Pan fried halibut served on tinned butter beans warmed up with a handful of frozen broad beans in shellfish bisque I pulled out of the freezer. The last of the coriander oil lying around the fridge and some freshly made gremolata. Side of tomato salad with kalamata olives.
My first attempt at pasta aglio e olio, with gluten-free refrigerated egg noodles. I overcooked the garlic a bit and didn’t have pepper flakes. But it turned out really well; turns out gluten-free pasta water emulsifies pretty good! This is a small-ish bowl, I couldn’t even finish it it was so rich and filling
@o0Firekeeper0o did you make the gluten-free egg noodles or buy? If bought, what brand? I'm experimenting with various gluten free pastas/pasta substitutes but have yet to find anything I find truly satisfying for meat sauce outside of zoodles.
Lunch: prosciutto, Simple Truth lemon parm salad, leftover asparagus sauteed in olive oil, Castelvetrano olives, roma tomato w/splash of olive oil and balsamic vinegar. I'm a little addicted to the kit salads for variety though I try to only get the organic ones because the dressings are less likely to be full of junk.
Dinner: oven baked chicken legs, broccoli sauteed in olive oil, leftover polenta w/smoky blue cheese and 1/2 avocado. The chicken legs were a "shake & bake" with a mixture of simple truth gluten free flour mix, five-spice powder, kaffir lime powder and coriander. I like to use a lot because I always remove the skin but the spices still get into the meat. I change up the spices every time. Curry powder alone works well.
@LazyBlondeChef They were from Trader Joe’s! In the same refrigerated section as their other fresh pastas. They were pretty good; a bit fragile but I think that’s to be expected. Next time I’m going to try dried gf pasta because I think the water will be starchier and the noodles will be more sturdy
Why--thank you! Getting the round shape (putting in a tall glass jar or can to bake) is time consuming. I looked at your other pics again and will use small loaf pans next time lined w parchment paper. It will make things easier and quicker. I also plan to add multiple seeds and nuts and no sugar if I've got a dried fruit in there. Will report back.
So this morning I was going to make Shakshuka and then realized I had gotten some fresh liver from the butcher that I didn’t want to go to waste...So... this is my morning hybrid ...
My first attempt at pasta aglio e olio, with gluten-free refrigerated egg noodles. I overcooked the garlic a bit and didn’t have pepper flakes. But it turned out really well; turns out gluten-free pasta water emulsifies pretty good! This is a small-ish bowl, I couldn’t even finish it it was so rich and filling
I love aglio olio. A trick to prevent overbrowning the garlic is to ladle in a splash of pasta water to stop the frying. Fresh chilli's in this are good too. I usually use finely diced Thai chillis known as mouse *kitten*, seeds and all, which I always have in the freezer.
Christmas mark III. Warmed up confit wing drumettes from the Xmas goose, leftover stuffing from the freezer, leftover cranberry sauce. i made a few roast potatoes and sauteed spinach from scratch.
Starter of caesar salad and main of linguine aglio olio. I love those traditional pasta sauces that are made in the 10 minutes while the pasta boils. Other than the lettuce, all the ingredients came from the store cupboard.
Replies
Looking great Senalay!
Egg White 'crisps' (60 calories)
👀 (Looks up egg white chip recipes...)
Welp, looks like I'll be busy experimenting the rest of the year. How did you get the cute holes in yours @PAPYRUS3?
My first attempt at pasta aglio e olio, with gluten-free refrigerated egg noodles. I overcooked the garlic a bit and didn’t have pepper flakes. But it turned out really well; turns out gluten-free pasta water emulsifies pretty good! This is a small-ish bowl, I couldn’t even finish it it was so rich and filling
https://www.amazon.ca/6-Cavity-Silicone-Non-Stick-Dishwasher-Microwave/dp/B07QS47R22/ref=asc_df_B07QS47R22/?tag=googleshopc0c-20&linkCode=df0&hvadid=335190142075&hvpos=&hvnetw=g&hvrand=14953222236252093289&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1001801&hvtargid=pla-818875158877&psc=1
Dinner: oven baked chicken legs, broccoli sauteed in olive oil, leftover polenta w/smoky blue cheese and 1/2 avocado. The chicken legs were a "shake & bake" with a mixture of simple truth gluten free flour mix, five-spice powder, kaffir lime powder and coriander. I like to use a lot because I always remove the skin but the spices still get into the meat. I change up the spices every time. Curry powder alone works well.
You did good! They look absolutely perfect..
Why--thank you! Getting the round shape (putting in a tall glass jar or can to bake) is time consuming. I looked at your other pics again and will use small loaf pans next time lined w parchment paper. It will make things easier and quicker. I also plan to add multiple seeds and nuts and no sugar if I've got a dried fruit in there. Will report back.
So this morning I was going to make Shakshuka and then realized I had gotten some fresh liver from the butcher that I didn’t want to go to waste...So... this is my morning hybrid ...
Liver cutlets
Stewed tomatoes
Spinach
Cipollinis
Fresh Basil, oregano, garlic
Eggs
👩🏼🍳 Tasted pretty good.
I love aglio olio. A trick to prevent overbrowning the garlic is to ladle in a splash of pasta water to stop the frying. Fresh chilli's in this are good too. I usually use finely diced Thai chillis known as mouse *kitten*, seeds and all, which I always have in the freezer.
Mine is a simple Chicken Taco salad