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

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  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited March 2023
    Ramen soup w/pork, bok choy & Shiitake mushrooms.

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  • cmsienk
    cmsienk Posts: 18,889 Member
    Tuesday dinner: large salad - red leaf lettuce, cucumber, radish, jicama, avocado, cheese and chicken with a drizzle of Ranch dressing
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  • cmsienk
    cmsienk Posts: 18,889 Member
    edited March 2023
    Wednesday brunch: 2 slices peanut butter toast. Dinner: 2 chicken tacos (onion, ancho chili and cumin seasoned chicken, shredded cheese, avocado slices, salsa and a dollop of sour cream on almond flour tortillas heated over an open flame on my gas stove)
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  • acpgee
    acpgee Posts: 7,951 Member
    Takeaway Szechuan on the night we got home after a long haul flight. First night of cooking at home was spaghetti with vodka sauce pulled out of the freezer and some salad with ranch.
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  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited April 2023
    I'm so glad to see you again @acpgee ... I'm used to you posting nearly everyday so I wondered what happened to you. Good to know it was a trip!
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    edited April 2023
    Soup: linguiça, potatoes & kale. Also had salad but forgot to take a photo.

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  • acpgee
    acpgee Posts: 7,951 Member
    A restaurant meal from the first night our trip to visit my mom. Two starters and a salad from Del Piaciare a restaurant in Little Italy, Ottawa.
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  • acpgee
    acpgee Posts: 7,951 Member
    Still jet lagged from transatlantic flight so second meal at home was also pulled out of the freezer. Duck confit cooked sous vide in a huge batch in portioned bags and frozen 2 months ago was broiled for 15 minutes along with potatoes. Potatoes were par boiled 3 minutes, then tossed in the sous vide bag to coat with a little duck fat and scattered between the duck legs. Sauteed some spinach while everything else was in the air fryer. Gravy was the warmed liquid from the sous vide bag.
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  • acpgee
    acpgee Posts: 7,951 Member
    First night of cooking from scratch after returning home on Friday from transatlantic trip. Chicken lok lak with Szechuan steamed aubergine salad and rice. The lok lak stir fry sauce containing was the element made in advance a month or two ago and stored in the fridge in a sqeeze bottle. Homemade stir fry sauces containing non perishables like fish sauce, oyster sauce and tamarind can be stored in the fridge for months.
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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    I’ve had a tin of Lebanese style beans & chickpeas that I picked up, in either Aldi or Lidl, probably 6 months ago because I was curious. Then didn’t quite know what they actually were or what to do with them.

    Bit the bullet last night and opened the can…added baby plum tomatoes, lemon juice & parsley as the label suggested. Served with Freekeh and a cucumber, red onion, red and green pepper salad dressed with lemon juice and fresh mint.

    It wasn’t bad! I’m thinking it resembles a dish called Ful Medames but I’m not really familiar with the cuisines from that part of the world.

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  • janicemlove
    janicemlove Posts: 459 Member
    acpgee wrote: »
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    Do you freeze your vodka sauce with the cream in it or add it after thawing?
  • acpgee
    acpgee Posts: 7,951 Member
    @janicemlove

    When I make pasta a la vodka I make a bigger batch of the sauce than I need for the night and freeze the excess with the cream in. I've never had issues with the cream splitting. I defrost in the refrigerator overnight and heat gently before stirring the cooked and drained pasta in.
  • acpgee
    acpgee Posts: 7,951 Member
    Cooked almost completely from scratch tonight. Lentils cooked in shellfish bisque we had in the freezer. Pan fried sea bream. Chimmichurri we had in the fridge from before we went on holiday last week. Snowpeas sauteed with leftover pre-vacation prosciutto.
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  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    Black bean chili con carne w/some cheddar on top.

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  • josefinejem
    josefinejem Posts: 256 Member
    Lunch: Poke bowl with quinoa, avocado, spinach, carrot, edamame, cucumber and orange bell pepper

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  • acpgee
    acpgee Posts: 7,951 Member
    Starter of duck gyozas made with leftover duck confit from the weekend. This was a great way to use up leftover meat. I am going to do this more often as Chinese dumplings are not much work if you have a food processor for kneading dough and a tortilla press for rolling dough. Alternatively use store bought dumpling skins from the freezer section of an Asian supermarket.
    Main of chicken lok lak which was an experiment in freezing stir fried meat to warm up quickly on a weeknight. Toss your cubed meat with cornstarch and mnced garlic. Stir fry in a big batch leaving it slightly undercooked and set aside. Mix to coat in stir fry sauce. Freeze portions for future use. Finish by warming up the thawed meat in a wok, eventually with some stir fried veg before serving.
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  • acpgee
    acpgee Posts: 7,951 Member
    Tagliata di manzo with a side of roast potato with a little roast broccoli. This is the secondi I order if I find myself in an Italian restaurant and don't want to eat a lot of carbs. The tagliata looks a little weird because I like my steak very rare but the hubby likes it medium.
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