What was the last meal you cooked?
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Doing my standard gift for new parents this afternoon of batch cooking some meals for the freezer. Will do a large quantity of Umbrian chicken cacciatore. We will roast some asparagus and green beans in their air fryer.1
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Batch cooking to fill freezer of new parents. Sides of roast asparagus and green beans and jacket potatoes. Main of umbrian chicken cacciatore where we added carrots and mushrooms so that freezer meals won't require making extra veg.
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Grilled chicken wings and flan.1
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This is last meal I cooked. It was a made up recipe I came up with.1
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Cooked Italian at my Vietnamese girlfriend's place. Would have had a dinner party at my place but they have a newborn so it is easier for me to cook at their place. Demonstrated some southern Italian dishes which have a flavour profile similar to Vietnamese food. Caponata and pasta puttanesca. I didn't do dessert but coffee granita would have fallen in this category of Italy meets Vietnam.
https://www.theguardian.com/lifeandstyle/2015/jul/29/how-to-cook-perfect-caponata-felicity-cloake
https://www.deliaonline.com/recipes/international/european/italian/pasta-puttanesca-tarts-spaghetti
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Dinner tonight was basic. Pad Thai from David Thompson's cookbook.
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Dinner for 6 tonight in the summer-grill-and-salads theme. Supplemented freshmade Carolina Slaw and Tomato-Cucumber salad with several deli-bought salads (potato, black bean) as sides to grilled marinated BBQ chicken breasts. I try to make every dish in this summer theme simple, wholesome stuff.
Pics:
1. Grilled marinated BBQ chicken breasts.
2. Carolina Slaw.
3. Tomato-Cucumber salad.
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Buccatini carbonara stretched with some spiralized courgette. Sauteed spinach.
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My dinner was baked salmon with soy sauce and honey with sauteed spinach and mushrooms.
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Over the past few days I've made pita, mussakhan (a Palestinian roasted chicken dish with sumac, garlic, allspice, etc), roasted portobello mushrooms, hummus, Persian rice, and today I made hazelnut chocolate spread that has nearly the same nutritional profile as Justin's chocolate hazelnut and almond butter.
Tomorrow will be more pita because I only really make them in batches of 4, halving the recipe. It's an issue of either eating them too fast (in the "why did I decide to eat this given my calorie allowance" sort of way) or eating them too slow if I make the full recipe.3 -
Honey mustard chicken thighs with a kale cauliflower casserole.
Dry-rub 2 lbs of chicken thighs in garlic powder, onion powder, black pepper, ground mustard, and lawry’s seasoning salt. Pan fry them, remove to rest, deglaze the pan with broth, add honey and Dijon mustard, and reduce til it coats the back of a spoon. Cut the chicken into slices and top with the honey mustard pan sauce.
Cook quartered red potatoes and cauliflower in water until tender, then drain. Sautéed chopped kale, garlic, and onions in olive oil, season, add milk and bring to a simmer, add potatoes and cauliflower and mash until smoother but still chunky. Add Parmesan cheese and sour cream, then bake in casserole dish for 35 min.7 -
4 oz beef pattie with slice of cheese, onion, mustard, ketchup wrapped in lettuce1
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Apple crumble, because for whatever reason there were 4 apples in the fridge and they needed to be eaten or cooked with.3
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Fritters with courgette, peas, mint and feta. Chicken thigh tossed with a little pesto roasted in the air fryer. My first time making veggie fritters and it strikes me as a great strategy for getting kids to eat vegetables.
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The last meal I prepared was a charcuterie board.
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Best batch of pita yet!
I did the first proof in a 90ish degree oven and after I rolled the dough out, I let it proof for 40 min instead of the 20 that's called for (at room temp). The grey stuff on top is burnt flour from the baking stone.6 -
Lowfat turkey loaf, steamed, mixed veggies, cherry tomatoes, small leftover of sweet potato.
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Starter of globe artichoke with vinaigrette. Main of boiled jersey royals, batch cooked meatballs warmed up from the freezer and roast sugar snaps.
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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.
Oh my good gracious sweet baby Jesus that looks good.2 -
Cottage cheese lasagna did a good job of rescuing batch cooked meatballs that were too dry. Green salad using the pea shoots I harvested today and some toasted pumpkin seeds.
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Dutch bitterkoekjes, or almond macaroons. Similar to Italian amaretti but no liqueur in the dough. We had a lot of leftover egg whites lurking in the back of the fridge so this was one way to use them up. Open to healthier suggestions to use up leftover egg whites.
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Turkey burgers and tater tots1
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My new obsession is Vietnamese garlic noodles. This time with parsley added.
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The day before I start my block of 4 shifts is dedicated to grocery shopping and batch cooking. Yesterday I made vegetable quiche, a quinoa vegetable salad and a large batch of pasta sauce. Snacks are seasonal fruit.2
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More summer grill-and-salad. Grilled garlic-herb chicken breast, grilled yellow summer squash, tomato salad and the last of a batch of Carolina vinegar slaw. Sunny summer yellow-spectrum-dominant foods today. I have to tote up my macros and counts for MFP yet on this plate, but I expect pretty decent numbers. I did "cheat" a little later though, with a bit of ice cream to wash this down and fight the East Coast heatwave, LOL.
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A very basic meal motivated by trying to make some room in the freezer. Frozen fish fingers cooked dry on the nonstick stone coated frying pan. Frozen oven chips done in the air fryer. My mom's recipe for frozen peas sauteed with garlic. Ranch.
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Breakfast was whole wheat pancakes and lunch was a turkey burger from Trader Joe's wrapped in lettuce from farmers market, pickled onions I made about a week ago, and harissa. I forgot to buy buns and I had no real desire to go to the store to get them this afternoon.
Green tea mochi ice cream is imminent.2
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