What was the last meal you cooked?
Replies
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Air fryer pork tenderloin with a creole rib, french fries and a green leaf and spinach salad.2
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Spaghetti with pesto.2
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I made the turbo bread-it was so easy!3
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3 egg chorizo stack - scram eggs, chorizo, two corn tortillas, shredded jack and cheddar2
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Fish baked skin on in the oven, potatoes, zucchini, and onions baked until crispy in the oven and a dessert made with ricotta, cinnamon, and raspberry jam in a thin cookie crust shell.2
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weatherking2019 wrote: »I made the turbo bread-it was so easy!
Once you've gone over to the Dark Side of the Force, there's no way back, LOL! I now make about 80% of our annual bread - a bunch of varieties - but all rooted to this no-knead turbo method.
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Monday evening dinner: a creamy tomato chicken-mushroom saute over tri-color couscous with side sauteed asparagus. Took this one straight from youtube with only a couple of improvs: rounded-up Imperial measurements but otherwise similar proportions and quantities (recipe in metric); I tempered the yogurt with some of the hot tomato sauce before adding it into the mix (to prevent the yogurt from "breaking"); and I got rid of some of the chicken/mushroom moisture before final combining so that the end result was a more medium-consistency sauce. Very good, and all in less than an hour from commencing prep. I've landed on this youtube channel a couple of times, and I'm finding some of her recipes interesting to try. For this one, I'd "mod" it next time around by also adding an additional veg of some sort. MFP recipe builder computes this plate (plus a small 2nd helping) at 903 cals, 59g protein, 36g fat, 85g carb. As cooked, this quantity well satisfied 3 adults tonight.
https://youtu.be/aEW8puqb3ew 2 -
Quinoa bowl with Ground turkey, Zucchini, Onions and Chickpeas (w/sriracha!)1
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Spaghetti with clams, EVOO, garlic, red pepper, black pepper and white wine.2
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Tuesday evening dinner: lemon-yogurt marinated baked/broiled chicken. Rounding out a Greek-inspired meal with homemade tzatziki sauce, brown rice and horiatiki salad. Repurposed tortillas stood in for pita. I haven't yet computed my MFP macros on this meal, but expect them to be pretty moderate.
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Air-fried Sweet potatoes, Salmon patties and salad3
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Fish cakes and homemade cream of celery soup with freshly grated Parmigiano Reggiano.2
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Cashew pork stir fry on jasmine rice on Tuesday:
and I splurged yesterday and had barbeque striploin and baked potato, with (a bit burnt oops) roasted green beans and carrots:
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Low Calorie Baked Chimichangas, rice, and salad1
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Risotto with cream (I buy a low fat version), EVOO, grated zucchini, white wine, broth, baby shrimp, and freshly grated PR.0
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just_Tomek wrote: »snowflake954 wrote: »Risotto with cream (I buy a low fat version), EVOO, grated zucchini, white wine, broth, baby shrimp, and freshly grated PR.
I would be so happy to be a guest at your dinners. I so mean it.
But that will have to wait a bit
Sweetie--if I make it through this, you have a standing invitation to swing by Rome and I'll introduce you to the best eating you've ever had! Coming from you that is a great compliment. I know you are a fantastic and creative cook. I'm just a housewife.2 -
just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Risotto with cream (I buy a low fat version), EVOO, grated zucchini, white wine, broth, baby shrimp, and freshly grated PR.
I would be so happy to be a guest at your dinners. I so mean it.
But that will have to wait a bit
Sweetie--if I make it through this, you have a standing invitation to swing by Rome and I'll introduce you to the best eating you've ever had! Coming from you that is a great compliment. I know you are a fantastic and creative cook. I'm just a housewife.
Nahhhhhhh dont think that. You being the house wife are the fantastic and creative cook. You do whatever it takes to please the people you cook for. I just cook for myself.
And FYI.... because of your posts, I cook more pasta dishes now.just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Risotto with cream (I buy a low fat version), EVOO, grated zucchini, white wine, broth, baby shrimp, and freshly grated PR.
I would be so happy to be a guest at your dinners. I so mean it.
