What was the last meal you cooked?

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Replies

  • acpgee
    acpgee Posts: 7,901 Member
    Sous vide lamb shoulder. Unfortunately not impressed by butchery skills of the halal butcher who left on a lot of fat and sinew, never mind the awkward bone. Was impressed by texture left by sous vide cooking. A batch cooked gratin dauphinois pulled out of the freezer. Haricots almandine. Gremolata and port reduction. I am off sick with a chest infection so other than napping I have plenty of time to spend in the kitchen.
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  • mjbnj0001
    mjbnj0001 Posts: 1,216 Member
    acpgee wrote: »
    ... I am off sick with a chest infection so other than napping I have plenty of time to spend in the kitchen. ...

    sounds as if you've had a hard time of it this month. feel better.
  • BuffaloChixSalad
    BuffaloChixSalad Posts: 98 Member
    ReenieHJ wrote: »
    I just made some Quinoa-Black Bean burgers that weren't too bad. :)

    Recipe available? I so want to try that!
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Tubular pasta with a mixed mushroom medley, EVOO, garlic, red pepper flakes, broth crystals and white wine. Freshly grated PR on top.
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    An egg white omelette with goat cheese which was laying beside two cups of steamed veggies.
  • nighthawk584
    nighthawk584 Posts: 2,023 Member
    edited February 2020
    Today's lunch: Taco Salad, 488 calories and 30 grams of protein. Delicious!
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  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    weatherking2019 wrote: »
    CREAM OF ZUCCHINI SOUP! Made it last night for today. Only 60 cals per serving!

    @weatherking2019 - sounds so tasty! Will have to check out some recipes. I have zucchini on the brain! Can’t wait for zucchini flower season! Fiori di Zucca all day long!
  • pessxx
    pessxx Posts: 1,422 Member
    roasted chicken breast with a lot of garlic and pepper and some pickled cucumbers and sour cream sauce
  • acpgee
    acpgee Posts: 7,901 Member
    Safari_Gal_ wrote: »
    Roast chicken with cauliflower, carrots and broccoli tonight.. 🍴

    If you haven't tried spatchcocking the chicken I would really recommend that if you don't need to present a beautiful bird to be carved at the table. Cut down one side of the backbone and lay it flat skin side up pressing down with your palm on the breast to flatten it out. Cuts down roasting time approximately 30%. Also legs and breasts are done at the same time because in a conventional oven the perimeter is hotter (where the legs are) than the centre (where the breasts are). If I don't spatchcock I always end up with overcooked breasts when the legs are done.
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    ^^ That's an epic breakkie @just_Tomek

    Mine was two soft-boiled eggs with a garlic vegetable sauté and a sprinkling of low-fat cheese. The veggies were chopped Swiss chard, mushrooms and red onions.
  • cherys
    cherys Posts: 387 Member
    Home made green soup with leeks, celery, courgettes (zucchini), roast garlic, edamame beans, spinach, cavolo Nero, peas and lots of fresh basil leaves in vegan stock. It was delicious. Plenty left for tomorrow too.
  • weatherking2019
    weatherking2019 Posts: 943 Member
    Roasted Chicken breast, roasted potatoes and broccoli. I also cooked egg bake ( green peas and spiral zucchini with mozzarella cheese) at the same time!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    acpgee wrote: »
    Safari_Gal_ wrote: »
    Roast chicken with cauliflower, carrots and broccoli tonight.. 🍴

    If you haven't tried spatchcocking the chicken I would really recommend that if you don't need to present a beautiful bird to be carved at the table. Cut down one side of the backbone and lay it flat skin side up pressing down with your palm on the breast to flatten it out. Cuts down roasting time approximately 30%. Also legs and breasts are done at the same time because in a conventional oven the perimeter is hotter (where the legs are) than the centre (where the breasts are). If I don't spatchcock I always end up with overcooked breasts when the legs are done.

    @acpgee - this is such a great idea!!! 💡 going to try this! 🤗
  • acpgee
    acpgee Posts: 7,901 Member
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Grilled pork chops with pan fried cauliflower.
  • mjbnj0001
    mjbnj0001 Posts: 1,216 Member
    acpgee wrote: »
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.

    I've often thought about doing a cassoulet-type dish. "-type" because I get hung up on goose and duck as ingredients. I'm not quite Continental enough for that, LOL.
  • acpgee
    acpgee Posts: 7,901 Member
    mjbnj0001 wrote: »
    acpgee wrote: »
    I am warming up the last of the batch cooked cassoulet I took out of the freezer last night. Big green salad with that.

    I've often thought about doing a cassoulet-type dish. "-type" because I get hung up on goose and duck as ingredients. I'm not quite Continental enough for that, LOL.

    Here's a cassoulet recipe I have tried using chicken thighs instead of duck or goose confit.
    https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html
  • pessxx
    pessxx Posts: 1,422 Member
    stir fry steak with sour and sweet sauce and pickled cucumbers
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.
  • cherys
    cherys Posts: 387 Member
    panfried padron peppers with chilli, garlic and lean bacon. Yum.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    just_Tomek wrote: »
    snowflake954 wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited February 2020
    just_Tomek wrote: »
    snowflake954 wrote: »
    just_Tomek wrote: »
    snowflake954 wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.

    Ahhhhh again with the terminology hahaha. Broth powder :)
    Try to source "Better Than Boulion". Great stuff.

    Can't--I live in Italy. This is the best I've found.
    I call them broth crystals because it's granular, not a powder.
  • Ravenspurn
    Ravenspurn Posts: 14 Member
    edited February 2020
    Gravad Lax rolls with horseradish crème fraische, pomme purée, and dill dijonnaise.
    Total kcal a little over 500 per serving, buut good for the soul.
  • acpgee
    acpgee Posts: 7,901 Member
    yirara wrote: »
    I'm currently cooking ragù bolognese. Thought I might cook enough for 4-5 days, but this pot of yumminess is 2000kcal in total. Plus pasta and parmeggiano... I think I'm rather looking at 7 portions. Hope I have enough food containers to be honest :D

    If you have ziplock bags, I often freeze bolognese sauce in bags. Just lay them out on a flat surface while they are freezing so they don't turn into odd shapes that end up taking extra room in the freezer.
  • Ravenspurn
    Ravenspurn Posts: 14 Member
    edited February 2020
    snowflake954 wrote: »
    just_Tomek wrote: »
    snowflake954 wrote: »
    just_Tomek wrote: »
    snowflake954 wrote: »
    Tubular large pasta with smoked sockeye salmon, EVOO, cream, zucchine in small pieces, broth crystals, and freshly grated PR.

    Broth crystals????

    Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.

    Ahhhhh again with the terminology hahaha. Broth powder :)
    Try to source "Better Than Boulion". Great stuff.

    Can't--I live in Italy. This is the best I've found.
    I call them broth crystals because it's granular, not a powder.

    Vegetable Glace or Demi-Glace is cheap (15€ 20-30 servings), quick (2-4 hours), and easy to make, and will keep 6 months in the refrigerator, or 2 years in the freezer.
    Anything you make will in generally be better tasting, and you have control of the ingredients (especially the salt content).
    It's also a great way to use vegetable scraps.

    I often use Agar to jellify Vegetarian Glace, or Xantham Gum to thicken Vegetarian Demi-Glace.

    Cheers!
  • mjbnj0001
    mjbnj0001 Posts: 1,216 Member
    Ravenspurn wrote: »
    Gravad Lax rolls with horseradish crème fraische, pomme purée, and dill dijonnaise.
    Total kcal a little over 500 per serving, buut good for the soul.

    the soul needs a little feeding for fitness, too! lol

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