What was the last meal you cooked?
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Last night I had a Cajun Basa Fillet, Mediterranean veg with a herby dressing, sweet corn and a slice of garlic bread. Only 386 calories!
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Grilled some hot Italian sausages, sautéed onions/peppers/mushrooms, made potato salad.2
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A batch of Umbrian chicken cacciatore, where two servings went into the freezer. We ate tonight's serving with baked potato and braised carrots and celery.1
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Chicken avacado lettuce wrap "tacos". Pretty tasty!1
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This is Eggroll in a Bowl. I made it with ground pork, but it’s good all veggie. https://www.theseasonedmom.com/egg-roll-in-a-bowl/2 -
Baked salmon marinated in a mixture of miso, mirin, grated ginger, and little bit of sesame oil. I baked it on a cast iron grill pan which I had preheated in the oven for half an hour or so, which ended up working out very well. I also made roasted artichoke for the first time and put a small yam in as well. One of the farmers I prefer to get vegetables from at farmers market had really nice looking young artichokes and thus I gave in despite my almost never eating artichokes. I'm glad I did though because they were great.3
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The NY Times peanut bbq sauce recipe! Onion sautéed in canola oil, add tomato paste, add soy sauce, vinegar, worcestshire, brown sugar, molasses, creamy peanut butter, cayenne, smoked paprika, salt and pepper, then a splash of water. Simmer till thickened!1
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Grill-and-salads season rolls on: grilled london broil, grilled asparagus, French-style Dijon redskinned potato salad, Carolina-style vinegar slaw (red cabbage), tomato-and-veg chop salad. This was actually Sunday's dinner. I'm behind in my MFP calcs, but my presumption is the veg load here moderates the total calories somewhat. Spent Monday cycling any excess off, anyway.
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Vegetable stir-fry with the rest of the cabbage that needed to be used, two onions from farmers market), mushrooms, carrots, broccoli, and garlic (also from farmers market). Made a sauce from gochujang, garlic chili sauce, hosin, sesame oil, and a little soy sauce.
I ate it with butternut squash "noodles" thought I bought earlier this week. I'm far from impressed with the individual product and don't really understand the appeal now that I've had them (note - I love butternut squash).
Don't get me wrong, the stirfry tasted great and it wasn't the squash wasn't a bad addition, but it'd be tastier to cube and roast it.2 -
Not a meal, but close enough. The same pita recipe I made last month, but I rolled the dough out thinner. It made all the difference with regards to them forming a pocket. I also added enough salt and halved the recipe.
Next time I'm going to make six instead of four and see if a smaller diameter with the same thickness makes it easier to flip them without deflating them.4 -
Nicoise made with seared tuna, using the the leftover bagna cauda from the weekend.
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Tonight's dinner (Thursday, 06/06): another entree entry in the "summer grill-and-salads" set: simple grilled chicken breast with quinoa, tomato-cucumber salad and apple-beet-carrot-citrus salad. Have to do the MFP numbers on this, but they should be pretty moderate.
Pics:
1. Service.
2. Fresh-made apple-beet-carrrot-citrus salad about to go into the fridge for a while this afternoon to let the colors develop before the meal.
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56 grams of whole grain spaghetti pasta
1/2 cup of low sodium prego spaghetti sauce
100 grams of sliced white mushrooms
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Made the ugliest pasta sauce to use up leftover bagna cauda which is purplish brown from the mashed anchovies. Added dry packed sun dried tomatoes which were almost black. Toasted pumpkin seeds are dark green. All blitzed together in the food processor it tasted like a puttanesca inspired pesto but looked pretty awful. I disguised it with some grated parmesan, some halved raw cherry tomatoes, and some chopped chive.1
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Made the ugliest pasta sauce to use up leftover bagna cauda which is purplish brown from the mashed anchovies. Added dry packed sun dried tomatoes which were almost black. Toasted pumpkin seeds are dark green. All blitzed together in the food processor it tasted like a puttanesca inspired pesto but looked pretty awful. I disguised it with some grated parmesan, some halved raw cherry tomatoes, and some chopped chive.
