SHOW ME YOUR FOODS!
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mongoosealamode
Posts: 112 Member
*lifts shirt* Wait... what? oh.
This has been my go to when I don't know what to eat for lunch or need a snack. I'm curious to see other peoples food!
This has been my go to when I don't know what to eat for lunch or need a snack. I'm curious to see other peoples food!
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How do you post pictures?1
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Fillet steak with Stilton, poached eggs, grilled mushroom and tomatoes on arugula salad.7 -
I've been making "tacos" lately from a slice of provolone, capicola, and artichoke/red pepper/olive antipasto salad in oil...fold it like a taco. OMG good, I splash it w/ red wine vinegar when I'm craving a sub.
I used to make all kinds of frittatas too...but I'm not an egg fan, my partner is.
I made a killer cod poached in tomato saffron broth a couple weeks ago with a side of steamed asparagus.
All the frittatas...from ital sausage/red pepper/mozz to coney dog to asparagus/fontina to filet mignon w/ woodland mushroom sauce to taco-tatta
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filet mignon benedict over spinach/bacon stuffed portobellos & topped w/ bernaise...
chili cheese omelette, make your own chili so you know what's in it...
baked zucchini fries, coated in egg/parm w/ doctored-up ranch to dip...
bacon/cado/cheese omelette...
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JodehFoster wrote: »I've been making "tacos" lately from a slice of provolone, capicola, and artichoke/red pepper/olive antipasto salad in oil...fold it like a taco. OMG good, I splash it w/ red wine vinegar when I'm craving a sub.
I used to make all kinds of frittatas too...but I'm not an egg fan, my partner is.
I made a killer cod poached in tomato saffron broth a couple weeks ago with a side of steamed asparagus.
I've never made a frittata, or quiche, for that matter, lol. Do you have a good base recipe? And I'm stuffed full from my breakfast, and I'm still drooling reading your list... Do you have any recipes to share?JodehFoster wrote: »filet mignon benedict over spinach/bacon stuffed portobellos & topped w/ bernaise...
chili cheese omelette, make your own chili so you know what's in it...
baked zucchini fries, coated in egg/parm w/ doctored-up ranch to dip...
bacon/cado/cheese omelette...
Okay, that Omelette is so darned gorgeous!!!! I've not tried any of the baked fries...are they good? Also, I haven't found an awesome low carb chili - what do you use in yours? And I've heard of Bernaise...is it as awesome as Alfredo?
OP: Most of my food lately hasn't been pretty at all, just easy stuff on the go, but I'll try to be a shutterbug in the upcoming weeks, just for you!0 -
I use this frittata recipe as my base. It's a solid recipe. I sauté what needs to be first & then pour my eggs over, once they start setting I'll scatter my cheese over & then toss under the broiler to finish. I change up ingredients depending on what sauce/toppings I use:
broccoli, cauliflower, artichoke, tomato, garlic, fontina, cheddar...served w/ ranch & sour cream
roasted/caramelized brussels sprouts, shallot, garlic, tomato, bacon, parsley, fontina...served w/ sour cream
hot Italian sausage, peppers, onions w/ mozz & romano...served with tomato basil sauce or marinara
asparagus, tomato, fontina, parsley...served w/ sour cream
coneydogttata, sliced hot dogs, black beans, cheddar, fontina...served w/ chili, cheese, hot sauce (onions on mine)
tacottata, basic tomato/green onion/cheese frittata...served with taco meat, lettuce, tomato, shredded cheese, salsa, 'cado, black olives, jalapenos, etc. Olé.
Filet Mignon, Shallot, Fontina, Swiss...w/ woodland mushroom sauce
...not that sauce or toppings are necessary, sometimes I can't choke down eggs w/o it.
The baked zucchini fries are really good. It's basically cut zucchini dipped in beaten egg & then tossed in parm. Bake for 20-25 min @ 425f. Original recipe called for breadcrumbs, which I did not use.
The Bernaise is more savory/buttery sauce w/ a slight onion flavor & great with steaks...Alfredo has more dairy & parm. I use Knorr brand packets as well as their Hollandiase. I've found reading the label that it can fit just fine into my diet and is typically lowish-carb. Any sauce, you don't really want your food totally swimming in though.
