What do your meals look like (show me pictures)....
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That looks amazing!!
How do you make your deviled egg mix?
Curious for new recipe on deviled eggs
Thanks! Actually it *was* a new recipe for me, this one with lime, mayo and chipotles in adobo. Delicious. https://www.nytimes.com/2020/07/01/dining/deviled-eggs-coronavirus.html
(I usually make them old school with ketchup, mayo and curry powder and those are good too.)
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BackwoodsDarlin wrote: »Seasoned Frog Legs over Tikka Masala CauliRice
(CauliRice also has Bell Peppers and Onions)
Servings 1
18g Carbs - 5g Fiber = 13g Net Carbs
277 Calories, 7g Fat, 34g Protein
😳 you killed Kermit
Kidding.. never tried frogs legs, they look moist.1 -
slimgirljo15 wrote: »
😳 you killed Kermit
Kidding.. never tried frogs legs, they look moist.
And his cousins too LOL
Seriously though... yes, they are very moist. The best thing is that they take on the flavor of most any seasoning and completely just fall off the bone, they're THAT tender. I actually seasoned those with "Pinto Bean Seasoning" by Fiesta ---- heaven!
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BackwoodsDarlin wrote: »slimgirljo15 wrote: »
😳 you killed Kermit
Kidding.. never tried frogs legs, they look moist.
And his cousins too LOL
Seriously though... yes, they are very moist. The best thing is that they take on the flavor of most any seasoning and completely just fall off the bone, they're THAT tender. I actually seasoned those with "Pinto Bean Seasoning" by Fiesta ---- heaven!
Did you spotlight and gig them? A little country myself. I actually prefer "redneck refined."
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Confession- I have an obsession with steaming clams lately... ☺️
(The steam fogged up my phone camera lens 😉)
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Vegetables, turkey sausage and egg white. Red beans and (because the weekend) I indulged in some french bread.
Coffee with a tiny bit of sweetened creamer off picture
Total 680 calories (I consider this brunch) I only eat twice during the weekend.
103 carbs, 14 fat, 9 protein, 14 fiber
There is onion, bell pepper, cabbage, spinach and mushrooms in there.
The omelet itself with no meat would be only 170 cals
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Banana s’mores
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Chopped salad of cucumber, tomato, radish, avocado, and shrimp with a cilantro/lime/jalapeño dressing. (Had some pita chips on the side.)
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An old schoolfriend came over for dinner. Starter of steamed artichokes with hollandaise. Main of Cambodian beef lok lak. Dessert was vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce.
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[img]https://us.v-cdn.net/5021879/uploads/editor/hy/hpv2ko98ypgx.png[/img ....vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce. This dessert sounds absolutely unique and SO yum! What is the way you dehydrate the s.potato? Do you actually use a dehydrator? And the toppings...😋[/img]0
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Pan Seared Seasoned Salmon with Parmesan Topped Habanero Mango and Red Pepper Veggies
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BackwoodsDarlin wrote: »Pan Seared Seasoned Salmon with Parmesan Topped Habanero Mango and Red Pepper Veggies
Another great appetizing plate!!
Perfectly looking salmon 😋.
Looks like a plate from fine dining1 -
[img]https://us.v-cdn.net/5021879/uploads/editor/hy/hpv2ko98ypgx.png[/img ....vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce. This dessert sounds absolutely unique and SO yum! What is the way you dehydrate the s.potato? Do you actually use a dehydrator? And the toppings...😋[/img]
This dessert was divine when I first ate it at a Yakitori restaurant in London. Picture of the original at the bottom of this review.
https://pickyglutton.com/2015/12/28/jidori-review-dalston-yakitori/
In the restaurant version the sweet potato crisps were deep fried. At home, I spiralized the sweet potato and put them in 10 hours in the dehydrator. You could probably use a very low oven with the door propped ajar with a piece of cutlery or on the lowest setting of the air fryer if you have one. If you don't have a spiralizer you could coarsely grate the sweet potato. The original restaurant dessert also contained some finely chopped candied ginger, which I personally found a little too dominating.
This is the miso caramel sauce recipe I used.
https://food52.com/recipes/18618-miso-caramel3 -
Made Bluefish for the first time! Loved it! That’s some lemon herb aioli on the side.
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An all-time fave, Ottolenghi’s pappardelle with rose harissa, olives and capers. I serve with ricotta instead of his suggested yogurt.
https://ottolenghi.co.uk/recipes/pappardelle-with-rose-harissa-black-olives-and-capers7 -
Tonight is last night before self quarantine for two weeks prior to minor surgery. Went out for pizza.
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@acpgee:
"....vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce."
This dessert sounds absolutely unique and SO yum! What is the way you dehydrate the s.potato? Do you actually use a dehydrator? And the toppings...😋
When I ate this in a restaurant the sweet potato chips were deep fried. At home I spiralized the sweet potato and threw it in the dehydrator for 10 hours. You could also use a fan oven set on low or an air fryer at the lowest temperature. I don't think deep frying is necessary as the main purpose of the chips is to provide some brittle texture to an otherwise soft dessert. Similar effect could be achieved with store bought banana or beetroot chips.
Sesame toasted in a dry skillet until they start to pop. Swirl the pan while seeds are heating up.
Miso caramel sauce was this recipe. I used coconut cream instead of dairy because that was what I had lying around the fridge. Next time I will use half the water which will make it easier to take the caramel to my preferred level of complexity--quite dark and slightly bitter. The recipe's large quantity of water meant it took ages to get my caramel dark. Instead of miso any salty umami ingredient such as marmite or soy sauce could be interesting.
https://food52.com/recipes/18618-miso-caramel
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Had to use up an avocado that was in my fridge, so...
Today's Lunch....
Creamy Shrimp, Avocado, Tomato and Onion Salad with Spicy Sweet Chili Tortilla Chips
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@PAPYRUS3
You can freeze leftover miso caramel sauce. It doesn't freeze really hard. Soften in the microwave when you want to use some. A little drizzle is great for pimping up mundane fruits such as sliced banana or sliced apple.
Thanks for your info...that combination in your dessert all just sounded so good!😍1 -
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MistressPi wrote: »
If you are an anchovy lover I recommend this dish. It's given here as a starter but a traditional bagna cauda peasant meal would involve dipping the raw veg in the oily anchovy/garlic sauce using bread to help transport dipped veg from communal pot back to own plate. When the bread was soaked that would have been eaten too. At the end of the meal, eggs would be scrambled in the dreggs of the sauce.
https://www.saveur.com/article/recipes/marcella-hazans-bagna-cauda-anchovy-and-garlic-dip/0 -
Shrimp over steamed rice with 1/2 side of turkey breast and chicken breast
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Tonight's supper, i cooked...
Pan-Seared Seasoned Quail Breasts alongside Parmesan Topped Habanero Mango and Red Pepper CauliRice with Bell Peppers and Onions
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Today's lunch I made...
Creamy Shrimp, Avocado, Tomato and Onion Salad with Spicy Sweet Chili Tortilla Chips
Perfect for a hot day like today
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BackwoodsDarlin wrote: »Tonight's supper, i cooked...
Pan-Seared Seasoned Quail Breasts alongside Parmesan Topped Habanero Mango and Red Pepper CauliRice with Bell Peppers and Onions
Oh I want this! I love quail.1
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