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

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Replies

  • acpgee
    acpgee Posts: 7,947 Member
    takinitalloff wrote: »
    @acpgee I can't figure out what this is... sweet dumplings with caramel sauce and ice cream? Meatballs with mashed potatoes? Intriguing :D
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    Baked apple with lots of nutmeg and caramel sauce with a scoop of vanilla ice cream. MFP posts photos in a random order when I click multiple photos.
  • takinitalloff
    takinitalloff Posts: 2,855 Member
    @acpgee Oh apple... ok now it all makes sense, haha.
  • acpgee
    acpgee Posts: 7,947 Member
    We finally managed to think of dinner early enough to order an alternative meal of shrimp stir fry.
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  • acpgee
    acpgee Posts: 7,947 Member
    @mjbnj0001
    Savoury peanut sauces for sesame noodles, satay, gado gado and west african soups are applications where I find substituting some of the peanut butter with PB2 tastes acceptable.
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    Lunch:

    🍺 Purple kale, beet, ginger, açaí collagen shake.

    🍽️ toasted almond wraps with lettuce, tuna and onion.


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  • acpgee
    acpgee Posts: 7,947 Member
    Nursing home dinner with mom.a71tqvk8o698.jpeg
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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    acpgee wrote: »
    @mjbnj0001
    Savoury peanut sauces for sesame noodles, satay, gado gado and west african soups are applications where I find substituting some of the peanut butter with PB2 tastes acceptable.

    Thanks. Didn't think of that. I see on their website there's a PB2 protein-only offering, no sugar or salt. Before reading your suggrstion, I was thinking I'd use less PB next time per the amount of veg & noodles and probably thin it out a little more with more added water. I actually overestimated the PB amount I needed to compensate for the added veg over a more typical plain or "classical" peanut sauce noodle dish. You can see that in the photo. I didn't mind, I love PB - it's a debate as to whether or not PB or cheese is my downfall - and my concoction for this first attempt is PB-heavy, which also meant more tahini etc in proportion. And all full fat. It's funny, I've never tried PB2 (my protein powder of choice is typically plain whey); it's because I'm a little afraid of the powder form. I actually have a conflict with PB - one daughter has the severe form of the peanut allergy, and we banished peanuts entirely from the house for years until she was out and married. She's moved out of the area (love takes you places...), and I have plenty of time to ensure the kitchen is fully safe before her visits. It's like keeping plutonium as a pantry ingredient - nothing gets cross-contaminated - which is more a concern in my mind with loose powder than goop. I do appreciate the suggestion, thanks again.
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    edited April 21
    Brunch

    🍸 Red Kale, rainbow chard, berries, collagen - beet shake.

    🍽️ salad wraps with olives, cucumber, avocado & a side of herring. 🐟

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  • acpgee
    acpgee Posts: 7,947 Member
    Tomorrow I will be returning to London after visiting mom in Canada. Was planning to visit the supermarket tonight to drag home stuff from childhood I can’t buy in England like strawberry and banana flavoured Jello and a jar of relish. Maybe Cheese Whizz if I can find it in a tube. Any other suggestions?
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    acpgee wrote: »
    Tomorrow I will be returning to London after visiting mom in Canada. Was planning to visit the supermarket tonight to drag home stuff from childhood I can’t buy in England like strawberry and banana flavoured Jello and a jar of relish. Maybe Cheese Whizz if I can find it in a tube. Any other suggestions?

    My friends in Quebec always load up on poutine gravy and ketchup chips.

    I have to think what I would get in NY .. hmm. 🤔
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    100_Rabbits wrote: »
    I went slightly feral the last month lmao. But I'm back on track now. Mushrooms and brussels and shrimp with garlic butter. The salad is romaine, broccoli, and than smashed chickpea salad. Getting ready for my first hike in New Jersey tomorrow :)
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    That looks great!!! 😊 I’m coveting the Brussels sprouts 🌱 hehe
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    Dinner:

    🍽️ fresh wild Bluefish, rainbow cauliflower with rosemary. Side of pomegranate arils.

    🍸 Chamomile kombucha that could easily pass for champagne. 🥂


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  • acpgee
    acpgee Posts: 7,947 Member
    Last nursing home dinner with my mom before returning home to London tomorrow.
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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    SafariGalNYC wrote: »
    acpgee wrote: »
    Tomorrow I will be returning to London after visiting mom in Canada. Was planning to visit the supermarket tonight to drag home stuff from childhood I can’t buy in England like strawberry and banana flavoured Jello and a jar of relish. Maybe Cheese Whizz if I can find it in a tube. Any other suggestions?

    My friends in Quebec always load up on poutine gravy and ketchup chips.

    I have to think what I would get in NY .. hmm. 🤔

    @SafariGalNYC Ask them about "all dressed" chips, too, LOL. I'm more partial to ketchup chips, but the fam likes these others. My daughter's up in Ontario.

