What do your meals look like (show me pictures)....
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@just_Tomek - you certainly have a back-up career plan as a food stylist...or chef for that matter ...that vegetarian grill 'thing' is just too insanely yummy.1
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Linguini w teline (a very small clam found on the coast (Italy) around the airport Fumicino and a real specialty, not easy to come by), EVOO, red pepper flakes, white wine, and garlic.
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Cookies.
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Quick weeknight meal. Frozen crumbed haddock (I broke one) and oven fries warmed up in the air fryer. Miso butter green beans.
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Some of these photos look positively gourmet! Mine, not so much. Here's my mini meal from this evening. I like having small portions more often. I was quite proud of this one. 😀0
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just_Tomek wrote: »Bugs... On the balcony 😁
Very nice Tomak! Great meal and photo!0 -
minimiss669 wrote: »
Your photo turned out great! If the photo is good, I always ask myself "would I eat this?" if the answer is "yes" then you're a success. Keep on cookin'.1 -
Eggs!!! Omg how I love eggs.
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Tried something new. I found this recipe and it sounded interesting. Tahdig---One small whole wheat wrap, basmatic rice, green beans, saffron, burro, EVOO and salt.
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just_Tomek wrote: »snowflake954 wrote: »Tried something new. I found this recipe and it sounded interesting. Tahdig---One small whole wheat wrap, basmatic rice, green beans, saffron, burro, EVOO and salt.
Tahdik with a pita as the crust... interesting but make it the proper way where the rice becomes the crust. Amazing and not easy.
OK-tell me how maestro.2 -
Curry for lunch, fish and soup for dinner 😋
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Geographically challenged dinner. Mini spring rolls filled with leftover nam prik ong sauce stretched with grated carrot. Sprayed with oil and baked in the air fryer. Second course of Turkish salad with watermelon, feta and mint drizzled with pomegranate molasses. Maybe next time we will be less geographically inconsistent if we fill spring roll wrappers with something Turkish, like filling for borek or sigara boregi. I was surprised by how easy it was to wrap and handle the spring roll pastry, bought frozen from the asian supermarket. I will never buy the mini ones again, which fit half a teaspoon of filling in each.
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Lamb roast. Nothing special, but tasty!
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just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Tried something new. I found this recipe and it sounded interesting. Tahdig---One small whole wheat wrap, basmatic rice, green beans, saffron, burro, EVOO and salt.
Tahdik with a pita as the crust... interesting but make it the proper way where the rice becomes the crust. Amazing and not easy.
OK-tell me how maestro.
Sorry. I have never tried. But when my friend's Iranian mom made it I was wowed that rice can be this good. All I know it involves a lot of washing the rice then lots of ghee and perfect timing.
I went on internet to look up recipes. They don't look too complicated. Yes, you need to "wash" or rinse the rice 3 times and some say to soak half an hour. The rest is not hard. You, who like burnt stuff should like it. There are recipes using potatoes or bread (like mine). Mine was very good and the crusty wrap gave it a nice crunch. I will definitely try this again and change it up--but I love crunchy rice.1 -
just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »just_Tomek wrote: »snowflake954 wrote: »Tried something new. I found this recipe and it sounded interesting. Tahdig---One small whole wheat wrap, basmatic rice, green beans, saffron, burro, EVOO and salt.
Tahdik with a pita as the crust... interesting but make it the proper way where the rice becomes the crust. Amazing and not easy.
OK-tell me how maestro.
Sorry. I have never tried. But when my friend's Iranian mom made it I was wowed that rice can be this good. All I know it involves a lot of washing the rice then lots of ghee and perfect timing.
I went on internet to look up recipes. They don't look too complicated. Yes, you need to "wash" or rinse the rice 3 times and some say to soak half an hour. The rest is not hard. You, who like burnt stuff should like it. There are recipes using potatoes or bread (like mine). Mine was very good and the crusty wrap gave it a nice crunch. I will definitely try this again and change it up--but I love crunchy rice.
Charred yes. Burnt, nope.
The tough part about making tahdik is the timing on the crust, since you cannot see whats happening. This is one of those things our mothers told us "its done, when its done".
I said "burnt" because in Italian burnt or charred are the same word "bruciato" and I've become Italian in my thinking sometimes--as my sons love to tease me.2 -
Nothing too crazy, just my usual breakfast.
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Today's lunch: Leftover Jamaican curried chicken on a bed of rainbow chard and roasted, garlicky acorn squash.
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Porcini risotto and tomato salad.
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Korean grains and vegetables.5
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