What was the last meal you cooked?

mmapags wrote: »

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snowflake954 wrote: »

Salmon.......w penne pasta, cream, veg broth, black pepper, EVOO, and freshly grated Parmigiano Reggiano.

Always such a lovely presentation! You could expedite in my kitchen any day!!

Thanks! I'm enjoying seeing your presentations too. I'm just a housewife, while you're the chef, so it's a double complement for me.

iyanchovska wrote: »

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mmapags wrote: »

Tonight, linguine, with local shrimp from Puerto
Escondido in a tomato, garlic, white wine and basil sauce with a sprinkle of crushed anchovies chile flakes.

Your dishes are definitely my favourite! 👌

Muchisimas gracias!

Welcome to summer.

Carolina slaw (vinegar, not mayo), MFP recipe builder says about 66cals/serving as prepared here, and a great way to use some fresh veggies for several holiday weekend meals. Plus obligatory burgers. Looking forward to continued improving conditions.

just_Tomek wrote: »

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MaltedTea wrote: »

mjbnj0001 wrote: »

MaltedTea wrote: »

Curry chicken, Jamaican style with chickpeas (instead of potato). Also, no roti shells in the shops yesterday so we're "stuck" with naan. I'm not complaining.

One of the "things" happening with the lockdown this spring is lots of folks turning to in-home baking. Yeast bread is one thing. But flatbreads, they're even easier. Might be worth a shot. Plenty of youtube videos on procedures. The hardest part might be sourcing some flour, LOL.

Pic: making tortillas. No points for shape, LOL.

Your tortilla looks divine!! The way my culinary skills are set up, I'm not going to figure out how to make a proper roti shell anytime soon. 🤷🏿‍♀️ There's flour, there's ground lentils, there's frying. That's already 3 ingredients and a blender 😭

Besides, I'll save all of what I call "complicated" for when I kidnap @just_Tomek

I told you already, be careful what you wish for lol
For now get equal amount, by weight, of yogurt and self rise flour, combine into dough, roll out and throw your flat bread into a dry skillet. Nothing could be easier.

Mmmmmmmmmmmmk...I'll try this as my tortilla-like substance. As of yesterday, I'm doing a two-week gluten-free experiment to see what the fuss is about. I'll try this (with skyr) once I'm done though!

just_Tomek wrote: »

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MaltedTea wrote: »

just_Tomek wrote: »

MaltedTea wrote: »

mjbnj0001 wrote: »

MaltedTea wrote: »

Curry chicken, Jamaican style with chickpeas (instead of potato). Also, no roti shells in the shops yesterday so we're "stuck" with naan. I'm not complaining.

One of the "things" happening with the lockdown this spring is lots of folks turning to in-home baking. Yeast bread is one thing. But flatbreads, they're even easier. Might be worth a shot. Plenty of youtube videos on procedures. The hardest part might be sourcing some flour, LOL.

Pic: making tortillas. No points for shape, LOL.

Your tortilla looks divine!! The way my culinary skills are set up, I'm not going to figure out how to make a proper roti shell anytime soon. 🤷🏿‍♀️ There's flour, there's ground lentils, there's frying. That's already 3 ingredients and a blender 😭

Besides, I'll save all of what I call "complicated" for when I kidnap @just_Tomek

I told you already, be careful what you wish for lol
For now get equal amount, by weight, of yogurt and self rise flour, combine into dough, roll out and throw your flat bread into a dry skillet. Nothing could be easier.

Mmmmmmmmmmmmk...I'll try this as my tortilla-like substance. As of yesterday, I'm doing a two-week gluten-free experiment to see what the fuss is about. I'll try this (with skyr) once I'm done though!

For weeks you will miss out on all the delish things that the evil gluten provides other than that, nothing. If you were celiac you would have known this long time ago.

So far, it's Day 2 and I feel a difference in energy
... As in less of it 😑

Within reason, I'm up for trying new approaches though so I'll stick this through and then enjoy the *kitten* out of my different flours in about two weeks.

Safari_Gal_ wrote: »

Broiled Salmon on a bed of wakame with a Greek inspired salad on the side. I was really just looking for a reason to use the purple onion and feta. ☺️

Beautiful!

Today mainly salads from me:

For lunch - tomatoes, cucumber, carrots and broccoli with various seeds (my favourite, I can eat it every day) and for dinner - iceberg with tuna, cherry tomatoes and avocado.

Thanksgiving in May, COVID Pantry Version - Turkey,Veg, Rice Blend Casserole

Tasting very much like a traditional Thanksgiving meal mash-up, this casserole is made of a mix of pantry items (turkey, rice blend, bouillon, canned mushrooms) and fresh veg (onion, garlic, celery, cabbage). MFP estimates about 269 cals/serving (the deep casserole dish shown has 9 servings), 25g protein, 26g carb and 6g fat. No dairy or other typical casserole contents, just turkey, veg, rice, liquids, flavorings/seasonings. Not an eye feast, but tasty and filling.

Tahdig