What do your meals look like (show me pictures)....
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lporter229 wrote: »@crazyravr _Your egg salad looks good. What's in it, if you don't mind?
1 leek, white part only, cut in half then finely diced, blanched and dryed.
2 hard boiled eggs chopped up
1 medium sized pickle diced
half a stalk of celery finely sliced
3 tbsp of my cottage cheese mayo or real mayo
3 tbsp chopped cilantro
salt and pepper to taste
Mix all together.
Yum.
is cottage cheese mayo just cottage cheese blended up? I haven't thought of this possibility until now. I really am not a mayo person and an always looking for an alternative binder.0 -
I feel like I just cracked the worlds greatest secret by combining sweet potatoes and eggs. Apparently I’m a little late on recognizing the combination........I could eat this every day!
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@smccardle58 - l love sweet potatoes and eggs. Try making sweet potato hash be shredding your sweet potatoes with a cheese grater or food processor. I add in peppers, onions, mushrooms, zucchini, spinach, eggplant...basically any left over veggies I have on hand. Then top with fried eggs. I also love to season with smoked paprika. So yummy!1
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@lporter229 I will definitely have to season with paprika next time. I always use sea salt and cinnamon on my sweet potatoes and it’s just starting to get boring. Thanks!0
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lporter229 wrote: »@crazyravr _Your egg salad looks good. What's in it, if you don't mind?
1 leek, white part only, cut in half then finely diced, blanched and dryed.
2 hard boiled eggs chopped up
1 medium sized pickle diced
half a stalk of celery finely sliced
3 tbsp of my cottage cheese mayo or real mayo
3 tbsp chopped cilantro
salt and pepper to taste
Mix all together.
Yum.
is cottage cheese mayo just cottage cheese blended up? I haven't thought of this possibility until now. I really am not a mayo person and an always looking for an alternative binder.
Place 250g cottage cheese, one hard boiled egg, pinch of salt and pepper, 1tsp mustard, 1/2tps lemon juice and let it rip for few minutes until the mixture warms up. Place in the fridge and it will set just like mayo. I myself love it.
Thank you I will defiantly try it.0 -
smccardle58 wrote: »@lporter229 I will definitely have to season with paprika next time. I always use sea salt and cinnamon on my sweet potatoes and it’s just starting to get boring. Thanks!
Smoked paprika adds a whole new dimension. I get it at Penzey's spices. If they don't have a store near you, you can order it from their website. I love all of their products, but this particular spice has seriously changed my cooking.
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lporter229 wrote: »smccardle58 wrote: »@lporter229 I will definitely have to season with paprika next time. I always use sea salt and cinnamon on my sweet potatoes and it’s just starting to get boring. Thanks!
Smoked paprika adds a whole new dimension. I get it at Penzey's spices. If they don't have a store near you, you can order it from their website. I love all of their products, but this particular spice has seriously changed my cooking.
Thats really good stuff. I get Spanish smoked paprika in the bulk ben at Central market It really is a wonderful addition to the spice rack.0 -
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Yumm ham salad..4 -
Finally ate all the cake jars
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Feeling on the simple side tonight: slow cooker "french lentil soup" and homemade, no-knead "french-ish" bread.
Why "french lentil"? Well, besides the fact that the recipe writer calls it that, it's basically just lentils with mirepoix, flavored with herbs de provence. no curry, dal, tomatoes, etc. i used chicken stock, but veggies could use a veg stock for a vegan treat. partially pureed with my immersion blend to retain some chunkiness, it's pretty hearty. the bread shape is boule-style, baked in a cast-iron skillet.
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Feeling on the simple side tonight: slow cooker "french lentil soup" and homemade, no-knead "french-ish" bread.
Why "french lentil"? Well, besides the fact that the recipe writer calls it that, it's basically just lentils with mirepoix, flavored with herbs de provence. no curry, dal, tomatoes, etc. i used chicken stock, but veggies could use a veg stock for a vegan treat. partially pureed with my immersion blend to retain some chunkiness, it's pretty hearty. the bread shape is boule-style, baked in a cast-iron skillet.
looks delicious. Especially the bread.0 -
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Baked stuffed eggplant boats (chicken sausage and mushrooms). Glad a busy pre-Holidays weekend left some room in my daily macros for this treat. Family enjoyed, also.
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I made cilantro lime chicken and homemade corn tortillas. It was so tasty I kept going back for more.
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Oat 'n Buckwheat Porridge with Cranberries. Steel cut oats and buckwheat groats; about 2:1. Don't care much for buckwheat alone but seems to improve the oats.
My pictures stink. Trying to get better at that.1 -
Today’s lunch. I was meal-prepping. The dressing I made is homemade. EVOO and balsamic vinegar.0
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Some of my recent dinners. Short ribs with smashed potatoes, sausage and kale soup with corn, lentil soup with chicken andouille sausage, corn bread, leftover steak fajita thingie, prosciutto and arugula pizza, chicken and pea alfredo with pasta, shrimp korma with rice and roasted delicata squash
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From yesterday
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Made some bread ..it was delicious
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