What was the last meal you cooked?

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Replies

  • o0kody0o
    o0kody0o Posts: 642 Member
    Chicken stir-fry with wholewheat noodles. I made my own basic stir-fry sauce for the first time and it was really nice 😋
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  • sammidelvecchio
    sammidelvecchio Posts: 791 Member
    On Saturday night, my boyfriend and I made coneys! We put them on Hawaiian buns instead of regular, and used mozzarella cheese instead of cheddar. They were so good :p
  • InspectorRed
    InspectorRed Posts: 757 Member
    Hubby's requested Father's Day dinner: Corn on the cob, Shrimp, and Ribeye steaks, all cooked on the grill...and coconut cream pie for dessert! It was all delish! and we were so busy all weekend, neither of us feels the least bit guilty about any of it!
  • jrussoalesi
    jrussoalesi Posts: 18 Member
    Slow Cooker Cabbage Soup; this week's lunch :)
  • biggiwig4483
    biggiwig4483 Posts: 90 Member
    Just boiled potatoes and quark. I keep my meals very simple.
  • aokoye
    aokoye Posts: 3,495 Member
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    Black bean and roasted sweet potato tacos with homemade tortillas from a recipe from Serious Eats. The tortillas would also be good for anything you'd want to use a pocketless pita for in terms of both taste and texture. I also didn't have any bread flour (forgot to pick some up) so I added a tbsp of vital wheat gluten. You could get around that by kneading it longer - either by hand or via a stand mixer with a dough hook.

    I cooked the black beans in the instant pot yesterday then sauteed them this evening with onions and garlic and mashed them with a spatula somewhat haphazardly.
  • acpgee
    acpgee Posts: 7,960 Member
    https://www.chinasichuanfood.com/mapo-tofu-recipe/
    https://thewoksoflife.com/dry-fried-string-beans-sichuan/
  • MsWeiWei
    MsWeiWei Posts: 2 Member
    Salt marinated chicken breast and vegetables for lunch, oats omelette and butter head lettuce salad for dinner.
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  • mjbnj0001
    mjbnj0001 Posts: 1,267 Member
    Another summer salad experiment.

    Thai-inspired cucumber-lime salad. Pretty simple, decent flavor. Made an interesting pairing with a hearty turkey sandwich for lunch this rainy summer day.

    Next time I'll probably add some yellow or red bell pepper for some color splash, and decrease the amount of onions (or make them really finely sliced). Also, I continue my love-hate relationship with the mandolin; I'd probably use some cheffy knife skills next time, or the cuisinart to render the cukes.

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  • aokoye
    aokoye Posts: 3,495 Member
    More pita - shocking I know. This time, however, was by far the most successful. I suspect it was a mix of using just enough but not too much vital wheat gluten (I could likely get around this by using bread flour, but where's the fun in that), rolling the dough out thin enough, and having the oven on 500F with convection. I also made tomato kibbeh.
  • acpgee
    acpgee Posts: 7,960 Member
    The Chinese equivalent of gnocchi.
    https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html
    Copycat Ippudo cucumber salad. I switched the fish sauce for a quarter teaspoon of instant dashi powder as I suspect that is what Ippudo does.
    https://pantryno7.com/ippudo-cucumber-salad/
  • mjbnj0001
    mjbnj0001 Posts: 1,267 Member
    Another summer salad: carrot-raisin-pineapple with a citrus vinaigrette dressing. Served with savory plain broiled chicken, quinoa and some leftover mixed veg. Made a good contrast to the chicken: refreshing, Hawaiian-like, and sweet, Used golden raisins rather than brown, and other than the top garnish, the chunk pineapple went into the cuisinart first to make fine pieces.

    Pics:
    1. Salad, prepared.
    2. Dinner service.

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    (Yes, that's a little brown rice mixed into the mixed veg. had a couple tablespoons left over from last night's dinner, just saved it and the veg all together).

  • lx1x
    lx1x Posts: 38,330 Member
    Digiorno Pizza in a pellet grill
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  • acpgee
    acpgee Posts: 7,960 Member
    Pantesca with Spanish bonito de lomo (salt cured tuna loin) instead of traditional mackerel.
    http://www.italyfoodandwinetours.com/pantesca-sicilian-summer-salad/
    Porcini risotto
    https://www.foodandwine.com/recipes/porcini-risotto
    started when we last had risotto on Sunday night. I always make a double batch and reserve half at the undercooked stage to finish off a week later, restaurant style.
    https://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html
  • acpgee
    acpgee Posts: 7,960 Member
    Pantesca as antipasti and porcini risotto as primi.
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  • lx1x
    lx1x Posts: 38,330 Member
    Dinner...cooked in smoker/pellet grill..
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    Tomorrow's dinner.. pulled pork.. seasoned and ready to go on the smoker first thing in the morning..
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  • acpgee
    acpgee Posts: 7,960 Member
    Ever since I watched David Chang make cube shaped croquettes in Mind of a Chef, I've copied the idea. Easier to cut a trayful of cubes than rolling stuff into little balls. So cute too. A cube shaped arancini made from last night's leftover risotto, cooked in the air fryer.
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  • widgit808
    widgit808 Posts: 194 Member
    acpgee wrote: »
    Pantesca with Spanish bonito de lomo (salt cured tuna loin) instead of traditional mackerel.
    http://www.italyfoodandwinetours.com/pantesca-sicilian-summer-salad/
    Porcini risotto
    https://www.foodandwine.com/recipes/porcini-risotto
    started when we last had risotto on Sunday night. I always make a double batch and reserve half at the undercooked stage to finish off a week later, restaurant style.
    https://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html

