What was the last meal you cooked?
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Shrimp tacos with green peppers, cilantro/greek yogurt sauce, and homemade pico. Was delicious and I'm soooo looking forward to leftovers tonight!2
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just_Tomek wrote: »just_Tomek wrote: »Vegan beef less beef tripe soup.
@just_Tomek How did you make this? I would think tripes texture and flavor would be hard to replicate
Actually surprisingly not at all thanx to the oyster mushrooms. Basically spice it up as you normally would, slice oyster mushrooms in half length wise, saute a bit with onions and shredded carrots, cover with veggie stock and cook for around 30min simmering for the flavours to develop.
If you want the exact recipe let me know.
But do know that nothing beats real tripe soup and this is just good enough for vegans. Just like plant based burgers. Not the real thing but good enoug
@just_Tomek Very interesting! I can see how the oyster mushroom would work. Brilliant!1 -
Love the Green Giant frozen riced cauliflower, made a favorite last night. Sautéed shrimp in small amount olive oil, added riced cauliflower and slightly ‘browned’, added two eggs to scramble, teriyaki sauce, diced tomotoes and baby pea pods. Feeds husband and myself and is so delicious and filling. Sometimes I used chicken instead of shrimp.1
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Nam prik ong from NE Thailand is a great meal for getting lots of veg. Essentially a spicy Sloppy Joe sauce for dipping raw veg into.
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Cooking ...... right now in the oven.
Somethin' my Aunt shared called "Melt in Your Mouth Chicken" (I guess we'll see)
1 cup of Mayo
½ cup of Parmesan cheese
1 tsp Garlic Powder
1½ tsp of Seasoning Salt (I used Mrs. Dash)
½ tsp of Pepper
Spread the mixture over your chicken breasts and toss in the over for 45 min's at 375°
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BlowPopKisses wrote: »Cooking ...... right now in the oven.
Somethin' my Aunt shared called "Melt in Your Mouth Chicken" (I guess we'll see)
1 cup of Mayo
½ cup of Parmesan cheese
1 tsp Garlic Powder
1½ tsp of Seasoning Salt (I used Mrs. Dash)
½ tsp of Pepper
Spread the mixture over your chicken breasts and toss in the over for 45 min's at 375°
That’s a dish I used to cook some years ago - can’t remember where it came from but we knew it as Parmesan Chicken. The 4 kids (all in their teens) loved it, but after a while my husband admitted he wasn’t as keen so it fell out of popularity.2 -
BarbaraHelen2013 wrote: »BlowPopKisses wrote: »Cooking ...... right now in the oven.
Somethin' my Aunt shared called "Melt in Your Mouth Chicken" (I guess we'll see)
1 cup of Mayo
½ cup of Parmesan cheese
1 tsp Garlic Powder
1½ tsp of Seasoning Salt (I used Mrs. Dash)
½ tsp of Pepper
Spread the mixture over your chicken breasts and toss in the over for 45 min's at 375°
That’s a dish I used to cook some years ago - can’t remember where it came from but we knew it as Parmesan Chicken. The 4 kids (all in their teens) loved it, but after a while my husband admitted he wasn’t as keen so it fell out of popularity.
@BarbaraHelen2013 That's so neat. My Aunt said she saw it on FB. It was good. It was a lil weird right at 1st just cause it was different, but I really liked it. Might have to spice it up w/some cayenne though.
Like your hubby, my mom wasn't really a big fan either.
It's gonna' be a keeper around here though.1 -
Slow cooker chicken cacciatore. Served over veggie pasta. Transitioning from summerstyle "grill-and-salads" entrees.
Boneless/skinless thighs, green pepper, red onion, fresh sliced mushrooms, no-salt canned crushed tomatoes/tomato sauce, herbs and flavorings. Pretty simple.
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Not really a meal, but an experiment because we've got vegetarian houseguests next week. My first seitan stir fry doesn't taste like meat, but sure looks the part. Tastes okay and I like the texture.
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Snack of dutch bitterballen warmed up in the air fryer from the freezer. These are croquettes made of beef stew, traditionally deep fried from a congealed state and eaten as a bar snack with mustard. I hack the recipe by using tinned stew thickened with extra roux and an envelope of gelatine. I also don't make them in the traditional golf ball shape because cutting a trayful of cubes is quicker.
