What was the last meal you cooked?
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Steamed artichokes dipped in lemon butter followed by bucatini cacio e pepe (not perfect, sauce needed loosening with more starchy pasta water) and asparagus roasted in the leftover lemon butter.
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Made grilled cheese, ham and tomato sandwiches for lunch, and I'm in the midst of making a pot of meat sauce (red) for dinner, gonna have it over a spiralized sauted zucchini, with some fresh marinated veggies I made this afternoon. Yeah, I cook a lot.
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Chicken thighs pan-fried, smothered with a cream sauce made with roasted poblano peppers and cotija/manchego cheese, paired with a Swiss chard and onion stir fry. My macros were super fat-heavy today and I have no regrets!
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Tonight (Monday): grilled marinated chicken, grilled (foil packet) green beans, quinoa, tomato/cuke/veg salad. MFP thinks this is about 780cal, 63g protein, 11g fat, 22g fiber. Salad is more from last night's dinner.
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Stuffed Peppers for dinner last night.
Stuffing was: Green Onions, Yellow Squash, Ground Turkey bit of Brown Rice and tomato sauce. Topped it with Cheese and baked on stove. My son didn't turn it off in time and it charred the bottom a bit but it tasted good!
I'll have to start taking pics!1 -
Chicken drumsticks, steak flanks, and thai salmon for the week
🙃 I didn't take a picture of the others.1 -
These are the last 3 dinners I made.
-Smoked sausage with garlic, onion, zucchini and green beans, seasoned with creole seasoning.
- Ground chicken tacos made with cheese shells
- Ground beef casserole. Beef, broccoli, green beans, eryngii mushrooms, onion, garlic, rf cream cheese, rf milk, mozzarella and cheddar cheese.
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Bulgogi and rice3
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Lemon Pepper & Butter Salmon2
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Last night I made:
Wild caught salmon and baked asparagus and broccoli
I had to go to my class so I prepped everything quick and threw it in the oven. 30min later it was ready! Kids ate while I was gone and I got to eat when I got home. Win win😁2 -
Black bean, corn, veggie salad to accompany mixed grill tonight with some other salads, plus be a staple side dish heading into another beachy weekend here at the Jersey Shore.
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Not going to lie, smoked a Papa murphy's pizza on the traeger.
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Instant pot shredded chicken tacos
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Vietnamese garlic noodles with bits of leftovers.
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Ground beef cooked with diced zucchini, onions and garlic. Flavored with gochujang hoisin sauce.
I ate it like a lettuce wrap. Everyone had it over brown rice. Yum yum.2 -
Pantesca salad with lomo de bonito and white bean mash.
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I did a lot of grilling on Wednesday. Corn (for a corn cherry tomato salad), boneless skinless chicken thighs that were marinated in oyster sauce, garlic, lemongrass, and fish sauce, and I made pita on the grill (using a cast iron pan). The dough for the pita was great, but the pan was too small to allow for me to easily lay the rolled out dough in it. A baking steel or comal would have worked but I have neither of those. Next time I grill something, I might try to use one of our not especially nice sheet pans for pita on the grill.
The corn and tomato salad also has mint and green onions. Yes that's the same chipped Ikea bowl. I made the salad in that bowl, took a picture, put most of it in a tupperware container (and some of it on a plate), and then made the chicken salad.
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I didn't believe the Ottolenghi recipe that the easy mango and coconut ice cream would take 9 hours to set.
https://www.theguardian.com/food/2019/jul/06/yotam-ottolenghi-summer-al-fresco-feast-recipes-pork-vindaloo-slaw-mango-ice-cream
I regularly make sorbets and granitas done in 3-4 hours, albeit with a lower fat content. But my attempt at mango and coconut ice cream is still a slush 8 hours into freezing.
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Well, I suppose it does say to freeze for at least 9 hours...nine. hours. The recipe sounds lovely (I mean it's an Ottolenghi one, who am I kidding) but I'd rather just make it in an ice cream maker so I can have it the day of (and have a less icy sorbet).I didn't believe the Ottolenghi recipe that the easy mango and coconut ice cream would take 9 hours to set.
https://www.theguardian.com/food/2019/jul/06/yotam-ottolenghi-summer-al-fresco-feast-recipes-pork-vindaloo-slaw-mango-ice-cream
I regularly make sorbets and granitas done in 3-4 hours, albeit with a lower fat content. But my attempt at mango and coconut ice cream is still a slush 8 hours into freezing.2 -
Zucchini pizza bites
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“Cooked” the family supper last night after a busy day. Had rotisserie chicken, baked fries, roasted broccoli, and cut strawberries.
