What do your meals look like (show me pictures)....
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snowflake954 wrote: »Pasta Scarpariello ( a Naples specialty) large tubular pasta, EVOO, garlic, tomatoes (I used canned peeled San Marzano), fresh basil, red pepper flakes, smoked cheese, and Parmigiano Reggiano. The cheese turns out creamy, it's in there, I just didn't want to exaggerate.
Your pasta pics have made me really want to focus on making more fresh and simple recipes. They look so good! Do you have the alone or with a veggie side/protein?Steamed artichokes with hollandaise. Linguine cacio e pepe. Salad.
Great looking meal! I need to look up cacio e pepe. You post it often and it looks so good.1 -
snowflake954 wrote: »Pasta Scarpariello ( a Naples specialty) large tubular pasta, EVOO, garlic, tomatoes (I used canned peeled San Marzano), fresh basil, red pepper flakes, smoked cheese, and Parmigiano Reggiano. The cheese turns out creamy, it's in there, I just didn't want to exaggerate.
Your pasta pics have made me really want to focus on making more fresh and simple recipes. They look so good! Do you have the alone or with a veggie side/protein?Steamed artichokes with hollandaise. Linguine cacio e pepe. Salad.
Great looking meal! I need to look up cacio e pepe. You post it often and it looks so good.
I make pasta or risotto for lunch everyday. In an Italian household that's the way it is. Italians eat in courses and that's why my photos are always just one plate (we don't pile everything on one plate, you eat one course at a time). So, everyone takes as much pasta as they want from the pot, add what they like--red pepper flakes, grated Parmigiano Reggiano, or if I make a plain tomato sauce my sons might open a small can of tuna and put it on top. Then I have carrot sticks, and washed salad (sometimes different types) near the sink. If they want salad, they get a salad bowl and make their own. Salad dressing here is simple just EVOO, salt and wine vinegar or balsamic vinegar. Then there is fruit on the table and dessert (which can be just dark chocolate 72%). Now, I'm 65, and have to watch my portions. I might skip the pasta, and just make a big salad with cheese and ham, or just take a taste of the pasta, or my pasta portion is 50g dry. I might skip the salad to have more pasta. Or, there are leftovers from the day before and I will be finishing up something. It varies.
In the evening, I make a protein and vegetable. There is bread on the table, various cheeses, fruit and dessert.
I'm cooking for 4 to 6 people everyday, so I pick and choose.3 -
snowflake954 wrote: »Pasta Scarpariello ( a Naples specialty) large tubular pasta, EVOO, garlic, tomatoes (I used canned peeled San Marzano), fresh basil, red pepper flakes, smoked cheese, and Parmigiano Reggiano. The cheese turns out creamy, it's in there, I just didn't want to exaggerate.
Your pasta pics have made me really want to focus on making more fresh and simple recipes. They look so good! Do you have the alone or with a veggie side/protein?Steamed artichokes with hollandaise. Linguine cacio e pepe. Salad.
Great looking meal! I need to look up cacio e pepe. You post it often and it looks so good.
Cacio e pepe can be a little tricky. I first ate it in a restaurant where it was divine, but I needed to make it a few times before I got it right at home. It is quite easy to split the sauce which in purest form is only grated cheese, pepper and starchy pasta water, so actually one of the least calorific forms of pasta with cheese. It's a little easier if there is a little butter or oil in the sauce. Nonetheless, failures are pretty tasty too. I use the one of the two techniques below. Important thing is the pasta and the vessel you make it in must not be too hot. The cheese must be very finely grated. I use the puree blade of the food processor to grind it to a snowy texture. I find the cheese melts best if the reserved pasta water is quite hot and starchy, so removed with a mug or ladle just before draining.
https://www.theguardian.com/lifeandstyle/wordofmouth/2016/nov/03/how-to-make-the-perfect-cacio-e-pepe
https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html2 -
Seafood laksa. We have the ingredients for vegan eton mess if we get hungry later (some coconut cream I skimmed off before adding the resta of the can of coconut milk to the laksa, blueberries, a meringue I made last weekend that I needed to pull out of the freezer to make some room.
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Vegetable barley soup.
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Post ride power smoothie: banana, coconut, peanut butter, chocolate, whey isolate
grilled chicken, pasta, (oops overcooked) steamed zuccs:
The bf calls this "scrotums, cat turds, and vomit" (he's not fond of this food!) turkey sausage from Costco: nicey and spicey!
