What was the last meal you cooked?

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  • acpgee
    acpgee Posts: 7,586 Member
    Dinner party at my place tonight. Mongolian beef with green pepper, Vietnamese minced pork with aubergine, rice, Indonesian tomato lalab salad, Japanese cucumber and sesame salad. Pear pavlova for dessert. Going to try the meringue with half sugar and half splenda. Will also use half whipped cream and half no fat yoghurt.
    https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/
    https://www.foodlovers.co.nz/recipes/vietnamese-style-pork-and-eggplant.html
    https://pisangsusu.com/442-lalab-with-tomato/
    https://pantryno7.com/ippudo-cucumber-salad/
    https://www.theguardian.com/food/2019/aug/21/how-to-cook-the-perfect-pavlova-recipe
  • nighthawk584
    nighthawk584 Posts: 1,992 Member
    Medium Rare Ribeye Steak.
  • lyttlefish
    lyttlefish Posts: 557 Member
    last nights meal in the Instant pot. Bean sprouts, spinach, boy Choy, garlic, ginger, sesame oil, sou sauce and chicken breast..high pressure for 4 minutes..delicious. low carb, high protein, fibre and potassium.
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    Prawn and Trout Laksa
  • alteredsteve175
    alteredsteve175 Posts: 2,716 Member
    Made a big batch of jambalaya in the slow cooker today. One of my winter favorites. Served over some riced cauliflower.
  • redgrudge19
    redgrudge19 Posts: 10 Member
    All veggies!! After pressure cooking, I add protein greens, nutritional yeast, and bragg’s aminos
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Tunisian fish cakes and Harissa 🌶
    (I made low carb using almond/flax meal)

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  • jessalittlemore
    jessalittlemore Posts: 65 Member
    Rosemary chicken and brussels sprouts in cream sauce. Very good, though I went a bit heavy handed on the thyme thinking it was the rosemary. :#
  • aokoye
    aokoye Posts: 3,495 Member
    Roasted chicken that was cooked on top of a sliced onion, two sliced waxy potatoes, and a head of garlic that had been cut in half. Simple but very good and now I have chicken and roasted garlic for the rest of the week.
  • aokoye
    aokoye Posts: 3,495 Member
    Miến gà using chicken stock that I made in the Instant Pot this afternoon and chicken from yesterday evening.
  • epangili
    epangili Posts: 818 Member
    Roasted Brussels sprouts with crispy bacon
  • JeromeBarry1
    JeromeBarry1 Posts: 10,182 Member
    The last meal I cooked was a snack of 2 small corn on the cob pieces for my wife.
    The last meal I cooked for me was black coffee for breakfast.

    We went to see Ford v Ferrari at noon, so I had peanuts there. She wanted to go out to a Tex-Mex place for dinner, so there's been no cooking by me for me today.
  • mjbnj0001
    mjbnj0001 Posts: 1,069 Member
    edited November 2019
    Monday night dinner (18 Nov) - Italian-ish chicken breast stir-fry over boxed pasta and commercial tomato sauce.

    Continuing to be a bit under the weather and house-bound confined by weather, relied on pantry goods for dinner (commercial pasta/sauce plus fresh ingredients). MFP computes dinner (this plate and a small second portion) at 1060cal, 74g protein, 32g fat, 119g carb (14g fiber, 27g sugar), 1082mg NaCl. Not ideal, but this left me basically within my daily macros at 1785 total cal, 110g protein, 73g fat, 275g carb consumed.

    Really easy stir-fry. Just the ticket for this type of evening.

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  • tootrudy
    tootrudy Posts: 7 Member
    Last night I made smoked salmon sandwiches with southwest potato salad. It was pretty yummy.... https://www.finecooking.com/recipe/smoked-salmon-club-sandwich
  • alteredsteve175
    alteredsteve175 Posts: 2,716 Member
    tootrudy wrote: »
    Last night I made smoked salmon sandwiches with southwest potato salad. It was pretty yummy.... https://www.finecooking.com/recipe/smoked-salmon-club-sandwich

    I've used leftover baked or grilled salmon for sandwiches before. Never used smoked salmon, though - that sounds delicious! Thanks for that inspiration, @tootrudy.
  • aokoye
    aokoye Posts: 3,495 Member
    Apparently this week my fun (and smart) challenge is how to use up as much of the chicken that I roasted as possible before needing to freeze parts of it. Today's dinner was a "quesadilla" filled with chicken breast and leftover chickpea curry that I mashed in a whole wheat tortilla. No cheese because I don't like most cheeses. It worked out very well.

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