderness.

    When I am in an Italian restaurant and don’t want a lot of carbs, I will order the tagliatta di manzo.
  • acpgee
    acpgee Posts: 7,882 Member
    acpgee wrote: »
    @NANCYLOCKETT
    https://www.venturists.net/tagliata-di-manzo-beef-tagliata/
    I don’t bother making the balsamic reduction and just drizzle some balsamic vinaigrette on the rocket. I cook the steak on a very hot cast iron pan for 3 minutes total for very rare steak. I prefer to oil the meat rather than the pan. After resting slice against the grain for the tenderness.

    When I am in an Italian restaurant and don’t want a lot of carbs, I will order the tagliatta di manzo.

    https://www.tasteatlas.com/tagliata-di-manzo

  • cmsienk
    cmsienk Posts: 18,757 Member
    Sunday brunch: Ricotta parsley scrambled egg avocado wrap (almond flour tortilla) and coffee (not the best picture of the scrambled egg mixture)
    mrwe9xgv6c6x.jpg
  • acpgee
    acpgee Posts: 7,882 Member
    Athijade wrote: »
    acpgee wrote: »
    @Athijade
    My basic recipe is this https://deliciousnotgorgeous.com/vietnamese-garlic-butter-noodles/
    but I added a little broccoli and prawns. I dropped the broccoli and prawns to fry with the garlic, adding oyster sauce and fish sauce when the garlic starts to colour to prevent it from burning. I took the pan off the heat once the prawns were cooked. I used Chinese egg noodle nests which cook in 3 minutes while making the sauce.

    Thank you! This looks like a great simple yet flexible meal option. I appreciate it!

    https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles

    I haven’t tried this yet, but it looks like another quick Asian inspired pantry pasta dish.
  • cmsienk
    cmsienk Posts: 18,757 Member
    edited May 2023
    Monday brunch: blueberry chaffles (one large egg, 1/2 cup mozzarella cheese, 1 t almond flour, 1 t cinnamon, 1 t ground flaxseed, 1/3 cup blueberries)
    cgen7ronh2ts.jpg
  • janicemlove
    janicemlove Posts: 459 Member
    ozstzf6k4a3y.jpeg
    Left purse at home monday so I went home to get it and ate lunch out. Steak burrito bowl, so good!
  • janicemlove
    janicemlove Posts: 459 Member
    ntv1dwe7joa4.jpeg
    A bigger dinner than usual but it hit the spot.

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