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

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  • acpgee
    acpgee Posts: 7,832 Member
    Hamburger night. Mini buns cut from a focaccia.
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  • acpgee
    acpgee Posts: 7,832 Member
    Starter of cullen skink followed by cheese souffle and green salad with ranch. I made the soup on Sunday and plonked it in the fridge to make these meal manageable on a weeknight.
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  • acpgee
    acpgee Posts: 7,832 Member
    We ate out at a Malaysian street food place that recently opened a branch near the flat. Hubby had the nasi lemak.
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  • mjbnj0001
    mjbnj0001 Posts: 1,188 Member
    More busy days this week. Tonight (Wednesday) another thawed tranche of chicken marsala from a party a couple of weeks ago, with sides of fresh roasted savory cauliflower, yellow summer squash and zucchini. Another side (not shown), for a little color variety, is our typical chopped salad. I haven't had MFP compute the numbers on this meal yet by logging it, but it should be pretty moderate.

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  • mjbnj0001
    mjbnj0001 Posts: 1,188 Member
    acpgee wrote: »
    My new job is kind of high pressure and I get home a little late in the evenings. Struggling with doing the cooking on weeknights. ]

    Time constraints are a major impediment to eating well. I can empathize. I went off the good path when I was working and traveling for the job. I have paid a price, but am finding that it is never too late to do a course correction. The surprising thing is that so far, retirement has had frequent time challenges. It hastn't been all idling about and recreating, lol.

    With our recent busy demands, we'd fallen back onto commercial bread, for instance - but we ensure to buy "good" commercial bread - and it is not preferable by taste, ingredients or diet impact relative to any of the breads I make for us. Tonight, I have made a 3-loaf batch, which includes a gift loaf for a party tomorrow, accounting for the "artisan whitebread" appearance ... and made using only unbleached bread flour, filtered water, sea salt and yeast as ingredients.

    So, one loaf as gift, one for now, one for the freezer.

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  • mjbnj0001
    mjbnj0001 Posts: 1,188 Member
    Adventurista wrote: »
    Yum! Everything looking good. Almost tempted to try making souffles now, lol

    Rare dinner takeout - woodfire 10" veggie pizza (for 2.)

    next adventure ... making your own pizza ...
  • Adventurista
    Adventurista Posts: 1,293 Member
    edited August 10
    Anyone ever try a pizza on the bbq? Closest i could come to woodfired i think. Their website said they flash cook at 900deg. Surprised me, we monitor to stay below 500. So not sure where to begin for a crust or deep dish on the grill.

    This was the takeout from the woodfired oven. Handtossed. Had a good, not too chewy nor too crispy qualities.
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  • mjbnj0001
    mjbnj0001 Posts: 1,188 Member
    Adventurista wrote: »
    Anyone ever try a pizza on the bbq? Closest i could come to woodfired i think. Their website said they flash cook at 900deg. Surprised me, we monitor to stay below 500. So not sure where to begin for a crust or deep dish on the grill.

    This was the takeout from the woodfired oven. Handtossed. Had a good, not too chewy nor too crispy qualities.

    par-bake the crust before putting your toppings on. there's youtube on this somewhere. i also put down a bbq-specific silpat mat like in the picture (although the pic obviously isn't pizza).

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  • acpgee
    acpgee Posts: 7,832 Member
    Cooked a little more labour intensive today as it is weekend. Salmon tartare with crackers made by microwaving poppadoms sold for frying at home as a starter. Roll your own California handrolls (=homestyle sushi taught to me by a half Japanese girlfriend). Miso soup.
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  • acpgee
    acpgee Posts: 7,832 Member
    @mjbnj0001
    I bring homemade bread as a hostess gift to dinner parties too.

    @Adventurista
    Cheese souffle is much easier than you would think despite it's finicky reputation. I use it as a basis for a dependable weeknight meal. The only problem is that it generates rather a lot of dirty dishes because you use one saucepan for making the cheesey bechamel and another spotless vessel for beating the egg whites and then you bake the combined mixture in ramekins. Recipe below has the proportions I use but I skip the rucola. I also bake longer for 20-22 minutes because I like my souffle to have a dry texture inside. I find it easiest to use a large pyrex measuring cup for beating the whites. After the cheese mixture and egg whites are mixed up, it is convenient to use the measuring cup to pour the batter into the ramekins.
    https://bestrecipes.co/recipes/air-fryer-arugula-cheddar-egg-souffles
  • acpgee
    acpgee Posts: 7,832 Member
    Wonky maki's for breakfast rolled from last night's leftovers.
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  • mjbnj0001
    mjbnj0001 Posts: 1,188 Member
    acpgee wrote: »
    @mjbnj0001
    I bring homemade bread as a hostess gift to dinner parties too.

    It was appreciated,and it worked out really well. We're at the New Jersey Shore and this was an outdoor dinner party. Clams and chicken were the main items (grilled), and the bread made a great dipping item to soak up some of the savory clam broth. I was going to tell the hostess in an aside that the loaf would only last a couple of days (no preservatives), but it hardly lasted an hour.

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