Myfitnesspal

Message Boards Recipes
You are currently viewing the message boards in:

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

19879889909929931017

Replies

  • acpgeeacpgee Member Posts: 5,918 Member Member Posts: 5,918 Member
    Kid Barnsley chops. I do want to eat more goat as it is a lean red meat and I want to encourage farmers to stop killing the billy kids at birth because they are seen as a waste product of the goat cheese industry. Sauteed frozen peas and broad beans with mint. Parsnip tarte tatin made with frozen phyllo dough and some miso caramel I had lying around the freezer. The warmed up gravy has been lying in the freezer since Xmas too.
    ua4sepf0guh6.jpeg
  • MinTheKitCatMinTheKitCat Member Posts: 171 Member Member Posts: 171 Member
    I’ve yet to be brave enough to try to make the miso Carmel (I’m worried I’d just destroy a bunch of miso and then be sad), but it sounds so good!!!
    I kept it more of a basic B level today 😎
    dfopsw8xp72c.jpeg
    fa9xodcz634z.jpeg
  • LazyBlondeChefLazyBlondeChef Member, Premium Posts: 715 Member Member, Premium Posts: 715 Member
    Meatballs, red lentil fusilli w/marinara & parm. My partner made dinner tonight and he didn't bother with a vegetable. He also had regular penne pasta with his sauce rather than the fusilli.

    I had some fresh red lentil pasta a few weeks back that I thought was quite good but that doesn't extend to the dry version. Flavor is a little stronger than I want plus the usual textural issue. The search for the perfect gluten free pasta continues.

    lcjmn695lsl7.jpg
  • Safari_Gal_Safari_Gal_ Member Posts: 1,297 Member Member Posts: 1,297 Member
    l6m8sn9q7b58.jpeg

    If you’re in social media world at all, you have probably heard of the ‘viral baked feta pasta’. I caved to the hype and made it. It’s absolutely delicious. The only changes I made were much less olive oil, no chili flakes (since the toddler was having it too) and I cooked some chicken chunks in a separate pan to add too (see: husband’s protein obsession)

    @o0Firekeeper0o - must check this out!!! Going to go raid Instagram lol
  • snowflake954snowflake954 Member Posts: 6,544 Member Member Posts: 6,544 Member
    Strozzapreti al nero de seppia. (Squid ink)

    I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬

    “Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!

    Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)

    It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)

    Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.

    zuvkosyccn8o.jpeg

    I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.

    Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.
    edited February 19
  • Safari_Gal_Safari_Gal_ Member Posts: 1,297 Member Member Posts: 1,297 Member
    Strozzapreti al nero de seppia. (Squid ink)

    I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬

    “Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!

    Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)

    It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)

    Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.

    zuvkosyccn8o.jpeg

    I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.

    Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.

    @snowflake954 - interesting!!!
    It does kind of look like licorice doesn’t it? Lol
  • pessxxpessxx Member Posts: 814 Member Member Posts: 814 Member
    If you taste the pasta nero di seppia , you will never ever want to eat another one, they are the best, so dont judge upon appearance
  • mockchocmockchoc Member Posts: 6,572 Member Member Posts: 6,572 Member
    Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)

    di60h4o96de4.jpg

    THAT is a bowl of heaven on earth. Wow! I want that so bad.
  • LazyBlondeChefLazyBlondeChef Member, Premium Posts: 715 Member Member, Premium Posts: 715 Member
    mockchoc wrote: »
    Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)

    THAT is a bowl of heaven on earth. Wow! I want that so bad.

    @mockchoc
    It's delicious. I use this recipe for the broth replacing the sake & sugar with Mirin because I usually have Mirin on hand. If we were having sake with dinner I'd use it instead.
    https://japanesecooking101.com/miso-ramen-recipe

    The first time I made it I also did the Yakibuta specified in the recipe. But I typically use whatever pork I have on hand (belly, cheek, shoulder, etc) and nearly always add mushrooms and skip the egg and corn. But the broth is good so you can add the veggies and meat you want.

    They don't like the ramen they can get in the US so they use spaghetti with baking soda instead but I use the Lotus Food brand ramen that is made from brown rice and millet and think it's fine.
    edited February 20
Sign In or Register to comment.