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!
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.
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.
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.
Roasted Chicken breast, roasted potatoes and broccoli. I also cooked egg bake ( green peas and spiral zucchini with mozzarella cheese) at the same time!
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! 🤗
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.
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.
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
Replies
@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!
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.
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.
@acpgee - this is such a great idea!!! 💡 going to try this! 🤗
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
Yup..."Dialcos Dialbrodo Classico" --condensed vegetable broth.
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.
Total kcal a little over 500 per serving, buut good for the soul.