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

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Replies

  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
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    If you’re in social media world at all, you have probably heard of the ‘viral baked feta pasta’. I caved to the hype and made it. It’s absolutely delicious. The only changes I made were much less olive oil, no chili flakes (since the toddler was having it too) and I cooked some chicken chunks in a separate pan to add too (see: husband’s protein obsession)

    @o0Firekeeper0o - must check this out!!! Going to go raid Instagram lol
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited February 2021
    Strozzapreti al nero de seppia. (Squid ink)

    I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬

    “Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!

    Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)

    It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)

    Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.

    zuvkosyccn8o.jpeg

    I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.

    Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Strozzapreti al nero de seppia. (Squid ink)

    I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬

    “Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!

    Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)

    It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)

    Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.

    zuvkosyccn8o.jpeg

    I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.

    Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.

    @snowflake954 - interesting!!!
    It does kind of look like licorice doesn’t it? Lol
  • pessxx
    pessxx Posts: 1,448 Member
    If you taste the pasta nero di seppia , you will never ever want to eat another one, they are the best, so dont judge upon appearance
  • mockchoc
    mockchoc Posts: 6,573 Member
    Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)

    di60h4o96de4.jpg

    THAT is a bowl of heaven on earth. Wow! I want that so bad.
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited February 2021
    mockchoc wrote: »
    Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)

    THAT is a bowl of heaven on earth. Wow! I want that so bad.

    @mockchoc
    It's delicious. I use this recipe for the broth replacing the sake & sugar with Mirin because I usually have Mirin on hand. If we were having sake with dinner I'd use it instead.
    https://japanesecooking101.com/miso-ramen-recipe

    The first time I made it I also did the Yakibuta specified in the recipe. But I typically use whatever pork I have on hand (belly, cheek, shoulder, etc) and nearly always add mushrooms and skip the egg and corn. But the broth is good so you can add the veggies and meat you want.

    They don't like the ramen they can get in the US so they use spaghetti with baking soda instead but I use the Lotus Food brand ramen that is made from brown rice and millet and think it's fine.
  • Madison9776
    Madison9776 Posts: 52 Member
    Steamed clams in a garlic butter and white wine broth spiced with cayenne pepper. Served with a nice crusty bread to soak up the brothy goodness
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  • acpgee
    acpgee Posts: 7,939 Member
    Still managing leftovers from whole roast chicken on Thursday night. Another chicken caesar.
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  • mockchoc
    mockchoc Posts: 6,573 Member
    mockchoc wrote: »
    Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)

    THAT is a bowl of heaven on earth. Wow! I want that so bad.

    @mockchoc
    It's delicious. I use this recipe for the broth replacing the sake & sugar with Mirin because I usually have Mirin on hand. If we were having sake with dinner I'd use it instead.
    https://japanesecooking101.com/miso-ramen-recipe

    The first time I made it I also did the Yakibuta specified in the recipe. But I typically use whatever pork I have on hand (belly, cheek, shoulder, etc) and nearly always add mushrooms and skip the egg and corn. But the broth is good so you can add the veggies and meat you want.

    They don't like the ramen they can get in the US so they use spaghetti with baking soda instead but I use the Lotus Food brand ramen that is made from brown rice and millet and think it's fine.

    Thank for the link. I made amazing beef stock in the slow cooker on the weekend. Best I've ever tasted and making a beef, noodle & mushroom soup tonight with it. It's from this website

    https://www.recipetineats.com/homemade-beef-stock/
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited February 2021
    I wanted to have the viral feta baked pasta dish but the store was out of feta yesterday so I decided to make something similar with ricotta and a bit of goat cheese with garlic and herbs. I baked the cherry tomatoes with the two cheeses. Ricotta doesn't melt but goat cheese does. I also added Italian sausage, protein greens and basil. I used Jovial brown rice caserecce pasta while my partner had orecchiette plus some added red chili flakes as he likes his food spicy. I notice that often the lighter pasta dishes don't photograph very well. While it tasted better than it looks I doubt I'd do it this particular way again though I plan to make the feta version as soon as I can find some.

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  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited February 2021
    posted in error
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