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

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  • acpgee
    acpgee Posts: 7,956 Member
    Trying to create some space in the freezer. One of the gratin dauphinoise I made a few weekends ago with a lamb cutlet and greek salad.
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  • acpgee
    acpgee Posts: 7,956 Member
    Lunch was leftovers from last night's seafood boil.
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  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    edited November 2020
    senalay788 wrote: »
    Putanesca.

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    ☺️ My significant other from Rome 🇮🇹 calls puttanesca the “bad girl sauce” lol

    Looks tasty!! 😋
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
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    Happy Thanksgiving!

    Dinner:
    Marinated, pan-seared venison backstrap
    Roasted brussles sprouts with butter/dijon/brown sugar sauce
    Classic mashed potatoes
    Gravy of red wine and venison stock
    Hawaiian rolls and butter

    Dessert:
    Homemade Rice Krispy treats
    Gingerbread sandwich cookies from Trader Joes
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Safari_Gal_ wrote: »
    senalay788 wrote: »
    Putanesca.

    ycf1objq30fp.jpg

    ☺️ My significant other from Rome 🇮🇹 calls puttanesca the “bad girl sauce” lol

    Looks tasty!! 😋

    Well--that's because "puttana" in Italian means "lady of the streets".
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    snowflake954 wrote: »
    Safari_Gal_ wrote: »
    senalay788 wrote: »
    Putanesca.

    ycf1objq30fp.jpg

    ☺️ My significant other from Rome 🇮🇹 calls puttanesca the “bad girl sauce” lol

    Looks tasty!! 😋

    Well--that's because "puttana" in Italian means "lady of the streets".

    😉 si

  • acpgee
    acpgee Posts: 7,956 Member
    When I read the Sandro Petti story I remember "Facci una puttanata qualsiasi" being translated as "Throw together some crap". When he put it on the menu he didn't want to use crap=puttanata so used puttanesca instead. I would need an Italian speaker to tell me whether this could be correct.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Ahh puttanesca sauce. Perché questo nome? (Why this name?)

    I had to consult with my mother in law - born and raised Roman - who was highly amused to be asked. Lol.

    She doesn’t know of the correct origin - but the legend is that Puttanesca sauce has a great scent... And the etymology is “puttana” .... so you could smell the heavy cologne in the streets at night - ergo — this highly scented sauce.

    Correct or no? I dunno... but that’s the word on the street.. (pun?? ☺️)


    Re: 💩: puttanata - there is a phrase “non dire puttanate / don’t talk rubbish or BS”

    I have also read the story from a chef in the 50s / whose friends came over and said “Facci una puttanata qualsiasi” (Make any kind of crap...)

    Not sure if the correct origin will ever be agreed upon..

    *But - I have to add - I hope everyone is using anchovies and capers in their puttanesca sauce or the crime is real... capisci?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Side note: it’s now been 10ish months since we have been back to Italy. The longest my spouse has been away since birth. My garden is overgrown and the house has been shuttered.
    I’ll have to get a big plate of Puttanesca upon return and take a photo as soon as we land. 🙌🏻
  • acpgee
    acpgee Posts: 7,956 Member
    Tonight's dinner was about management of leftovers. There was a carrot and a stalk of celery languishing at the bottom of the produce drawer that went into the chicken and veg stir fry that also used up some leftover chicken gravy. Leftover Jamaican peppered steak from our Caribbean takeaway on Wednesday night was asian-ified by warming up with fried onion and soy sauce
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    .
  • acpgee
    acpgee Posts: 7,956 Member
    I've also heard the puttaneca is considered a bit slatternly because no fresh ingredients are involved. Tinned tomatoes, olives, capers, garlic, onion, anchovies, chilli flakes.
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
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    A light dinner because I had a cheeky Thai iced tea today :#
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
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    I’m trying to clear freezer space too, to facilitate Christmas prep. So Lentil & Veg Kofta from the freezer on a bed of roasted peppers and tomato/parsley pearled spelt. I’d forgotten how good those Kofta are!
  • Ironwoman1111
    Ironwoman1111 Posts: 3,913 Member
    edited November 2020
    Grilled Italian sausage, steamed jasmine rice, grilled onions/peppers with basil pesto and a Romaine lettuce salad with baby cucumbers, shredded carrots, croutons and some dressing.👩🏽‍🍳

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  • acpgee
    acpgee Posts: 7,956 Member
    Tagliata di manzo with gratin dauphinoise and charred savoy cabbage.
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  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
    ^^^“What you think, you become.
    What you feel, you attract.
    What you imagine, you create.”

