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

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  • takinitalloff
    takinitalloff Posts: 2,868 Member
    edited January 9
    @cmsienk I'm so glad you finally got a decent meal! I feel for you, hotel/travel eating can be so difficult when you're trying to eat well. You've been doing great with what you had to work with... and I hope you have a pleasant trip home :)

    @mtaratoot Are you familiar with the BeepEgg?
  • mtaratoot
    mtaratoot Posts: 14,244 Member
    takinitalloff wrote: »
    Are you familiar with the BeepEgg?

    Not until now.... Cute idea, but I'm perfectly happy using a timer.

    I used to use a method that mostly worked great: Put egg(s) in cold water in a pan, put the pan on the stove, turn it on high. When it boils, take it off the heat and let sit for nine minute for hard cooked egg; a little shorter depending on preference. It worked OK except that if you aren't watching when it boils, you can overcook it. If you do that you can get that green layer between the yolk and the albumin. I was a rabid proponent of this method because obviously it was the best.

    Well, I switched over a year ago to a new way that I now find is even better. Put the right amount of water in the pot and get it to boil. When it's boiling, and it doesn't matter if you miss the timing, turn the heat down and gently lower the egg(s) in. Have the timer set before you do this and press start as soon as the egg(s) are in. I was doing just short of nine minutes, and now I've settled on eight minutes most of the time. A friend of mine would turn her nose up if she saw one; she'd go for ten minutes. Have a bowl ready about half full of water, and have some ice cubes ready. As soon as the timer goes off (my stove timer gives me a one-minute warning so I'm ready), take the eggs out and put them in the water and pour the ice on top. Let sit for five or ten minutes. BOOM.

    I made two more eggs tonight. One went on my bean soup. The other is in the fridge because I have one more serving of soup left for tomorrow. My meal was more than those tasty crispy potatoes, but you've already seen the soup, and it looks pretty boring.
  • acpgee
    acpgee Posts: 7,956 Member
    Starter of baked tomato and feta on toast followed by pan fried seabass with chimichurri, new potatoes and rucola salad.
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  • cmsienk
    cmsienk Posts: 18,896 Member
    edited January 9
    Tuesday lunch on the plane: chicken breast with quinoa, carrots, haricot vents, a roasted tomato and a salad. It was actually not bad. I skipped the cookie.
    (Lemon yogurt and a latte for breakfast. )njsm0p2er8am.jpg
  • acpgee
    acpgee Posts: 7,956 Member
    Thai garlic and pepper chicken stir fry, something we ate on vacation two weeks ago and is remarkably quick and easy. Sauteed spinach with Chinese olive vegetable. Brown rice.
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  • takinitalloff
    takinitalloff Posts: 2,868 Member
    Avocado salad with herbs and capers and I added a can of Albacore tuna because I needed protein. The salad on its own is just okay, but it provided a really nice backdrop for the tuna!
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  • takinitalloff
    takinitalloff Posts: 2,868 Member
    edited January 12
    Pork & Tomatillo Stew from The Whole30 Cookbook by Melissa Urban / Hartwig (I think she got married, some editions of her books still have her old name and some have the new one). I left out the potatoes, and used habanero instead of jalapeño (much less than the recipe calls for, as well). I've made this before and like it quite a bit, although this time I overdid it a bit on the radish & cabbage garnish and got tired of it lol
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  • mtaratoot
    mtaratoot Posts: 14,244 Member
    I didn't take a picture this time because it looks pretty much like last time. Sorry about that - this is supposed to be "with pictures." Forgive me.

    I made another round of "Oven "Fried" Sweet Potatoes." This time I used hazelnut oil instead of olive oil. This time I seasoned with salt and pepper as usual plus Hatch green chile powder as my chile of choice. then I had the notion to also add some cinnamon.

    The browned up nicely, and they got crisp but not burned. The sweetness of the potato along with the earthiness of the hazelnut oil and cinnamon really worked well together. I will do this again. I have a few more sweet potatoes in the pantry as well as a Japanese sweet potato. They are firmer. I might do something different with it.
  • takinitalloff
    takinitalloff Posts: 2,868 Member
    edited January 12
    Chicken Chowder from Keto Slow Cooker & One-Pot Meals by Martina Šlajerová. I left out the heavy cream this time because I'm watching my cholesterol, honestly it's great both ways. Doesn't look pretty but it is delicious comfort food. A staple at my house for those chilly, dark winter days when nothing will warm me up quite like a nice hot soup.
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  • takinitalloff
    takinitalloff Posts: 2,868 Member
    Ratatouille -- yum. Like a sunny summer day captured in a bowl. I made a big batch and ate this for breakfast several days in a row, together with a soft-boiled egg for protein.
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  • acpgee
    acpgee Posts: 7,956 Member
    We eat out on Fridays because the hubby feels it makes the weekend feel longer. We went to a traditional Chinese.
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  • mtaratoot
    mtaratoot Posts: 14,244 Member
    I will probably have some tonight, but it will be better tomorrow.

    Split pea and barley soup with lots of garlic, serrano chile, carrots, celery, onion and herbs & spices. I really like my ceramic cast iron Dutch Oven.

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  • acpgee
    acpgee Posts: 7,956 Member
    Salad of layered mozarella and beets as well as avocado with cherry tomato with some serrano ham shavings scattered on top. Main of pan fried sea bass fillets on butter beans warmed up in chimmichuri. Side of sauteed green beans and mushroom
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  • takinitalloff
    takinitalloff Posts: 2,868 Member
    acpgee wrote: »
    Salad of layered mozarella and beets as well as avocado with cherry tomato with some serrano ham shavings scattered on top.
    tkm1v12tiigi.jpeg

    ohhhh YUM that looks amazing.
  • Sett2023
    Sett2023 Posts: 158 Member
    edited January 14
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    And now, in oven :-)

    (The source here, then I modified a little - added also rosemary, sage and chive; used scallion instead of onion 'cause my mother is allergic; and added also carrots. And normal black olives instead of kalamata because I don't like kal. Serves five, with basmati - and bread for my son.)
    https://www.jocooks.com/recipes/hit-run-baked-chicken-and-veggies/)
  • acpgee
    acpgee Posts: 7,956 Member
    takinitalloff wrote: »
    acpgee wrote: »
    Salad of layered mozarella and beets as well as avocado with cherry tomato with some serrano ham shavings scattered on top.

    ohhhh YUM that looks amazing.

    Last Friday in a seafood restaurant we started with a salad of layered slices of fresh mozarella and beetroot scattered with rocket, anchovies and vinaigrette. It was terrific, with the combination of tart beets and salty protein offset by creaminess of mozarella. We first tried a version at home with smoked salmon instead of anchovies because that's what we happened to have in the fridge but the smoked was too subtle to stand up to the beet. This version with serrano ham captured the spirit better. Sliced beets replacing tomato in a caprese salad is astonishingly good.
  • 100_Rabbits
    100_Rabbits Posts: 98 Member
    It's snowing in Arkansas, and I'm starving after being out in it lol. Spam, a very messed up fried egg, and waffles.
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