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

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  • LazyBlondeChefLazyBlondeChef Member Posts: 317 Member Member Posts: 317 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
  • IronwomanUnoIronwomanUno Member Posts: 1,199 Member Member Posts: 1,199 Member
    And sometimes dessert because we still have to live a little!😋 A slice of key lime pie I made today with light whipped cream and a cup of coffee! 🦋✨🌸

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    edited February 21
  • LazyBlondeChefLazyBlondeChef Member Posts: 317 Member Member Posts: 317 Member
    I don't normally put my restaurant meals here but we had such excellent food tonight I decided to upload.

    I had:
    Spanish Octopus: grilled octopus w/charred pineapple/shishito peppers, basil/mint chimichurri & chorizo
    Caesar Salad: romaine hearts, parm vinaigrette, focaccia crisps, shaved parm
    Dungeness crab crêpe: tomato lobster cream, butter braised petite shiitakes, caramelized fennel

    My partner had filet mignon w/fries ... I had a couple bites of the steak and snagged a few fries while he shared a few bites of octopus and quite a bit of the Caesar.

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    edited February 21
  • Madison9776Madison9776 Member Posts: 50 Member Member Posts: 50 Member
    Steamed clams in a garlic butter and white wine broth spiced with cayenne pepper. Served with a nice crusty bread to soak up the brothy goodness
    cm761ts94dsd.jpeg
  • acpgeeacpgee Member Posts: 5,725 Member Member Posts: 5,725 Member
    Still managing leftovers from whole roast chicken on Thursday night. Another chicken caesar.
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  • canyonGeekcanyonGeek Member Posts: 120 Member Member Posts: 120 Member
    Not a great picture - but this was yummy!
    Pan seared chicken thighs with haricots verts and grape tomatoes. Juices from the chicken and tomatoes made a nice sauce in the pan.
    3ziy7e5k9lqo.jpeg
    edited February 22
  • mockchocmockchoc Member Posts: 6,523 Member Member Posts: 6,523 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.

    Thank for the link. I made amazing beef stock in the slow cooker on the weekend. Best I've ever tasted and making a beef, noodle & mushroom soup tonight with it. It's from this website

    https://www.recipetineats.com/homemade-beef-stock/
  • acpgeeacpgee Member Posts: 5,725 Member Member Posts: 5,725 Member
    There is still a little leftover chicken but we needed a break from eating it. Primo of linguine with pesto and secondo of pan fried sea bass with gremolata and cortorno of roasted belgian endive.
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  • LazyBlondeChefLazyBlondeChef Member Posts: 317 Member Member Posts: 317 Member
    I wanted to have the viral feta baked pasta dish but the store was out of feta yesterday so I decided to make something similar with ricotta and a bit of goat cheese with garlic and herbs. I baked the cherry tomatoes with the two cheeses. Ricotta doesn't melt but goat cheese does. I also added Italian sausage, protein greens and basil. I used Jovial brown rice caserecce pasta while my partner had orecchiette plus some added red chili flakes as he likes his food spicy. I notice that often the lighter pasta dishes don't photograph very well. While it tasted better than it looks I doubt I'd do it this particular way again though I plan to make the feta version as soon as I can find some.

    kxqpxbz84vib.jpg

    edited February 24
  • LazyBlondeChefLazyBlondeChef Member Posts: 317 Member Member Posts: 317 Member
    posted in error
    edited February 24
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