    ― Buddha

    ...and what I'm thinking/feeling and imagining right now is that to be in front of me right now...this must have been SOOO yummooo...
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
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    Gluten free, dairy free strata with chicken maple breakfast sausage, kale and mushrooms. 1 (big) serving is about 470 calories and it’s SO filling, I left unused calories last night because I was so darn full
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    o0Firekeeper0o wrote: »
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    Gluten free, dairy free strata with chicken maple breakfast sausage, kale and mushrooms. 1 (big) serving is about 470 calories and it’s SO filling, I left unused calories last night because I was so darn full

    You had me at chicken MAPLE sausage. And then again at kale. And then again at mushrooms 🤤 Recipe, please?
  • acpgee
    acpgee Posts: 7,956 Member
    Peking duck breast and Vietnamese cahn soup.
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  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
    edited December 2020
    @MaltedTea

    Oh gosh, it wasn’t really a recipe! But I’ll share my process. I used 10 slices of gluten-free bread and 11 eggs, but it was a bit wet so next time I’ll probably do just 10 eggs. I used kale and mushrooms cut up and sauteed with some garlic, onion, s&p and a touch of olive oil just to wilt the kale and reduce the moisture of the mushrooms. Mixed in with the eggs was a cup of rice milk and maybe 1/2 cup of chicken broth, though you can certainly use milk if you’re ok with the dairy. Sausages were Amylu brand, cut up into chunks. All of it stirred together, baked in a casserole at 350F for an hour!

    Sorry I don’t have a “real” recipe, I tend to wing things in the kitchen. I hope this helps though! :)

    EDIT TO ADD: put some dried oregano in there as well, though I bet plenty of other spices would play nicely!
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    edited December 2020
    o0Firekeeper0o wrote: »
    @MaltedTea

    Oh gosh, it wasn’t really a recipe! But I’ll share my process. I used 10 slices of gluten-free bread and 11 eggs, but it was a bit wet so next time I’ll probably do just 10 eggs. I used kale and mushrooms cut up and sauteed with some garlic, onion, s&p and a touch of olive oil just to wilt the kale and reduce the moisture of the mushrooms. Mixed in with the eggs was a cup of rice milk and maybe 1/2 cup of chicken broth, though you can certainly use milk if you’re ok with the dairy. Sausages were Amylu brand, cut up into chunks. All of it stirred together, baked in a casserole at 350F for an hour!

    Sorry I don’t have a “real” recipe, I tend to wing things in the kitchen. I hope this helps though! :)

    EDIT TO ADD: put some dried oregano in there as well, though I bet plenty of other spices would play nicely!

    Yes to all 👏🏾 of 👏🏾 this👏🏾. Thank you @o0Firekeeper0o!

    And, @senalay788? Broccoflower? Caulibroc?! I settled on Yum Mountain 🤷🏾‍♀️
  • snowflake954
    snowflake954 Posts: 8,399 Member
    MaltedTea wrote: »
    o0Firekeeper0o wrote: »
    @MaltedTea

    Oh gosh, it wasn’t really a recipe! But I’ll share my process. I used 10 slices of gluten-free bread and 11 eggs, but it was a bit wet so next time I’ll probably do just 10 eggs. I used kale and mushrooms cut up and sauteed with some garlic, onion, s&p and a touch of olive oil just to wilt the kale and reduce the moisture of the mushrooms. Mixed in with the eggs was a cup of rice milk and maybe 1/2 cup of chicken broth, though you can certainly use milk if you’re ok with the dairy. Sausages were Amylu brand, cut up into chunks. All of it stirred together, baked in a casserole at 350F for an hour!

    Sorry I don’t have a “real” recipe, I tend to wing things in the kitchen. I hope this helps though! :)

    EDIT TO ADD: put some dried oregano in there as well, though I bet plenty of other spices would play nicely!

    Yes to all 👏🏾 of 👏🏾 this👏🏾. Thank you @o0Firekeeper0o!

    And, @senalay788? Broccoflower? Caulibroc?! I settled on Yum Mountain 🤷🏾‍♀️

    Here it's called "Broccolo Romano" ---Roman Broccoli because it grows in the region around Rome.

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