The chili was another leftover (Skyline), but again (in a pinch) reading labels, I can usually find something that will work for a quick meal.
Cream cheese stuffed/bacon wrapped jalapenos made crispy on the grill are a summer dinner staple at our house as well
I've also been making breakfast "tacos" with sliced tomatoes, strips of bacon, sliced avocado & wasabi mayo...I make thin "crepes" out of scrambled egg, seasoned with chili powder, cumin, oregano. Ladle egg into a small, hot, non-stick frypan until edges pull away & quickly flip & keep warm until ready to use as my tortillas. Place above ingredients on top & fold like a taco or roll like a burrito. YUM. I'm sure the eggs could be made ahead of time & re-warmed.
I just made a "Shrimp & Grits" dinner a couple weeks ago using almond flour for my grits, it was incredible as well. I used Williams Sonoma's recipe for the shrimp sauce, cut in half for only two of us, omitting the flour & seasoning my shrimp with cajun. The grits were: 1 C Almond meal, 1 C water (I used leftover chix broth)...bring to a boil & then simmer 2-3 min until thickened. Remove from heat & stir in 1/3 C shredded cheddar, 2 tbsp parm, 1 tbsp butter, few dashes of tabasco, salt & pepper to taste. Serve shrimp over. I've been a big fan of almond flour lately.
Avocado Mousse Recipe I substitute Stevia for the sweetener & use regular whole milk. We always have frozen strawberries in the freezer & they tend to make their own juice as they thaw...you don't need much, if you use any at all. I always have ready whip as well. It's a treat, I wouldn't have this everyday. I can't live w/o nuts either.
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JodehFoster wrote: »I use this frittata recipe as my base. It's a solid recipe. I sauté what needs to be first & then pour my eggs over, once they start setting I'll scatter my cheese over & then toss under the broiler to finish. I change up ingredients depending on what sauce/toppings I use:
broccoli, cauliflower, artichoke, tomato, garlic, fontina, cheddar...served w/ ranch & sour cream
roasted/caramelized brussels sprouts, shallot, garlic, tomato, bacon, parsley, fontina...served w/ sour cream
hot Italian sausage, peppers, onions w/ mozz & romano...served with tomato basil sauce or marinara
asparagus, tomato, fontina, parsley...served w/ sour cream
coneydogttata, sliced hot dogs, black beans, cheddar, fontina...served w/ chili, cheese, hot sauce (onions on mine)
tacottata, basic tomato/green onion/cheese frittata...served with taco meat, lettuce, tomato, shredded cheese, salsa, 'cado, black olives, jalapenos, etc. Olé.
Filet Mignon, Shallot, Fontina, Swiss...w/ woodland mushroom sauce
...not that sauce or toppings are necessary, sometimes I can't choke down eggs w/o it.
The baked zucchini fries are really good. It's basically cut zucchini dipped in beaten egg & then tossed in parm. Bake for 20-25 min @ 425f. Original recipe called for breadcrumbs, which I did not use.
The Bernaise is more savory/buttery sauce w/ a slight onion flavor & great with steaks...Alfredo has more dairy & parm. I use Knorr brand packets as well as their Hollandiase. I've found reading the label that it can fit just fine into my diet and is typically lowish-carb. Any sauce, you don't really want your food totally swimming in though.
The chili was another leftover (Skyline), but again (in a pinch) reading labels, I can usually find something that will work for a quick meal.
Cream cheese stuffed/bacon wrapped jalapenos made crispy on the grill are a summer dinner staple at our house as well
I've also been making breakfast "tacos" with sliced tomatoes, strips of bacon, sliced avocado & wasabi mayo...I make thin "crepes" out of scrambled egg, seasoned with chili powder, cumin, oregano. Ladle egg into a small, hot, non-stick frypan until edges pull away & quickly flip & keep warm until ready to use as my tortillas. Place above ingredients on top & fold like a taco or roll like a burrito. YUM. I'm sure the eggs could be made ahead of time & re-warmed.
