What do your meals look like (show me pictures)....
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Safari_Gal_ wrote: »Soba on a snowy day...
•buckwheat soba
•koikuchi shoyu dipping sauce
This is one of my FAVORITE foods. I don’t eat it often but it’s always a joy when I do get to have it
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My great-aunt’s chicken casserole recipe from the back of a chip bag in the 60’s. Even with a few clever calorie-saving tricks by yours truly, a big huge portion is about 640 calories, so you can imagine how delicious the “fully authentic” version is
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Grilled pork chop, Palmini linguine w/pesto and a sprinkle of grated parm, salad of romaine, tomato, olives, provolone & Caesar dressing.
This was my first time trying the Palmini linguine (made of hearts of palm). The packages suggests rinsing and eating as is or boiling for 8 minutes or so to soften. I rinsed but warmed it in a pan with the pesto. It was al dente but it has a weird acidic flavor that I didn't care for so I won't be buying it again. On the plus side at 20 calories for a 4oz portion it is a nice balance with the highly caloric pesto. Tomorrow I'll try boiling it to see if that gets rid of the acidity.
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Sunday brunch day😊
Savory French toast with eggs and sautéed veg
Dinner was a salad with some leftovers of my first attempt at masala dosa and some guacamole in honor of the Super Bowl
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@acpgee - Curious what cookbook you were using. Yummy dinner I'm sure.
For Thai I used David Thompson. Google him for his credentials as an Aussie chef who had a Michelin starred Thai restaurant in Bangkok). I like his first cookbook "thai food" the best. Recently got his newer "Thai Street Food" for my birthday and that's where the picture is from. However the second book is a massive, cumbersome coffee table book with lots of photos and a whopping 34cm x 27cm x 4.5cm, so it doesn't fit on the shelf I keep other cookbooks on. The recipe for Pad Thai is in both, and the same, except that the newer version gives quantities for 2 servings instead of 1 and measurements got more accurate (weights instead of handfuls).3 -
Experimenting with Thai chili sauces for crispy Brussels 🌱 .. trying to do a lower sugar variety... it’s coming along... 👩🏼🍳
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Pho with a side of grilled pineapple and grilled red onion salad.
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o0Firekeeper0o wrote: »
My great-aunt’s chicken casserole recipe from the back of a chip bag in the 60’s. Even with a few clever calorie-saving tricks by yours truly, a big huge portion is about 640 calories, so you can imagine how delicious the “fully authentic” version is
Glad you are enjoying your aunts recipe.This looks a bit like a casserole my mom used to make with Fritos in it. I'd hate to guess the calorie hit of that one.
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We had to use up two heads of romaine lettuce as they were starting to wilt so tonight was a big salad of romaine, bacon, blue cheese, olives, tomato & blue cheese dressing along with a bit of cottage cheese and vans everything crackers (not pictured). My snack later tonight will be more substantial than normal.
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Y’all, those Brussels sprouts and pho!!! My mom and grandma use to make a ‘potato chip casserole’ that was amazing but probably took a week off your life in terms of cardiac health, so it’s good I never got the recipe! Lol
Today was a veggie & tvp strata with broccoli and then a veggie pot pie with kale salad for dinner - so good ❤️
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Cambodian beef lok lak with the traditional accompaniment of khmer lime and pepper sauce.
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AlettaJean wrote: »
Glad you are enjoying your aunts recipe.This looks a bit like a casserole my mom used to make with Fritos in it. I'd hate to guess the calorie hit of that one.
I think my mom said my great-aunt got hers from the back of a Doritos bag lol! I don’t make it often but sometimes it’s just the comfort food you need
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@acpgee
That Cambodian dish looks amazing!!! The David Thompson book is now on my wish list as well 😊
Today was left over Strata, edamame, and cuc salad. Dinner was a sweet potato crusted ricotta and farro ‘sausage pizza’ (it is nothing like pizza, but it is tasty) with Jammie eggs, veggies and guacamole. The winner however was a variation on Well Plated by Erin’s Carrot-Apple muffin. It. Was. SO. Good!!!
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Thai Pumpkin Curry soup with a "garnish" that is something like a gremolata using coconut milk, lime juice, cilantro, green onion, salt and toasted sesame oil. The garnish was so delicious I put it on the poached flounder. Also a mix of black and brown rice cooked in the leftover coconut milk and water to make up the difference and an avocado/grapefruit salad w/ponzu sauce.
pumpkin soup recipe: https://www.foodnetwork.ca/recipe/thai-curry-pumpkin-soup-with-a-coriander-swirl/12082/
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Charcuterie platter - homemade items were: duck fat crackers, goat cheese balls, olive tapenade, caramelized onion dip, blistered shishito peppers. Also accompanied by a couple of different types of charcuterie and vegetables.15 -
Grilled pineapple and grilled red onion salad followed by pad thai.
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Left overs lunch and farro lentil dish for dinner 😊
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Baked fish-Dentice.
Cauliflower roasted.
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Chicken baked w/gluten free flour and red curry spices. Butternut squash coated w/olive oil and the same red curry. Leftover black/brown rice from yesterday topped w/the leftover gremolata.
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Here's my higgledy piggledy breakfast!
Eggs, Green Onions, Bell Peppers, Jalapeno, Garlic, S&P, Cilantro and Rye Toast
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👩🏼🍳 Lunch -snack time ☺️
🍴 Smoked salmon & avocado on almond wraps
🍴 mini heirloom tomatoes - (the green ones are some of the best I’ve ever had!) & watercress/ rainbow carrots
🍴 Savory broccoli & greens soup
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Classic caesar because we had some leftover amchovy/garlic dressing from Alistair Little's recipe for Nicoise last weekend. Pan fried sea bass on a bed of tinned white haricot warmed up with frozen broad beans and leftover Carribean seafood boil sauce from a takeaway that we had in the freezer. Hack's gremolata of chopped parsley mixed with some vinaigrette. Garnish of parsley oil. We make herb oils whenever soft herbs such as parsley, mint, coriander or basil are on the verge of spoiling.
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Prosciutto e melone. Casava fusilli with marinara (w/basil added), chopped roma tomato and sautéed baby kale.
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Salad with citrus, and eggs on toast
Then salad with tempeh, rocket soup (sharbot Jarjir?), and left over curried pot pie
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🎵Summer loving had me a blast🎶💃🏽☀️🕺🏻Okay, well it’s freezing here and I’m missing summer! I found these really good ultimate chicken hot dogs and I’ve been wanting to make hot dog buns so, here you go.
🗣Hot and fresh out of the oven buns! They only take one hour to make. I don’t think I can go back to store bought. I added Everything Bagel Seasoning on top of the egg wash and they’re so good and soft! I’m leaving the link there👇🏽but just so you know, I ended up adding about a 1/2 cup extra flour into the mix plus the extra flour for shaping the buns!😁 Also, I let the mixer do all the kneading (5 minutes) and it still worked.🌭😋
https://www.jennycancook.com/recipes/1-hour-hot-dog-buns/
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Pasta w grated zucchini, chopped mushrooms, cilantro, tomato sauce, EVOO, garlic, red pepper, black pepper, veg broth, white wine, and freshly grated Parmigiano Reggiano.
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I made the caesar salad starter using up the last of the anchovy dressing we made for nicoise last weekend. Hubby cooked the main of panfried seabass and stampot, a dutch concoction of mash with greens (rucola).
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