What do your meals look like (show me pictures)....

purple rame, baked ginger lime tofu, lime sesame seasoning, chard, green onions, mung bean sprouts

spiralized sweet potato, canned salmon seasoned with lime, ginger, fish sauce, vinegar, red pepper

Spiralized sweet potato with smoked oysters, red pepper flakes, parmesan cheese, italian vinaigrette
Instant pot beef stew with barley and other various legumes

purple ramen with mint, basil, peanuts, etc.

https://www.trevesandhyde.com/wp-content/uploads/2019/10/SUNDAY-DINNER-MENU.pdf

Simple asian. Mongolian beef with broccoli, Szechuan tofu with aubergine, cucumber sesame salad from a copycat Ippudo recipe.

Mexican meatballs in chipotle sauce -made in the Slowcooker. Wonderful comfort food for a cold wet night.

kosseychick wrote: »

@Dreamwa1ker Mexican meatballs sounds amazing.. are the meatballs made with Mexican seasoning or is it just the sauce?😊

The meat is a mixture half ground beef and half mexican chorizo, so the chorizo is what seasons them. Then in the sauce there is cumin and a couple chipotles in adobo (chopped up). It's from this book, you can see the recipe: https://books.google.com/books?id=--U3DwAAQBAJ&pg=PA136&lpg=PA136&dq=atk+mexican+meatballs+with+chorizo+and+rice&source=bl&ots=9W8DrQtUeS&sig=ACfU3U25ij0fymHcaI1Mk5UNnh1LKZBN9A&hl=en&sa=X&ved=2ahUKEwiMsrbQicLlAhUCIqwKHbGNAmsQ6AEwDXoECAoQAQ#v=onepage&q=atk mexican meatballs with chorizo and rice&f=false

Homemade grilled chicken bruschetta flatbread with a little mozzarella and garden salad

Steamed asparagus with vinaigrette. Pan fried pangasius bought accidentally because hubby thought it was sea bass as it was marketed as sea basa. Fava beans tossed in zhug. I will never make dried fava beans again. According to wikiHow the skins should pop off easily with a squeeze after an overnight soaking. Not so. I ended up having to pierce each bean with a fingernail through the tough skin to pop them off.

Cooked with a girlfriend at her place. Steamed artichokes with hollandaise sauce followed by spaghetti alla vodka. Because hollandaise generates leftover egg whites and tomato/vodka sauce generates leftover double cream we made a pavlova for dessert. This was my first attempt at pavlova which was less work than I thought it would be. Next time will try making it with half sugar, and half splenda. Also I see recipes online which use half no fat yoghurt and half whipped cream.

https://polpo.co.uk/pages/food-menu