What was the last meal you cooked?
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Tonight I roasted salmon that I marinated in white miso paste, mirin (the real type - not the corn syrup laden type), sake, grated ginger, and grated garlic. I ate it with a salad and some rice.
I also heated up the marinate, let it cool (while salmon was cooking) and used it as a very tasty salad dressing.1 -
Teriyaki shrimp stir-fry1
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Dinner was a bunch of steamed broccoli, and diced potatoes and half a chicken breast blitzed in the air fryer.1
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Crockpot Mexican chicken: Black Beans, Chicken Chunks, Frozen Corn, Salsa. Cook in crockpot 6-8 hours. Add some grated cheese just before serving. Yummy! I had leftovers of this from the dinner I cooked yesterday.
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Beef Rendang (Malaysian variety) with 3 different, partly stir fried vegetables and some mango atchar.2
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Tilapia, broccoli and black beans!1
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Blackened salmon fillet with green beans and an ear of sweet corn1
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Doing this tonight. It's too hot to turn on the oven. Aubergine was blackened in the air fryer and pork will be broiled in the air fryer too.
https://www.myrecipes.com/recipe/vietnamese-pork-tenderloin
https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/1 -
Continuing summer grill-and-salad season through the Fourth of July:
1. (4th) Grilled london broil with corn and grilled asparagus and (gasp) deli salads for an afterbeach dinner.
2. (5th) Getting ready for a busy weekend with another Three Salad Prep: Red Cabbage Carolina Slaw, Tomato-Scallion salad and White Bean Dijon salad. Enough for a couple of days with added fresh grilled proteins (chicken, burgers) after beach or whatever activities the weekend brings. Also, the three are sort-of red/white/blue (or at least, purple). Wine is the "Patriots Red" from a local winery here in Central New Jersey (some Revolutionary War battles nearby). Perfect for this weekend.
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I've got a girlfriend coming for dinner tonight. Chicken liver pate I made yesterday with bourbon spiked marmalade on homemade melba toast to start. Peking duck breasts with the pancakes, sweet sauce, cucumber and green onion. Vietnamese meatball and watercress soup. I am struggling with the creme caramel for dessert. Ever since we replaced the old microwave that died, my hack of creme caramel cooked in the microwave isn't working very well.2
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Homemade chicken liver pate with homemade melba toast, a friend's homemade marmalade from blood oranges spiked with bourbon, another friend's lingonberry preserve spiked with sake. Second course was Vietnamese meatball and watercress soup with microwaved pepper papadums. Third course was Peking duck breast done in the air fryer which did a great job of rendering off fat from under the skin. Desert of creme caramel did not have a great texture. Since we replaced our old microwave I can't seem to get the temperature right for my hack of cooking this in the microwave.
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... Since we replaced our old microwave I can't seem to get the temperature right for my hack of cooking this in the microwave. ...
I read your posting and thought to myself, "microwave prob isn't the right method for a custardy thing, she prob needs something that will induce proper heat, such as a microwave pizza warmer plate ..." - then I did a quick google search on "microwave custard pudding" and found this: https://kirbiecravings.com/microwave-custard-pudding/ which seems as if it might be adaptable to your situation (I hear "creme caramel" and mentally translate that to "custard" and it really isn't, but hey, be experimental, LOL). OTOH, Amazon has a bunch of those pizza warmer plates which may also prove beneficial. Good luck, maybe this advice might be helpful. I'd be interested in any results reported back.
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You all make such exotic sounding fancy food.
I fried some cabbage, added some kielbasa. That’s as good as it gets at my house.
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Creme caramel in my old microwave used to come out perfect. The low setting on the old one used to nuke 10 seconds then rest 30 seconds and friends couldn't believe what a great texture I achieved without cooking au bain marie.
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Last night's dinner for one. Pan seared tilapia, basmati brown rice, buttered green beans.
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Lunch July 7: Fried Rice
Out of lettuce but 7 grams of dandelions supply 45% of RDA of Vitamin K.