    @acpgee - of course, maple anything. The question is, what can you bring home to the UK through customs? Since I'm a salmon fan, I always like to grab a vacuum pack of maple salmon at the duty free when I come across the border, it's great for parties. I have some maple "butter" (not really butter but a maple sugar spread I tried for baking), maple syrup (real, 100%), and even "Wayne Gretzgy Maple Canadian Cream" (like Bailey's, but maple-y), and more.
  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    100_Rabbits wrote: »
    I went slightly feral the last month lmao. But I'm back on track now. Mushrooms and brussels and shrimp with garlic butter. The salad is romaine, broccoli, and than smashed chickpea salad. Getting ready for my first hike in New Jersey tomorrow :)

    Enjoy your hike. Many people not from here wouldn't realize there's a lot of great hiking in NJ. Granted, it's not the Rockies, but still nice. Along with other outdoor activities. The state isn't all concrete and landfills.
  • takinitalloff
    takinitalloff Posts: 2,855 Member
    edited April 22
    mjbnj0001 wrote: »
    "Wayne Gretzgy Maple Canadian Cream" (like Bailey's, but maple-y), and more.
    omg wow that sounds good! I may need to stay away from this thread haha

    From their website: The perfect hattrick of Wayne Gretzky No.99 Red Cask Whisky, 100% farm-fresh Canadian cream and natural flavours create this ultra-smooth liqueur. Delicate tan colour with caramel, cream, maple syrup, pastry, and spice notes.

    Also, your breads are beautiful.
  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    takinitalloff wrote: »
    mjbnj0001 wrote: »
    "Wayne Gretzgy Maple Canadian Cream" (like Bailey's, but maple-y), and more.
    omg wow that sounds good! I may need to stay away from this thread haha

    From their website: The perfect hattrick of Wayne Gretzky No.99 Red Cask Whisky, 100% farm-fresh Canadian cream and natural flavours create this ultra-smooth liqueur. Delicate tan colour with caramel, cream, maple syrup, pastry, and spice notes.

    Also, your breads are beautiful.

    Thanks for the compliment!

    There''s a lot of temptation in this thread, LOL!
  • acpgee
    acpgee Posts: 7,947 Member
    Dinner on the Toronto/Heathrow service of Air Canada in Economy.
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  • acpgee
    acpgee Posts: 7,947 Member
    @Veta2018
    Your crockery is very pretty.
  • acpgee
    acpgee Posts: 7,947 Member
    Oatmeal risotto with sea bream, a crumble of air fried skin and a drizzle of salsa verde, accompanied with sea bream carpaccio using excess fish in the two fillet packet. I follow the FDA guidelines for freezing fish at low temperature to sterilize supermarket fish for parasites in order to serve fish raw.
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  • Adventurista
    Adventurista Posts: 1,671 Member
    mjbnj0001 wrote: »
    Tonight's (Tuesday's) dinner: pasta e ceci/tomato-less but with some extra veggies. My "batch" was 8 servings, I bowled up 2 servings for the photo. MFP recipe DB computes a serving of this version as about 400 cal, 15g protein, 7g fat, 76g carb (of which 9g is fiber). Table service included a dusting of parsley and grated parm cheese (which adds a couple of cals/etc.). This is a pretty easy dish, less than an hour from start to table (I used canned chickpeas tonight). Plenty of leftovers. Cheap, too.

    To get the "sauce," after sauteeing all the veg (I sauteed the peppers first, solo, and set them aside), I added the chickpeas and water to simmer for a bit. I then removed about half the solids with a slotted spoon and buzzed the remaining with an immersion blender. Then I returned the reserved solids and the peppers, added the dry pasta, and let it all come together with further simmering. My surprise was, I made the dish with al dente pasta, as is my custom. After the meal, when I went to gather it up for refrigerator leftovers, the pasta had more fully hydrated, effectively absorbing all of the "sauce" - I had thought I had too way much water, but in fact it was just slightly too little.

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    @mjbnj0001 ~ appreciate the shares and techniques.
    -- wondering if you pre-soaked or started with dry garbanzos or?
    - any other seasonings?
    - liquid was?
    -- really like the looks of this and would like to try

    @acpgee ~ imagine you are happy to be home and cookin' again. Your dishes(prepared foods) and presentation are always beautiful. Many things I have not encountered. There is an Asian fusion show I like to watch that simplifies/demystefies some of the foods and prep, and is something I hope to explore further.

    -- Question, is there a particular ''sticky rice" and way to cook you could recommend?
  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    Adventurista wrote: »
    mjbnj0001 wrote: »
    Tonight's (Tuesday's) dinner: pasta e ceci/tomato-less but with some extra veggies. My "batch" was 8 servings, I bowled up 2 servings for the photo. MFP recipe DB computes a serving of this version as about 400 cal, 15g protein, 7g fat, 76g carb (of which 9g is fiber). Table service included a dusting of parsley and grated parm cheese (which adds a couple of cals/etc.). This is a pretty easy dish, less than an hour from start to table (I used canned chickpeas tonight). Plenty of leftovers. Cheap, too.