LOL. I had to learn to cook for myself 40yrs ago when I embarked on about a decade of being vegan. I found I could turn out good-looking things that tasted awful or not at all, and some really gloppy and ugly things that tasted of ambrosia. Took a long time to get appearance and taste to synch up, and now that I'm doing the family cooking in my retirement, I still have occasional issues. Sounds like yours was awful-looking, but how did it taste?2 -
Made the ugliest pasta sauce to use up leftover bagna cauda which is purplish brown from the mashed anchovies. Added dry packed sun dried tomatoes which were almost black. Toasted pumpkin seeds are dark green. All blitzed together in the food processor it tasted like a puttanesca inspired pesto but looked pretty awful. I disguised it with some grated parmesan, some halved raw cherry tomatoes, and some chopped chive.
LOL. I had to learn to cook for myself 40yrs ago when I embarked on about a decade of being vegan. I found I could turn out good-looking things that tasted awful or not at all, and some really gloppy and ugly things that tasted of ambrosia. Took a long time to get appearance and taste to synch up, and now that I'm doing the family cooking in my retirement, I still have occasional issues. Sounds like yours was awful-looking, but how did it taste?
It was pretty tasty. I mean what can go wrong in terms of flavour with bagna cauda (anchovies, garlic, olive oil, butter), sun dried tomatoes, toasted pumpkin seeds. Did look pretty yuck. I did try to disguise it.
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An ex colleague came over for lunch. I made beef lok lak and pot ang (Cambodian roast corn) as a side.
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After taking advantage of the locally-beautiful day to cycle around, made a fairly simple dinner in the continuing "grill-and-summer salads" theme.
Pics:
1. Choice of turkey or beef burgers, brown rice, cucumber-onion salad, tomato salad.
2. Bike on one of our local bridges (we live on a peninsula in the northern NJ shore area).
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Had leftover mixed beans so made a quick stew: onion, garlic, brocolli, a little bit of potato, beans, chicken stock. Also added some coconut milk towards the end, and some pepper and paprika. Easy and good!2
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I made a take off of the lentil and chickpea salad that's posted on Smitten Kitchen, which itself is a variation of a recipe found in April Bloomfield’s A Girl and Her Pig. I cooked the chickpeas in the instant pot, made my own tahini (because I really am not a fan of it in most contexts so why buy a container), and used preserved lemon that I made last year (which is amazing right now). No feta because I'm not a fan of most cheeses, feta included (though I can tolerate the taste of it).
I also made pita which was so-so. Not as good as last week but not bad. It was a bit of an experiment.1 -
Steak with garlic/salt/pepper/onion, broccoli (blanched) and rice. I rarely eat steak and it was good!4
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Shrimp linguini in a lemon garlic sauce3
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Peking duck, jasmine rice, bok choy with spicy abalone sauce.2
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Last night I made Ina Garten's Chinese chicken salad, which is basically shredded chicken chunks, asparagus, and red pepper mixed in a soy peanut butter dressing. It was good!2
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Last night I made filet mignon with roasted brussel sprouts and cauliflower! It was so delicious!
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Sometimes I miss Paris where salade aux gesiers would be on the menu of any cafe. I had to make my own. Chicken gizzards instead of duck because I don't know where to source duck gizzards in London.
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Chickpea and vegetable tagine for dinner last night. Delicious!
https://nutritionfacts.org/recipe/chickpea-vegetable-tagine/
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Porcini risotto and sauteed spinach.
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Last night, I made grilled barramundi, asparagus, sugar peas, snowpeas with a dressing of a little ginger oil, a low sodium soy sauce and spring onion. It was yummy. The recipe is in a book not online so can't provide a link sorry.1
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Ribs
Burgers and hotdogs.5
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