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

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  • senalay788senalay788 Member Posts: 270 Member Member Posts: 270 Member
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

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  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,283 Member Member Posts: 1,283 Member
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    Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).
  • kcmcbeekcmcbee Member Posts: 169 Member Member Posts: 169 Member
    Cauliflower crust veggie pizza.
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    edited October 22
  • JelaanJelaan Member Posts: 740 Member Member Posts: 740 Member
    senalay788 wrote: »
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

    sthbbyoxhy9q.jpg

    Sounds good. Did you make your own blend or buy it?
  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    Lunch was leftover Caribbean seafood boil from last night eaten cold.
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  • o0Firekeeper0oo0Firekeeper0o Member Posts: 79 Member Member Posts: 79 Member
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    Made Asian slaw and baked chicken for dinner last night; absolutely delicious and left me with so many calories that I had a literal plate of dessert ;)
  • Emmma1975Emmma1975 Member Posts: 5 Member Member Posts: 5 Member
    Great Thread!

    Here is my Korean sweet and sour Tofu.

    9hxrw9t9d5xq.jpg

    I got the recipe here:



  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    Starter of peking duck breast because we had one lonely, tiny duck breast languishing in the freezer. Main was vegan mongolian beef made with seitan and stir fried choi sam. Rice.
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  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    xl2ip12zn7ci.jpeg

    Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).

    I don't have problems puffing up poppadums in the microwave dry, but Asian prawn crackers burn quite easily. Will try the tip of running under cold water before microwaving.
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,283 Member Member Posts: 1,283 Member
    acpgee wrote: »
    xl2ip12zn7ci.jpeg

    Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).

    I don't have problems puffing up poppadums in the microwave dry, but Asian prawn crackers burn quite easily. Will try the tip of running under cold water before microwaving.

    Prawn Crackers - I can only get them ‘raw’ from an Asian Supermarket 20+ miles away these days (a place I have to psych myself up to drive to because it’s a very very sharp, sudden, narrow gated turn off a 60mph stretch of the A1 north of me) but when I do cook them myself, I put a mug of water in the microwave for a couple of minutes so it gets steamy inside and then pop the crackers in with the steaming water. The steam puffs them up better than simply microwaving dry.
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,283 Member Member Posts: 1,283 Member
    Just re-read that and want to clarify!

    I don’t put them ‘in’ the water, but alongside the steaming mug of water.
  • snowflake954snowflake954 Member Posts: 5,551 Member Member Posts: 5,551 Member
    Pasta w white beans.hf1rzu7uenyz.jpg
    White beans, EVOO, laurel leaf, black pepper, tritato (finely chopped carrot, onion, celery, parsley), and rosemary.
    edited October 23
  • senalay788senalay788 Member Posts: 270 Member Member Posts: 270 Member
    Jelaan wrote: »
    senalay788 wrote: »
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

    sthbbyoxhy9q.jpg

    Sounds good. Did you make your own blend or buy it?

    Life is too short to be making your own spices, when you can get quality already made. This about it, one bottle VS 5 bottles / bags of stuff that will sit in your pantry for months until you need to make another blend. I always buy ready made blends of spices I like using.
  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    Primo of linguine cacio e pepe. It started to split a little because i didn't cool the pasta enough before stirring into the cheese and starchy pasta water suspension. Secondo of tagliata di manzo made with retired dairy cow sirloin.
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  • JelaanJelaan Member Posts: 740 Member Member Posts: 740 Member
    senalay788 wrote: »
    Jelaan wrote: »
    senalay788 wrote: »
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

    sthbbyoxhy9q.jpg

    Sounds good. Did you make your own blend or buy it?

    Life is too short to be making your own spices, when you can get quality already made. This about it, one bottle VS 5 bottles / bags of stuff that will sit in your pantry for months until you need to make another blend. I always buy ready made blends of spices I like using.

    I was just wondering because I live the next town west of you and i haven't come across this yet. I will keep looking. I may have to start a second spice cupboard soon lol.
  • senalay788senalay788 Member Posts: 270 Member Member Posts: 270 Member
    Jelaan wrote: »
    senalay788 wrote: »
    Jelaan wrote: »
    senalay788 wrote: »
    Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.

    sthbbyoxhy9q.jpg

    Sounds good. Did you make your own blend or buy it?

    Life is too short to be making your own spices, when you can get quality already made. This about it, one bottle VS 5 bottles / bags of stuff that will sit in your pantry for months until you need to make another blend. I always buy ready made blends of spices I like using.

    I was just wondering because I live the next town west of you and i haven't come across this yet. I will keep looking. I may have to start a second spice cupboard soon lol.

    Life is even shorter to go looking for things when you have the internets lol Amazon. Good stuff.
  • acpgeeacpgee Member Posts: 5,457 Member Member Posts: 5,457 Member
    A new greek in the neighbourhood. I am going to try something similar to that cod dish tomorrow night.
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  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,283 Member Member Posts: 1,283 Member
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    Marmite Tempeh, Spelt and some other stuff.
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