What was the last meal you cooked?

Spaghetti cooked al dente with scampi, EVOO, garlic, white wine, and red pepper.

miss_zita_2020 wrote: »

Breakfast 😋
Banana/protein pancake topped with almond butter, Greek yoghurt, fresh blueberries and cinnamon.

Great, it looks very tasty!

Lunch today: Melt in your mouth 8.6 oz lemon pepper salmon with a side of broccoli...492 calories, 64 grams of protein.

fried chicken wings with cabbage salad and mayo

Pasta with chickpeas, garlic, and EVOO.

Last evening: lemon-pepper-dill baked turbot over veg, with savory cauliflower, brown rice and a side salad (last not shown).

Partially-successful experiment. Turbot was great. But the sides had some flaws: first, I usually bake to cook then broil to finish. That worked well. The turbot being thick, I tried a higher baking heat (400F vs usually 350F). This was OK. But I usually choose a Corning dish; this time, a stainless pan. The higher heat and stainless combined, I think, to make the spinach bed a dreary mess. Second error: the cauliflower. I tried a method of steaming the veg, then dressing for flavor. The method worked, but I overused granulated garlic and the result was not so good - but recoverable next time (garlic, turmeric, paprika, salt, pepper dissolved in olive oil as a dressing). Live and learn.

Turbot is somewhat uncommon here (NJ USA) these days, so it was a treat.

Haven't yet computed my MFP daily numbers on this meal, but they should be OK.

@dcresider wrote: »

Lemony lentil soup with yogurt topping and soup. Yummy and filling on a cold day.

Sounds really good! I love lemons and love lentils but mainly make them with ham bone and ham and veggies ..... is this your own recipe? I'm gonna check some out online ...never thought of the combo
...thanks!!!🤗🙌

just_Tomek wrote: »

mjbnj0001 wrote: »

Last evening: lemon-pepper-dill baked turbot over veg, with savory cauliflower, brown rice and a side salad (last not shown).

Partially-successful experiment. Turbot was great. But the sides had some flaws: ...

I would absolutely destroy this fish but the veggies here....... nope. Simply because I dont like meals like this. I would cook the vegg separately.

I hear you. I see you post a lot of seafood. Experimental mood this time. Although I have made a veg bed before that came out great, this was a disappointment and there's the double whammy of the cauli failure. I'm working within the boundaries of what the family likes and trying to stretch them a bit. It works, sometimes, LOL, and I'm not too ashamed to share here some of my misses as well as the hits. There's one thing to say ... another day, another meal. Thanks for your frankness.

Not counting breakfast today, Mississippi pot roast with mashed potatoes and roasted cauliflower and caramelized onions.

My daughter cooks tonight (with supervision) so it’s Mac and cheese, ribs and Caesar salad.

Breakfast this morning was 3 Applegate chicken maple sausages (they're small and the three end up being a combined 110 calories), three slices of toasted leftover challah (more on that later) with a tbsp of lingonberry jam between them, a grapefruit, and some peppermint tea with very local honey from my friend's bees.

Thursday night was apparently procrastinating via baking night.




The challah made with honey instead of white sugar (for taste, not for some sort of unsubstantiated health claim), which made for a very wet dough and thus some sloppier than usual brading (I did a 4 strand braid). Everyone liked it though and the adults I do Shabbat with could taste the honey (the children, not so much). The other two are made from Bake From Scratch's Do it All Dough. The first are rolls brushed with garlic butter before being baked and the second is a cinnamon braid that is less cinnamon roll and more dough with a hint of sugar and cinnamon. I used half of the dough for the rolls and the other half for the cinnamon thing.

panzanella salad and omlette with sausages

Baked pork chop (I think I put a few too many spices on it!), cheesy mashed potatoes and mixed veggies.

aokoye wrote: »

acpgee wrote: »

Pumpkin gnocchi a total failure so far. That stuff when microwaved and pureed is very watery. I have already incorporated all the flour in the house and it is still to wet to handle like dough. Dumped all the gloop in a huge tupperware box in the fridge to deal with tomorrow, because tonight's dinner guests are arriving soon.

For next time, I typically have very good luck making pumpkin puree by roasting the pumpkin. It is far less watery that way.

Try using butternut squash. Pumpkin you buy is not the same pumpkin that they use in the cans. The canned stuff is pie pumpkin and the same color as butternut squash.

snowflake954 wrote: »

Pasta al forno--Pasta baked in the oven. This was a dish my mother-in-law always made. You need a large tubular pasta that needs 12 min or more to cook.

Make a simple tomato sauce with EVOO, garlic, tomatoes, salt (I make my sauce a little saltier than usual for this dish and frequently add broth crystals) and fresh basil.
Boil the pasta about half the time on the package, drain, put back in kettle (without the water)and add 1/3 of the sauce and stir delicately.
Take your baking pan (I use glass or ceramic) and pour in 1/3 of the tomato sauce, add 1/2 of the pasta, spread some chopped or grated fresh mozzarella cheese on top, add the other half of the pasta on top, sprinkle with freshly grated Parmigiano Reggiano cheese, then add the other third of the tomato sauce over that.
Bake on high until crunchy looking--my youngest son wants it black on the edges.

If your family fights over the crispy corners you can also do these in large metal muffin tins. Lots of crispy corners.