What was the last meal you cooked?
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@MiniTacos Please share your egg drop soup recipe....looks amazing!1
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Grilled chicken breast, roasted veggies (parsnip, sweet potato, Brussels sprouts) and wild rice.2
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Braised boneless skinless chicken thighs, yams, and onions. It's as if I think it's Fall.2
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Last night I made Thai peanut chicken and noodles2
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Cod with cous cous and then a homemade salsa1
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Hubby normally cooks on weekdays but Wednesday is my work from home day so I volunteered. Green salad with home cured duck prosciutto and balsamic vinaigrette followed by linguine aglio olio stretched with some spiralized courgette.
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I made coconut chicken curry and rice last night. I was planning on just using a jar of pre-made sauce, but realized that I didn't have one once I had already started cooking my chicken and potatoes. Luckily I had a can of coconut milk, a jar of red thai chili paste, plus the necessary spices, so I was able to make homemade sauce. It came out a little too sweet originally because I was a little heavy handed with the brown sugar, so I had to add some lime juice and fenugreek to even it out.3
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Hubby will pull out a batch of beef and guiness stew from the freezer tonight. Will have that with ranch mash and some tomato salad.
Tomorrow it's my turn as I am the weekend and company cook. Easy dinner party. Doing air fryer wings in Vietnamese merchandising water. That's a sauce of very dark caramel mixed with fish sauce, so named because street vendors use it to give foods a shiny glaze. Also Vietnamese roast aubergine salad and sticky rice. For dessert I have a batch of chocolate sorbet made last weekend.1 -
I made beef stir fry and rice last night. Leftovers for lunch today.
I make my own stir fry sauces now. I just combine soy sauce, fish sauce, garlic, onion flakes, sesame seeds, ginger powder, and red pepper flakes. I add some cornstarch in cold water at the end to make it sticky. I just discovered the wonder that is corn starch a few months ago. My mom always used flour as a thickener, so I never learned about corn starch.
I also just realized that we've been on an Asian food kick this week. Ramen, curry, and now stir fry. Plus we had Korean take-out last week. Beef bulgogi and kimchi & pork fried rice.3 -
Arroz con pollo2
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JellybeansMomFl wrote: »Arroz con pollo
Mmm..haven't had those for ages.. yum1 -
broiled cod with garlic herb seasoning , mashed potato and steamed broccoli with the same seasoning cause its yummy and my husband will actually eat it.3
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I asked the hubby for a squash to make Cambodian custard to use up some leftover coconut milk.
http://moninichpheng.blogspot.com/2012/11/cambodian-dessert-recipt-pumpkin-custard.html
Unfortunately he came with a big chunk of pumpkin, when you need a small whole squash for that recipe. Microwaving pumpkin to turn into gnocchi to freeze,
https://www.epicurious.com/recipes/food/views/butternut-squash-gnocchi-with-sage-brown-butter-3612701 -
Pumpkin gnocchi a total failure so far. That stuff when microwaved and pureed is very watery. I have already incorporated all the flour in the house and it is still to wet to handle like dough. Dumped all the gloop in a huge tupperware box in the fridge to deal with tomorrow, because tonight's dinner guests are arriving soon.1
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Made some creamy cashew chicken over egg noodles...but it got ate before I could snap a pic. Soooo...how 'bout this?
6oz sirloin steak and eggs, with fried potatoes and buttered toast.
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Pork chops .. oven baked with soy sauce, lemon, onion and herbs2
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Pumpkin gnocchi a total failure so far. That stuff when microwaved and pureed is very watery. I have already incorporated all the flour in the house and it is still to wet to handle like dough. Dumped all the gloop in a huge tupperware box in the fridge to deal with tomorrow, because tonight's dinner guests are arriving soon.
For next time, I typically have very good luck making pumpkin puree by roasting the pumpkin. It is far less watery that way.2 -
Slow roasted "bbq" chicken thighs. I did a variation of this recipe but my spice mix involved 2 tbsp of brown sugar (~40g), 1 tsp of salt, 2 tbsp smoked paprika, and unmeasured but amounts of garlic powder, onion powder, and powdered mustard (probably around 2 tbsp each. I made the sauce using the drippings from the chicken along with around two tsp of honey and maybe a tbsp of apple cider vinegar.
Currently the chicken and sauce are waiting and I have broccoli roasting in the oven.1 -
Butterfly chicken, with lemon and wine sauce, carrot and rutabagas mash and brown rice.
Butterfly chicken (or spatchcock) is the #1 trick to make whole chicken juicy and tender everytime. It you never tried it, invest in a good pair of kitchen cisors and try it, you’ll never go back I promise!3
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