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

acpgee

Salade Nicoise. I deconstructed the Alistair Little recipe.
https://app.ckbk.com/recipe/keep99080c01s001ss005r009/salade-nicoise

janicemlove

Chicken lemon pasta.

janicemlove

Breakfast

LazyBlondeChef

I found feta this weekend so made the Tiktok viral feta pasta dish. Cherry tomatoes were a mix of red, yellow and purple. Basil was fresh off the plant I recently purchased and pasta was Jovial Brown Rice Caserecce. I didn't taste much difference between this version and the one I made with ricotta and goat cheese. The feta wasn't even as sharp as I expected it to be. The heat of the oven seemed to have made it milder. Paired with a simple salad of romaine, parm and PK Caesar dressing.

Ironwoman1111

The sun is shining today!💗🥰 My 310 calories lunch, 1 tablespoon 1/2 fat Renee’s Caesar dressing, mustard, spring mix and smoked ham pita sandwich, 15g pecans and the other goodies!🥕🥒🍓

acpgee

Beef rendang cooked in the sous vide is slower but is a lot less work than the careful temperature control and stirring involved in the traditional method. Had that with rice, pickled carrots, tomato lalab, and cucumber in black sesame dressing. Did a big batch of the rendang so we have a couple more meals in the freezer.

LazyBlondeChef

From https://www.japanesecooking101.com I made:
Japanese Beef Steak: grilled grass fed NY strip with sauce of garlic, sugar, soy sauce, Mirin (instead of Sake)
Nappa Cabbage Nibitashi: nappa cabbage braised in Dashi (water w/bonita flakes), soy sauce, mirin, salt (tofu omitted)
Sautéed Mushrooms w/Soy Butter Sauce: shiitake, oyster and shimeji mushrooms and sliced garlic sautéed in toasted sesame oil, butter, soy sauce and green onion

Safari_Gal_

👩🏼‍🍳 a lil Provençal Breakfast

2021WLjourney

I learned how to poach an egg in the microwave without it exploding!!

Breakfast:
Homemade sourdough, pat of butter, poached egg, salt, pepper

pessxx

Palak Paneer - an indian dish re interpreted European
Palak - spinach Paneer - cottage cheese , I had the little solid option, I could have choosed also one more creamy, but this one is homemade so ...

I just finished it

Thanks to my friend Hansal for the recipe !

acpgee

My standard way of presenting fish ever since having it at a restaurant served this way. Herb oil garnish made with herbs on the verge of wilting away. Gremolata made with the leftover food waste herbs. A tin of beans warmed up in some shellfish bisque we had in the freezer. Lightly dusted frozen sea bass fillet cooked in the air fryer. Side of sauteed spinach.

BarbaraHelen2013

Baked Pinto Beans with Chickpea Fries and salad.

First time making Chickpea Fries - won’t be the last! They’re baked not fried and oil free and were freakishly like a real potato fry!

LazyBlondeChef

Thai larb using pork with cabbage. Mango and sticky rice. The mango wasn't as ripe as I would have liked. Since there was some leftover coconut milk I used it in a cocktail adding Capt Morgan black spiced rum and sparkling blood orange.

snowflake954

Fish-Codo di Rospo w EVOO, garlic, chopped tomatoes, parsley, white wine, black pepper, red pepper, and black olives.

kcmcbee

Yellowtail and a little blue crab rolled up.

acpgee

Hubby got so excited I found organic hot dogs that he wanted to cook. Trad dutch meal of boiled new potatoes, sauerkraut boiled in white wine, and the organic hotdogs instead of traditional rookworst (=smoked sausage) and a meatball. Discovered that hot dogs warmed up in the air fryer are superior to the traditional poach.

snowflake954

Risotto--shrimp and grated zucchine.

acpgee

Dinner was a joint effort. Hubby made the salad of romaine, pears, blue cheese, candied nuts we had as a starter. I did the main of sous vide chicken breast, smashed potatoes, grilled courgette. Warmed up goose gravy was a Xmas dinner leftover we found at the bottom of the freezer.

gutzbgon

@acpgee do you sear the chicken skin in a pan or under the broiler?

acpgee

gutzbgon wrote: »

@acpgee do you sear the chicken skin in a pan or under the broiler?

I used the instructions from the Serious Eats website and seared on a cast iron frying pan after sous vide. I might try searing in the air fryer next time which is essentially a fan assisted broiler. I used boneless skin on breasts and cooked at 60C for an hour and a half before searing. The skin looked good but was not as thin and crispy as when I just cook skin on thighs in the air fryer for 20 minutes. Meat was very juicy and tender though.

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html