I just made a "Shrimp & Grits" dinner a couple weeks ago using almond flour for my grits, it was incredible as well. I used Williams Sonoma's recipe for the shrimp sauce, cut in half for only two of us, omitting the flour & seasoning my shrimp with cajun. The grits were: 1 C Almond meal, 1 C water (I used leftover chix broth)...bring to a boil & then simmer 2-3 min until thickened. Remove from heat & stir in 1/3 C shredded cheddar, 2 tbsp parm, 1 tbsp butter, few dashes of tabasco, salt & pepper to taste. Serve shrimp over. I've been a big fan of almond flour lately.
Avocado Mousse Recipe I substitute Stevia for the sweetener & use regular whole milk. We always have frozen strawberries in the freezer & they tend to make their own juice as they thaw...you don't need much, if you use any at all. I always have ready whip as well. It's a treat, I wouldn't have this everyday. I can't live w/o nuts either.
I love bacon poppers, but I find them too carby for how many I like to eat in a sitting. Thanks for all of the info. I'm looking forward to more experimenting.
I tried an avocado mousse when I was CICO and I literally got a sugar high from the maple syrup or whatever sweetener it called for... LOL. Flavor wasn't bad, so I might try it again at some point...1 -
OMG Jodeh, your recipes look fantastic!0
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Jodeh, may I please have the recipe for the cod?0
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Jodeh, how does your food look so gosh darn pretty? I try to make an omelet and end up with some kind of lump lol0
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Keto dinner. Buffalo langoustines made with grass fed butter, garlic and habanero sauce. Served with blue cheese dipping sauce and grilled asparagus.1 -
@Jodeh, - you a bada$$ in the kitchen. Thanks! Just printed out your suggestions.
I'm doing the grilled cream cheese jalapeno wrap tonight! Damn... LOL1 -
Sure! The cod recipe is from Bon Appetit: cod poached in tomato saffron broth I didn't deviate from this recipe, it was perfect. I bought one big cod filet & cut into 5 even chunks. I used dry vermouth because I had it on hand, I also used San Marzano tomatoes. It was restaurant-worthy, damn good. I've had a jar of saffron lying around for a few years, apparently not affected by age.
The cod pic is from the site, the rest are my actual foods. I enjoy cooking.
I love thin egg omelettes, I used to frequent this greasy-spoon diner that had a large flat top grill & watch them make omelettes in front of me...that is definitely my inspration. Use a big pan & let your egg spread out thin, or use less egg. Med-low heat or they'll cook quicker than you can get your fillings in, I don't like browned/dark eggs.
Breakfast pizza, YES! I could stuff my face-hole with those langoustines too!2 -
JodehFoster wrote: »Sure! The cod recipe is from Bon Appetit: cod poached in tomato saffron broth I didn't deviate from this recipe, it was perfect. I bought one big cod filet & cut into 5 even chunks. I used dry vermouth because I had it on hand, I also used San Marzano tomatoes. It was restaurant-worthy, damn good. I've had a jar of saffron lying around for a few years, apparently not affected by age.
TYVM. Tell me, in your opinion, is it really worth it to buy saffron? Can you taste the difference in dishes made without it vs with it? It's so expensive!
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Welcome! I've only used it a couple times and don't really have an opinion on flavor. I bought mine at a high end butcher shop that happened to have some specialty spices on the counter. It's a jar w/ individual mini jars inside...I paid $14.99 a few years back. Penzeys is a good source if you don't have any local specialty shops.
The cod dish would likely stand up just fine with all of the other ingredients...it's so tasty. If you can find saffron reasonably, try it tho.0 -
Fresh herb shirred eggs w/a side of bacon for dipping! Used to make this more often when we had a garden...pretty sure it will be breakfast again soon
1tb heavy cream, 1/2 tb butter in gratin dish...broil couple minutes til bubbly, quickly pour in eggs (2), top w/ herbs, parm, s&p. Broil 5-6 min til whites are set.
We used fresh parsley, rosemary, thyme, garlic Ina Garten's Recipe
sorry about all the eggs, heh1 -
I make baked eggs all the time! (well, less now that it's getting hot...) Also eggs poached in tomato sauce. Have you ever tried shakshuka?
http://www.myfitnesspal.com/blog/MistressPi?month=201406
I think I'm going to make some now!
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Nice! I haven't made them, but I've always meant to try it...now I see I'm going to have to
thanks!0
