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

1…681682684686687…818

Replies

  • TouchAsMarshmellows
    TouchAsMarshmellows Posts: 25 Member
    Pork tostada and copped southwestern salad.
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Creamy polenta w/pecorino and Argentinean red shrimp.

    p0bs965afoae.jpeg

  • acpgee
    acpgee Posts: 7,995 Member
    Salade aux lardons followed by linguine with pesto.
    jes6yfsuxven.jpeg
    cop73kkbew50.jpeg
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
    💗💗I'm sure it was great!^^^^^^^
  • mytyglotz
    mytyglotz Posts: 1,804 Member
    BarbaraHelen2013 wrote: »
    Spinach Crepes filled with Leek, Mushroom, Tomato, Red Pepper with Shakshouka style spices. It didn’t look quite as lurid in real life as it does in that photo! 😂


    jc20b4bjmerh.jpeg
    Wow!! Did you make the spinach crepes from scratch?
    May I ask if you are willing to share a recipe, or what product you used and from where you purchased it if it was pre-made?

    Happy, Well Eating :)
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,941 Member
    @mytyglotz - the recipe I use is the one from here without the filling.

    https://www.myrelationshipwithfood.com/spinach-crepe-smoked-salmon-avocado/

    It’s very easy and very low calorie. Basically they’re sort of very thin omelettes I guess - you just blend raw eggs with spinach and seasoning, let it sit so the bubbles die down, then cook in a small non stick sauté pan. I managed to get 16 crepes out of 4 eggs this batch. They come in at around 36 cals per ‘crepe’. They freeze well so I’ve popped the rest in the freezer for future meals. They don’t taste ‘eggy’ and despite the fact they’re not a traditional flour, milk and egg crepe they’re pretty damn convincing when rolled round a stuffing and heated through!


  • acpgee
    acpgee Posts: 7,995 Member
    Estouffade warmed up from the batch in the freezer, mash, roast asparagus.
    nl3d01sujk4m.jpeg
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Air fried lamb coated w/za'atar & gluten free flour, sauté of mushrooms & shallots in butter, sliced tomato and chopped salad kit w/garlic dressing.

    8z5weij25y6a.jpeg
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    edited July 2021
    Tried a new Russian restaurant in the neighborhood last night… it was really good.

    Seared octopus with chickpea purée, pearl onions, tomato and arugula.

    y5ztni6cd3az.jpeg
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,941 Member
    Sweet Potato ‘hot dogs’ (vegan hot dogs in a halved sweet potato) with mustard, chilli relish & jalapeños, with a warm lemony courgette salad and my regular huge green salad.

    h4cabkfd7j8e.jpeg
  • acpgee
    acpgee Posts: 7,995 Member
    Rocket salad with fig and prosciutto followed by linguine aglio olio.
    smdlupk9c0gm.jpeg
    i8tuiz8thvla.jpeg
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Safari_Gal_ wrote: »
    Tried a new Russian restaurant in the neighborhood last night… it was really good.
    Seared octopus with chickpea purée, pearl onions, tomato and arugula.

    @Safari_Gal_ the octopus looks wonderful
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member

    @BarbaraHelen2013 - this must have been super yummo!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    LazyBlondeChef wrote: »
    Safari_Gal_ wrote: »
    Tried a new Russian restaurant in the neighborhood last night… it was really good.
    Seared octopus with chickpea purée, pearl onions, tomato and arugula.

    @Safari_Gal_ the octopus looks wonderful

    @LazyBlondeChef Thanks 👩🏼‍🍳!!!!!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Prepping the Sunday paella. My fav Seafood Paella ever was in Sevilla, Spain… I keep trying to recreate it. Might have to start a paella recipe thread. :)

    Starting with shrimp…..next the mussels, veg & calamari…

    o7fvlh10lgfq.jpeg


  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Grilled rabbit (marinated in sesame oil, soy sauce & hoisin sauce), basmati brown rise w/rice seasoning & ponzu. This is the last time we're doing rabbit. As much as we like the flavor of it, there are too many tiny bones so it's a lot of work for very little meat.

    yu46ziyzb4lo.jpeg
  • acpgee
    acpgee Posts: 7,995 Member
    Green salad with avocadol followed by porcini risotto and roast courgette.
    a2ly4djuhvhq.jpeg
    wn8yxdy7wfhf.jpg
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    BarbaraHelen2013 wrote: »
    Chinese style Stir-fry with Aduki Beans, topped with Smoked Tofu. Historically, I’ve always disliked Tofu and been a bit scared of cooking it but have recently tried again since it’s such a useful protein source. I think it’s growing on me. 🤔

    kbyoa2dkbuov.jpeg

    @BarbaraHelen2013 - looks great! I find super firm tofu to be the most versatile. It’s grown on me as well! Have you tried tofu fries? It’s better than it sounds lol 😋
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Chicken-Bacon Salad: romaine, spring mix, cucumber, carrot, cherry tomatoes, chicken and bacon. Dressed w/olive oil and balsamico. Bacon was cooked first and chicken was cooked in the bacon fat which made it taste good.

    orgkqek294rh.jpg
  • Antiopelle
    Antiopelle Posts: 1,184 Member
    MLHC1 wrote: »
    Dinner for two at home 🌹🤗🌹

    h6yunne87u0t.jpg

    Oooooh, that crab !!! :astonished:

Categories