    @acpgee is bonito de lomo the same as mojama? Where do you buy yours?
  • acpgee
    acpgee Posts: 7,960 Member
    widgit808 wrote: »
    acpgee wrote: »
    Pantesca with Spanish bonito de lomo (salt cured tuna loin) instead of traditional mackerel.
    http://www.italyfoodandwinetours.com/pantesca-sicilian-summer-salad/
    Porcini risotto
    https://www.foodandwine.com/recipes/porcini-risotto
    started when we last had risotto on Sunday night. I always make a double batch and reserve half at the undercooked stage to finish off a week later, restaurant style.
    https://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html

    @acpgee is bonito de lomo the same as mojama? Where do you buy yours?

    Hi Widget,

    Lomo de bonito is more lightly cured than mojama. Texture is more like gravlax or smoked salmon. It's quite similar to Dutch/German/Polish salt herring (not pickled herring). Mojama has a texture similar to parma ham and is hard enough to be grated. It is also a lot more expensive.

    I'm afraid I don't know where to buy lomo de bonito as I have a girlfriend who spends part of the year Spain. She buys it in the supermarket in Spain, sticks several vacuum packs in her freezer here in London and brings some around as a hostess gift when she comes for dinner. It seems to keep well even when the vacuum pack has been opened. We tend to need about a month to use a pack up. It has been a bit of a mystery how to use it, as when I google for recipes I only get hits in Spanish.

    Here are pictures of both products for comparison.

    https://mardorado.com/producto/lomo-bonito-sin-piel-ni-espinas/
    https://www.lacasadeljamon.com.es/es/conservas-gourmet/752-comprar-taco-de-mojama-de-atun-extra.html
  • trobinson7878
    trobinson7878 Posts: 2 Member
    Pork steak and italian green beans
  • Jelaan
    Jelaan Posts: 815 Member
    Huge veggie frittata for breakfast this morning. Yum!
  • acpgee
    acpgee Posts: 7,960 Member
    We snacked on buffalo wings during an afternoon walk in town so didn't need much by way of dinner. A couple of very simple tapas, habas con jamon and zanahorias alinadas with some brown bread.
    http://www.aspoonfulofspain.com/broad-beans-and-ham-tapas-recipe/
    https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/
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  • katiesmom_99
    katiesmom_99 Posts: 87 Member
    Baked sweet potatoes stuffed with slow cooker pulled pork, roasted garlic parmesan zucchini chips, and a salad of spring greens, spinach, and cherry tomatoes.
  • aokoye
    aokoye Posts: 3,495 Member
    edited June 2019
    Vietnamese style chicken meatballs from Serious Eats. Changed it a bit by using 3 stalks of lemongrass instead of two and pureeing all of the aromatics (save for the mint in the vitamix with the help of a little water (which I then sauteed). I also browned them on the stove and then cooked them in the oven and didn't do the sprinkling with sugar thing.

    I ate it with rice noodles, salad greens, and nuoc cham. Very tasty though I would add twice the amount of garlic next time.
  • BlowPopKisses
    BlowPopKisses Posts: 1,482 Member
    Beef stir fry w/green peppers and onions on a bed of rice w/teriyaki sauce and crushed red peppers.
  • ceiswyn
    ceiswyn Posts: 2,256 Member
    Savoury gooseberry risotto.

    Recipe - err, well I started with a recipe for strawberry risotto, and then substituted literally everything except the butter and onion. Freekeh and quinoa provide a more interesting taste and texture, Skyr makes a pretty good low calorie, high protein substitute for mascarpone, and I had a nice dry elderflower fizz that did a reasonable job instead of white wine. I also added feta because it seemed like a good idea (it was).
  • acpgee
    acpgee Posts: 7,960 Member
    Vietnamese butter garlic noodles is an unlikely reading recipe but so good.
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  • mjbnj0001
    mjbnj0001 Posts: 1,267 Member
    "Three Salad Evening" - no, not the old rock band, "Three Dog Night."

    Continuing our summer grill-and-salads theme:
    1. Tomato-veg-quinoa salad with fresh lemon-herb dressing.
    2. Carolina Vinegar Slaw.
    3. Carrot-Raisin-Pineapple salad with Greek Yogurt dressing.

    Served with grilled chicken breast pieces. Everything fresh except for canned crushed pineapple.

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