    To get the "sauce," after sauteeing all the veg (I sauteed the peppers first, solo, and set them aside), I added the chickpeas and water to simmer for a bit. I then removed about half the solids with a slotted spoon and buzzed the remaining with an immersion blender. Then I returned the reserved solids and the peppers, added the dry pasta, and let it all come together with further simmering. My surprise was, I made the dish with al dente pasta, as is my custom. After the meal, when I went to gather it up for refrigerator leftovers, the pasta had more fully hydrated, effectively absorbing all of the "sauce" - I had thought I had too way much water, but in fact it was just slightly too little.

    dlvipfoaxc57.jpg

    @mjbnj0001 ~ appreciate the shares and techniques.
    -- wondering if you pre-soaked or started with dry garbanzos or?
    - any other seasonings?
    - liquid was?
    -- really like the looks of this and would like to try

    @acpgee ~ imagine you are happy to be home and cookin' again. Your dishes(prepared foods) and presentation are always beautiful. Many things I have not encountered. There is an Asian fusion show I like to watch that simplifies/demystefies some of the foods and prep, and is something I hope to explore further.

    -- Question, is there a particular ''sticky rice" and way to cook you could recommend?

    1. I was lazy this time. Canned peas, 29oz size. Starting with dried gives superior results if you have the time. Most of my preps since January have been from dried (I'm taking a little reduced-meat journey). I have an old-fashioned jiggle-top pressure cooker that makes this easy; an Instapot would work or just an ordinary soup pot or Dutch oven. By using canned, I also dropped the initial simmer stage down to about 15 minutes, rather than an hour or so, because the peas were already cooked. I'd want more peas or less pasta next time, for better balance.
    2. Seasonings: S&P, rosemary, sage, dried red pepper flakes. Simple. Among the veg was several finely minced fresh cloves of garlic if you want to count that. Serving garnish was parsley and grated cheese. For leftovers tonight, I added more red pepper flakes for added kick.
    3. Water, 95%. I had a little splash of leftover commercial broth (unsalted) I tossed in just to be rid of it. The post-sautee simmer stage (before adding the pasta - this cooked the diced carrots and onions), was very soupy by design, as the liquid was intended to flavorfully hydrate the pasta with enough left over to keep the "sauce," well, saucy. The pasta box called for 4 qts water, but that's the conventional boil method where the cooked pasta is drained from the cooking water; here, the dish comes together as a whole, and I estimated 2.5 qts. That was a bit short; tonight's leftovers didn't really have a liquid sauce remaining after the pasta continued to hydrate past my original serving, but were good anyway. I splashed a bit of water into it before microwave reheating to give a little bit of moisture. Interestingly, the Youtube vid I bookmarked for this recipe had the chef use the dried beans' reconstituting water as the liquid base. That probably would intensify the flavor. But also introduces the need to skim the broth as you cook the beans for an hour or so. I have several pasta e ceci video recipes on the hook and used this one as it matched my mood and pantry tonight.
    4. Insanely easy to try. Dice up veg. Sautee as if eventually making soup. Add water and beans and simmer together for a while. Remove some of the solids and reserve for a moment until blending the rest into a thickened sauce. Add the pasta and reintroduce the reserved solids to cook together. I had kept the mini sweet red and regular green bell peppers separate throughout the process until after I buzzed the remaining solids as I didn't want blended green peppers to green-tinge the sauce, plus I wanted the contrast of more intact veg pieces (this is my main departure from the video recipe). Otherwise, simply onion, garlic, carrot in this particular case. I suppose you can go wild with other veg. I've seen recipes with mushrooms, too.
    5. Good luck!
  • acpgee
    acpgee Posts: 7,947 Member
    @Adventurista
    I usually use sushi rice and prefer Nishiki brand grown in the US. My information might be out of date as my Japanese cookbook is the Shizuo Tsuji classic from the 80s. There they warn that most Japanese brands dust sushi rice with talc which requires careful and vigorous washing. Nishiki brand was the first pre-washed (musenmai) rice.
    I do sometimes use long grain Thai sticky rice though prefer short grain for sushi.
    Although soaking is recommended for both Japanese and Thai sticky rices I usually don’t bother. I use the Chinese Xiaomi rice cooker where the regular cycle takes an hour and the quick cycle takes 40 minutes which is slow compared to the 20 minutes needed on the stove top. I assume that the Xiaomi incorporates soaking in it’s process.
    For risotto I use arborio rice, but will substitute Nishiki if I am out.
  • acpgee
    acpgee Posts: 7,947 Member
    @Adventurista
    I think Thai long grain sticky rice is stickier than sushi ice. I use it for desserts such as Thai mango and sticky rice or Chinese eight jewel rice pudding. It’s also my preference for making Malaysian/Indonesian compressed rice cubes that are served with satay.

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