What was the last meal you cooked?
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I got out a can of soup, put the contents in a bowl, and then put that bowl in the microwave. That's the extent of my cooking skills!2
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We had a lot of feta cheese - so last night we crumbled some up, steamed spinach, added a couple of eggs, garlic, pepadews, some milk and baked the lot for half an hour. Delicious with a huge bowl of mixed salad.1
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Check out FoodWishes.com with Chef John. Adjust ingredients and portion size to suit your needs.1
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Baked chicken breast (salt, pepper, garlic) to go over caesar salad (the pre-mix costco version) because I'm incredibly lazy sometimes!2
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Last night I had a 6 ounce sirloin steak medium rare, with vidalia onion, baby bella mushrooms, and asparagus sautéed in olive oil.2
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My brekky this morn! Savoury oatmeal cooked in chicken stock, with garlic, cheese, oregano, caramelized onion, bacon and egg
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Tonight (Thursday, 14th) - Chicken Stroganoff over mixed rice medley and mixed veggies. Lower-cal chicken dish, as I used Greek Yogurt rather than sour cream. Your SO might like a little indulgent flavor on Valentine's Day, and might appreciate the lessened guilty pleasure of it, LOL.
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I'm doing a big cook tomorrow. My standard gift for new parents is an afternoon of batch cooking a bunch of freezer meals. I am doing Dutch split pea soup (served with dark rye bread) and Dak Dori Tang (served with rice).
https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011
https://mykoreankitchen.com/spicy-korean-chicken-stew/1 -
Friday (15th): slowcooker black bean salsa chicken. Served over rice and mixed veggies (yes, leftovers from last evening's previous-post mixed veg mix).
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We’ve had a houseguest this week, so not many new meals being cooked... I did make this for my son’s birthday, though!
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Sweet potato soup.1
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Tagging @French_Peasant - matzo ball soup Made the stock this afternoon and the matzo balls in the evening. I used schmaltz from the last time I made chicken stock (I was going to use duck fat, but it while it smelled fine, it looked less than).2
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ChrysalisCove wrote: »We’ve had a houseguest this week, so not many new meals being cooked... I did make this for my son’s birthday, though!
Looks like the snout of a sleeping Dragon!
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Beef stew, with meat so tender it cuts with a spoon. The meat simmered for ~3 hours. 15 grams of carbs, mostly from the potatoes, and 5 grams of sugar from the onion. I used a good size sweet onion but you could substitute an small yellow or eliminate altogether. You can leave out the potatoes or reduce the amount if you like. I made 6 servings but used only 10oz of potatoes so as to spread it thin. I need more fat and protein in my diet.5
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Unstuffed cabbage soup(no rice). It was so yummy!2
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Israeli couscous with delicata squash and preserved lemons (homemade). I used this recipe, which is a take on a recipe from Gourmet Magazine apparently. I only used 2/3 a cup of couscous, subbed delicata for butternut (because I had no desire to peel a butternut squash and there were delicatas in the pantry), only used a tbsp of oil, and nix'd the raisins and the pine nuts, though I did include 42 grams of dried cherries.
It turned out really well and comes out to 245ish calories a serving (my version does not make 8 servings per the recipe given that I used significantly less couscous). This was really more of a solution the "I need to make sure my preserved lemons have finished have finished fermenting" situation I was met with. A very tasty solution.1 -
Spaghetti Squash Lasagna Casserole1
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Cheesy bacon bits jacket potatoes and grilled riblets. Started them out on the grill, but for some reason it just wouldn't stay hot enough. Transferred them to a baking tray to finish off in the oven.
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Chicken nachos with refried beans, cheese, sour cream, guacamole and salsa/pico1
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