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

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  • acpgeeacpgee Member Posts: 5,745 Member Member Posts: 5,745 Member
    The hubby cooked. Dutch split pea soup with toast smeared with duck liver pate.
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  • LazyBlondeChefLazyBlondeChef Member Posts: 351 Member Member Posts: 351 Member
    Marinara sauce with added Italian sausage over red lentil fusilli and kale caesar salad (from Josie's Organics). I thought the red lentil fusilli was the most pasta like of all of the gluten free alternatives I've tried. The nice thing is it's "fresh" rather than dried so it cooks in about two minutes. Texture was perfectly al dente with no graininess and there wasn't any lentil flavor. My partner said if I hadn't told him it was red lentil he would have thought it was regular wheat pasta. This is a win.

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    edited January 20
  • acpgeeacpgee Member Posts: 5,745 Member Member Posts: 5,745 Member
    I am surprised that Cambodian beef lok lak is not a better known dish. I make it once every two months or so, but always think "I forgot how good this is". I don't miss not doing the optional rice.
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  • LazyBlondeChefLazyBlondeChef Member Posts: 351 Member Member Posts: 351 Member
    Sockeye salmon, black rice, sautéed super greens (red & green swiss chard, tat soi, arugula & spinach).

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  • jamespatten3576jamespatten3576 Member Posts: 67 Member Member Posts: 67 Member
    hbunting86 wrote: »
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    Chunky chili chicken soup

    I'm sure that chili is delicious but it looks like it's been eaten once already
  • o0Firekeeper0oo0Firekeeper0o Member Posts: 214 Member Member Posts: 214 Member
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    Shepherd’s pie with venison, so I’m calling it ‘Hunter’s pie’. Around 500 cal for a HUGE portion!
  • LazyBlondeChefLazyBlondeChef Member Posts: 351 Member Member Posts: 351 Member
    Grilled pork chop, salad of romaine, purple cabbage, green olives, olive oil & balsamico, acorn squash with seasoning of curry power, garlic salt, pepper & butter. I haven't had acorn squash since I was a kid because I never liked it back then but decided to give it a try again. I like it OK though I like butternut more.

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  • MaltedTeaMaltedTea Member, Premium Posts: 4,830 Member Member, Premium Posts: 4,830 Member
    @LazyBlondeChef While I don't buy acorn squash often either, I do find that using them as bowls for proteins (like ground beef, shredded meats, etc) makes it fun.

    Basically, all the recipes people use for stuffed peppers can work for this squash!
  • acpgeeacpgee Member Posts: 5,745 Member Member Posts: 5,745 Member
    Salad with pears, St Agur, candied nuts, and vinaigrette followed by risotto with ham, peas and parmesan which is probably more Anglican than Italian. Finally using up the last of the Christmas leftovers with the gammon from Xmas Eve and the stock made from the goose carcass from Xmas day.
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