But that will have to wait a bit
Sweetie--if I make it through this, you have a standing invitation to swing by Rome and I'll introduce you to the best eating you've ever had! Coming from you that is a great compliment. I know you are a fantastic and creative cook. I'm just a housewife.
Nahhhhhhh dont think that. You being the house wife are the fantastic and creative cook. You do whatever it takes to please the people you cook for. I just cook for myself.
And FYI.... because of your posts, I cook more pasta dishes now.
I cook for 4 Italian men and they are very picky. They criticize now and again, but that keeps me on my toes. Italians are used to eating very well.2 -
Spaghetti with scampi (a small lobster like, or crayfish like shellfish--very tasty) EVOO, red pepper, white wine, broth and garlic.0
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just_Tomek wrote: »snowflake954 wrote: »Spaghetti with scampi (a small lobster like, or crayfish like shellfish--very tasty) EVOO, red pepper, white wine, broth and garlic.
This is the most expensive seafood you can find around here, if you can find it.
It was on sale and I had to stand in line 45min to enter the grocery store. I could see that they were fresh--small though. I'm simmering the leftover shells and heads right now to make a future risotto. I paid €9.90 a kilo or around $5 a pound. The whole apartment smells like scampi and garlic.
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Roast chicken drumsticks with veggies2
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I am the weekend cook. Tomorrow we have friends who want to learn how to do California hand rolls, which we will cook together. Protein will be surimi sticks, poached prawns, tamagoyaki and raw tuna. Doing miso soup with that. Ice cream with miso caramel sauce, dehydrated sweet potato shards and roasted sesame seeds for dessert. We have a small Japanese grocer around the corner so we will pay a visit while the sushi rice and tamagoyaki are cooling.4
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Oven baked pasta: A large tubular pasta (boiled for half of the cooking time, drained, then quickly mix in some tomato sauce), mozzarella, tomato sauce (made with canned tomatoes, basil, EVOO, broth crystals (powder), garlic and a little black pepper), and freshly grated Parmigiano Reggiano.
Layer in an oven proof pan--I used a glass one. First sauce, then half of the pasta, then mozzarella, the other half of the pasta, Parmigiano and last the rest of the sauce. I use a high oven temp for about half an hour. My son likes it blackened a bit and very crispy on top.5 -
My dinner guests needed to self isolate because their kid came down with flu like symptoms. A colleague came over to help eat the meal i had already shopped for.
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I made a pot pie casserole. I have to think of a more fun name for it.
Top layer- almond flour flaky herb crust 🌿
Next layer - sour cream, cheddar mashed cauliflower
Next layer - red & yellow peppers, onions, garlic
Last layer - chicken, sage, thyme, rosemary
Bake til crispy goodness. 4 -
A late summer salad: quinoa, roasted buttercup and cauliflower, the last of the garden tomatoes, avocado, baby spinach and Greek halloumi. Seasoned with pepper, a salt and herb blend and a splash each of balsamic vinegar and olive oil.
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just_Tomek wrote: »Fettuccine, mushrooms, garlic, butter, kale.
So simple, so damn good.
Careful--you'll become Italian. Living here I learned to cook from my mother-in-law and her sisters. It was a stitch because they were all widows, short and dressed in black. I'm a tall, blonde, Polish American. They come from Puglia in Southern Italy. They cooked simply with quality ingredients. I learned to cook simply. 2 -
Risotto with leftover scampi and the sauce I made from boiling the shells, heads and claws and straining to get the liquid, EVOO, broth, saffron, black pepper, a little milk, and freshly grated Parmigiano Reggiano.2
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Leftovers.
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Safari_Gal_ wrote: »I made a pot pie casserole. I have to think of a more fun name for it.
Top layer- almond flour flaky herb crust 🌿
Next layer - sour cream, cheddar mashed cauliflower
Next layer - red & yellow peppers, onions, garlic
Last layer - chicken, sage, thyme, rosemary
Bake til crispy goodness.
@Safari_Gal_ Sounds yummy! how did you make the crust? Ingredients/amounts? What temp did you bake at? Is chicken already cooked?2 -
Pasta Fagioli--Pasta with pinto beans, tomato, EVOO, garlic, paprica, a laurel leaf, and finely chopped carote, celery, onion and parsley (tritato).3
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