For a snack last night I warmed leftover shredded chicken with homemade corn salsa and homemade jalapeño ranch in a toasted corn shell. I love some taco leftovers for a snack.2 -
Finished mango coconut ice cream the next morning. This is a useful easy dessert that can be whipped up from store cupboard ingredients. I added a shot of vodka which helps the ice cream not to freeze too solid, so that it is scoopable taken right out of the freeer.
Next time I might try the same 2 to 1 mix of tinned pineapple to coconut cream, along with lime juice to taste and a shot of rum for a pina colada ice cream. Just blitz everything together and freeze. Also might freeze this in a large metal roasting tin instead of a 2 litre plastic box which should shorten the setting time. Once I have a trayful of slush I can transfer to a plastic food storage box.
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Oh I bet the vodka is why it was still a bit soupy at 8 hours in yesterday. That makes a lot of sense. Looks tasty though.Finished mango coconut ice cream the next morning. This is a useful easy dessert that can be whipped up from store cupboard ingredients. I added a shot of vodka which helps the ice cream not to freeze too solid, so that it is scoopable taken right out of the freeer.
Next time I might try the same 2 to 1 mix of tinned pineapple to coconut cream, along with lime juice to taste and a shot of rum for a pina colada ice cream. Just blitz everything together and freeze. Also might freeze this in a large metal roasting tin instead of a 2 litre plastic box which should shorten the setting time. Once I have a trayful of slush I can transfer to a plastic food storage box.
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Cottage cheese scrambled eggs with chives, bacon, blueberries and rye toast.
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Oh I bet the vodka is why it was still a bit soupy at 8 hours in yesterday. That makes a lot of sense. Looks tasty though.Finished mango coconut ice cream the next morning. This is a useful easy dessert that can be whipped up from store cupboard ingredients. I added a shot of vodka which helps the ice cream not to freeze too solid, so that it is scoopable taken right out of the freeer.
Next time I might try the same 2 to 1 mix of tinned pineapple to coconut cream, along with lime juice to taste and a shot of rum for a pina colada ice cream. Just blitz everything together and freeze. Also might freeze this in a large metal roasting tin instead of a 2 litre plastic box which should shorten the setting time. Once I have a trayful of slush I can transfer to a plastic food storage box.
+1. I'd like to try it with one watermelon and one mango. Freezer is packed full, so I would need to use that up prior to attempting this.3 -
777Gemma888 wrote: »
Oh I bet the vodka is why it was still a bit soupy at 8 hours in yesterday. That makes a lot of sense. Looks tasty though.Finished mango coconut ice cream the next morning. This is a useful easy dessert that can be whipped up from store cupboard ingredients. I added a shot of vodka which helps the ice cream not to freeze too solid, so that it is scoopable taken right out of the freeer.
Next time I might try the same 2 to 1 mix of tinned pineapple to coconut cream, along with lime juice to taste and a shot of rum for a pina colada ice cream. Just blitz everything together and freeze. Also might freeze this in a large metal roasting tin instead of a 2 litre plastic box which should shorten the setting time. Once I have a trayful of slush I can transfer to a plastic food storage box.
+1. I'd like to try it with one watermelon and one mango. Freezer is packed full, so I would need to use that up prior to attempting this.
I made this with a 800g tin of mango and a 400g tin of coconut milk and I really like it. Will try it with coconut cream next time, as specified by the recipe.2 -
777Gemma888 wrote: »
Oh I bet the vodka is why it was still a bit soupy at 8 hours in yesterday. That makes a lot of sense. Looks tasty though.Finished mango coconut ice cream the next morning. This is a useful easy dessert that can be whipped up from store cupboard ingredients. I added a shot of vodka which helps the ice cream not to freeze too solid, so that it is scoopable taken right out of the freeer.
Next time I might try the same 2 to 1 mix of tinned pineapple to coconut cream, along with lime juice to taste and a shot of rum for a pina colada ice cream. Just blitz everything together and freeze. Also might freeze this in a large metal roasting tin instead of a 2 litre plastic box which should shorten the setting time. Once I have a trayful of slush I can transfer to a plastic food storage box.
+1. I'd like to try it with one watermelon and one mango. Freezer is packed full, so I would need to use that up prior to attempting this.
I made this with a 800g tin of mango and a 400g tin of coconut milk and I really like it. Will try it with coconut cream next time, as specified by the recipe.
Coconut and mango sounds delish! Thank you everso much for sharing it with us all.😋3 -
Bbq/smoked wings
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