I substitute Worcestershire Sauce or Balsamic Vinegar for Soy sauce to reduce sodium.
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Vietnamese garlic noodles with shrimp. Cherry tomatoes with some dehydrated black olive crumb. Olive crumb is a new ingredient for me. A friend who lives part of the year in Spain told me it was having a fashionable moment there. I dehydrated some pitted olives and crumbled it onto some tomatoes. It will be a good substitute for parmesan when I cook for vegans.
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I bought a sous vide machine yesterday so we had steak, baby potatoes and asparagus. Mmmmm.2
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Chicken picatta1
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Another summer grill-and-salad dinner. Getting to the end of the salads trio from Friday (see previous posting), so added a new one today as a fridge-cleaning exercise: Asian-inspired cucumber/scallion. Served with grilled BBQ-sauce chicken breast.
Pics:
1. Asian-inspired cucumber-scallion salad lightly dressed with (a rare for us) commercial dressing (Annies Shitake Sesame)
2. Service: BBQ chicken, brown rice, Red Cabbage Carolina slaw, Tomato salad and the Cucumber-Scallion salad. MFP says this plate is about 1131 calories, 59g protein, 42g fat, 21g fiber, 73g sugar. I generally prefer less sugar and fat to stay on a lower-glycemic weight-loss trajectory; this puts me at about 2100 calories total intake today, a bit high, as my only exercise was in-house calisthenics rather than cycling and/or swimming. Also note the color change in the slaw from maturing, as the prior posting pic was fresh-made.
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I did the budgetbytes.com creamy salsa chicken skillet.
Dry-rubbed 2lbs chicken thighs with chili powder, cumin, garlic powder, and a little salt. Pan-fried them in a little olive oil, then set aside to rest. Deglazed pan with a jar of salsa, added black beans and corn and warmed through. Took pan off the heat, added some plain Greek yogurt, plus fresh cilantro and green onions. Sliced chicken and added it back into the pan. Made five servings, one for each workday lunch! Topped with a half an avocado. Came out amazing!
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Roasted boneless skinless chicken thighs that were marinated in the rest of the korean inspired marinade that I made last week (conveniently the recipe called for saving half of it and using it as a dipping sauce, which it is also very good for). I also roasted some golden beets and made pita.1
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Should have gotten a picture since it turned out so pretty-alas!
Sea bass with a sauce made from tomatoes, onion and olives, green beans and roasted baby red potatoes.2 -
Poor man's buccatini con bottarga. Replaced the mullet roe with grated mojama. Roast asparagus.
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gallicinvasion wrote: »I did the budgetbytes.com creamy salsa chicken skillet.
Dry-rubbed 2lbs chicken thighs with chili powder, cumin, garlic powder, and a little salt. Pan-fried them in a little olive oil, then set aside to rest. Deglazed pan with a jar of salsa, added black beans and corn and warmed through. Took pan off the heat, added some plain Greek yogurt, plus fresh cilantro and green onions. Sliced chicken and added it back into the pan. Made five servings, one for each workday lunch! Topped with a half an avocado. Came out amazing!
That looks yummy! I just looked up the recipe and I'm going to try it tomorrow night. It gets very tiresome trying to think up meals for the 5 of us every night that everyone will eat, so I'm always on the lookout for ideas.3 -
Dutch herring salad with green apple and beetroot with a Swiss rosti.
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Mostly hot weather food. Ajo blanco followed salad of watermelon/feta/mint drizzled with pomegranate molasses. Main of unseasonal buccatina carbonara stretched with a little spiralized courgette.
@acpgee I absolutely am in love with your bowls and plates hon! Such fun colors and designs.3 -
the last meal I myself cooked was tacos. the last cooked meal I ate was fajitas. I wonder if there's a pattern there...4
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Crustless red onion & goats cheese quiche, with a ton of iceberg, cucumber and yellow pepper. 😋2
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