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

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  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    takinitalloff wrote: »
    A little snack: smoked salmon, raw carrot ribbons, and roasted & salted pumpkin seeds.
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    😋!!!
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    Lebanese Ground Beef with hummus made from Black Garbanzo Beans. I added some onion and garlic to the ground beef, not because it needed it (the recipe is great as-is) but because I wanted to use up some things I had left over.

    For the hummus, I started with this recipe but it was terrible, I've never eaten such a dry and flavorless hummus in my life :| Fortunately I've made lots of great hummus, so I fixed it up with some extras. If I ever find myself in Sonoma, I will be sure to avoid the Valley Bar & Bottle restaurant :D
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    Black garbanzos (ceci neri, grown in Southern Italy) are smaller than the garbanzo beans I'm used to, and they're more... sturdy? to eat. They blend up thick and dense, with more texture than "regular" garbanzo beans.

    Bonus picture! Let's play "find the rock." These little beans were a little harder to sort through than your average bag of beans, lemme tell you! (There's one rock included in this photo.)
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    Marinated Tomato and Anchovy Salad from the book The Real Meal Revolution. I rarely make a dish that is bad enough for me to consider throwing it out, but this tomato salad almost earned this distinction. Terrible. I managed to choke down the first portion together with this nice ribeye... the second portion I ate with some feta and the cheese marginally improved it, but it still wasn't not worth bothering with. I don't know why it didn't work out, certainly with that particular combination of ingredients it should have been tasty.
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  • Corina1143
    Corina1143 Posts: 3,875 Member
    edited December 2023
    Beautiful glasses! Perfect for a fruit salad or yogurt berry parfait. I like to put cottage cheese in the blender until it looks like heavy cream, then pour it over fruit. Perfect to celebrate life!
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
    takinitalloff wrote: »
    A few months ago I found these 1920's inspired glasses in a store 🥰 But I don't drink cocktails (or at least not at home), and I don't need drinking glasses... so I left them behind. I kept thinking about them! So the other day I went back to buy two. I've been thinking of ways to turn food into a mini-celebration without eating unhealthy, and this fits the bill perfectly.

    Blackberries, mandarin orange, and Fuyu persimmon. Do I ever feel fancy now ✨👸🏻✨
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    YES...I also prescribe to taking the time to present meals in a pleasing way. It honors the food and also yourself. It makes you feel like you love yourself to make the effort...you're worth it. 🙂
  • acpgee
    acpgee Posts: 8,011 Member
    @takinitalloff
    Pretty glasses. I would use them for making pannacotta. I do a low fat version with whole milk, mixed with enough condensed milk until sweetened to taste and gelatine. Put some berry coulis on top.
  • acpgee
    acpgee Posts: 8,011 Member
    Still experimenting if I can handle doing potato gnocchi for 6 people for a planned dinner party in the New Year. Cut down on the work by kneading dough very briefly in the food processor which was not to detriment of the texture. It made the dough easier to handle too. Was worried that the food processor would activate too much starch in the potatoes and make the texture rubbery but that wasn't the case at all. Aubergine were grilled briefly in the afternoon and warmed up in the air fryer for a few minutes when we were getting ready to eat. That's a trick which makes logistics simpler too.
    Dinner was salad with ranch followed by potato gnocchi and grilled aubergine.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    edited December 2023
    takinitalloff wrote: »
    A few months ago I found these 1920's inspired glasses in a store 🥰.

    Blackberries, mandarin orange, and Fuyu persimmon. Do I ever feel fancy now ✨👸🏻✨
    my9sht6kht6t.jpg
    zcss7wyle4qb.jpg
    acpgee wrote: »
    Still Aubergine were grilled briefly in the afternoon and warmed up in the air fryer for a few minutes when we were getting ready to eat. That's a trick which makes logistics simpler too.
    Dinner was salad with ranch followed by potato gnocchi and grilled aubergine.
    sp7e5xtwdhvb.jpeg
    97qouq4turm0.jpeg

    @takinitalloff - love the glasses!! I drink everything out of a wine glass haha.

    @acpgee - that aubergine looks awesome!
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    French Onion Soup Chicken with a side of bok choy braised in olive oil. The bok choy was underwhelming, but the combo is ok. The chicken was amazing, those caramelized onions... 🤤 If anyone wants to try the recipe, plan more time than the recipe calls for. It took way longer to get the onions to brown properly, but the end result is well worth the time.
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  • acpgee
    acpgee Posts: 8,011 Member
    @takinitalloff
    I caramelize large quantities onions in my rice cooker to freeze in ice cubes trys for recipes requiring them or to add depth to any braised dish. I originally read this idea for a slow cooker, which I don't have. I finely slice six large onions in the food processor and add a knob of butter and salt to my rice cooker, stuff in the onions and leave it on for 4 or 5 hours. Open the lid after an hour to let moisture escape for a while once they have cooked down and reduced in volume. Turns a job that used to be over an hour of standing and stirring to 4 hour job that's "turn it on and forget about it".