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Cornish hen and corn..with rice
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Honey Garlic Pork Chops
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I steamed some chicken in the air fryer for my lunch tomorrow. If that counts.2
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CaliValleyGirl wrote: »
Thanks
it was really good. I added some onion to the sauce.
https://cafedelites.com/easy-honey-garlic-pork-chops/
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Grass-fed beef burgers with cheese, roasted brussell sprouts, and a salad.1
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Shana tova!
I made Green Salad (Romain, Cucumbers, Radishes, Shredded carrots, Green onions), Coleslaw(Cabbage, Shredded carrots, Green onions), Fruit salad(Cantaloupe, Red and Green grapes and Pomegranate) to take to the dinner at friends.3 -
Loaded cauliflower casserole. Roasted cauliflower, bacon, cream cheese, shredded cheddar, salt and pepper. Topped with green onions and sour cream. Quick, easy and delish!
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Shana tova!
Round challot for the Rosh Hashanah. The one on the right is plain and the one on the left is scallion "pancake" challah, with each strand containing scallions, sesame oil, and red pepper flakes. I replaced the granulated sugar with honey for both for the holiday. Yesterday I made Israeli salad for a potluck so tonight's dinner is that, some tabouli, and challah. I was going to make chicken, but I'm way too tired given how packed the last few days have been.5 -
I bought a box of premade shake at costco a while ago (Muscle Milk Light) which turned out to be nasty! Couldn't drink it and it was stilling in my garage fridge. I needed to use it or toss it. (taking too much space) So I opted to use it.
My 1st try making it into an Oatmel shake:
Dry Oatmeal, Frozen Black Berries, Frozen 1/2 Banana, Muscle Milk light - Blend with little ice.
Turned out pretty yummy! Still full. Looks like this will be my breakfast until I use it up
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The houseguests who I thought were vegetarian have become pescetarian. Dinner tonight is:
https://thewoksoflife.com/di-san-xian-stir-fry/
https://www.chinasichuanfood.com/chinese-tomato-and-egg-stir-fry/
https://www.budgetpantry.com/airfried-cod-fish-with-crispy-skin/
https://yupitsvegan.com/mongolian-seitan-vegan-beef/
Dessert is something I made in advance. There is pina colada sorbet in the freezer and some coconut macaroons lying around.
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Georgian Chicken in Pomegranate and Tamarind Sauce is on the stove at the moment. I used a quarter of the chicken (because I don't need to make 20 pieces of chicken..). As of now it looks like the sauce is a little too spicy, but we'll see. I'll probably eat it with rice.2
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just_Tomek wrote: »Georgian Chicken in Pomegranate and Tamarind Sauce is on the stove at the moment. I used a quarter of the chicken (because I don't need to make 20 pieces of chicken..). As of now it looks like the sauce is a little too spicy, but we'll see. I'll probably eat it with rice.
I had a dish like this during my last Euro vacation at a Georgian resto. Loved it. But then again, I love properly spiced / seasoned food.
I also love properly seasoned food (as I think is probably apparent from everything I've posted in this thread) and am typically fond of spicy food. When it was actually finished, it ended up not being too spicy. I did need to add more sweet paprika and salt, but it's delicious.1 -
@just_Tomek , I am marinating pork tenderloin for tonite! I added, Salt, Pepper, Sriracha Mustard, Maple syrup and Garlic. I'll serve with Baked zucchini I think.
Last night: Sauteed green beans, Teriyaki Salmon Patties, Salad and Rice (for son).1 -
Tuna mornay1
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Slowcooker BBQ chuck roast with onions on egg noodles and maple carrots, sides of steamed green beans and tomato salad. Low-and-slow: 10 hrs. for this chuck roast, transforming the Sweet Baby Ray's BBQ sauce into something much more sublime (and dark!) plus making the beef and onions meltaway tender. MFP thinks this plate is about 1500 calories, which I have in today's food budget.
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Eggs and sausage.
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Spinach stuffed chicken breast, rosemary and thyme roasted potatoes, and green beans sauteed in garlic with a smidge of butter. 😍6 -
Baked Halibut steak
Rice with rehydrated porcini mushrooms* and sweet onion
Steamed sugar snap peas
*If you haven't rehydrated dried mushrooms:
Put mushrooms into 2 cups of warm water. Let sit for between 30 - 60 minutes. Scoop out mushrooms and dice, then toss back into the water. Use the 2 cups of water as the base to cook your rice in. Delicious!5 -
Mexican Beef Crack Slaw with whole avocado.1
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