What was the last meal you cooked?
Replies
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just_Tomek wrote: »weatherking2019 wrote: »Will have to try again and try making it less runny.
Did you salt and bake your eggplant before? If not, try that first.
Yes, I did. I dried before layering too. Maybe it needed to sweat even more. The ricotta mix was with 1 egg, spinach, parmesan and mozzarella.
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weatherking2019 wrote: »just_Tomek wrote: »weatherking2019 wrote: »Will have to try again and try making it less runny.
Did you salt and bake your eggplant before? If not, try that first.
Yes, I did. I dried before layering too. Maybe it needed to sweat even more. The ricotta mix was with 1 egg, spinach, parmesan and mozzarella.
I looked up a recipe here in Italy. It said to fry the eggplant slices a bit in oil and then dry them with a paper towel.3 -
Baked sourdough pretzel bites. Not a meal, but the kids ate almost all of them for a snack.2
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just_Tomek wrote: »Testing, tasted, winner 😉
Interesting... what is it?1 -
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Before I left for work today at 12:15, I cooked and ate Cola Chicken and rice.
Cola Chicken:
4 chicken breasts
1 1/2 cup of diet cola
1 cup of salsa
Put chicken breasts in a medium pot.
Mix cola and salsa together, and pour over chicken.
Bring to a boil. Cover and simmer for 30 minutes.
Uncover and cook 20 minutes or until the sauce thickens.
Great to serve over rice.
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just_Tomek wrote: »
Deets... kind? Chocolate?2 -
Are meals that turned out "meh" welcome here?
I made a "bachelor chow"-type thing with sausages, rice and veggies. The sausages were better than expected but the rice was super bland. Was hoping that cooking it together with everything else would flavour it, but it just tastes like plain rice...
It's not bad, and a little salt saves it, but if I make it again I'll toss in a soup cube or something.2 -
Soybean pasta with capers/fresh tomatoes sauce and roasted broccoli- been on a pasta kick the last few days 🍝1
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3 ripe mashed bananas
1/2 cup trader Joe's nut butter
1/2 cup of cocoa powder
1/2 tsp of baking soda
Optional topped one side with a tablespoon of gluten free semisweet chocolate chips and other side with chopped up trader Joe's sunflower butter cup
Optional one tablespoon of maple syrup
350 for 17-20 minutes and chill covered 45 minutes
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Pasta w peas and chopped tomatoes.1
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Chickpea, Lentils and Spinach Tikka Masala with Brown rice and side of Cucumber Radish pickles!1
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A classic. Pasta fagioli (pasta w beans).
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Inspired to post another lockdown vegan meal by @snowflake954 's pasta fagioli posting above, here's last night's dinner: a variation on "pasta e ceci" (pasta with chickpeas). There's about 10 million variations of this Italian recipe (one for each family, probably, LOL), and many use either bacon or pancetta. Not having either on hand, we skipped it, and the result is vegan. Grain plus legume is a complete protein, to boot. Added in some shredded cabbage and carrot for some veggie bulk. MFP computes this version as about 300 cal, 12g protein, 4g fat, 53g carb, 7g fiber per 1-cup serving.
2nd picture: we have lots of whole wheat flour, but not a lot of bread flour on hand, so I've been experimenting with various ways to get a 100% whole wheat loaf baked that isn't a "brick" when done. This is a whole wheat, molasses, whey loaf. MFP computes, per slice (10mm avg), 85 cal, 1g fat, 14g carb, 4g protein, with 3g fiber, 34mg sodium, 1g sugar. In the background, I'm getting ready to try some hydroponics (that blue and gray unit).
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snowflake954 wrote: »A classic. Pasta fagioli (pasta w beans).
This looks delicious! Any chance you have an actual recipe (or a list of all the ingredients)? I could guess, but yours looks so good. 😋
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snowflake954 wrote: »A classic. Pasta fagioli (pasta w beans).
This looks delicious! Any chance you have an actual recipe (or a list of all the ingredients)? I could guess, but yours looks so good. 😋
Ingredients: Pinto beans you can used canned just fine(I used dry, soaked overnight, rinsed, and cooked in fresh water until soft-salted after cooking), EVOO, finely chopped onion, carrot, celery, and garlic ( "sweat the chopped ingredients in the oil for 5 min)---add to beans, add tomato puree, oregano, basil, sage, red pepper, paprika, black pepper, and veg broth concentrate. The beans have their liquid, and at this point you may need to add some water. We like ours thick, but some people want it like a soup (and eat it with a spoon). I then put it all on a very low flame for about an hour until the liquid cooks down and everything gets dense. Keep checking as cooking for flavor and salt. Add as needed. You need a pasta that is smaller--pasta corte, because traditionally this is eaten with a spoon.
Of course, doctor this up and make it your own. That's the fun of cooking.
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For the evening meal--skin on chicken thighs, and small meat ravioli in homemade chicken broth.
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Faux Moroccan tonight. Chicken and lentil Ras al Hanut stew over brown rice with a side of sesame-tahini marinated roast veggies (butternut squash and sweet potatoes tonight). Still have spotty fresh items due to covid lockdown resupply situation.
Tasty. Filling. I need to figure my macros/counts, but they're probably pretty moderate for this meal.
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Air fried seafood bits from the freezer. Commercial dim sum seafood parcels from brand Louwhiss. Bacalao croquettes I made maybe a few months ago and dumped in the freezer after a girlfriend gifted a ton of salt cod she dragged home from a trip to Spain. That's commercial Thai seafood sauce from brand Maesri.
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