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

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Replies

  • Posts: 1,445 Member
    Those whole roasted chickens with the lemon and herbs looks AMAZING!
  • Posts: 1,445 Member
    edited August 2015
    Dinner last night: Bay Scallops and pasta with a creamy lemon sauce.
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    Breakfast: Eggs, Asparagus and Parmesan
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  • Posts: 13,454 Member
    crazyravr wrote: »
    Ahhhh its the privacy settings on my smugmug host. I will have to adjust :) I like making people hungry and then feeding them. Who's coming over for dinner this weekend. Serious open invite for anyone around Milton ON.

    Depends, is chicken shwarma on the menu?
  • Posts: 13,454 Member
    WinoGelato wrote: »

    Depends, is chicken shwarma on the menu?

    Too soon for jokes?

  • Posts: 292 Member
    @crazyravr yes I can see your pics now. Love this thread. Once I figure out how to post pics I'll start adding some too.
  • Posts: 781 Member
    [img]https://us.v-cdn.net/5021879/uploads/editor/el/uae0xz25l0wr.jpg[/img Quinoa with a creamy mushroom sauce and tons of veggies.[/img]
  • Posts: 120 Member
    I don't know how to put photos up but I made a no bean Turkey Chili tonight and it was A-Mazing. It's was just turkey, Tomato paste, diced tomatoes, mushrooms, sweet bell peppers, onions, and chili powder. I absolutely love it. Filling and low calorie.
  • Posts: 12,142 Member
    Harissa and za'tar braised lamb shoulder over kimchi fried rice

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  • Posts: 13,413 Member
    Pulled chicken sandwich with coleslaw on french bread; pickled garlic and olives; sun chips; and watermelon.

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  • Posts: 695 Member
    @crazyrvr How did you make your crispy-runny eggs? I want to try that!
  • Posts: 6,573 Member
    @crazyrvr have you got a link to the recipe for Handvo? That looks amazing!
  • Posts: 34 Member
    Breakfastdrrhfzg2jhhx.jpg

    Good ol cream of wheat.
  • Posts: 34 Member
    Dinner

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    Homemade avocado/cucumber/jalapeño sushi.
  • Posts: 158 Member
    I didn't cook this but it was delicious:
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  • Posts: 1,445 Member
    edited August 2015
    Breakfast - Oatmeal made with half water/half vanilla almond milk, 1/2 scoop choccolate protein powder, PB2 and banana

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  • Posts: 33 Member
    edited August 2015
    Simple lunch at work, cajun spiced chicken with salad; fresh and filling. This is my day 1 after 2 years off - lots of motivation at the moment, need to find the discipline to make it last :)

    [Argh, posted before image had finished uploading, can't seem to find a delete option, sorry for the duplication!]

  • Posts: 33 Member
    Simple lunch at work, cajun spiced chicken with salad; fresh and filling. This is my day 1 after 2 years off - lots of motivation at the moment, need to find the discipline to make it last :)

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  • Posts: 695 Member
    @crazyrvr - Thanks, I'm going to try that with eggs!
  • Posts: 1,445 Member
    Dinner - Shrimp with Arrabiata Sauce and Angel Hair

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    Dessert - Sugar Free Pudding, Bear Naked Maplelicious Pecan granola, mashed up banana - SOOOO good!

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  • Posts: 12,142 Member
    crazyravr wrote: »
    @
    Get your cast iron skillet very very hot. Smoking point. Drop a tablespoon of ghee or any other hot point cooking fat into it and let it melt and heat up fast. Quickly break two eggs (or more but dont crowd the pan) into the skillet and cover the pan with a splash mesh cause fat will be splashing. Once the whites are set, which will be like 30 seconds remove the eggs with a slotted spatula. Result is nice crispy bottom with a runny egg yolk :) I even make this and put over a salad.

    Reminds me of the Marco Pierre White quote;

    "“Apply the cook’s brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you’d need a hammer to break into it? The answer to all three questions should be no. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient—the egg. Maybe that’s how you like it, in which case carry on serving your disgusting food.”
    ― The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
  • Posts: 13,413 Member
    Amy's vegetable lasagna on some wilted spinach.

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  • Posts: 6,573 Member
    @crazyravr. Love crispy whites on a fried egg and runny yolk. Who cares what one chef says. Each to their own preferences :) Thanks for the Handvo. Does sound very tasty. You have a very lucky lady.
  • Posts: 6,338 Member
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    I love my crockpot! Soup once a week in our house (or twice a week if I make enough!)....two vegetarians and two meat eaters!
  • Posts: 276 Member
    Greek yogurt with a dash of cinnamon and nutmeg, fruits, chia pudding, protein powder and a splash of milk!

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  • Posts: 12,142 Member
    crazyravr wrote: »

    Thanx for the permission there chef, and yes I will :)

    Lol, I never said anything critical only that it reminded me of a reasonably well known quote. I am personally a fan of spanish style fried eggs, which is somewhat similar
  • Posts: 781 Member
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    Tonight's dinner was cilantro lime chicken skewers, veggie bobs, brown rice with kale and broccoli and a little cottage cheese
  • Posts: 2,008 Member

    Hungarian Lesco with eggs, served with buttered French bread. Brings back memories of childhood summers. :)

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  • Posts: 6,573 Member
    edited August 2015
    MM0wM0w, bet that was tasty!
  • Posts: 13,413 Member
    Turkey tetrazzini meatloaf sandwich with onion, tomato, mushroom, mixed greens, cucumber, cheddar cheese and spinach dip; salad; and raspberries and concord grapes.

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  • Posts: 781 Member
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    I let my 9 yr old son pick dinner tonight, he asked for chicken strips (homemade of course) zucchini cakes and some bell peppers. Love how my son loves to eat healthy.

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