What do your meals look like (show me pictures)....
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What is this? It looks delicious...
If your on about mine its cheese and onion pie, 624 calories for 1/8th of the pie, it was a deep dish so it was a decent portion and enough to fill me up, I had it with spinach, cherry tomatoes and red pepper. I just felt like cooking something warm and comforting. Worth every single calorie
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reesrachel00 wrote: »What is this? It looks delicious...
If your on about mine its cheese and onion pie, 624 calories for 1/8th of the pie, it was a deep dish so it was a decent portion and enough to fill me up, I had it with spinach, cherry tomatoes and red pepper. I just felt like cooking something warm and comforting. Worth every single calorie
Omg, that looks and sounds delicious!! If you don't mind posting, I would love the recipe!!0 -
200g plain flour
100g Flora light
small amount of water
3lbs potatoes
2 onions
200g cheese of choice (I used 1/2 Blackstick Blue and 1/2 Cheddar Light)
Peel 3lbs of potatoes and put in a pan of water, add two chopped onions and bring to the boil, simmer until soft (test with a fork)
For the pastry put 200g of plain flour into a bowl add 100g of Flora light (or any other light marg) and rub with you fingertips rub until they resemble crumbs.. make a well in the middle of the mixture and add a small amount of water, (I never measure, could try 1 tblsp) and then mix well with your hands to form a dough (I find cold hands are better to do this)... roll out onto a floured board and line your pie dish with it... fork your pastry and put into a preheated oven 200 degrees for 15 minutes (middle of)
When the potatoes and onions are cooked drain well and mash really well, then add 175g (you will need 200g in total, some to go on top of the pie) of cheese I used 75g of Blackstick Blue cheese and 75g of Cathedral City Cheddar Lighter, stir the cheese through well (you might want to add milk, I didn't to make it more creamier) take your 15 minutes cooked pastry out of the oven and spoon in the mixture - then finally use 25g of each cheese to sprinkle onto the top of the pie
Put back into the oven and cook until the cheese on top is golden brown, about another 10-15 minutes
Hope this makes sense lol
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WillLift4Tats wrote: »reesrachel00 wrote: »What is this? It looks delicious...
If your on about mine its cheese and onion pie, 624 calories for 1/8th of the pie, it was a deep dish so it was a decent portion and enough to fill me up, I had it with spinach, cherry tomatoes and red pepper. I just felt like cooking something warm and comforting. Worth every single calorie
Omg, that looks and sounds delicious!! If you don't mind posting, I would love the recipe!!
Sorry forgot to say grate the cheese 0 -
MMMMMmmmmmiso soup, with veggies, tofu and poached egg!
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reesrachel00 wrote: »WillLift4Tats wrote: »reesrachel00 wrote: »What is this? It looks delicious...
If your on about mine its cheese and onion pie, 624 calories for 1/8th of the pie, it was a deep dish so it was a decent portion and enough to fill me up, I had it with spinach, cherry tomatoes and red pepper. I just felt like cooking something warm and comforting. Worth every single calorie
Omg, that looks and sounds delicious!! If you don't mind posting, I would love the recipe!!
Sorry forgot to say grate the cheese
Makes perfect sense, thank you! Can't wait to try 0 -
Filling: 1 whole package (1.16 cups cooked, about 3/4 cup drained/pressed) frozen chopped spinach, 1.5 oz nasoya sprouted tofu plus, 2 oz matchstick carrots, 0.25 cup no fat cottage cheese, 0.5 tablespoon unsweetened coconut, 3 tablespoons eggbeaters, 1 tsp garlic powder, dash of salt.
Crust: 0.25 cup whole wheat flour, 1 tablespoon oat bran, 1/2 tsp ginger powder, 1/4 tsp nutmeg, dash of salt, 1 tsp olive oil (+water to form dough).
(shown upsidedown on serving plate, crust side up)
In hindsight, I wish I'd used more spices/salt and increased the coconut to a heaping tablespoon, plus added another tablespoon eggbeaters. It had potential, but was too bland. Next time I will double the spices in everything, and add more eggbeaters. I don't think a teaspoon of parmesan would hurt anything either, might add that next time as well. I really like that I got tofu and cottage cheese in this, it was a much higher protein dish than I typically make myself, which is one of my goals, to eat enough protein.0 -
Double cut chop, romanesco, creme fraiche, carrots
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Rutabaga fries! I'm totally going to try that! How did you manage to cut it like fries? I always struggle just to get a knife into a rutabaga, much less to cut it all prettily! They are SO HARD to cut when raw! I've been doing sweet potato fries and zucchini fries, this seems like a nice next step.WillLift4Tats wrote: »For a challenge I had to try a new food. Here are some rutabaga fries that I quite enjoyed. I made a second batch for a D&D campaign just to finish off the leftover rutabagas. I thought I would be the only one who ate them, but turns out they were a huge hit!0
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Beef teriyaki w/veggies (Healthy Choice Cafe Steamer) over steamed broccoli and spinach; a couple clementines.
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Here's snack2, last food of the day before bed. I had a craving. This is one serving banana nut granola cereal, topped with half a banana, and 1 tablespoon of extra unsweetened coconut, with 1/2 cup unsweetened almond milk. It was wonderful, and I am not going to bed feeling deprived.
I will now "lock" my cabinet for the night and go to bed (I "sleep-eat").
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bump would love recipes
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Filling: 1 whole package (1.16 cups cooked, about 3/4 cup drained/pressed) frozen chopped spinach, 1.5 oz nasoya sprouted tofu plus, 2 oz matchstick carrots, 0.25 cup no fat cottage cheese, 0.5 tablespoon unsweetened coconut, 3 tablespoons eggbeaters, 1 tsp garlic powder, dash of salt.
Crust: 0.25 cup whole wheat flour, 1 tablespoon oat bran, 1/2 tsp ginger powder, 1/4 tsp nutmeg, dash of salt, 1 tsp olive oil (+water to form dough).
(shown upsidedown on serving plate, crust side up)
In hindsight, I wish I'd used more spices/salt and increased the coconut to a heaping tablespoon, plus added another tablespoon eggbeaters. It had potential, but was too bland. Next time I will double the spices in everything, and add more eggbeaters. I don't think a teaspoon of parmesan would hurt anything either, might add that next time as well. I really like that I got tofu and cottage cheese in this, it was a much higher protein dish than I typically make myself, which is one of my goals, to eat enough protein.
I have never tried tofu, not for any particular reason. I think its time I tried, what is this dish called?0 -
my favourite weekend treat. omelette with new potatoes, red onion, peas and lean bacon and a rocket side salad.
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Rutabaga fries! I'm totally going to try that! How did you manage to cut it like fries? I always struggle just to get a knife into a rutabaga, much less to cut it all prettily! They are SO HARD to cut when raw! I've been doing sweet potato fries and zucchini fries, this seems like a nice next step.WillLift4Tats wrote: »For a challenge I had to try a new food. Here are some rutabaga fries that I quite enjoyed. I made a second batch for a D&D campaign just to finish off the leftover rutabagas. I thought I would be the only one who ate them, but turns out they were a huge hit!
Hmmm, I have no idea, the ones I bought were quite easy to chop! I just peeled first, chopped in half, then into fries from there. Maybe they weren't as fresh? I've never had rutabaga before so maybe I didn't pick the "right" ones?
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peel, halve, oil on med high, cook for 2-3 min, add a little water, cover and steam for around 15 min. finish with salt and lemon
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