Homemade pizza with red peppers and feta:
Power greens, shrimp, avo, egg, feta, cilantro, salsa, tomatoes, freekeh all sauteed in red pepper oil:
weenie pasta in the instant post, salad, crusty bread:
Mediteranian-themed salad with taboleh and imitation Krab:
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1948Peachy wrote: »ACPGE I have notice that you and TOMEC both serve roasted okra. Since I am from the Deep South, the only way I have ever had it was breaded and fried in small pieces. How do you roast it?
Carol in GA
I've not seen it roasted before either!1 -
@amandaeve If that's "scrotums, cat turds, and vomit" then I'd have it often for breakfast, lunch, or dinner. Your entire day of food looked super tasty!
Also, was that whipped cream on your post-ride smoothie?0 -
Think I did an OK-ish job with the pasta for being an American with no Italian background. Though yes, the plating skills aren't really there.
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Pasta & veg with roasted eggplant
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snowflake954 wrote: »Pasta Scarpariello ( a Naples specialty) large tubular pasta, EVOO, garlic, tomatoes (I used canned peeled San Marzano), fresh basil, red pepper flakes, smoked cheese, and Parmigiano Reggiano. The cheese turns out creamy, it's in there, I just didn't want to exaggerate.
I appreciate the added info! Yum!0 -
Roasted okra.
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ACPGEE ~ The fried okra we eat is cut into small pieces and coated in seasoned corn meal then fried. Almost as good as eating popcorn.2
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1948Peachy wrote: »ACPGEE ~ The fried okra we eat is cut into small pieces and coated in seasoned corn meal then fried. Almost as good as eating popcorn.
I plan to try something like this soon. Thanks for the tip on using seasoned corn meal for that Southern vibe. When I bread things for the air fryer I like to use oily crumbs so will mix the corn meal with a little olive oil before rolling the okra in it. Much easier than trying to spray the crumbed food with oil.
https://abeautifulmess.com/2018/11/air-fried-okra.html0 -
Pulled pork and asparagus.
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Linguine carbonara and a side of green salad.
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A little Eton mess from whipped coconut cream held back from last night's laksa, blueberries, and a meringue I made last weekend that was taking up too much space in the freezer.
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My cod looks different. She was wrapped hastily in rice paper, raw rainbow chard, along with a concoction of garlicky coconut-peanut butter sauce, various hot peppers, and a splash of coconut aminos. Sesame seeds inside and out.
And now? She's all just inside my tummy.
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Oats Pizza 🍕 🏋️♂️0
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My first attempt at Swedish pancakes. No powdered sugar, just rationed lingonberries.
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My cod looks different. She was wrapped hastily in rice paper, raw rainbow chard, along with a concoction of garlicky coconut-peanut butter sauce, various hot peppers, and a splash of coconut aminos. Sesame seeds inside and out.
And now? She's all just inside my tummy.
Yum! I'll try making that someday
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Bresaola (dried salt beef) on a bed of rucola, w thinly sliced pieces of Parmigiano Reggiano, EVOO, lemon juice, and lemon pepper. This is a typical dish from Northern Italy, but you can order it in restaurants in Rome. It's also fantastic on a baked pizza base. You can order it in pizzerias. The beef is extremely lean.
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Chicken breast browned in EVOO, w rosemary, garlic and pepper. Spinach w butter.
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@snowflake954. I love carpaccio.2
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A really easy dinner. Batch cooked boef bourguignon was pulled out of the freezer and warmed up. Hubby made mash. Green beans blanched for 3 minutes in the microwave served with the last of the leftover hollandaise.
Don't believe people who say you can't warm up leftover hollandaise. Take it out of the fridge in advance to get it to room temperature. Add a teaspoon or two of water or white wine and a dab of butter prevent a skin from forming and then heat up on the very lowest setting of the microwave for 10-20 seconds. Whisk vigorously with a small whisk or fork. Even if it is starting to split it can be rescued by a vigorous whisk. I have also done this successfully with a bowl on top of a saucepan au bain marie too. In that case if it starts to split, remove from heat immediately and whisk vigorously for a few seconds.
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Sweet Potato, Black Bean & Lime Rice Bowl. After a very stressful day 😢 (daughter postponing wedding re COVID 19, venue being v.awkward re already paid deposit etc) this totally healed my soul! 😍
447 calories of redemption!8 -
BarbaraHelen2013 wrote: »
Sweet Potato, Black Bean & Lime Rice Bowl. After a very stressful day 😢 (daughter postponing wedding re COVID 19, venue being v.awkward re already paid deposit etc) this totally healed my soul! 😍
447 calories of redemption!
So sorry to hear about your stressful day! Your dinner looks delicious!2 -
Curry and fish and all the spices 😄
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Salmon on a bed of shredded cabbage and zucchini
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Pasta e ceci (pasta w garbanzo beans)
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