    You can also freeze a thin layer in a large zip lock to break off pieces as you need them.
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    @acpgee That is clever, thank you! Will try this out and report back if I remember to 😜 Have a great Thailand trip!
  • acpgee
    acpgee Posts: 8,011 Member
    Airport food.
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  • cmsienk
    cmsienk Posts: 19,037 Member
    edited December 2023
    Chicken and rice soup
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    @cmsienk I agree that it's soup time of year! Mushroom Miso Egg Drop Soup made with shimeji mushrooms. I turned it into a full meal instead of a side. Nothing more satisfying than a big bowl of hot soup on a cold day.
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    Crispy-melty goat cheese brie on a bed of greens and vinaigrette, and a wild mushroom soup. Both recipes from Cook's Encyclopedia of Vegetarian Cooking. I believe I made some changes when I first copied these recipes into my collection, but I can't even remember now. They are two separate recipes in the cookbook, but I really love them together.
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  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    Decided to try a new fish.. Tasmanian Ocean Trout.

    Was so pretty 🤩

    Pre baked here ..

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  • mtaratoot
    mtaratoot Posts: 14,407 Member
    edited December 2023
    @SafariGalNYC

    I have never heard of Ocean Trout, and it sure looks like salmon. I had to look it up to see if it was a new "tastier" name for another fish. Kind of like they did with Chilean Sea Bass. It used to be called Patagonian Toothfish. Better yet is what was called "Slimehead" is now called Orange Roughy. It's easier to sell with a tastier name.

    From what I found, what's called "Ocean Trout" is a species called Oncorhynchus mykiss. They are native here in the Pacific Northwest as well as other places.

    There are actually two life histories of this fish (well three, but the third is pretty unique - see below). Some of these fish stay in their natal freshwater streams. We call them Rainbow Trout. Some of them, for whatever reason, decide to become anadromous and swim downstream and out to the ocean. We call these fish Steelhead. After a couple years at sea, where they eat different things than they have access to in freshwater streams, they get pretty big. Like salmon, they return to their natal stream to spawn. Unlike salmon though, after they spawn, they try to go back out to the ocean for another year. They have many things that interfere with all of these journeys including predators, angers, and dams.

    Steelhead can also be farm-raised. It seems like that's what a Tasmanian Ocean Trout is - a farm-raised Steelhead. I bet a bagel that they feed it dye to make the flesh that color. The flesh of a Steelhead is kind of pink, but not that dark red like salmon. They do the same with farmed Atlantic salmon. The meat of Steelhead is firmer and, I think, more delicious than Rainbow trout.

    That third life history is what we call "Half Pounders." They actually weigh about two pounds. They only exist in a few watersheds in southern Oregon and northern California (Rogue River, Smith River, Klamath River, and Eel River). Unlike most Steelhead, they come right back home. They're kind of like Jack Salmon. In southern Oregon, they are small enough to be considered trout, so you can keep them if they are hatchery fish (fin clipped). I've caught them. They are fun to catch and tasty. You can't tell by looking at them if they are Rainbow or Half Pounders. The flesh is what gives it away. Well, that and they put up a much tougher fight. There's only a few times and places where native fish can be kept; only hatchery fish. The native half-pounders fight even harder than their hatchery cousins, and they get to go merrily on their way with a little hole in their lip.
  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    edited December 2023
    @mtaratoot - fascinating! I never knew about the renaming of fish like that. Marketing at its finest! Though Orange Roughy does sound more appealing. 😉

    I bought the fish at a supermarket near me - Citarella.

    Here what they had to say about the fish:

    Sourced from New Zealand, omega-rich Tasmanian sea trout is best known for its vibrant, orange-to-crimson meat.

    A member of the salmon family, its rich, luscious flavor and meaty flesh works well simply grilled with olive oil and lemon.

    It is a member of the Salmon family.

    https://www.citarella.com/tasmanian-trout-whole.html
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    Interesting conversation, indeed. I didn't realize salmon and trout were related. Here's an article that has more in-depth information:
    https://ocean.si.edu/ocean-life/fish/complicated-tale-salmon-and-trout

    ...and another article straight from Australia that discusses "Ocean Trout" specifically.
    https://goodfishbadfish.com.au/fish/trout/

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