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

bootyrubsandtacos

Tonight’s dinner was fried cauliflower “chicken” with rice and beans, and homemade walnut, peanut butter cookies for dessert.

JL2513

sgtx81

Spaghetti and Meatballs

widgit808

Orevcina wrote: »

I'm not sure what I call this, maybe "everything but the kitchen sink"? It's got chicken breast, basil, red peppers, cilantro, brown onion, green onion, garlic, tomatoes, carrots, corn, black beans, quinoa w/a dash of hot sauce.

Yum!

AMC110

My fiance made spaghetti bolognese last night.

19juanita72

Spaghetti squash with stir fry shrimp and vegetables. Low carb high protein

OldHobo

Just a salad with red leaf lettuce, chickpeas and sun-dried tomatoes; a pecan garlic creamy vinaigrette, avocado, and alder wood home smoked salmon.

Since I've got more time than sense, here's a couple more pictures to show how quick and easy home smoked salmon can be.

Skinned a 1¼ lb. salmon fillet. You don't have to skin it though.

Soaked fillets in brine ten minutes. Don't have to do this either but it might cut down on the coagulated protein that surfaces on cooked salmon.

Tablespoon of fine alder wood chips in the bottom of an indoor smoker.

With drip tray, rack, and salmon.

Started 18-minute timer when I first smelled the alder smoke.

You can see the brine strategy is only partially successful. Sorry the picture is so blurry; forgot to put my glasses on.
The 4 larger pieces are left-over for salads, omelets, sandwiches, etc.

Kelkat405

I wish @crazyravr was my personal chef!

OldHobo

crazyravr wrote: »

Just a suggestion but next time start with the temp at 120F for 30min, 140F for 30min and then 160F until done. Otherwise you get those white ugly and unappetizing fat drippings come up.
Smoke alarm did not go off??

Thank you for the comment.

A smoke alarm isn't an issue because there is very little visible smoke; much less than you would get with a pan sear. Abundant beautiful and long-lingering aroma though.

The temperatures you recommend work great in environments with separate heat and smoke chambers. It isn't an option in an indoor stovetop smoker though. They are really just lidded broiler pans. The black device underneath is a separate single burner induction cooktop, essentially just a hotplate. With the burner at those temperatures, the wood would never produce any smoke.

yamireikon

My typical work lunch. This one was rice with some eggplant chotkha and tomato/cucumber as a snack


Dinner a couple nights back was cauliflour rice mixed with tumeric and a bit of chilli. Topped with an eggplant stirfry, some raddish and egg with spring onion to garnish


Then of course, my element. Some fijian style lamb curry with eggplant chotkha as a side with a little bit of ginger pickle (really tasty!)

AMC110

Tonight I had mash, asparagus, broccoli, sugar snap peas and a king prawn, rice and lemongrass fish cake.

maisiba

Paprika chicken steaks with a big helping of sautéed mixed veggies



Whole grain pasta with turkey, brokkoli, bell pepper and mushrooms in a tomato sauce

DEBOO7

Zucchini noodles, bacon wrapped chicken and mushroom... yum yum in my tum :-P

sgtx81

Kabab koobideh made with lamb and beef and seasoned with sabzi, sumac, white & black pepper, minced onion, and a touch of paprika + Jasmine rice with Persian saffron + Tawa naan + Sweet peppers, tomatoes, parsley, cilantro, and onion. This is usually made with basmati rice, but I always go with Jasmine rice because it smells heavenly. Persian cuisine with Indian flatbread. Pictures can't do it justice.

bretar

How do you post pictures on here?

OldHobo

bretar wrote: »

How do you post pictures on here?

Might look different on a phone but with a desktop click the picture icon labeled "attach image" above the Reply input box and then either paste the URL to an image on the net or click "choose files" and browse to the picture you want from your hard drive.

Resistive

A couple of samples

OldHobo

Mostly Vegetable Stew, Brown Rice, Corn Bread

mic1018

Thanks! It is so simple to make....I use a large bag of California blend veggies (frozen) and thaw them in a colander in the sink. When they are thawed, saute them in some butter in a large skillet, then toss in 2 handfuls of greens (spinach, kale, arugula...whatever you like). When the greens are about half wilted, season with salt, pepper, garlic salt or whatever spices you like. Then, pour in 12 beaten eggs and scramble everything together. When done, divide into 6 containers, and just pull one out each morning. I microwave mine for 1.5 minutes, then add some cheese on top and microwave another 30 seconds. Add sriracha (and black pepper! LOL) and enjoy!

mic1018

Mexican Chicken Avocado Soup