What do your meals look like (show me pictures)....
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@ddsb1111 You might like this group: https://www.reddit.com/r/ArtisanBread/
Good lead. Thanks!0 -
Dinner at a ramen chain was kind of yuck. It was a fast food set up where you order with a tray at the counter and got lukewarm udon soup and cold tempura. The beer was cold.
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Weeknight meal with beef rendang cooked sous vide a few weekends ago that we warmed up from freezer. We had a batch the black sesame dressing for the smashed cucumber salad from last weekend. The Indonesian lalab dressing for peeled tomatoes was in the fridge from a month ago. The pickled carrots were also a leftover lying around in the fridge. The only stuff made from scratch tonight was the rice and stir fried tender stem broccoli.
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@acpgee - that looks delicious! I’ve never attempted a sous vide. I may have to try!
Today:
🍹 a berry- vanilla-greens shake w/ pumpkin seeds
🍽️ asparagus and a very messy Shepard’s pie.
•Inside: mix of ground beef, onions, herbs and diced offal, a hint of cream and tomatoes.
•outside - mashed cauliflower crust with eggs and nutritional yeast.
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Tonight’s it’s Salaw Machu. My favorite thing when I feel run down.5 -
Langostinos in Sherry-cream sauce... a bit salty for my taste, and the sauce got very watery after I added the langostinos, so then I had to reduce it and the langostinos ended up overcooked. I should have removed them and then added them back in, oops. The broccoli I added as a side didn't go with it, either. Ah well, can't win 'em all.5
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Another persimmon snack, this time with almonds and macadamias.
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@SafariGalNYC
I never used to want a sous vide set up because the old fashioned ones took up a lot of space to store. The modern generation of wands that clip into a pasta pot or bucket are as big as an immersion blender. Great to batch cook anything that is slow cooked from curries to duck confit. Great for dealing with cheap cuts of meat that can otherwise get tough.1 -
Starter of caprese with roasted paprika. Main of wings tossed in Vietnamese caramel fish sauce, oven fries from the freezer, and crudites with blue cheese sauce. The stuff prepped in advance were roast paprika that we do in big batches and put in jars that keep for a week, the caramel fish sauce is non perishable so keeps for months in the fridge, the blue cheese sauce was a leftover from the weekend.
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Tuesday dinner: Visiting a friend who's moved 3 hours north of me and now lives on a beautiful lake. Tonight we broiled salmon in garlic butter and made garlic parmesan smashed potatoes and a broccoli, cauliflower, apple salad
This morning's sunrise:
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Pan fried sea bass, sauteed spinach, baked potato started in the microwave and dried in the air fryer.
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So yesterday afternoon I was told at work that all the contractors need to go on furlough for 3 weeks over Christmas. We booked tickets to Bangkok today for the furlough period and will figure out where to go in Thailand later. Flights pricier than normal, as we usually book long haul airline tickets 3 months in advance. I made Thai chicken green curry, and som tam (spiralized carrot and apple as a substitute for green papaya) with rice in anticipation of going to Thailand.
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Chicken poached in a ginger-onion dressing, plum tomatoes, romaine lettuce, radishes, red bell pepper, carrot, almonds, toasted sesame oil, rice wine vinegar, and cilantro. I was so happy eating this big bowl of crunchy, juicy, delicious salad.
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Raspberries & blueberries from the freezer, and a couple pieces of English white cheddar.
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It's not much to look at, but this really hit the spot yesterday. A mix of fridge clean-out and "I want all of these things and I'm just going to throw them in a bowl together" A jammy egg, black forest ham, plum tomatoes, romaine, mayo, Dijon mustard, nutritional yeast.
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@takinitalloff
Thanks. I will try to post some meals from Thailand.
I have got pan fried sea bass down dependably nowadays. I dry the fillets with some paper towel, brush the skin side with a little olive oil and salt. On a hot non stick pan I fry the skin side two minutes and meanwhile brush oil and salt the flesh side. Flip and fry flesh side one minute and serve. Scoring of skin optional. I normally do the fish after everything else is ready and being kept warm.4 -
A colleague who stays in a hotel near me when she is in London overnight recommended a modern Middle Eastern restaurant in the neighbourhood. It was as good as famous places such as Ottolenghi.
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@acpgee OH YUM that Middle Eastern food looks amazing, would you be willing to share the name of the restaurant?1
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@takinitalloff
The Middle Eastern restaurant is called Amber near Aldgate in London. Their website is poor (menu button sends you to a blank page) but you can see a menu on some delivery sites. I really think they are on par with Ottolenghi and Morito, which are much more famous.1 -
Friday dinner: roast chicken and broccoli with rice in a cheddar cheese sauce
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@acpgee Thank you! Sounds fabulous. I like to cook and eat Mediterranean/Middle Eastern food... you saying "as good as Ottolenghi" sure caught my attention! If I make it to London someday I will check them out.1
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@takinitalloff
Food at Amber is every bit as creative as Ottolenghi at about half the price. The hubby prefers Amber to Ottolenghi where a lot of the dishes are same-y with pomegranate, sumac and labneh. If you are in London and like that modernized middle eastern Ottolenghi style I would recommend Morito too. They are just as good as Ottolenghi but cheaper. I think Morito might have a cookbook.
https://www.quandoo.co.uk/place/amber-58537/menu
https://ottolenghi.co.uk/pub/media/contentmanager/content/Sample_dinner_menu_SPI.pdf
https://www.morito.co.uk/todays-menu.php2 -
@takinitalloff
One last thing about middle eastern restaurants if you are ever in east London. Don't miss the Mangal 1 and Mangal II restaurants in Dalston. Mangal 1 is a traditional Turkish grill, very cheap, and BYOB. If you scroll down the front page of the website, they have endorsements from Ottolenghi and Sam Clark (owner of Morito). Mangal II is owned by cousins with a very different vision of elevating Turkish food to fine dining. They get great reviews and have prices similar to Ottolenghi. I have been to Mangal 1 many times but never Mangal II. But be careful because Mangal, meaning BBQ (the event, not the cooking technique) features in the name of a lot of unrelated Turkish restaurants.
http://www.mangal1.com/
https://www.mangal2.com/menu
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Leftover soup and peanut butter eggo waffles before the gym. This soup is butternut squash soup I made in the instant pot and it turned out absolutely amazing.6 -
I found out this week I need to take a mandatory 3 week furlough around Christmas, so we booked flights to Bangkok on Friday. Will decide later where to go exactly. In anticipation off going to Thailand I made Pad Kra Pao, a very easy ubiquitous street food lunch dish.
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Saturday brunch out with friends... by the time we got our table it was almost 12:30: basted eggs and bacon, gf French toast and a latte (no, I didn't finish it all)
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And... Saturday dinner was really a snack (because brunch was so big): chicken "slider" sandwich with baby Swiss cheese and a side of garlic parmesan green beans
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Today:
Everything but the kitchen sink recipes! Used up a lot of extras and leftovers.
🍽️ Leftovers quiche w greens, broccoli, turkey parts.
Crust-random goodness: coconut flour,
Hemp hearts, FlaxSeed! Came out super tasty!
Dessert:
Dragonfruit-açaí-blueberry-elderberry chia pudding.
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